Find all the porn

In Baking 101 [Part 5] - Lievito Madre I told you how I made Lievito Madre. I adjusted my recipe of Tommy's Mixed Wheat And Rye Bread. I bake it with Lievito Madre and Sourdough now. Tommy's Mixed Wheat And Rye Bread - 2 Ingredients (2 loafs): For the poolish: 130 g whole wheat flour 130 g water (room temperature) 0.2 g fresh yeast For the sourdough: 390 g whole rye flour 460 g water (50 °C) 80 g Sourdough starter 8 g sea salt For the main dough: poolish sourdough 180 g Lievito Madre (refreshed the day before, out of the fridge) 100 g whole wheat flour 200 g wheat flour type 550 450 g wheat flour type 1050 330 g water (50-70 °C) 22 g sea salt Preparation: Poolish Stir the pre-dough ingredients to a soft dough together and let rest covered for 12 hours at room temperature. Sourdough Stir all sourdough ingredients together to a viscous dough. Make sure that the sourdough starter does not come into direct contact with hot water. I give the water into the bowl, then the flour and finally the sourdough starter. Cover the sourdough and let it mature for 12-16 hours at room temperature. Main dough Give the sourdough, poolish, Lievito Madre and 400 g of the flour into the bowl and knead it for 1 minute* at the lowest setting. Stir the remaining flour with the warm/hot water in a second bowl. (In order to reach the necessary dough temperature, I need 50 °C warm water in summer and 70 °C warm water in winter. The temperature of the water depends on the temperature of all other ingredients. But I don't want to bore you with the calculation.) Add the flour-water-mix to the dough and kneed it for 5* minutes. Let it rest for 5 minutes* at the lowest setting, add the salt and knead it for further 3 minutes* at the second setting. Cover the dough and let it rest for 1 hour at 28 °C. Cut the dough in half evenly. Shape** the dough into loafs and place in floured proofing baskets with the end facing upwards. Cover and allow to mature for 60 to 90 minutes at 28 °C. Pre-heat the oven to 270 °C. I use "bread stone". It's like a pizza stone but 4 cm thick. Turn the loaf upside down from the basket onto the stone and cut three times across. Bake at 250 °C with steam*** for 5 minutes, then let the steam out of the oven and bake the bread at 210 °C for further 45 minutes. Did you notice that I didn't use yeast in the main dough? My sourdough and my Lievito Madre have enough power so that I can go without the yeast. The polish adds a little more flavor to the bread, but only noticeable on the first day. You can also do without it. If you want to do this, you can simply add the 130 g flour and the 130 g water from the poolish to the main dough. * Time and settings are for my Kenwood Cooking Chef, they may have to be adjusted. ** https://www.thekitchn.com/baking-technique-how-to-shape-66140 *** I have a stainless steel container filled with stainless steel screws at the bottom of the oven. I put 70 ml hot water on the screws with a marinating syringe. This creates a good steam.

It's time to continue the subject of Baking 101 [Part 4] - Sourdough starter Tommy's Mixed Wheat And Rye Bread Ingredients (2 loafs): For the poolish: 130 g whole wheat flour 130 g water (room temperature) 0.2 g fresh yeast For the sourdough: 390 g whole rye flour 460 g water (50 °C) 80 g Sourdough starter 8 g sea salt For the main dough: poolish sourdough 100 g whole wheat flour 200 g wheat flour type 550 450 g wheat flour type 1050 330 g water (50 °C) 20 g sea salt 6 g fresh yeast Preparation: Poolish Stir the pre-dough ingredients to a soft dough together and let rest covered for 12 hours at room temperature. Sourdough Stir all sourdough ingredients together to a viscous dough. Make sure that the sourdough starter does not come into direct contact with hot water. I give the water into the bowl, then the flour and finally the sourdough starter. Cover the sourdough and let it mature for 12-16 hours at room temperature. Main dough Knead all the ingredients for 6 minutes* at the lowest setting and a further 3 minutes* at the second setting until the dough is medium firm (optimum dough temperature approx. 27-28 °C). Cover the dough and let it rest for 1 hour at 28 °C. Cut the dough in half evenly. Shape** the dough into loafs and place in floured proofing baskets with the end facing upwards. Cover and allow to mature for 60 to 90 minutes at 28 °C. Pre-heat the oven to 270 °C. I use "bread stone". It's like a pizza stone but 4 cm thick. Turn the loaf upside down from the basket onto the stone and cut three times across. Bake at 250 °C with steam*** for 5 minutes, then let the steam out of the oven and bake the bread at 210 °C for further 45 minutes. * Time and settings are for my Kenwood Cooking Chef, they may have to be adjusted. ** https://www.thekitchn.com/baking-technique-how-to-shape-66140 *** I have a stainless steel container filled with stainless steel screws at the bottom of the oven. I put 70 ml hot water on the screws with a marinating syringe. This creates a good steam. Baking 101 [Part 1] - Flour

Mother Earth Bread Ingredients: 250 g wheat flour type 550 250 g spelt flour type 630 300 g water (20 °C / 68 °F) 15 g sea salt 200 g Lievito Madre Preparation: Mix flour, water and salt to a homogeneous dough (6 minutes slow, 3 minutes fast). Let it rest for 30 minutes. Add the Livieto Madre and knead until the dough is homogeneous (3 minutes fast). Let it rest for 10 minutes. Shape a round loaf of bread and put it into a well floured proofing basket. To protect the dough from drying out, I put the proofing basket into an inflated plastic bag, which I knotted. I placed it in the cellar at a Temperatur of 14 °C / 57 °F. After 14 hours I let the dough acclimatize at room temperature for 1 hour, while the oven preheated to 270 °C / 518 °F. I baked it for 3 minutes with steam at 250 °C / 482 °F and another 47 minutes at 220 °C / 428 °F.

Italian blood flows through my veins ... ... at least twenty-five percent. That's why I invited the Italian mother of all yeasts to my bakery. Lievito Madre Lievito = yeast Madre = mother Although I am a patient person, I want a quick result this time. It usually takes 25 days to make a Lievito Madre. However, my biological experiment shall only take 5 days. Lievito Madre belongs to the sour dough family. It is milder in taste, less acidic and the yeasts are more dominant. It can be made from wheat flour or spelt flour. I decided to take whole wheat flour. Normally I would use type 550 / 630 flour. Day 1 125 g (whole) wheat flour 50 g water (30 °C / 86 °F) 20 g honey 10 g extra virgin olive oil First I stirred water, olive oil and honey together. Then I added 100 g flour and mixed everything with a wooden spoon. On the beech wood plate I kneaded the dough further and gradually added the rest of the flour. I kneaded the dough until it had an even, firm consistency. I formed a ball and rubbed it with some olive oil. I put the dough ball into a tall canning jar and put the lid on loosely. I placed the jar in my proofer at 29 °C / 84.2 °F. It remains there for 24 hours. Day 2 - 1 There was not much progress visible except that a light skin had evolved. I opened the Lievito Madre "ball" As you can see from the inner structure, something has happened in the last 24 hours. I took 100 g from the middle, added 100 g whole wheat flour and 50 g water and kneaded everything until I had an homogeneous dough. Then I formed a dough ball again and put it back into the jar and into the proofer. Summary Day 2 - 1: 100 g Lievito Madre (starter) 100 g (whole) wheat flour 50 g water (30 °C / 86 °F) Day 2 - 2 I did the same as in the morning after 10 hours. Actually I wanted to do it after 12 hours, but I had to adapt the process to my time frame. 100 g Lievito Madre (starter) 100 g (whole) wheat flour 50 g water (30 °C / 86 °F) Day 3 My Lievito Madre was more active last night. I repeated the steps again. 100 g Lievito Madre (starter) 100 g (whole) wheat flour 50 g water (30 °C / 86 °F) It will rest for 24 hours. Day 4 - 1 100 g Lievito Madre (starter) 100 g (whole) wheat flour 50 g water (30 °C / 86 °F) It will rest for 12 hours. Day 4 - 2 100 g Lievito Madre (starter) 100 g (whole) wheat flour 50 g water (30 °C / 86 °F) It will rest for 12 hours. Day 5 100 g Lievito Madre (starter) 100 g (whole) wheat flour 50 g water (30 °C / 86 °F) It will rest for 24 hours. The following day I added 100 g (whole) wheat flour and 50 g water to the 250 g Lievito Madre. Kneaded it all to a homogeneous dough and kept it warm again. That's what it looked like six hours later. The work steps were always the same. Knead the three ingredients until the dough is homogeneous and firm. Form this into a ball and pour into the glass. From day 3 I have renounced the olive oil. Now the Livieto Madre should be ready for baking. It is now stored in the fridge. After about 7 to 10 days it should be refreshed. I "grew" my Lievito Madre in March this year. Since then I bake regularly with it and hardly use any additional yeast.

How to make sourdough starter from scratch What Is a Sourdough Starter? A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You don't need any fancy ingredients to "capture" the wild yeast or get it going - it's already there in the flour. After a day or two, bubbles will start to form in the starter, indicating that the wild yeast is starting to become active and multiply. To keep the yeast happy, we feed the starter with fresh flour and water over the next several days, until the starter is bubbly and billowy. Once it reaches that frothy, billowy stage, the starter is ready to be used. I prefer wholemeal flour for my sourdough starter. The type of grain you use depends only on the type of bread you want to bake. The most common is rye sourdough. It's possible to use spelt or wheat. Let's begin I made my sourdough starter years ago. I made it from whole grain rye flour at a temperature of about 26-28 °C. Day 1 For the starter, combine 200 g of the flour with 200 ml of lukewarm water in a non-metallic container - a glass jar is perfect. Leave it covered with a kitchen towel, and store somewhere warm overnight. Day 2 The following day, "feed it" by discarding half and adding a further 100 g of flour and 100 ml of lukewarm water. Day 3 - 7 Repeat this feeding process each day until you see bubbles throughout the mixture (this is where a glass jar comes in handy). It will take a few days, possibly more, for the mixture to pick up the natural wild yeasts and really start living. Don't lose hope - it will happen! Your sourdough starter should smell a little like wine. A light vinegar note is also fine. I put my sourdough starter in the fridge, with the glass lid loosely lying on top. It must be refreshed weekly. (Edit: 2019-07-16: The following part was rewritten for a better understanding): How to refresh the sourdough starter? As I wrote above, the sourdough must be refreshed at least once a week. There are different methods. I would like to introduce my simple method. I bake sourdough bread once or twice a week. For my recipe I need 80 g sourdough starter from which I make the sourdough for baking. In addition, I need some of the sourdough starter for refreshing. You always take some of the sourdough starter to make the fresh sourdough starter. For this you calculate between 20 and 35 percent on the basis of the flour quantity of the new sourdough starter. I've had good experiences with 33 percent. Since I always have to assume a loss and want to have enough reserve to produce more fresh sourdough starters if I have to bake twice as much, I would like to have 140 g sourdough starter for the next baking day. This is the basis for my example. Ingredients: 60 g wholemeal rye flour 60 g water (50 °C) 20 g sourdough starter (from the last baking day, right out of the fridge) Preparation: 1. Pour the water into a clean jar, add the flour and stir well. 2. Add the sourdough starter and stir well. 3. Let the jar rest for 12-16 hours at room temperature with the lid on loosely. 4. Put the jar with the refreshed sourdough starter in the refrigerator for safekeeping. Regardless if you bake or not, the above steps must be performed once a week to keep the sourdough starter alive. You should adjust the quantity to your needs. When you have your rye sourdough starter, you can also turn it into spelt or wheat sourdough starter. You just need to refresh it a few times with flour of the desired grain type. Wheat Sourdough Bread

It's getting wild now. When I started my first blog (which was moved by @JoelR to the Secret Chamber of Wisdom), I already talked briefly about yeast. I'm sure all of you have heard of yeast. I suppose, however, that many of you don't know where yeast actually comes from. Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus kingdom. It is assumed that the first yeast originated hundreds of millions of years ago. Yeast is used in baking as a leavening agent, where it converts the food/fermentable sugars (carbohydrates) present in dough into the gas carbon dioxide. It is hypothesized that the first yeasts were extracted from the surface of grapes for further use. If you go to a grocery store, you'll find industrially cultured yeast. It is normal for me to be able to buy fresh yeast at any grocery store in addition to active-dry yeast. In my nearby supermarket I even have a choice of 3, sometimes 4, types of fresh yeast. I was told that buying fresh yeast is a challenge in the United States, Canada and some other countries. (Please note: I never use active-dry yeast or instant yeast in my recipes.) Before we had active-dry yeast or instant yeast, we had wild yeast. Actually, we still have wild yeast. It lives everywhere - in the air, in a bag of flour, on the surface of grapes. Domesticated commercial yeast replaced wild yeast for most baking because it's easier for companies to mass produce, it's easier for bakers to store and use, and it proofs our breads and pastries in a fraction of the time. By contrast, wild yeast can be fussy and finicky. It needs a medium, a sourdough starter, in order to be useful to bakers. This medium has to be constantly maintained and monitored. Wild yeast also likes cooler temperatures, acidic environments, and works much more slowly to proof breads. So why bother? Because wild yeast is amazing stuff! The flavor and texture we can get from breads and other baked goods made with wild yeast are no contest to breads made with commercial yeast - the flavors are more complex and interesting, the texture is sturdier and more enjoyable to chew. Why am I telling all this? Since wild yeast occurs everywhere, we can take advantage of it. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Lievieto Madre or Yeastwater are further ways in which we can use wild yeasts for baking. On the right hand side you can see my jar with the yeast water and below it the bread baked with it. (Edit: tag added)

It is advantageous to be well equipped ... ... but often less important when baking. What you absolutely need for baking is, of course, besides the ingredients, an oven. If you want to bake one of my bread recipes, you should have at least the following tools (I assume you have a few bowls.) Precise kitchen scale (0,1 g to 2 kg) Digital kitchen probe thermometer It's good to have the following tools in addition. "bread stone" Proofing (fermenting) baskets If your oven cannot generate steam itself, you can do this with the following tools. Stainless steel container filled with stainless steel screws or volcanic rocks Marinating syringe Everything is preheated to 270 - 300 °C / 518 - 572 °F. When I put my bread in the oven, I put boiling water on the screws (volcanic rocks). The water evaporates in no time and I have the desired steam. I use a big marinating syringe so I don't burn my fingers. This also has the advantage that I can almost close the oven. When I open the oven door after 5 to 10 minutes, the steam escapes. The video demonstrates the method. Since I bake regularly, I have bought a good food processor and a proofer. "Kenny" Brod & Taylor (Folding Proofer & Slow Cooker)

Flour Types Those who followed my old blog already know that there are different kinds of flour. These are not only limited to the types of grain, but also to the so-called extraction rate. The extraction rate describes the percentage of the whole grain contained in the flour (weight percentage). At the same time, it is a measure of how well the separation of shell and flour body has been achieved in the grinding process. The higher the extraction rate, the higher the flour type, and the more proportion of the surface layers of the grain is contained. When specifying the degree of grinding, it is always necessary to think from the outside to the inside of the grain. For example, a degree of grinding of 90% means that almost all grain components have been processed. A flour with a low degree of milling of 20% (e.g. type 405 wheat flour) no longer contains any outer layers but only the flour body. The higher the degree of milling (from flour type 1050), the lower the proportion of flour body and thus the starch content. German flour types with the equivalents for the US and UK In general, I sift the flour at least once before use, unless I have ground it fresh before. Sieving makes the flour looser and can absorb a little more liquid. Try it and you'll get better results.