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Korntaler

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This recipe produces an outstanding loaf of grainy sourdough bread.

“Korntaler”

Yield: 1 round loaf

Sourdough Build

  • 100g strong white flour
  • 60g water
  • 1 teaspoon (10g) liquid sourdough (hydration: 100%)

Let stand for 14-18 hours at room temperature. The sourdough should look inflated. Its state will go from “dense ball” to “airy pillow”.

Soy-bean-seed-mixture

  • 60g dried soy beans
  • 30g flax seeds
  • 30g whole millet

Pour boiling water over the soy beans and let stand for 15 minutes. Drain, let cool and chop into chunks. Dry and slightly toast them in the oven at 170°C for about 20 minutes. Let cool, mix with the flax seeds and the millet.

Dough

  • 100g strong white flour
  • 120g medium rye flour
  • 120g whole-wheat flour
  • 250-300g water (enough to make a soft, soupy dough)
  • 10g salt
  • soy-bean-seed-mixture
  • Sourdough Build

Bulk Fermentation: 1 hour
Final Fermentation: 3-5 hours
Bake-Off: 240°C for 15  minutes, 210°C for 45 minutes.

Source: A variation on the recipe “Korni” by Joe Ortiz (who got it from Kurt König), published in “The Village Baker”.

A slice of my Korntaler

Written by theinversecook

20 July 2007 at 19:16

Posted in Bread, Recipe

3 Responses

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  1. Hey, that’s a pretty cool recipe, me.

    Yours,
    TIC

    theinversecook

    20 July 2007 at 22:01

  2. I’ve found your blog the other day, and all of your breads look so cool~
    I’m so much interested in making french or german breads in these days and I’m trying to make them.
    Of course my teacher would be books~ :)
    And I will be using your recipe to make bread.

    but I don’t understand how to make sourdough starter, among the recipe you meantioned above “1 teaspoon (10g) liquid sourdough (hydration: 100%)” what does hydration 100% mean?

    thank you

    minyung

    min

    21 September 2007 at 04:56

  3. @ minyung: Hi, a hydration of 100% means that the quantity of water equals 100% of the flour weight. So 10g liquid sourdough with a hydration of 100% contains 5g flour and 5g weight. This way of looking at it is commonly referred to as “baker’s percentages”.

    It is handy, if your dough has a hydration of 70% for example, it is easy to scale the recipe up and down and calculate total weight (or from the total weight calculate the amounts of flour and water), costs etc. pp.

    In Germany, instead of “70%” bakers speak of 170 being the “Teigausbeute”. A very strange word, that I do not have a good translation for. Maybe “total dough yield”…but it’s basically the same.

    I agree, books are a good investment, but since bread making very much depends on a couple of manual operations, it took me a long time to learn how to handle wet dough, that I like to use.

    There are many ways to make a sourdough starter. Basically, you mix flour with water and let it rest for a couple of days. This is probably best explained in “The handmade loaf” by Dan Lepard or “Bread” by J. Hamelman. Daniel Leader’s “Local Breads” also has a recipe for it, which I haven’t done yet.

    I started mine with 25g whole-rye flour and 50g water and a couple of currants (seem to hasten fermentation) and let this stand at room temperature for 24 hours (the hydration being 200%). I then added 25g strong white flour (getting a hydration of 100%). The next day I added 100g strong white flour and 100g water. The next 4 days or so I refreshed this with new flour and water always making sure, that I added twice the amount of flour and water that was already in the mixture. I have not found a way to use all the starter, so you might have to discard some of the starter to make room for the refreshements (or bake with the flour-water paste from the intermediate stages, but it’s not sourdough yet).

    Regards,
    Nils

    theinversecook

    23 September 2007 at 02:22


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