Tuesday, October 5, 2010

No pain -bread gain/ Chleb bez wysilku

When I saw the recipe I couldn't believe that it works.  I needed no time consuming recipe so I gave it a try. Successfully!
1st day/ dzien 1
8 PM/20.00
Build starter:/Budowa zaczynu
288 g whole wheat flour/maki pszennej razowej
216 g water/wody
45 g whole wheat sourdough/zakwasu pszennego razowego
50 g dark rye sourdough/zakwasu zytniego razowego
Mix the ingredients and refrigerate the starter./ Wymieszaj skladniki  i wloz zaczyn do lodowki.

Build soaker:/Namaczanka:
100 g whole wheat flour/maki pszennej razowej
75 g water/wody
2 g salt/soli
Mix the ingredients and leave at room temperature./ Wymieszaj skladniki i zostaw w temperaturze pokojowej.
The loaf goes to yeastspotting at Wild Yeast Blog.

Next day:/ Nastepny dzien
8 AM/8 rano
Take starter out of refrigerator./ Wyjmij zakwas z lodowki
2PM/14.00
Combine starter and soaker. Add:/ Polacz zakwas i namaczanke.Dodaj:
50 g dark rye flour/maki zytniej razowej
40 g water/wody
7 g salt/soli
Knead the dough and let rest for 1 hour./ Zagniec ciasto i odstaw na godzine.
Shape the loaf and place it in a  proofing basket (use parchment because the dough is sticky -NOT upside down). Proof for 2 hours. Then preheat the oven with a baking stone and Romertopf (previously soaked in water for 10 minutes) to 500 F./
Uformuj bochenek i uluz w koszu. Niech wyrasta 2 godziny. Rozgrzej piekarnik z garnkiem do pieczenia i kamieniem do 250 st.C.

Bake:
for 15 minutes in 475 F
for 15 minutes in 450 F
Remove the pot and parchment. Place the loaf on baking stone and bake another 10 minutes.

Pieczenie:

15 minut w 240 st.C i kwadrans w 225 st.C

Adapted from the recipe from:weekend-reclamation-project


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