Bread and oatmeal stout. Challenge No. 10. The smell of bread. Quinoa Baker challenge this month is more special than the others. We decided, since we are becoming increasingly better bread, take one more step, there is also imperative to say, it is to make dough. We prepared by Dan Lepard, Elvira has happened to us, as this is what she uses and gives good results. I've always used the liquid sourdough Eric Kayser and you can see
here. This time I used a good quality meal,
purchased online at the bakery. If you do not know what I recommend, a friendly and professional. They have everything!
first I put the dough recipe, which I highly recommend it, takes about 5 days and we gives an excellent flavor to breads.
Day 1: -50g of water at 20 º
-2 heaping teaspoons flour -2 teaspoons
rye bread flour filled
heaped teaspoons of dried -2 \u200b\u200b-2
heaped teaspoons of fat plain yogurt Mix all
ingredients in a sealed bottle of 500ml. Let stand covered at room temperature, about 20 º for 24 hours.
Day 2: -50g of water at 20 º
-2 heaping teaspoons flour -2 teaspoons
rye bread flour filled
Add water to mixture, stir well and incorporate the flour, stir again and cover. Let stand covered 24 hours at room temperature.
Day 3: -100g of water at 20 º
-4 heaping teaspoons white flour
force -4 heaping teaspoons
rye flour Add water and stir, then put the flour and stir again. Let stand at room temperature 24 hours.
Day 4: -100g of water at 20 º
-125 g flour
force pulls away and three-quarters of the mixture, add water and stir well, pass the mixture through a strainer to remove the raisins. Add flour, stir and cover. Let stand 24 hours.
Day 5: -100g of water at 20 º
-125g bread flour three
Strip quarters of the mixture, add water and stir well. Stir in flour and stir. Cover and let stand 24 hours.
From day 6: The dough is ready to use, you can set aside a little and freeze it, and always breaks hand will have to start over. Refresh always with the same amount of water and flour. If you need 100g for a recipe, add the same water bread flour, let stand for 24 hours at room temperature and then save it in the fridge.
Bread has decided this month Paul and I would love it. The originality of it, is the bathroom that has once formed the bread. Is delicious and lasts for many days. Two loaves come out beautiful.
Here you can see the recipes for my friends:
-Paula-Simon -Elvira
Ingredients: -500g strong flour 10g salt
-
-350ml of dark beer
-rolled oats 125g-150g
sourdough, fresh yeast 5g
For beer bath:
-150g rye flour
-150ml of ale yeast-5g
As we prepare:
We put in a glass of beer Thermomix, programmed 1 minute, 37 º, Speed \u200b\u200b1.
Add the yeast and stir a few seconds to 5. Put the flour, salt, oatmeal and schedule 3 minutes and half speed spike. When you have 10 seconds or so, that's all mixed, we add the sourdough jar while the machine is kneading.
We take the mass of glass, we give a round and put it in a bowl with a little flour on the bottom. The cover with a damp cloth and let rest 60 minutes. The
we get, we make a few folds to gain consistency and leave the same way 45 minutes more.
Divide the dough in two, and round up handling the dough as little as possible. Place the pieces on a floured linen separate.
prepare the beer bath mixing beer with yeast and then adding flour. I really found the mixture too thick, so as I had two loaves, one brush it as the recipe and the second, and lighten the mixture with a little beer and bathe with it.
no difference. Leaving
bread ferment for 2 hours or until doubled in volume.
Preheat oven to 250 º with a bowl of water and towels inside to generate steam. When the bread is ready, we put in the oven and lowered the temperature to 185 º. Boil for about 50 minutes.
is a long post, but I assure you is the best bread I've prepared so far. Taste, texture and durability you.
I recommend it!
