🇧🇷Esse é o pão de forma de fermentação natural da massa do post anterior. Tem 50% de farinha integral e nada de aditivos ou fermento comercial. Farinha nacional “fraca”. Delicioso. Porque o amor assa e fazer pão é massa. 😉 Isso é Love Bakes! 🇺🇸 This is my sourdough in a tin (see dough on the previous post). It is 50% whole wheat, has no additives or commercial yeast. Brazilian “weak” flour. Delicious. This is Love Bakes!
Corso pizza in teglia, pizza alla pala e condimenti gourmet. Roma 26 gennaio con @bakonomics @emmalapergamena
Per info firstname.lastname@example.org
85% hydration, 0.6% fresh commercial yeast, 2% salt. 1h RT bulk, 40h cold bulk, 6h RT final proof after shaping.
celebrato con il mio primo tentativo di pizza rotonda, con #lievitodibirra
e 12h di lievitazione.
Tutto migliorabile, lo so...infatti sto studiando per fare di meglio, anche grazie ai consigli e alle ricette che mi avete dato dopo la diretta della scorsa settimana!
Voi che lievito utilizzate per fare la pizza?
Preferite fare pizza tonda o alla pala?
È dimostrato che le girelle facciano sorridere.
Prova. Soddisfatto o rimborsato
Didn’t get much sleep last night so it wasn’t really hard to get up at 4.30 this morning to bake these gorgeous loaves (check the next post for the second one 😉).
These are a 20% wholemeal spelt and a bit of dark rye in the levain from @shiptonmill.
I didn’t hydrate them too much (about 70%) as I wanted to have less trouble scoring (had a bit of an adventure with an einkorn dough on Tuesday morning, 85% hydration, gorgeous scoring and stencilling, but then I had to transfer it in the Dutch oven.. 🤦🏻♀️), and yes it was fun 😃 and my #ufolame
never ceases to amaze me ❤️ #sourdoughlove
small 600g boule
Abrandar mas não parar. Já somos 900 em 1 ano de página, obrigado ❤️
Loving mornings like this. I’m not baking so much lately, unfortunately not enough time for fun, my job is currently taking all my energy. So happy when despite tight schedule, loaf looking like this comes out from my owen! This day will be a great day ☀☀☀Post was written this morning... what happened? 🤔🤔🤔My job happened😳 didn’t even have time to post it 😔 still bread was delicious 😋😁
Loaf that I cut up in the previous post 🔺
Cutting up todays boule. ~86% hydration
Crumb shots of the loaf cut in my previous video post. ~82% hydration, 20% whole wheat. Couple hour autolyse, Levain added / 20% inoculation, salt added 30 later, bulk fermented a few hours at 80F. 1 lamination, ~3 coil stretch and folds about 45 minutes apart. Shaped. Final proof retarded in the fridge ~12-14 hours. Scored and baked in cast iron.
Crumb shots of the loaf cut in my previous post. ~82% hydration. Couple hour autolyse, Levain added / 20% inoculation, salt added 30 later, bulk fermented a few hours at 80F. 1 lamination, ~3 coil stretch and folds about 45 minutes apart. Shaped. Final proof retarded in the fridge ~12-14 hours. Scored and baked in cast iron.
Country brown / 30% wheat / 78% hydration 🌾