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jungnickel's blog

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jungnickel

this time i made them a bit heavier, round 300 g before baking, 240 after, 69 % hydration, i do an autolyse, then i  mix in salt and yeast by hand, then it goes in the fridge. after a day of fridge rest i divide the dough and preshape, 15 min later i shape it and let it proof for 25 min, cut, oven for 25 min.

jungnickel's picture
jungnickel

...flour, water, salt, instant yeast, long cold fermentation

 

jungnickel's picture
jungnickel

Since I started working in a bakery one month ago I don't have much time left for home baking but thursday is my new Sunday...

Only sourdough stuff, some wheat flour breads and a 70/30 rye mix bread with almost only self milled flour.

Enjoy!

jungnickel's picture
jungnickel

This Batard i made without any fresh or instant yeast. After an autolyse of half an hour I mixed everything by hand and kneaded it till it was nice and firm. Then I let it rest for two hours during stretchs and folds every half an hour before I two batards and put them in the fridge (ca 10°C) for 18 hours.

 

590 g Flour
380 g Water

- Autolyse

120 g Sourdough (100% hydration)
14 g Salt

 

67 % Hydration, 9 % leavening

jungnickel's picture
jungnickel

This is one of my first attempts to bake a decent baguette in my 120 € oven (+stone) with the cheapest flour I could get here in Amsterdam.

This is the formula:

- 1000 g flour
- 750 g water
- 7 g fresh yeast
- 20 g salt

The mixing process was inspired by Richard Bertinet and I gave it a couple of stretch and folds before I put it into the fridge after 1,5 h after mixing for 48 hours. Then after giving it some strength dividing, shaping, proofing for 30 minutes. I am quite satisfied. It is everything but perfect and my oven doesn't really support me but I am pretty happy about the crumb. Taste could be improven by different prefermentation or T65 flour but the idea was to keep it simple.


Furthermore a couple of things that kept me busy the last two days...

 

 

jungnickel's picture
jungnickel

Hello everybody,

I open my blog today to enter this wonderful community of passioned bakers with a pure rye sourdough bread I made yesterday from some leftover starters (as time goes by my fridge gets more and more packed with glasses full of old starters because I went on with fresher ones quite frequently). I will cut it open tomorrow to give it enough time in order to create aroma and durability but it already smells malty and dark sweet. I currently live in Amsterdam where its as far as I know impossible to find a bread like this but it reminds me of my home country not to far away where you can find breads like this easily.

73% Hydration

38% Leavening (with a whole grain rye leaven)

 

 

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