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Sourdough Discard Bread

Sourdough Discard Bread



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Baked with old spelt bread


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Baked with old rye bread


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Field of Rye


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In the spirit of “ZERO Food Waste”, this bread uses old bread and no longer needed sourdough starter, which results in a sensational, aromatic and crispy bread. A fantastic sourdough bread that is also known as “Discard Bread“. It is very tasty and versatile. This discard bread has very pleasant sour note because of sourdough starter. Make sure that the proportion of sourdough discard does not exceed 40% of total soaker, otherwise the bread might be too sour. You can easily add 10% of this sourdough / old bread powder mixture to any other soakers without adjusting the recipe. This will add a little more flavour to your bread and you won’t have to dispose of the leftover starter.

Dried Sourdough Discard and Old Bread Soaker Dough
  • 40 g Sourdough discard
  • 110 g Old bread, measured after roasted
  • 150 g Boiling water
  • All of the soaker
  • 50 g Whole-grain spelt flour
  • 500 g Bread flour #1050
  • 380-460 g Water, cold
  • 15 g Fresh yeast
  • 13 g Sea salt
  1. Spread the sourdough starter evenly thin on a sheet of baking paper and leave it to dry completely, for about 24 hours.
  2. Cut the stale bread into cubes and place on a baking tray. Dry the bread slices in the oven at 80C / 175F for 2-3 hours. Then put the dried sourdough and the dry bread into a food processor or blender and pulverise finely.
  3. Bring the water to the boil, then pour it directly over the sourdough-powder mixture and mix everything without lumps. Cover the mixture with a piece of cling film and leave to cool in the refrigerator for max. 48 hours.
  4. Put all the ingredients – starting with the water – into the bowl of your mixer and knead for 8-10 minutes. Then increase the speed and knead the dough for about 4-5 minutes at medium speed. Check the dough with the “window test”. If the dough is still sticky and cracks, continue kneading until it passes the window test. (Important: first start with 380-400 g water and then gradually add more water as needed. The water absorption depends strongly on the recipe of the stale bread.)
  5. Cover the dough in the mixing bowl with a tea towel and let it ferment and rise at room temperature for 60-90 minutes. Halfway through the proofing time, stretch and fold the dough as follows: pull up one side of the dough slightly and fold over the dough on the opposite side. This works best if you wet your hands in a little water beforehand. Repeat this process from all sides. Then cover the dough again and let it rise for the remaining time.
  6. After the proofing time, turn the dough out onto a floured work surface and shape into a round as follows: drag the dough across the work surface 2-3 times to get a smooth surface. While doing this, pull the dough with your fingers from one side to the center and press lightly. Repeat this process all around, folding the dough into the center again and again.
  7. Place the dough with the seam side up on a floured kitchen towel. In the meantime preheat the oven with a baking stone and a tray in the lower half of the oven, to 230C/450F.
  8. Turn the dough onto a floured wooden shovel and score the bread. Transfer the bread directly onto the hot baking stone in the oven. Pour a cup of water for the steam into the tray and close the oven door immediately.
  9. After 20 minutes remove the water from the oven, reduce the oven temperature to 210C/410F and bake the bread for another 20-25 minutes until crispy. Cool the bread completely on a wire rack before slicing.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com



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