Sauerteigbrot aus Weizen- und Dinkelmehlen

#Neues #Sauerteigbrotrezept mit zwei verschiedenen Sorten Weizenmehl ( #T80 und #T110) und zwei Sorten Dinkelmehl ( #Urdinkel630 und #Dinkel812), Teig über zwei Tage gegangen. Nennt sich #Artisian. Gebacken mit #Lavasteinen. #Brotbackliebe

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#Aspermont #Trimble #Data #Construction #TSC710 #TSC510 #T110 #TrimbleConnect #TrimbleWorksManager

More sourdough loaves ….

#Sourdough loaves (#Rye flour + #T110)
T110 flour has a lower Glycemic Index than #T80 flour
Baked on a pizza stone
Cold #proofing = 8 hours ( in the fridge)

More sourdough loaves ….

#Sourdough loaves (#Rye flour + #T110)
T110 flour has a lower Glycemic Index than #T80 flour
Baked on a pizza stone
Cold #proofing = 8 hours ( in the fridge)

#Sourdough loaves (#Rye flour + #T110)
T110 flour has a lower GLycemic Index than #T80 flour
Baked in a %Dutchoven
Cold #proofing = 8 hours ( in the fridge)