sadedoesHip, hip, hoera!
George is six years old today!
We celebrated by baking a loaf yesterday.
#BreadPosting #BreadBaking #Sourdough #SourdoughBread #SourdoughBaking #Bread
Lillith Alcedo
nicolas_dIt’s like foccacia with 70% hydration dough and 48h proofing at 5C.
First proofing 24h at 5C, then streched and shaped in a dish for second proofing (24h 5C).
There is no oil in the dough because it was firstly for bread, but olive oil was spread at surface with garlic and organo.
Crispy at surface and lovely bubbles in soft crumb, and an amazing taste. Perhaps baking was too much (30 min 250C), this needs to be improved.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
050426
First proofing 24h at 5C, then streched and shaped in a dish for second proofing (24h 5C).
There is no oil in the dough because it was firstly for bread, but olive oil was spread at surface with garlic and organo.
Crispy at surface and lovely bubbles in soft crumb, and an amazing taste. Perhaps baking was too much (30 min 250C), this needs to be improved.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
050426
quote : https://pixelfed.social/p/nicolas_d/947597118065579690
Dough with 80 % hydration and 48h proofing at 5C.
Proofing seems too much because scoring is not pronounced and crumb is too elastic but loaf smells so good. For this recipe, 24h proofing was better.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
070426
Dough with 80 % hydration and 48h proofing at 5C.
Proofing seems too much because scoring is not pronounced and crumb is too elastic but loaf smells so good. For this recipe, 24h proofing was better.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
070426
Dough with 70 % hydration (less than 10% compared to previous one) and 24h proofing at 5C.
Loaf is just a little bit less aerated but is also soft and crumb smells also good.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
050426
Loaf is just a little bit less aerated but is also soft and crumb smells also good.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
050426
Climate MigrantToday I celebrate my first car-free groceries shopping!
We moved to Lund just a few days ago, and here there is a small organic vegetarian shop where one can find veggies in bulk (more local and in bulk are available during the period May - November because sadly between November and April we can only find pumpkins, carrots and parsnips in bulk) and now we can also get tempeh -after our request for it and my recommendation of a good tempeh producer in Germany- !
There, one can also find tofu, organic bread with sourdough, tofu sausages, miso and other things.
I walked to the bus station, took the bus and in 20 minutes I was there! What a bliss.
After spending 8 years in isolation, 4 of which off the grid, this meant car dependency for everything and this led to even more isolation...which had an effect on my mental health obviously.
Now, I am looking forward to getting a bicycle and start going everywhere with it!!!
Also, what a great sunny day that today was!!
(However still so cold!)
#Lund #tempeh #organicveggies #soyyogurt #tantgurka #sourdoughbread #organic #ekologiskt
Dining and CookingSwitching flours made a big difference! My best loaf so far.
I posted a few days ago about not getting the rise I used to when i baked before and was advised that my traditional stoneground flour might be the reason. So i bought a supermarket roller milled Canadian flour with 14.9% protein and replaced the same amount of stoneground…
#dining #cooking #diet #food #Sourdough #Bread #sourdoughbread
https://www.diningandcooking.com/2591886/switching-flours-made-a-big-difference-my-best-loaf-so-far/
Janette SpeyerPass the bread! That warm freshly baked Sourdough is older than history, but baked for today. Why this bread keeps coming back to our tables and we never get tired of eating it!
#FoodHistory #FoodCulture #FoodHeritage #FoodStories #SourdoughBread
foodculturebites.com/sourdough-br...
Sourdough Bread: Older Than Hi...
Sourdough Bread: Older Than Hi...
JanetteSpeyerPass the bread! That warm freshly baked Sourdough is older than history, but baked for today. Why this bread keeps coming back to our tables and we never get tired of eating it!
#FoodHistory #FoodCulture #FoodHeritage #FoodStories #SourdoughBread
https://foodculturebites.com/sourdough-bread-older-than-history/
Dough with 80 % hydration and 24h proofing at 5C.
Loaf is very soft and crumb smells very good.
A second loaf with same dough will bake tomorrow with 48h proofing.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
070426
Loaf is very soft and crumb smells very good.
A second loaf with same dough will bake tomorrow with 48h proofing.
#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @[email protected]
070426
