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Tea-soaked prune & almond/walnut loaf (bread & butter project)

Tea-soaked prune & almond/walnut loaf (bread & butter project)

Sandwich Soft Loaf - In Batard shape (82% hydration) 27.5% Stiff Levain (60%), 10% Wholewheat, 1 egg, 20g butter, 20g sugar.

Sandwich Soft Loaf - In Batard shape hydration) Stiff Levain Wholewheat, 1 egg, butter, sugar.

Boule loaf score spiral - Potato Sourdough - 77++% Hydration  21.5% sweet starter (50%), 6.5% WW, 3.25% Butter, 23.75% Potato Puree. I added a bit of tangzhong (water roux), about 8%. - 20 mins autolyse, 3.75 hrs bulk proof, 5 s&f (4x 15 mins & 1 x 30 mins), Final proof 50 mins and 20 hours retardation. bake in DO. #面包 #fermentation #sourdough #naturallyleavened #wholewheat #lievitomadre #potato #thebees_sourdough

Boule loaf score spiral - Potato Sourdough - 77++% Hydration 21.5% sweet starter (50%), 6.5% WW, 3.25% Butter, 23.75% Potato Puree. I added a bit of tangzhong (water roux), about 8%. - 20 mins autolyse, 3.75 hrs bulk proof, 5 s&f (4x 15 mins & 1 x 30 mins), Final proof 50 mins and 20 hours retardation. bake in DO. #面包 #fermentation #sourdough #naturallyleavened #wholewheat #lievitomadre #potato #thebees_sourdough

Miller Loaf - Bourke St Bakery Book

Miller Loaf - Bourke St Bakery Book

Mill Grain Sourdough - Recipe from Teresa L Greenway Loaf 1

Mill Grain Sourdough - Recipe from Teresa L Greenway Loaf 1

The crumb - Potato Sourdough - 77++% Hydration  21.5% sweet starter (50%), 6.5% WW, 3.25% Butter, 23.75% Potato Puree. I added a bit of tangzhong (water roux), about 8%. - 20 mins autolyse, 3.75 hrs bulk proof, 5 s&f (4x 15 mins & 1 x 30 mins), Final proof 50 mins and 20 hours retardation. bake in DO. #面包 #fermentation #sourdough #naturallyleavened #wholewheat #lievitomadre #potato #thebees_sourdough

The crumb - Potato Sourdough - 77++% Hydration 21.5% sweet starter (50%), 6.5% WW, 3.25% Butter, 23.75% Potato Puree. I added a bit of tangzhong (water roux), about 8%. - 20 mins autolyse, 3.75 hrs bulk proof, 5 s&f (4x 15 mins & 1 x 30 mins), Final proof 50 mins and 20 hours retardation. bake in DO. #面包 #fermentation #sourdough #naturallyleavened #wholewheat #lievitomadre #potato #thebees_sourdough

Potato Sourdough - 77++% Hydration  21.5% sweet starter (50%), 6.5% WW, 3.25% Butter, 23.75% Potato Puree. I added a bit of tangzhong (water roux), about 8%. - 20 mins autolyse, 3.75 hrs bulk proof, 5 s&f (4x 15 mins & 1 x 30 mins), Final proof 50 mins and 20 hours retardation. bake in DO. #面包 #fermentation #sourdough #naturallyleavened #wholewheat #lievitomadre #potato #thebees_sourdough

Potato Sourdough - 77++% Hydration 21.5% sweet starter (50%), 6.5% WW, 3.25% Butter, 23.75% Potato Puree. I added a bit of tangzhong (water roux), about 8%. - 20 mins autolyse, 3.75 hrs bulk proof, 5 s&f (4x 15 mins & 1 x 30 mins), Final proof 50 mins and 20 hours retardation. bake in DO. #面包 #fermentation #sourdough #naturallyleavened #wholewheat #lievitomadre #potato #thebees_sourdough

1st Seedy Sourdough, 90% hydration, 20.5% stiff starter, 5% each rye, whole spelt, wholewheat, 3% butter, 1 egg. 2 hrs autolyse, 3.67 hrs bulk proof, 1 hr final proof and 11 hrs retardation. #stiffstarter #artisan #naturallyleavened #TheBees_Sourdough #sesameseeds #nigellaseeds #linseed #mixedseeds #rye #wholewheat #wholespelt #butter #egg #demeterflour

1st Seedy Sourdough, 90% hydration, 20.5% stiff starter, 5% each rye, whole spelt, wholewheat, 3% butter, 1 egg. 2 hrs autolyse, 3.67 hrs bulk proof, 1 hr final proof and 11 hrs retardation. #stiffstarter #artisan #naturallyleavened #TheBees_Sourdough #sesameseeds #nigellaseeds #linseed #mixedseeds #rye #wholewheat #wholespelt #butter #egg #demeterflour

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