rbfoodboard

06/05/2025

25/04/2025

I still have it in Me !
Sourdough bread baking

# healthy

29/03/2025

Always a joy to bake your own sourdough bread. So profoundly satisfying !
Bulk fermentation done at random intervals. Total Bulk fermentation time 6hrs. Cold re**rde-16 hrs.
Open baked over cast iron base with steam in normal oven at 250°c.
Flour used -twf 8615 .

25/09/2024

It's been a while since I baked a Sourdough bread. Been keeping busy with lot of work and other stuff on my end.

This bake was just to see if I can still bake after such a long gap. Mixed rye, whole grain, dark grain and bread flour in random quantity (total 400 gms flour). Hydration 320 gms. Starter 70 gms.
Bulk fermentation - 5hrs.
Cold fermentation - 12 hrs.
Baked in DO. 20+20 mins.
Scoring lames -Always my own lames. This one CURVE lame.

20/08/2024

Bread flour 8615 bake. 75%💦. Few grams protein dose with Nigella seeds and pumpkin seeds.
6hrs bulk fermentation. 16 hrs coldre**rd.
Baked at 245 - 20 mins in DO. 215 - 20 mins with lid off.

Happy baking

26/07/2024

The Golden Glow!
Gold and Wheat synonyms Kanak (कनक).
Picture taken in golden sunshine ☀.

Flour - Dark wheat whole grain flour.
Slow fermented Sourdough bread bake.

07/07/2024

Sourdough bread
400 gms flour
300 gms water
80 gms levain
8 gms salt

Mix levain in autolysed dough. Rest 30-40 mins
Mix salt. Rest 30-40 mins.
Bulk fermentation 5-7 hrs.
Coil and fold once every 30-40 mins.
Pre shape, shape & placed in the banneton.
Cold fermentation 10-16 hrs.
Score and bake - 40 mins.

This is how I generally prep my dough and next day bake. Keep the fermentation temp at 30°c.

Scoring done with
Link in bio 🔗

Learn to bake with us. Hands on experience. One to one customised sessions.

02/07/2024

Baking with my favorite flours.
T-80 dark wheat, German Rye and Multskorn with multiseeds.
T-80 dark wheat-70%
German Rye - 20%
Multskorn 20 with seeds - 10%
Active levain - 16% ( delhi is too hot and humid)
Salt - 2%
Water hydration - 80%.
Multiseeds - 5%extra with same amount of water extra added to hydration.

Ovetnite autolysed dough kept in fridge.
6 am - levain mix
6.40 am - salt mix
7.15 am - gluten build up in stand mixer
8.00 am - coil and fold
8.30 am - 2nd coil and fold
9.10 am - last and final coil and fold.
Rested for one hour in fridge before the final shaping and cold re**rd.
Baked next morning straight up from the fridge.
Preheated oven at 250 - 45 mins
Baked in DO at 245 - 20 mins.
(lid closed)
Another 20 mins at 220. (lid open)

I personally love my breads with multiseeds. One - it's gives me good bulk fermentation and 2ndly - later always gives a good oven spring. Offcourse the added flavour and taste to the crumb. I mix seeds at the time of doing the autolyse. Water is added extra as same weight of the seeds to keep the overall flour hydration and absorption separate.

Rustic, healthy , aromatic and bursting with flavour crumb guaranteed!

Happy baking!

26/06/2024

Sourdough bread baking
Flour used T-65 /T-80 and T-150. All three flours mixed at random. Hydration at 80%. Bulk fermented for 4.5 hrs. Cold retarted for 12 hrs.

01/06/2024

Light and airy focaccia with no topping and Seasoning.

Flour used T-55 350 gms with 300 gms water 70gms starter /25gms olive oil /7gms salt.
Gluten build and strength given to starter and salt mixed flour in stand mixer. Followed by 3 coil and fold process. 1hr rest between each process and dough temp kept at 30°c (85°f).
Cold re**rded in fridge for 2 days plus. Fridge temp at 7°c(19°f). Keeping it at this temp gave a very slow fermentation and good puffed up dough.
Final proving done by spreading out the airy puffy dough in 15*9 baking tray. Generous drizzle of olive oil and dimpled to give good airy pockets. Proved for about 40 - 50 mins before the bake.
Preheated oven at 215.
Baked for 20 mins at 215 °c (420°f)

Placed over wire rack to cool down and breath all over.

Awesomely airy and light crumb. I'll have a sub sandwich with this one. How will you like to have it?

25/05/2024

Sourdough bake done right in Delhi hot weather. It's peaking at 45°c.
Starting from autolyse to final shaping - dough temp maintained at 30°c. This was done by keeping the dough in and out of fridge. Bulk fermentation done in 4hrs. Cold fermentation - 16 hrs.
Baking done in DO at 245 and 225 (20 mins).

Bread scoring with Bagru