These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German breads, preferably growing in the Baden-Württemberg region.
Though worthy of Schloss Jagsthausen's long tradition and its noble, iron-fisted ancestor, my bread should meet modern baking standards, not authentic medieval bread tradition (weevil-count >100/kg!)
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| Flours in my bread (from left): rye, wheat, einkorn, spelt and (top) barley |
I also aimed for a bread that was not too fussy, and could be prepared either by the pastry chef of Schlosshotel Götzenburg's fabulous restaurant or outsourced to a local bakery. Therefore no holey loaf à la Tartine, and no overly complicated procedure.
Introducing a porridge to power up the hydration without making a whole grain dough too wet - this idea I happily took from Chad Robertson's "Tartine No. 3". It would work its magic in my less holey bread, too.
BreadStorm did the math for me, and this is the result:
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| Götzenburg Bread - a multigrain sourdough with millet porridge |
This hearty loaf with a nice crust and moist crumb (or another one of the fabulous challenge breads) is exactly what we would love to find on Schlosshotel Götzenburg's breakfast buffet, when we visit next time!
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| Millet for a porridge to add moisture and a little crunch |
GÖTZENBURG BREAD
Rye Starter
21 g rye mother starter 100%
40 g water
34 g whole rye flour
30 g whole spelt flour
Millet Porridge
18 g millet
37 g water
Final Dough
all porridge
all starter
243 g water
2 g instant yeast
205 g bread flour
60 g whole spelt flour
40 g barley flour
60 g einkorn flour
8 g sea salt
7 g honey
DAY 1
Morning:
Mix starter. Cover, and leave at room temperature.
Place millet and water in small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes, until millet is soft (add a little more water, if necessary). Set aside to cool.
Evening:
Mix all dough ingredients at lowest speed (or by hand) for 1-2 minutes, until all flour is hydrated. Let dough rest for 5 minutes. Knead at medium-low speed (or by hand) for 6 minutes (dough should still be somewhat sticky).
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| Stretch and pat dough first into a square... |
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| ...then fold like a business letter... |
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| ...in three parts. |
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| Repeat the folding from right... |
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| ...and left to make a package. |
Transfer dough to an oiled work surface. With oiled hands, stretch and pat into a square. Fold from top and bottom to the middle in 3 parts, like a business letter, then from both sides. Gather package into a ball and place, seam side down, into an oiled bowl.
Cover, and let rest for 10 minutes. Repeat stretching and folding 3 more times at 10-minute intervals. After the last fold, place (well covered) overnight in the fridge.
DAY 2
Remove dough from refrigerator 2 hours before using.
Preheat oven to 450ºF/232ºC, including baking stone and steaming device.
Transfer dough to lightly floured work surface, and shape into a boule or bâtard. Place, seam-side up, in well-floured rising basket.
Proof for 45 - 60 minutes, or until bread has grown 1 1/2 times its original size (finger poke test). Turn out on parchment lined baking sheet (or on peel to bake directly on baking stone). Score as desired (don't be too timid, cut decisively!).
Bake bread for 20 minutes, with steam. Rotate bread 180 degrees for even browning, remove steam pan, and continue baking for another 20 minutes, or until loaf is nicely browned and registers at least 200ºF/93ºC on an instant read thermometer.
Let bread cool on wire rack.
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| Medieval Castle Jagsthausen - nowadays Schlosshotel Götzenburg |
Submitted at Yeast Spotting
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