Mastodawn

My day to day 4-flour mixed bread. Some rye, some whole wheat. It started as a very basic recipe and over the months it grew into a pretty good and rich flavoured bread we really like. A Soft and light crumb with a thin and crunchy crust. It seldom sees the next day. 😋

!B

@[email protected] @[email protected]

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#sourdoughbread #sourdoughbreads #sourdoughbreadbaking #sourdoughbreadart #sourdough #breadmaking #levain #homemadebread #bread #baking #homemade #bakery #food #baker #homebaker #sauerteig #brot #selbstgemacht #rye #wheat #mixedbread #nofilter

Pain Levain au Label Rouge, beautifully staged by my mother-in-law ;-)

Still playing with some French Label Rouge flours, this is a mix of T80 and T65 flour (80:20), 75% Hydration. I laminated it with pink pepper corns and the taste is peppery but not too spicy. Just add some butter on top and you're done. The pepper flour works fine with strawberry jam, too.

!B

@[email protected] @[email protected]

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#sourdoughbread #sourdoughbreadbaking #sourdoughbreadart #sourdough #breadmaking #levain #homemadebread #bread #baking #homemade #bakery #food #baker #homebaker #sauerteig #brot #selbstgemacht #wheat #mixedbread #mischbrot #basil #painlevain #t80 #t65 #labelrouge #pinkpepper

Pain Levain au Label Rouge.

Playing with some French Label Rouge flours, this is a mix of T80 and Italian Tipo0 flour, 75% Hydration. The taste is just awesome, it got a thin and crunchy crust and a very soft and even crumb. I love it. Will try that someday with pink pepper, could be the perfect match for non-sweet purposes.

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#sourdoughbread #sourdoughbreadbaking #sourdoughbreadart #sourdough #breadmaking #levain #homemadebread #bread #baking #homemade #bakery #food #baker #homebaker #sauerteig #brot #selbstgemacht #wheat #mixedbread #mischbrot #basil #painlevain #t80 #tipo0

Mixed breads. This we[e|a]ks loafs 🤓

I was trying to bring different w550 flours to and beyond their hydration limits. The doughs were wet and weak and it took some dexterity to get them into the baskets. But in the end I got some tasty and airy loafs that didn't survive 24hrs.

w550, w1050, r1150 and whole wheat mix, 80% hydration, 24hrs of warm and cold fermentation.

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#sourdoughbread #sourdoughbreadbaking #sourdoughbreadart #sourdough #breadmaking #levain #homemadebread #bread #baking #homemade #bakery #food #baker #homebaker #sauerteig #brot #selbstgemacht #wheat #mixedbread #mischbrot #basil