recipes:other:sourdough_bread
Differences
This shows you the differences between two versions of the page.
Both sides previous revisionPrevious revisionNext revision | Previous revisionNext revisionBoth sides next revision | ||
recipes:other:sourdough_bread [2016/07/16 15:05] – christian | recipes:other:sourdough_bread [2018/05/27 06:06] – christian | ||
---|---|---|---|
Line 61: | Line 61: | ||
==== Recycling your old stale bread ==== | ==== Recycling your old stale bread ==== | ||
You can recycle your old stale bread! Dry it out completely (best cut it into little cubes for that), and then mix 1:3 with boiling water. Then add all the salt you would otherwise add to your dough. This mixture is called the " | You can recycle your old stale bread! Dry it out completely (best cut it into little cubes for that), and then mix 1:3 with boiling water. Then add all the salt you would otherwise add to your dough. This mixture is called the " | ||
+ | |||
+ | |||
+ | ===== 70% Wholegrain Organic Sourdough Bread ===== | ||
+ | {{:: | ||
+ | ==== Starter Dough ==== | ||
+ | Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 12 to 24 hours, until you have a bubbly starter. | ||
+ | ==== Main Dough ==== | ||
+ | Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes. | ||
+ | |||
+ | ===== Flax seed and mixed seed rye bread ===== | ||
+ | It doesn' | ||
+ | ==== Starter Dough ==== | ||
+ | Mix 300g wholegrain rye flour, 60g milled flax seed, 1 good tbsp sourdough starter and 370ml lukewarm water. Let stand for 8 to 14 hours, depending on temperature, | ||
+ | |||
+ | ==== Main Dough ==== | ||
+ | Now add 120g wholegrain rye flour, 240g strong white wheat flour, 80g mixed seeds, 15g salt and 240ml lukewarm water. Knead (best done in the mixer), and put into a 1kg loaf tin. Let rise for a good hour, then bake at 230 degrees falling to 190 for 55 minutes. | ||
+ | |||
+ | |||
+ | |||
+ | |||
+ | |||
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian