marqweabyss

[german-sourdough-hk]

Sourdough wholemeal wheat with rye. Overnight at 5C-ish for the final proofing. #sourdoughbread #sauerteigbrot #mischbrot #germambread #shatinbread #hkbread #hkig #852food (at Shatin Hongkong) https://www.instagram.com/p/CoMK_85DpUP/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Here the result of last week’s Pumpernickel baking. It’s my first one. The taste is incredible and so much better than the commercial one which I don’t like much. Sure have to practice more and adjust to get a less crumbly crumb. I followed the recipe from June this year on the #plötzblog but with falling temperature from ~250 to 100C for 161/2 hours. No malt was used. From this experience I will increase the time to 18hours next time in Germany. Unfortunately I can’t get the Rye Schrot in HK unless I import it myself. #rye #ryebread #pumpernickel #sourdough #sourdoughbread #realbread #naturalfermentation #hkbreadie #shatinbread #hkig #hkigfood #germambread #homebaker #酸麵團 #香港麵包 #德國麵包 #麵包 (hier: Hong Kong) https://www.instagram.com/p/CGjXbqjp4o2/?igshid=19kz91we365d3