ПРАЗДНИЧНЫЙ РЖАНОЙ ХЛЕБ С СУХОФРУКТАМИ И ОРЕХАМИ

Processed with VSCO with  preset

Очень вкусный заварной хлеб. Насыщенный фруктовый аромат плюс орехи. Внизу в рецепте приведены пропорции сухофруктов и орехов. Я использовала грецкие орехи, сушёный инжир и чернику, на мой вкус они интереснее в ржаных заварных.

Тесто на 1 буханку весом примерно 600г
220г заварки *
60г зрелой ржаной закваски 100%
155г пшеничной муки в/с или 1/с
60г обдирной ржаной муки
30г карамельной патоки ( я взяла темную мальтозную)
4г соли
4г свежих прессованных дрожжей
10г воды
135г смесь сухофруктов и орехов

* Заварка – расчет на 1кг (на 4 буханки)
мука ржаная обдирная – 190г
солод ржаной красный(ферментированный) – 85г
солод ржаной белый(неферментированный) – 15г
кориандр молотый – 8г
вода – 700г

Муку смешать с красным солодом,добавить молотый кориандр и залить кипятком,размешать,остудить до 65С,затем всыпать белый солод и осахаривать при 62-65С в течение 2 часов.
Заварку можно хранить в холодильнике до 2 недель,либо заморозить.

** Смесь сухофруктов и орехов на 1 хлеб
изюм – 20г
чернослив – 25г
курага – 45г
фундук целый – 30г
миндаль целый – 15г
Тесто замешивается средней или чуть мягче средней консистенции, вымешивается до начального развития клейковины после пятнадцатиминутной отлежки( у меня 25-30мин), в вымешанное тесто добавляются сухофрукты и орехи.
После замеса тесто вынуть из дежи, сложить конвертом.
Брожение 75 минут при +28С с одной обминкой конвертом через 45 минут с начала брожения, до увеличения вдвое.
Спелое тесто выложить на стол, обмять, осторожно сложить конвертом и оставить на 10 минут (в качестве предварительной расстойки), после чего поделить на куски нужного веса и сразу сформировать батоны.
Расстойка полная 70-75мин.в присыпанных ржаной мукой корзинах швом вверх.
Выпечка – 45 минут.
Начальная t печи 230-240С (можно и 250С), после посадки хлеба сразу же убавить до 180С,в первые 10мин. подать пар.
Остудить на решетке до комнатной температуры не менее 3-4 часов перед тем, как разрезать.

FB_IMG_1543366735138 (002)

Источник

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!

Processed with VSCO with  preset

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 chocolat. 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

Processed with VSCO with  preset

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.

Processed with VSCO with  preset

– 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.

Processed with VSCO with  preset

– 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.

Processed with VSCO with  preset

 

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.

Processed with VSCO with  preset

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

 

DSC_9367

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

Chestnut Bread

When chestnut are in season, I buy them at the farmers market, roast in the oven, peel and them add to dishes. They are delicious in soups, stews, stuffing and in breads. This recipe is one of my favorite fall breads.

DSC_6910

Levain
200g mature wheat sourdough starter, 100% hydration
125ml warm water (32C)
½ tbsp. honey
50г wheat bread flour
70г dark rye flour

Final dough
all the levain
125ml warm water (32C)
490g wheat bread flour
245g chestnut puree*
90g walnuts
15g see salt

chestnut bread

Method

– In a stand mixer dissolve the sourdough starter in the water. Add honey, rye and wheat flours. Cover and let stand overnight in room temperature (24C) for 8-10 hours
– next morning. Add waterand flour to the levain. Let stand for 20 minutes then mix on low speed with the dough hook attachment for 5-7 minutes until dough cleans the bowl and is smooth and elastic. Add chestnut puree and walnuts. Mix for a couple more minutes. Take the dough on the work surface and knead it on the oiled surface for 10seconds, ending with the dough in a smooth, round ball.
-proof at room temperature: place the dough in the bowl, cover the bowl with plastic wrap and leave for 2 – 2.5 hours.
– bench rest: Lightly flour the work surface, shape dough into a round, cover with inverted bowl or moist towel, and let rest for 20 minutes.
-flour a linen-lined banneton. Shape the dough into a boule or baton. Place it seam up down in the banneton. Wrap loosely but well with plastic wrap. Let the dough proof for 1 to 1.5 hrs until almost doubled in height.
– meanwhile, preheat the oven, with baking stone, to 235°C (450°F).
– upturn the loaf onto a semolina-dusted baking peal. Using a sharp blade, slash the loaf diagonally two or three times. Bake for 15 minutes with steam, and another 25-30 minutes or so without steam until it is richly browned and sounds hollow when it’s thumped on the bottom. Let the bread cool on a rack.

DSC_6907

*to make chestnut puree, combine 170g of roasted chestnuts and 80g water in food processor and puree until the mixture is smooth and has the consistency of a thick spread.

Tartine Basic Country Bread Recipe

In love of bread baking and for World Baking Day

Tartine Basic Country Bread Recipe

DSC_6861
Ingredients for 2 loaves
For the Starter:
1 tablespoon active 100 percent hydration starter
200 grams warm water
100 grams all purpose flour
100 grams whole wheat flour
For the Final Dough:
200 grams of the starter
700 grams warm water
900 grams of bread flour
100 grams whole wheat flour
20 grams salt
50/50 mixture of whole wheat and rice flour for dusting

DSC_6865
Instructions
– The night before you mix the dough, prepare your levain by mixing the starter, water, and flours. Cover with plastic wrap, and let sit overnight.
– To make the final dough, in a large bowl, add 200 grams of the starter, 650 grams of the warm water, and the flours. Mix by hand until incorporated, cover, and let rest in a warm spot in your kitchen for about 30 to 40 minutes.
– Sprinkle the salt over the dough and sprinkle with the rest of the water. Mix 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.
– Let rise for 3 hours, stretching and folding with a wet hand every 30 minutes, until the dough is buoyant and aerated.
– Using a dough scraper, gently coax the dough out of the bowl onto an unfloured work surface. Lightly flour the top of the dough, and divide it in half with a bench scraper. With the bench scraper, flip the dough pieces so that the floured side is on the bottom.
– Shape the dough pieces into boules 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 each piece with a towel and let rest for 10 minutes. In the meantime, dust two bannetons or towel lined bowls with a 50-50 mixture of wheat and rice flour.
– After the 10 minutes, flip the dough over, and reshape the loaf one more time. Flip the loaf back over, seam side down, and place the bench scraper under the shaped loaf. Push it around from all four sides against the work surface to create tension and tighten up the loaf. Place the shaped dough into the banneton, seam side up. Pinch the seam a few times to make sure it stays closed. Cover with oiled plastic wrap.
– You can either let the loaves rise at room temperature for 2 to 4 hours, until puffy, and then bake. Alternatively, you can place the shaped loaves in the refrigerator for up to 12 hours for a more sour flavor.
– About 30 minutes before baking, place a Dutch oven in the oven and preheat it to 500 degrees F. Remove your loaf from the refrigerator.
– When ready to bake, pull the Dutch oven out of your oven and, using this method, 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 degrees F.
– Bake for 30 minutes, remove the lid, and bake for 15 to 20 minutes more, until the interior of the loaf reaches about 205 degrees F, and the crust is a deep brown. Cool completely on a wire rack before slicing.
Repeat with the second loaf.

DSC_6891

This bread was baked for October 16 – World Baking Bread day.
World Bread Day, October 16, 2017

The original recipe for the Tartine Country Bread  is in the book Tartine Bread by Chad Robertson.

Blog at WordPress.com.

Up ↑

%d bloggers like this: