ye olde bread blogge

bread, coffee and tidbits


with 6 comments

Clearly, adding old dough to a new dough is not confined to white flours. I had a small bowl of excess Schrotbrot dough left, which went into a very basic rye dough. Final proof was in the fridge. Very moist and good.


Mix and knead 250g old dough and 300g new dough (110g rye flour (= 60%), 70g wheat flour (= 40%), 125g water (=70%), 2g fresh yeast (= 1%), 2 tbsp sugar beet syrup, 3 tbsp rolled oats, 4g sea salt (=2%)), prove for 1 hour, then shape, put into a tin and let rest in the fridge overnight. Baket at 220°C for one hour.


Written by theinversecook

12 January 2009 at 16:29

6 Responses

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  1. Yummy and chewy looking! Imagining the flavor, I fully understand how that kind of bread can become addictive…


    12 January 2009 at 18:56

  2. Indeed, MC, especially with addictive toppings even more so…(and there go the good resolutions for the new year about eating frugal)


    13 January 2009 at 01:27

  3. My theory is that sourdough or prefermented doughs don’t make you fat! They break down the simple sugars and the complex ones are digested more slowly. But you are right, the toppings are where you get nailed. Especially with rye breads which lend themselves to such delicious excess (I can think for instance of Münster cheese…).


    13 January 2009 at 09:13

  4. Same with pasta, I guess. The stuff itself is fatfree, but the sauces…oh la la.

    I am convinced of the health benefits of sourdough breads too. A description of the positive effects I leave to the imagination of the reader for now, however whenever I eat bought bread I think I can detect when real sourdough was used or just dried acidifier / sourdough. There is something very balanced and natural about the tang of a good rye or wheat starter (rarely used by local bakers here), that cannot be matched. Good bread does now know any shortcuts.

    Münster cheese…for me it’s Scottish Cheddar at this moment. Just made a carrot-Grünkern bread. Very good.


    15 January 2009 at 20:19

  5. This looks a wonderfully moist and flavoursome loaf. I always love the flavour of breads made with some rye.


    15 January 2009 at 21:35

  6. Hi Katie, thanks. I wonder why this technique of mixing ready doughs together is not used more extensively in bakeries (or is it?) Instead of making mixing all the different flours, have them already incorporated in different doughs. Or maybe that is against the pride of the baker who devotes his complete attention to every single type of bread, each one being a speciality.


    16 January 2009 at 03:04

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