It's been a rainy, chilly day, so perfect for more (freezer) baking. Wholemeal sunflower seed rolls, today.

Ingredients:
265g water
12g fresh yeast
200g strong white bread flour
200g wholemeal bread flour
8g salt
50g sunflower seeds plus extra for topping (around 25-30g)
30g honey
10g olive oil

Very fine-tasting bread indeed.

#BakeWithJack
#Wholemeal
#SunflowerSeeds
#Bread
#BreadRolls
#HomeBaking

Today I followed the same long #fermentation recipe as last time. Unfortunately, my new bake isn't as asexy as the last loaf, which rose much higher. I did only a few things differently:

- I left out raisins; it's already tasty enough w/o them
- I forgot to prepare the scalded flour in the first evening. Thus I had to prepare it 30min before mixing the main dough. I don't think this made much of a difference, though
- I spent less time preparing the main dough. Last time I kneaded a bit during a Zoom meeting, before I put the dough into the fridge
- Last time, I probably incorporated more water while kneading. Today's dough felt a bit drier
- I accidentally used more sourdough starter AND more salt. It didn't really change much baking-wise, but today's bread has a stronger taste (which I liked!). Perhaps the additional salt compensated the additional sourdough starter in terms of the fermentation speed.

Overall, today's bread turned out quite delicious again! Regardless of that, maybe I will try out a different recipe next time. I still have my very own #FediBread #challenge (i.e. bake a tasty bread according to the results of the poll https://todon.eu/@maxi/109174058226947475)

#bread #veganBaking #sourdough #spelt #Dinkel #Vollkorn #wholeMeal @teamsauerteig

Pairing wholemeal spelt sourdough bread with feta cheese and leatherwood honey.

#sourdough #sourdougbread #spelt #wholemeal #dinkel #vollkorn #germanbread #sauerteig #hongkong

A friend had given me some flour; he said it was 00 flour but it looked more like wholemeal flour. So, I went for a 320gr water to 500gr flour ratio, because that should work for both types of flour.
I also went for the no-knead option, just mixing it and giving it 3x30 minutes of resting, after which I shaped the breads and let them rest for 42 minutes.
I preheated the oven to 250C/482F & baked them for 20 minutes at 230C/446F.
It tastes grand.

#HomeBakedbread
#Wholemeal
#Baguettes

Here the crumb: ~60% wholemeal wheat, 8% millet(fresh milled), rye(starter)-roux, SFB.
Leavened by Lievito Madre in an adapted salt-sour-process. 16+ hrs cold proofing. No additional yeast-pure sourdough bread.

#sourdough #sauerteig #lievitomadre #wholemeal #food #bread #germanbread #homebaker