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recipes:other:sourdough_bread [2017/02/26 11:20]
christian [First Starter]
recipes:other:sourdough_bread [2018/05/27 06:06] (current)
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 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.
  
-Then add +===== Flax seed and mixed seed rye bread ===== 
-  - 100g wholemeal ​rye flour +It doesn'​t get much healthier. I use milled flax seed, as your body can't digest whole flax seed. 
-  - 100ml water+==== 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,​ until you have a nicely risen (twice the volume) starter.
  
-Make a "​Brühstück"​ from 40g old stale breadwhich you boil up with 120ml of water. ​Add to the starter.+==== Main Dough ==== 
 +Now add 120g wholegrain rye flour240g 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.
  
-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.1488104437.txt.gz · Last modified: 2017/02/26 11:20 by christian