This recipe for rustic bread with leavening basket and sourdough has become a favorable items in my hotel breakfast. #Rustic #bread with leavening basket and sourdough can be made both as cold leavened – over two days, and on the same day. This bread also tastes great without a sourdough.
If you do not have a leavening basket, the bread can easily be baked in an ovenproof pan. My round raising basket is 30 cm in diameter. I ordered it from here. They come in many sizes and shapes, and the next time I have to shop, I will buy it in the oval version, which just p.t. is out of stock.
TECHNIQUES:
A leavening basket leaves a nice pattern in the bread, which gets a delicious rustic, almost artistic look. The most important thing when baking in a leavening basket is to sprinkle both the basket and the dough to be leavened well with flour. After kneading the dough for the first time, turn the dough into the basket and gently press down so that it gets an impression from the grooves of the basket. Then I cover the basket with a clean tea towel and let the dough rise using the baking method for approx. 30-35 minutes until dough is doubled. (Incubation method = raising takes place in the oven with only the light on, thus forming the desired approx. 40-50 degrees).
This method speeds up the raising. Remember – the basket must not get in the oven! While the bread is baking, I usually fix the leavening basket by brushing away the leftover flour, I never wash it. The raised dough is gently turned over on a baking spatula, and is ready to be pushed onto the hot baking steel. Also read: Healthy protein-rich quinoa buns with goji berries; Rustic manitoba buns with sourdough; Homemade sourdough – tips and care; Rustic beetroot buns for breakfast and lunch; Easy walnut bread for the busy everyday life;
Recipe for rustic cold-raised sandwich buns with #sourdough; Armenian food bread #Matnakash. I make sourdough according to an old, easy recipe, which can be seen here. If you are not used to using #sourdough in home baking, it can sound a bit awkward. But that’s what you make of it. I have my sourdough standing in a tightly closed plastic container in the fridge. In the meal I always have a flour mixture ready, which consists of wheat flour and wholemeal wheat flour / øland wheat flour / graham flour in the ratio 1: 1. In the weeks when I do not use the sourdough, I stir a tablespoon of this flour mixture + 1dl water in the sourdough, and puts it back. So once a week.
The day before I have to bake with my sourdough, I “activate” it with the same water and flour mixture, and do not leave it in the fridge, but leave it “ripe” on the kitchen table, covered with a cloth.
INGREDIENTS
30 grms Yeast
600 ml Lukewarm water & 3 tbsp for sourdough baking
1 tbsp Sugar
1 tbsp Honey
2 tsp Salt
400 grms Finely Sifted Wheat Flour
100 grms durum flour
100 grms Whole Wheat Flour
1 tbsp Dark Malt Flour
1 tbsp flaxseed
PREP
- Dissolve yeast in water and add sugar (honey), salt and flaxseed. Add sourdough.
- Mix all flours well and turn it gently into the liquid. Knead the dough in a mixer with the spade hook for 10 minutes.
- Then switch to the dough hook and beat the dough at maximum speed for at least 15-20 minutes.
- The dough should be soft, pliable and glossy. Finish the kneading by folding the dough a few times with a dough spatula into a ball.
- Leave the dough to rise with the baking method for 45 minutes. Scrape the dough out of the bowl at the same dough spatula onto a floured table.
- Fold the dough 4-5 times over itself. Form a ball and turn it for raising with the top side down in a thoroughly floured raising basket to double size. Preheat the oven to 250 degrees ordinary oven.
- Get baking steel in if you have one. Place a bowl of water in the bottom of the oven.
- Carefully turn the dough from the leavening cure onto a baking sheet lined with parchment paper.
- Cut if necessary. the surface, which has now got nice grooves from the raising basket.
- Push / pull the baking paper with the bread onto the hot baking sheet and spray water into the oven before closing.
- When the bread has baked for 15 min. turn down to 220 degrees and bake the bread for another 15-20 min.
- The bread is cooled on a rack. Good tip: I like to spray the freshly baked bread with ice cold water with my water sprayer.
- Then it smells extra of stone-baked bread, and gets a glossy surface.
NOTE
If you have bread improver or gluten you can use. Store it in room temperature
