Saturday, December 25, 2010
We love dark brown bread in our house. Since I have found roasted malt I bake at least once a week a dark brown bread. But since I like to bake different breads, I look around. There are so many good blogs with recipes to take a life time. I had baked this bread before without the roasted malt.
Today it is time for a dark brown bread from the French countryside.
• 120 gr lukewarm water
• 1 gr dry yeast
• 100 gr flour
• 10 gr wheatbran
• 10 gr ryeflour
• the poolish
• 100 gr lukewarm water
• 10 gr roasted malt
• 1 gr dry yeast
• 250 gram flour
• 7 gr salt
The evening before:
The evening before you make the poolish. Mix flour, yeast and water. Cover up and leave on room temperature for 8 – 16 hours.
Mix the flour, yeast, roasted malt, poolish and water in the bowl of the mixer. Use the dough hook and knead for 5 minutes. Add the salt and mix another 5 minutes. The dough is smooth and comes off the bowl.
Transfer the dough to a lightly oiled container. Cover and ferment at room temperature for 1 hour. Fold after 30 minutes and leave the dough to rise for another 30 minutes.
Turn the dough onto a well-floured counter. Form the dough into a light ball and leave for 10 minutes to rest.
Form into a ball and proof for 45 minutes or till the size increased 50%.
In the meantime pre-head the oven at 230 ºC. You need to steam, prepare for this. I use a old cake form with stones and hot water.
Transfer the dough to the parchment. Cut the dough with a sharp knife that will make clean cuts. Because I wanted a crown, I helped the proofed dough with a cake form. It will help the dough to go up and give the sides a straight line.
Place the dough into the oven and pour hot water on the stones. Close the oven door quickly.
Bake with steam for 20 minutes and 15 without steam. After 20 minutes I removed the cake form, the steam bowl and the parchment underneath the bread.
Cool completely on a wire rack. A delicious bread with a soft crumb.
Inspired by Arden I will send this bread to Yeastspotting