Sourdough bread adventuring

Yesterday I baked a bread again. I based it on this recipe, although I changed it up a little bit. The sourdough came from my neighbour (thanks for that!) but I used less of it (beause I didn’t have enough) and I used 200g type 1050 wheat flour and 300g type 550 wheat flour. Those are German flour types, you can find more info about them online if you are unfamiliar.

I baked it with a high steam content (‚wet‘ heat) for some minutes, then dryer heat (less steam) after that. Times and temps as in the recipe (210° C (with fan) and around 35 min).

It tasted really well and had a nice chew as well as crunchy crust. Really I was happy with it.

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