make dough

Ingredients: normal bread: 2.6 liter water 4 packages (42g?) fresh yeast, or 6 packages instant yeast 5 kilo flour 3 white 2 volkoren 120g salt (or a bit less)

for 1 kg flour * 1 kg flour * 9 g yeast * 0.52 liter water * 24 g salt

  • make a dough with all ingredients, and knead until good (push your finger in it, it should bounce back, and not be sticky, also you can take a piece and check how stretchy it is)

bulk (first) fermentation

  • let the dough rise until twice the volume, this usually takes all night (depends on temperature), there is no need to heat it, but make sure you cover it (with cooking foil) , so moisture does not get lost

hitting the air out

The point of this is to get rid of big airpockets.

  • take dough out of container
  • put flat on table
  • lift it and hit it back (like a doormat)
  • turn a quarter and repeat 2 times

forming the dough (making balls)

  • cut into pieces that are the weight of the breads you want to make
  • roll up vertical and then horizontal
  • then fold it in a ball, and use the side of the palm of your hand to close the underside

secondary fermentation

pH: primarily acidic to slightly acidic (4.5–6.5). Temperature: 95–113°F (35–45°C). At lower temperatures, fermentation slows down while higher temperatures produce undesirable aromas and excessive acid buildup. Relative humidity (RH%): ideally between 50% and 90%. Carbon source: LAB and yeast feed on monosaccharides and disaccharides. Sugar level: 2.0–10.0%. Higher levels can negatively impact microbial activity due to osmotic pressure. Residual unfermented sugars are necessary during baking for proper crust color development. Salt level: up to 2.5%. Higher levels exert considerable osmotic stress on yeast cells. Water content: Absorption levels of 50.0% or higher, based on flour weight, are optimal. Higher levels lead to faster/uncontrollable yeast activity. Yeast/LAB levels: The higher the yeast/LAB level, the shorter the total fermentation time required to mature the dough.

notes adm:


Ingredients: Salt: for taste, and prevents stickyness of dough Suger: for faster kneading and rising Fat: makes softer kruimstructuur, keeps longer fresh (slows down drying of the bread)


* make a dought with half of the flour with the water (no yeast or salt) and leave for 18- 22 hours (autolyse)
* dissolve yeast in warm water
* Put flower + salt in bowl
* add yeast + water
* knead for 10 minutes
* leave for 15 minutes in kneading machine
* put in big box

* Bulk fermentation:
    around 23 degrees
    2 hours
    fold first 2 half hours
    (or all night in fridge??)

* Cut and make balls (opbollen, om grote luchtzakken eruit te krijgen)
* rest for 40 minutes
* make balls flat

* fold and then roll flat pieces into bread shape (opmaken) and put into bakblik 
* rest for 1 hour

* bake at 230 - 260 degrees

HOw: Get a krokante korst -> longer baking at lower temperature lots of fat -> lower temperature and longer baking, otherwise word niet gaar lots of water -> longer baking bruin brood -> langer kneden 5 may 2019

Normal bread: 2 kg volkorenmeel 3 kg tarwemeel 250 grams sunflowerseeds water 0.6 * 5 = 3 liters salt 30 * 5 = 150 grams yeast (bruggeman instant gist) 20 * 5 = 100 grams >> next time less salt

sourdough (from instant starter) 1.7 water 1 kg volkorenmeel 2 kg tarwemeel 90g of salt 4 bags of instant sourdough starter >> next time less salt

7 may 2019

starter bit of ananasap bit of rye flour

starter bit of warm water bit of rye flour

normal bread: 3 kg tarwemeel 20 * 3 salt (exactly 3 spoons) = 60g 3 10g bags of instant yeast (basak maya (sacharomyces cerevisiae)) , but forgot to put some of it (didn't dissolve)= <30g 1.8 liters of water 10 minutes of kneading > baking 210 C bake for 30 minutes

9 may 2019 22:00 hour sourdough instant bread 115 g salt 5 packages instant sourdough 2 k volkoren 3 k tarwemeel 0.6 * 5 water 250g sunflower 50g linseed 15 minutes neading on 1

10 may Baking make 0.75 kg balls let rest flatten ball and roll it 30 minutes at 180 degrees >> when putting 2 trays, oven temperature drops 40 degrees , so preheat to 220 11 0.75 breads + 1 small 1

15 may
200g volkoren
200g bloem
200ml water
bunch of (random flower without ananas) starter

16 may
pre dough / bigger starter 13:00u
  the (random flower without ananas) starter dough from 15 may
  1 kg volkoren
  0.6 liter water
  20 gram salt
non liquid starter 14:00u
  200g volkoren
  200g bloem
  200ml water
  half of the ananas rogge starter

  <<<<<<< what happened here?

  5 june 2018  
  18.20u >> T=0

120g salt 45g aktif maya 5kg white flour 3 water knead for 8m

18:45u 120g salt 45g aktif maya 2kg volkoren 3kg white 2.8 water
10 minutes kneading

~T=3:40 put first batch in big oven T=3:55:11 big oven 150C T=3:59 small oven 180 T=4:01 first batch small oven T=4:02 160C small oven T=4:04 200C big oven (in the top) T=4:15 210 big oven

  7 june 17:39
  4 times
  120g salt (normal one not pink)
  3k volkoren
  2k tarwemeel
  2.9 / 3 water
  45g powder yeast

  first 2 batche kneaded < 8 minutes


    langer gekneed (was warm op eind)

  18:04 klaar met kneden

  19:41 start baking in small one    

sunday june 24 14:00

sourdough bread: 1.5 of starter 3 white 1.5 volkoren 2 liter add 0.5 volkoren (too wet)

normal bread: 2.6 liter water 4 packages (42g?) fresh yeast 5 kilo flour 3 white 2 volkoren 120g salt

for 1 kg flour * 1 kg flour * 9 g yeast * 0.52 liter water * 24 g salt