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Alessandro Sogno | Sourdough

@sourly

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Baker @aspai.obrador . Sharing tips, recipes and the passion for baking.
DM for online baking classes 📩 in English, Spainsh and Italian.

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The Gluten Network. 🤯
How magical is this from 1 to 10❓ taken in Valencia by @sourly

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2 years ago

It's been a while since I used my 5-Min Score technique, and I never expected it to become so popular, especially in the bread art community! Of course, the "5 minutes" are approximate, it really depends on when the dough stops proofing in the oven. That’s your cue to score it.

This technique is perfect for those who struggle with scoring or for breads that lack strength due to overproofing or weak shaping. Scoring partially baked dough is not only effective but also such a satisfying feeling!

For this sourdough bread, I used one of my favorite flours: Mazí from @molinopaolomariani. Made from over 2,000 wheat varieties grown and selected completely naturally, Mazí offers a truly unique and innovative flavor. If you get the chance, you have to try it! by @sourly

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2 years ago

85% 💦 44h cold proof from start to finish!
1 Shaping 2 Autolyse 3 Folds 4 Score 5 Crumb
85% hydration 44h cold proof!

Hi everyone! Hope you'll find those videos helpful!

DM me for infos.

Happy baking.

#sourdoughclub #wildyeast #countryloaf #countrysourdough #artisanbread #levain #flourwatersalt #wildyeastbread #breadmaking #breadbaking #bakingbread #crumb #sourdoughbread #sourdough #bread #breadmaking #instabread #sourdoughcourse #igbreadclub #shapingbread #breadstagram #scoringsourdough #sourdoughstarter #asmr #breadscoring #food52 #preshape #ovenspring #dough taken in Valencia by @sourly

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3 years ago

105% hydration ciabatta. Recipe anyone?

Comment "yes" or "no" and when the reel reaches 10k likes, I'll share the full recipe here! So, make sure to like and save this reel to secure this very easy ciabatta recipe!

Sponge:

300g flour

180g water

8g yeast

Mix all the sponge ingredients. The sponge does not need to rest at room temperature before mixing.

Ensure the final dough temperature is between 24-26°C.

Place the dough straight in the fridge. If using less yeast, let it rest for an hour at room temperature.

Allow the sponge to ferment until it more than doubles in size, approximately 12-15 hours.

The proofing temperature should be around 26°C.

Main Dough:

135g water (remaining)

7.5g salt

Remove the sponge from the fridge and let it come to room temperature.

In a dough mixer, gradually add the remaining 135g of water while mixing.

When the dough reaches 80% hydration, add the salt.

Ensure the final dough temperature is between 24-26°C.

Perform air folds on the dough and place it in a narrow and tall container.

Perform 3 folds within the first hour

After 2 hours, the dough should have doubled in size.

Lightly preshape the dough on a surface dusted with fine semolina.

Return the dough to the container and allow it to double in size again, approximately 30 minutes.

Baking:

Preheat the oven to 240°C.

Divide the dough as desired and place it an a couche dusted with fine semolina.

When the oven is ready, boke the ciabatta at 240°C for 10 minutes, then reduce the temperature to 200°C and bake for another 20 minutes.

During the last 10 minutes of baking, keep the oven door slightly open.

#ciabattabread #chapata #sourdough #opencrumb #crumb #levain #masamadre #preferment by @sourly

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3 years ago

1: Shaping croissant / baked.
2: Making croissant dough by hand
3: Incorporating butter slab and double turn
4: Single turn
5: Measuring and cutting
6: The crumb!

These croissants turned out really good! Do you agree??

DM me or ask me some questions in the comments if you would like to know more details!

#croissants #croissant #cornetto #cruasan #fyp #sourdough #viennoiserie #viral #foryou by @sourly

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4 years ago

Crumb at the end!

Using the @padocadoalex scoring always gives a very elegant look.

80% hydration
20% levain
2%salt

No coil folds, no autolyse.
DM me if interested in one-on-one sourdough bread classes.

#sourdough #levain #asmr #masamadre #lievitomadre #scoringbread #scoringsourdough taken in Valencia by @sourly

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3 years ago

Swipe 👉 1: time to shape! 2: into the banneton it goes + giggling 😀 3: autolyse ready! 4: levain consistency 5: 1st coil fold 6: 2nd fold 7: 3rd fold. 8: The Crumb!

This is a strong flour and semolina sourdough. The levain was very mature and kept at 23c for around 12h and as you can see in the 3rd video, it still looks very strong.

DM me for more details!

#sourdoughclub #wildyeast #countryloaf #countrysourdough #artisanbread #levain #flourwatersalt #wildyeastbread #breadmaking #coilfold #bakingbread #crumb #sourdoughbread #sourdough #breadstagram #sourdoughstarter #breadshaping by @sourly

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4 years ago

1) score and bake
2) shape
3) baked

Lately, I've been baking lower hydration bread, and it's an exciting addiction! Lower hydration adds a fun twist to experimenting with new bread shapes, and it keeps the bread wonderfully easy to slice. While it might not give you the most open crumb, it's a delightful change of pace.

Consider subscribing for recipes and more!

DM for baking lessons or if you have any questions. Enjoy a 10% discount on @wiremonkeyshop products using my link in story highlights!
Happy baking!!

#batard #countryloaf #artisanbread #levain #sourdoughbread #sourdough #breadmaking #instabread #shapingbread #sourdoughscoring #breadscoring #ovenspring by @sourly

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3 years ago

Read below 👇

Coil Folds Serve Many Purposes:

You might be wondering why coil folds are such a valuable technique in bread-making. Let's break it down:

Firstly, coil folds help distribute temperature evenly throughout the dough. When you're working with a small batch of dough and using a proofing box, you don't have to worry as much about temperature because the box keeps everything nice and controlled.

Secondly, they work wonders for enhancing dough structure. By layering gluten and gas through the folding process, you get a more intricate crumb texture. You can get a more uniforme crumb by increasing the number of foldings.

Next, let's talk about oxygenation. When you fold the dough, you're introducing oxygen into it, which promotes a better gluten network and overall dough strength.

Now, when your dough is well developed through mixing, you may not always need to do coil folds especially if your dough is well supported in a container with the right hydration levels.

Lastly, coil folds can really benefit dough that's been subjected to a long autolyse or made with flour containing strong enzymatic activity.

I think that's ok for today. Feel free to let me know in the comments if you have any questions about coil folds or any other bread related topics.

Have a great day!

#sourdough #masamadre #coilfold #licoli #flourwatersalt #sourdoughbread #bakingbread taken in Valencia by @sourly

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2 years ago

92% hydration pizza alla pala with biga.

DM me for more details

#pizzaallapala #pizzainteglia #pizzabiancaromana #pizzategliaromana #biga @mulinocaputo by @sourly

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3 years ago

That's how an underproofed and a properly proofed bread bloom in the oven.

#sourdoughclub #wildyeast #countryloaf #countrysourdough #artisanbread #levain #flourwatersalt #wildyeastbread #breadmaking #breadbaking #bakingbread #sourdoughbread #sourdough #instabread #igbreadclub #breadstagram #ovenspring by @sourly

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4 years ago

Have you ever tried to make a 100% semolina bread??? The crust is unbeatable!

#sourdough
#levain
#crumbshot
#semolinabread
#opencrumb
#baker
#crumb
#breadmaking taken in Valencia by @sourly

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3 years ago