Crispy Bread

I got this crispy bread recipe from Schelli, who had previously attended a course in Richemont. This course was about “active wheat sourdough”, an active foundation sourdough without the addition of baker’s yeast can only be achieved if it is prepared in several stages. It is only through repeated feeding that the sourdough yeasts develop their full capacity, but it must be taken into account that the temperature should always be constant and not subject to excessive fluctuations. If the foundation sourdough temperature falls below 25 ° C, the development time is delayed and there is a risk of producing more acetic acid. The wheat flours used can have different degrees of grinding, but a higher degree of grinding results in more active development of the sourdough.

I recently posted a bread recipe with the same production method for this sourdough on the blog, so I took the liberty of changing this recipe a little. Since my wheat base is very active, I only fed it once, but added some yeast to the pre-dough – WHY?

I just think that many bakers shy away from continually refreshing, because a base sourdough that is refreshed too late forms more acetic acid, which would later lead to problems during further processing. Even if the basic sourdough is refreshed several times, too much leftover sourdough is created for many, because only 30% of the mature basic sourdough is required for further processing for the next batch.

For those that want to make this bread without yeast must refresh the starter at least 3 times! I tried to recipe both with and without yeast and both worked. The picture gallery shown below is the result without yeast. Since I couldn’t detect much of a different, I would choose to use the following recipe.

Recipe

For a dough weight of 1540g / 2 crispy bread, each 770g

Basic wheat sourdough:

70g Wheat flour Type 700
40g Water
5g Starter

DT: 28-30°C Maturity time: 8-12 hours (should double in volume)

For those that want to bake without yeast, you must once again feed the sourdough:

44g mature basic sourdough
44g Wheat flour Type 700
27g Water

This process is repeated until the basic sourdough can double its volume in 3-4 hours! Careful: dough temperature: 28-30°C

Pre-dough:

115g Mature basic sourdough
120g Water
130g Wheat flour Type 700
70g Wheat flour Type 1600
1g Sea salt
1g Yeast (dissolve in water)

Mixing time: 6 minutes slow DT: 26-28°C Maturity time: 6-8 hours at room temperature (Double in volume)

Main dough:

437g Mature pre-dough
410g Wheat flour Type 700
200g Wheat meal, fine
378g Water
15g Sea salt

Mixing time: 7/4 Min DT: 28-30°C Dough maturity: 75-90 minutes at room temperature

After the dough has been well kneaded, it is placed in an oiled dough tun. It now rises for a further 90 minutes, covered during which it is folded every 30 minutes. After the prescribed dough maturity, it is divided into 2 equal-sized pieces and shaped into round loaves.

Allow to relax briefly then form into elongated loaves (when forming you should ensure that tension is built into the dough surface- this results in a better oven-spring on the scored side).

Set to proof at room temperature for 75-90 minutes either in a linen cloth with the seam-side down or in a proofing basket with the seam-side up.

Once the dough has reach ⅔ of final proof, they are stored in the refrigerator at 2-4°C. The ⅔ proofed loaves now mature for another 4-8 hours in the refrigerator. In this cooling phase the bread develops more flavor compounds.

The bread is baked at 250°C reduced to 200°C. Place seam-side down and score down the middle with a sharp razor blade- provide plenty of steam and to get a better oven spring the steam should remain in the oven for 15 minutes- only after this is the steam released from the oven.

To get the full flavor of the bread, the baking time should not be less than 55 minutes.

Eingereicht auf YeastSpotting