Dough for pizza with 00 flour (TH=68 and 0,3 % yeast), and one night proofing in the fridge.
Well fluffy after baking.

#bread #food #baking #sourdough #cooking #brot #pizza

Crumb lacks of softness but bread was still good.

1 kg T65 flour 15C, 680g water 20C, 18g salt, 3g fresh yeast

after kneading 25/26C, 1rst proofing 30 min 25C, divide/shape, 2nd proofing 20h ~5C, bake in iron dish with lid 40 min at 240C

#bread #food #baking #sourdough #cooking #brot #pizza

Proofing differed from 4h between loaf 1 and 2 showing a little difference for bubbles size.

1kg T65 flour, Salt 18g, Fresh yeast 3g, TH 70%, 1st proof ambiant t° 1h30, 2nd proof after shaping in the fridge : 16h for loaf 1 and 20h for loaf 2.

#bread #food #baking #sourdough #brot #pizza
250724

Same recipe than in the previous post, baked too at 250 °C in household oven with steam. Smell nice, soft open crumb, and crusty crust.

#bread #food #baking #sourdough #cooking #brot #pizza

Dough kneaded by hands for french baguettes.
- Wheat flour (T65)
- TH = 71%
- 18,5 g salt/kg flour
- 7,4 g dried yeast/kg flour
Dough was proofed one night in the fridge and 45 min before baking at 250 °.
Well aerated, smell good and crusty.

#bread #food #baking #sourdough #cooking #brot #pizza