Lightnews — Scholar-powered news

Reposted by Chris

MarliesKdG

@marlieskdg.bsky.social

Vanuit mijn bed protesteer ik mee. Tegen de onzichtbaarheid en vóór de zo broodnodige erkenning van de ernst van ME, LongCovid en andere PAIS.

Je ziet me niet, maar ik ben er. Echt. En met mij duizenden anderen. Wij bestaan.

#NietHersteld #PAISProtest

Repost = 💙

Een foto van mij in mijn bed. Voor mijn gezicht houd ik een protestbord met een blauwe vuist en de tekst: wij bestaan, ook als je ons niet ziet.

November 30, 2025 at 1:11 PM

Chris

@cckrmn.bsky.social

Productive dat in the home bakery. Sourdough baguettes for our Sunday lunch. Staple food to get through the week: granola and whole wheat bread (ready for its final proofing).

Details in alt.
#sourdough #breadsky #sundaylunch

Sourdough baguettes (T65, T80 and T140) on the foreground, laying on top of a tray with freshly baked granola (oats, mix nuts, mixed seeds oil and honey). In the background loaf pans with whole wheat dough (70% whole wheat, 25% T65, 5% whole wheat rye, mash and soaked broken wheat grains) ready for its final proof.

March 23, 2025 at 12:13 PM

Chris

@cckrmn.bsky.social

French Country Bread with dried fruits and nuts. Stiff levain, T65, T80 and T130. Overnight cold retard.

#sourdough #breadsky #sundayLunch

Loaf and slices of freshly baked French country bread on a wooden cutting board. Showing nice crumb filled with hazelnuts, pistachio, raisons and cranberries.

March 16, 2025 at 12:43 PM

Chris

@cckrmn.bsky.social

Sourdough bagels with 30% (red) whole wheat from @slaege organic farm.

#sourdough #sundaylunch #breadsky

Seeded, baked bagels fresh from the oven.

Bagels before boiling after overnight cold retard in the fridge.

March 9, 2025 at 11:34 AM

Chris

@cckrmn.bsky.social

Frysian rye bread from my woodfired oven.

➡️ Broken rye, whole rye and some old rye bread scalded overnight after a pre-firing of my oven (100 declining to 60 oC). Next day scald mixed with rye sourdough starter, rye meal, wheat flour, syrup and salt and baked overnight (150 declining to 105 oC).

Frysian rye bread on a wood cutting board. Loaves are thinly sliced making stacks of 7 slices, ready to go into the freezer.

2 loaves of frysian rye bread, ready for slicing.

Slice of rye bread on a plate. Bread is covered with real butter and sweet syrup; thats how I like them!

March 2, 2025 at 2:04 PM

Chris

@cckrmn.bsky.social

Sourdough bread from my woodfired oven: braided baguettes and cinnamon raisin boules. And some frysian rye bread is still baking overnight while the oven is slowly cooling down.

#sourdough #woodfired #breadsky

Basket with 10 freshly baked braided baguettes. Dough made of 75% wheat flour, 15% whole wheat and 10% whole wheat rye (both whole wheat flours sifted to remove bran).

Woodfired oven with 6 tins on the floor, each containing a cinnamon-raisin boule. Rich dough containingi milk, egg, sugar, lots of butter, and 125% filling (raisins, currants and dried apricots; after soaking spiced with cardamom, cinnamon and white pepper).

"Preheating" of my woodfired oven in action.

March 1, 2025 at 8:51 AM

Chris

@cckrmn.bsky.social

Nutribaguettes for our Sunday lunch. T65 with some fine wholemeal flour (T80) and wholemeal rye. 25% seeds, roasted and soaked for 6 hrs in water with starter. Cold overnight bulk retard, shaping in the morning.

#sourdough #sundaylunch #breadsky

Freshly baked seeded sourdough baguettes on a black countertop. One baguette is sliced open, showing the open crumb.

February 23, 2025 at 12:35 PM

Chris

@cckrmn.bsky.social

Typical Dutch 'ontbijtkoek' (kind of gingerbread). Made from local wholegrain rye.
Recipe involves preparation of a base-dough that ripenes for at least 24 hrs. Before baking more syrup is added, Dutch spices and a mix of baking powders.

Great with some real butter!

#realbread #rye #local

Final product, baked ontbijtkoek (gingerbread) in slices. Surface is a little domed due to little slight collapse after baking (although core temp was ok).

Photo shows mixing-bowl with base dough (rye meal mixed with boiling syrup) after 36 hours of ripening at room temperature. Next to that three small bowls with spices, syrop (and water and vinegar) and baking powders.

February 16, 2025 at 1:19 PM

Chris

@cckrmn.bsky.social

Sunday lunch: triangle braid of sourdough baguettes. Followed instructions by @nolan_gue (Instagram).

#sourdough #sunday

Triangle shaped braided baguettes, final result after baking (and before digging in ;-).

Braided baguettes after baking, cooling on a rack.

Proofed baguettes, final shaping before bake. Left shows braiding in process, right is finished braid.

February 16, 2025 at 11:42 AM

Chris

@cckrmn.bsky.social

Sunday lunch: braided raisin bread, using a rich dough which I also use for soft rolls.

50% poolish, so reduced regular yeast by half. Lost the braiding pattern during baking, so next time I'll go for a more stiff, challa type dough.
#realbread #sunday #lunch

Braided raisin bread on a bread board, right after baking. Decorated with icing sugar. Pieces are cut out of the bread with a large bread knife.

Braided raisin bread just before baking. Brushed with eggwash and almonds sprinkled over.

February 9, 2025 at 1:26 PM

Chris

@cckrmn.bsky.social

Anyone else using a pH meter?
Using it now to get a better grip on the development of my starters. Optimum between 3.9 and 4.1. This one is going into the fridge now for use tomorrow morning.

Had a good deal on this 2nd hand pH meter.
#sourdough #breadscience

pH meter sticked into a batch of bubbly sourdough starter. It indicates a pH of 4.07 which means it is ready to use, but also has room for some further fermentation (up to pH of 3.9).

February 7, 2025 at 6:04 PM

Chris

@cckrmn.bsky.social

This weekend I made Boridinsky, a typical Russian rye bread (Moscow region). Three stage preparation: start with sourdough and scald overnight, followed by 4 hours fermentation of both mixed together. Final dough contains more malted rye as well as molasses.
Details in alt.
#sourdough #TheRyeBaker

Borosinsky bread after bake. Nice airy crum with a fresh tangy taste, compensated by the malt and koriander. A great bread!

Preparing the final dough after the mixture of scald and sourdough (also referred to as the opera) fermented for four hours. Added more rye meal, some bread flour, more malted rye, molasses and salt.
Dough is more like a thick batter than like the rye dough we are used to.

Scald with course rye, dark malted rye and koriander

Liquid rye sourdough, promoting the development of lactic acid. I got out at it little too late, as the sourdough was already over its peak (and over the rim of the bowl ;-)

February 2, 2025 at 7:22 PM

Chris

@cckrmn.bsky.social

Sunday brunch: sourdough bagels. Using stiff levain and strong wheat flour.
#sourdough #sunday #brunch

Bagels before baking, brushed with egg-white and sprinkles with seeds.

Boiling the bagels (water with baking powder) after overnight fermentation. Photo shows raw bagels, bagels in boiling water and cooked bagels.

Bagels during shaping. After dividing I use four steps: folding into small log, rolling short strand, rolling long strand, shaping the bagel.

January 26, 2025 at 10:23 AM

Chris

@cckrmn.bsky.social

Transformed a French country bread into a sourdough corn bread. Kept the T65, T80 and T130, but added polenta (corn) mash and corn-flakes. Result is a rich and moist bread with great creamy taste and a nice crack in the crust.

Slices of sourdough corn bread. Scoring did not yield the nice ear or pattern that I expected.

Ingredients for sourdough corn bread: T65, T80, T130, stiff starter, polenta mash, corn flakes and salt.

Scored dough for corn bread on a baking tray just before baking.

January 19, 2025 at 12:19 PM

Chris

@cckrmn.bsky.social

Vollkorn rye with currants (from Hamelman's 'Bread'). 100% rye bread with rye wholemeal, rye chops and currants. Great taste, thinly sliced with some butter and a slice of Gouda Cheese!
#sourdough

Large bread pan filled with rye dough, covered with a thin layer of rye meal.

Slices of rye bread, showing its characteristic dark crumb and dark spots revealing the sweet currants.

January 12, 2025 at 8:23 PM

Chris

@cckrmn.bsky.social

Croissants for our Sunday brunch, recipe from the book 'sourdough panettone and viennoisserie'.
Day1: pasta madre refreshments and (rich) predough, overnight fermentation, day2: final dough, lamination, shaping and overnight proof, day 3: bake and eat!
#sourdough

Croissants on a baking tray after baking.

Crumb shot of croissants showing open and the so-called honey-comb structure.

January 12, 2025 at 9:48 AM

Chris

@cckrmn.bsky.social

Spent the last couple of days making pandoro: 3 refreshments of my levieto madre, making stage 1 dough (see previous post), followed by stages 2 and 3, gradually adding more flour, egg, sugar and butter. More info in alts.

#NewYear #Sourdough #RealBread

Final product, large pandoro after baking. Buttery crust covered in powdered sugar with satin soft crumb is delicious.
Pandoro seems to sink in a little bit. Core temp was OK, so probably the delicate crumb is having a hard time keeping up its own weight. We'll see when digging in at lunch tomorrow.

Stage 3 dough after overnight rise (at room temp as I was afraid it would be ready for baking in the middle of the night. Total fermentation time for this stage 12 hrs (8 hrs at 18 oC, 4 at 27 oC).

Stage 3 before overnight fermentation. In this stage an aromatic mix of butter, vanille, white chocolate and grated orange is added to the dough (as well as more eggs, flour and sugar).

Stage 2 dough, after adding flour, sugar and egg yolk to the first stage dough. Stages 2 and 3 are kneaded for a long time to yield the window pane, typical for panettone and pandoro.

Stage 1 dough (earlier post) is a liquid preferment based on the levieto madre (a stiff and sour starter), to which some sugar is added. Sugar kills the (lactic and acetic) acid producing bacteria so that yeasts and some polysaccharide producing bacteria (for aroma and preservation) can develop and perform their art.

January 4, 2025 at 7:02 PM

Chris

@cckrmn.bsky.social

Aachener PrintenBrot: rye sourdough richly filled with nuts and dried fruits (raisins, currants, cranberries, dates, figs) and spiced with anis and Dutch cookie species (speculaaskruiden).

#sourdough

Finished product, photo showing three small round loaves of bread, baked seam-up giving a rustic look. Slices of bread in the front show the rich filling of this rye sourdough bread.

Rich mixture of nuts and dried fruits. After soaking 30 minutes in hit water I drain the fruits (and nuts) and leave them to dry overnight on a towel.

Four pieces of dough after shaping. The clay-like rye-dough was roughly shaped as a boule and put in paper lined rings (seam up) and rested for 60 minutes before baking (30 mins, 225 oC).

January 4, 2025 at 8:56 AM

Chris

@cckrmn.bsky.social

Overnight fermentation of stage 1 dough for a pandoro in the making

#NewYear #Sourdough

Oversized 'tea-cosy' on the warmest spot in the house, to keep my stage 1 dough at a temperature between 25 and 39 oC

Stage 1 dough for pandoro after 10 hours of fermentation, inside our cosy which kept it warm overnight.

January 3, 2025 at 9:18 AM

Chris

@cckrmn.bsky.social

I found myself a nice new project! In its original state, little rust but no movement at all... Lets see if we can get this beauty back to work!

Old machine to make speculaas, a traditional Dutch cookie. This machine was used in a family bakery early 20th century.

January 3, 2025 at 8:00 AM

Chris

@cckrmn.bsky.social

Unexpectedly spending the week in a cabin. No bread flour in the supermarket. Bought AP and some whole wheat spelt. Eyeballed amounts of flour, water and yeast. Wet dough and dull blade, so no proper scoring. Still a happy baker, because I baked!
#nosourdough #improvising #realbread