|BREAD AND SOURDOUGHS|
This page has been started in order to provide a platform for easy access to my natural sourdough hobby.
My quest is to make loaves equivalent* to the Hofpfisterei's bakery in Munich with 2000 g (4.4 lb.), incredible taste, medium fine crumb structure, good rise, partially full grain, organic, medium to full rye content and natural starter with the means available in my home as a hobby baker in Colorado/US.
As you can see on the above picture, I am coming a little closer (if my memory servers well). The bread above is an organic 1500 g (3 lb) 60/40 rye mix sunflower seed bread with full grain rye flour, 67 % hydration, starter grown with Detmold 3-Stage process, 10 minutes dough mixing time with Magic Mill mixer, 2 & 1.5 hour fermentation time, baked in my electric kitchen oven on baking stone (1" clay tiles) for 45 minutes starting with 550 F, after 9 minutes 425 F, bowl with boiling water in the oven and 2 x spritzed with water spray bottle in the beginning.
In the section below you find links for components and detours on this journey.
*) making something like those bread masterpieces is probably an unfullfillable dream and the bakers at the Hofpfisterei would probably be cracking up reading this - but hey, I am having fun!
Change Log Disclaimer
Below is a collection of links to web pages showing a variety of breads. You will see many breads with full grain flour (dark brown) as well as breads with whole kernels. Most breads have a higher rye (GE: Roggen) content.
(I am not associated with any web page )
(trying to drill down on this)
SD-newsgroup FAQ index
Dan Wings large technical posts in one file
(for better searching)
Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation
(Michael G. Gaenzle et. al.)
NUTRITIONAL CHARACTERISTICS of ORGANIC, FRESHLY STONE-GROUND, SOURDOUGH & - CONVENTIONAL BREADS
SD bread Picture
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