Hello, Masto,

j'ai à nouveau envie de me remettre à faire mon propre pain ,
je suis preneur de toutes vos astuces et recettes

bon weekend à vous

Dis la team #pain, je suis super content de mes pains au #levain mais, quand je graisse les platines avec de l’huile de tournesol (au lieu du beurre), ça colle horriblement.
Une idée du pourquoi du comment ?

Je suspecte une histoire de températures de polymérisation de l’huile de tournesol proche de celle de la cuisson (230°) mais pourquoi le beurre est ok ?

Le repouêt rend la croûte croustillante et la mie moelleuse.

And more #Sourdough baking going on.

I split this into two loaves right after the mix so I could make one with bacon, gouda cheese, and garlic and the other loaf with feta cheese, kalamata olives, and zattar spice.

They haven't cooled yet, but they popped really well in the oven. I'll post a picture when we've cut into them.

Is there such a thing as stress baking? If so, that's what I'm doing. Made a couple of #Sourdough bacon loaves, because....bacon! And they turned out great. I got just the right hydration and they popped very nicely in the oven. This time I left out the bacon grease that the recipe calls for and I'm going to leave it out from now on. The rise and the crust are much nicer.

These have bacon, gruyere cheese, and minced garlic.

Day 0. Now we wait.

cc @rianrietveld

#sourdough
#levain
#zuurdesem
#baking

1/

My latest #Sourdough #Bread #Baking alchemy has produced one of my best tasting loaves yet.

This is based on the Pain au Bacon in the book Flour, Water, Salt, Yeast by Ken Forkish.

680 grams of bread flour.
200 grams of wheat flour.
450 grams of water (plus about 50 grams during mixing and kneading).
250 grams of rye starter at 100% hydration.
20 grams of salt.

Autolyse for 30 minutes, then add salt and mix.

#levain #sauerteig
@teamsauerteig

For my latest round of #Sourdough #bread #baking I used my new cloche. I definitely like the small size. It's perfect for my loaves.
https://hawokironchef.shop/product/sourdough-baking-pan-enameled-orange-dia.-7.8inch-20cm-B0BGSDVK2H

Once again, this is based on a recipe from The Food Geek
https://foodgeek.io/en/open-crumb-sourdough-bread-recipe/

I say it's based on the recipe because my rye starter and flour require a different hydration than the recipe.

I haven't cut into them yet, but will show pictures of the crumb soon.
#sauerteig #levain

Sortie du four le #pain au #levain tourte de meule.
Pour les grosses tartines de demain avant une petite rando vélo

Nouveau joujou pour cuire les #pizzas. C'est moins romantique que la cuisson au bois mais dix fois plus pratique. Ça chauffe fort, il faut que je m'habitue...j'ai eu peur de faire fondre ma table en plastique .

Toujours au #levain of course.

je m'entraine au pétrissage "slap and fold", mais c'est pas encore ça !
des conseils des pros ?

Bon, toot en direct de #brioche au #levain. Ça va être long car il fait froid ici.

J'ai nourri le levain avec 50g de farine complète et 50g d'eau ce midi et ce soir on peut se lancer.

500g de farine fleur
300g de liquide dont 2 œufs et le reste en lait
100g de levain
40g de sucre
10g de sel

Et on mélange avant de mettre au frais pour la nuit. Oui, ça sera long

À demain pour la suite!

Soirée pizza. Pâte maison au levain, avec fermentation lente (18h de pointage , 4 heures d'apprêt). Ici une chèvre miel . miam .

Question pour les gens qui font du #pain chez eux. On m'a offert un moule à baguette en métal avec plein de petits trous. Quand je m'en sers j'ai de la pâte qui passe dedans est c'est une cata à la sortie du four, impossible à démouler proprement.

Je fais ma deuxième pousse dans le moule je me suis dit que c'était pour ça, mais même avec un transfert au dernier moment c'est pas vraiment mieux...

Il y a un truc ?

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

Le problème de faire du pain soi même c'est qu'après on a tendance a le manger un peu trop vite...
#levain #pain