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Rolls with baking ferment

gaffri's picture
gaffri

Rolls with baking ferment

Just wanted to share my some of my baking experiments with organic baking ferment.

Baking ferment is a combination of organic wheat flour, maise flour, peat flour, honey and water, which as undergone a fermentation process. It contains a lot of wild yeast strains and LAC's (pediococcus pentosaceus) It's slow to work with, loves hardy grains and whole grain-based flours. The result is a bread that has a slightly different taste than normal sourdogh bread.

Baking ferment looks like this.

 

The dough was 70% hydrated and made up of 90% organic Canadian Manitoba flour ( 15% protein) and 10 % organic whole grain rye flour. Salt was added according to taste.

Normally it's advised to create a preferment but lazy as I am, I just mixed everything together and started the waiting game. It rested for fermentation on my kitchen counter for 28 hours, where the temperature is around 24 degrees C. I gently cut the dough into small rolls/buns and gave them 230 degrees C for around 20-25 minutes. with top/buttom oven heat.

 

Here's the result. They are perfect when warm with melted butter or with Serrano or Pata Negra ham and olive oil..

 

 

 

 

Comments

dabrownman's picture
dabrownman

but a starter can be made from this and stored int eh fridge for 2 months with no maintenance,  It is sort of like SD but with less sour.  Seems to be mostly used in Germany and Denmark.  Not too expensive at 7 Euros per 250 g.

Those are some holey rolls you got there!  Happy Baking

gaffri's picture
gaffri

and baking ferment is mainly sold in organic stores in Denmark. You are right, you can start a new sour dough culture with the baking ferment. Of course you will eventually get a completely different LAC/yeast population :-)

I like the flavour developed from baking with baking ferment, though I wouldn't use it for traditional danish rye breads (rugbrød) For these you need the strengt of a good sour dough. I'll try to post some pictures and recipies of danish rye bread. I mostly bake them with lots of whole soaked grains, nuts and use beer as wet ingredient.

Cheers Gaffri

bottleny's picture
bottleny

Found this from the search: sekowa backferment | The Fresh Loaf