gramsofbread

Gramsofbread

Professional chef lost in the world of bread, adventures of a self-taught fermentator.

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#crumbshot from last post. Still enamored with all that height! #sourdough #naturallyleavened #sourdoughclub #wildyeast
Finally achieved the height I was looking for! 70% hydration 15% spelt #sourdough #bread #naturallyleavened #sourdoughclub
10% spelt 10% ww 80% hydro 15% levain 4hr bulk. Always perfecting 👌🏻 #sourdough #naturallyleavened #bread
When in doubt, bake a loaf. #sourdough #bread #naturallyleavened
Still some dense areas, but getting better I think #sourdough #bread #crumbshot
Ugly scoring, so we’ll just show the side 😅👌🏻 #sourdough #bread
More tunnel than crumb right? 30% rye 80% hydration #sourdough #bread
This loaf was supposed to go to my Grandma (hence why its a little blonde). It was going to be her first time trying my bread. Then my parents dog got to it while it was cooling down. It was a sad day. #sourdough #sorrygrandma #crumbshot ?
Well, good morning #sourdough #bread
#crumbshot from last post 🙂 #sourdough
In a lot of ways I feel the art and mind state of bread is similar to that of spiritual mandalas. Attempting perfection while attempting to not hold onto the idea of perfection. His thoughts are still His words are still His work is stillness He sees his freedom and is free #sourdough #bread #myhappyplace
Bubbles on top of bubbles on top of bubbles 😄👍🏻 #naturallyleavened #sourdough
Really happy with the oven spring and shape of this loaf, though I feel like I didn’t do the final shaping the best. 80% hydro, 5% rye, 2% salt, 2 SNF, stitching for final shaping, 16 hr cold proof. #naturallyleavened #sourdough #artisanbread #wildyeast #handmixed #homebaker #breadbosses #sourdoughclub #breadporn
My first attempt at using a levain, usually I just use my starter during its peak. Turned out really nice even with a terrible final shaping! 👌🏻 5% rye, 78% hydro, 90 min autolyse, laminated, 2 coild folds, 4.5 hr bulk, stitching for shaping, 15 min RT then 16 hr cold retard. Also shaped it into a batard and then proofed in a boule, whoops. 😅 #naturallyleavened #sourdough #artisanbread #wildyeast #handmixed #homebaker #breadbosses #sourdoughclub #breadporn #realbread
Crumb shot from last loaf 🙌🏻🌝20g rye, 400g total, 80g levain with 20% inoculation. 90 min auto, 2 coil folds, 3.5 hr bulk. First time stitching for final shaping. 15 min RT proof 16 hr cold retard #naturallyleavened #sourdough #artisanbread #wildyeast #handmixed #homebaker #breadbosses #sourdoughclub #breadporn #crumbshot
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