Portmanteau

Category: Sourdough bread
Portmanteau

Ingredients

active wheat sourdough 100% moisture 100 g
wheat flour / grade 500 BC
water 20 degrees 280 g
salt 10 g
pressed yeast 3 g

Cooking method

  • PortmanteauSift flour. Make a hole in it. Add water.
  • PortmanteauKnead the coarse dough, cover and leave for 30 minutes.
  • PortmanteauThis is what the dough looks like after autolysis.
  • PortmanteauAdd sourdough to the dough, crush the yeast, add salt.
  • PortmanteauKnead a smooth dough. I no longer used flour even for dusting.
  • If the dough is kneaded with a combine, then repeat all the processes using the machine.
  • PortmanteauRound the dough, put in a bowl, cover and leave to ferment for 90 minutes. The photo shows the dough at the beginning of fermentation.
  • PortmanteauAt the end of fermentation, the dough should double in volume.
  • PortmanteauDivide the dough into three equal portions. Make a roller from each and leave, covered, for 30 minutes.
  • PortmanteauRoll each roller into a bundle 55 centimeters long. Visually, each tourniquet is divided into three parts. Press down the parts on both sides. Leave the middle.
  • PortmanteauRoll the right and left ends into a roll. Leave the center.
  • PortmanteauAs a result, you should get such a blank.
  • PortmanteauSprinkle the workpiece with flour and turn it over. Leave for proofing. Proof for 45-60 minutes.
  • PortmanteauTurn the bread over. Place on a baking mat. Send to an oven preheated to 240 degrees with a stone. Bake with very little steam (50 ml water) for 20-30 minutes.
  • Get it. Allow to cool on a wire rack.
  • Portmanteau
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

3 pieces

Cooking program:

oven

Note

E. Kaiser's recipe and molding.
Original:
500 g wheat flour T65
325 ml water 20 ° С
100 g liquid starter culture
(or 25 g dry starter culture)
3 g fresh pressed
yeast
10 g salt
My changes: flour, decreased water, decreased autolysis time.
Bread to taste is ordinary, table, everyday. Soft, light, does not harden for a long time. Recommend!

Jiri
Angela, what beautiful and appetizing squiggles! Bookmark it! Unfortunately, I ran out of sourdough, but I will definitely try the cutting method
Jeanne44
Angela, I have finally started to master bread with sourdough (my daughter gave me a ticket to the master class, they gave the master's sourdough, I lead it. But it is rye). Can I repeat your recipes on rye sourdough (wheat is more capricious)?
ang-kay
Irina, Jeanne, thanks for stopping by for bread. I would be glad if both the recipe and the molding come in handy).
Quote: Jeanne44
began to master sourdough bread
Jeanne, well done. Everything will work out for sure. Not everything is scary and problematic as they write and it seems)
Quote: Jeanne44
repeat recipes on rye sourdough (wheat is more capricious)
Any bread can be baked with any leaven. Whether on wheat or rye. I only keep wheat leaven. For me, she is not capricious at all.
Jeanne44
Quote: ang-kay
Any bread can be baked with any leaven.
Thank you Angela!

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