年龄
8年
颜色
原产国 Czech Republic
Taste
& Flavour
混合物
39%
60%
1%
流体
粉
其他
Lojza
自2016以来
The urge to make my own bread.
特性
Very aromatic, soft and mildly sour bread. I remember this taste from my childhood . My grandma used to buy bread at this local baker whose bread was the best I ever tasted. I am getting there with my recipe...
味道
配方
起始配料
- 1tbsp Wild starter
- 150g Rye flour
- 150ml Filtered water
- 500g Wheat flour
- 280ml Filtered water
- 12g Salt
- 4g Cumin seeds
喂养配料
- 1tbsp Rye flour
- 1.5tbsp Filtered water
- 1tbsp Lojza
1
I take 1 tbsp of starter and mix it with 1 tbsp of rye flour and 1,5 tbsp of filtered water. Let it rise for at least 8 hours.
1tbsp Rye flour
1.5tbsp Filtered water
1tbsp Lojza
制作方法
1
I mix 1 tbsp of my homomade wild starter with 150 grams of bread rye flour and 150 ml of filtered water. Let it rise until bubbly and twice bigger, approx 6-8 hours
1tbsp Wild starter
150g Rye flour
150ml Filtered water
2
I take the mixture and add 500 g bread wheat flour and 260-300 ml of filtered water. Mix it thoroughly and let it autolyse for 30 minutes.
500g Wheat flour
280ml Filtered water
3
Add 12 g of salt and 4 g of cumin seeds and work in thoroughly. Let the mixture sit for another 30 minutes.
12g Salt
4g Cumin seeds
4
Work the dough with your hands. I use slap and stretch technique to support gluten development, good 10 minutes and then I let the dough sit for another 30 minutes.
5
Fold the dough several times, shape it and prepare it for proofing. I use round proofing basket. The proofing time depends on temperature at your home, during winter it can take a lot longer before the dough doubles its size. Approx. 2 hours.
6
Preheat the oven to 250 °C with baking stone inside.
Score your proofed loaf with sharp blade and put it onto the baking stone. I pour cup of boiling water onto bottom of the oven the increase the humidity in the oven for the first 10 minutes of baking. Then lower the temperature to 220 °C and bake another 20 minutes or until the desired color of the crust.