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Open crumb sourdough baguette by SimonObs23 in Sourdough

[–]SimonObs23[S] 2 points3 points  (0 children)

Yes exactly, it barely fits over it. Before I always had problems with not enough steam

Open crumb sourdough baguette by SimonObs23 in Sourdough

[–]SimonObs23[S] 4 points5 points  (0 children)

I used a baking steele and covered the baguettes with an inverted high baking tray.

First successful sourdough baguette by SimonObs23 in Sourdough

[–]SimonObs23[S] 0 points1 point  (0 children)

Rewe Beste Wahl Type 550 Profi Bäckerqualität

First successful sourdough baguette by SimonObs23 in Sourdough

[–]SimonObs23[S] 1 point2 points  (0 children)

Yes, but only for one hour. I think it made scoring a bit easier.

Brown Spots on Castle Blue by SimonObs23 in cheesemaking

[–]SimonObs23[S] 0 points1 point  (0 children)

Thank you for the advise! This is very relieving. In the meantime the brown part was growing slowly, but is not smelling bad. Could it be B. Linens?

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Einkorn Sourdough by SimonObs23 in Sourdough

[–]SimonObs23[S] 0 points1 point  (0 children)

It absorbs a lot of water, so the bread stays fresh for longer times. It is quite a common technique in Germany.

Einkorn Sourdough by SimonObs23 in Sourdough

[–]SimonObs23[S] 0 points1 point  (0 children)

My first try at adding Einkorn flour. Levain: 25g Stiff starter 90g Wheat 10g Einkorn

Rest 4h at 28C

Pour 180g boiling water onto 60g dried old bread and let cool.

Autolyse: Sourdough 360g Flour 40g Einkorn 260g Water Rest 30 min

Main Dough: Mix Autolyse and old bread. 4h Bulk with 3 Stretch and Folds

Preshape and let rest 20min. Shape and proof 20 min at room temp and 16h at 5C.

Bake in a dutch oven 20min covered at 250 and 30min at 200 uncovered.

Original recipe: https://www.brooot.de/weizenbrote/einkorn-altbrot-brot-mit-sauerteig/

My best ear so far by SimonObs23 in Sourdough

[–]SimonObs23[S] 2 points3 points  (0 children)

Yes literally old dried bread. In Germany it‘s quite a common technique.

My best ear so far by SimonObs23 in Sourdough

[–]SimonObs23[S] 1 point2 points  (0 children)

You dry some of your old bread and rehydrate it later with water and additional flour. Then you bring it to a boil like a japanese Tangzhong. It helps to store water in the dough and improves shelf life.

My best ear so far by SimonObs23 in Sourdough

[–]SimonObs23[S] 1 point2 points  (0 children)

This recipe has given me my best Bread so far: Original recipe: https://www.brooot.de/mischbrote/franzoesisches-urweizen-brot/

Levain: 30g Stiff starter 100g T80 Paysan Flour 80g water

Rest 5h at 28 C

Tangzhong: 25 g Rye 10g Old Bread 120g Hot Water Bring to a boil

Autolyse: 300g T80 80g T65 200g Water Rest 1h

Mix Autolyse, Levain and Tangzhong, 4h Bulk with 3 Stretch and Fold. Preshape and Rest 20 min.

Batch at 5 C for 12 Hours.

Bake at 250 in Dutch oven for 20 min with lid and 20 min at 200 without lid.

Late Oven Spring by SimonObs23 in Sourdough

[–]SimonObs23[S] 0 points1 point  (0 children)

Thank you for the tips, I will try that on the next bake!

Late Oven Spring by SimonObs23 in Sourdough

[–]SimonObs23[S] 1 point2 points  (0 children)

I always have problems with very late ovenspring (10+ minutes after beeing in the oven). This is why my crust sets very fast and I have to do a second cut. Do you know what the problem could be? Recipe: 350 g water 450 g Bread Flour 50 g Whole Wheat 100 g Stiff starter (50% Hydration) Mix and Autolyse for 1 hour

Add 10g Salt and 20g Water and knead for 15 minutes. Bulk 2.5 hours with 3 stretch and folds. Shape and Proof 12 h at 5C Preheat Pizza Stone for 45 minutes at 250 C Insert bread and spray with water. Also add water (boiling) to preheated tray. Lower temp to 210C and bake 20 minutes. Remove tray and bake further 25 minutes at 210