Liste des hashtags les plus populaires par sujet #SURDEIG

Workweek behind means baking week ahead + some AS chalk painting and book bindning. . Fredag. Denna jobbvecka är över @vonnesinterior Nästa kommer bl a innehålla brödbak, #anniesloanchalkpaint målningsprojekt och bokbinderi. Häng med, postar icke brödrelaterat på @ingeborgslotta . #sourdough #hapanjuuri #surdeg #sourdoughbread #hapanjuurileipä #sauerteigbrot #breadscoring #breadart #foodart #hapanjuurileipurit #leipävallankumous #artisanbread #breadstagram #sourdoughbaking #sauerteigbrot #levainbread #levain  #breadmaking #wildyeast #vilda_surdegen #surdej #surdeig #thefeedfeed #foodporn #breadcollage

Triplets again of my favorite pattern, inspired by Anna @breadjourney. We cut the deep lines around the petals a bit different, which affects the result of the bake. I cut the lines so they touch and Anna usually doesn't do that. Cutting through will result in a wilder cracking effect if there is enough proofing power left in the dough. . 89% or 800g bread flour (mörby gård wicky) 11% or 100g freshly milled wheat 73% or 660g H2O 16% or 150g sourdough 2% or 18g salt . Mix all except salt, let rest 1hr. Add salt. Bulk with folds during approx 4hrs. Devide in two. Shaping, bannetons, rest 15min in rt and into the fridge 3°C over night. Bake straight from the fridge 250°C in cast iron pot lid on 20min, then without lid 225°C 20min. Let cool down on a wire rack at least 1 hour. . #sourdough #hapanjuuri #surdeg #sourdoughbread #hapanjuurileipä #sauerteigbrot #breadscoring #breadart #foodart #hapanjuurileipurit #artisanbread #breadstagram #sourdoughbaking #sauerteigbrot #levainbread #levain #breadmaking  #vilda_surdegen #surdej #surdeig #thefeedfeed #mockmill #wolfgangsmockmill #mockmillpro100

From the previous post. And as promised, a very quick rundown of what I did here: -300g water -100g 100% hydration sourdough leaven -100g unsalted softened butter -60g softened cream cheese -80g light brown sugar -17g sea salt -750g all-purpose flour Mix together the wet ingredients, then work in the flour, salt, and sugar. Hand-mix until fully combined. It will be a dense-ish dough. That’s good. Knead or slap or turn however you like 4 times at 1-hour intervals. If you get the dough warmer in the oven by turning it on and off, leaving the container in there at about 100f, it will loosen up a bit, allowing you to do a more Tartine-style stretch-and-fold. That warmth will also encourage faster fermentation. This is a slow bulk, though, and you can’t avoid that truth. There’s butter and cream cheese, and there’s not a whole lot of water. Lean into the leisurely pace. Read Wuthering Heights or Ulysses or some such tome! Depending on ambient temperature, it could take 5-10 more hours after you’ve stopped kneading. But here’s the thing: it just needs to double, but it’s totally cool if it triples, too. After bulk, you could turn this dough into almost anything. For the two loaves, I allowed 1.5 hours for a final proof at high warmth (100f). Then, I baked them at 400f for roughly half an hour. Kinda like a lighter take on brioche. Real good stuff. ❤️✌️

One of the simplest, loveliest doughs I’ve mixed this year: basic white with softened butter, cream cheese, and brown sugar. This loaf was engineered to work well with a range of spreads and toppings, and to please the palates of a couple of kiddos. And you know what? I think I actually know what I did this time. So stay tuned for an actual formula.

A split image of the bread I did earlier. . . #sourdoughbread #breadshaping #breadstagram #artisanbread #hapanjuuri  #hapanjuurileipurit #naturallyleavened #instabread #leipävallankumous #surdeg #breadmaking #hapanjuurileipä #sourdough #levainbread #foodart #wildyeast #vilda_surdegen #surdej #surdeig #sauerteig #breadart #breadscoring

From the previous post. The scallions and cheese just could not be contained.

30% spelt fougasse with Herbes de Provence, roasted garlic, and butter in place of olive oil (this was unusual but delightful). Fougasse is unique for one simple reason: it’s the only loaf style that makes glorious use of negative space. The result is both beautiful and functional; it’s delicate and lovely to look at, and it’s so light and crisp that the bread knife becomes optional. Anyway, I usually do respect the elegance of the negative space. This time, though, I had to fill it with leftover cheeses. I had to. The effect was very cool...intermittent pockets of crispy tanginess, as you’ll see if ya swipe...

My starter is feeling better after I gave it some rye. Or maybe the talk worked. Here is a classic pattern with a bit more curves. I think it looks like some herbaceous plants I saw in the forest... I tried to Google but couldn't find the name of it.

The baked result of the herb pattern. I like it. It didn't hold the flour dust well during baking. I will see if I can do something to fix this problem next time.