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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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![]() -==== REZKONV-Recipe - RezkonvSuite v1.1 Title: Mega-vital Sourdough Bread with sprouts Categories: Bread, Rye sourdough, Sprouts Yield: 1 Recipe ============================== SPROUTS ============================== 1 tablesp. Mung beans 1 tablesp. Alfalfa, lentils, mustard, mung beans 1 tablesp. Sesame ============================== STARTER ============================== 475 grams Whole-spelt flour 475 grams Whole-rye flour 550 ml Water luke warm 100 grams Rye-starter 100 % hydration =============================== DOUGH =============================== 150 grams Whole-spelt flour 150 grams Whole-rye flour 150 grams Water 40 grams Salt 1 tablesp. Caraway seeds, ground 1 tablesp. Coriander seeds, ground ============================== SOURCE ============================== modified recipe from http://www.top-getreidemuehlen.de/rez_brot2.shtml -- Edited *RK* 02/27/2006 by -- Ulrike Westphal Sprout the sesame for 2 days, the other seeds for 3 days. Prepare the sourdough and ripen for 8 to 10 hours. Add all the ingredients - except the salt - to the mixing bowl and roughly mix together and let rest for 20 minutes. Add the salt and knead until the dough is proper developed. I did it 15 minutes by hand. You'll get a firm, slightly sticky dough. Give the dough onto a greased work-surface and cover with plastic. Bulk fermentation about 1,5 hours, fold the dough after 20, 40 and 60 minutes. Divide the dough into two pieces, about 1100 g each, shape into oval loaves, place them into floured bannetons and cover or give them into a plastic bag. Let the dough proof about 75 to 90 minutes. Heat oven to 250°C. Transfer the loaves on a peel. Slash lengthwise, load the bread and reduce the heat to 200 °C. Bake for about 45 minutes. ===== For pictures see http://ostwestwind.twoday.net/stories/1646407/ or http://ostwestwind.twoday.net/stories/1642101/ |
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