3/2/2024 0 Comments Sourdough viennaIf you cut into the bread before it’s cool, it may still be a bit gummy inside.Įnjoy with unsalted butter and jam for breakfast or any time. It tastes best when sliced the next day (be patient!). The same applys to the bread if you don’t let it cool on a rack and it can’t breathe. If you leave the bread in the pan, the crust gets soaked with condensation. Take out the bread from the oven, remove the parchment paper and let it cool completely on a rack. Bake for another 15 minutes at 400 ☏ without pan. Bend the edges of the paper down a little and put the bread back into the oven again. Then take it out of the oven and remove the bread including the parchment paper from the pan (best done if you pull it out at the edges of the parchment paper). Put in the pan and bake the bread for 10 minutes at 450 ☏, reduce temperature to 400 ☏ and bake for 30 additional minutes. Preheat the oven to 450 ☏ with a rack in the center (I use positon 3 of 4 from bottom). It should fill the entire loaf pan (9-by-5 inch). If you added some yeast, the bread will rise faster and will have doubled in volume within 2 ½ to 3 hours. Usually it takes about 4 hours at cool room temperature for the bread to rise. If you are using cling wrap, watch out for the dough not to stick to it. Update : For letting the bread rise cover ed, it is easiest to place the loaf pan in a plastic bag and seal it tightly – see pictures here. Let the bread ferment covered at room temperature until it has doubled in volume. Sprinkle the surface with rolled oats (and raw pumpkin seeds or sunflower seeds), carefully pat them into the dough, so the oats and seeds are not loose any more and don’t come off the second you touch the baked loaf. Put the dough into the pan, distribute it with a spoon as well as in any way possible and pat it smooth with wet hands. With the help of parchment paper, it’s easier to pull out the baked bread from the pan later. If you are using a very young sourdough, add some additional yeast, just to make sure the bread will be leavening.Īfter having mixed the dough ingredients, line a loaf pan with parchment paper. Don’t forget: Set 1-2 tablespoons of your ripe sourdough aside as this will be your starter for the next sourdough bread (put it into the fridge). When the sourdough is ripe, you have to mix all the bread ingredients, including your ripe sourdough. The sourdough will triple in volume during this time. I let it ripen at cool room temperature for about 15 hours (usually over night). I use about 1-2 tablespoons starter (ripe sourdough) and feed it with 75 g rye flour (about 2/3 cups) and 125 g water (1 cup + 1 teaspoon). Rye sourdough, I called mine Rudi, is the key ingredient to this bread. You will just need a sturdy (wooden) cooking spoon and your hands.įirst of all, you will need this little bastard: For the last 12 times it was perfect and worked out every time. This recipe does not require any machine or excessive kneading. I have developed and tested this recipe over the last months, at least 15 times (no joke). The whole wheat flour makes the bread rise really well, frankly makes it more fluffy and not as dense as rye breads usually are. This is a recipe for a rye and whole wheat sourdough bread. Recipe for the best rye whole wheat sourdough bread How else would the world learn about the achievements of Austrias glorious days :-). And yes, we are fully aware of the fact, that we are bread snobs … and the condescension in this lines is on purpose. Well, let’s walk you through the recipe, cook it together, and then you can decide if it’s really worth living without this kind of real bread. Austrians really don’t know how anyone can live a decent life without such bread, and are constantly stunned by the fact that, outside of Austria, most people do so :-). And not your toast-it-to-make-it-edible type of sloppy white bread, we are talking about real, dark, healthy and hearty stuff. While pastries like apple strudel and vanilla crescents are well known and marketed, not to mention raved about in Li’l Vienna, there is more to discover: The bread. Known as a stiff aristocrat, and bureaucrat for that matter, Kaiser Franz Josef was also known for his love towards Austrian sweets and baked goods. In monarchy days, while grand nations invested in armies and glory, Austrian aristocrats focused mostly on shiny buildings and imperial coffee houses.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |