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A bit more than a week ago I decided to make a new starter from scratch after the rye version of my Ingrid went down the drain and I forgot to keep something to feed. It was sad for a minute, but I’ll get her back from someone I shared her with soon and I also had her still as a wheat version so I created a rye version of that in the meantime. You can also always just make a new starter. I often read that people have hundred years old starters and say they get better with age and while there might be some truth to it in terms of stability and taste, you can also make awesome bread with a very young starter. It’s also fun to make a new starter every once in a while! This time I decided to make a whole rye starter from scratch that will stay whole rye indefinitely. I used my spoon method as I find this simple and less fuzzy. I literally just feed one table spoon of my starter mix with a table spoon water and flour every day and a week later I got an active starter. This bread was made with this new starter on day 7 of its existence and it’s a soft, open and tasty as they come and I can’t see or taste any difference to any of the breads I made with my 4 year old Ingrid. The formula for this bread was: 80% bread flour/AP flour 20% brown bread flour (or whole wheat) 85% water (use 75-80% if your flour has less than 11.5% protein) 20% whole rye levain 2% salt (I used salt flakes with activated charcoal that created this grey-ish dough colour) Schedule Mix 80% water and levain and add the flour. Mix until fully combined. 30min later add salt and remaining water and mix until fully combined. Let rest for 30-60min. Do a fold every 30-60min, about 3-4 in total. I usually do one half or full fold 30min before final shaping as the pre shaping when I only make one loaf. Line the banneton with your flour or seeds of choice, final shape at the 4-5h mark and put in the fridge overnight. Baked straight out of the fridge on a preheated baking steel (260°C) 18min with steam and 18min without at 230°C. Rest at least 30min before cutting to prevent the crumb from being sticky and the loaf losing moisture. #sourdough #ryestarter #activatedcharcoal #bread #levain
Duration: 87 sPosted : Thu, 29 Feb 2024 19:49:57
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It’s sourdough bread day today and it is time for something I have never done before: Say hello to my very first (and second) sourdough focaccia baked in an air fryer! Oh my dough! I did not expect that it would come out so pretty. 🥰 It was gone so quickly that I had to make another one. Thankfully the dough I prepped was enough to make 4. 😅 I think my Instant Vortex Plus will be my go to from now on to quickly bake a focaccia or similar flat bread. It baked so quickly and had just the perfect rise and colour. ✨ Dough Recipe for 4 600g bread flour 500g water 150g sourdough starter 24g olive oil 12g salt Mix all but salt and olive oil for a few minutes until fully combined. 30min later add salt and olive oil and mix until the dough is smooth. Cover with olive oil and rest for 30min. Do 3 rounds of coil folds every 30min. 20-30min after the last fold divide the dough in 4 pieces and put each into an oiled container. You can also put the whole dough in one container and divide before baking, but I prefer to portion it in case I don’t need all at once. Put in the fridge overnight. The dough will keep another 48h in the fridge and you can also freeze it! The next day take the dough out 1-2h before baking. Preheat the air fryer to its max. temp. Put the dough in an oiled pan/tray that easily fits the air fryer with enough room around so the air can circulate. The thinner the pan the better as in a thick pan the bottom will get too soggy. I had those aluminium trays that I used for my hot cross buns that worked perfectly. I reuse them also as they are easy to clean and quite sturdy. Top with olive oil and dimple away to get those bubbles going! 🤗 I added some tomatoes, sage leaves, herb salt and za’atar. Bake for 12-15min and enjoy while still warm and if you feel like more just make another one like I did! 😇 - - - #sourdoughbreadday #sourdough #focaccia #airfryer #foryou
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asourstory
8 months_ago
I have a new toy and a new mission. Sourdough croissants! 🥐💕 I tackled them a few times before but often gave up because laminating and proofing them without any control over your room temperature in an ever changing climate is more than painful and often leads to sleepless nights as the final proof happens overnight and I find myself checking on them every couple hours because over proved sourdough croissants to me are uneatable. 🤢🙈 I still don‘t have a proofer or an ac in my home but end of summer usually gives me around 22-24°C in my kitchen and with a dough sheeter it‘s much easier to laminate the dough before the butter melts. This was my first proper try in 2 years were I took the time and tried to be mindful of each and every step. They turned out rather beautifully, far from perfect but also much better than ok. ☺️ I need to mix the dough less next time, roll out the dough more thinly at the last step, rest them in the fridge longer between the steps and proof them a tiny bit longer. Can‘t wait for the next try! 🤓 - - This lovely dough sheeter I got from @kneader_official_en, the mixer is a @sunmix_official Sun6 and the sourdough croissant recipe is from @autumn.kitchen. It‘s been my go to recipe and baseline every time I do a try and I just adjust ingredient amounts and times according to my flour and temperature. - - - #sourdough #croissants #doughsheeter #painauchocolat #homebaker #pastry
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asourstory
9 months_ago
A bit more than a week ago I decided to make a new starter from scratch after the rye version of my Ingrid went down the drain and I forgot to keep something to feed. It was sad for a minute, but I’ll get her back from someone I shared her with soon and I also had her still as a wheat version so I created a rye version of that in the meantime. You can also always just make a new starter. I often read that people have hundred years old starters and say they get better with age and while there might be some truth to it in terms of stability and taste, you can also make awesome bread with a very young starter. It’s also fun to make a new starter every once in a while! This time I decided to make a whole rye starter from scratch that will stay whole rye indefinitely. I used my spoon method as I find this simple and less fuzzy. I literally just feed one table spoon of my starter mix with a table spoon water and flour every day and a week later I got an active starter. This bread was made with this new starter on day 7 of its existence and it’s a soft, open and tasty as they come and I can’t see or taste any difference to any of the breads I made with my 4 year old Ingrid. The formula for this bread was: 80% bread flour/AP flour 20% brown bread flour (or whole wheat) 85% water (use 75-80% if your flour has less than 11.5% protein) 20% whole rye levain 2% salt (I used salt flakes with activated charcoal that created this grey-ish dough colour) Schedule Mix 80% water and levain and add the flour. Mix until fully combined. 30min later add salt and remaining water and mix until fully combined. Let rest for 30-60min. Do a fold every 30-60min, about 3-4 in total. I usually do one half or full fold 30min before final shaping as the pre shaping when I only make one loaf. Line the banneton with your flour or seeds of choice, final shape at the 4-5h mark and put in the fridge overnight. Baked straight out of the fridge on a preheated baking steel (260°C) 18min with steam and 18min without at 230°C. Rest at least 30min before cutting to prevent the crumb from being sticky and the loaf losing moisture. #sourdough #ryestarter #activatedcharcoal #bread #levain
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asourstory
10 months_ago
Here’s another dare for you! Next time you make bread, maybe move away from the batard with the ever so often seen belly and ear. Don’t get me wrong, I love a good batard and ear but there is so many more you can do with the same dough. You can bake it in a tin or loosely shape it as a boule seam side down in the banneton and let it crack open naturally. Put some sage leaves in the basket or brush the top with milk or water and put sesame on before baking. You can also use this dough to make buns, baguettes, even focaccia and ciabatta. Add a little oil to soften the crust. Bread can have many shapes and developed and fermented well they all will turn out nicely! 🥰 Here’s the ingredients and process for this super nice and soft dough, make sure to proof it long enough! The crumb will only be soft and airy if you let the dough rise well enough. My kitchen had 24°C yesterday so I put it in the fridge 6h after the initial mix. If it’s colder where you live add about 20-30min for every degree and if it’s warmer do 20-30min less for each degree. But keep an eye on the dough, those times might still be different for you. 🙏🏼👀 Ingredients for 3 small breads 825g bread flour (11-13% protein) 175g whole wheat flour 800g+30g water 200g levain (100g wheat/100g rye) 20g salt Mix 800g water and starter and add the flour. Mix until fully combined. Let sit for 30min. Add salt and 30g water and mix until salt and water are fully absorbed and finish with a fold to bring the dough in shape. Let rest 30min. Do 4 folds every 40min. Pre shape 4h into the process. Final shape 30min later. Fridge overnight at the 6h mark. Bake straight out of the fridge on a preheated steel or stone for 18min at 250°C bottom heat with steam and 15-20min at 220°C top and bottom heat without steam. Don’t cut it too early otherwise or the crumb will look as sticky and messy as the tin loaf. 😁 It’ll be the most defined if you wait 1h. 😌 The tin loaf I baked at 230°C and 200°C as those tend to need less heat and also can easily be baked without a steel or stone! 🍞 Enjoy and leave a comment what your favourite bread shape is! ❤️ #sourdough
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asourstory
10 months_ago
This reel perfectly explains how most of my reels come about. I never really sit down and think about what to produce next, I really just film what happens in my kitchen and sometimes I forget to switch on my camera and also often to switch it off and end up with half hour long videos on my phone were nothing happens. 😅 This was the last „bread“ I made before I went on my first hotel holiday in over 10 years or maybe even longer. Since the start of airbnb most of my holidays where really just me going somewhere and live like a local for a week or two. I never sat still or was just at the beach for a whole day let alone a whole week. But that is the plan for the next 6 days, I‘ll let you know after how it went. I‘ll leave you this very easy no fuzz focaccia with roasted garlic, sesame, honey, sage, salt and pepper before I sign off. Ingredients 600g wheat flour (min. 11% protein, I substituted 10% with spelt flour, but it‘s not needed if you don‘t have, adds a bit taste and softness though) 480-510g water (less with lower protein flour, more with higher protein) 180g sourdough starter (I used a mix of a day old wheat and rye starter leftovers from the fridge) 12g salt 18g olive oil Mix all ingredients in a mixer until windowpane. Slow at first, higher speed after all is combined. Dump into an oiled container and bring into shape through some folding. Let rest 1h. Do two more folds each hour and put in the fridge overnight. Take the container out of the fridge and let sit for 1h. Preheat the oven to 230°C (with a steel in to 250°C). Dump the dough into and oiled pan, dimple, top and dimple again. Bake for 25min at 230°C, brush with olive oil after and enjoy! 🥰 - - - #foccacia #roastedgarlic #flatbread #food #sourdough #foryou
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asourstory
10 months_ago