We use to leaven preparation, Sekowa special baking ferment, the recipe is for 3 loaves with a total weight of about 2.5 - 3 kg
We use sour dough (basic batch) for the broth stand which we produce with Sekowa Spezial-Backferment.
The recipe is for 3 breads with the total weight of about 2.5 - 3Kg.
The dough is prepared in two stages, the dough batch:
We prepare the dough mixture 1st stage, which should ferment in a warm place for 12 - 18 hours.
For this you will need:
The basic approach and the baking ferment powder lumps are dissolved in a small part of the metered water. Then one adds the remaining water and the wholemeal flour and mixed well (about 5 min.). The dough mixture 1st stage should be well covered at room temperature - at least 12 hours (max 28 degree C 30.). The dough must be well covered, for example with fresh film. A cloth is not enough. There is no harm, if the dough is 20 hours. In this case, you have to expect more acidification. After this time, the dough has to ferment agile. This can be seen when the dough no longer rises, but already falling back slightly. Tear is the top layer of dough, so show many fermentation vesicles.
The main dough:
To the overnight seasoned dough we add the following:
Knead the dough well covered and in a warm place (about 22 - 30 degrees C) let stand it for 40 - 50 minutes. This dough is now distributed in three greasy baking molds, about ¾ filled, we then cover the mold with aluminum foil. This dough is now in the covered mold processed for the oven for about 40 - 50 minutes - let it rest by about 28 - 30 degrees C.
We bake the bread in a baking oven at 200 ° C for about 80 - 90 minutes. Attention, in the middle of the baking time, about 40-45 minutes, the aluminum foil must be removed.
We bake with top and under heat, which gives the best results. Only through the experience you learn to judge when the right time of the cooking is reached. The loaves of bread are too short. The loaves with the right garlic are slightly arched. It is obvious that the bread is on the surface.
1. Level, to this is taken:
Dissolve the Sekowa Spezial-Backferment in a part of the weighed water, mix well with the rest of the water and the wholemeal flour, the dough should be quite soft and in a warm place 28 - 30 ° C (we make it in the e-oven Which can be adjusted well, the glass with the dough is wrapped in a bath towel, so that the temperature can be more evenly absorbed.) for 12 - 18 hours.
For the 2nd stage, the following is taken:
Mix the whole thing well, cover the dough well, strength should be like a medium bread dough. The temperature must be about: 28-30 ° C, the standing time is about 5-10 hours.
The ripening time is reached when the batch is permeated with many small fermenters and has approximately doubled. If the approach is ripe, it sinks slightly when it is pushed, or there is a curvature downwards. The quality of the basic batch is crucial for the baking result.
Maintaining the basic approach
The mature basic batch is filled into a screwed glass (about 3/4 full) and stored in the refrigerator at 4-8 ° C (shelf life approx. 4 months). On the surface of the primer, a gray coating sometimes forms on prolonged storage. This is made from specific yeasts and can be used without any doubts.
For more information see Sekowa® Spezial-Backferment.
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