resep masakan kuno: Preferment

Showing posts with label Preferment. Show all posts

Saturday, September 1, 2012

Spelt and Oatmeal Bread Stars

Poolish sponge is a type of French starter made from the same amount, in weight, of flour and water with a very small amount of yeast, and left to ripe for a long time. This allows bread to develop its characteristic flavours and texture.

You can make the poolish anywhere between 8 and 16 hours before you start mixing the final dough. Poolish should be a wet mixture, very much like a thick pancake batter and when the surface is covered in tiny bubbles, it’s ready to use. Bread made with preferment also tends to keep better, compared to bread made from straight dough.

Spelt and Oatmeal Bread Stars

adapted from Ploetzblog

Poolish Sponge	Dough
150 g Wholegrain spelt, ground 150 g Water, lukewarm 1 g Fresh yeast	170 g Water, lukewarm 315 g Bread flour 75 g Oatmeal 9 g Fresh yeast 9 g Sea salt 10 g Liquid malt extract Poppy and flax seeds for coating

Combine all the poolish ingredients in the mixing bowl and leave it, covered, at room temperature for 10-12 hours. If you want to use dry yeast, then 0.4 grams, about 1/8 teaspoon, would be enough.
Add in the rest of ingredients and stir at slow speed for 6 minutes, then increase the speed and continue to mix for 8 more minutes until it comes together and pulls away from sides of bowl.
Turn the dough out on a lightly floured work surface. Gently knead the dough a few times and shape into a round. Cover and rest for 40 minutes.
Divide the dough into 10-12 portions and shape each into a round. Cover and rest for 30 minutes.
On a lightly floured work surface, gently flatten a dough ball. Cut 3 times on the center all the way to the bottom in a crisscross style, leaving about 2-cm edges intact. Now turn each triangle outside to create a 6-point star.
Dip the star into water, then coat with a mix of seeds. Place them in baking trays lined with parchment paper. Cover and proof 90 minutes.
Place a roasting tray at the bottom of the oven. Preheat the oven to 240C/460F. Place the bread stars on the upper rack of the hot oven. Pour a cup of boiling water into the roasting tray. Bake for 20 minutes until they are nicely golden brown.

Saturday, April 21, 2012

Asparagus Baton Bread with Sesame Seeds

Crisp crust with a moist and soft interior, this is an interesting and a perfect spring bread recipe, especially with asparagus season in full swing. This Baton is based on a bread recipe from daheim und unterwegs.

Starter	Dough
175 g Bread flour 3 g Salt 3 g Fresh yeast 115 ml Water, at room temperature	200 g Green asparagus, trimmed and cut into 2cm pieces 188 ml Water, at room temperature 325 g Bread flour 50 g Sesame seeds, lightly roasted 10 g Sugar 7 g Salt 12 g Fresh yeast

In a mixing bowl, stir all the starter ingredients until you get a rough dough ball. Cover with a plastic film and leave it at the room temperature for an hour. Transfer the starter, still covered, to the fridge and leave it for 15-24 hours.
Trim, rinse and dry the green asparagus. Cut them into 2cm pieces. Dissolve the starter with water in the mixing bowl of your stand mixer. Add in bread flour, sesame seeds, sugar, salt and yeast. Stir at low speed for 3 minutes, then increase the speed to medium and knead for 5 minutes until the dough is smooth and pliable. Turn the dough on a lightly floured work surface, gently knead green asparagus pieces into the dough until evenly distributed.
Cover the dough and allow it to rest for 30 minutes. Divide the dough into two portions. Shape each into a round. Cover and set aside for 5 minutes.
Shape each dough into a baton on a floured work surface and place them on a baking sheet lined with parchment paper. Cover and allow them to rise for 45 minutes.
Place a roasting pan at the bottom shelf and preheat the oven to 230C450F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or with a floured scissor snip 1/2-inch-deep V into top of each roll.
Place the bread in the oven and throw a handful of ice cubes into the roasting pan. Close the oven door and bake for 35-40 minutes until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

Monday, May 17, 2010

Vermont Spelt Sourdough

Recipe Source:

1. Vermont Sauerteigbrot from Petras Brotkasten

2. Bread: A Baker's Book of Techniques and Recipes

This is my submission to HBinFive at BigBlackDogs.

Fluid Starter	Dough
30 g Sourdough starter ©angiesrecipes 190 g Water 150 g Spelt #630 flour	368 g Active sourdough starter from above 480 g Water 750 g Spelt #630 flour ©angiesrecipes 100 g Rye #1150 flour ©angiesrecipes 19 g Salt

Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator.
An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Vermont Spelt Sourdough

Friday, April 2, 2010

Sourdough Demi Baguette

Sponge	Dough
80 g Wild Grape Sourdough Starter 110 g Water, lukewarm 110 g All-purpose flour	All the sponge above 190 g Water, lukewarm 470 g All-purpose flour 60 g Rye flour 12 g Salt

Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it�s fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Allow the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.

I like to thank Anncoo@Anncoo's Hoobby, Elin@Elinluv Tidbits Corner, and Arlette@Phoenician Gourmet sharing their awards with me!

Sourdough Demi Baguette