become after some rest (it is summer), there are another bread recipe.
I have some rum Experiment - based was the great recipe from Jeffrey Hamel's rustic bread.
ingredients
400 g wheat flour type 550
50 g rye flour type 1150
50 g whole wheat flour
12 g fresh yeast
10 g rye (Färbemalz) (not a must)
10 Malt
g 10 g salt
150 g buttermilk (room temperature) 180 g lukewarm water
all ingredients in a food processor (or hands) and knead together (at least 10 minutes). Cover dough with a plastic bag, leave in a warm place for 1 ½ hours to go until the dough is well risen.
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the dough on a floured surface, as here knead well. Then relax for 15 minutes covered. Dough into a loaf, (insert at Gärkorb the dough with the seam side up) into a ausgestäubtes Gärkörbchen or enter into a loaf pan, cover (plastic bag, plastic film) and 30 - rise 40 minutes to allow the desired size.
-
Note Kathrin: Depending on room temperature can vary the walk. In my loaves 30 minutes had been enough - I only own a small Gärkörbchen, and the dough over the edge is usually what gives the bread unsightly edges.
-
Preheat oven at 230 ° C. Bread pounce on a baking sheet and cut the same. Bread in the oven (Kathy: I have air circulation) and bake at 200 ° C for 50 minutes. I have befuddled the bread with water 2x.
I have some rum Experiment - based was the great recipe from Jeffrey Hamel's rustic bread.
ingredients
400 g wheat flour type 550
50 g rye flour type 1150
50 g whole wheat flour
12 g fresh yeast
10 g rye (Färbemalz) (not a must)
10 Malt
g 10 g salt
150 g buttermilk (room temperature) 180 g lukewarm water
all ingredients in a food processor (or hands) and knead together (at least 10 minutes). Cover dough with a plastic bag, leave in a warm place for 1 ½ hours to go until the dough is well risen.
-
the dough on a floured surface, as here knead well. Then relax for 15 minutes covered. Dough into a loaf, (insert at Gärkorb the dough with the seam side up) into a ausgestäubtes Gärkörbchen or enter into a loaf pan, cover (plastic bag, plastic film) and 30 - rise 40 minutes to allow the desired size.
-
Note Kathrin: Depending on room temperature can vary the walk. In my loaves 30 minutes had been enough - I only own a small Gärkörbchen, and the dough over the edge is usually what gives the bread unsightly edges.
-
Preheat oven at 230 ° C. Bread pounce on a baking sheet and cut the same. Bread in the oven (Kathy: I have air circulation) and bake at 200 ° C for 50 minutes. I have befuddled the bread with water 2x.
The 1.x after 30 minutes and then at the end of the baking time again.
-
Note Kathrin: Whenever a rye bread with a mild taste and a fine tilth.
try ... Have fun.
try ... Have fun.
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