Making bread. Not my most energetic starter ramp-up (aka levain). I've been sloppy at feedings, distracted by other things.
So cheating to use a bit of commercial yeast along side, so I don't waste all flour that went into that erratically-fed levain.
A key part of #breadmaking, I've learned, is the experience to recover from hiccups along the way. I can rescue the most botched process and still get an enjoyable result. Ross's Bread Repair – I think I'll hang a sign out.
Just after 11pm here and my bread batch for the day has just completed. Left it a little late getting started, but it's come out alright.
Means fresh sourdough tomorrow for breakfast anyway.
Baking this morning. Two loaves of bread and dozens of ANZAC biscuits.
#vegan #cooking #baking #breadmaking
I am baking bread. This is bread 3.0. Versions 1.0 and 2.0 were like concrete, but still got eaten. Latest version seems to be better, and about double the size. Fingers crossed! #bread #baking #breadmaking
Manitoba bakers rediscover great-grandmother's Eastern European bread-making methods
A Manitoba couple is reviving the use of wild yeast in bread-making after rediscovering techniques used by a great-grandmother in eastern Europe.
#breadmaking #rediscovery #Manitoba #easternEurope
https://www.cbc.ca/news/canada/manitoba/niverville-bakery-rediscovers-bread-making-methods-9.7057953?cmp=rss
Manitoba bakers rediscover great-grandmother's Eastern European bread-making methods
A Manitoba couple is reviving the use of wild yeast in bread-making after rediscovering techniques used by a great-grandmother in eastern Europe.
#breadmaking #rediscovery #Manitoba #easternEurope
https://www.cbc.ca/news/canada/manitoba/niverville-bakery-rediscovers-bread-making-methods-9.7057953?cmp=rss
Niverville bakers rediscover great-grandmother's bread-making methods
A Manitoba couple is reviving the use of wild yeast in bread-making after rediscovering techniques used by a great-grandmother in eastern Europe.
#breadmaking #rediscovery #Manitoba #easternEurope
https://www.cbc.ca/news/canada/manitoba/niverville-bakery-rediscovers-bread-making-methods-9.7057953?cmp=rss
Snowy weekend = sourdough bread baking!
70% King Arthur Bread flour
25% high-extraction home-milled Kamut (from Breadtopia)
5% high-extraction home-milled rye (from Breadtopia)
78% hydration
18% levain
2.1% kosher salt
Each loaf was about 800g before baking, around 675g after. The 2 upper loaves were rolled in some of the Kamut bran before going into the bannetons.
Bulked at 85F/30C for 4 hours, to about a 35% rise, then cold-retard at 34F/1C for 19 hours.
Baked in Challenger bread pans - 500F/260C covered for 20 minutes, then 20 minutes uncovered (with convection turned on) at 460F/238C.
Grains milled in a Mock Mill 100 and hand sifted to high-extraction.
#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia ##breadmaking #breadporn ##kamut #rye #kingarthurflour #kingarthurbaking #levain #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #wildyeast #challengerbreadpan #crumbshot
I don't often bake bread in a tin, mostly because those I have are crap and stick badly, but this made good sandwich bread.
🧑🍳 🍞 🍽️ 🍜
Baked in a preheated oven at 230°C (445°F) covered with ice cubes in the pan to produce steam for 35 minutes then uncovered for a further 15 minutes to colour.
520g of dough went into the oven and a 452g loaf came out so it lost 68g of water in the baking.
Small (450g / 1lb) yeast loaf
600g flour and 70% hydration. Kneaded. The water was very cold so bulk fermentation on the counter at 18°C (64°F) took 3 hours to double in size.
Turned out 1,040g of dough what was halved. Half went into the fridge for tomorrow and half was shaped for proving in a banneton on top of the fridge where the ambient is a little warmer, 21°C (70°F) for 1½ hours.
Syrian Peasants Making Bread, c.1910s - Photochrom Postcard
Gebacken: Semola-Kruste, Kastenbrot nach Rezept von Valesa Schell - geringfügig abgewandelt
Das Ergebnis gefällt, und schmeckt gut
Challah bread in process. Just formed up the enriched dough into the requisite braids. Waiting for a rise then bake.
@maudenificent Oh yes! I should have mentioned that I took its picture the day I brought it home from Salvos about 6 months ago. All it needed was 2 little replacement paddles, which had been lost, and some love.
And we have already tried about a baker's dozen of the the recipes in the owner's manual which you will also have. I am hooked.
#bread #breadmaking
Fresh out of the oven. White bread with 3 types of seeds. #baking #breadmaking #bakingbread
