Bread with TH80%, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
After kneading temperature dough was 25C, proofing dough 1h at ambiant temperature 21C with two coild foldings, divided (600g), rest the divided dough for 20 min, shaped, then final proofing 10 min in bread basket
baked in household oven at 250C 40 min in iron dish
bread is less aerated and bubbles size are smaller than previous TH72% bread, likely due to too much coild foldings and/or unsuitable proofing, but crumb is so good and soft


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
090725

Another bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 20 min in bread basket
baked in household oven at 250C 40 min in iron dish
crumb is well aerated and soft


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
080725

bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

loaf showing a rustic aspect and with a taste of the crust which is very pronounced
it was baked in a household oven
a less airy crumb was obtained here conversely to the previous smaller loaves but the dense texture was good

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

same recipe than made previously, but with more dough at weighing and more shorter shaping
the loaf is fluffy and still well-aerated

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

since few tests I keep same recipe with mill T80 flour and high hydration, and also, I do shorter shaping than a traditionnal baguette
these baguettes have a tasty and well-baked crust and good airy structure

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

baguettes with mill T80 flour and high hydration, the dough is soft and smooth
shorter shaping than a traditionnal baguette
the crumb is well aerated and crust is well-baked, and good bread flavor too

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
041020d

same baguettes as baked before with same results, I used now this recipe because it works
I noticed a big hole in the crumb as previous baguettes perhaps due to scoring
well-baked baguettes on the top as well as at the bottom which lead to good bread flavor

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

same baguettes as baked before but a little bit shorter
crumb is also less aerated likely due to mill flour used
the shorter length lead to little more puffed baguettes after baking
well-baked baguettes with crunch and soft crumb

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday

baguettes made with T65 mill flour and dried yeast, dough manually kneaded
crumb is less aerated than previous tests likely due to mill flour
but after baking baguettes are well puffed and show a well-baked crust with crunch, and a nice flavor of baked bread

#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday