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I won a local bread baking competition today!
In Sourdough

I won a local bread baking competition today!


3475 gram deeg

  • [ ] 1400 g water
  • [ ] 300 g volk. Rogge
  • [ ] 300 g mol. Tarwebloem
  • [ ] 1200 g Tarwebloem
  • [ ] 36 g zout

  • [ ] 300 g volk. Rogge starter 1:1:1 starter (24 uur actief):water:volk. Rogge

  • [ ] Eerst rogge mengen in water

  • [ ] Alles mixen

  • [ ] 30 min rusten

  • [ ] 3x om 30 min stretch en fold

  • [ ] Bulk fermentatie 4 uur 23 graden C

  • [ ] 9 uur koelkast proofing

  • [ ] Bakken 27 min 225 graden C overdekt

  • [ ] 15 min 225 graden C open

by the_Ghost_wanted

9 Comments

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  2. 72Pantagruel

    Congrats, nice looking loaf!

    Not too sure if this post gets locked due to the Dutch listing of ingredients.

  3. Standard-Poodle-Mom

    It’s such a beautiful loaf!! Congratulations you deserve to win with that beauty!💞

  5. the_Ghost_wanted

    3475 grams dough

    – [ ] 1400 g water
    – [ ] 300 g whole. Rye
    – [ ] 300 g mol. Wheat flour
    – [ ] 1200 g Wheat flour
    – [ ] 36 g salt
    – [ ] 300 g whole. Rye starter 1:1:1 starter (24 hours active): water: whole. Rye

    – [ ] First mix rye in water
    – [ ] Mix everything
    – [ ] Rest for 30 min
    – [ ] Stretch and fold 3x for 30 min
    – [ ] Bulk fermentation 4 hours 23 degrees C
    – [ ] 9 hours fridge proofing
    – [ ] Baking 27 min 225 degrees C covered
    – [ ] 15 min 225 degrees C open

    For the non dutch 🙂

  6. Some-Key-922

    Pretty!!!!!! Congrats, I’m very happy for you!

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