Ingredients:
Home Sourdough
ViewEditSpecial Gaucho Bread
by eduardo schütz ... · More by this author { 2009 January 8 }
The Dough
Ingredient Weight Bakers Percentage
sourdough starter active 120 g 16.67%
grain soy 180 g 25.00%
rye flour 240 g 33.33%
spelt flour 240 g 33.33%
wheat flour 240 g 33.33%
water 650 g 90.28% (hydration)
coriander (powder) 5 g 0.69%
salt 20 g 2.78%
Total weight: 1695.00 grams
Percentages are relative to flour weight (flour equals 100%). Flour from the Starter is not counted. See How to read Baker's percentage tables.
Too much salt? Don't forget that the Starter also contains flour (usually half flour / half water), compensating for a higher percentage of salt.
This recipe produces a original bread with a exceptional flavor. The combination of coriender and the flours misture is perfect!
it makes 1 large bread
Ingredients
120 g sourdough starter active
180 g grain soy
240 g rye flour
240 g spelt flour
240 g wheat flour
650 g water
5 g coriander (powder)
20 g salt
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Preparation:
1.Combine the flours and mix well.Mix the starter with 240 grams of water, 240 grams of flour misture and the grain soy.Proof 12 hours at 28 C.Covered.
2.After this time, add the coriander and salt in the remaining flour misture.Put the remaining water in poolish and mix well and then add the flour misture.
3.Mix and knead during 8 minutes.The dough is a few moist and soft.
4.Form 1 ball and let it proofing during 2 hours at the same temperature.
5.Punh down and form 1 long loaf.Place on a baking sheet and proof it for 1:30 hours more.
6.To glaze: brush the top with beaten egg and sprinkle with sesame seeds.Make 3 or 4 diagonall slashs.
7.Bake in a preheated 200 C oven for between 40 and 50 minutes.
8.Cool on a rack.
original recipe by eduardo´s baker.
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