The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bauernbrot?

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Conjuay's picture
Conjuay

Bauernbrot?

I have a Bauernbrot recipe I make for a friend regularly that uses compressed yeast and a LOT of kneading. I was hoping one of you folks could suggest a SD version, and - because of a recent hand surgery - a stretch and fold recipe instead of kneading.

(One-handed bread shaping is quite interesting...)

 

 

Mini Oven's picture
Mini Oven

just skip the kneading.   Let the ingredients rest after combining add lots of folds instead resting between rounds.  Amazing how well it works and can be done in the bowl after flipping the dough.  Also a good time to train a kitchen elf and get the best milage out of baking parchment. :)

Lots of sourdough recipes around.  Have you tried the 1,2,3 sourdough yet?  One part sourdough (all by weight) two parts water and three parts flour with a little tweaking, ev. 2% salt on the total flour weight. (hold back on the water to see how it blends) mix, rest, fold, rest, fold, rest, fold, rest, fold, rest, shape, rest, bake  (something like that or were you looking for more detail?)

Mini

Conjuay's picture
Conjuay

No more detail than that needed- and with that I can scale down the size of the finished loaves as well!

Thanks!