@lamiedupetrin.bsky.social
Amateur baker ๐ฅ | Sharing my home-baked ๐ and fresh loaves straight from my oven, captured in photos. @LaMieDuPetrin@mastodon.social #bread #food #baking #sourdough #cooking #brot #pizza
Comparison of the two loaves.
T65 flour and TH=63 with 8g fresh yeast/kg flour and 14g salt/kg flour.
The difference between the two loaves is written on picture.
The more the proofing the softest loaf.
4g/kg less yeast allows for longer proofing then better taste.
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#bread #food #baking #sourdough #cooking #brot #pizza
Comparison of the two loaves.
20 min 25C or 70 min (20 min 25C+50min 4C) in proofing basket (20 min less proofing than in previous test).
The more the proofing the softest crumb and the thinest walls, and 50 min proofing basket leads to a little bit more puffed loaf.
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#bread #food #baking #sourdough #cooking #brot #pizza
T65 dough, TH 74, 12g yeast/kg flour, 7g salt/kg flour, first proofing 40 min, divided/shapes, proofing in basket 45 min or 1h45.
With 1h more proofing in basket walls separating the bubbles are thiner and lead to very much tenderness.
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quote : bsky.app/profile/lami...
Same dough but second proofing ~15h in the fridge.
Crumb seems overproofed, but loaf is still good and taste is better than the first one with less proofing.
#bread #food #baking #sourdough #cooking #brot #pizza
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slice of loaf showing crumb
Dough with 00 flour (TH=70, 12g yeast/kg flour, 14g salt/kg flour), 2h proofing, dividing m/shaping, 1h proofing in basket, baking 250C in iron dish.
Proofing and/or yeast are too high seeing crumb, but still pretty good, crumb is very soft.
#bread #food #baking #sourdough #cooking #brot #pizza
Crumb view, loaf inside view
loaf view on iron grid
loaf view on iron grid
view of shaping dough
1 kg T65 flour, 680g water, 18g salt, 3g fresh yeast.
Final temp. after kneading 25/26C, 1rst proofing 1h30 min at 25C, divide/shape 650g dough, 2nd proofing 20h in the fridge (~5C), bake in iron dish with closed lid 40 min at 240C.
Nice crumb.
#bread #food #baking #sourdough #cooking #brot #pizza
pizza dough
pizza after baking
pizza after baking
pizza after baking
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
loaf, top view 1
loaf, top view 2
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
loaf 2 top view
crumb, loaf 1
crumb of loaf 2
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 tยฐ 1h30, 2nd proof after shaping in the fridge : 16h for loaf 1 and 20h for loaf 2.
#bread #food #baking #sourdough #brot #pizza
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crumb
baguette (top view)
Baguette (bottom view)
Same recipe than in the previous post, baked too at 250 ยฐC in household oven with steam. Smell nice, soft open crumb, and crusty crust.
#bread #food #baking #sourdough #cooking #brot #pizza
Thanks. ~250ยฐC at the beginning (~10 min) then ~230 ยฐC if necessary.
19.12.2025 15:54 โ ๐ 0 ๐ 0 ๐ฌ 0 ๐ 0
crumb of baguettes
baguettes
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 ยฐ.
Well aerated, smell good and crusty.
#bread #food #baking #sourdough #cooking #brot #pizza
