SissoBakes 🥐🥖🍞

I am stealing that to be my slogan 😅

Sourdough baking can be done with quite many levels of perfectionism. My level of that is most of the times on the lazy side 😄
And the result is usually good and tasty, but kind of rough looking. 🥖
Mixed the dough yesterday 4pm, folded 4x, rested in fridge, shaped & baked this morning.
Good enough👌

Wow this is a must try for my next bake... tomorrow it must be as can't wait longer 😀

Friday, yay! Sourdough with manitoba mix coming up tomorrow morning 🌄
Apr. 60%hydration this time, testing testing 🤓

Remembered I had my Grandmother's red old cast iron pot ❤️ in the cupboard, so tried if it fits my oven at the same time with the ceramic one, which I've used as a Dutch oven - And they fit! 🙏
Two sourdough breads baked at once! 👌😄 Happy energy saver here

Weekend Bakes had vanished, had to bake on Monday again 🥖😄
Made the 65% hydration sourdough early in the morning, and baked after nine in the evening. 4h cold proofing is better than none I suppose 😃

Happy baker here 😄
60% hydration with 50% manitoba and 50% breadflour, 13% protein.
Sourdough rested over night in fridge where it over doubled and filled th 3 liter container to the top.
Now copy paste this forever 👌😊🥖

Tried a more precise approach to 65% hydration 😄 800g includes the starter so kind of somewhere there 😀
Result was good anyways!
#sourdough #homemade #baking

Yesterday's protein % based sourdough hydration recipe turned out quite ok!
Still looking for slightly bigger bubbles inside but hey, the caramelised top turned out just 👌 (forgot to the oven for extra 10min 😅) #bakesky #homemade

Today trying a tip for regulating hydration according to protein % of flour. So this sourdough contains now 300g of starter, 1000g water, 1000g of flour with 14% and 650g of flour with 11.7% protein. These amounts should produce nicely open crumb. Going into autolyse now... will keep you posted ✨️

The crumb - nice and soft 👌

Good Friday morning! Ah the smell of fresh sourdough 🍞
Have a great weekend!

(Adding more than usual flour to the starter seems to work 😊
I also tried a new flour with 13g protein. Resulted a lot higher rise than many other times.)

Sourdough starter things get out of hands quite easily 😊
Tried feeding the starter with 1/1/1 portions and 1/2/3 portions. The latter came out better with big bubbles. So made that into dough and will bake it early next morning. There is friday pizza coming up as well. Will keep you posted on 🍞

Original recipe credits to Chef Satu Koivisto, who's written a fab sourdough baking book, available only in Finnish 🤓
Here a link to her homepage anyways satukoivisto.fi

Wanted to make sourdough bread as easy as possible - the recipe:
250g starter
500g water
600g wheat
150g barley
2tsp salt
Mix all and fold 2x
Leave dough over night to fridge
Next day divide to 2 pans lined w baking paper
Rise 2h
Bake w steam 250C 20min
Then 220C 20min
Ready when 100C inside temp
😋

Sourdough bread cut with Fiskars bread knife

Today they turned out quite artesany 😅
Nice caramelised crust from 5min extra bake time.
Some rye flours and oat brans to go with wheat.
#sourdough #baking #artesanbread #homemade

Preparing for daughter's confirmation party, will be serving a sourdough sandwich cake, or two, along a lentils soup (her wish :) and a crispy green salad. To the freezer these go 😊

Ah, the result is nice, and my starter worked again although I've been lazy feeding it.
Also, did not follow the sourdough baking "rules" to the point.
I figure it's the flour I used #manitoba 👌😍

The wobbly dough from yesterday turned into delicious light crumbed loaves this morning 😊
I use a baking tray on top of the breads for first 40 min, then take it off for some golden caramelised top.
The bread is ready when inside temp is 100C *check*
#sourdough #baking #manitobaflours

Well good morning breadies 🍞☀️☺️

It's a bit of a sticky one today, but just perfect rise for toast loaves 👌
Got a new baking spatula, and that definitely was a great help handling this wobbly dough 😄 into the fridge the trio went.
Let's see the results tomorrow morning! #sourdough #bakesky #baking #homemade

It has been a heath wave here up in the Nordics, so heating the oven to 250 C has not been a great idea as our old house does not have an AC.
But now I have to bake some baguettes as it is summer vacation and sloooow mornings 🌄
#sourdough
#bakesky #homemade #happy

100g starter
400g water
Apr. 600g flour
10g salt
30g linseeds

Mix all and rest 1h. Fold every 30min x4. Let rise 2h. Shape on floured/oiled surface, slap & fold if needed. Cold proof 12h in floured towel-lined sieve. Bake in preheated Dutch oven at 250°C for ~40min. Score before baking. After 5–10min, score again at 45° angle Done when inside temp 100°C.

Back in baking 😋
Fed the starter just once after 6 weeks rest in fridge, and the result was even better than earlier.
#sourdough #bakesky

Oh yes, the starter got active over night, ready to bake! 😊 I'm so glad that Le Blob survived 6 weeks being neglected, while life was full of other things than baking happening.

It has been over a month since the previous sourdough bakeday... now let's see how my starter Le Blob has survived in the fridge's zero Celsius compartment 🧐🙏

Oh it is so good, almost gone after family got home 😄 it's not too sour although had it in fridge for 20h or so

65% hydration worked quite nice 👌
The dough was still quite sticky, but it can be due to 5%rye and 5%bran flours that I used.
However, instead of reducing hydration, next set, I'm planning to use different wheat bread flour and drop the rye and bran off. Friday will be my next #bakeday!
#sourdough

Looks great! 😍