Difference between revisions of "Danish powder bread"
Olleolleolle (talk | contribs) (Recipe: Translation from Danish original) |
Olleolleolle (talk | contribs) (corrections, thanks to Luisa) |
||
(One intermediate revision by the same user not shown) | |||
Line 1: | Line 1: | ||
== Great bread == | == Great bread == | ||
− | The missing manual. | + | The missing manual, now translated. |
This leaven start can, if needed, be made out of rye. | This leaven start can, if needed, be made out of rye. | ||
Line 11: | Line 11: | ||
* 20 g powder of out the magic box | * 20 g powder of out the magic box | ||
− | Mix the | + | Mix the the flour and powder into the water. Dough will be runny, but not watery. |
Let sit 24 h at 25-30°C. Temperatures are important. | Let sit 24 h at 25-30°C. Temperatures are important. | ||
Line 37: | Line 37: | ||
* ~175 g (~200 ml) **graham** flour or spelt | * ~175 g (~200 ml) **graham** flour or spelt | ||
− | Form a soft dough by mixing the water | + | Form a soft dough by mixing flour into the water. |
− | + | Add '''half a spoonful''' of leaven starter from the jar in the fridge. | |
Stir. | Stir. |
Latest revision as of 17:38, 17 January 2006
Contents
Great bread
The missing manual, now translated.
This leaven start can, if needed, be made out of rye.
Step #1: Leaven starter - basic goo, 08:00 AM
- 120 ml water at 35°C
- 50 g (100 ml) of graham flour or spelt
- 20 g powder of out the magic box
Mix the the flour and powder into the water. Dough will be runny, but not watery.
Let sit 24 h at 25-30°C. Temperatures are important.
Step #2: 08:00 AM next day
- 200 ml water at 30°C
- 150 ml (~130 g) graham flour or spelt
Make into a very "thin" dough. Mix in the acidy-smelling leaven starter known from Step #1. Mix thoroughly, to air the dough.
Let sit for 5-10 hrs at 25-30°C, at which time it shows activity, has risen, and smells slightly acidic.
Thus, the basic goo is now ready for use. We will use a spoonful of it, to make a whole dough. More on that later.
Put the remaining part in a glass jar, and referigerate. It can live in the fridge up to 2 months, but "younger is better".
Note: Dark water will collect on top of the leaven starter. This is normal. Stir the leaven starter before use.
Basic Bread: Stage A
Note on time: This stage is to be done 12-14 hrs before making the actual bread, see Stage B.
- 250 ml water at ~37°C
- ~175 g (~200 ml) **graham** flour or spelt
Form a soft dough by mixing flour into the water.
Add half a spoonful of leaven starter from the jar in the fridge.
Stir.
This is the order in which to do things:
- water
- 50% of the flour and salt
- the leaven starter
- the remaining flour
Make it even, smooth.
Let sit for 12-14 hrs at 25°C (e.g. overnight).
Stage B
- 500 ml water
- ~1000 g flour (600 g + 400 g)
- 20 g salt
- a Stage A dough
Mix water with 600 g flour. Add salt and the Stage A dough. Knead with remaining 400 g flour. Make dough smooth.
Let sit for 1-2 hrs in a warm place.
Now form loaves.
Let the loaves sit and rise for 2 hrs.
Oven at 220°C. Bake until golden all over.