#yeastwater

[isacookinpadua]

Pane Cafone - bread | Mama Isa's Cooking School Good crumb, texture and taste. I use Wheat Flour Type "0" , organic flour, milled from selected organic wheat, and 7 cereals flour. ... 78% hydration, 2% fine sea salt. 3h warm bulk, 19h cold bulk, 2h RT final proof after shaping ... #buonpane #bread #breadbosses #sordough #lievitomadre #pastamadre #flourandwater #yeastwater #lievitazionenaturale #mamaisacookingschool #homebaker #wildyeast #天然酵母 #masamadre #naturallyleavened #homemade #breadislife @bread #f52grams #yummy #foodphotography #foodporn #cookingclass #breadbaking #breadclass #panecafone (presso Mama Isa's Cooking School) https://www.instagram.com/p/Bz8c7zWID3f/?igshid=1wg6omj82xnql

[german-sourdough-hk]

These sourdough ciabattas are made with apple yeast water. Yeast water is the great alternative for those who don’t bake very often. Once a stable culture it can sit in the fridge for a long time w/o changing. For this batch I did not refresh before using. I waited ½ hour longer than last time till the preferment (swipe right) tripled. I use 20% of the flour and apple yeast water as hydration. In the main dough only water and olive oil. #hefewasser #apfelhefewasser #yeastwater #appleyeastwater #sourdough #hksourdoughclub #hkbread #shatinbread #hkig #852food (at Shatin Hongkong) https://www.instagram.com/p/CntCoYKo3IL/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Trying to figure out which way is better for me when it comes to handle ciabatta dough. Either bulk and retard in 5C , cold shaping (which is easier and final warm proofing (when the oven heats up) OR same day? How do you handle sourdough ciabatta? #hksourdoughbaker #hkbread #shatinbread #homebaker #yeastwater #appleyeastwater #apfelhefewasser #hkig #hkigfood #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmAx_LXI2c2/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

EVOO, autolysed Durum&SFB, salt and a tripled apple-yeast-water driven preferment. The ingredients for my sourdough Ciabatta. #sourdoughbread #appleyeast #apfelhefewasser #shatinbread #yeastwater #hkig #852food #hkbread #shatinfood #homebaker #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/Cl-r9WMDdyn/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Sourdough ciabatta made with apple-yeast-water. Using the yeast water only in a pre-ferment (20%) reduces the (natural)sugar amount of the bread significantly. #shatinbread #appleyeastwater #yeastwater #sourdoughbaker #hksourdoughbaker #hksourdoughclub #germanbread #sauerteig #apfelhefewasser #hefewasser #852food #hkig #hkigfood #ciabatta #sourdoughciabatta (at Sha Tin, Hong Kong) https://www.instagram.com/p/CfLuNHmj188/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Apple-yeast-water ciabatta. My first wild yeast ciabatta. Before I used apple-yeast water to make a preferment, thus less sugar is in the bread. Since I refreshed my yeast water I took the opportunity to use yeast water instead of water like @marcelpaa_einfachbacken suggests in his ciabatta dough. I the dough doubled in 7h at 28C. Taste is nice, crumb not too bad but I must reduce the amount of flour on the outside. This needs practice b/c the dough is a wet one and sticking in final proofing would be a disaster. Anyway it is possible to keep the yeast water at 5C for 6-9 month w/o damage. Great for all who don’t use it weekly. #sourdough #ciabatta #appleyeast #appleyeastwater #yeastwater #shatinbread #hkbread #hksourdoughclub #hkig #852food #homebaker #sourdoughbaking (at Sha Tin, Hong Kong) https://www.instagram.com/p/CcIRfeuj7p7/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

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Refreshing my apple yeast water with apples. Sure just sugar would be ok but in using apples I make sure it’s stays apple yeast water and not “only” yeast water. #appleyeastwater #apfelhefewasser #hefewasser #yeastwater #naturalfermentation #noyeast #ohnehefebacken #hkig #hkigfood #shatin #shatinfood #homebaker (hier: Sha Tin, Hong Kong) https://www.instagram.com/p/CBAl2X_JOif/?igshid=z6ot3cr3lppb

[german-sourdough-hk]

Another try on milk buns. This time I used a pre-ferment with my new apple-yeast-water and one with Lievito Madre. Taste wise a big improvement , and texture wise an improvement, too, but still some way to go till I have what I want. #appleyeastwater #yeastwater #lievitomadre #sourdough #sauerteig #realbread #hkigfood #hkig #hongkongfood #homemadebread ##fermentation #naturalyeast (hier: Hong Kong) https://www.instagram.com/p/B0TF_TVgZ6k/?igshid=1oqvhlioyejgf