Tuesday, October 19, 2010

Wholemeal loaves with cooked wheat from Mini Oven's recipe/ Razowe bochenki z gotowana pszenica

 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!
 The loaves go to yeastspotting at Wild Yeast Blog

 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:
1 TBS  whole rye sourdough
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:
15 minutes in 500 F
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.

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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