I am utterly proud of today's bread! It's a 1/3 Einkorn, 2/3 Ruchmehl sourdough bread with breadspices.

Both flours are wheat, whereas Einkorn is an old variety, and Ruchmehl is white flour where parts of the outer grain-shell are left with the flour. Breadspice is a mix of caraway seeds, anise seeds, fennel seeds, and coriander seeds ground to your liking.

I documented today's baking-session under https://jache.re/notes/Baking.html

#baking #breadodon

It's Friday, which means it's time for a loaf of homemade bread! After taking a class throughout 2022, I've finally gotten quite good at Rustic French boules (French for "ball"), so my goal this year is to make a loaf once a week and forever give up horrible processed store-bought bread. To remind you, I use white-berry whole wheat "artisan flour" that's more delicate but more expensive than commercial flour.

#breadodon #bread #breadmaking #rustic #french #boule #whiteBerry #artisan

#breadodon #sundaybaking loaf, fresh from the oven. Still crackling as it cools

So @okr motivated me to re-awaken my sourdough mother and bake some bread. okr shared this recipe with me https://www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/ which also includes how to make a sourdough starter.

I usually didn’t knead my dough that long, but it lead to a nice consistency and the gluten developed greatly. So I’m going to keep that :) thanks okr 🙏🏻

#bakeodon #breadodon #breadpunk

Been making my own bread for two & a half years, since first Covid lockdown. But first time at baguettes and focaccia - & thanks to Richard Bertinet's videos and his 'slap 'n fold' technique, am dead pleased with the results.
#breadmaking #breadbaking #breadodon

Another hobby I enjoy aside from cats and general moaning is making fresh bread. Its seldom super pretty but almost always yummy. #bread #breadodon #homemade

Doing my part to ensure there’s adequate #sourdough content on #Mastodon. Here’s a starter I began in January 2029 (prescient!) and named after my World History of Food class. Making two loaves today 1) 85% white:wheat 2) 50% rye:white. #breadodon #foodHistory