The second bread from the same batch as last post, now let me tell you something about this one (swipe to witness the crust)!
1. The crumb is slightly more open that that of its sibling. You can see that even the smaller pockets have gathered more gas. Still a rather irregular pattern.
2. I believe that the way I handle the dough during the shaping leaves a curved streak of decompressed denser crumb. I used the “tuck and roll” (or “cinching”) technique in which a create compression while rolling the dough into itself. The amount of compression was just higher then needed to create a tension capable of holding its own weight.
3. The added 12 hours retarding in the fridge (making it a total of 24h) left the crust with some beautiful blistering and a more even color, asides from the more gas developed in each pocket from the more extensive proofing.
4. This was made from mainly organic roller milled low extraction wheat (11% protein @berte_qvarn) and about a tenth whole meal home ground organic Emmer. 74% hydration with a 6 hour autolyse (no leaven or salt) to ensure a full gluten development.
5. It was a pleasure to consume and will still be so in the morning!
Taşta pişecek. Sonuç güzel çıkmazsa paylaşmam 😄 50 gram beyaz organik un, 450 gram da tam buğday, çavdar, mısır unları karışımlı. 100 gram ekşi maya, 355 gram su, 11 gram kaya tuzu. Sepetiyle dolaba girdi ve 13 saat soğuk fermente oldu. #sourdough#sourdoughbread#ekşimayalıekmek#artisanbread
First of the Thanksgiving miches coming out of the oven...here's some before & after pics of the process ✂️ Still taking web orders for Tue/Wed delivery until later today if you want one [link in profile]
I’ve been playing with a fall-time sourdough bread recipe lately. This iteration had an oat porridge mix-in, cranberry, buckwheat, pumpkin seeds, and was 100% @gristandtoll high extraction hard white wheat. The idea is to push hydration (this was around 100%), minimal to no mixing, and no preshape or shape. Basically mix it together and scoop it into a pan. This was super delicious, but not quite there.
Sem dúvidas a melhor refeição do dia ✨♥️.
A Fornada de Terça ja começou ainda não pediu? Acessem nosso site que ainda da tempo 👇.
Amanhã é dia de Fornada de Panetone e Chocotone, fiquem atentos. Se interessou? Entrem em contato com a gente 📲.
Bom dia pessoal 😉🤜🤛
Pão dia !!! Na fornada de amanhã Quarta 22/11 teremos :
Integral multi grãos
Malzbrot de trigo
Ciabatta de alecrim
Amanhã tem fornada extra e muito em breve estaremos aumentando as quantidades e expandindo os horários.
A partir das 11:00
Uma terça mágica pra você 💗💗💗💓💓💓💓