Homemade sourdough bread.
At February's Amber bakery, baking toasted bread with wheat sourdough from the recipe The Perfect Loaf< /a>
Wheat sourdough toast bread. Perfect for toast, sandwiches or toasts. Beautifully grown, fragrant and fluffy. It is characterized by a thin skin, soft and slightly sweet crumb.
Recipe for homemade toast bread with honey, yeast-free bread on wheat sourdough.
For two loaves of toast in this recipe, the best cake tins are approximately 22 x 10 x 10 cm
The dough rising times are indicative parameters. It all depends on the strength of the leaven and the temperature in the kitchen. This should be monitored as rising time varies from person to person.
Ingredients for 2 loaves, 800 g each
6 g of mature wheat sourdough starter
60 g of wheat flour (I use type 500, I also recommend bread type 750)
60g of water
levain - all
775 g of all-purpose flour (I used type 500)
185 g milk (straight from the fridge)
340 g of water (315 + 25)
100 g of butter
15g of salt
egg yolk + 1 tablespoon milk to spread
butter or oil to grease the molds
1. LEVAIN - 22:00 - the day before baking
In a bowl, jar or cup, mix sourdough with water and flour, cover with cling film. Leave for about 12 hours at room temperature (about 24°C).
2. AUTOLYSIS - 9:30 - second day
Earlier, we take out the butter and cut the flakes into liquids. We leave it at room temperature so that the butter flakes soften.
In the bowl of a mixer, mix flour, milk and 315 g of water (set aside 25 g of water for later). Cover the bowl and let it autolyse for 30 minutes.
3. MIXING - 10:00
Add levain, salt and the remaining water (25 g) to the bowl with the dough. Mix in a mixer with a hook on low speed for about 4 minutes. Add honey, mix for 2 minutes. Then we add butter, gradually, piece by piece and knead until the dough absorbs it. Knead the dough until it is smooth and elastic.
4. FERMENTATION & ASSEMBLY 10:15 to 14:15
Fermentation should take about 4 hours at room temperature (24 - 25°C). Cover the bowl with the dough and set aside on the kitchen counter or somewhere warm. Note that this dough can be a little slow and needs enough time to rise. Give the dough the time it needs to rise sufficiently. If your kitchen is cool, try keeping the dough warm (Many bakers report needing an additional 1-3 hours of mass fermentation for their dough to rise and strengthen. Give the dough this extra time if necessary).
During the fermentation of the dough, we perform 3 series of dough folding, the first starting after 30 minutes, and the other two at 30-minute intervals. If after the last folding it seems to us that the dough is too loose and wet, we can make an additional 1 - 3 folds.
Assembly the dough according to the instructions: How to fold the dough
After the last folding, leave the dough covered until it has grown significantly and is smooth. If you wet your hand and gently poke the dough, it should be elastic and strong.
5. PRE-FORMING - 14:15
After fermentation is complete, remove the dough from the bowl to a lightly floured work surface.
Using a scraper or a knife, divide the dough in half (I divided mine differently because I didn't have the right cake moulds).
Next, we pre-form portions of the dough : How to preform dough. Leave the dough uncovered for 30 minutes until it loosens up and is ready to be shaped into a loaf.
6. FINAL FORMING - 14:45
Form the dough according to the instructions: How to form a loaf and put it into molds. Beforehand, grease the molds with fat (butter or oil), unless you have non-stick molds, then you can skip this step.
7. FINAL FERMENTATION - 15:00 - 17:45
Cover the molds with the dough with foil and set aside in a warm place. We can use disposable bathing caps or a plastic bag that we close/tie to limit air access to the dough.
Be sure to give your dough enough time to fully rise (your dough may need more time if the kitchen is cold).
The final rising time may vary depending on the ambient temperature in your kitchen. The dough should loosen to fill the mold, rise to a certain extent, and spring back slowly when pressed lightly (finger test). I test the recipe for this bread in the cold winter, so despite the heating in my kitchen it is cold. As a result, my dough rose and filled the mold after 4 - 5 hours.
8. BAKING - 18:00
Heat the oven to 210/220°C.
Just before baking, the surface of the breads should be smeared with beaten egg yolk with milk. Bake the cake at a higher temperature (210/220°C) for 30 minutes, then lower the temperature to 190°C and bake for an additional 10 - 15 minutes.
Take the baked bread out of the molds and let it cool down on a grate. After baking, wait at least 1 - 2 hours before slicing, so that the inside solidifies well.
Toast bread on blogs:
Lilies of the valley in the kitchen
My little magic
Gardens of Babylon
Weekends at home and garden< /a>
Anna 2021-02-15 20:20:24
Przepiękny! Taki lekki, delikatny. Cudnie Ci się upiekł.
Cieszę się, że piekłaś z nami ten chleb.
Kamila 2021-02-15 20:23:00
Łał! Piękne te Twoje bochenki, pozachwycam się!
Beata 2021-02-15 20:46:13
Pięknie wyrosły Twoje bochny!
Dziękuję za wspólne pieczenie :)
Gucio 2021-02-15 21:20:52
Mistrzowskie bochenki o równym kształcie i idealnym miękiszu - z takich bochenków tosty będą wyjątkowo smakowały. Do kolejnego wspólnego wypiekania.
Konwalie w kuchni 2021-02-15 22:09:39
Marzena 2021-02-16 08:05:58
Piękne, jak z najlepszej piekarni 🙂 Fajnie, że piekłaś z nami. Do kolejnego spotkania!
Bernadeta 2021-02-16 12:29:33
Świetny chleb, jak z prawdziwej profesjonalnej piekarni. Zreszta każdy twój chleb to mistrzostwo świata.
Dorota 2021-02-16 15:51:05
Super się upiekł, podziwiam 🙂 Do marca i ponownego spotkania.
Patrycja Reszko 2021-03-03 18:42:08
Widziałam już na innych blogach. Mam ochotę go upiec :)
TajemniceSmaku 2021-03-04 00:44:10
U mnie zagościł już na dobre 🙂
Your email address will not be published.