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baking_bread_nl

baking_bread_nl

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Feel free to follow my journey in sourdough

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So let me tell you what’s going on, and why I’m in Germany right now. I’m currently at the Akademie Deutsches Bäckerhandwerk in Weinheim for a one year course to become the first officially certified bread sommelier in the Netherlands. We are here with a group of students from more than ten different nationalities to learn everything about bread, history, grains, flavors, aromas, crusts, smells, colors and how to pair it with wines and all types of food so next year is gonna be very interesting one for me, but also for all of you. I will be sharing knowledge, design more classes on breadknowledge, do breadtastings and teach breadpairing, and if you want to get into contact to find a way to collaborate with me just send me a dm and we’ll go from there. #breadsommelier #thelanguageofbread #breadtasting #breadpairing #breadschool #akademiedeutschesbäckerhandwerk #bread created by baking_bread_nl with Chilled Vision's Happiness

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So let me tell you what’s going on, and why I’m in Germany right now.
I’m currently at the Akademie Deutsches Bäckerhandwerk in Weinheim for a one year course to become the first officially certified bread sommelier in the Netherlands. We are here with a group of students from more than ten different nationalities to learn everything about bread, history, grains, flavors, aromas, crusts, smells, colors and how to pair it with wines and all types of food so next year is gonna be very interesting one for me, but also for all of you. I will be sharing knowledge, design more classes on breadknowledge, do breadtastings and teach breadpairing, and if you want to get into contact to find a way to collaborate with me just send me a dm and we’ll go from there.

#breadsommelier #thelanguageofbread #breadtasting #breadpairing #breadschool #akademiedeutschesbäckerhandwerk #bread

#primoimpasto #panettone #grandilievitati #lievitomadre #lievitazionenaturale #lievitati #panettoneartigianale #panettoneclassico #sourdough #sourdoughbaking #panettoneclasico #panettoneallimone #panettones #tiktokbaker #bakersoftiktok #bakerstok created by baking_bread_nl with Giovanni Risitano's Canta napoli

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#primoimpasto #panettone #grandilievitati #lievitomadre #lievitazionenaturale #lievitati #panettoneartigianale #panettoneclassico #sourdough #sourdoughbaking #panettoneclasico #panettoneallimone #panettones #tiktokbaker #bakersoftiktok #bakerstok

This aliquot is just the perfect tool to check the proofing proces of your dough, when the dough is finished mixing you use the vacuum pump to pull dough into the tube till it reaches the O mark. At this moment it is pretty warm in my bakery so I leave it to proof around 70% before dividing and preshaping the dough. So when the dough in the tube reaches the 70% mark I know it is ready to be divided. When it gets colder again it might be that I leave it to proof further to get to the same results. #billieolive #aliquot #sourdoughproofing #fermentation #fermentingsourdough #processcontrol #sourdoughcheck #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker #bakersoftiktok #tiktokbaker #bakerstok created by baking_bread_nl with Balang_3go's Positive Nanana

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This aliquot is just the perfect tool to check the proofing proces of your dough, when the dough is finished mixing you use the vacuum pump to pull dough into the tube till it reaches the O mark. At this moment it is pretty warm in my bakery so I leave it to proof around 70% before dividing and preshaping the dough. So when the dough in the tube reaches the 70% mark I know it is ready to be divided. When it gets colder again it might be that I leave it to proof further to get to the same results. #billieolive #aliquot #sourdoughproofing #fermentation #fermentingsourdough #processcontrol #sourdoughcheck #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker #bakersoftiktok #tiktokbaker #bakerstok

created by baking_bread_nl with Nicolas Godin's Les rues de Paris

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I’m prepping fridges full of bread at the moment. Next weekend I’ll be attending the @pinksterfair in Ommen, 3 days of fun and pleasure filled with lots of stands and I’ll be there together with @natuurvoedingmolendelelie who are my main supplier for flour and grains. I’ll be loading up the stand with lots and lots of bread, rolls, croissants, cinnamonrolls and more. In this video I’m showing the technique for shaping a batard shaped bread. This is my mustard/matured cheese bread, which is now resting in the fridge till we bake it. #pinksterfair #breadpreparation #shapingbread #tlaerommen #pinksteren #pinksterfairommen #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker #tiktokbaker #bakertok #bakersoftiktok created by baking_bread_nl with BlueWhaleMusic's A World of Color

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I’m prepping fridges full of bread at the moment. Next weekend I’ll be attending the @pinksterfair in Ommen, 3 days of fun and pleasure filled with lots of stands and I’ll be there together with @natuurvoedingmolendelelie who are my main supplier for flour and grains. I’ll be loading up the stand with lots and lots of bread, rolls, croissants, cinnamonrolls and more.

In this video I’m showing the technique for shaping a batard shaped bread. This is my mustard/matured cheese bread, which is now resting in the fridge till we bake it.

#pinksterfair #breadpreparation #shapingbread #tlaerommen #pinksteren #pinksterfairommen #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker #tiktokbaker #bakertok #bakersoftiktok

Balling pieces of dough, it’s a technique used a lot in the bakery. Most of the time when shaping a boule you turn the dough upside down and stretch small parts of dough over the rest to try and shape into a ball like shape, but when you make smaller rolls or smaller breads like these 175gr boules (and I make lots of them every week) it’s easier to work two-handed. Or even roll them single handed like in the second part of the video. The trick is that you tuck the dough in under the ball in a twisting motion while making sure that the skin of the dough does not tear. When the ball is tight enough and has enough tension your ready to proof it. #doughball #ballingdough #boule #rolls #sourdoughrolls #breadrolls #rolls #techniquetuesday #bakingtechnique #bakestudio #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #bakingbread #artisanbaker #tiktokbaker #bakerstok #bakeroftiktok created by baking_bread_nl with Montell Jordan's This Is How We Do It

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Balling pieces of dough, it’s a technique used a lot in the bakery. Most of the time when shaping a boule you turn the dough upside down and stretch small parts of dough over the rest to try and shape into a ball like shape, but when you make smaller rolls or smaller breads like these 175gr boules (and I make lots of them every week) it’s easier to work two-handed. Or even roll them single handed like in the second part of the video. The trick is that you tuck the dough in under the ball in a twisting motion while making sure that the skin of the dough does not tear. When the ball is tight enough and has enough tension your ready to proof it.

#doughball #ballingdough #boule #rolls #sourdoughrolls #breadrolls #rolls #techniquetuesday #bakingtechnique #bakestudio #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #bakingbread #artisanbaker #tiktokbaker #bakerstok #bakeroftiktok

Thanks to @_clips4all_ for shooting some amazing footage at @pizzaloversfestival. Really love this video. We had an amazing time at the festival where I was invited to host a sourdough masterclass for 150 persons. (Was my first time for such a big group so was a little nervous before, but it al went really nice. In the mean time while I was talking about sourdough my wife sold out almost all of the bread we brought with us which gave us the opportunity to enjoy a nice afternoon at the festival ourselves. For everyone who missed it make sure you're there next year, for all who have visited the festival, I hope you enjoyed it as much as we did. #pizzaloversfestival #pizzalovers #pizza #bread #interview #foodfestival #welovepizza #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker created by baking_bread_nl with baking_bread_nl's origineel geluid

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Thanks to @_clips4all_ for shooting some amazing footage at @pizzaloversfestival. Really love this video. We had an amazing time at the festival where I was invited to host a sourdough masterclass for 150 persons. (Was my first time for such a big group so was a little nervous before, but it al went really nice. In the mean time while I was talking about sourdough my wife sold out almost all of the bread we brought with us which gave us the opportunity to enjoy a nice afternoon at the festival ourselves. For everyone who missed it make sure you're there next year, for all who have visited the festival, I hope you enjoyed it as much as we did. #pizzaloversfestival #pizzalovers #pizza #bread #interview #foodfestival #welovepizza #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker

After the panettone course from @al.bernardi77 I’ve tried a few batches which didn’t work out the way I wanted them to. After some good pointers in the right direction I found out that my main problem was that the PM had too much acids which caused my primo to acidify too much during proofing. All was related to a too high temperature during warm proofing. Changed this and gave it another try which resulted in the best panettone I’ve made so far. #panettone #panettones #panettoneartigianale #panettoneclassico #panettoneartesanal #grandelievitato #pastamadre #pastamadresolida #kingofbreads #colomba #sourdough #naturallyleavend #bakingbreadnl #tiktokbaker #bakerstok #bakersoftiktok created by baking_bread_nl with Jeppe Reil's Summer Up

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After the panettone course from @al.bernardi77 I’ve tried a few batches which didn’t work out the way I wanted them to. After some good pointers in the right direction I found out that my main problem was that the PM had too much acids which caused my primo to acidify too much during proofing. All was related to a too high temperature during warm proofing. Changed this and gave it another try which resulted in the best panettone I’ve made so far.

#panettone #panettones #panettoneartigianale #panettoneclassico #panettoneartesanal #grandelievitato #pastamadre #pastamadresolida #kingofbreads #colomba #sourdough #naturallyleavend #bakingbreadnl #tiktokbaker #bakerstok #bakersoftiktok

Did some test baking with different spelt flours, baked these breads with 100% spelt flour, 50% whole spelt and 50% spelt flour. All the breads where made with the same recipe containing 25% starter, 2% salt and 70% water. I did an autolyse for 60 minutes only water and flour, held back 2% water for mixing in the salt. After the hour I mixed in the starter at first speed for 4 minutes, then added the salt and when the dough came back together it had a bulkproof for 4 hours, giving the dough 3 gentle coil folds to build strength. Divided and pre shaped the dough and left it to rest for 30 minutes. Then gently shaped the bread and put in the fridge for overnight rest. Preheat the oven at 240C, place the bread in the oven apply steam and turn down to 210. Bake for 20 minutes with steam, then 15-20 minutes without steam. I used the flours from: @zonnespelt, @slaegesteverink, @natuurvoedingmolendelelie #spelt #speltsourdough #speltbread #speltflour #speltbrood #wholespeltsourdough #localflour #testbaking #bakinglab #bakersgonnabake #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #homebakedbread #bakingbread #artisanbaker #lekkerzwolle #zwolle created by baking_bread_nl with Infraction Music's Life

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Did some test baking with different spelt flours, baked these breads with 100% spelt flour, 50% whole spelt and 50% spelt flour. All the breads where made with the same recipe containing 25% starter, 2% salt and 70% water. I did an autolyse for 60 minutes only water and flour, held back 2% water for mixing in the salt. After the hour I mixed in the starter at first speed for 4 minutes, then added the salt and when the dough came back together it had a bulkproof for 4 hours, giving the dough 3 gentle coil folds to build strength. Divided and pre shaped the dough and left it to rest for 30 minutes. Then gently shaped the bread and put in the fridge for overnight rest. Preheat the oven at 240C, place the bread in the oven apply steam and turn down to 210. Bake for 20 minutes with steam, then 15-20 minutes without steam.

I used the flours from: @zonnespelt, @slaegesteverink, @natuurvoedingmolendelelie

#spelt #speltsourdough #speltbread #speltflour #speltbrood #wholespeltsourdough #localflour #testbaking #bakinglab #bakersgonnabake #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #homebakedbread #bakingbread #artisanbaker #lekkerzwolle #zwolle

This week I’ve been baking up some delicious pecan caramel cinnamon rolls. I’ve seen them lots of times and every time I have been thinking “I want this” but I’ve never actually tried. So this week I actually made this because it was my little girls birthday and as our tradition goes we woke her up with a sweet breakfast. And oh my god it was incredible, I know what’s coming to the menu real soon….. #c#cinnamonrollsc#cinnamonrollc#caramelpecanbunsp#pecancaramelbunc#cinnamonbuns#sweetsourdoughs#sweetbreadc#caramelc#cinnabuns#sweetstartercinnamonbuns #tiktokbaker #bakerstok #bakersoftiktok created by baking_bread_nl with Shirley Ellis's I See It, I Like It, I Want It

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This week I’ve been baking up some delicious pecan caramel cinnamon rolls. I’ve seen them lots of times and every time I have been thinking “I want this” but I’ve never actually tried. So this week I actually made this because it was my little girls birthday and as our tradition goes we woke her up with a sweet breakfast. And oh my god it was incredible, I know what’s coming to the menu real soon…..

#c #cinnamonrolls c#cinnamonroll c#caramelpecanbuns p#pecancaramelbun c#cinnamonbun s#sweetsourdough s#sweetbread c#caramel c#cinnabun s#sweetstarter cinnamonbuns #tiktokbaker #bakerstok #bakersoftiktok

The magic of lamination. A laminated dough consists of beautiful layers of butter and dough. The contrast between the layers so cool, and let’s you see how many layers you’ve made. These croissants got baked in my rofco oven as I am still looking for a good convection oven, but they turned out really nice. Baked at 160C for about 20 min, vents open and let the steam out after about 12 mins. #croissant #croissants #laminateddough #lamination #breadworkscourses #viennoiseries #artoflamination #allaboutcroissant #frenchpastry #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker #bakerstok #tiktokbaker #bakersoftiktok created by baking_bread_nl with Oh The Larceny's Incredible

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The magic of lamination. A laminated dough consists of beautiful layers of butter and dough. The contrast between the layers so cool, and let’s you see how many layers you’ve made. These croissants got baked in my rofco oven as I am still looking for a good convection oven, but they turned out really nice. Baked at 160C for about 20 min, vents open and let the steam out after about 12 mins.

#croissant #croissants #laminateddough #lamination #breadworkscourses #viennoiseries #artoflamination #allaboutcroissant #frenchpastry #zuurdesem #zuurdesembrood #desem #desembrood #sourdoughbaker #sourdough #sourdoughbread #ilovesourdough #discardsdontexist #saynotodiscards #flourwatersalt #sourdoughbaking #naturallyleavend #homemadesourdough #sourdoughclub #homebakedbread #freshlybaked #bakingbread #artisanbaker #bakerstok #tiktokbaker #bakersoftiktok

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