Tho99

Tho99, 16 days ago to Bread

Mixed haul

My usual dough with an old dough starter. This time three bread rolls and one Wurzenbrot (twisted baguette)

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #brötchen #BreadRolls

Tho99, 1 month ago to random

Why not donate to your favourite local server

https://opencollective.com/mendeddrum

DJDarren, 1 month ago to random

Does anyone out there know if it’s possible to run a Plex server from my Macbook from a folder on a network mounted hard drive?

I’m not entirely sure how to search this up, because all I’m seeing is how to run a server from a NAS.

DJDarren, 1 month ago to random

It’s just been pointed out to me that the reason Apple runs a trade-in programme for older devices is so they can reduce the size of the used market, and has fuck all to do with recycling.

That’s blown my tiny mind.

Tho99, 1 month ago to Bread

Oh Focaccia again

@brotbacken #bread #brot #baking #backen #focaccia

Well risen, golden focaccia

Tho99, 1 month ago to Bread

Oh Focaccia

@brotbacken #bread #brot #baking #backen #focaccia

Tho99, 1 month ago to Bread

Oh, the shame

The rise is fairly /unspectacular/.

What did I do differently:

took the starter (old dough) out of the fridge a day early
pre-heated the oven and hour longer

Mhm.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls

DJDarren, 2 months ago to random

The photo I posted yesterday has done some #numbers, and as a result I’ve picked up a few new followers.

Hello to you, and I’m sorry.

jon, 2 months ago to random

Let me tell you a story about two railways in two large European countries

In one, they’ve just completed the delivery of the biggest new fleet of high speed trains ever, and high speed trains run hourly on pretty much every line. Off peak tickets are cheap, and if you pay for a flexible ticket you can take any train.

In this country regional trains run hourly, are cheap to take (there’s a cheap national monthly pass) and passenger numbers are steadily rising.

Tho99, 2 months ago to Bread

Larger rolls, softer crumb

I added olive oil to my dough to get a softer crumb. Also I tried to go for longer rolls (normal in .de) but did not give the rolls enough support while proofing.

I should have cut them, they did not rip open as my normal rolls.

Taste and texture are good though. Not what I wanted, but tasty.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls

4 rolls in the oven, more a panini form, less bread roll
4 rolls on the cooling rack. Intentionally less browning, more panini then roll

Tho99, 2 months ago to Bread

Rolls again, doesn’t it get boring?

In a word, no. The pictures show more consistency than is really there.

Back to cold fermenting, otherwise recipe unchanged, 4 instead of 6 rolls.

A little dark maybe.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls

Tho99, 3 months ago to baking

In 8 hours this will be #focaccia @brotbacken #baking #backen

Tho99, 3 months ago to Bread

Did bread this week

No change to the dough. Looks good. Waiting for a test.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre

Sourdough bread, close up of a cut with nice ear

Tho99, 3 months ago to Bread

Crusty Rolls, one again

I’ve “struggled” with consistency. While results always tasted good, they always were good bread, they also always were different.

Sometimes the crumb, sometimes the crust, sometimes the rise, the taste, …

But now I’m getting there

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls

Close up of a freshly baked, round roll, dusted with flour against the tan and brown hues of the bread

Tho99, 4 months ago to Bread

Forgotten “Old Dough”

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls

Last week I baked some more Wurzenbrot
https://www.zahr.koeln/2024/02/04/oh-woe-oh.html
and forgot to keep back some of the old dough to use as starter. Merde.

So this week’s bread rolls started with a biga and then cold fermented over night.

They look good, smell good, and hope they also taste good.

close up of the rolls, good colour, nicely burst, dusted with flour

DJDarren, 4 months ago to random

Just been watching something on YouTube about Robert Williams, the first person to be killed by a robot (machine) in 1979.

https://en.wikipedia.org/wiki/Robert_Williams_(robot_fatality)

He was asked to climb the racking to collect parts because the machine had malfunctioned and was running too slowly. He did so, was smashed in the head by a part of the machinery, and that was that.

And THIS SHIT is why I tell people at work that they’re not paid enough to risk their health.

Tho99, 4 months ago to Bread

Oh woe, oh wonder, giant Wurzenbrot

Last week I played around with the fermentation time of my Lievito Madre and in the end achieved a VERY crusty Chiabatta and forget to take pictures.

This weekend back to Wurzenbrot/baguette. This beauty is 870g.

Just to bring me back down to earth, I forgot to keep back some of the dough as the starter for next week :-(

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #wurzenbrot

dnc, 4 months ago to Bread

Underproofed or Underbaked? https://www.diningandcooking.com/1194856/underproofed-or-underbaked/

#Bread #Sourdough #sourdoughbread

DJDarren, 4 months ago to random

Have watched some videos about Apple’s Vision Pro today, and it hit me why I’m less interested in it than I might have been.

Cost aside, I have no use for it. Not just Vision Pro; VR in general.

The USP of VP is “Spatial Computing”, of being able to surround yourself with apps and windows and incredible workflows, and, well, they’re just selling us expensive ways to do more work.

Honestly; who really does that much work?

Tho99, 4 months ago to Bread

That was a bit tiring

Cold fermenting my dough didn’t work quite as anticipated, had to give the dough another 8 hours on the counter

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #wurzenbrot

Tho99, 5 months ago to baking

Bread Rolls

@teamsauerteig @brotbacken #breadrolls #brötchen #baking #backen #sourdough #sauerteig #LievitoMadre

I’m still working on reproducable process, though the results habe been quite good from the beginning.

I keep 50 g of the ready to be shaped dough as the starter for the next batch in a jam jar in the fridge until the next bake, usually for a week.

The starter gets refreshed lievito madre ... https://www.zahr.koeln/2024/01/13/bread-rolls-teamsauerteigaguppe.html

6 rolls ready for the oven
6 rolls fresh from the oven, deep yellow brown, lightly dusted with flour
Close up of a crusty roll fresh from the oven

Tho99, 5 months ago to Bread

Two Wurzenbrote

After our vacation I had to shorten the fermentation of our starter, while not fermenting in the fridge. The bread looks great, but little oven spring.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #wurzenbrot