ye olde bread blogge

bread, coffee and tidbits


with 15 comments

Numerous recipes use the method of “retarding”, i.e. letting dough ferment in a cool environment, like a fridge, overnight or even as long as 48 hours. The water has time to absorb flour and sugar is being made available to the yeast, which is dormant during the time of retardation and will act on the sugars as soon as the temperature rises again.

By reducing the yeast to 0.1% and with the dough proofing at room temperature, I believe these two processes are running more synchronized and give an even better result.

Baguette (yield: 2)

  • 300g strong white flour
  • 210g water
  • 6g salt
  • 0.3g fresh yeast

To weigh 0.3g of yeast, dillute 3g in 100g warm water and add 10g of this mixture to 200g of good mineral water. Discard the remaining 90g. Next, stir in the salt and then the flour. Mix to a smooth dough.

Bulk Fermentation: 15-18 hours at room temperature.
Final Fermentation: Divide into two pieces. Depending on how aeraeted the dough is at this time, either stretch the pieces out to baguettes and bake directly or proof until they feel light.
Bake-Off: 17-20 minutes at 240°C.


Written by theinversecook

8 March 2008 at 22:50

Posted in Bread, Brot, food, pain, pane, people

15 Responses

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  1. Leider gab es da auch immer Unterschiede. das lag daran, dass Brot stark subventioniert war und der Bäcker nichts dran verdient hat. Aber es gab keine Fertigsauer und keine Backmittel. Also haben “wir” den Sauerteig nie verlernt.


    22 March 2008 at 09:08

  2. Ja, dieses Verlernen der geschmackserhaltenden Techniken und Einsatz von Fertigmischungen hat wohl erhebliche Ausmaße angenommen und ist meinem Empfinden nach verantwortlich für die (von mir intensiv wahrgenommenen) “Misere” des hiesigen Brotes.


    22 March 2008 at 21:42

  3. Amazing crumb! Did you steam the baguettes?


    7 April 2008 at 19:59

  4. Indeed, I did spray a little water directly onto the baguettes. I am not sure if it helped a lot. Thanks for stopping by, Bart.


    8 April 2008 at 13:00

  5. […] bequemten sie sich, in schwerstgekrümmter Form Platz zu nehmen. Dass aus dem 18-Stunden-Brot von ye olde bread blogge ein 72-Stunden-Brot geworden ist, hat mit plötzlich aufkommender Reiselust zu tun. Anstelle von […]

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