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Made with care, from start to finish 🤎 A beautiful handmade olive wood lame, a thoughtful gift from @schnitt.holz and my first loaf made with 100% All-Purpose Confluence flour from @chimacumgrain 🌾 A little celebration of craftsmanship, local grains, and the people who make beautiful things ✨ #sourdoughart #breadscoring #breadart #localgrains #artisanbread
Made with care, from start to finish 🤎 A beautiful handmade olive wood lame, a thoughtful gift from @schnitt.holz and my first loaf made with 100% All-Purpose Confluence flour from @chimacumgrain 🌾 A little celebration of craftsmanship, local grains, and the people who make beautiful things ✨ #sourdoughart #breadscoring #breadart #localgrains #artisanbread
#bakethisbread #breadandbirkins #sourdough #breadscoring #bread
#bakethisbread #breadandbirkins #sourdough #breadscoring #bread
This simple hack is a game changer 🤎 Simply cut a V in your lame razor blade. The small sharp edges make it so much easier create detailed scoring patterns. Try this the next time you're scoring your sourdough! #glutenfreesourdough #breadart #sourdoughscoring #breadscoring #glutenfree
This simple hack is a game changer 🤎 Simply cut a V in your lame razor blade. The small sharp edges make it so much easier create detailed scoring patterns. Try this the next time you're scoring your sourdough! #glutenfreesourdough #breadart #sourdoughscoring #breadscoring #glutenfree
Sourdough bread 🌰#breadscoring #artisanbread #breadart #breadscoring #хлібназаквасці
Sourdough bread 🌰#breadscoring #artisanbread #breadart #breadscoring #хлібназаквасці
Ekmek için gerekli malzemeler: 20 gr çavdar unu 60 gr tam buğday unu 320 gr beyaz un 290 gr su 8 gr tuz 100 gr ön maya (20 gr ekşi maya +40 gr beyaz un +40 gr su ) Gece yatmadan önce ön maya hazırlanır ve kavonoza konulur oda sıcaklığında bırakılır. Sabah sekizde çavdar unu, tam buğday unu, beyaz un su ile karıştırılır. Bir saat sonra ön maya ve tuz eklenerek 10 dak yoğurulur. Yoğurulan hamur yağlanmış kaba aktarılır. Birer saat aralıklarla toplam üç defa katlanır. Katlamalar bittikten bir saat sonra hamura şekil verilip dolaba kaldırılır. 18 saat sonra fırın boş tencere ya da borcamla 250 derecede yarım saat ısıtılır. Hamur dolaptan çıkarılıp jiletle kesi atılır, yağlı kağıtla tencereye yerleştirilip fırına konulur, 250°’de 25 dakika kapaklı 200°’de 20 dakika kapaksız pişirilir. Deneyenlere afiyet olsun 🌺 Prepare levain by combining 20 g starter, 40 g flour, 40 g water. About after 7-8 hours, our levain will be ready to use.When the levain doubled you can make autolyse by mixing flour and water . Mix 20 g rye flour, 60 g whıle wheat , 320 g bread flour with 290 g water . Cover, and keep somewhere at warm room temperature for 30 minutes.After 30 minutes add levain and knead for 2-3 minutes. After half an hour, add 8 g salt and knead for another 10 minutes. Put the dough into an oiled container then close its lid . Make three strech and folds in an hour interval. When the dough rose 50%, shape the dough. Put it in the fridge to let it ferment in the cold. The next day about 18 hours later the dough had risen almost twice. I preheat the cast iron pan at 250 degrees for half an hour. Score the dough and bake it for 25 minutes at 240 degrees with a lid, and at 200 degrees without a cover for 20 minutes. #sourdoughbread#bread#breadmaking#artisanbread#realbread#breadhomemade#eksimayaliekmek#eksimaya#breadscoring#sourdough#feedfeed#eattheworld#wildyeast#lbeautifulccuisines #realbread#wildyeast#surdegsbröd#f52grams #ekşimaya #foodfluffer #foodartproject
Ekmek için gerekli malzemeler: 20 gr çavdar unu 60 gr tam buğday unu 320 gr beyaz un 290 gr su 8 gr tuz 100 gr ön maya (20 gr ekşi maya +40 gr beyaz un +40 gr su ) Gece yatmadan önce ön maya hazırlanır ve kavonoza konulur oda sıcaklığında bırakılır. Sabah sekizde çavdar unu, tam buğday unu, beyaz un su ile karıştırılır. Bir saat sonra ön maya ve tuz eklenerek 10 dak yoğurulur. Yoğurulan hamur yağlanmış kaba aktarılır. Birer saat aralıklarla toplam üç defa katlanır. Katlamalar bittikten bir saat sonra hamura şekil verilip dolaba kaldırılır. 18 saat sonra fırın boş tencere ya da borcamla 250 derecede yarım saat ısıtılır. Hamur dolaptan çıkarılıp jiletle kesi atılır, yağlı kağıtla tencereye yerleştirilip fırına konulur, 250°’de 25 dakika kapaklı 200°’de 20 dakika kapaksız pişirilir. Deneyenlere afiyet olsun 🌺 Prepare levain by combining 20 g starter, 40 g flour, 40 g water. About after 7-8 hours, our levain will be ready to use.When the levain doubled you can make autolyse by mixing flour and water . Mix 20 g rye flour, 60 g whıle wheat , 320 g bread flour with 290 g water . Cover, and keep somewhere at warm room temperature for 30 minutes.After 30 minutes add levain and knead for 2-3 minutes. After half an hour, add 8 g salt and knead for another 10 minutes. Put the dough into an oiled container then close its lid . Make three strech and folds in an hour interval. When the dough rose 50%, shape the dough. Put it in the fridge to let it ferment in the cold. The next day about 18 hours later the dough had risen almost twice. I preheat the cast iron pan at 250 degrees for half an hour. Score the dough and bake it for 25 minutes at 240 degrees with a lid, and at 200 degrees without a cover for 20 minutes. #sourdoughbread#bread#breadmaking#artisanbread#realbread#breadhomemade#eksimayaliekmek#eksimaya#breadscoring#sourdough#feedfeed#eattheworld#wildyeast#lbeautifulccuisines #realbread#wildyeast#surdegsbröd#f52grams #ekşimaya #foodfluffer #foodartproject
Parece renda, mas é pão artesanal! 🌾🍞 Neste trabalho, os cortes rasos criam os desenhos delicados, enquanto os cortes mais profundos direcionam a expansão da massa durante o forno. Foram apenas sete minutos de decoração para transformar um pão de fermentação natural em uma verdadeira obra de arte. Além de técnica, fazer pão também é criatividade, paciência e respeito ao tempo da massa. Salve esta inspiração para testar em seus próximos pães e compartilhe com alguém que ama panificação artesanal. Você teria coragem de cortar um pão depois de deixá-lo tão bonito assim? 😅 ⚠️ Para fazer os desenhos, utilize uma lâmina própria para panificação e manuseie com cuidado. #paodecorado #breadscoring #salvador #riodejaneiro #curitiba
Parece renda, mas é pão artesanal! 🌾🍞 Neste trabalho, os cortes rasos criam os desenhos delicados, enquanto os cortes mais profundos direcionam a expansão da massa durante o forno. Foram apenas sete minutos de decoração para transformar um pão de fermentação natural em uma verdadeira obra de arte. Além de técnica, fazer pão também é criatividade, paciência e respeito ao tempo da massa. Salve esta inspiração para testar em seus próximos pães e compartilhe com alguém que ama panificação artesanal. Você teria coragem de cortar um pão depois de deixá-lo tão bonito assim? 😅 ⚠️ Para fazer os desenhos, utilize uma lâmina própria para panificação e manuseie com cuidado. #paodecorado #breadscoring #salvador #riodejaneiro #curitiba
Scoring Sourdough Boule Bread #sourdoughscoring #breadscoring #bread #baking #breadart
Scoring Sourdough Boule Bread #sourdoughscoring #breadscoring #bread #baking #breadart
Pumpkin sourdough scoring 🎃🍞 One of my favorite ways to turn a simple sourdough loaf into something special for fall. Would you try this scoring design? #sourdough #sourdoughbread #sourdoughscoring #pumpkinsourdough #breadscoring
Pumpkin sourdough scoring 🎃🍞 One of my favorite ways to turn a simple sourdough loaf into something special for fall. Would you try this scoring design? #sourdough #sourdoughbread #sourdoughscoring #pumpkinsourdough #breadscoring
I was only slicing this little sourdough loaf for the freezer when those colorful edges stopped me in my tracks. Back to the window we went — even though the rain had other plans. 😉 What began as a few flowing lines scored across one tiny loaf became little stripes around every slice. Apparently, this one still had a little more to say. 💚🩵💛 A little color note: turmeric, Midori Jade matcha, blue spirulina, and a blend of blue and green spirulina for the deepest shade. The matcha and blue spirulina are from @suncorefoods. #NaturallyColoredSourdough #SourdoughArt #ColorfulSourdough #BreadScoring #SourdoughBread
I was only slicing this little sourdough loaf for the freezer when those colorful edges stopped me in my tracks. Back to the window we went — even though the rain had other plans. 😉 What began as a few flowing lines scored across one tiny loaf became little stripes around every slice. Apparently, this one still had a little more to say. 💚🩵💛 A little color note: turmeric, Midori Jade matcha, blue spirulina, and a blend of blue and green spirulina for the deepest shade. The matcha and blue spirulina are from @suncorefoods. #NaturallyColoredSourdough #SourdoughArt #ColorfulSourdough #BreadScoring #SourdoughBread
Um desenho de renda e espigas de trigo no pão de fermentação natural desta manhã! Fazer esses cortes é tão satisfatório! #pãodefermentaçãonatural #sourdough #breadscoring
Um desenho de renda e espigas de trigo no pão de fermentação natural desta manhã! Fazer esses cortes é tão satisfatório! #pãodefermentaçãonatural #sourdough #breadscoring
The calm before the score. Smooth dough, light dusting, clean board, and Just enough flour to make the pattern show without burying the crust. Beginner sourdough tip: a confident setup makes scoring feel way less scary. Check out Lori’s page for more sourdough baking inspo! @lorijeansourdough #lanongloves #sourdough #sourdoughtips #breadscoring #breadart
The calm before the score. Smooth dough, light dusting, clean board, and Just enough flour to make the pattern show without burying the crust. Beginner sourdough tip: a confident setup makes scoring feel way less scary. Check out Lori’s page for more sourdough baking inspo! @lorijeansourdough #lanongloves #sourdough #sourdoughtips #breadscoring #breadart
Achei que este desenho no pão ficou tão lindinho... 🥖 E olha que hj nem estava tão inspirada... Mas ai, qdo vi o pão, não resisti... E vou falar, o pão esta uma delícia... 😋 #breadscoring #sourdoughscoring
Achei que este desenho no pão ficou tão lindinho... 🥖 E olha que hj nem estava tão inspirada... Mas ai, qdo vi o pão, não resisti... E vou falar, o pão esta uma delícia... 😋 #breadscoring #sourdoughscoring
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