Sunday, October 31, 2010


37% bread flour, 35% whole wheat, 28% whole rye flour

192 g whole rye flour
64 g whole wheat flour
4 g salt
192 g water

195 g whole wheat mother starter (75% hydration) (If you use the same amount of rye starter, the bread will be much sourer!)
200 g bread flour
120 g water, lukewarm

all soaker and starter
56 g bread flour
10 g salt
1 g bread spice mix (anise, caraway, fennel, coriander)

Evening: In 2 separate bowls, mix together soaker and starter ingredients. Cover, and let sit at room temperature overnight.

Morning: Mix together all ingredients for final dough, 1 - 2 min. at low speed, until all flour is hydrated and coarse ball forms. Knead 4 min. at medium-low speed. Let rest for 5 min., then knead 1 more min. at medium-low speed. Cover, and let rise at room temperature, approximately 4 - 5 hrs., or until it has grown to about 1 1/2 times its original size.

Shape dough into boule, and proof in banneton, seam side up, at room temperature for ca. 2 - 3 1/2 hrs., or until bread has risen to about 1 1/2 times its original size. (Preheat oven after ca. 2 1/2 hrs.)

Preheat oven to 500 F/260 C, with steam pan and baking stone. Score bread. Bake for 10 min. at 475 F/246 C, steaming with a cup of boiling water, then lower oven temperature to 425 F/218 C. After 10 more min., rotate bread 180 degrees, remove steam pan, and continue baking for another 20 min. (internal temperature at least 200 F/93 C).

Let cool on wire rack

BREAD SPICES: put equal amounts of anise, caraway, fennel in a spice mill. (I like to do the spelt variation with coriander only, therefore it is in a separate mill).

Feinbrot with spelt:
Replace rye and whole wheat flour in soaker with 256 g spelt flour, use only coriander instead of spice mix.

Feinbrot with oat:
Replace rye in soaker with oat flour.

Feinbrot with rye

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