Here’s a visual update of the last results:
Some are missing because they were eaten before I could take a picture 🙂
I keep baking with the same procedures and setup since a long time. The only changement is the addition of a sandstone that heats up in the oven, stores heat and therefore keeps the temperature more stable. I got it from a friend who was throwing away a grill/raclette set, so I’m sure it’s OK for food use. I am not yet so sure how it changes the baking process, as I don’t see much difference in the results, except maybe that the crust doesn’t get that golden (that could be because I don’t let the stone get hot enough before putting the bread in the oven, so that it keeps eating up heat for a while).
I am baking more than once a week, so next update will come really soon!
My favourite season has finally arrived! With uncommonly warm days, and golden leaves all around.
I went for a walk with a group of friends on the hill between Wannsee and Sacrow lakes, it was such a wonderful, warm day, we even considered swimming! But we only dipped our feet in water.
I also resumed baking after a break of almost four months. I chose the Weizenvollkornbrot recipe (wholegrain wheat bread) from my dear Brotbackbuch:
In a few days it was gone! I’m already preparing bread #70, stay tuned for more details 🙂
That’s all for now, more updates to come in future posts!
Yesterday I baked bread #60 in my list, and here are pictures of the last ten breads I baked:
Actually, I have no picture of bread #52, and as you see I have grown a preference for whole grain loaves. I try to keep them interesting by varying the recipes a bit, but I rarely change the shape 🙂 Making buns require more space to leaven and bake, so it has to be a special occasion!
Happy baking and cooking everyone 🙂
With a short break during the Christmas holidays, my baking streak continues, with mostly positive results 🙂
#43, Weizenmischbrot with more whole grain flour
#44, Weizenmischbrot, with Dinkel flour
#46, Weizenkastenbrot (only wheat flour)
#47, Weizenmischbrot (burnt crust)
I’m learning a lot by baking regularly, and more importantly, by taking notes about how the different steps went (how long the dough was left leavening, how hot was the water, if I used a different flour, how was the texture of the dough after mixing, how did the baking phase go…). It helps me noticing what went well and bring it to attention for the next bread. I have my favourite recipe, the one I’m now sure of the result, but I like to pick up recipes with different flours, that require specific preparation steps (cooking part of the dough in a pot, make two or three pre-leavened doughs, adding lemon to enable the binding of gluten…) just to add interest to the process. One thing I have learned, thanks to a few burnt crusts, is that I can’t leave the loaf in the oven completely alone and keep track of the smell, because it will come too late for me to fix anything. So it’s better for me to stay near the oven for the first 10-15 minutes, when the crust becomes golden-brown, then lower the oven temperature and leave the bread complete the following 20-30 minutes baking phase on its own.
I’m considering to make it a small side job, but I’m unsure if making bread on a larger scale could be too time-consuming, or also difficult. Any ideas or tips about that? Thanks in advance!
Baking updates! Bread #39 followed the same recipe as #38, but I had to be creative with flours, as I discovered after making the Vorteig (pre-dough, with flour, water and yeast, left to rise for a few hours before adding all ingredients) that I had too little wheat flour left. I added Roggen and Dinkel flours, as well as a good amount of durum wheat semolina, and the resulting bread was brown and fluffy, with one of the best crusts ever!
I had made a few changements in the cooking part, namely baking directly in the casserole dish. The downside is that the upper crust gets crisp and brown, while the lower crust and the sides remain soft – a bit too much. This is because I let the bread rise in the casserole dish, heated the oven, and put the casserole dish in the oven together with the bread, without pre-heating it. It took a while to get to temperature, therefore did not cook the lower part of the bread that much.
I hope you are inspired by my experiments and that you soon will try (or resume) baking too! I’ll be glad to hear back from you, and maybe I can start answering your questions about baking? Let’s try 🙂
Yesterday I ran out of bread and decided to bake it myself, summoning my courage to overcome the bad experience of bread #37, which I had to throw away (it was underleavened and partially raw after one hour in the oven, and no further toasting could save it).
I followed precisely the steps of Weizenmischbrötchen recipe in the Brotbackbuch, took half a day from start to finish, and I obtained two light, fluffy loaves:
I am a bit sad that I used only dry yeast, but I’m so happy for such a nice result 🙂