It's been a while since I me the only difference special ordered. The only difference is a Teiglockerungsmittel which works by itself without the addition of yeast, ferment, and the like. Basically, this only difference, as a leaven. Only just a little milder in taste. I found the consistency of the crumb is quite interesting. However, this is getting used to - perhaps I was just a little taste of yeast lacking. For those, but again not want to taste the yeast, the only difference is exactly right.
Here, too, to all cases still experimented. To reduce the walking time something, I add the dough once a very small amount of yeast, let's see how this result will
Here, too, to all cases still experimented. To reduce the walking time something, I add the dough once a very small amount of yeast, let's see how this result will
so.
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And here's a recipe of your own by me:
Teigansatz (eve)
150 g wheat flour type 550
150 g rye flour type 997
3 g special The only difference
basic approach only difference 10g (1 heaped Tbsp.)
300 g warm water (about 40 ° C)
The basic approach and the only difference Sękowa special-lumps are dissolved in a small part of the metered water. Then add the remaining water and add the flour and the mass thoroughly mixed. The Teigansatz you can possible overnight in a sufficiently large bowl, cover (plastic bag) at room temperature of 28 ° C. The dough must be so covered that it does not dry out. Cloth is not enough.
The dough must remain available for at least 12 hours. There is no harm if the Teigansatz 20 hours or more stops. In this case, one must reckon with a stronger acidification.
After this time, after at least 12 hours, the dough ferment lively, he must be mature. This "maturity-being" of the dough shows in the fact that the dough rises any more, but already something falls back (in yeast, it is the same). Destroy one of the top layer of dough, then, many Gärbläschen.
Dough
360 g wheat flour type 550
270 g whole wheat flour
100 g rye flour
270 g rye flour type 997
25 -30 g of salt ( Kathy: 25 g of salt was used, I would be the next take by 30 g)
2 Tbsp. Gerstermalz syrup (Alternative: Malt)
110g butter milk
120g water (with water to soak the seeds)
130 g of seeds (grains) - sesame seeds, flax seeds, pumpkin seeds, sunflower seeds
Teigansatz, whole lot
The grains are 1 hour the water (hot), soaked.
Teigansatz in a bowl (eg food processor). At the Teigansatz be given all the ingredients (except the seeds) come to the conclusion the seeds (grains) with the water to the dough. Knead dough for 15 minutes (it must create a firm dough).
After the dough has been kneaded, it is well covered in a warm place (eg Oven provided). Again, this may not dry dough. After 30 to 50 minutes must show a good relaxation of the dough.
Note Kathrin: I let the dough rest for 1 ½ hours because when I led after 50 minutes is not much.
After the dough has risen, this time is easily operated.
Note Kathrin: I have the dough, processed as usual. Knead well (as here) and then fold up, ball and let the dough relax for 10 minutes.
Then a loaf shape, place in a Gärkörb and again 30 - 50 minutes covered in a warm place leave.
The fermentation of the dough pieces is complete when the dough is not round but slightly flattened. On the surface, show up for scrap capital (like sourdough) small cracks caused by burst Gärbläschen. Only through experience you learn to judge when the right time to the Gare is reached.
the loaves with too scarce to Gare tear.
the loaves with real Gare are slightly curved.
the loaves with Übergare invade the surface.
Teigansatz (eve)
150 g wheat flour type 550
150 g rye flour type 997
3 g special The only difference
basic approach only difference 10g (1 heaped Tbsp.)
300 g warm water (about 40 ° C)
The basic approach and the only difference Sękowa special-lumps are dissolved in a small part of the metered water. Then add the remaining water and add the flour and the mass thoroughly mixed. The Teigansatz you can possible overnight in a sufficiently large bowl, cover (plastic bag) at room temperature of 28 ° C. The dough must be so covered that it does not dry out. Cloth is not enough.
The dough must remain available for at least 12 hours. There is no harm if the Teigansatz 20 hours or more stops. In this case, one must reckon with a stronger acidification.
After this time, after at least 12 hours, the dough ferment lively, he must be mature. This "maturity-being" of the dough shows in the fact that the dough rises any more, but already something falls back (in yeast, it is the same). Destroy one of the top layer of dough, then, many Gärbläschen.
Dough
360 g wheat flour type 550
270 g whole wheat flour
100 g rye flour
270 g rye flour type 997
25 -30 g of salt ( Kathy: 25 g of salt was used, I would be the next take by 30 g)
2 Tbsp. Gerstermalz syrup (Alternative: Malt)
110g butter milk
120g water (with water to soak the seeds)
130 g of seeds (grains) - sesame seeds, flax seeds, pumpkin seeds, sunflower seeds
Teigansatz, whole lot
The grains are 1 hour the water (hot), soaked.
Teigansatz in a bowl (eg food processor). At the Teigansatz be given all the ingredients (except the seeds) come to the conclusion the seeds (grains) with the water to the dough. Knead dough for 15 minutes (it must create a firm dough).
After the dough has been kneaded, it is well covered in a warm place (eg Oven provided). Again, this may not dry dough. After 30 to 50 minutes must show a good relaxation of the dough.
Note Kathrin: I let the dough rest for 1 ½ hours because when I led after 50 minutes is not much.
After the dough has risen, this time is easily operated.
Note Kathrin: I have the dough, processed as usual. Knead well (as here) and then fold up, ball and let the dough relax for 10 minutes.
Then a loaf shape, place in a Gärkörb and again 30 - 50 minutes covered in a warm place leave.
The fermentation of the dough pieces is complete when the dough is not round but slightly flattened. On the surface, show up for scrap capital (like sourdough) small cracks caused by burst Gärbläschen. Only through experience you learn to judge when the right time to the Gare is reached.
the loaves with too scarce to Gare tear.
the loaves with real Gare are slightly curved.
the loaves with Übergare invade the surface.
Note Kathrin: Yes, I had read it too late to Gare. My bread is torn on the side while baking quite a bit. Visually, it looked not so nice, but it is one of taste. To be sure I will have to go next time the dough piece
2 hours (maybe even the temperature did not vote). We'll see how it will be - whether it back tears.
Preheat oven at 230 ° C. overthrow
loaf from the Gärkorb on the baking sheet.
cut the loaf.
bread Steam 10 minutes. Then turn down to 200 ° C and bake for 50 minutes on end.
Note Kathrin: point for the steam I either a baking sheet in the oven and heat it with or on a dish (casserole dish). And pour out when the dough in the oven cold water into the mold.
pre-cut the bread to cool completely. Who should have a bread machine and then use them to the gate, could tear the bread with a knife and the incision is not as clean.
---------- slideshow of bread with Bakferment
try Have fun ...
Eure Kathy
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