Piggo's Bread Gallery

2018/09/19

Wed, 19 Sep 2018 12:00:00 +0000

This was my first bread ever.

I didn’t have a sourdough starter yet, so it used store-bought yeast. It looked okay, tasted mediocre.

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2018/09/26

Wed, 26 Sep 2018 12:00:00 +0000

My first sourdough bread. I added coriander seeds to it. Pretty good

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2018/09/30

Sun, 30 Sep 2018 12:00:00 +0000

nice crust, but it had huge holes in it. idk why

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2018/10/04

Thu, 4 Oct 2018 12:00:00 +0000

Tried cutting the dough blob before baking, like I saw in some tutorial. I think I overdid it a bit

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2018/10/09

Tue, 9 Oct 2018 12:00:00 +0000

a bit flat, but tasty

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2018/10/15

Mon, 15 Oct 2018 12:00:00 +0000

nice crust

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2018/10/20

Sat, 20 Oct 2018 12:00:00 +0000

I made the dough too runny–too much water–so it spilled over the whole baking form. That’s why it’s round. I dont remember what it tasted like, probably average

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2018/10/24

Wed, 24 Oct 2018 12:00:00 +0000

There's no note about this bread.

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2018/10/30

Tue, 30 Oct 2018 12:00:00 +0000

this came out a bit more "rustic" than usual. the cracked crust looks nice, but it makes slicing difficult

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2018/11/06

Tue, 6 Nov 2018 12:00:00 +0000

Experimenting with chia seeds. Tasted okay, but a lot of the seeds didn’t stick to the bread. Maybe I should’ve put them in water for a bit first.. they get all slimy in water, might stick better

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2018/11/20

Tue, 20 Nov 2018 12:00:00 +0000

cracked crust again

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2018/12/28

Fri, 28 Dec 2018 12:00:00 +0000

I didn’t bake any bread for almost a month and the starter culture went bad. This bread didn’t rise at all and was super sour.

Was planning to eat it, but it was just disgusting. I threw the whole thing out and refreshed the starter for about a week.

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2019/01/02

Wed, 2 Jan 2019 12:00:00 +0000

First bread with the renewed starter culture. Didn’t rise much, but tasted okay.

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2019/01/06

Sun, 6 Jan 2019 12:00:00 +0000

that’s more like it

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2019/01/08

Tue, 8 Jan 2019 12:00:00 +0000

trying a new recipe - I may have finally found the right ratio of rye vs wheat flour. It’s quite simple - 1:1. Baked with 200g of each and one spoon of salt. Note the starter is rye only, so it counts into the rye amount.

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2019/01/10

Thu, 10 Jan 2019 12:00:00 +0000

Trying to bake a baguette with a recipe I got from Dashie. It tasted okay, but I’ll stick with bread.

the weird shape is due to limited baking space - I baked it (like all the other breads) in a Remoska.

here’s the recipe:

340ml water ~25°C
2 tablespoon of oil (used sunflower one)
2 coffee spoons of salt
4 coffee spoon of sugar
560gr of T55 type flour
5g of instant yeast (bought in a bunch of small bags)

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2019/01/11

Fri, 11 Jan 2019 12:00:00 +0000

this one was very good

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2019/01/14

Mon, 14 Jan 2019 12:00:00 +0000

nice texture, not cracked at all. this is because I added some water into the baking form, so it made steam. like you’re supposed to.

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2019/01/19

Sat, 19 Jan 2019 12:00:00 +0000

made the dough too dry, so it couldn’t rise properly. also didn’t do the steam thing. all in all a disaster

but it tasted okay regardless

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2019/01/23

Wed, 23 Jan 2019 12:00:00 +0000

This was one of the best breads yet. I didn’t use any of the wholegrain wheat this time, but the main difference was probably that I made the dough more wet (after the small dry bread fiasco) and gave it more time to rise.

The starter with rye was sitting in its bowl overnight, then I mixed it with wheat, salt and spices in the morning and let it do its work til about 2 PM. The dough was nice and stringy, as you can see in the pictures.

Also the crust came out excellent, not too thick and crunchy.

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