Berlin Short Sour from the bread machine
Before anyone claims to have witnessed the downfall of this blog, I hereby declare that I will not do this again in some time. It is told, that yesterday, Sunday, 1 Feb 2009 at 12 am, a person looking like me descended to the deeper dungeons and opened a dusty crate. Ignoring the skull painted on it and after cutting the chains and chasing off the demons that had spawned in the vicinity, that person managed to hieve up the innards of the crate and carry them into the kitchen. It turned out it was a contraption commonly referred to as ‘bread making machine’, which had been placed in the basement long ago.
That person proceeded to put dough into it, set the timer and went to bed. To redeem his sin, he pledges to stick to hand mixing in the future.
Brot mit Berliner Kurzsauer aus dem Brotbackautomaten
Berlin short sour build
- 135g rye flour
- 135 water, warm
- 50g mature rye sourdough, hydration: 100%
Mix and let stand covered in a warm place for about 5 hours. The short sour should be inflated and start to recede in the center (‘full drop’).
- 20g rye flour
- 270g strong white flour
- 160g water
- 5g fresh yeast
- 9g salt
- Berlin short sour build
Put everything into the bread machine, liquid first. Turn machine on. Step back, leave the room and act natural on the way out. If you’re a real man, never come back.
The bread is very light – totally fluffy, and rather uniformly so. I contribute this to the extensive mixing and the warm and humid atmosphere inside a bread maker. Crummy crust, more like a steamed dumpling than anything else. On top there was a leathery skin that had separated from the top of the loaf. No, that is not how bread is supposed to be made. The mixer is good, the oven is devastating.