November 15, 2014 - 7:12am
Rye, wheat and raisins (scalded flour method)
1 kg of whole rye + 1lt of boiling water. Intensive mix.Then add 1 kg of liquid wheat sourdough, 500 gr of organic wheat flour + 300 ml of water. Just 1 gram of yeast, 300 gr. of raisins, 30 ml of vinegrar and 40 gr, of salt.
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usual Abel and i bet it tastes better. Well done and
Happy baking
looking bread. I have never heard of the scalded flour method but I will have to try it now. These look delicious! How hot was your oven?
240-230 C with steam, as usual.
Can you tell us a little more, please? The hydration is about 85%, pretty wet. Do you do the regular stretch and folds at 30-45 minute intervals? And most importantly, how is the crumb and the taste?
Thanks
Yes, SCruz. About 2 hours of bulk fermentation, with stretch and folds every 45 minutes. Final proof about 1 hour. Nice structure of the crumb, good consistency, interesting crum moisture. I encourage you to prepare it.