├── .aspell.en.prepl
├── .aspell.en.pws
├── .gitignore
├── LICENSE
├── README.md
├── aspell-check-all.sh
├── basics
├── common-problems-faq.md
└── tools.md
├── experiments
├── TEMPLATE.md
├── different-hydration-levels.md
├── einkorn-vs-emmer.md
├── parchment-paper-vs-oiled-loaf-pan.md
├── proofing-sourdough-3-hours-room-temperature-vs-10-hours-fridge.md
└── scoring-vertically-vs-angle.md
├── images
├── a-nice-and-yummy-sourdough.jpg
├── add-water-and-flour.jpg
├── angle-cut.jpg
├── banneton.jpg
├── basic-bread-bulk-fermentation.jpeg
├── basic-bread-crumbshot.jpeg
├── basic-bread-shaped-bread.jpeg
├── bench-scraper.jpg
├── bread-spices-map.jpeg
├── burger-buns-1.jpg
├── burger-buns-2.jpg
├── burger-buns-3.jpg
├── burger-buns-4.jpg
├── burger-buns-5.jpg
├── burger-buns-6.jpg
├── dutch-oven.jpg
├── experiment-different-hydration-levels-yeast.jpg
├── experiment-oil-parchment-loaf-pan-after.jpg
├── experiment-oil-parchment-loaf-pan-before.jpg
├── experiment-oil-parchment-loaf-pan-result.jpg
├── experiment-proofing-sourdough-room-temperature-vs-fridge-1.jpg
├── experiment-proofing-sourdough-room-temperature-vs-fridge-2.jpg
├── experiment-proofing-sourdough-room-temperature-vs-fridge-3.jpg
├── experiment-proofing-sourdough-room-temperature-vs-fridge-4.jpg
├── experiment-proofing-sourdough-room-temperature-vs-fridge-5.jpg
├── experiment-vertical-vs-angle-scoring.jpg
├── final-basic-bread.jpg
├── first-sourdough-crumb.jpg
├── first-sourdough.jpg
├── franconian_bread.jpg
├── full-grain-flour.jpg
├── full-grain-rye-vs-100-rye.jpg
├── goat-cheese.jpg
├── golden-standard-german-bread-int.jpg
├── grow.jpg
├── last-sourdough-recipe-1.jpg
├── last-sourdough-recipe-2.jpg
├── last-sourdough-recipe-full-process.jpg
├── last-sourdough-recipe-proofing-process-fridge.jpg
├── last-sourdough-recipe-proofing-process-room-temperature.jpg
├── last-sourdough-recipe-starter-process.jpg
├── loaf_sourdough_complete.jpg
├── loaf_sourdough_covered.jpg
├── loaf_sourdough_risen.jpg
├── logo
│ ├── icon_black_transparent.png
│ ├── icon_blue_transparent.png
│ ├── icon_white_transparent.png
│ ├── logotype_a.png
│ ├── logotype_a_black_transparent.png
│ ├── logotype_a_white_transparent.png
│ ├── logotype_b.png
│ ├── logotype_b_black_transparent.png
│ └── logotype_b_white_transparent.png
├── mischbrot-1.jpg
├── mischbrot-2.jpg
├── mischbrot-3.jpg
├── mischbrot-4.jpg
├── mischbrot-5.jpg
├── noodle_chopped.jpg
├── noodle_chopping.jpg
├── noodle_doughball.jpg
├── noodle_final.jpg
├── noodle_rolled.jpg
├── pizza-stone.jpg
├── portuguese-broa-corn-bread-1.jpg
├── portuguese-broa-corn-bread-2.jpg
├── portuguese-broa-corn-bread-3.jpg
├── portuguese-broa-corn-bread-4.jpg
├── pounded_spices.jpg
├── previously-bottom.jpg
├── rubber-spatula.jpg
├── scoring-angles.jpg
├── sourdough-8-days.jpg
├── spices.jpg
├── standard-bread-crumb.jpg
├── two-ryes.jpg
├── wheat-rye-bread-inside.jpg
└── yummy-ryes.jpg
└── recipes
├── savory
├── basic-bread.md
└── burger-buns.md
├── sourdough
├── basic-sour-dough.md
├── franconian-bread.md
├── make-sourdough-starter.md
├── mischbrot-aka-graubrot.md
├── portuguese-broa-corn-bread.md
├── sourdough-pasta.md
├── sourdough-pizza.md
└── sourdough-sandwich.md
└── sweet
├── banana-bread.md
├── cocoa-bread.md
├── date-walnut-bread.md
└── full-milk-chocolate-bread.md
/.aspell.en.prepl:
--------------------------------------------------------------------------------
1 | personal_repl-1.1 en 0
2 | repo repository
3 | sourdoughsourdough sourdough
4 |
--------------------------------------------------------------------------------
/.aspell.en.pws:
--------------------------------------------------------------------------------
1 | personal_ws-1.1 en 16
2 | portuguese
3 | ryish
4 | tldr
5 | KitchenAid
6 | md
7 | broa
8 | bavarian
9 | spelt
10 | acrylamides
11 | faq
12 | TODO
13 | Autolyse
14 | german
15 | doughs
16 | banneton
17 | autolysing
18 |
--------------------------------------------------------------------------------
/.gitignore:
--------------------------------------------------------------------------------
1 | *.bak
2 | .vscode
3 |
--------------------------------------------------------------------------------
/LICENSE:
--------------------------------------------------------------------------------
1 | MIT License
2 |
3 | Copyright (c) 2018 Hendrik Kleinwaechter
4 |
5 | Permission is hereby granted, free of charge, to any person obtaining a copy
6 | of this software and associated documentation files (the "Software"), to deal
7 | in the Software without restriction, including without limitation the rights
8 | to use, copy, modify, merge, publish, distribute, sublicense, and/or sell
9 | copies of the Software, and to permit persons to whom the Software is
10 | furnished to do so, subject to the following conditions:
11 |
12 | The above copyright notice and this permission notice shall be included in all
13 | copies or substantial portions of the Software.
14 |
15 | THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
16 | IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
17 | FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE
18 | AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER
19 | LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM,
20 | OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE
21 | SOFTWARE.
22 |
--------------------------------------------------------------------------------
/README.md:
--------------------------------------------------------------------------------
1 | 
2 | # Cracking The Bread Code
3 |
4 | DEPRECATED. Please see [the sourdough framework](https://github.com/hendricius/the-sourdough-framework) for
5 | a complete rewrite.
6 |
7 | Learn how to master the art of baking the programmer way.
8 | If you love programming, you will also enjoy breaking some bread.
9 | A/B test, iterate and ultimately become a self-taught baker.
10 | This repository is dedicated to becoming your bread manifesto with
11 | useful tricks and hacks. Furthermore, the goal is to illustrate
12 | how easy making bread is and that you can get started
13 | today without expensive tools.
14 |
15 | This repository is still work in progress and will be updated continuously.
16 | Feel free open up issues when facing problems. Pull-requests with custom
17 | recipes are welcome too! Happy baking.
18 |
19 | [](/images/last-sourdough-recipe-1.jpg)
20 |
21 | ## Yeast based bread
22 |
23 | Yeast is the easiest way to get started baking bread. You can use either dry yeast or fresh yeast.
24 | Yeast ferments your dough by converting parts of the dough into gas. This gas inflates your dough.
25 |
26 | * [Basic bread](recipes/savory/basic-bread.md)
27 | * [Banana bread](recipes/sweet/banana-bread.md)
28 | * [Burger buns](recipes/savory/burger-buns.md)
29 |
30 | ## Sourdough based bread
31 |
32 | Sourdough bread is an all natural bread without any added yeast.
33 | The dough gives the bread an amazing, you guessed it, sour taste.
34 | Any yeast bread can also be made with sourdough instead of yeast.
35 |
36 | All of those recipes assume that you have made your own sourdough starter. The
37 | process takes approximately 7 days to complete:
38 |
39 | * [Make your own sourdough starter](recipes/sourdough/make-sourdough-starter.md)
40 |
41 | Once you have your sourdough starter you can proceed with the next recipes.
42 |
43 | * [Basic sourdough bread](recipes/sourdough/basic-sour-dough.md)
44 | * [Portuguese inspired Broa corn bread](recipes/sourdough/portuguese-broa-corn-bread.md)
45 | * [Mischbrot aka. Graubrot](recipes/sourdough/mischbrot-aka-graubrot.md)
46 | * [Franconian bread](recipes/sourdough/franconian-bread.md)
47 | * [Sourdough Pizza](recipes/sourdough/sourdough-pizza.md)
48 | * [Sourdough Pasta](recipes/sourdough/sourdough-pasta.md)
49 | * [Sourdough Sandwich Loaf](recipes/sourdough/sourdough-sandwich.md)
50 |
51 | ## Common Problems / FAQ
52 |
53 | [See the guide Common problems / FAQ](basics/common-problems-faq.md) for strategies to deal with frequent pitfalls that arise when baking.
54 |
55 | ## Experiments
56 |
57 | This section contains experiments where N breads are baked with only one
58 | parameter change each. This helps to visualize what impact a change of a single
59 | parameter has on the final product. Feel free to submit your own experiments as a PR.
60 | The more experiments there the merrier.
61 |
62 | * [Different hydration levels on yeast bread](experiments/different-hydration-levels.md)
63 | * [Proofing Sourdough at room temperature for 3 hours vs. 10 hours fridge](experiments/proofing-sourdough-3-hours-room-temperature-vs-10-hours-fridge.md)
64 | * [Oiled loaf pan vs. parchment papered loaf pan](experiments/parchment-paper-vs-oiled-loaf-pan.md)
65 |
66 | Ideas for custom experiments? Please make a PR and share them.
67 |
68 | ## Tools
69 |
70 | * [Which tools should you buy for baking?](basics/tools.md) Busting some of the tooling myths here. TLDR - you don't need any tools except a bowl and heat source.
71 |
72 | ## Motivation
73 |
74 | Have you ever relished the taste of a fresh and warm bread with a crispy crust?
75 | Do you know the sound of the crispy crust when you take a bite?
76 | Have you ever experienced the delicious and homey scent of a bread coming right out of the oven?
77 |
78 | When baking bread, you experience a whole variety of emotions and sensations.
79 | Furthermore, you step into a world where simplicity can become very complex.
80 | However, reaching perfection is amazing! The feeling of having crafted
81 | a perfect combination of all natural ingredients is unique and so special.
82 | I say “a perfect combination”, not “_the_ perfect combination” because
83 | that is the secret. There is no such thing as the perfect bread.
84 | There are so many different possibilities, combinations,
85 | ingredients, parameters — every bread is unique!
86 |
87 | Being a programmer myself, I lacked scientific resources on the internet.
88 | In my daytime job, we use A/B testing for almost everything.
89 | Why not apply the same proven methodologies to baking?
90 |
91 | All the recipes I provide have been A/B tested by myself with different variations.
92 | I encourage you to do the same. Try to recreate the same bread with only one
93 | parameter changing at the time. That way you can iterate to find your personal
94 | preferred bread combination. Make notes and log all the different types
95 | bread you made. Slowly, bread by bread you will become better.
96 |
97 | You will fail, in fact, you will fail often.
98 | With every fail, ask yourself what you could have done better.
99 | That's how I have learned and still learn with every bread I bake.
100 | That's what I call `The Bread Code`. I hope this repository motivates people
101 | around the world to try and become better bakers.
102 |
103 | ## Links
104 |
105 | * [YouTube Account](https://www.youtube.com/c/TheBreadCode)
106 | * [Reddit](https://www.reddit.com/user/the_bread_code)
107 | * [Instagram](https://instagram.com/the_bread_code)
108 |
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/aspell-check-all.sh:
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1 | #!/bin/bash
2 |
3 | for f in **/*.md; do
4 | aspell --home-dir=. check $f
5 | done
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/basics/common-problems-faq.md:
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1 | # Common Problems (FAQ)
2 |
3 | This is a list of frequent questions/problems together with possible
4 | solutions how to react. Since every dough and every oven is different
5 | there is no perfect recipe.
6 |
7 | You will need to experiment and learn. You will face a couple of pitfalls
8 | and then double check with this list.
9 |
10 | Make sure that you always only change 1 parameter at the same time.
11 | That way you can iterate and learn how each parameter influences the final product.
12 |
13 | #### What is the best temperature to bake the bread?
14 |
15 | A temperature of around 230 degrees Celsius is a good strategy to have
16 | a nice crust and at the same time fluffy bread.
17 |
18 | If the temperature is too high it could happen that your
19 | crust will be too big. At the same time the interior
20 | might not be baked yet. If the temperature is too low
21 | your crust won't be as nice and crispy.
22 |
23 | #### My bread does not rise properly in the oven
24 |
25 | This is a common problem and can have many issues. A few
26 | slight errors during the initial bake could have caused this. Let's investigate:
27 |
28 | If you used yeast, it could happen that your yeast was simply dead.
29 | This happens to me on around every 20th bake.
30 | I need 5 grams of yeast for the bake.
31 | The pack of dry yeast contains 7 grams.
32 | What I do is take the 2 grams that I do
33 | not need and place them in a bowl with warm sugary water.
34 | After 2 hours the water should have become a little
35 | bit bubbly. If not - then likely your yeast is dead.
36 |
37 | Another option could be that your shaping before baking is not done right.
38 | You want the bread to rise upwards in the oven, not to the left or right.
39 | To achieve that your shaping has to be done properly.
40 | You want to create tension on the surface of the dough. The moment you
41 | add a small crack to the surface the dough will naturally rise upwards
42 | not to the left or to the right.
43 | [This is a good video tutorial on shaping your dough.](https://youtu.be/5--bR1mPiZE).
44 | The dough shaped in that video has 70% hydration.
45 | The more hydration you add the more difficult this becomes. With more hydration
46 | I find it very hard to ensure the bread does not turn out flat in the oven.
47 | Practice the shaping, this is the hardest part about baking.
48 | It will take a while to learn this.
49 |
50 | **Did you score your bread when placing it in the oven?**
51 | Scoring creates a weak spot in the surface.
52 | That way your dough can rise upwards in the oven.
53 | The way you score your bread is also important.
54 | Score the top of the bread with cuts at an angle.
55 | Imagine two plates on top of each other.
56 | If you cut them vertically they might block each other.
57 | But when scoring at an angle they are not blocked and can rise more.
58 |
59 | **How humid is your oven when baking the bread?** If you have no humidity your
60 | crust can form too fast. That way the bread is not able to rise properly.
61 | You can either use a dutch oven, or a bowl with hot water.
62 | Boil the water before placing it in the oven for maximum steaminess.
63 | Remove the water at 50% of the bake to have a nice crust regardless.
64 |
65 | **How do you place the bread in the oven?** At this stage you want
66 | to make sure that your dough does not lose any air at all when
67 | moving the dough to the oven. When using a dutch oven place the
68 | banneton/bowl on the lid of the dutch oven. Turn everything upside down.
69 | The dough should drop nicely from the banneton. When just using a
70 | baking tray do the same. Place the tray on top of your banneton
71 | and turn everything upside down again.
72 |
73 | **Make sure the bread does not stick to the bowl/banneton when baking.**
74 | If the bread sticks to it you will create weak spots in places of you
75 | dough where you do not want them. Instead of the dough rising upwards,
76 | it will rise towards the weak spots that you created. If the weak spots
77 | are on the side, it will just increase in size horizontally instead of vertically.
78 |
79 | #### The interior of my yeast bread is somewhat hard and not fluffy
80 |
81 | Did you add all the ingredients described in the recipe? This can
82 | happen if you forget the sourdough or the yeast. If you are sure
83 | you added all the ingredients it could be that the yeast or sourdough
84 | was dead and thus did not create the additional gas that you
85 | need to make the bread fluffy. This can also happen if you baked the
86 | bread at a too high temperature. If the dough was somewhat flat in
87 | the oven the surface gets in contact with
88 | much more heat.
89 |
90 | #### My sourdough bread dough does not increase in size after a few hour
91 |
92 | Did you feed parts of your mother dough before mixing all the
93 | ingredients? This is usually the case when the sourdough
94 | does not have enough nutrition available. A good suggested
95 | ratio of sourdough and flour is around 40%. Feed your mother
96 | dough in the evening before baking. In the morning it will be
97 | ready for mixing it with the other flour. With sourdough you
98 | should be able to see a good increase in size after around 3 hours.
99 | Double check that the temperature is right where you store the dough.
100 | It should be not too warm and not too cold.
101 |
102 | #### The crust is too thick on my bread
103 |
104 | Did you steam the oven while baking for the first half?
105 | We want to create a dough sauna initially. That way the crust
106 | does not develop. Remove the tray of water after the first
107 | half of baking. Make sure the water tray is
108 | cooking inside of the oven. Try heating the water in a water
109 | cooker before placing it in the tray. Experiment
110 | what happens with the crust if you steam the oven the full time.
111 | Then you should have the smallest crust possible.
112 |
113 | Double check that your temperature is correct. It could be that
114 | your oven just has more power than others. This happens
115 | as the temperatures are never 100% the same between ovens.
116 | Reduce the temperature if the steaming strategy did not work.
117 |
118 | #### My crust is too little on my bread
119 |
120 | Make sure you remove the steam source after half the bake.
121 | You can also remove it earlier to have a nicer crust developed.
122 | If you use a dutch oven make sure to remove the lid after half
123 | the baking time.
124 |
125 | #### When shaping the dough the dough always sticks to my hands
126 |
127 | Dip your hands in cold wet water. Then try working the dough.
128 | Repeat this the moment the dough starts sticking again.
129 | If it started to stick once it will only get worse.
130 | Clean your hands and start again from the start.
131 |
132 | #### When shaping the dough the dough sticks on the surface
133 |
134 | Make sure you lightly flour the surface on which you will
135 | shape the dough. If it is too sticky, add more flour. It's better
136 | to have a little bit too much flour than a huge frustration.
137 | If your technique worked try reducing the flour on the surface
138 | for subsequent bakes.
139 |
140 | #### Guests are arriving in 2 hours and I want to offer bread
141 |
142 | What makes the bread fluffy is the activity of the yeast releasing carbon dioxide.
143 | You can speed up the whole process by giving the yeast food they like.
144 | Simply add 5% sugar to your dough.
145 | The yeast will become active like a critical nuclear reactor.
146 | Normally the gluten network forms automatically over time.
147 | Since you have no time you have to heavily knead the dough.
148 | I would knead 15 minutes by hand or 10 minutes by machine, if you have one.
149 | Turn on the oven already. Shape the dough and place it inside of a bowl for 30 minutes.
150 | After 30 minutes place the dough inside the oven and bake as usual.
151 |
152 | #### My bread looks like a pancake in the oven
153 |
154 | Probably you did not shape your dough properly. See the tips
155 | in this FAQ on making the dough rise more in the oven.
156 |
157 | #### I forgot to measure the times when is my bread ready?
158 |
159 | The moment the crust is turning nice and brown.
160 | If you cut the bread which you should have done then some edges
161 | of the crust can be a little black.
162 | There is still debate going on whether acrylamides are dangerous
163 | for humans or not. `TODO` - add some sources.
164 |
165 | Another test to conduct is that your bread should sound hollow from the inside
166 | when knocking on the bread. When it is hollow it means the dough created
167 | bubbles and the sound can freely pass through the inside.
168 |
169 | You can also use a thermometer and measure the temperature
170 | inside of the bread. Make sure you stick the thermometer right
171 | in the center of the dough at the thickest part. That's the part
172 | which takes the longest to fully bake.
173 | It's ready to be removed from the oven at 95 degrees Celsius.
174 |
175 | #### What is a good ratio of salt in the bread?
176 |
177 | 1-3% salt on the total amount of flour will create flavor and not taste
178 | too salty. Salt is very important to create flavor, it acts as natural
179 | flavor enhancer. I usually go with 2% salt. If you make sourdough calculate
180 | the percentage based on the total dough you will bake.
181 | Let's say you have 400 grams of dough and 160 grams of sourdough,
182 | calculate 2% of 560 grams. In total that is 11.20 grams of salt that you should add.
183 |
184 | #### How important is kneading?
185 |
186 | If you have time, you do not have to knead your dough.
187 | The only goal of the kneading is to homogenize your ingredients
188 | and allow gluten to develop. This will naturally happen over time
189 | without kneading. If you want to bake fast because you have a time
190 | restriction, kneading is the way to go.
191 |
192 | #### How long should I wait before the actual bake?
193 |
194 | At least an hour. If you have sourdough which is not as reactive
195 | as yeasty dough you might have to wait a little longer after shaping.
196 | While resting the dough should increase by another 20-30% in size.
197 | To test whether the dough is ready for the bake, press your finger
198 | into the dough slightly. Remove your finger. The dough should rise on
199 | the spot you created. If the dough collapses you waited too long.
200 |
201 | #### Why are there expensive bread baking machines if this guide suggests to do all manually?
202 |
203 | Generally kitchen tools are usually only good if they do one function at the time.
204 | Dough kneading machines for instance are excellent.
205 | Machines that can knead, steam, shape and ultimately bake likely can not
206 | do any of the steps very well. `TODO` a 1:1 comparison with the same
207 | flour and hydration would be excellent.
208 |
209 | #### My bread does not have any nice air bubbles inside. How can I achieve that?
210 |
211 | The higher hydration the more bubbles your dough has.
212 | You should bake with at least 70% hydration.
213 | Make sure that you develop the gluten nicely.
214 | That way none of the gas the yeast produces can escape.
215 | You might want to knead your dough a little more initially as
216 | this creates a stronger gluten network as well.
217 | Do more stretch and folds until the final shaping.
218 | If I have time I do this on an hourly basis on baking day.
219 |
220 | #### What is the ideal hydration for the bake?
221 |
222 | The higher the hydration the fluffier your bread becomes.
223 | This comes at a cost of making it more difficult to work the dough.
224 | The dough will stick more to your hands. At the same time the bread might
225 | look a little flat in the oven. 70% is a good hydration to aim for when baking.
226 | It is a good combination for maximum fluffiness and easy to work dough.
227 | Definitely adjust this parameter on future bakes to see which bread
228 | you like the most.
229 |
230 | #### What should I use to cover my dough while it rests?
231 |
232 | It can be plastic wrap, a towel, aluminum foil or anything else that prevents
233 | your dough from drying out. Make sure that still some air circulation can happen.
234 | You still want oxygen to enter your bowl while allowing excessive carbon dioxide to
235 | evaporate.
236 |
237 | #### How should I score my bread?
238 |
239 | You want to create a weak spot the center of the surface. That way the
240 | dough will rise upwards in the oven. A large X creates a nice pattern
241 | and creates the weak spot right in the center. If you score the bread too
242 | far on the sides then your dough will spread like a pan cake.
243 | Make sure you do the cuts at an angle, not vertical.
244 |
245 | 
246 |
247 | The left bread was scored at an angle. The right one vertically.
248 |
249 | #### How do I re-heat my bread?
250 |
251 | The bread tastes the best after the initial bake. Sometimes however you might
252 | want to bake and enjoy the bread later. Usually what happens is that the crust
253 | becomes too crispy when re-heating in the oven. This happens because the bread
254 | becomes too dry, thus the crust becomes bigger and bigger with every minute.
255 | You might end up with a yummy stone.
256 |
257 | Place a large tray in the oven with boiling water. Heat the bread at a lower
258 | temperature of 150 degrees. The steam prevents the crust from becoming too
259 | thick. It's almost as good as after the first bake.
260 |
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/basics/tools.md:
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1 | # Tools
2 |
3 | The goal of this small guide is to clarify what kind of tools you need for baking your bread.
4 |
5 | I want to start by saying that 10,000 years ago there were no tools available for baking bread.
6 | Be very careful when people tell you to buy specific tools.
7 | However with 10,000 years of technological advances there are a few gadgets that make it easier for you to bake bread.
8 | If you have no tools, don't worry, you can get started anyways.
9 |
10 | ## Bowl (required)
11 |
12 | You should have a nice bowl in which you can prepare your bread. This can be made out of glass, metal or plastic.
13 | The bigger the better, as it will be easier for you to work the dough in a larger bowl.
14 | It's advisable to have two bowls. You'll need one to prepare and mix the dough.
15 | For shaping the dough and letting it rest before baking in the oven a second, clean bowl with some parchment paper is ideal.
16 | If you have a banneton you don't need the second bowl.
17 |
18 | 
19 |
20 | ## Oven (required)
21 |
22 | Instead of an oven you can also use a barbecue or a fire. However, an oven is practical and easy to control.
23 | The maximum temperature you need is around 230 degrees Celsius (450 F), so having an oven that goes up to 250 C (482 F) is ideal.
24 |
25 | ## Baking tray (required)
26 |
27 | Some kind of oven-proof plate on which you can put the dough or any other container in your oven.
28 | In case you have no pizza stone or dutch oven, it's advisable to cover this with parchment paper so your dough will not stick to it.
29 |
30 | ## Banneton (optional)
31 |
32 | A banneton is used to let your dough rise one last time before baking it.
33 | Instead of using one bowl with parchment paper I prefer the banneton, as I don't need to buy parchment paper.
34 | Also to me it feels more natural to just let the dough rise in a wooden banneton.
35 | Additionally a banneton powered bread I believe looks visually a little more appealing.
36 | You have nice circles of flour on the top of your bread.
37 |
38 | 
39 |
40 | ## Metal / glass tray (optional)
41 |
42 | Some kind of container able to endure high heats is ideal.
43 | If you have a dutch oven you will not need this.
44 | The tray will be used to create additional steam inside of your oven.
45 | Before baking you put water inside of this tray and let it cook.
46 | The steam supports the bread while rising as the crust does not get crispy that fast.
47 |
48 | ## Dutch oven (optional)
49 |
50 | Although the dutch oven is optional I highly recommend it.
51 | You can also re-create your own dutch oven using a pizza stone and a large lid. Basically all you need is some kind of device that fully covers your bread in the oven.
52 | The reason is that the water that exits your dough will stay trapped in the dutch oven, to be some kind of dough sauna. The dough remains wet and can rise more in the oven.
53 | The crust does not get crispy instantly, supporting the rise of the dough. The result is a fluffier bread with more air bubbles.
54 | Furthermore the dutch oven is a good source of even heat, making sure that the bread cooks evenly from all sides.
55 |
56 | When using the dutch oven you also no longer need parchment paper at all. The bread dough is inserted into the dutch oven without the parchment paper.
57 |
58 | 
59 |
60 | ## Pizza stone (optional)
61 |
62 | A pizza stone is nice, as it can store a lot of heat.
63 | The moment your bread dough gets into contact with the stone a lot of heat energy is released directly to the dough.
64 | This creates a yummy beautiful crust.
65 |
66 | 
67 |
68 | ## Rubber spatula (optional)
69 |
70 | A rubber spatula can be used to cleanly scrape the dough off a bowl or other container.
71 | Due to the smooth surface of the silicon the dough doesn't stick as much as to your hands. It also can be used to transfer the dough to another container.
72 |
73 | 
74 |
75 | ## Bench scraper (optional)
76 |
77 | The bench scraper is a thin metal sheet with a handle. It can be used for splitting the dough, scraping it off of flat surfaces or lifting the dough. Wetting the bench scraper or using it with a little flour makes it even more non-stick.
78 |
79 | 
80 |
81 | ## Pizza shovel (optional)
82 |
83 | The pizzal shovel is a (usually rounded) bigger metal sheet. It has various sizes and can be used to transfer the dough from flat surfaces into the oven or into a dutch oven. The pizza shovel or pizza peel is similar to the bench scraper but much bigger. Sprinkle it with flour so the dough slides off more easily.
84 |
85 | 
86 |
87 | ## Baker's couche (optional)
88 |
89 | The baker's couche is a linen cloth of usually 120 x 60 cm size. It has the same functionality as the banneton and is used in cases where the bannetons' measurements do not fit, such as baking rolls or Baguettes.
90 | Linen is the material of choice as it sticks way less to the dough than other fabrics.
91 |
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/experiments/TEMPLATE.md:
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1 | # Experiment Name
2 |
3 | Explain the goal of the experiment.
4 |
5 | 70% hydration vs. 80% hydration vs. 85% hydration
6 |
7 | # Bread 1
8 |
9 | Elaborate all the variables in detail so that everyone understands the scope
10 | of the experiment properly.
11 |
12 | * 200 grams of flour
13 | * 5 grams of yeast
14 | * 2% Salt
15 | * 70% Hydration
16 | * Autolyse over night
17 | * 1% dry yeast
18 | * 2 Stretch and folds with 2 differences
19 | * 1 hour proofing
20 | * 230 degrees oven
21 | * Dutch oven with closed lid for 25 minutes
22 | * 20 minutes without lid
23 |
24 | # Bread n
25 |
26 | Explain the next bread that you will bake
27 |
28 | # Pictures
29 |
30 | Add pictures of result of the experiment.
31 |
32 | # Result
33 |
34 | Explain the result of your experiment. Note down possible flaws that could
35 | have altered the result of the experiment.
36 |
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/experiments/different-hydration-levels.md:
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1 | # Different hydration levels on yeast bread
2 |
3 | I wanted to test different hydration levels of the bread to see impact on the
4 | crumb, exterior and taste of the breads. In this case dry yeast was used
5 | instead of sourdough.
6 |
7 | 100% hydration vs. 90% hydration vs. 80% hydration vs. 70% hydration vs. 60%
8 | hydration.
9 |
10 | I baked all the breads with 0.25% dry yeast and 2% salt. The flour I used was
11 | 150 grams of all purpose flour. I gave each of the doughs 2 stretch and folds over 3 hours.
12 | Then I shaped and let them bulk ferment in the fridge over night. All of them
13 | I baked in the morning in a steamed oven. After half the baking time I removed
14 | the steam.
15 |
16 | # Pictures
17 |
18 | 
19 |
20 | # Result
21 |
22 | From top to bottom, 100% hydration, 90% hydration, 80% hydration, 70%
23 | hydration and then 60% hydration.
24 |
25 | Taste wise and consistency wise 70% hydration was the winner followed by 80%
26 | on place 2. It would be interesting to explore whether similar results can be
27 | observed with sourdough breads.
28 |
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/experiments/einkorn-vs-emmer.md:
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1 | # Einkorn vs. Emmer
2 |
3 | Test how two different ancient grains perform in a direct comparison.
4 |
5 | Both of the recipes are exactly the same with only the flour being changed.
6 |
7 | [The whole bake has been recorded here.](https://www.youtube.com/watch?v=PehhnV1lW2o)
8 |
9 | # Bread 1
10 |
11 | I followed the [Einkorn bread recipe.](../recipes/sourdough/einkorn-sourdough-bread.md)
12 |
13 | # Bread 2
14 |
15 | I followed the [Emmer bread recipe.](../recipes/sourdough/emmer-sourdough-bread.md)
16 |
17 | # Pictures
18 |
19 | 
20 |
21 | 
22 |
23 | 
24 |
25 | 
26 |
27 | # Result
28 |
29 | Both of the breads were quite similar when baking. The doughs felt very
30 | sticky, almost like a rye dough. The emmer crumb looks a lot like a rye crumb.
31 | The Einkorn crumb has a distinct yellowish color.
32 |
33 | Taste wise both of them had a distinct rich taste. They were in the middle of
34 | wheat and rye. Rye has a stronger taste. It felt like a really smooth
35 | experience.
36 |
37 | There is no winner here, both of them are equally great.
38 |
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/experiments/parchment-paper-vs-oiled-loaf-pan.md:
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1 | # Oiled loaf pan vs. parchment papered loaf pan
2 |
3 | The goal is to find the best way to bake bread in a loaf pan, without the pan
4 | sticking to the loaf.
5 |
6 | After researching 2 strategies were identified. One of them was to use
7 | parchment paper, the other one to add oil to the loaf pan.
8 |
9 | In other cases when using an iron dutch oven I pre-heated the dutch oven.
10 | Then I placed the shaped and proofed dough directly in the pre-heated dutch
11 | oven for baking. The high temperature caused the surface of the dough to seal,
12 | making it non-stick. However with a loaf pan this does not work, as the bread
13 | is proofing inside of the loaf pan. In previous attempts the dough just kept
14 | sticking to the loaf pans. Loaf pans are a nice alternative to using a
15 | banneton. They give the bread a consistent shape, allowing you to cut slices of
16 | similar size.
17 |
18 | The breads I baked in this experiment were Emmer sourdoughs. The dough itself
19 | was even a little more sticky than a simple all-purpose dough.
20 |
21 | # Bread 1
22 |
23 | Placed in a loaf pan covered with olive oil.
24 |
25 | # Bread 2
26 |
27 | Placed in a loaf pan covered with parchment paper.
28 |
29 | # Pictures
30 |
31 | 
32 |
33 | 
34 |
35 | 
36 |
37 | [I also recorded the whole experiment in a video.](https://www.youtube.com/watch?v=4j5PGepJSKM)
38 |
39 | # Result
40 |
41 | I prefer the version with the olive oil. The bread stuck less to the loaf pan.
42 | Furthermore I don't need to waste parchment paper. I used little oil so the
43 | impact on the taste was minor.
44 |
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/experiments/proofing-sourdough-3-hours-room-temperature-vs-10-hours-fridge.md:
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1 | # Proofing Sourdough at room temperature vs. fridge
2 |
3 | Test what impact proofing a sourdough bread has at room temperature vs. in the
4 | fridge. I long had the feeling that if I bake cold sourdough bread it has more
5 | oven raise than a room temperature proofed one. The process of
6 | letting a dough rest in the fridge is also known as retarding. Because of the
7 | low temperature in the fridge the yeasts' and bacteria's' activity is reduced,
8 | slowing the whole fermentation process.
9 |
10 | # Bread 1
11 |
12 | I baked a sourdough bread following the [standard sourdough recipe.](../recipes/sourdough/standard-sourdough-bread.md)
13 |
14 | Adjustments to the recipe:
15 |
16 | * I used 200 grams of flour
17 | * 300 grams mixed wheat grains = 150%
18 | * 50% of walnuts
19 | * I used oats/flour on the surface during shaping to have a more rustic taste
20 |
21 | After shaping I let the bread rest for 3 hours in the banneton.
22 |
23 | # Bread 1
24 |
25 | Same ingredients as bread 1.
26 |
27 | After shaping I placed the dough in the fridge over night for approx. 10
28 | hours.
29 |
30 | # Pictures
31 |
32 | 
33 |
34 | The room temperature dough stuck a little bit to the banneton. I had already
35 | heavily covered the banneton on one side.
36 |
37 | 
38 |
39 | On the following pictures the room temperature dough is on the left. The
40 | retarded dough is on the right hand side.
41 |
42 | 
43 |
44 | 
45 |
46 | 
47 |
48 | # Result
49 |
50 | The retarded bread had more raise in the oven than the one raised at room
51 | temperature. The crumb of the retarded bread looks more open than on the one
52 | raised at room temperature.
53 |
54 | Taste wise I could not notice a huge difference. Both of them tasted equally well.
55 | The one I retarded over night was a little more wet when eating it. Reason
56 | being that I baked it in the morning. The room temperature one I baked the
57 | evening before.
58 |
59 | Just from the visual perspective the bread retarded over night wins.
60 |
61 | It would be interesting to conduct more research on whether a cold dough
62 | sticks less to the banneton than a warm one.
63 |
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/experiments/scoring-vertically-vs-angle.md:
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1 | # Scoring at vertically vs at an angle
2 |
3 | Test how the raise in the oven of the bread changes if you score it at an
4 | angle versus vertically.
5 |
6 | Scored at an angle with X vs scored vertically with a X.
7 |
8 | # Bread 1
9 |
10 | I baked a sourdough bread following the [standard sourdough recipe.](../recipes/sourdough/standard-sourdough-bread.md)
11 |
12 | When scoring the bread I cut the bread vertically with a large X.
13 |
14 | # Bread 2
15 |
16 | Same ingredients as bread 1.
17 |
18 | When scoring the bread I cut the bread at an angle with a large X.
19 |
20 | # Pictures
21 |
22 | 
23 |
24 | # Result
25 |
26 | The vertical scored bread did have less oven rise. Taste wise they were the
27 | same. The crumb was the same on both breads. The difference being that the
28 | angled bread was a little higher. The bread that was cut vertically looked a
29 | little bit like a flat pancake.
30 |
31 | The winner is the bread scored at an angle.
32 |
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/recipes/savory/basic-bread.md:
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1 | # The Basic Bread
2 |
3 | Use this basic dough recipe as starter for all your upcoming breads.
4 | You can optionally add custom ingredients direclty into the dough, or
5 | during the final shaping.
6 |
7 | The basic formula always remains the same for all the breads in this repository.
8 |
9 | The recipe is aimed for people wanting to make the dough over night.
10 | The recipe calls for several folds of the dough during the whole process,
11 | but you can also skip them. The folds help but are not required.
12 |
13 | 
14 |
15 |
16 | ## Ingredients
17 |
18 | - 500 grams of bread, or all-purpose flour, the higher the protein the better
19 | - 325 grams of water or 65%
20 | - 10 grams of salt or 2%
21 | - 1 gram of dry yeast or 0.2% or 3 grams of fresh yeast (0.6%)
22 |
23 | Sidenote - if you are interested in learning about why we use bread or all purpose flour,
24 | [have a look at this video](https://www.youtube.com/watch?v=zDEcvSc2UKA),
25 | explaining the gluten content in different flours.
26 |
27 | ## TLDR
28 |
29 | 1. Mix all ingredients together until you have a smooth silky dough
30 | 2. Wait until dough doubled in size (also known as bulk fermentation). This takes
31 | on average ~8 hours
32 | 3. Shape a dough ball
33 | 4. Place in baneton or in a floured bowl
34 | 5. Wait until almost doubled in size (also known as proofing). This takes on
35 | average 2 hours at room temperature or 24 hours in the fridge
36 | 6. Bake 20 minutes in preheated oven at 230°C with a bowl of water
37 | 7. Remove bowl of water after 20 minutes, bake another 20 minutes
38 | 8. Baking is finished when bread has desired brown color
39 |
40 | ## Instructions
41 |
42 | ### Autolyse
43 |
44 | Mix together all the ingredients listed by the recipe, except the yeast.
45 | Mix everything with your hand until the ingredients have created a homongenous dough.
46 | Make sure no flour is left on the edges of your container.
47 |
48 | Let the dough rest for an hour. This helps to create a gluten network that will
49 | hold your dough together as well as allow your dough to become inflated
50 | by the gas the yeast produces.
51 |
52 | If you skip this step, you will have a much more challenging time when kneading it.
53 | Just letting the dough rest an hour like this will do wonders.
54 |
55 | ### Add the yeast
56 |
57 | Add the yeast to your dough. If we were baking a sourdough loaf, this is also the moment
58 | where we would be adding the sourdough starter. Good news - mastering this recipe
59 | makes it very easy to join the sourdough game.
60 |
61 | Mix everything until the yeast is incorporated nicely and you have a smooth silky mass.
62 |
63 | ### Forming the gluten
64 |
65 | We need a very strong layer of gluten to trap air in the dough.
66 | The yeast will overtime inflate the balloon with gas.
67 | The more gas we have inside of the dough, the more open and fluffier
68 | the crumb will be. At the same time the bread will also expand
69 | more in the oven, looking visually more appealing.
70 |
71 | So go ahead and knead the dough for around 5 minutes.
72 | This will also evenly distribute the yeast that we previously added.
73 | There is no special technique to kneading, pull the dough and flap it
74 | over itself. Or you can use the punch technique.
75 |
76 | If the dough sticks too much to your hands, that is normal in the early stages.
77 | At some point the dough will stick way less, because the gluten holds together better.
78 |
79 | Test whether your gluten is nicely formed by lifting the dough in the air with one hand.
80 | The dough should slowly flow back to the bowl if it's good to go.
81 |
82 | Cover the dough with some foil or linen so it does not dry out.
83 |
84 | I usually go to bed and resume the next morning.
85 |
86 | ### Stretch and Folds
87 |
88 | This is typically how a bread looks like after the first fermentation phase (bulk fermentation). Compare this with your own results.
89 |
90 | 
91 |
92 | Perform a stretch and fold before removing the the dough from your container.
93 |
94 | If you bake during the day, you can perform one stretch and fold every hour.
95 | This will give you a better gluten network, but don't worry it is not required.
96 |
97 | [A good video on how to properly fold is this one.](https://www.youtube.com/watch?v=6JQm2n4aVZc)
98 | The technique is called `coil folding`. Make sure you wet your hands with a
99 | little bit of water before performing them. This makes the dough non stick to your hands.
100 |
101 |
102 | ### Shaping the dough
103 |
104 | This is where all comes together. It takes a little bit to master shaping,
105 | so don't worry if your bread does not look store-bought yet. It will come over time.
106 | Regardless, the taste will be amazing.
107 |
108 | Directly after the last stretch and fold remove the dough from the tray and
109 | place it on a lightly floured surface. Don't be scared of adding a little more
110 | flour at the start. This way your dough won't stick that much.
111 | In the long term, reduce the flour you use at this step. Less flour is better
112 | because the dough sticks better to itself when it is wetter.
113 | This means that it will glue together better and thus hold its shape better.
114 |
115 | Stretch the dough apart a little to form a kind of pizza. It should be in a
116 | round shape in front of you, not too flat. Only do this very softly. The
117 | harder you press the dough the more gas will evaporate and the less fluffy
118 | your ultimate bread will be.
119 |
120 | We need to create as much tension on the lower part of the dough facing the
121 | bottom currently as possible. The lower part will be on top in the oven later
122 | on. The more tension we have the better the dough raises in the oven upwards.
123 |
124 | So move the outer parts of the dough inwards, to the center.
125 | Piece by piece your dough will become rounder.
126 |
127 | [See this video explaining how to do it.](https://www.youtube.com/watch?v=5--bR1mPiZE)
128 |
129 | The trickiest part of the process starts now.
130 | You want the bottom part of the dough that you have created to face upwards. The
131 | currently lower side has a lot of tension after following this process.
132 | Flip the dough so the lower part is not facing you directly.
133 |
134 | 
135 |
136 | Gently stretch the edges of the dough downwards a little. I use my hands to do that, like in the figure above.
137 | The goal here is to create more tension on the surface.
138 | This will support the dough in the oven and make it raise more.
139 | If your bread ends up too flat, this is very likely the step that you need to improve.
140 |
141 | ### Place the dough in a clean bowl
142 |
143 | If you have a [banneton](tools.md#banneton-optional) use a banneton; if not, use a clean bowl.
144 | Place the shaped dough upside down in the container.
145 | The round surface that you created should be now at the bottom of your banneton or bowl.
146 | When baking the dough we will flip the bowl and the round surface will again be
147 | on top in the oven. Cover the bowl with linen or some foil.
148 |
149 | This stage is now called proofing. The dough has to increase in size again
150 | (30-70%). A good and easy way to have a consistent environment is to proof
151 | the dough in the fridge for 24 hours in the fridge. If you proof at room
152 | temperature make sure your dough passes the
153 | [finger dent test.](https://www.youtube.com/watch?v=6oAfl1u0fIw)
154 |
155 | If you have time, definitely go for the fridge. The dough will increase in size
156 | just like it does at room temperature. It will take more time, yes. But at the same
157 | time your dough is cold. The gas inside is cold as well. When heated up in the oven
158 | your dough will expand much more in size. It's a great hack.
159 |
160 | ### Preheat the oven to maximum temperature
161 |
162 | Preheat the oven to maximum temperature. Place your baking tray in the oven.
163 | We want it to be as hot as possible. Without that your bottom of the bread will not be crispy.
164 |
165 | Place another bowl with water at the bottom of the oven. This water will
166 | evaporate during baking, creating steam that wettens the dough and helps it rise.
167 | Without water, your dough becomes crispy right away.
168 | It will not be able to expand properly.
169 |
170 | ### Finally bake the bread
171 |
172 | After about 30 minutes of the oven pre-heating, remove the top tray and
173 | place your bread directly on it. Be careful, as the tray will be as
174 | hot as your oven. If you have a dutch oven, place the bread in it.
175 |
176 | Take a knife and place a 1cm deep cut in the center of your loaf. Try doing
177 | the cut at a 45° angle. Later on you can upgrade your scoring game and
178 | attempt different techniques. They all change how the bread will rise
179 | and how your final bread looks like.
180 |
181 | Put the bread into the oven. Reduce the temperature to 230 degrees
182 | Celsius (450 Fahrenheit). Wait for 25 minutes.
183 |
184 | ### Remove (the tray with water or lid)
185 |
186 | 
187 |
188 | After 25 minutes remove the tray of water or the lid of the dutch oven,
189 | to allow the crust of the bread to become super crisp.
190 | The bread no longer rises at this point. The yeast has been killed,
191 | the water evaporated. We use this time to really get it crispy.
192 |
193 | After another 20 minutes in the oven your bread should have a good golden crust.
194 | If you like the bread to be crustier, bake it longer. This depends a lot on personal preference.
195 |
196 | This is how one of my first ever breads looked like. Yours is probably going to look way better.
197 |
198 | 
199 |
200 | And here a bread 3 years later:
201 |
202 | 
203 |
204 | Wait 30 minutes until your bread cooled down. It is hard, but - you will not
205 | tear the crumb apart. Enjoy with fresh salted butter or a little bit of olive oil. Congratulations, you mastered your first loaf!
206 |
207 | If you feel something can be improved in this recipe - please open up a pull request.
208 |
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/recipes/savory/burger-buns.md:
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1 | # Burger buns
2 |
3 | This recipe will make you around 9 burger buns. The inside is super fluffy as we are adding a little bit of sugar and butter. They are sprinkled with some Sesame for an extra-burger like look.
4 |
5 | 
6 |
7 |
8 | ## Ingredients
9 |
10 | * 600 grams of flour
11 | * 45% hydration - milk
12 | * 10% sourdough
13 | * 10% butter
14 | * 10% sugar
15 | * 2% salt
16 | * 2% dry yeast or 6% fresh yeast
17 | * 1 large egg per 600 grams of flour
18 | * 1 egg yolk per 600 grams of flour
19 | * Optional - if you use Sourdough/Poolish, 60 grams of pre-ferment (10%)
20 |
21 |
22 | **For the topping:**
23 |
24 | * Egg wash. Mix 1 egg with equal weight of water. If the egg is 100 gram, mix it with 100 gram of water.
25 | * Sesame seeds, around 50 grams (optional)
26 |
27 | **Other requirements**
28 |
29 | * Baking tray
30 | * Parchment paper
31 | * Semolina flour
32 |
33 | ## Instructions
34 |
35 | 1. Liquify the butter in a pot
36 | 2. Mix it all together
37 | 3. Knead until the dough looks soft and silky
38 | 4. Take a break after 5 minutes and wait 15 minutes up to 30 minutes. This will help autolysing the dough. You will have to knead less
39 | 5. Do a stretch and fold every 30 minutes until your dough has doubled in size. Once it doubled we can proceed. Timings are really hard to give, because this This means you are ready for the next steps
40 |
41 | 
42 |
43 | 1. Now we are going to start with shaping our buns. We need to split the dough into smaller pieces. You can take a scale, but I like to just cut the dough evenly with either a knife, or a dough scraper. I did not have too much time to do proper stretch and folds, regardless they turned out great. You can see that my dough overall looks rather unsymmetrical after bulk fermentation. Ideally you already have a smooth ball. Each dough ball ways around 130 grams.
44 | 2. Take out the dough from your bulk fermentation container and place it on a non floured surface
45 | 3. Take a knife our dough scraper and divide the dough into equal size pieces
46 | 4. Tuck each of the dough balls over the surface. You need tension at the bottom, that's why we did not flour the surface. This process is called pre-shaping. It takes a while to master it. See this video on how to do this: https://youtu.be/vEG1BjWroT0?t=279. If you are a bread baker you probably have done this before. It is a useful thing to learn, you need to do this for baking pizza as well. We are doing this because we want an already round dough to start our final shaping.
47 |
48 | 
49 |
50 | 1. We created tension on the dough and now have to wait approx. 15 minutes with the dough balls on the surface. The gluten network is very tight and won't allow us to shape the dough properly. Grab a coffee and let the dough sit on the counter. It is the same with pizza, sometimes depending on the dough you have to wait an hour or so. Without it you can not spread the dough on the surface, it just will go back to it's initial form. We want the dough to be elastic, because this way we can create a larger surface where we tuck the dough on each other. The dough will stick to each other better. So this means the dough will hold together better, resulting in better oven spring.
51 | 2. Using your dough scraper or any other device that looks similar to one, scratch of the dough pieces and place them now on a floured surface
52 | 3. Shape your buns into round balls, just like you would shape a round bread. See this YouTube video (https://youtu.be/ww78_SfGyQE?t=195). You do not have to be too gentle here. We want the dough to deflate slightly because we want an even crumb later on in the final buns. For a bread this would not be an option, since typically you want a more open crumb
53 | 4. Heat up some more butter and brush the buns with with butter. Dive the buns in a bowl full of sesame seeds. They should be covered on the top with sesame seeds. As the dough will increase in size later, they will spread out all over the surface
54 | 5. Place them on a semolina floured parchment paper
55 | 6. Cover them with a kitchen towel or a baker linen if you have one
56 | 7. Let them proof until they doubled in size again
57 |
58 | 
59 |
60 |
61 | ## Baking
62 |
63 | Pre-heat your oven to around 230°C for at least 10 minutes.
64 |
65 | You need as much hydration as possible because you do not want the dough to form a crust. The end result should be a super fluffy hamburger bun.
66 |
67 | For that spray your buns with a lot of water. The water keeps the surface moist and prevents the maillard reaction from happening too early. That way no crust is formed.
68 |
69 | Place your tray in the oven and spray the inside of the oven with some additional water. Every 2 minutes for the first 10 minutes oven the oven and spray the buns with water again. I did not have time to do this, that's why you can see larger pockets of air at the edge of the buns. The crust formed too quickly there. Regardless, they turned out great.
70 |
71 | Your buns should be done after around 20 minutes, however this depends on your oven setup. Ideally wait until they are golden brown. Let them cool down for at least 60 minutes before cutting them oven. Enjoy.
72 |
73 | 
74 |
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/recipes/sourdough/basic-sour-dough.md:
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1 | # Basic sourdough bread
2 |
3 | This sourdough recipe consistently rewards you with world class beautiful and tasty sourdough bread every time.
4 |
5 | The [original class can be found as a video on my YouTube channel](https://www.youtube.com/watch?v=NMglhwp2lNs).
6 | Please note this is only for wheat based breads with more than 80% wheat.
7 |
8 | [](/images/last-sourdough-recipe-1.jpg)
9 |
10 | I am assuming that you want to bake the sourdough bread in the morning to have it ready for breakfast.
11 | This recipe assumes that you want to have the dough ready on Saturday morning.
12 | You might have to adjust the days depending on when you actually want it ready.
13 |
14 | [](/images/last-sourdough-recipe-full-process.jpg)
15 |
16 | ## Ingredients
17 |
18 |
19 | * 400g bread flour (> 10% protein), in German take T550
20 | * 100g whole wheat flour
21 | * 275-350g water (see below)
22 | * 100g active sourdough starter (20%)
23 | * 10g salt (2%)
24 |
25 | Note - the more protein your flour has, the more water you can use. This is crucial as you might bake a frisbee in case you overdo it.
26 |
27 | | Flour % Protein | % Hydration (bakers math) | Grams water absolute for 500g flour |
28 | |-----------------|------------------------|-------------------------------------|
29 | | < 10 | 55 | 275 |
30 | | 10-12 | 60 | 300 |
31 | | 13-14 | 65 | 325 |
32 | | > 15 | 70 | 350 |
33 |
34 | ## Instructions
35 |
36 | The key to making great sourdough bread is to control the fermentation process.
37 | This is the one parameter that you need to understand and master, the rest is just 20%.
38 | That's why you want to make sure to have a healthy and active sourdough starter.
39 |
40 |
41 | ### Readying the sourdough starter
42 |
43 | Your sourdough should be able to double in size within 5-10 hours after a feeding at room temperature.
44 | If it does, then perfect. If not, consider feeding your starter with the below shown process.
45 | Furthermore you want to check out [this video on 4 tips that will make your sourdough starter more active.](https://www.youtube.com/watch?v=yYkTrGHNW2w)
46 |
47 | [](/images/last-sourdough-recipe-starter-process.jpg)
48 |
49 | Note the 1:5:5 in the image means, 10 grams of sourdough starter, 50 grams of flour and 50 grams of water.
50 | You want to be feeding ideally whole rye, or whole wheat flour. This will make a more active
51 | sourdough starter.
52 |
53 |
54 | ### Autolyse
55 |
56 | - Mix flour and water, fully hydrating flour
57 | - Let it rest at room temperature over night
58 | - Make sure that there are no crumbly parts of flour left.
59 |
60 |
61 | ### Bulk fermentation
62 |
63 | In the morning on Friday you want to mix everything together. This starts
64 | the **bulk fermentation** stage. Bulk since you could actually be doubling
65 | all the ingredients and then you could make 2..N breads at the same time.
66 |
67 | 1. Add the active starter to the main dough
68 | 2. Add the salt to the main dough
69 | 3. Mix until everything is nicely homogenized (very important)
70 | 1. For me this takes around 1 minute
71 | 2. It might take you up to 5 minutes
72 | 4. You want to make sure the sourdough starter has been evenly spread across the dough.
73 |
74 | Let the dough sit for another 15 minutes covered. I like to use a large metal pot.
75 | This makes sure the gluten network forms again after we damaged it while adding the starter.
76 |
77 | 1. Now remove the dough and place it on your bench (no flour!)
78 | 2. Extract a small sample from the dough and place it in a cylindric shaped container.
79 | 3. A shot glass works, or anything else that has a cylindric shape.
80 | This sample will tell us exactly when the dough is done bulk fermenting. Mark the dough
81 | with a rubber band or a marker. This way we can see the size increase.
82 |
83 | Next up we [want to create dough strength.](https://www.youtube.com/watch?v=wHL44ONu3so). There are multiple ways we
84 | can do that, however for this recipe we will be doing a set of bench kneading only. The higher
85 | you go in hydration, the more dough strength you have to build. You could of course
86 | also be using a mixer to do the same thing.
87 |
88 | 1. Proceed with kneading the dough on the bench. It's important that you have no flour on the surface.
89 | 2. Pull the dough as far out as you can, without tearing it
90 | 3. Fold over the dough to glue itself together
91 | 4. Repeat once from each side
92 | 5. Drag the dough over the surface using your hands at a 45° angle
93 | 1. This only works because the dough is stuck on the surface
94 | 2. Your dough ball should become nice and round
95 | 6. Wait a minute, repeat the same process 3 times
96 |
97 | Great. You have now built a dough with a lot of strength. Return the dough to your container, it should be a nice and smooth round ball.
98 | If it is not, wait another 15 minutes, return it to the surface, practice rounding the dough ball one more time.
99 |
100 | Make sure that your dough sample has been properly marked in the container. It's crucial that you homogenized the dough properly initially,
101 | else the dough sample might be slower or faster than the main dough.
102 | Ideally both should be close together and the dough should be the
103 | same temperature as your room temperature. This way both doughs
104 | ferment at the same speed.
105 |
106 | Depending on the amount of protein (out of which 80% is gluten for wheat), we need to
107 | aim for a different size increase. The more gluten you have,
108 | the more you can inflate the dough. This is crucial to know.
109 | Furthermore, the more gluten you have, the longer you can ferment your dough.
110 | Over time the gluten is damaged by the acid produced by sourdough
111 | resulting in a weaker gluten network. You'll notice that for instance
112 | if your dough was nice and round and then suddenly it's very sticky.
113 |
114 |
115 | | Flour % Protein | % Size increase |
116 | |-----------------|------------------------|
117 | | < 10 | 10-20 |
118 | | 10-12 | 20-40 |
119 | | 13-14 | 40-70 |
120 | | > 15 | 70-110 |
121 |
122 |
123 | While your dough is bulk fermenting, you can be doing a stretch and fold
124 | every few hours. Typically when you see your dough has flattened out quite a lot.
125 | However, the more you touch your dough, the more even your crumb is going to be in the end.
126 |
127 |
128 | Coil folding is a great way to stretch and fold and every gentle on the dough:
129 | - Slightly wet hands with cold water
130 | - Release dough from sides of container
131 | 1. Use a very light touch; the less you touch the dough the better
132 | 2. Do 2 opposite sides, then 3rd side pull dough under and then 4th side roll it over. [See the full video](https://youtu.be/NMglhwp2lNs?t=1140)
133 | - Return to container and cover
134 |
135 | This can take anywhere between 4 and 12 hours. [Check out this table that shows fermentation times depending on your temperature](http://table.the-bread-code.io/).
136 | Please also take this with a grain of salt, as this might differ depending on your starter and other issues.
137 | The sample is the single best way to check your fermentation progress.
138 |
139 |
140 | ### Shaping the dough
141 |
142 | Your dough should look bubbly. Proceed and shape when your sample
143 | has reached the desired size increase. A tight shaping is essential
144 | to then allow your dough to spring in the oven. At the same time
145 | you have to be careful to not deflate your dough too much.
146 |
147 | - Prepare your banneton (if using)
148 | - Very lightly flour counter/surface
149 | 1. Flip dough out onto it
150 | - Do letter fold to stick dough together
151 | - Gently push out and roll together, tightly
152 | 1. Pinch ends closed (for oval loaf)
153 | - Gently flip over and put in banneton (or lined container)
154 | 1. Pinch bottom seam together, for more tension (for boule)
155 | - Lightly sprinkle flour over top (and rice flour along sides of banneton, to prevent sticking)
156 | - [See the full video on shaping the dough](https://youtu.be/NMglhwp2lNs?t=1558)
157 |
158 |
159 | ## Proofing stage
160 |
161 | The proofing stage is essential to inflate the tightened gluten network again.
162 | It's sometimes a little hard to make this work with your schedule. This is where your
163 | fridge comes in handy as you can decide when you want to bake your bread.
164 |
165 | - Will take 2-4 hours at room temperature (until the finger poke test is passed)
166 | - Place shortly before the finger poke test passes in the freezer for 45 minutes to make scoring easier
167 | - Or - place for 1 hour at room temperature, then another 6-24 hours in the fridge. This way your bread will be ready directly for breakfast.
168 |
169 | I have added 1 more flowchart for the process at room temperature:
170 |
171 | [](/images/last-sourdough-recipe-proofing-process-room-temperature.jpg)
172 |
173 | And then if you opt for the fridge option, do it like this:
174 |
175 | [](/images/last-sourdough-recipe-proofing-process-fridge.jpg)
176 |
177 |
178 | ### Baking
179 |
180 | Baking is then the last stage where everything comes together. You can either bake using a dutch oven, or using a tray and/or a stone.
181 | Make sure that the baking medium is preheated, as this makes sure that you have more oven spring.
182 |
183 | - Preheat oven for maximum for at least 30 minutes
184 | - If using Dutch oven, heat it in the oven for about 30 min. (lid separated)
185 | - If baking on sheet or stone, heat stone and sheet while heating oven
186 | 1. Also heat the container (e.g. cast iron skillet) at the bottom of the oven to use to create steam)
187 | 2. Place inverted baking tray (with sides) on uppermost rack of oven after putting in bread, to catch the steam. At 30 min., remove this tray and the water container
188 | - Gently turn dough out of banneton onto parchment, or directly into hot dutch oven (careful!)
189 | - Score dough to control where you will have oven spring. This takes a few attempts. You can practice this when you initially kneaded and made a smooth ball.
190 | - Place in Dutch oven or on baking stone or sheet
191 |
192 | Good job. The dough should flatten out a little bit, but then spring back in the oven.
193 |
194 | Change the temperature of your oven to 230°C and make sure the fan is turned off.
195 |
196 | - Bake for 30 min.
197 | 1. Remove lid of Dutch oven or remove top inverted tray and water container (if using)
198 | 2. This makes sure we no longer have steam. That way you will develop a nice crust.
199 | - Bake for 15-20 min. more until your bread has your personal desired color
200 | - It is ready when the core temperature reached 95°C.
201 | - Remove from oven and cool on cooling rack (without parchment) for at least four hours before slicing
202 |
203 | And here is another crumb shot to finish the recipe. Please let me know if your bread looks similar. Thanks to Peg Ross for helping me write this down!
204 |
205 | [](/images/last-sourdough-recipe-2.jpg)
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/recipes/sourdough/franconian-bread.md:
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1 | # Franconian bread
2 |
3 | This bread is common throughout Franconia, Bavaria, Austria and South Tyrol (Italy). The very strong rye taste paired with the delicate blend of potent spices gives this bread a wonderful strong and powerful aroma.
4 |
5 | Traditionally, bread consisted only of flour and water. When people had access to spices they put it in their bread and called the spice-mixture "Brotgewürz" which translates to "bread seasoning" or "bread spices". Some sources claim, that people have been doing this since the Middle Ages, to "cover up" the smell and taste of old bread. The most readily available spices back then were caraway seeds.
6 |
7 | People in different regions used different spices. In the 1930s, scientists conducted a study on the usage of "Brotgewürz" throughout Germany. In south-west Germany they traditionally used caraway seeds, while the east primarily used dill and anise. The south of Germany, including Austria and South Tyrol used a mixture of anise, fennel, coriander and allspice.
8 |
9 | Below is a map that shows which spices are used where. This map is from [Zeit.de](https://www.zeit.de/zeit-magazin/2016/02/deutschlandkarte-gewuerze-brot), while the underlying data is from a book called "Alltags- und Festspeisen in Mitteleuropa" (Everyday and festive dishes in Central Europe) by Günter Wiegelmann.
10 |
11 | 
12 |
13 | Today, the most common mixture used in Franconia, Bavaria, and Austria consists of
14 |
15 | 1. Anise (Aniseed, sweet cumin, pimpinella anisum)
16 | 2. Caraway (caraway seeds, carum carvi)
17 | 3. Fennel (foeniculum vulgare)
18 | 4. Coriander (coriandrum sativum)
19 |
20 | Usually, these spices will be used whole and dried. You may briefly toast them in a pan and/or crush them in a mortar and pestle, so they can give off even more flavour. Some say that these spices make the bread more digestible. Aniseed is said to stimulate the glands in the gastrointestinal tract. Caraway is increasing the appetite, supports digestion and is antispasmodic. Fennel on the other hand has a calming effect on the gastrointestinal tract and coriander stimulates the appetite, aids digestion and is also antispasmodic.
21 |
22 | Feel free to leave out spices you don't like or swap them out. For example if you can't find Anise (pimpinella anisum) you may also use Star Anise (Illicium verum). Other spices you can try: Mace (reddish seed covering of the nutmeg seed), celery seeds, cumin, cardamom, dill, blue fenugreek.
23 |
24 | You may think, due to the powerful spices, this bread is only used for savoury meals with meat and cheese, however, people also spread jams such as rose hip jam, berry jam or honey on their bread.
25 |
26 | ## Custom Ingredients
27 |
28 | - 450 grams of strong rye flour or full-grain rye flour.
29 | - 50 grams of strong wheat flour or full-grain wheat flour.
30 | - 1 tablespoon of anise
31 | - 1 tablespoon of caraway
32 | - 1 tablespoon of fennel
33 | - 1 tablespoon of coriander
34 |
35 | The amount of spices may be adjusted to your liking. For a lighter flavour only use 1 teaspoon, an even stronger taste can be achieved by using 2 tablespoons per spice.
36 |
37 | ### Custom Preparation steps
38 |
39 | Add the spice mixture to the flour right at the beginning, so the essential oils can infuse into the dough.
40 |
41 | 
42 |
43 | 
44 |
45 | 
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/recipes/sourdough/make-sourdough-starter.md:
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1 | # Make your own sourdough starter
2 |
3 | 
4 |
5 | Sourdough is an excellent way to add air into your dough. At the same time the taste becomes a little sour adding excellent flavor to the bread. A welcome side effect is that you can eat your bread for a longer period of time as it does not catch mold as fast as yeast-only bread. [This is because of the antibiotic ingredients.](http://news.bbc.co.uk/2/hi/science/nature/881477.stm) Good news, it is really easy to make your own sourdough.
6 |
7 | Personally I find sourdough amazing as it is an all natural product. It has been there for thousands of years. Mankind uses fermentation for many great products, wine, beer, sauerkraut and sourdough. It requires a little time initially to create your own sourdough, but afterwards you can re-use the sourdough for every future bake.
8 |
9 | Before there has been artificial yeast there was already bread. In order to be able to turn flour into something enjoyable, mankind developed sourdough.
10 | Without sourdough your bread would have looked and tasted like a big brick.
11 |
12 | Have you ever wondered why at some point your food suddenly starts having mold all around?
13 | It's because there is natural yeast and other bacteria in the air.
14 | All sourdough does is trap this natural yeast and bacteria. The bacteria releases lactic acid when digesting the flour, and the yeast is in charge of creating the carbon dioxide which makes the bread fluffy.
15 | The dough gives the bacteria and yeast a really amazing place to live, and they live in harmony and balance.
16 | As a baker, it is your job to ensure that they feel happy and enjoy their home.
17 |
18 | The quantities of yeast and bacteria in the air is minimal and thus it takes some time to gather large quantities in your dough. There's also wild yeast and bacteria on the hull of the grain. That's why you always want to create a starter using whole wheat or ideally whole rye flour. Rye has more natural yeast organisms on the hull and thus cultivating the sourdough is easier.
19 |
20 | The whole process will take you 7 days with around 2 minutes of time per day.
21 | That means you will spend only 14 minutes in total to have your own sourdough ready. The timing depends a little bit on how warm your environment is and how active the yeast is that you cultivated.
22 |
23 | ## Requirements
24 |
25 | * 1000 grams of full grain wheat flour (Look for flour with Whole in the word like Wholemeal or Wholegrain)
26 | * You can also take rye, spelt or whatever full grain flour you have available.
27 | Don't worry too much, you can later on feed change which flour you use for your starter.
28 | It's just about getting a nice and yummy place for the bacteria and yeast.
29 | * Ideally 3 large jars, but it can also be a glas
30 |
31 | ## Instructions
32 |
33 | ### Day 1
34 |
35 | Take a big bowl and add exactly 100 grams of water and 100 grams of flour.
36 | Make sure you stir everything nicely. You want a homogeneous mixture of dough and water.
37 | The water you use daily should always be between 20° and 30° degrees Celsius, as that is the ideal temperature for the yeast and the bacteria.
38 | If you want to take it slower while baking, you can use colder water in the future.
39 | This slows down the whole process.
40 |
41 | Place the bowl somewhere in your kitchen, cover it loosely with a lid, or
42 | using a piece foil. A kitchen towel isn't enough as your dough might dry out
43 | too much.
44 |
45 | 
46 |
47 | ### Day 2
48 |
49 | In a new jar place 50 grams of water, 50 grams of flour and 50 grams of
50 | sourdough coming from the previous day.
51 |
52 | Take another jar, this will be your discard starter jar. This is where all the
53 | starter will go that you don't need. Don't worry, we can still use that later.
54 | Some people like to toss it away, but [I personally enjoy baking a discard
55 | starter bread out of it.](https://youtu.be/xmt3eXzOQLM)
56 |
57 | 
58 |
59 | We likely already cultivated some of the wild yeast and we provide them with
60 | new food, the flour. Furthermore we add additional microorganisms by feeding
61 | additional flour. By opening up the jars you also let air stream inside which
62 | contains additional wild yeast and bacteria.
63 |
64 | Place a small rubber band or mark the jar. That way you can see how much your
65 | sourdough has grown over time.
66 |
67 | ### Day 3..X
68 |
69 | Complete the same process from Day 2.
70 |
71 | Obeserve your starter activity, the moment it doubles in size within around ±6
72 | hours after feeding your starter is ready to be used for baking.
73 | Keep feeding it for a couple of more days at room temperature.
74 |
75 | Now when I say ±6 hours that's at around 22°C in my kitchen. Depending on how
76 | cold/warm it is in your environment this can take longer or slightly less.
77 |
78 | The key to sourdough baking is having a healthy and active starter.
79 |
80 |
81 | # FAQ
82 |
83 | ## Do I keep my sourdough at room temperature all the time?
84 |
85 | If you want to bake daily, yes. If you want to bake once per week take your
86 | sourdough and place it in your fridge. During fridge time the activity of the
87 | yeast and bacteria is reduced to a minimum. When baking make sure that you
88 | take out your sourdough at least 1 day before baking. I typically apply 2
89 | feedings until my sourdough is able to double in size again in the timeframe
90 | of ±6 hours at 22°C room temperature.
91 |
92 | If it does not, just keep feeding your sourdough starter.
93 |
94 | ## My sourdough smells gross
95 |
96 | The vinegary taste comes over time from bacteria creating lactic and acetic. This is
97 | normal. No need to panic.
98 |
99 | You can reset your starter, take 1 gram out of your starter and mix it with 50
100 | grams of flour and water. This will contaminate your flour/water mixture with
101 | the yeast and bacteria from your starter. They will have a healthy environment
102 | again and can grow again. Typically it takes me around 48 hours to reset my
103 | starter like this. I do it when I want to make sure that I only have very
104 | little fermented flour in my bread. Some recipes require this as too much acid
105 | can have negative influence on gluten development in your dough.
106 |
107 | ## What can I do with my discard starter?
108 |
109 | I collect my discard starter and then once per week like to bake a bread out
110 | of it. Because of all the fermented flour you can not develop a gluten
111 | structure with a fluffy crumb.
112 |
113 | [See this video on making a discard starter bread](https://youtu.be/xmt3eXzOQLM)
114 |
115 | ## There is liquid gathering on top of my sourdough starter when making it
116 |
117 | That is normal. Some people like to call it "hooch". Just stir it back in your dough,
118 | don't discard it. It's a powerful yeast and bacteria cocktail.
119 |
120 | ## When making the starter parts in the bowl dry out
121 |
122 | Don't worry. Just keep stirring and ignore the dried-out parts.
123 | Every part of the dough, even if dry, contains precious yeast and bacteria.
124 | Just keep going it until your starter is ready.
125 | The bowl might look like a mess, but that is fine. Even if parts of the dry
126 | dough make it into the starter, that is no problem at all.
127 |
128 | ## My sourdough already looks ready after 4 days
129 |
130 | That can happen. It might be that there is more yeast and bacteria
131 | in your surrounding. You might also have stored the bowl in a warmer
132 | environment, providing a better way for the bacteria and yeast to grow.
133 |
134 | ## What is the best ratio of sourdough starter when baking?
135 |
136 | When I bake sourdough breads I usually use 20% sourdough, so in case I
137 | would use 100 grams of flour I would add 20 grams of sourdough. If I want the
138 | process to be slower, I go as low as 10%. This comes in handy when you want to
139 | make an overnight bread.
140 |
141 | ## After a few weeks of not feeding, liquid starts to appear on top of the sourdough
142 |
143 | This is natural.
144 | The yeast and bacteria have produced a lot of lactic acid and alcohol.
145 | Just remove the liquid and start feeding your dough again. Consider resetting
146 | your starter.
147 |
148 | ## I have a wheat starter but want to make a rye bread
149 |
150 | You can feed your starter any flour you like. You can just proceed and feed
151 | the rye to your wheat starter. That is totally fine.
152 |
153 | ## I have a rye stater and want to make a wheat bread
154 |
155 | No problem at all. You can bastardise your starter and feed different flours.
156 | In fact I encourage that to create a more diverse micro-organism.
157 |
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/recipes/sourdough/mischbrot-aka-graubrot.md:
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1 | # German Mischbrot aka. Graubrot
2 |
3 | Historically in Germans have eaten a lot of rye. Rye is more resistant to cold
4 | and yields better crop with the German climate. Rye is planted in September/October
5 | and then survives the winter. It can resist temperatures of up to -25°C.
6 |
7 | Thus many German breads contain rye and also a little bit of wheat. Because
8 | of that we call this bread `Mischbrot`. Which literally means mixture bread.
9 | Depending on the area in Germany it is also known as `Graubrot`. Because the bread's crumb
10 | is gray.
11 |
12 | Rye adds a unique distinct taste to the bread. The combination with the wheat creates
13 | an overall more open crumb. You could also leave out the wheat completely
14 | but then would have a more dense crumb.
15 |
16 | This is one of the easiest breads to bake as there is very little work required.
17 |
18 | On top of that this recipe is excellent if you want to get rid of some discard
19 | starter in your fridge or so. Just ramp up the sourdough with your discard starter.
20 | The sourness plays really well with the wheat/rye combination. I sometimes go up
21 | to 40% starter overall, having 20% active starter and 20% old discard starter.
22 |
23 | 
24 | 
25 |
26 |
27 | ## Ingredients
28 | * 250 grams of rye flour (50%)
29 | * 250 grams of wheat flour (50%)
30 | * 100 grams of sourdough starter (20%)
31 | * 325 grams of warm water (65%)
32 | * 10 grams of salt (2%)
33 |
34 | ## Instructions
35 | 1. Mix all the ingredients together until you see that the flour has been nicely incorporated.
36 |
37 | 2. Place it in a covered bowl.
38 |
39 | 3. Let it ferment at room temperature for around 10 hours. In my case
40 | the room has around 22°C. If it is colder, it might take longer.
41 | If warmer, less time. Changing this variable will increase the sourness of the
42 | final bread. This is personal preference. More sour bread will also have a
43 | longer shelf life.
44 |
45 | 4. Flour the surface with a lot of flour.
46 |
47 | 5. Take the dough and place it on the flour
48 |
49 | 6. Try to form a little bit of a ball. Don't worry, it will not properly hold
50 | together. That's because of the corn flour and rye.
51 |
52 | 7. Place it in a rice-flowered banneton. Don't save on the flour. You do not
53 | want it to stick together.
54 |
55 | 8. Cover the banneton and place it in the fridge for 24 hours. My fridge has
56 | around 5°C.
57 |
58 | 9. We will be baking the bread in a dutch oven. You could also just place it
59 | directly on a stone in the oven. Then you would need a tray of water in the
60 | oven as water source though.
61 |
62 | 10. Flip the bread into pre-heated dutch oven, or on the stone.
63 |
64 | 12. Not required, but helping oven spring - score the bread with a sharp knife.
65 | You can be creative about the scoring pattern. I like to do a swirl.
66 |
67 | 13. Bake for 25 minutes with lid covered and 20 minutes without the lid.
68 | I bake at 230°C. Your oven might work differently. Wait until the crust has a
69 | nice brown color.
70 |
71 | 13. Brush of any excess flour.
72 |
73 | Wait 30 minutes before cutting. From experience the bread can survive 2 weeks
74 | depending on how long you fermented the the dough.
75 |
76 | 
77 | 
78 | 
79 |
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/recipes/sourdough/portuguese-broa-corn-bread.md:
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1 | # Portuguese inspired Broa Corn Bread
2 |
3 | Broa is a type of corn and rye/wheat bread traditionally made in Portugal,
4 | Galicia, Angola, Mozambique, Cape Verde, and Brazil. Unlike the cornbread
5 | typical of the southern United States, broa is made from a mixture of
6 | cornmeal and rye or wheat flour.
7 |
8 | When baking with corn you need to deploy different strategies.
9 | Corn flour, for instance, has no gluten. As a consequence the whole dough
10 | will not stick together as nicely as regular wheat dough.
11 | At the same time the bread is a little denser, as not as
12 | much air can be trapped inside of the dough when baking.
13 |
14 | 
15 |
16 | 
17 |
18 |
19 | ## Ingredients
20 | * 200 grams of rye flour (50%)
21 | * 200 grams of corn flour (50%)
22 | * 80 grams of sourdough starter (20%)
23 | * 280 grams of warm water (70%)
24 | * 8 grams of salt (2%)
25 |
26 | ## Instructions
27 | 1. Mix all the ingredients together until you see that the flour has been nicely incorporated.
28 |
29 | 2. Place it in a covered bowl.
30 |
31 | 3. Let it ferment at room temperature for around 10 hours. In my case
32 | the room has around 22°C. If it is colder, it might take longer.
33 | If warmer, less time. Changing this variable will increase the sourness of the
34 | final bread. This is personal preference. More sour bread will also have a
35 | longer shelf life.
36 |
37 | 4. Flour the surface with a lot of flour.
38 |
39 | 5. Take the dough and place it on the flour
40 |
41 | 6. Try to form a little bit of a ball. Don't worry, it will not properly hold
42 | together. That's because of the corn flour and rye.
43 |
44 | 7. Place it in a rice-flowered banneton. Don't save on the flour. You do not
45 | want it to stick together.
46 |
47 | 8. Cover the banneton and place it in the fridge for 24 hours. My fridge has
48 | around 5°C.
49 |
50 | 9. We will be baking the bread in a dutch oven. You could also just place it
51 | directly on a stone in the oven. Then you would need a tray of water in the
52 | oven as water source though.
53 |
54 | 10. Flip the bread into pre-heated dutch oven, or on the stone.
55 |
56 | 11. Bake for 25 minutes with lid covered and 20 minutes without the lid.
57 | I bake at 230°C. Your oven might work differently. Wait until the crust has a
58 | nice brown color.
59 |
60 | 12. Brush of any excess flour.
61 |
62 | Wait 30 minutes before cutting. From experience the bread can survive 2 weeks
63 | depending on how long you fermented the the dough.
64 |
65 | 
66 | 
67 |
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/recipes/sourdough/sourdough-pasta.md:
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1 | # Sourdough Pasta
2 |
3 | You should be familiar with cooking, seasoning, finishing (and perhaps even plating)
4 | store-bought pasta before beginning this recipe. You should also have at least 200g
5 | sourdough starter on hand.
6 |
7 | This recipe is designed to consume excess sourdough starter as you find
8 | it readily available. It can be made 24 hours in advance or it can be completed in around
9 | 2 hours for lunch or dinner. This pasta can be dried and stored for up to a year.
10 |
11 | ### Ratios
12 | 75% Semolina flour.
13 | 25% sourdough starter
14 | 42% hydration
15 |
16 | ### Sample recipe
17 | Here we will shape our pasta into traditional noodles, however other
18 | shapes such as Trofie, Orecchiette or garganelli can also be used.
19 |
20 | a pasta serving is roughly 56g per person.
21 | this recipe serves 4 people:
22 |
23 | 250g batch:
24 | 188g semolina flour. other flours may be substituted.
25 | 125g Sourdough starter.
26 | 42.5g water.
27 |
28 | Knead to combine for 15 minutes.
29 | cover and rest for 1 hour in the refrigerator.
30 | remove from refrigerator and roll onto a semolina dusted
31 | cutting board into a large sheet. Once your desired pasta
32 | thickness is achieved, dust the pasta again and roll
33 | the dough into a tube. Slice the dough in 2-5mm widths. Once complete,
34 | carefully unfurl the pasta and toss again in a light dusting
35 | of semolina.
36 |
37 | 
38 | 
39 | 
40 | 
41 |
42 | ### cooking
43 | bring 2 litres of water to a rolling boil. add fresh pasta and
44 | boil for 2-3 minutes, or add dried pasta and boil for 6-11 minutes.
45 | total time depends on the width and thickness of your pasta, so you
46 | may find you need to practice.
47 |
48 |
49 | 
50 |
51 | ### Drying
52 | hang the pasta in a cool dry space with good ventilation over a rope,
53 | string, or traditionally over a broom handle.
54 |
55 | ### Bonus
56 | this recipe can also be used to make sourdough dumpling wrappers.
57 | simply fold the dough in half as opposed to thirds, and slice into
58 | triangles or squares.
59 |
60 | ### ratio clarification
61 | Did it seem like we used a lot of sourdough and not a lot of water?
62 | this is because our sourdough starter is being measured by the weight
63 | of its constituents, not its final combined mass. 125g of starter is 62.5g
64 | of flour after all. 62.5g of water has therefore also been discounted from the
65 | doughs final hydration of 42% calculated against 250g.
66 |
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/recipes/sourdough/sourdough-pizza.md:
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1 | # Sourdough pizza
2 |
3 | There are bazillion ways of preparing a pizza dough, from the super quick dough using big amounts of yeast to the long and cold retarded fermentation dough, with or without preferment (biga, poolish)... all of them are valid. Of course it's a matter of preference and personal taste, but the long fermented doughs will bring some benefits like better digestibility, more fragrant and tasty.
4 |
5 | What if we go beyond and try do make a formula for sourdough? Most people would say: ah nooo! That's too sour and acid... we don't like for pizza. Those are valid points, but what if we make a perfect pizza dough without that sourness that is mistakenly given to sourdough bread? What if we combine the experience of baking sourdough bread and apply the same techniques to pizza dough? The result would be a similar pizza dough than a long fermented one using small amounts of yeast, but with a little punch that would make the dough even more delicious.
6 |
7 | This recipe is made for 2 dough balls of ~260g. You can change the quantities accordingly.
8 |
9 | ### Prepare the starter
10 | Since we don't want an acid dough, we will start preparing our sourdough starter at 1:5:5 ratio.
11 |
12 | **Preferment 1**:
13 | Mix 15g of your active starter with 80g flour and 80g water. Wait until it rises and doubles in size, it might take a couple of hours. A good practice is to leave it fermenting overnight.
14 |
15 | This part is key, as we are using only 1/5 part of starter to make sure we don't give much time to natural yeasts to produce alcoholic fermentation. In the contrary, if you are looking for a sour pizza dough, you can leave this resting the whole day.
16 |
17 | **Preferment 1**:
18 | Take the previous preferment and mix it again with 80g water and 80g flour.
19 | Let's give those microorganism some more food to make them very strong. Leave it rest for 3-5 hours depending on the room temperature.
20 |
21 |
22 | ### Prepare the main dough
23 | Once the previous preferment is on its peak, mix it together with the following ingredients :
24 |
25 | - 290g flour
26 | - 130g water
27 | - 10g salt
28 | - 12g olive oil (optional *)
29 |
30 | The recommendation is to mix or "dissolve" the preferment with the water and then slowly add the flour and finally the salt.
31 |
32 | \* **NOTE**: if you are going to use a regular electric oven, it's recommended to use olive oil to get more crunchy crust. You can skip it if you use a gas pizza oven.
33 |
34 | Then you can knead the dough using any technique (slap and fold, ...) or use a dough machine. You can give it some short rest periods of 5-10 minutes and continue kneading till getting a smooth dough ball. That will mean that the gluten is well developed.
35 |
36 | Leave it rest for 1 hour and divide the dough into 2 balls. Those will be our pizza balls that we will stretch once they are well proofed.
37 |
38 | Leave the balls resting at room temperature 1 hour (2 hours if it's cold) and place them in the fridge at least 24 hours. You can leave them in cold retard for 2-3 days but...
39 |
40 | **IMPORTANT!!**: Make sure the fridge temperature is ~4ºC (39F) or 5ºC(41F) maximum, otherwise it will overproof and you will have serious problems to stretch them later on.
41 |
42 |
43 | ### Freezing the dough for later use
44 | If you are not going to use the dough for some days, you can put them in the freezer at this point, before the long fermentation at room temperature. When you want to use them, just let them defrost in the fridge for 1 day or so, but **NEVER** at room temperature.
45 |
46 |
47 | ### Use the doughs
48 |
49 | You can't stretch cold doughs, otherwise they would be very stiff and would end up breaking. Therefore, you should take them out of the fridge at least 1 hour before preparing your pizzas, but not longer to prevent overproofing.
50 |
51 | ### Have fun!
52 | Enjoy the taste of sourdough pizza. You might not get the same super puffy Neapolitan *cornicione* than using only yeast method, but if you have followed the steps correctly, there won't be much difference, and you'll get a delicious pizza where you might remove all the toppings just to enjoy the sourdough :p
53 |
54 | ---
55 | *About the author*
56 |
57 | **Jose Lausuch**, engineer, father, guitar player and sourdough enthusiast...
58 | Ah! And also a fan of TheBreadCode :D
59 |
60 | Follow me on IG [@bake_with_jose](https://www.instagram.com/bake_with_jose/)
61 |
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/recipes/sourdough/sourdough-sandwich.md:
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1 | # Sandwich Sourdough loaf
2 |
3 | 
4 |
5 | some bakers may find the sourdough "boule" shape impractical for sandwich making,
6 | or that forming/shaping/bench rest take too much time. This recipe produces a sandwich loaf
7 | of uniform dimension in a standard loaf pan and requires no forming or shaping. it is perfect
8 | for pre-made sandwiches for lunch at work, or for school lunches.
9 |
10 | as this bread is baked in a pan at lower hydration it sacrifices some rise.
11 | it may also sacrifice deeper colouration.
12 |
13 | ## Recipe:
14 | for a 500g loaf, produce
15 | * 200g leaven
16 | * 300g white flour
17 | * 65% hydration based on water discount from the leaven.
18 | * 1.2% salt.
19 |
20 | ### Leaven and autolyse
21 | Form the leaven the night before the bake.
22 | 8 hours later, the morning of the bake, incorporate the leaven, flour
23 | and remaining water and mix to combine. Allow to rest for 30 minutes covered.
24 |
25 |
26 | ### Form the gluten
27 |
28 | We will not be in attendance for regular stretch and folds, as such you will need
29 | to dedicate 15-20 minutes for a legitimate knead of this dough to develop proper
30 | initial gluten structure and ensure a successful rise. Incorporate the salt at this time
31 | and work into the dough. once completed, loosely form
32 | the dough into a rectangular shape and place in an oiled loaf pan.
33 |
34 | ### The all-rise
35 |
36 | The loaf will complete any and all rising in the pan. as such it is important you select a
37 | reputable nonstick pan. The rise will take 8-12 hours total depending on the weather, so its
38 | convenient to leave this bread wrapped in a plastic bag for the day while at work or school.
39 |
40 | 
41 |
42 | ### Baking
43 |
44 | After 8 hours this loaf should appear a giant puddle, but dont worry. score the loaf along the top
45 | and Bake at 400f/200c for 45 minutes. Do not exceed 450, as this is the limit at which most
46 | non-stick applications begin to chemically degrade into foods. The loaf will rise and pull away from
47 | the sides of the pan as it bakes.
48 |
49 | 
50 |
51 | ### Troubleshooting
52 |
53 | - Loaf doesnt rise to crest the pan
54 |
55 | since loaf pans dont appear to be metric/ISO, you may need to increase the amount of dough you use.
56 |
57 | - Loaf cracks off-center along the side
58 |
59 | You must score the loaf 1-2 cm down the center to encourage proper rise.
60 |
61 | - Rise is paltry
62 |
63 | Dry climates may require spraying the top of the loaf or oven walls with water. this will also improve colouration.
64 |
65 |
66 |
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/recipes/sweet/banana-bread.md:
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1 | # Banana Bread
2 |
3 | This is more like a cake than a bread. It is a soft bread that is still moist inside. You usually eat it by itself.
4 |
5 | ## Ingredients
6 |
7 | - 2-3 soft bananas
8 | - 150g sugar
9 | - 125g butter
10 | - 5ml vanilla extract
11 | - 2 beaten eggs
12 | - 1 table spoon yogurt
13 | - 250 g wheat flour
14 | - 1/2 teaspoons of salt
15 | - 1 teaspoons bicarbonate soda
16 |
17 | ### Additional Information
18 |
19 | - The Bananas should be very soft to get a decent taste.
20 | - If they are dark brown from the outside (mostly brown inside) to get the best taste and you can reduce the sugar a bit.
21 | - You can freeze brown bananas and use them later for the bread, but you get a more dense bread out of it.
22 | - You can exchange the vanilla extract with a small package / 2 table spoons of vanilla sugar.
23 | - You can exchange the bicarbonate soda with backing powder (if you like it fluffy and don't like the taste of the soda)
24 |
25 | ## Instructions
26 |
27 | Squash the bananas, and mix it with the sugar, butter, vanilla extract, the eggs and the yogurt until it is frothy. Mix the flour with the salt and the bicarbonate soda separately and mix now everything together until it is a uniform mass.
28 |
29 | Fill the mass in a 20 cm tin loaf.
30 |
31 | Bake it at 150 C with air circulation for one hour.
32 |
33 | ## Variations
34 |
35 | ### Fluffy Variation
36 |
37 | Use 2 or 3 teaspoons of bicarbonate soda to get a fluffy texture.
38 |
39 | ### Lactose Free Variation
40 |
41 | Leave the yogurt, and change butter with margarine or oil. The texture is almost the same.
42 |
43 | ### Vegan Variation
44 |
45 | Leave the yogurt, the eggs, and change butter with margarine or oil. The texture isn't fluffy. Might help to add more bicarbonate soda, but didn't tried it yet.
46 |
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/recipes/sweet/cocoa-bread.md:
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1 | # Cocoa Bread
2 |
3 | `TODO`
4 |
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/recipes/sweet/date-walnut-bread.md:
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1 | # Date Walnut Bread
2 |
3 | The date walnut bread is an exquisite bread with an amazing taste.
4 | You initially taste the dates and then have walnutty taste afterwards.
5 | I never put any toppings on the bread as it tastes great on its own.
6 | The dates seem to cause the bread to become slightly darker in its color. Thus
7 | the bread looks really excellent and rustic.
8 |
9 | Interestingly the dates lose sweetness in this bread. Over the the yeast
10 | converts much of the sugar to gas. You will have a nice date taste, not too
11 | sweet.
12 |
13 | 
14 |
15 | ## Custom Ingredients
16 |
17 | - 100 grams of walnuts
18 | - 100 grams of dates
19 |
20 | 
21 |
22 | ### Recipe Customization
23 |
24 | Cut the dates and walnuts into small pieces. I like to put the walnuts into a plastic bag and crush them with a hammer. Place the ingredients on the dough in front of you.
25 |
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/recipes/sweet/full-milk-chocolate-bread.md:
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1 | # Full Milk Chocolate Bread
2 |
3 | If you love chocolate and bread, you will enjoy this recipe. This bread is
4 | excellent as a sweet starter or as a bread alongiside your desert. The crumb
5 | is extremly fluffy. Because of the chocolate the yeast has sugar which can be
6 | converted into gas. The gas stays inside the bread and thus makes it so
7 | fluffy.
8 |
9 | Interestingly the overall bread does not taste as sweet as you might expect.
10 | Reason being that the yeast is quite quick in converting the sugars into gas.
11 | The faster you bake the bread the sweeter it will taste.
12 |
13 | You can pick any chocolate you like to bake this bread.
14 |
15 | 
16 |
17 | ## Custom Ingredients
18 |
19 | - 100 grams of full milk chocolate
20 | - Use cold water instead of warm water. The chocolate you add will be hot. This way we do not damage the yeast
21 |
22 | 
23 |
24 | ### Pre steps
25 |
26 | Melt the chocolate completely in large bowl. Stir the chocolate frequently so
27 | that it will not burn.
28 |
29 | 
30 |
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