The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm finally proud of my bread

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Przytulanka's picture
Przytulanka

I'm finally proud of my bread

 


I am finally proud of my bread...It looks gorgeous. My special thanks for the web


 tutoring go to Australian Baker WARWICK QUINTON.


 


 




 


 


Porridge:


600 h whole-wheat flour


260 g whole-rye flour


100 g buckwheat flakes


850 ml cold water


Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.


 


 


Sourdough:


10 g whole-wheat starter (100% hydration -from the fridge)


100 g  whole-wheat flour


60 g water


Let to ferment for12-14 hours.


 


Remove the box from the fridge and add:


240g altus ( 60 % rye, 40% wheat)


160 g stiff sordough


Mix it through with your hand for a few minutes.


Allow to rest for 30 minutes.


 


Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.


Give it turn and allow to stand for 30 minutes.


Continue the process allowing about half an hour between turns until  your  achive silk consistency.


 


Let to ferment for 4-6 hours 


Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into the  proofing basket.

Proof the bread for 3 hours . Slash diagonally 4 times.

Set your oven to 500F and bake:

 

  •  15 minutes with steam in 480F.
  •  20 minutes in 450F
  • 15 minutes in 400F.

 

Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html

 

Comments

ehanner's picture
ehanner

Well done Przytulanka. That is a very complicated recipe and it appears you did it well. I look forward to seeing more of your work.


Eric

Virtus's picture
Virtus

I have started your recipe this morning. Looks like an exceptional bread to try. But did you make one large loaf of about 2 kg or make two loaves?


Thank you very much, your recipes are inspirational.

Przytulanka's picture
Przytulanka

Hi Virtus


I made the one large loaf. But you  can always divide the dough into 2 pieces and adjust the time of baking.


Have a dood baking!

Virtus's picture
Virtus

Thank you so very much for answering so quickly! I think I will try doing just one, like you did.


Thanks again.