recipes:other:sourdough_bread
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recipes:other:sourdough_bread [2017/03/12 20:01] – [70% Wholegrain Organic Sourdough Bread] christian | recipes:other:sourdough_bread [2017/09/15 06:19] – [Main Dough] christian | ||
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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 " | ||
- | ===== 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. | ||
- | |||
- | Then add | ||
- | - 100g wholemeal rye flour | ||
- | - 100ml water | ||
- | |||
- | Make a " | ||
- | |||
- | 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. | ||
- | {{: | ||
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- | ===== 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 " | ||
- | |||
- | 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. | ||
===== 70% Wholegrain Organic Sourdough Bread ===== | ===== 70% Wholegrain Organic Sourdough Bread ===== | ||
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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. | 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 ==== | ==== Main Dough ==== | ||
- | Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120 - 150ml 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. | + | 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. |
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian