Thanks, when compared, indeed 48h is better than 24h for bubbles.

Nice smell in the kitchen 🍞, thanks.

foccacia, crumb, face view

foccacia, crumb, top view

foccacia after baking

Foccacia with TH 70% and 48h proofing at 5C.
First proofing 24h 5C, then streched/shaped in a dish for second proofing (24h 5C).
Olive oil was spread at surface with garlic and organo.
Lovely bubbles in soft crumb, and an amazing taste.

#bread #food #baking #sourdough #cooking #brot #pizza
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crumb, inside view of loaf

loaf after baking

quote : bsky.app/profile/lami...

Dough with 80 % hydration and 48h proofing at 5C.
Proofing seems too much because scoring is not pronounced and crumb is too elastic  but loaf smells so good. For this recipe, 24h proofing was better.

#bread #food #baking #sourdough #cooking #brot #pizza
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Crumb, inside view of loaf.

Loaf after baking.

Dough with 70 % hydration (less than 10% compared to previous one) and 24h proofing at 5C.
Loaf is just a little bit less aerated but is also soft and crumb smells also good.

#bread #food #baking #sourdough #cooking #brot #pizza
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Crumb, inside view of loaf.

Loaf after baking.

Dough with 80 % hydration and 24h proofing at 5C.
Loaf is very soft and crumb smells very good.
A second loaf with same dough will bake tomorrow with 48h proofing.

#bread #food #baking #sourdough #cooking #brot #pizza
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two breads after baking comparing proofing time

T00 dough, TH 75, 6g yeast/kg flour, 14g salt/kg flour, first proofing 60 min, divided, shaped, then proofing in basket as written on photos.
Proofing at cold temperature seems better. Soft crumb, and despite short proofing taste is good

#bread #food #baking #sourdough #cooking #brot #pizza
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left loaf, 15 min proofing in basket, right one, 1h10 proofing in basket

15 min proofing in basket

1h10 proofing in basket

T65 dough, TH 72, 8g yeast/kg flour, 18g salt/kg flour, first proofing 60 min, divided, resting time 20 min, shaped, then proofing in basket 15 min or 1h10.
The more the proofing time in basket, the bigger and the softer.

#bread #food #baking #sourdough #cooking #brot #pizza
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loaf 1

crumb of loaf 1

loaf 2

crumb of loaf 2

T65 flour, 63% hydration, 14g salt and 2g/kg flour.
3h dough proofing 25C, and 2nd proofing in basket, 20min 25C for first loaf, and 8h 5C for the second one.
Not improved compared to pevious ones, but crust and smell are pretty nice.

#bread #food #baking #sourdough #cooking #brot #pizza
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inside view of loaf, crumb

Crumb is very dense and very strong likely due so much overproofing, but bread is pretty good and taste is very nice due to proofing, and anyway fresh bread is welcome at morning.

#bread #food #baking #sourdough #cooking #brot #pizza
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laof after baking

laof after baking

laof after baking

T65 flour, 63% hydration, 14g salt and 3g/kg flour.
Trying to increase proofing time while decreasing yeast, but the dough was very very overproofed.
Loaf was still baked, crust is nice, and bread is ready for tomorrow.

#bread #food #baking #sourdough #cooking #brot #pizza
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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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#bread #food #baking #sourdough #cooking #brot #pizza

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 t° 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 °C in household oven with steam. Smell nice, soft open crumb, and crusty crust.

#bread #food #baking #sourdough #cooking #brot #pizza

Thanks. ~250°C at the beginning (~10 min) then ~230 °C if necessary.

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 °.
Well aerated, smell good and crusty.

#bread #food #baking #sourdough #cooking #brot #pizza