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Jor's bread thread

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Joric:
I like bread and try to get better at making decent loafes. This is from today.

Fizzlefry:
recipe? Looks really good Joric. Do you use a dutch oven?

Mambopoa:
Looking good Jor :D

Good texture and colour.
Perhaps a little over the top with the seeds. ;)

Joric:

--- Quote from: Fizzlefry on 21 March, 2020, 10:17:34 PM ---recipe? Looks really good Joric. Do you use a dutch oven?

--- End quote ---

Hey mate,
no dutch oven was used. I try to simplify as much as possible and try to get away from the heat as I am clumsy and don't want to burn myself. Instead I used a pizzastone and shovel.

Recipe, ummm... I have to translate that. Trying deepl with some manual adjustments. If you got questions- let me know!

INGREDIENTS for 2 loaves of bread
- 600g water, room temperature
- 25g salt
- approx. 0,5g dry yeast
- 100g rye sourdough 100% hydration
- 100g spelt wholegrain
- 100g wheat wholegrain
- 800g wheat type 550 (thats between pastry (450) and bread flour (812))
- Seeds —> Go crazy;)

Making the dough
- Mix water, salt, yeast and sourdough (is a personal thing, I don't like the rye lumps)
- add both wholegrain flours, mix well
- Add wheat flour, mix well
- approx. 10min by hand kneading. I tried it with Slap&Fold, but the dough is a bit firm. So no matter how - knead well.
- Let it rest for 1h at room temperature, 1x stretch and fold, then put it in the fridge

Proofing
- 2-4 days in the fridge - the bread on the photo was Proofing 57 hours
- Stretch and fold properly 2-3 times a day. 2x is enough, e.g. in the morning and in the evening

BACKING - 2 small loaves of bread each approx. 830g
- Knead the dough properly and remove Gas, but do not overdo it
- Divide the dough for 2 loaves of bread with a different mixture of seeds
- shape round, cover, let relax for 10-15min
- Shape the dough according to the fermenting basket And Build Tension
- roll in the desired seeds, then place in the fermentation basket. The side with the fewest grains upwards
- Cover the fermenting basket ("shower cap") and leave to rise for approx. 4 hours.
- Preheat the oven to 275°C, lower shelf with bread baking / pizza stone, place water container in the oven for More humidity
- Put the bread onto the floured pizza shovel, cut it and put it in the oven
- Turn oven immediately to 225°C bottom heat, bake for 15 minutes
- Let off steam, remove water container, turn bread once
- bake for 15 minutes at 230°C top and bottom heat
- watch crust color- don't let it get burned
- remember: Bread core temperature has to exceed 93°C - in you got a thermometer- check it!

Joric:

--- Quote from: Mambopoa on 22 March, 2020, 09:05:59 AM ---Looking good Jor :D

Good texture and colour.
Perhaps a little over the top with the seeds. ;)

--- End quote ---

Hehe, my daughter requested bread "with taste" and with seeds. So I am experimenting...

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