Posts Tagged ‘Bread making’

Sunflower sourdough bread with kibbled rye and wheat

The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it.

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To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down.

I made a sourdough the day before and then mixed everything on the next day together.

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The kibbled grains before cooking …

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and cooked.

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My bread rested a bit to long, that’s why the top of it is a bit loose.

Sunflower sourdough bread with kibbled rye and wheat

Prep time: 

Cook time: 

Total time: 

Serves: 120 min

This bread uses a sourdough prepared a day before and a cooked piece of grains, that needs to cool down
Ingredients
Sourdough
  • 250 g rye flour
  • 250 g water
  • 25 g mature sourdough
Cooking piece
  • 50g kibbled rye
  • 50 g kibbled wheat
  • 150 g water
For the Dough
  • All of the sourdough
  • the kibbled grains
  • 245 g rye flour
  • 120 g wheat flour
  • 255 g water
  • 100 g sunflour seeds
  • 15 g salt
  • 5 g yeast if you like
Instructions
  1. For the Sourdough mix the rye flour with the water and starter until all is just well hydrated. Let rest for at least 16 hours. It is ready to be uses once it is fluffy and shows a dent in the middle again.
  2. Put the kibbled grains and the water in a cooking pan and cook until all water is absorbed by the grains. Let cool down.
  3. For the dough mix all ingredients in the kitchen machine for about 5 minutes.
  4. Preheat the oven to 250C / 480F.
  5. Grease a brad pan with oil and any seeds if you like.
  6. Put dough into pan and smooth over the top. Let rest for fermentation for about 30-45 minutes or until you see it raised about ⅓ in the pan.
  7. Bake for 10 minutes at 250C / 480F and reduce then to 200C / 390F and bake for another 45 minutes.

 

The Chemistry of Bread-Making

Bread baking involves quite some chemical reactions, and not only chemical, but biological as well.

I came across an article of bread baking chemistry I would like to share with you. They have a nice chart of what happens within the bread making process.

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But not only the chemistry is important, the flour is important as well and flour is not just flour. There are many types of flour, not only the different grains, but also the method of milling makes a difference.

Here a table of different wheat flour types in the different countries. Similar charts you find on the internet fro rye and other grains.

Ash Protein Wheat flour type
US UK German French Italian
~0.4% ~9% pastry flour soft flour 405 40 00
~0.55% ~11% all-purpose flour plain flour 550 55 0
~0.8% ~14% high gluten flour strong or hard 812 80 1
~1.1% ~15% first clear flour very strong or hard 1050 110 2
>1.5% ~13% white whole wheat wholemeal 1600 150 Farina integrale di grano tenero

Baguette

There are a lot of different Baguette recipes out there. Most recipes take a long time with pre-dough and long resting times. A 2 day process in Baguette making is not unusual.

This is a straight Baguette dough and as such takes not as long as other Baguette methods. This Recipe I found in a Baguette making class by Jeffrey Hamelman.

 

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You need:

1kg all purpose wheat flour
20 g salt
4 g instant yeast
750 g water

and a still lot of time …. (about 5 hours, with breaks)

Mix all ingredients with a spatula, just until no dry flour is left in the bowl. Do not knead the dough. It may look a bit rough, but that is OK.
Cover the dough with a plastic bag and let rest for 30 minutes.
Fold the dough in the bowl 20 times by taking your spatula right under the dough and fold it over the top to the opposite side of the bowl. Turn the bowl a bit and continue for about 20-25 times.

Let the dough rest for another 30 minutes, cover it again with a plastic bag.

Repeat the folding and resting fife more times, so in total 6 times.
So after 3 hours your dough should be soft and stretchy. You can let it rest for a bit longer the last time. Resting the dough helps to develop flavor.

Divide the dough in 6 parts of about 300 g each.
Form a ball out of each part but do not knead the dough. Do not press the air out and
use only little bit of flour on your bench or hands, just to keep it dry.

This should then look like this:

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Let the dough rest for about 25 minutes and then start forming the baguettes by lightly pressing the ball to a flat shape and fold the upper edged to the middle and press it together. Not to much, you need the air in the dough. Turn over and fold again the upper edge over to the lower. Now your dough loos like a baguette already.

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Then use your hand and roll it to the length you would like it to have, or to the length your oven has.

Put it up side down in some baker linen, so the seam is up and let rest for 1 hour.

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Preheat your oven to 250C (480F). I nake my baguette as all my bread on a Pizza Stone. Place a dry iron casting pan below your stone (not on the bottom of your oven). Heat everything up.

Transfer the baguettes on a paper or something you can use to place them in the hot oven and score them.

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Put the Baguette in the oven on your hot stone.Once you have the Baguette in the oven put boiling water in the dish and quickly close the oven.

Bake for 16-24 minutes.

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