First of all I have to apologize to all readers, because the contributions in the last few weeks and months have been pretty rare. The reason for this was the construction of a new apartment and this has demanded a lot in the last few weeks. But now it’s done and I can fully concentrate on the blog again.
Since I still have a lot of recipes in the backlog and it would be a shame to sort them into the trash, I’ll publish them first.
One recipe for this is the Dark Soul.
Either poolish or wheat sourdough can be used as pre-dough. It won’t make a difference in dough production, but the shelf-life and crust formation will be a cut above with the wheat sourdough.
For a dough weight of 2066g / 4 pieces, each 516g of dough
- 25g Dried leftover bread
- 25g Dark roasted malt
- 25g Chopped soy nuts or chestnuts
- 25g Coarse rye meal
- 25g Coarse spelt meal
- 40g Whole poppy seed
- 165g Water 35-45°C
Soften the ingredients with water and let them soak for 10-12 hours.
- 250g Wheat flour Type 700/550 or T65
- 250g Water 30°C
- 12g Starter
Mix the flour, water, and starter then cover and leave in a warm spot to mature. Target temperature of 26-27°C.
- 512g Mature wheat sourdough
- 330g Soaker
- 500g Wheat flour Type 700/550 or T65
- 250g Durum wheat flour
- 450g Water 4°C
Mix everything and let it autolyze for 30 minutes.
- 22g Salt
- 2g Yeast
- Add the salt and yeast and then mix for 8-10 minutes on a slow speed. Then knead on fast just until the dough releases from the side of the mixing bowl.
- Then place the dough in an oiled tub and fold after 30 and 60 minutes.
- Then place the dough in the refrigerator at 4°C for 240 minutes to rise.
- To work up, remove the dough from the refrigerator and divide into 4 equal sized pieces.
- Now each pieces gets all four sides folded into the middle with tension. Place them into proofing baskets (dusted with durum and rye flour) with the seam-side down.
- To increase the flavor, the formed loaves are stored in the refrigerator at 4°C. The proofing time should last 12-16 hours.
- Bake the loaves in an oven preheated to 250°C with ample steam. After a short initial baking time of 5 minutes, reduce the baking temperature to 235°C.
- Total baking time of about 30 minutes.