bread

White bread.
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700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1600 gram flour
40 grams of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
150 grams of flour
1 tablespoon oil
½ teaspoon salt
20 grams of yeast

Dawn Nagymama blogjában találtam ezeket a zsemléket. Nagy sikere lett nálunk is!

http://www.thefreshloaf.com/blog/grandma-dawn

Before baking. Breads.

For 4 small baguette and 1 big loaf:

The “poolish” ferment:

175gr water

25gr rye flour

150gr Wheat, tipo -00-

2,5gr organic fresh yeast

For the final dough:

All of the “poolish” ferment

650gr fine spelt

350gr water

10gr organic fresh yeast

15gr salt

• Refridge the “poolish” overnight.
• Mix the final dough and autolyse for 5min.
• Knead the dough for about 10min, add salt and finish the kneading.(I used the RICHARD BERTINET technique by hand ).
• Let the dough proof for about 1½ hour.
• Shape the dough into equal pieces.
• Let them rest for 15min.
• Now do the final baguette shape.
• Let them proof about 80-100%
• Bake them in a 250c preheated oven with steam.
• Remove the steam after 4-7min and bake the bread 20min in total.
• Cool down on a rack.

This is my first try and it can only be better, but after all i´m quit happy now that I know the technique. I want a more crisp crust and bigger holes in the crumb.

I used Richard Bertinets recipe with one BIG change, all of the fine white flour had to be extra strong wheat flour..