I am finally proud of my bread...It looks gorgeous. My special thanks for tutoring go to Australian Baker WARWICK QUINTON.
Porridge:
600 h whole wheat flour
260 g dark rye flour
100 g buckwheat flakes
850 ml cold water
Mix and flours and water and place in a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.
Sourdough:
10 g whole wheat starter (100% hydration -from the fridge)
100 g whole wheat flour
60 g water
Let to ferment for12-14 hours.
Remove the bowl from the fridge and add:
240g altus ( 60 % rye, 40% wheat)
160 g stiff sordough
Mix it through with your hand for a few minutes.
Allow to rest for 30 minutes (delayed salt method).
Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes.
Continue the process allowing about half an hour between turns until you achive silk consistency.
Let to ferment for 4-6 hours (primary fermentation/first stage/ bulk proof).
Shape your bread into cylinder, using the flats of your hands. Brush with water, and dust with buckwheat flakes. Put into proofing basket.
Proof the bread until it achieve their full potential , because it may not rise during baking. Slash diagonally 4 times.
Set your oven to 500F and bake:- 15 minutes with steam in 480F.
- 20 minutes in 450F
- 15 minutes in 400F.
Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html
The bread goes to yeastspotting at Wild Yeast Blog.
The bread goes to yeastspotting at Wild Yeast Blog.
yeah, looks really impressive...definitely need to analyze that recipe again, bc the only thing I can remember having is the buckwheat flakes which I surprisingly DO have in my kitchen cupboard...need some translation: what is altus - is it just a flour mixture? or sth else
ReplyDeletemy mistake - not flour but whole grain I meant
ReplyDeletealtus-means old bread; I took some of bread (still soft) which I did't want to eat anymore and ground it in my chopper;
ReplyDeletealtus is usually dry bread soaked in hot water for minimum 4 hours or overnight and later squeezed out the excess water;
You don't have to use altus -any flour works well instead; I use altus when I`m not satisfied with the taste of my old bread and I want try a new recipe; It's better than throw it away and it improves the taste-http://bochenkowo.blogspot.com/2009/12/chlebowy-recycling-czyli-jak-porazke.html.
Terrific bread! I love that recipe. I am not sure I'll be able to find buckwheat flakes around here but I'll try. It must add another layer of complexity to the taste... Altus is a great word for old bread. Sounds mysterious and elegant!
ReplyDeleteThank You very much. My buckwheat flakes were made in Poland.
ReplyDelete