Rustic Wholegrain Bread
This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process.
A big advantage of this sourdough process lies in the processing time, because after the maturation time of 15 hours the dough can be worked after an additional 5-9 hours without a reduction in quality. Since this sourdough can stand for many hours uncooled before baking, you are not bound to a strict baking schedule for home baking.
Bread aroma can withstand a two –or three stage process. Spikes in the souring process can be corrected with the amount of starter and temperature of the sourdough.
The higher the sourdough temperature, the lower the amount of starter and thus the taste is only mildly sour. Despite the long maturation time, there are only minor differences in the level of sourness and these are hardly noticeable in the taste of the bread. Therefore, higher sourdough temperatures and smaller amounts of starter are advantageous because they prevent strong acid development and promote mildly sour yet aromatic bread.
As already discussed, adjust the amount of starter to the sourdough temperature, which is a result of the overall average ambient temperature during the ferment.
Example 1: The room temperature is 22°C and the target sourdough temperature is 27°C!
- Starting Temperature: 32°C (5°C above the target sourdough temperature).
- Target Temperature: 27°C
- Ending Temperature: 22°C (5°C below the target sourdough temperature).
Example 2: The room temperature is 20°C and the target sourdough temperature is 24°C!
- Beginning Temperature: 28°C (4°C above the target sourdough temperature).
- Target Temperature: 24°C
- Ending Temperature: 20°C (4°C below the target sourdough temperature).
- 23-25°C Sourdough Temperature / 10% Starter content / TA 180 / starkly sour
- 26-27°C Sourdough Temperature / 5% Starter content / TA 180 / robustly sour
- 28-30°C Sourdough Temperature / 3% Starter content / TA 180 / mildly sour
For a dough weight of 1268g/ 2 pieces, each 634g
- 200g Wholegrain Rye Flour
- 160g Water
- 20g Starter
Hydration (TA): 180 DT: 23-25°C RT: 15-18 Hours
- 380g Mature wholegrain sourdough
- 135g Wholegrain wheat flour
- 335g Wholegrain rye flour
- 375g Water
- 20g Dried and ground bread
- 15g Sea salt
- 5g Yeast
Hydration (TA): 180 DT: 28-32°C MT: 6 min. slow / 2 min. fast
Mix all ingredients to a smooth dough and then let rest for 30 minutes (use a dough scraper to clean the sides of the bowl and cover the dough with a towel).
After the dough has loosened and risen, it is divided into two, equal-size pieces. Work into rounds and then place them on a floured surface with the seam-side down.
In the meantime, the oven should be turned on because this dough rises quickly. After a maximum of 10 minutes the formed loaves are turned onto a piece of backing paper with the seam side up for the final rise.
It is easy to recognize when the dough is fully risen by observing the little islands that form on the top.
The bread is baked at 250°C decreasing to 200°C. Steam is introduced first after 45 seconds and it should be released after 3-4 minutes. A vigorous bake ensures that the bread will keep fresh for a long time. Baking time for 650g loaves is about 50 minutes- depending on the crust color it can be a bit longer or shorter.
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