dvo2000,> Ты считаешь это не дорого для четвертушки?
$12 за буханку, конечно дороже, чем $3-5 за другие сорта, но намного меньше,
чем за него нужно брать, учитывая сколько времени приходится тратить на
выпечку.
Вот во сколько бы ты оценил такую работу (я по этому рецепту пеку)?
Six steps:
1) Making rye sour
2) Scalding the flour (the mash)
3) Making the sourdough sponge
4) Mixing the final dough
5) Final Rise (Proof)
6) Baking
I. Making a rye sour. The afternoon before baking add
• 0.5C rye flour
• 2T stored starter (any type) (PT: 2 table spoons?)
• enough water to make a liquid starter.
Leave overnight till the next morning (as you do step 2) at room temperature until
it's light airy and full of bubbles. Feel free to follow a different refreshment regimen
so long as one way or the other you end up with about 0.5 cup of active poolish-
consistency rye starter.
II. Zavarka (the mash)
• Dark rye flour 1 C
• Malt flour 3T (grind 3T of malted grain in coffee grinder: I prefer Maris Otter
2-row barley or rye malt, both available at brewery stores)
• Coriander seed 1T fresh crushed coriander (not bottled powdered, unless
extremely fresh)
• Boiling Water 1.5C
Scald the rye and malt: Mix ground malt and coriander with 1.5C boiling water,
stirring while adding boiling water. Enjoy the wonderful smell of malt, gather family
and insist they smell it too. When cooled to 85F (slightly colder than your finger),
around 2-3 hrs, proceed to step 3.
III. Create the levain sponge. Mix the active rye starter from step 1 thoroughly into
the warm scald from step 2. Let sit at room temperature to ferment. When full of
"air" and actively bubbling on top (around 4 hours), proceed to step 4.
IV. Dough
• Salt, 1 teaspoon
• Coriander, crushed 2 or more teaspoons. Stir above into sponge and mix well.
Then add:
• Dark rye flour 2 cups
• White bread or all purpose flour 0.5 cup
• Honey 2 tablespoon (or 1T sugar, 1T honey)
Mix and knead. You may need up to 0.25 c more wheat flour if the dough doesn't
come together, but try not to add much. Rye does not need much kneading, about
10 minutes in a bread machine on dough cycle. This rye dough will not move
around the machine like wheat does; it will stay in one place, moist and slimy and
sticky and gross. Use a spatula to continually push the dough in toward the blade.
You can alternatively mix with a wooden spoon for up to half an hour, taking
breaks as needed.
V. Proofing. Form into a loaf in loaf pans. Using wet hands, slap the sticky wet
dough firmly down into pan. I recommend a lightly sprayed silicon loaf pan sitting
within a glass or metal loaf pan to hold the shape. Let the dough rise to just above
the pan, around 4 hours. In a rush you can get away with half of that.
VI. Baking Bake at around 350F for 1 hour and 300F for another half hour, or until
hollow sounding when tapped on bottom. After cooling, wrap in tin foil and then in
a plastic bag. Leave this wrapped cocoon out at least 24 hours. The bread will be
moist in middle at first but the moisture will spread evenly after the wait.
> Хранится этот хлеб неделю без проблем(больше не знаю, мы его сьедаем)
Четвертушку? За неделю? У нас за неделю две буханки уходит.
Это сообщение отредактировал lukaM - 12.12.2017 - 21:52
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