Yearly bread update and goodbye 2019

Hi everyone, it’s been a while since my last post… so here is a long-due update about my baking! I got to bake bread #107 last week!

I have a few favourite recipes, but also like to try new ones or add some extra ingredients. Baking has been one of the hobbies I enjoyed most this year, and by far the most relaxing.

I wish you all a great start in the new year, a bunch of fresh energy for your plans and projects, and memorable moments with your dear ones. Take good care of yourselves!

Bread update: #71 to #80

Long time with no bread updates! It took me many months to bake ten bread loaves, as I don’t have the chance to bake that often anymore, and not every weekend has enough free time to take care of the whole process. Here are all the loaves:

More to come, hopefully soon 🙂

Bread update: breads from #61 to #70

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!

Fall is coming

My favourite season has finally arrived! With uncommonly warm days, and golden leaves all around.

IMG_20181014_141719IMG_20181010_180631IMG_20181014_125754

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:

IMG_20181011_141036_500

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!

Bread update: breads from #51 to #60

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 🙂

 

Baking progress: breads #41 to #49

With a short break during the Christmas holidays, my baking streak continues, with mostly positive results 🙂

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!

November sun

Yesterday was the sunniest day of the last three weeks. The yellow of the few leaves still left on the trees made a nice contrast with the blue sky.

albero-giallo_20171107_085117

I gladly basked in the sun while waiting for my train… and I wasn’t the only one:

tizio-sole-stazione_20171107_095757

I came home and baked my best bread ever, #42. I made a single cut, deeper than usual, and the crust opened nicely around it. I let the upper heat on for ten minutes more, and the crust came out deliciously crispy. It’s the fourth time I follow this recipe, I think I won’t get it wrong anymore!

pane-42-crosta_20171106_181135

Happy November everyone 🙂