User Tools

Site Tools


recipes:other:sourdough_bread

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision
Previous revision
Next revisionBoth sides next revision
recipes:other:sourdough_bread [2017/02/26 11:20] – [First Starter] christianrecipes:other:sourdough_bread [2017/09/15 06:19] – [Main Dough] christian
Line 62: Line 62:
 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 "Brühstück". Mix thoroughly, and let sit for 2 - 10 hours (if longer, put it into the fridge), and add to your dough. Don't forget not to put the salt into the dough, as it's already in your "Brühstück". 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 "Brühstück". Mix thoroughly, and let sit for 2 - 10 hours (if longer, put it into the fridge), and add to your dough. Don't forget not to put the salt into the dough, as it's already in your "Brühstück".
  
-===== Rye Sourdough ===== 
-Rye flour is notoriously hard to raise, so we will give that a bit more time. 
-==== First Starter==== 
-  - 200g wholemeal rye flour 
-  - 220 ml water 
-  - 1 tbsp starter 
  
-Mix together, and let rise for 24 hours.+===== 70% Wholegrain Organic Sourdough Bread ===== 
 +{{::img_20170312_183128734.jpg?600|}} 
 +==== 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 18 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.
  
-Then add 
-  - 100g wholemeal rye flour 
-  - 100ml water 
  
-Make a "Brühstück" from 40g old stale bread, which you boil up with 120ml of water. Add to the starter. 
  
-Let rise for 9 hours. 
- 
-Then add 
-  - 80g wholemeal rye flour 
-  - 70g white strong wheat flour 
-  - 7g salt 
-  - 7g dry yeast 
- 
-Pour mixture into your backing form, let rise for 1.5 hours, and bake for 45 minutes at 200 degrees.  
-{{:recipes:other:img_20170122_094529348.jpg?600|}} 
- 
-===== 100% wholegrain rye sourdough without added yeast ===== 
-This is a bit hard-core, but nevertheless very nice. No added yeast, no other flour than wholegrain rye. 
- 
-==== First Starter ==== 
-Make a "Brühstück" from 40g old stale bread, which you boil up with 120ml of water. Add 200g wholegrain rye, 240ml of water, and 1 tablespoon of rye sourdough starter.  
- 
-Let this ferment for 24 hours, until you have a bubbly, starter-like consistency. 
- 
-==== Final Step ==== 
-Add 250g wholegrain rye flour, 60ml of water, and 10g of salt. Mix well, but kneading or stretching isn't needed - this is rye flour with next to no gluten content, so there is nothing to be stretched. 
- 
-Put the mixture in your baking tin, and let prove for 8 to 12 hours, depending on ambient temperature. Bake at 230 degrees for 35 to 40 minutes. Turn temperature down to 200 degrees after the first 15 minutes. Use steam. 
  
  
  
  
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian