How to convert the following recipe
How do I convert the following recipe I got from a german baking forum. As quite usual in Germany they use SD and commercial yeast. Since it is too difficult without a proof box to hold the temperature @ 80 degree for 16 hours I like to bake this bread using only yeast. I am sure I can do it with a preferment but I'd like to have some input from this knowledgeable forum.
Haferflocken Brot (Oat bread)
SD
85gr BF
85gr water
9gr. starter
mix and let ferment for 16 hours@80 F
Soaker
300gr. oats roasted
600gr hot water
mix and let sit for 16 hours at room temp.
Dough:
Mix SD and soaker
475gr BF
120gr Rye flour
200 gr. Water
21 gr Salt
15gr. yeast
1 Tbsp Malt or Molasses
I have done this bread according to the recipe. ( I posted a pic, I think "German Oat meal bread)I like it very much. It is very moist und the oat flavour is wonderful. Thanks for your input.
I would not worry so much about the 80F temp for the SD - I would go with 16 hours at room temp. The SD is really just a "poolish" - I would use
88 gr water
88 gr flour
3 gr instant yeast
The soaker will take 16 hours - so both the poolish and the soaker start at the same time. The poolish is not really any work and I am sure it will yield a much better flavor than not using it and bumping up the yeast.
Good luck and good baking
Ben
on the lowest setting. But honestly, I have cold-fermented/retarded many German recipes like this and never had a problem. Probably not the answer you were looking for, but just my 2 cents. If you leave out the SD altogether, you have to adjust your hydration balance overall.