Meanwhile a baked a couple of other breads and I’m more experienced.
One of the main mistake of novice bakers is the use of too little liquid. Glop scares. Never fear, it’s easier you think!
It looks much better than the one I baked over a year ago, but I can still improve. It is a little bit too crumbly.
Bread baking is a never ending experiment, that’s why I’m addicted. ;-)
makes 1 loaf
60 g active sourdough
70 g flour
20 g water
210 g flour
200 g spelt
30 g whole-rye flour
30 g whole-wheat-flour
30 g oatmeal
220 g water
7 g salt
5 g fresh yeast (optional)
Mix together all ingredients. Keep covered for 4 hours at room temperature until doubled in size then put in fridge overnight.
Mixing: Add all the ingredients to the mixing bowl, including the starter, but not the salt. Mix for 4 minutes (position 1,5 Bosch MUM8). Cover bowl and let stand for 10 minutes. Sprinkle the salt over the surface of the dough, and finish mixing for 4 minutes (position 2 Bosch MUM 8). Correct the hydration if necessary.
Bulk fermentation: 2 1/2 – 4 hours (depending if you are using yeast or not)
Stretch & Fold: Fold the dough either once (after 1 1/4) hours) or twice (at 50-minute intervals), depending on dough strength.
Shaping: Shape round or oblong.
Final fermentation: Approximately 2 to 3 hours
Baking: With normal steam, 260 C after 2 minutes reduce heat to 230 C. Baking time: 20-25 minutes.
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