Shape of / Chleb w ksztalcie: bouton d’or (buttercup / jaskier ostry)
Submitting toYeastspotting.
Soaker:/Namaczanka:
100 g unsulfured dried apricots (I used Blenheim Variety)/suszonych moreli
100 g whole raw almonds/ calych migdalow
657 g freshly brewed tea (I used two bags of Ceylon Orange Pekoe Tea)/swiezo zaparzonej herbaty (ulubionej)
Soak the apricots and almonds in hot tea , cover and let sit for 6 hours at room temperature. Remove the skins from the almonds./
W goracej herbacie namoczyc morele i migdaly. Przykryc i odstawic na 6 godzin. Usunac skorki z migdalow.
W goracej herbacie namoczyc morele i migdaly. Przykryc i odstawic na 6 godzin. Usunac skorki z migdalow.
Final dough:/Ciasto:
470g (made from stone ground, dark rye flour) liquid sourdough, bubbling/ zakwasu z maki zytniej razowej, zakwas ma byc babelkujacy i lejacy
1040 g whole wheat flour/maki pszennej razowej
20 g salt/soli
150 g water (or less, it depends on hydration of the sourdough) /wody ( mozna dac mniej, w zaleznosci od hydracji zaczynu)
Add the starter into the soaker to dilute it. Mix in the flour. water and salt. Let sit for 30 minutes
During the next 3 hour of first fermentation do four stretch-and-folds in the bowl at 30 minutes intervals. Let sit for 15 minutes. Divide the dough and pre-shape. Start shaping the loaf after 15 minute rest.
Refrigerate for 12 hours for retarding. Remove the loaf from refrigerator and preheat the oven to 500F. Bake with steam for 20 minutes. Reduce the temperature to 475F and bake for 15-20 minutes more./
How to shape /Formowanie:* bouton d’or (buttercup / jaskier ostry):
*I used whole buckwheat flour for shaping./Uzylam maki gryczanej formujac bochenek.
urzekają mnie twoje artystyczne wypieki, bomba!
ReplyDeletezapowiada się świetnie! :D
ReplyDelete