These breads are perfect for long fall evening when you don't mind waiting for them. Heat from the oven warms your home and smell of bread soothes your mind.
I couldn't help stenciling them! |
So many people has has tried the recipe so why shouldn't I?
In the evening:
- In a saucepan, combine 180 g wheat berries (whole grains) and 3 and 1/2 cup of water. Bring to a rolling boil, reduce heat, cover and simmer for 1 hour or until tender. Drain and set aside to cool. Then refrigerate for 12 hours.
- Mix the ingredients for starter:
150 g dark rye flour
150 g water
Let ferment for 10-12 h.
In the morning:
1050 g water - 3.5 x 300 g
1248 g wholemeal flour (700 g rye and 548 g wheat) - 4.16 x 300 g
300 g mature sourdough starter
461 g cooked hard red sprig wheat berries
28 g salt - 2% of flour weight: (150 g flour from starter + 1248 g = 1398 g)
- Mix all ingredients except salt. Set aside for 1 hour. Mix the salt through. Let rest for another hour and knead the dough. Cover and let ferment for 3 hours.
- Shape the loaves and put them into baking pans. Let them rise for 3 hours plus time for preheating an oven to 500 F with a baking stone.
- Bake:
30 minutes in 450 F
remove the loaves from the pans
20 minutes in 400 F
then turn off the oven and let sit the loaves for another 20 minutes.
Wieczorem:
Ugotowalam 180 g ziaren pszenicy w 3 i 1/2 szklanki wrzatku. Odsaczylam , odstawilam do ostygniecia i wlozylam do lodowki na 12 godzin. Mozna przygotowac kilka dni wczesniej.
Przygotowalam zaczyn z :
1 lyzki zakwasu
150 g maki zytniej razowej
150 g wody
i zostawilam na 12 godzin.
Rano wymieszalam ciasto chlebowe:
Pieczenie:
then turn off the oven and let sit the loaves for another 20 minutes.
Wieczorem:
Ugotowalam 180 g ziaren pszenicy w 3 i 1/2 szklanki wrzatku. Odsaczylam , odstawilam do ostygniecia i wlozylam do lodowki na 12 godzin. Mozna przygotowac kilka dni wczesniej.
Przygotowalam zaczyn z :
1 lyzki zakwasu
150 g maki zytniej razowej
150 g wody
i zostawilam na 12 godzin.
Rano wymieszalam ciasto chlebowe:
1050 g wody - 3.5 x 300 g
1248 g maki razowe (700 g zytniej and 548 g pszennej) - 4.16 x 300 g
300 g zakwasu
461 g ugotowanej pszenicy
Odstawilam na 1 godzine i dodalam:
28 g soli - 2% wagi maki
Zostawilam ciasto na 3 godziny.
Wlozylam ciasto do foremek, w ktorych chleb wyrastal 3 godziny plus czas rozgrzania piekarnika.
15 minut 250 st.C
30 minutes in 225 st.C
usun chleb z foremek
20 minut w 200 st.C
wylacz [iekarnik i zostaw w nim chleby na 20 minut.
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