Danish powder bread

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Great bread

The missing manual.

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 water into the flour and powder. 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 the water into the flour.

  • Add a half 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.