When whole grains ferment with sourdough for a long time, they produce complex and wonderful flavors. I wanted to add a little extra flavor to my butter toast recipe and thought I'd modify it a little to use 100% wholemeal flour. The result is this incredibly tasty, aromatic toast.
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Recipe:
We make our levain the evening before by combining
5g sourdough starter
40g rye flour (whole grain)
30g wheat flour (whole grain)
70g of water
Let it ferment at room temperature over night.
We also prepare a Tangzhong by combining
10g wheat flour
50g milk
cook and steer it until it thickens. Put it into a glass and cover it with a thin foil. Put it in the fridge over night.
The next day we combine
450g flour
145g levain
60g Tangzhong
300g of water (leave ~20g aside for later)
After 30 minutes of resting, we add
10g salt
30g sugar
60g butter
and the rest of the water.
Mix everything until it becomes a smooth dough and let it rest for 30 minutes.
Every 30 minutes, do stretch and folds for the next 2 hours.
Let it ferment for 3-4 hours. Preshape the bread and after 30 minutes waiting shape it and put it into a toast baking form. Ferment it another 2 hours at room temperature or over night in the fridge.
Bake it 20 minutes at 250°C / 482°F and another 20 at 220°C / 428°F. Let it cool down.
Enjoy!
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00:00 - Intro
00:38 - Levain
01:12 - Tangzhong
02:26 - Main dough
04:48 - Adding the other ingredients
05:45 - 1st stretch and folds
06:12 - 2nd stretch and fold
06:48 - 3rd stretch and folds
07:22 - 4th coil and folds
07:55 - Preshaping
09:21 - Shaping
10:27 - Baking
10:39 - After baking
11:01 - Cutting
11:30 - Impressions
11:50 - Outro
Негізгі бет Mastering Whole Grain Sourdough 🌾: The Ultimate Toast Bread Recipe 🍞
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