Homemade sourdough toasted bread.
At the Amber bakery in February, we bake a toast sourdough bread together with the recipe The Perfect Loaf < / a>
Sourdough wheat toast bread. Perfect for toast, sandwiches or toasts. Beautifully grown, fragrant and fluffy. It is characterized by a thin crust, soft and slightly sweet crumb.
Recipe for homemade toasted bread with honey, yeast-free bread with wheat leaven.
For baking two toasted loaves from this recipe, cake molds with dimensions of approximately 22 x 10 x 10 cm are best
The proving time of the dough is an approximate parameter. It all depends on the strength of the leaven and the temperature in the kitchen. This should be checked as proving time can vary from person to person.
Ingredients for 2 loaves, 800 g each
6 g of ripe wheat leaven
60 g of wheat flour (for me, type 500, I also recommend bread flour type 750)
60 g of water
levain - all
775 g of all-purpose flour (my type is 500)
185 g of milk (straight from the fridge)
340 g of water (315 + 25)
100 g of butter
60 g of honey
15 g of salt
egg yolk + 1 tablespoon of milk for spreading
butter or oil to grease the molds
1. LEVAIN - 22:00 - the day before baking
In a bowl, jar or mug, mix leaven with water and flour , cover with cling film. Let stand for about 12 hours at room temperature (about 24 ° C).
2. AUTOLIZA - 9:30 - second day
Before that, we take out the butter and cut the flakes into liquid. Leave at room temperature for the butter flakes to soften.
In the bowl of the mixer, mix only flour , milk and 315 g of water (25 g of water aside for later) until the ingredients combine. Cover the bowl and let it autolyze for 30 minutes.
3. MIXING - 10:00
Add levain , salt and the remaining water (25 g) to the dough bowl. We mix in a mixer with a hook at low speed for about 4 minutes. Add honey , mix for 2 minutes. Then add butter , gradually, piece by piece, and knead until the dough absorbs it. Mix the dough until smooth and elastic.
4. FERMENTATION and SUBMISSION 10:15 to 14:15
Fermentation should take about 4 hours at room temperature (24 - 25 ° C). Cover the bowl with the dough and put it on the kitchen counter or where it is warm. Note that this dough can be a little slow and takes enough time to rise. Give the dough the time it takes to rise sufficiently. If your kitchen is cool, try keeping the dough warm (Many bakers report the need for an additional 1-3 hours of mass fermentation for their dough to rise and fortify. Give the dough this extra time if necessary).
During the fermentation of the dough, we make 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.
Make the dough according to the instructions: How to fold the dough
After the last folding, leave the dough covered until it rises considerably and is smooth. If we wet our hand and gently poke it with the dough, it should be flexible and strong.
5. INITIAL FORMING - 14:15
After fermentation is finished, take the dough out of the bowl onto a lightly floured work surface.
Use a scraper or a knife to divide the dough in half (I divided my dough differently because I did not have the right cake molds).
Then we preform the dough portions : How to preform the cake . Leave the dough uncovered for 30 minutes until it is loosened and 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. Before that, 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 put them aside in a warm place. We can use disposable bathing caps or a foil bag, which we close / tie to limit the access of air to the dough.
Remember to give your dough as much time as it takes to fully rise (your dough may take longer if it's cold in the kitchen).
The final proving time may vary according to the ambient temperature in the kitchen. The dough should loosen to fill the mold, rises to a certain degree and bounces back slowly when pressed lightly (finger test). I test the recipe for this bread in a cold winter, so despite the heating, my kitchen is cold. As a result, my dough has risen and it has filled the mold after 4-5 hours.
8. BAKING - 18:00
Preheat the oven to 210/220 ° C.
Just before baking, coat the surface of the bread with beaten egg yolk and milk. Bake the cake for 30 minutes at a higher temperature (210/220 ° C), then lower the temperature to 190 ° C and bake it for an additional 10 - 15 minutes.
Take the baked bread out of the molds and cool it on a wire rack. After baking, wait at least 1-2 hours before cutting to let the inside solidify.
Enjoy your meal!