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#breadposting

2 posts2 participants0 posts today
David de Groot<p>New loaf (semi-brioche). Nice swirls on the side. </p><p><a href="https://theblower.au/tags/breadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadPosting</span></a> <a href="https://theblower.au/tags/bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>bread</span></a></p>
T 🍉<p>Baking our overnight risen daily everyday <a href="https://jorts.horse/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> bread and the most joyful bit is the little ball of extra dough that we put in a bowl with olive oil to rise overnight and bake along with the breads. Topped with some cheese &amp; garlic. </p><p>It makes the most gorgeous little focaccia for lunch sandwiches on a Monday.</p><p>The flour here is all organic spelt. We buy it in bulk and have again moved to making all our bread with it. It has so much flavour.</p><p><a href="https://jorts.horse/tags/baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>baking</span></a> <a href="https://jorts.horse/tags/monday" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>monday</span></a> <a href="https://jorts.horse/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://jorts.horse/tags/AncientGrains" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>AncientGrains</span></a></p>
lutz_<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a></p><p>Frühstück ist fertig.</p><p>Bürli nach dem Rezept von Lutz Geißler aus dem Buch "Brot backen in Perfektion". Die gibt es häufig bei uns, wenn es schnell gehen muss. </p><p>Kein Brühstück, kein Kochstück.</p><p>Einfach den Teig zusammen mischen, 24 h stehen lassen, ab und zu dehnen und falten und am nächsten Morgen Brötchen formen, Stückgare und backen. </p><p>Lecker, lecker, lecker!</p>
David de Groot<p>New loaf, this time in Saddleback style. </p><p><a href="https://theblower.au/tags/breadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadPosting</span></a></p>
Jackie Keiser<p>I made potato buns again but this time I used an egg substitute to reduce the cholesterol (and so I wouldn’t have to buy eggs). They look and smell just as good as the first time I made them!</p><p><a href="https://social.lol/tags/breadposting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadposting</span></a> <a href="https://social.lol/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> <a href="https://social.lol/tags/baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>baking</span></a></p>
T 🍉<p>Bouillabaisse with garlicy <a href="https://jorts.horse/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> spelt focaccia and aioli.</p><p>No salmon, just sustainable white fish and mussels.</p><p>This is the most amazing soup, it has so much flavour.😋</p><p><a href="https://jorts.horse/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cooking</span></a> <a href="https://jorts.horse/tags/baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>baking</span></a> <a href="https://jorts.horse/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> <a href="https://jorts.horse/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://jorts.horse/tags/sunday" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sunday</span></a> <a href="https://jorts.horse/tags/joy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>joy</span></a> <a href="https://jorts.horse/tags/dopamine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>dopamine</span></a></p>
lutz_<p><span class="h-card" translate="no"><a href="https://troet.cafe/@Radlerin" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>Radlerin</span></a></span> <br><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> </p><p>Ich kriege schon leichte Panik-Attacken, wenn ich weniger als 10 kg Mehl im Haus habe.… ;-)</p><p>Die Standard-Sorten (in meinem Fall Weizen 550 und Dinkel 630) kaufe ich immer im 5-kg-Pack von der Schwäbischen Alb…</p><p><a href="http://www.luzmuehle.de" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">http://www.</span><span class="">luzmuehle.de</span><span class="invisible"></span></a></p>
lutz_<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> </p><p>Frühstück ist fertig!</p><p>Drei-Stunden-Brötchen nach dem Rezept von Lutz Geißler:</p><p><a href="https://www.ploetzblog.de/rezepte/drei-stunden-broetchen/id=6229cae30243b06a08449b4f" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">ploetzblog.de/rezepte/drei-stu</span><span class="invisible">nden-broetchen/id=6229cae30243b06a08449b4f</span></a></p><p>Mit einem schnellen Brühstück aus Altbrot und Salz. Die Hefemenge hatte ich reduziert und den Teig über Nacht gehen lassen. So wurden aus 3 Stunden über 12 Stunden. Das Ergebnis kann sich aber - wie ich finde - sehen und schmecken lassen…</p>
Ross of Ottawa<p>I've been making <a href="https://mastodon.social/tags/bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>bread</span></a> since the '90s and on a roughly weekly basis since the early 2000s. One thing it's given me is the ability to saw up a loaf into nicely uniform slices. </p><p>A bread knife can give you pretty miserable results if it gets away from you - the dreaded wedge that's paper thin on one edge is pretty frustrating.</p><p>How's your bread-slicing game? </p><p><a href="https://mastodon.social/tags/breadposting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadposting</span></a></p>
Ross of Ottawa<p>I have a <a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> batch almost ready for the oven. Using up more of that wonderful organic Montreal area flour from <a href="https://mastodon.social/tags/LaMilanaise" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>LaMilanaise</span></a>. </p><p>We polished off the previous loaves pretty quick. They were very nice with excellent structure due to the high protein content. </p><p>This batch is quite high hydration, so I suspect they'll be somewhat fragile coming out of the bannetons into the oven. </p><p><a href="https://mastodon.social/tags/breadposting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadposting</span></a></p>
lutz_<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> </p><p>Abendbrot.</p><p>Die Dinkel-Sonntags-Brötchen nach dem Rezept von Lutz Geißler gibt es diese Woche bereits am Freitag.</p><p>Gestern abend das Kochstück zusammen gerührt, heute früh den Teig gemischt und heute abend gebacken. Durch den Dinkelschrot gibt's beim Reinbeißen auch auch ordentlich was zum Kauen.</p><p>Leider geil… ;-)</p><p><a href="https://www.ploetzblog.de/rezepte/sonntagsdinkelbroetchen/id=61c19a13f335220841cd8a33" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">ploetzblog.de/rezepte/sonntags</span><span class="invisible">dinkelbroetchen/id=61c19a13f335220841cd8a33</span></a></p>
Dr_Bombay<p>Here’s my attempt at shaping the baguettes, all sitting in my couche pans. Now for a rest before baking! <a href="https://mstdn.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sourdough</span></a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Baking</span></a></p>
Dr_Bombay<p>Time for this week’s bread baking! I decided the other day that i haven’t practiced baguettes enough, so that’s my goal today: Whole Wheat Sourdough Baguettes. I made this dough last night, and now it’s resting on the counter after a night in the fridge. <a href="https://mstdn.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sourdough</span></a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Baking</span></a></p>
Adrian Sampson<p>if I was constitutionally capable of following through on things, I would declare that Sundays are now Biscuit Days <a href="https://discuss.systems/tags/breadposting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadposting</span></a></p>
lutz_<p>@brotbacken @sauerteig <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a></p><p>Als Hobbybäcker ist man ein gern gesehener Gast auf jeder Party.</p><p>Mit reichlich Backwaren im Gepäck muss man sich keine Gedanken um Geschenke oder Mitbringsel machen. </p><p>Gewissermaßen eine Win-Win-Situation…</p>
lutz_<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a></p><p>Abendbrot.</p><p>Bürli nach dem Rezept von Lutz Geißler aus dem Buch "Brot backen in Perfektion mit Hefe".</p><p>Mit einem kleinen Anteil Dinkel- und Roggenvollkornmehl. Ein gelingsicheres Standard-Rezept mit 24-stündiger Teigführung, das bei uns häufig auf den Tisch kommt. </p><p>Und ja, ich bin Fan von rustikal aufgerissenen Brötchen…</p><p>;-)</p>
lutz_<p><span class="h-card" translate="no"><a href="https://bildung.social/@Julima42" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>Julima42</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a></p><p>Hier die Situation beim Brötchen einschießen: Blech mit Teiglingen auf die geöffnete Tür des Backofens legen. Den Auszug mit dem Backstein etwas heraus ziehen. Dann die Teiglinge einen nach dem anderen umgedreht auf den heißen Backstein setzen. </p><p>Dann mit der Spritze schwaden und schnell die Türe schließen. Geht ruckzuck!</p><p>Durch den vorgeheizten Backstein geht dabei auch nicht so viel Wärme verloren…</p>
Adrian Sampson<p>long time no <a href="https://discuss.systems/tags/breadposting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadposting</span></a></p>
lutz_<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> </p><p>Frühstück ist fertig!</p><p>Dinkelseelen mit einem Kochstück aus Dinkel-Vollkornmehl nach dem Rezept von Lutz Geißler aus dem Buch "Brot backen in Perfektion"…</p><p>Natürlich mit Kümmel und Salz!</p><p>;-)</p>
lutz_<p>#<span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a></p><p>Wie wird aus dem Getreidekorn ein Mehl gemahlen?</p><p>Interessante Mühlenführung in der Hegnacher Mühle. Sehr gut erklärt und ich habe noch einige Dinge dazugelernt, die ich vorher noch nicht wusste…</p><p><a href="https://www.youtube.com/watch?v=RfYhLMU2f94" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">youtube.com/watch?v=RfYhLMU2f9</span><span class="invisible">4</span></a></p>
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