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How to convert the following recipe

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bread basket's picture
bread basket

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.

BakerBen's picture
BakerBen

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

GermanFoodie's picture
GermanFoodie

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.