Bread twists are a classic that should not be left out of the wheat sourdough category. The simple preparation and the uncomplicated work-up can give beginners a true sense of accomplishment. The one thing that can perhaps present a problem is the high hydration amount of 182.
In order to get a well kneaded dough, a bit of water (approx. 10%) can be held back at the beginning of the mix phase. Just when the dough is well kneaded is the rest of the water added. Because the gluten structure has already fully formed, the dough takes on this additional water faster.
Note: When the dough has just begun to release from the side of the bowl, the water should start to be added! If you overlook this the dough can get over-kneaded!
After preparing the dough, it is stored in an oiled dough tub for 3 hours. In order to get a stronger dough structure it should be folded 2x. The dough should be folded gently and delicately because a vigorous fold will lead to a tight pore structure!
To work up, the dough is separated and then simply twisted. In order to preserve the open pore structure of the dough, it should only be twisted 1-2 times. The more the dough is twisted, the finer the resulting crumb.
For a dough weight of 1853g / 4 pieces, each 465g
- 200g Wheat flour Tipo 0
- 200g Water 35°C
- 10g Starter
RT: 15-18 hours DT: 26-29°C TA: 200
- 100g Wheat flour Tipo 0
- 100g Water 15°C
- 1g Yeast
RT: 2-3 hours at room temperature and then in the fridge at 4°C until ready to use.
- 410g mature wheat sourdough
- 201g mature Poolish
- 700g Wheat flour Tipo 0
- 450g Water 15°C
- 70g Water 15°C
- 22g Salt
- Mix the wheat sourdough, poolish, flour, and water (450g) briefly and let stand to autolyse.
- After the autolyse, add the salt and mix on slow for 10 minutes. Then the dough is mixed on fast just until it begins to release from the side of the bowl. As soon as it begins to release from the side of the bowl, the additional water (70g) should slowly be added.
- Once the dough has taken on all of the water the dough is mixed for 1 minutes on fast- FINISHED!
- Let the dough mature for 3 hours in an oiled dough tub and fold twice during this time.
- Preheat the oven to 250°C .
- Tip the dough out of the tub onto a floured work surface and carefully bring it into rectangular form. Now the dough can be divided into the desired sizes and formed into twists.
- The twisted dough pieces should be laid on baking paper and proofed (approx. 20-30 minutes).
- Bake the bread with steam for about 30 minutes.
- Reduce the oven temperature to 235°C after 10 minutes and bake until well browned.