#sourdoughbaking — Public Fediverse posts

Hip, hip, hoera!

George is six years old today!

We celebrated by baking a loaf yesterday.

#BreadPosting #BreadBaking #Sourdough #SourdoughBread #SourdoughBaking #Bread

Some folks said that they found it hard to understand my write-up of how I bake my bread. I’ve added some videos showing the various stages.

http://justin.stach.uk/good_ordinary_bread

#sourdough #breadstodon #breadposting #bread #sourdoughbread #sourdoughbaking

George (the sourdough starter) turns 4 tomorrow, to celebrate, we baked a loaf today & it got a crown 👑

#Sourdough #SourdoughBread #SourdoughStarter #SourdoughBaking #Baking #FreshBread #BreadBaking #BreadPosting

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

How it began and how it ended: breakfast time! Have a great sunday y’all and keep baking! o7 @EDBakingClub @teamsauerteig @brotbacken #homebaking #sourdoughbaking #sourdough #BreadRolls #BreadPosting #BreadRolls #brötchen #sauerteig #broetchen

How it began and how it ended: breakfast time! Have a great sunday y’all and keep baking! o7 @EDBakingClub @teamsauerteig @brotbacken #homebaking #sourdoughbaking #sourdough #BreadRolls #BreadPosting #BreadRolls #brötchen #sauerteig #broetchen

How it began and how it ended: breakfast time! Have a great sunday y’all and keep baking! o7 @EDBakingClub @teamsauerteig @brotbacken #homebaking #sourdoughbaking #sourdough #BreadRolls #BreadPosting #BreadRolls #brötchen #sauerteig #broetchen

How it began and how it ended: breakfast time! Have a great sunday y’all and keep baking! o7 @EDBakingClub @teamsauerteig @brotbacken #homebaking #sourdoughbaking #sourdough #BreadRolls #BreadPosting #BreadRolls #brötchen #sauerteig #broetchen

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Today’s adventures in sourdough a slightly sweet raspberry preserve filled sourdough braid #vegan #VeganBaking #Sourdough #SourdoughBaking #Bread #BreadBaking #CoffeeCake

Today is dough mixing day, tomorrow will be baking day.

Sourdough bread & sourdough discard waffles are now enjoying their fermentation periods. Bread will need to be deflated & put in the tin tonight. Waffles will just do its thing until tomorrow afternoon (approximately 24h fermentation period).

#Baking #BakingDay #DoughDay #Sourdough #SourdoughBread #BreadBaking #Bread #SourdoughBaking #SourdoughDiscard #Waffles #SourdoughWaffles

017/100 #The100DayProject #100DaysOfArt2023

Sometimes when I bake bread, and I’m very happy with how it turned out, I take silly artsy photos of the fresh loaves.

#KnezekArt #AYearForArt #FoodArt #FoodPhotography #iPhonetography #BreadPosting #BreadPorn #SourdoughBaking #SourdoughBread #MastoArt #FediArt

Today’s adventures in sourdough- sourdough focaccia with chickpea flour, zaatar, tomato, bell pepper, onion and vegan Parmesan #focacciagarden #Vegan #VeganBaking #sourdough #SourdoughBaking #SourdoughFocaccia

Today’s adventures in sourdough-30% Spelt, dried cherries, almonds and a touch of cinnamon. #sourdough #SourdoughBread #SourdoughBaking #Vegan #VeganBaking #AncientGrains #BreadBaking #Bread #HomeBaking

New #bread batch.
From left to right:
- #Wheat and #Rye #Sourdough bread
- #WholeWheat sourdough bread with apple juice from our own trees (Wheat, Rye and #Spelt)
- Pumpkin #WhiteBread (#Yeast bread)

#BakingBread #SourdoughBaking #SauerteigBrot #BrotBacken

New #bread batch.
From left to right:
- #Wheat and #Rye #Sourdough bread
- #WholeWheat sourdough bread with apple juice from our own trees (Wheat, Rye and #Spelt)
- Pumpkin #WhiteBread (#Yeast bread)

#BakingBread #SourdoughBaking #SauerteigBrot #BrotBacken

New #bread batch.
From left to right:
- #Wheat and #Rye #Sourdough bread
- #WholeWheat sourdough bread with apple juice from our own trees (Wheat, Rye and #Spelt)
- Pumpkin #WhiteBread (#Yeast bread)

#BakingBread #SourdoughBaking #SauerteigBrot #BrotBacken

New #bread batch.
From left to right:
- #Wheat and #Rye #Sourdough bread
- #WholeWheat sourdough bread with apple juice from our own trees (Wheat, Rye and #Spelt)
- Pumpkin #WhiteBread (#Yeast bread)

#BakingBread #SourdoughBaking #SauerteigBrot #BrotBacken