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  • vvaltonen
    Ville-Veikko Valtonen
    @vvaltonen

Images by vvaltonen

Greek salad for hot weather 🌞🌞🌞 cucumber, feta, tomatoes, mint, oregano... I don’t know eho invented these classic Mediterranean combos but definitely no need to reinvent the wheel
Greek salad for hot weather 🌞🌞🌞 cucumber, feta, tomatoes, mint, oregano... I don’t know eho invented these classic Mediterranean combos but definitely no need to reinvent the wheel
Fermentation. 100% wheat-ww starter at 50% inoculation. You can definitely see that’s it’s spring.
Fermentation. 100% wheat-ww starter at 50% inoculation. You can definitely see that’s it’s spring.
Avocado 🥑 on toast, my breakfast fav. Pan con palta.
Avocado 🥑 on toast, my breakfast fav. Pan con palta.
Timetable on this one out of the hat. I am starting to believe that large wholes are in part a result of a warmer temperature. In winter the inside temp are around 21-23 C but now in spring they reach 24-26 C. Thus my starter is way more active and the proofing temp is higher. Every spring I get more open crumb, better volume. Can you overcome this by using hotter water in winter or is proofing temp more important?
Timetable on this one out of the hat. I am starting to believe that large wholes are in part a result of a warmer temperature. In winter the inside temp are around 21-23 C but now in spring they reach 24-26 C. Thus my starter is way more active and the proofing temp is higher. Every spring I get more open crumb, better volume. Can you overcome this by using hotter water in winter or is proofing temp more important?
First test of pizza romana tonda. 62% hydration, natural levain poolish 28%, 50% 00 flour and 50% bread flour. Okay texture for the dough. Still learning the oven. Was actually delicious this time. I used no salt whatsoever in the sauce.
First test of pizza romana tonda. 62% hydration, natural levain poolish 28%, 50% 00 flour and 50% bread flour. Okay texture for the dough. Still learning the oven. Was actually delicious this time. I used no salt whatsoever in the sauce.
Antipasto and caprese salad platter for #europaleague studio
A slice of homemade sourdough bread waiting to be topped with avocado 🥑
A slice of homemade sourdough bread waiting to be topped with avocado 🥑
Third test with @roccbox. I think that the flame is too weak with 20 mbar control (had to change the original for it was incompatible in my country). The pizzas cook in about 2 minutes, but the sides stay pale and the bottom doesn’t char enough. Apparently wrapping the dough balls with multiple layers of plastic wrap is not sufficient if you keep your dough balls in the balcony. There was a slight skin on the balls. Well, good practice for stretching. Canned San Marzano tomatoes were really acid compared to my go-to brand. This pie with bufala mozzarella. Testing continues...
Third test with @roccbox. I think that the flame is too weak with 20 mbar control (had to change the original for it was incompatible in my country). The pizzas cook in about 2 minutes, but the sides stay pale and the bottom doesn’t char enough. Apparently wrapping the dough balls with multiple layers of plastic wrap is not sufficient if you keep your dough balls in the balcony. There was a slight skin on the balls. Well, good practice for stretching. Canned San Marzano tomatoes were really acid compared to my go-to brand. This pie with bufala mozzarella. Testing continues...
Today’s bake. I notice a clear difference between the flour I am using now and the one I used to use. Twelve % protein v eleven %.
Today’s bake. I notice a clear difference between the flour I am using now and the one I used to use. Twelve % protein v eleven %.
First tests with @roccbox. Still learning... bottom not getting enough char. Might be that I load them into the oven too early? Also 20 mbar control and the original is 34... learning continues, but hey that’s life! Dough from @baestcph public recipe with my biga.
First tests with @roccbox. Still learning... bottom not getting enough char. Might be that I load them into the oven too early? Also 20 mbar control and the original is 34... learning continues, but hey that’s life! Dough from @baestcph public recipe with my biga.
Mándenme mi corvina y mis limones y mis ajis... 😭😭😭😭 A Peruvian 🇵🇪🇵🇪🇵🇪 cebiche simulation. I learned about this incredible and unique cuisines thanks to my beautiful partner @vanessa_124
Mándenme mi corvina y mis limones y mis ajis... 😭😭😭😭 A Peruvian 🇵🇪🇵🇪🇵🇪 cebiche simulation. I learned about this incredible and unique cuisines thanks to my beautiful partner @vanessa_124
Biga after 11 hours at room temp
Biga after 11 hours at room temp
Un chilcano para disfrutar el partido @fevertree #gingerbeer #fevertree
A Lapland morning @vanessa_124
A Lapland morning @vanessa_124
Taso laskenut avaamisesta. Burgerit eivät tasalaatuisia: välillä hyviä, välillä surkeita. Yleensä sika suolaisia. Pöydät likaisia yleensä. Kanaa olen yrittänyt ostaa kuusi kertaa ja vain kerran onnistuin, muuten loppu, vaikka listalla. Tällä kertaa burger, jonka pyysin medium, oli keskeltä viileä ja raaka (katsokaa kuva). Maussa ei muuta kuin chili.
Taso laskenut avaamisesta. Burgerit eivät tasalaatuisia: välillä hyviä, välillä surkeita. Yleensä sika suolaisia. Pöydät likaisia yleensä. Kanaa olen yrittänyt ostaa kuusi kertaa ja vain kerran onnistuin, muuten loppu, vaikka listalla. Tällä kertaa burger, jonka pyysin medium, oli keskeltä viileä ja raaka (katsokaa kuva). Maussa ei muuta kuin chili.
Spring pea, spinach and mozzarella pasta from @stockmannherkku
Spring pea, spinach and mozzarella pasta from @stockmannherkku
Extrañando mi lucuma y @vanessa_124 😿😿@ecoandino
Extrañando mi lucuma y @vanessa_124 😿😿@ecoandino
Bulk fermentation
Bulk fermentation