Sponge :
Mix the ingredients listed below and let it ferment for 6 hours:
60 g whole wheat sourdough, mature, hydration rate 100%
230 g dark rye flour (stone-ground)
230 g water
Then add:
334 g bulgur
325 g beer (oatmeal stout)
and let it ferment for 10 h.
Final dough:
328 g dark rye flour
329g whole wheat flour
430 g water
17g salt
Mix the sponge with the whole- rye flour, add water and the whole-wheat flour in mixing bowl.. Mix with your hand until all the flour is hydrated, cover with a plastic bag and leave it for 30 minutes. Add salt and knead by hand until it is thoroughly combined. Let it rest in the bowl for another 30 minutes.
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| Shaped loaves |
Divide the dough and put it on a countertop. Shape the loaves.
Place the shaped loaves in oiled loaf pans and cover with plastic bags. Proof them for 5 hours and put them in the oven preheated to 450 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Remove loaves from the pan and bake for 10 minutes (350 F)
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| Proofed loaves These breads go to yeastspotting at Wild Yeast Blog. |
It's look delicious !
ReplyDeleteI am wondering about bulgur - shouldn't it be cooked before adding to sponge? I've used it before as a bread ingredient, but never in its raw/dry form
ReplyDeleteSoaking, fermenting and baking was enough. I couldn't recognize the bulgur in any slice of the bread.
ReplyDeleteTo eat bulgur you can soak it in water for 1 hour (1 cup bulgur-1 cup water) or simmer it covered for 12-15 minutes (1 cup bulgur-2 cups boiling water).
Wybacz, że po polski nie angielsku, ale czytanie idzie mi o niebo lepiej niż pisanie :-) Bardzo ciekawy ten Twój blog - pięknie pieczesz! Pozdrawiam!
ReplyDeleteKubo, bardzo dziekuje. Ja tez wole polski, ale postanowilam troche pocwiczyc jezyk kraju, w ktorym przyszlo mi zyc.
ReplyDeleteJa już kolejny raz zachwycam się Twoimi chlebkami:) Piękne
ReplyDelete