Feeding Art

Cook, eat, dream, play.....Foodstory by Inga&Lily
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Bread stories/Priče o kruhu

Sourdough manitoba & whole wheat bread/Kruh od domaćeg kvasca s manitobom i punozrnim brašnom

The magic of sourdough….. my starter Rocky was for 3 months in fridge, unemployed, 6 weeks without food. So was Inga without motivation for sourdough bread baking. Or to be honest, too scared of extra pounds, because everything I bake, I can eat on my own without a problem! But, 2 weeks ago I took my Rocky out of the fridge, fed him with white wheat, without huge success. Anyway, I used my joker, 2 tbsp of whole wheat gave him extra boost with water at 34+C, blanket for extra warm up and in few hours Rocky was yelling, ´´Where we are baking, what, how much . And here we are, my baby, Sourdough bread with flax seeds.

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190g Manitoba

80g yellow white flour 550

90g whole wheat

230g lukewarm water

20g lukewarm water

80g starter Rocky (active)

10g flax seeds

Method:

If your starter was in fridge for some time, take 10g and mix with 20g lukewarm water and 20g whole wheat. After 5,6 hours mix with 20g water and 20g whole wheat. Rest in warm place until doubled in volume.

10.00 mix all flour and 230g lukewarm water, cover with shower cap and rest 1-2 hours (Autolyse)

12.00 add 80g active starter, cover and rest 30 min

12.30 add salt with some water from rest 20g (not all), and ret 30 min

13.00 make stretch and fold, cover and rest 1 hour

14.00 make lamination with flax seeds, cover and rest 1 hour

15.00 make first coil fold, measure dough temp should be between 23-24,5 C, pop any large air pockets, cover and rest 45 min

15.45 make second coil fold, measure dough temp should be between 23-24,5 C, pop any large air pockets, cover and rest 45 min

16.30 make third coil fold, measure dough temp should be between 23-24,5 C, pop any large air pockets, cover and rest between 1,5 to 2 hours, volume should be doubled.

Floured the working place little bit and place the dough. With the help of scraper shape the dough. Dust the banneton with flour or use banneton liner to prevent sticking and place the shaped dough gently with top of the dough facing down. Cover and rest in the fridge for about 12-15 hours.

The next morning, preheat the oven with a baking pan with lid on, 240C for 1 hour. Dust some flour over the dough. Cover the dough with baking paper and carefully flip out the dough. Put in a baking pan, bake with lid 20 min, remove the lid, lower the temperature and bake for about 15 – 20 minutes at 200 C.

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Cool for about 2 hours before slicing.

-Croatian version-

Čari pečenja s domaćim kvascem. Moj starter Rocky stajao je u hladnjaku, nezaposlen gotovo 3 mjeseca, od čega 6 tjedana bez “hrane“. Jer Inga nije imala motivaciju za pečenje kruha (neslužbeno rečeno). Ili, službeno i iskreno, bojala se novih naslaga oko struka jer besramno može cijeli kruh pojesti sama! Prije 2 tjedna ipak sam uzela Rocky-a na sobnu temperaturu, hranila ga danima pšeničnim brašnom, ali bi on samo tu i tamo bacio mjehurić, dva i nastavio spavati. Ali, đoker 2 žlice punozrnog bijelog brašna učinile su čudo! Zalila sam vodom 34+C, umotala ga u dekicu i uključila grijanje. Mama mia, skočio je za par sati vičući, “Gdje se peče, šta se pečeeeee“!

I tako nastade ova divotica od kruha…….

190g manitoba

80g brašna iz pšenice žute sredine zrna 550

90g punozrnog brašna

230g mlake vode

20g mlake vode

80g starter Rocky (aktivan)

10g lanenih sjemenki

Metoda:

Ako je vaš starter neko vrijeme bio u hladnjaku, uzmite 10g i pomiješajte s 20g mlake vode i 20g punozrnog brašna. Nakon 5,6 sati pomiješajte ponovo s 20g vode i 20g punozrnog brašna. Ostaviti pokriveno na toplom mjestu dok se volumen ne udvostruči.

10.00 pomiješajte sva brašna i 230g mlake vode, pokrijte kapom za tuširanje i ostavite 1-2sata da miruje na sobnoj temperaturi (autoliza)

12.00 dodajte 80g aktivnog startera, pokrijte i ostavite da odmara 30 min

12.30 Dodajte sol s malo vode iz dijela od 20g vode (ne sve) i ostavite da odmara 30 min

13.00 napraviti strech/fold, pokriti i odmoriti 1 sat

14.00 napraviti laminaciju s lanenim sjemenkama, pokriti i odmoriti 1 sat

15.00 napraviti prvi coil fold, izmjeriti temperaturu tijesta (treba biti između 23-24,5 C) prstima ispuhati velike mjehure na tijestu, pokriti i odmoriti 45 min

15.45 napraviti drugi coil fold, izmjeriti temperaturu tijesta (treba biti između 23-24,5 C) prstima ispuhati velike mjehure na tijestu, pokriti i odmoriti 45 min

16.30 napraviti treći coil fold, izmjeriti temperaturu tijesta (treba biti između 23-24,5 C) prstima ispuhati velike mjehure na tijestu, pokriti i odmoriti 45 min, volumen bi se trebao udvostručiti.

Malo pobrašniti radnu površinu te na nju položiti tijesto. Uz pomoć strugača za tijesto oblikujte okrugli kruh. Košaru za dizanje tijesta pobrašnite ili koristite platnenu podlogu kako bi spriječili da se tijesto ne zalijepi. Nježno položite tijesto u košaru s glatkom stranom prema dole. Pokrijte i odmorite u hladnjaku na oko 5-6 C oko 12-15 sati.

Sljedećeg jutra zagrijte pećnicu s posudom za pečenje s poklopcem, 240C, 1 sat. Pospite malo brašna preko tijesta. Tijesto prekrijte papirom za pečenje i pažljivo izvrnite tijesto. Ukrasite po želji, pospite brašnom ili sjemenkamam zarežite žiletom ili skalpelom. Stavite u posudu za pečenje, pecite s poklopcem 20 min, uklonite poklopac, snizite temperaturu i pecite oko 15 – 20 minuta na 200 C.

Ohladite oko 2 sata prije rezanja.

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