German country bread
Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World Bread Day. Since I had a piece of rye bread left, I decided to include it in the next bread in an ‘old-bread-soaker’. It has been common practice in German bakeries to soak the bread from the preceding day and mix it with the new bread dough. Not only a moneysaving decision: the soaked bread makes the crumb moister, and extends the loaf’s shelf life.
German country bread
Old-bread-soaker
- 30 stale rye bread, toasted, without the crust
- 100g boiling water
Pour the water over the rye bread and let stand covered for at least 2 hours.
Dough
- 200g whole-rye flour
- 200g dark wheat flour, Type 1050
- 200g rye sourdough, hydration: 100%, made with whole-rye flour
- Old-bread-soaker
- Enough warm water to make a soft dough, approx. 200g
- 7g fresh yeast
- 10g sea salt
Bulk fermentation: 1 hour
Final fermentation: 45-60 minutes. Proof seam side down in floured Brotformen.
Bake: Bake at 240°C for 30 minutes, then reduce heat to 170°C and bake for further 60 minutes. This will give a confident lift in the oven and help develop a thick crust.
wow I have got to try this!
check out my recipe blog and tell me what you think:
http://thegodscake.wordpress.com
Michael
retroho
16 October 2009 at 23:31
Thanks retroho
Good stuff. Funny, made an apple-pumpkin-jam with a touch of cardamom last week. Will try the roasted pumpkin chutney.
theinversecook
17 October 2009 at 14:31
Alas, your back, whew!
Jeremy
17 October 2009 at 16:36
Hmm… Jeremy…?
“Alas: An exclamation expressive of sorrow, pity, or apprehension of evil; — in old writers, sometimes followed by day or white; alas the day, like alack a day, or alas the white.”
Hans Joakim
18 October 2009 at 16:52
I like ‘Apprehension of evil’ best *eerie howl*
theinversecook
18 October 2009 at 17:16
In the nick of time for world bread day…might make a pumpkin bread for Halloween. Or a 3-stage rye. Nice slashes on your little baguettes, Jeremy.
theinversecook
18 October 2009 at 17:14
Yes Welcome back
massimo
17 October 2009 at 20:17
Grazie…
theinversecook
18 October 2009 at 17:15
Hans Joachim, I am so uneducated, forgive me, it was fear the inversecook got inverted or something?
Thanks Nils, got lots of practice at SFBI making baguettes, just made your Quarkbrot, wonderful loaf, can’t wait to spread some leberwurst my butcher gave me the other day!
Tchüß!
Jeremy
Jeremy
19 October 2009 at 02:31
The practice shines through. Had a small break from bread making, the first batch of baguettes I made after that were utter rubbish, I hade to grind them to coat a Schnitzel with the breadcrumbs. Blimey, I’m not exactly a born baker. So, back to more practice for me….*sigh*
theinversecook
24 October 2009 at 16:27
Sieht zum Reinbeissen aus! Die Old-Bread-Soaker-Methode muss ich auch mal bald ausprobieren.
Vielen Dank für deine Teilnahme am World Bread Day 2009. Yes you baked!
zorra
21 October 2009 at 14:46
Eignet sich gut für Roggenmischbrote. Maximal 10% Restbrot in trockenem Zustand auf die Gesamtmehlmenge ist nahe am Maximum, denke ich, sonst fällt der Teig auseinander und das Brot siehr ulkig aus.
theinversecook
24 October 2009 at 16:29
sugar cane crusher,
Davlnrkt
4 July 2011 at 18:37