Carlo_Panadero's blog
100% Whole Wheat Sourdough
This one is a 100% Whole Wheat sourdough, tips and tricks by @fullproofbaking ? ? thank you!
Sorry for trying be more creative on the photos! ?
Tartine Style Country Bread
Black Sesame Seeded Sourdough
Made and baked last year and was posted on Instagram, I'm trying to put all my bakes on here! So! this was a loaf that is covered with lots of black sesame seeds, Flavour was okay but should have added some seeds to dough as well. That would my next experiment! So many plans!
Croissants Crumb '100% Sourdough and Yeasted'
There's been a lot of practice and failure on making these and I bet if do this again I might fail again, I'm planning on making a tutorial video on these as well.
Waiting and proofing is the hardest part on making these but with patience(a Lot) I manage to do it...
Sourdough Croissants
200g Strong Bakers Flour
Experimenting with Ancient Grains
20% White Khorasan Sourdough with 10% Wholemeal Spelt.
Recipe for 2 medium Loaves:
490g Strong Bread Flour
140g White Khorasan
70g Wholemeal Spelt Flour
525g Water(34c deg)
140g Starter
14g Salt
2 Hours Autolyse
Add starter and rest for 30 minutes then add salt and mix.
Using slap and folds with 10 minutes rest interval until the dough is smooth and developed gluten.
5 hours Total Fermentation before pre shape. With 2 Stretch and folds(30 minutes rest intervals
Lacy and Wild Crumb
This wonderful crumb was made last year 20th of August 2020(Winter), When I started to learn more about fermentation and type of flours.. This is I think the most successful Lacy Crumb that I made. From what I've learned, Flour plays a very important part in getting an open crumb.
380g - Flour Mix(310g Strong Bread Flour/70g Whole Wheat)
300g - Water - 80% Hydration
8g - Salt
80g - Starter
Method:
Chocolate Sourdough
A chocolatey taste with a hint of bitterness for this Chocolate Sourdough, Goes very well with Nutella and definitely “Butter” or on its own.
Recipe for 2 Medium siez loaf:
700g Strong Bread Flour
512g Water
160g Liquid Starter(100% Hydration)
14g Salt
210 Chocolate Paste(70g Cocoa Powder/140g Water)
Same day bake Tartine Style Country Sourdough
Dough has been overly fermented and had a hard time shaping it but still works at the end..... Recipe and method on the link below