WBD 2019, Vinschgauer Paarl – Ржаные лепешки Южного Тироля

2019. Another year has passed and here we are again.
World Bread Day, October 16, 2019. The rules are the same: you bake on October 16th and submit your result to Zorra.

In the love of the bread baking and for World Baking Day I want to show this year a sourdough bread that I learned to bake many years ago. But anyway, I try different recipes and make some changes to it. Love their flavaor and texture. They are great for eating with pate or soft cheeses as well as for soups or salads.

Vinschgauer Paarl

World Bread Day, October 16, 2019

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Ingredients
For the sourdough
150 g light rye flour
20g sourdough rye
120 g of warm water (40°C)

Main dough
sourdough
8 g of caraway whole seeds, dried
8 g fennel whole seeds, dried
2  teaspoons fenugreek leaves, ground (or 2g fenugreek seeds*)
6g of cumin whole seeds
280 g light rye flour
60 g of rye meal
120 g  AP  flour
12 g  wheat germ
12 g  salt
400 g room temperature water (25°C)

*seeds have stronger taste, with leaves the bread is milder, but seeds are good substitute too

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Method:
– mix the sourdough ingredients together lump-free and cover with plastic wrap for 16 hours at room temperature.

-on the baking day, crush the fennel and caraway seeds with the fenugreek leaves in the mortar. Mix the flours, the meal, the germ, cumin seeds and the spice mixture well and mix for 3 minutes with the water and the sourdough in the food processor at the lowest level. Then add the salt and continue to knead for 5 to 8 minutes on the slowest stage. Then knead for 2 minutes at a faster speed. The dough should be very soft, the dough temperature is about 27°C.

– cover the dough in a lightly oiled bowl with a cloth and let it rise for one-two hours at room temperature  untill the dough increases visibly in volume.

-dump the dough onto a floured work surface and divide it into four equal parts to almost 300g. Divide each part in two, make balls and then flatten. On a baking sheet with baking paper, position the four dough pieces so that two of them “grow together”.  take some flour and pass the flour lightly by hand onr the dough pieces and let them rise until they open  60 – 90 minutes until clear cracks appear on the surface.

-meanwhile preheat the oven with baking stone to 250°C . Depending on the stone thickness this takes up to 45 minutes!

-when the pieces of the dough are ready, put them on the pre-heated brick with the baking paper without the tin. Cook with plenty of steam for 5-7 minutes. Drain the steam by opening the oven door. Now reduce the temperature
to 220°C and bake in another 20-25 minutes.

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-remove from the oven and allow to cool completely on a wire rack.

In Russian
Ржаные лепешки Южного Тироля
Ингредиенты:
Закваска
20 г ржаной закваски 100% влажности
120г теплой воды (40°С)
150г сеяной ржаной муки (light rye flour)
Основное тесто
закваска
8г зёрен тмина
8г зёрен фенхеля
2г зёрен кориандра
2 чайной ложки сухих листьев голубого пажитника (или 2г семян*)
6г семян зиры
280г ржаной сеяной муки
60г ржаной крупки
120г пшеничной муки общего назначения
12г свежих зародышей пшеницы
12г соли
400г воды комнатной температуры (25°С)
*семена пажитника обладают более сильным ароматом. Ими можно заменить сушенные листья, но вкус и запах у лепёшек будет немного другой.

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Приготовление:
– накануне выпечки вечером смешайте в миске ингредиенты для закваски. Прикройте и оставьте подходить на 14-16 при комнатной температуре.
-на следующий день, смешайте зёрна тмина, фенхеля, кориандра и зиры и обжарьте их на сухой сковороде до появления аромата. Поместите в ступку, добавьте сушеный пажитник и измельчите.
-смешайте в деже миксера все сухие ингредиенты. Добавьте к ним воду и закваску, замесите в течение 5 минут тесто. В конце добавьте соль и продолжайте замес ещё 2 минуты. Тесто будет довольно влажным, температура теста примерно 27°С.
-поместите тесто в слегка смазанную маслом миску, накройте пищевой плёнкой и дайте подойти в течение 1.5 – 2 часов. Через это время тесто прилично увеличится в размере и покроется пузырьками воздуха.
-присыпьте рабочую поверхность мукой, выложите тесто и разделите его на 8 частей, каждая по 150г. Скатайте в шарики, потом слегка приплюсните их рукой. Разложите на противне по две лепешки вместе, покрытом пекарской бумагой, оставляя небольшое расстояние между ними.
– накройте лепешки плёнкой или полотенцем, оставьте подходить ещё на час-полтора. Поверхность лепёшек покроется трещинками. Это и будет говорить о их готовности к выпечке.
-разогрейте духовку с камнем до 250 °С и выпекайте первые 5-7 минут с паром. Затем откройте дверцу духовки, выпустите пар, уменьшите температуру до 220°С и выпекайте ещё примерно 20-25 минут.
– готовые остудите на решётке.

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based on the recipe of  the Wagners

Sourdough Bread with Merlot and Cabernet grapes flour

I can’t believe that another year has passed and it’s again October 16th. That means people all around the world are baking bread. I have started submitting my breads in 2009. Or 2010… I don’t even remember when exactly but it became the tradition. The rules are simple: you bake on October 16th and submit your result to Zorra.
World Bread Day, October 16, 2018
In the love of the bread baking and for  World Baking Day I made this year two sourdough loaves but one came out not so perfect and I wouldn’t show it. Another is also not perfect but at least worth talking about it. Because it’s made with wine flour!

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However don’t get too excited. You will get only smell and a little bit more sour and rich taste than usual sourdough but no booze. And of course benefits of using the grapes flour: antioxidants and vitamins. Well, I hope so…))

Why I made it then? Because it’s fun and challenge! Even a small amount of wine flour changes structure and behavior of the dough. And it’s interesting to make something that different in color from traditional wheat or rye. And it is TASTY! I smell a hint of chocolate. This bread is very delicious with cheese, especially blue cheese.
The recipes for two breads below are very similar in ingredients and methods.  The small difference is in quantity of the wine flour. I found out that you need a little bit bigger amount of Cabernet flour to achieve the rich and beautiful color.

Cabernet Grapes Flour Bread

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Ingredients for one loaf

For the levain:
30 grams active 100 percent hydration starter
54 grams bread flour
6 grams rye whole flour
60grams water @76-78°F (24-25°C)

For the Final Dough:

240 grams of bread flour
60 grams Cabernet grapes flour
240 grams warm water
60 grams of the levain
6 grams salt
Some rice flour for dusting

Instructions
– In the morning prepare your levain by mixing the starter, water,  bread and rye flours. Cover with a plastic wrap, and let it sit for 6 hours in a warm spot. Desired room temperature is 74-78°F (23-25.5°C).
– One hour prior mixing the dough, mix by hand the bread and Cabernet grape flours with water and let this mixture stay in a warm spot in your kitchen for about 60 minutes.
– Add 60 grams of the levain to the flour mixture and mix them till levain incorporates well into the dough.
– Let dough stay for 30 minutes and perform stretches and folds of the dough over itself. Cover and let it rest in a warm spot for 30 minutes.
– Sprinkle the salt over the dough. Mix it by hand, pinching the dough to dissolve the salt, and stretching and folding the dough over itself. Cover and let it rest in a warm spot for 30 minutes.

– Perform lamination*: sprinkle your working surface with some water and stretch the dough into rectangular. The dough thickness should be approximately 1/8 inch. Fold 1/3 of the dough to the center and cover it with the remaining third. Roll it into a ball starting from the top. Cover and let it rest in a warm spot for 30 minutes.

– Perform stretching and folding  four times with a wet hand every 30 minutes. Then cover the dough and let it rise for 90 minutes untouched.

-Shape the dough into a boule by gently folding the dough over itself from all “sides”. Flip the shaped dough over so that the seam side is on the counter. Using a bench scraper, draw the loaf toward you, and then away from you, to tighten up the top of the dough. Cover the boule with a towel and let it rest for 15 minutes. In the meantime, dust a banneton or towel lined bowl with a rice flour.

– After 15 minutes, flip the dough over and reshape the loaf one more time. Place the shaped dough into the banneton seam side up.  Cover with an oiled plastic wrap.

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– Place the shaped loaf in the refrigerator for up to 12 hours (or you can let the dough rise for 90 minutes more and bake the same day).
– About 30 minutes before baking, place a Dutch oven in the oven and preheat it to 500°F(260°C). Remove your loaf from the refrigerator.

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– When ready to bake, pull the Dutch oven out of your oven and transfer the loaf to the hot pan. Carefully return the hot lid to the pan, and place it in the oven and immediately reduce the oven temperature to 450°F(232°C).
– Bake for 10 minutes @500°F (260°C), lower the temperature and bake for 20 minutes @450°F (232°C), remove the lid and bake for approximately 10 minutes more until the crust is deep brown.

– Cool completely on a wire rack before slicing.

Serve with cheese and wine or with butter and jam.

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P.S. For Merlo grapes flour bread proportions are: 270 grams bread flour per 30 grams Merlo flour. The rest of the ingredients and method are the same.

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*at this stage you could add chopped dried fruits and nuts. Below is 50g of walnuts and 50g of dried blueberries

 

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I’m getting the wine flours from FingerLakesWineFlour on etsy.com

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