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Submitted by bread basket on December 14, 2011 - 7:18pm How to convert the following recipeHow 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.
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Just my thoughts
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
You can try using a slow-cooker
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.