3 flours sourdough rolls and bread (Sat 05.06).

Sourdough bread with 3 types of flour. Kneading based on Dan Lepard’s technique. Not so spectacular look, but very light, soft and good flavor.

Ingredients.

  • 200 g starter (100 g flour 100 g water)
  • 300 g water
  • 300 g white bread flour
  • 400 g water
  • 400 g white bread flour
  • 150 g wholemeal pastry flour
  • 150 g coarse milled wholegrain rye
  • 2 teaspoons salt
  • 50 g white bread flour
  • 3 tablespoons olive oil

1. Reactivate the starter by adding 300 g water and 300 g flour.

Mix well.

Keep 200 g and store for later.

Leave to rise/get active for about 5-6 hours.

2. Starter dough quite active now.

Add 400 g white bread flour and 400 g water. Mix well.

Leave to rise again for about 3 hours. Timing depends on kitchen temperature and sourdough type.

3. Very active dough now, doubled at least in size.

Add the pastry and rye flour and the salt.

Start mixing to a still sticky and  wet dough, use the additional white bread flour if dough is too soft. Turn out.

knead/slap/stretch for 30 seconds and leave the dough to rest for 10 minutes.

4. Spread 1 tablespoon of olive oil on work surface and hands, knead the dough till all oil absorbed. Form the dough into a ball.

Cover with the bowl and leave to rest for another 10 minutes.

5. repeat step 4.

Leave for another 10 minutes.

6. Repeat step 4 again. At the end, return the dough to a floured bowl. and leave to rise for 20 minutes.

7. Put the dough on a floured surface, stretch into a large rectangle. Fold the rectangle  like a letter. Return to the bowl and leave for 20 minutes.

8. Repeat step 7. Leave to rise now for 1 hour.

9. Turn out the dough.

Formed half of the dough into rolls by cutting with a dough scraper. objective is too avoid deflating the dough too much.

Formed other half into a loaf. One end not so clean.

leave to rise for a small hour.

8. Bake in a preheated oven at 210 C for about 18 minutes (rolls) 28 minutes (bread).

leave to cool.

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Light rye bread (Wed 02.06).

Light rye bread.

Ingredients.

  • 550 g white bread flour
  • 250 g coarse wholemeal rye
  • 2 heaped tablespoons yoghurt
  • 1 1/2 teaspoons salt
  • 20 g butter diced
  • 450 g water

1. Mix the flours, salt, yoghurt and butter in a bowl.

Crumble the yeast in the flour. Add most of the water and start mixing. Add additional water if the dough is too dry. Turn out on a lightly floured surface.

Knead to a smooth ball.

Leave to rise for 1 hour until doubled in size.

2. Turn out on a floured surface.

Form into 2 loaves and put in greased baking tins. Tins should be about 2/3 filled.

Leave to rise until doubled in size, about 1 hour again.

3. Bake in a pre heated oven at 200 C for 32 minutes. Leave to cool on a wire rack.

Posted in rye

Bread wheat + rye (Thu 27.05).

Combination white bread flour and finely milled organic rye flour.

Ingredients.

  • 500 g white bread flour
  • 250 g fine milled rye flour
  • 1 teaspoon salt
  • 1 tablespoon cane sugar
  • 20 g yeast
  • 400 g water

1. Mix flours, salt and sugar in a large bowl.

Crumble the yeast with some of the flour. Add the water (start with the 350). Mix to a soft dough, add additional water if needed. Turn out on work surface.

Knead for 2-3 minutes, to a smooth ball.

leave to rise for 50 minutes to an hour.

2. Turn out on a floured surface.

Divide the dough into 2  parts, and form into 2 loaves (see also here).

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for 33 minutes. Test if the bread is done by tapping underneath.
Leave to cool on a wire rack.

Posted in rye

2 light grey breads (Sun 18.04).

2 light grey breads.

Ingredients.

– 500 g white bread flour
– 200 g organic rye flour
– 1 teaspoon salt
– 20 g fresh yeast
– 350-400 g water

1. Mix flours and salt in a large bowl.

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Crumble the yeast with some of the flour. Add the water (start with the 350). Mix to a soft dough, add additional water if needed. Turn out on work surface.


Knead for 2-3 minutes, to a smooth ball.

Leave to rise for 1 hour.

2. Turn out the dough on a floured surface.


Divide the dough into 2  parts.

Form the loafs by folding first the top ends to the middle. Avoid too much flour inside the dough, pinch the seams together.



result should be fairly rectangular by now. Fold the 2 others sides to the middle.

Turn over and put in a greased baking tin.


Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for 33 minutes. Test if the bread is done by tapping underneath. Baking the final minutes without the tins gives a crispier crust.
Leave to cool on a wire rack.

Three flour bread (Fri 09.04).

Three flour bread. Rising should have been somewhat longer, but not enough time left.

Ingredients.

  • 500 g white bread flour
  • 200 g wholemeal flour (T150)
  • 100 g wholemeal rye flour
  • 1 -heaped- teaspoon salt
  • 40g butter
  • 20 g yeast
  • 500 g water

1. Mix the flours in a large bowl, add the salt.

Rub in the butter. Crumble the yeast with some of the flour. Add most of the water and start mixing. Add additional water if the dough remains too dry. Turn out on work surface and knead for 3 minutes.


Leave to rise for about 40 minutes.

2. Turn out on a floured surface

and divide into 2 equal parts. Form each part into a loaf. Leave to rise -seam side up- on a floured cloth for 45 minutes.

3. Start heating the oven (220 C takes +- 15 minutes).

Turn the loaves on a greased baking tin.

Would have been easier if each loaf had its own cloth.

4. Slash the loaves

and bake for 33 minutes at 220 C.
Leave on a wire rack to cool.

Three flour bread (Tue 30.03).

Three flour bread.

Ingredients.

  • 600 g white bread flour
  • 100 g wholemeal flour
  • 100 g wholemeal rye flour
  • 1 teaspoon salt
  • 20 g yeast
  • 475 g water
  • 30 g butter

1. Mix the flours with the salt. Crumble the yeast with a little of the flour.

Add most (400g) of the water and start mixing. Add more water until all flour is absorbed and you should have a quit firm not sticky dough. Turn out on work surface an knead for 3 minutes.


Incoporate the diced butter (piece by piece). Leave to rise for 40 minutes.

2. Turn out on floured work surface;

divide into 2 equal parts. Form into 2 loaves and put on a greased baking tin.

Leave to rise until doubled in size, 1hour to 1 1/2.

3. Bake in a preheated oven at 210 C for about 33 minutes.
Leave to cool on a wire rack.

Dense sourdough rye bread (Sat 20.03).

Sourdough rye bread. Rye wholemeal bread with some white bread flour.

Ingredients.

starter.

  • 200 g sourdough starter (100 g flour, 100 g water)
  • 300 g white bread flour
  • 300 g water

dough:

  • 500g wholemeal rye meal (coarsly milled)
  • 200g white bread flour
  • 1 1/2 teaspoon salt
  • 250 g water
  • 3 tablespoons olive oil

1.Initial starter:

Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 8 hours (9 AM – 6 PM).

2. Starter batter very active by now.

Mix the rye and additional bread flour, salt and starter in a large bowl.

Add most of the water and the olive oil. Start mixing the flour and liquid by hand.
Add additional water if the dough is too dry.

Turn out on work surface and knead for 3-4 minutes.

Leave to rise for 2 hours.

3. Form into two loafs and put in greased tins.

Leave to rise for 3 hours.

4. Bake in a preheated oven at 200 C for 33 minutes.
Leave to cool on a wire rack.