Chris
@cckrmn.bsky.social
Passionate about (artisanal) baking, mostly sourdough. Using pure ingredients only, often local (rye, wheat). If time allows, I use my woodfired oven (self-build barrel-type) for baking.
Around 10pm my oven temp was around 150oC when I put my bread in the oven; today at noon it was cooled down to 105oC. Excellent for a frysian rye overnight bake.
March 1, 2025 at 12:17 PM
Around 10pm my oven temp was around 150oC when I put my bread in the oven; today at noon it was cooled down to 105oC. Excellent for a frysian rye overnight bake.
March 1, 2025 at 8:51 AM
You may try this one. It is a 60% wholegrain bread with a very robust character. I got this recipe from a local sourdough baker. Also a great recipe to start fiddling around with oercentages of flour (it is my base recipe for many sourdough breads).
gorise.io/LEPp5DDL
gorise.io/LEPp5DDL
Joris Desembrood
Zoals geleerd van Joris: www.jorisbrood.nl
gorise.io
February 24, 2025 at 7:21 AM
You may try this one. It is a 60% wholegrain bread with a very robust character. I got this recipe from a local sourdough baker. Also a great recipe to start fiddling around with oercentages of flour (it is my base recipe for many sourdough breads).
gorise.io/LEPp5DDL
gorise.io/LEPp5DDL
100% wholewheat baking is a challenge. You may replace part of the flour by wholegrain wheat in your favourite white recipe and add a little extra water. If OK, up your % of whole wheat. I stopped at 60/65%, best for our taste. Added some soaked broken wheat for extra bite. Enjoy the process!
February 23, 2025 at 4:43 PM
100% wholewheat baking is a challenge. You may replace part of the flour by wholegrain wheat in your favourite white recipe and add a little extra water. If OK, up your % of whole wheat. I stopped at 60/65%, best for our taste. Added some soaked broken wheat for extra bite. Enjoy the process!
It certainly is 😀. Hydration is 70%, including water for soaking the seeds.
February 23, 2025 at 1:27 PM
It certainly is 😀. Hydration is 70%, including water for soaking the seeds.
BorOdinsky (thick fingers on a too small phone keyboard...)
February 2, 2025 at 7:24 PM
BorOdinsky (thick fingers on a too small phone keyboard...)