ryesourdough almond and walnutbreadWhile getting ready for the holidays (if you are curious where we are off to, stick around, a culinary report from our trip will be posted here, soon), I thought I want to share this latest bread of mine with you
We have always loved sourdoughbread for making paninis as they have a wonderful texture and can hold all the heavy stuff that you put into a panini and can hold its shape with the panini press - I know I know
I did a bit of catering on Saturday for a group of friends*, and this smoked salmon and cream cheese paté/spread on crispy ryebread buttons was one of the dishes I brought along
Proof starter over night before making bread. Cover and allow bread to rise until double in size. 1 1/2 cups sourdough starter. 3 cups bread flour (depending on the consistency of the starter more may be needed)
, or wheat or rye flour, weight will vary). Should be about the texture of french bread dough. The dough should be firm but tacky, like firm French bread dough
My days of frustration are over and I can't believe I've wasted so much time, money and energy trying all sorts of ryebreads from grocery stores across town, thinking that "the perfect bread" (clean, no weird ingredients, no caramel for color, no white flour added, and so on) was out there
We prepared our version of ryebread with seeds and we know that you’re gonna loved it. There are several reasons why is better to make bread in your own kitchen
This is the third time I started a "Sourdough Starter", the base of true sourdoughbread. If this is your first attempt at Sourdough, I recommend you take a look around the internet (Start with the Wikipedia Entry
In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture
Score breads crosswise. Let breads cool on wire rack. SOAKER100 g whole rye flour100 g whole buckwheat flour100 g white buckwheat flour (or all whole or white buckwheat flour)4 g salt225 g water FINAL DOUGH175 g water (lukewarm)6 g instant yeastall soaker295 g bread flour4 g salt16 g honey1 tsp. Bake for 15 minutes at 400 F/200 C, rotate 180 degrees, and continue baking for another 15 minutes (internal temperature at least 200 F/93 C, and bread should sound hollow when thumped on bottom). 100 g whole rye flour. 295 g bread flour
I'd sofar only used yeast, but since I made my sourdough starter I've been experimenting with this. No-knead recipes are now everywhere and is quickly becoming the most popular bread baking method around
Comments
Log in or Register to write a comment.