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recipes:other:sourdough_bread [2017/03/12 20:01]
christian [70% Wholegrain Organic Sourdough Bread]
recipes:other:sourdough_bread [2017/09/15 06:19]
christian [Main Dough]
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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 "​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. 
- 
-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. 
  
 ===== 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: 2017/09/15 06:19 by christian