It’s in the oven already. I’m not very happy with the looks of the dough, it rose too little, but let’s hope the result is good. A couple of cuts and in it goes. 🥖🍞
And now it’ll sit there at least until I wake up from my Saturday siesta. 🥖🍞
The dough is full of air bubbles but it hasn’t risen too much. It’s time to form the bread, though, make something like a basket or a flower and turn it upside down to form a ball. 🥖🍞
Three hours in, a new fold. It’s leavening very slowly. I’m not in a hurry. 🥖🍞
Damasquinado de Toledo en marcapáginas, creado por el maestro damasquinador Oscar Martín Garrido.
I love you, guys, but laws in Tennessee are nuts. 23 days in jail for flashing some boobs in protest is completely out of any proportion.
https://universeodon.com/@georgetakei/109802207571145974
Second fold. The dough is ready. It does not need any kneading at all. Now it’ll sit and leaven for two hours. 🥖🍞 #eng
First fold of the dough, 20 minutes later, with a few drops of olive oil both on the counter and the glass bowl. I’ll let it sit again for another 20 minutes. 🥖🍞 #eng
200g sourdough, 500g strong wheat flour, 10g salt and 300g water. That’s all it needs. First mix of the dough and I’ll let it sit for 20 minutes. 🥖🍞 #eng
200g of sourdough go to the bread, the rest I save for the next time. 🥖🍞 #eng
Sourdough bread on the way. Following Dan Lepard’s method. This is how the sourdough has leavened during the night. 🥖🍞 #eng
Saturday morning podcast. Here’s one of the 12 people around the world that know about this. Follow the podcast @emp
Master?
Trinidad
Grandes hallazgos.
Prueba desde Shortcut
Refrescando la masa madre para mañana 🥖🍞
I’m still looking for an interesting case I might share, if I ever dare to record a sound clip in English.
This is a great podcast. But we @gina fans want more @gina 😅 https://overcast.fm/+_Hj8mAhuY