SISHUIGUFANG: Levain and Sourdough

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Selasa, 14 Juni 2022

Best VideosVinschger Paarl from South Tyrol SISGUFANG

Vinschgerl Paarl (aka Vinschgauer Paarl or monastery bread), first invented in the Benedictine abbey of Marienberg in the 13th century, is a typical Tyrolean flatbread that is about palm-sized, 2-3cm thick and baked in pairs with fresh spices such as fennel, coriander and caraway. They are hearty and have a very distinctive flavour due to the use a high proportion of rye flour, sourdough and bread spices like blue fenugreek, cumin, fennel and coriander. The flour for the Vinschger is 70% rye flour: dark or light or wholemeal. The sourdough makes them easy to digest and they stay fresh for a long time. If you are a fan of well spiced wholesome bread, this recipe is just right for you!

These rye flatbreads taste particularly good with strong mountain cheeses made from raw milk, like Allgäu mountain cheese, and hearty sausage / ham and South Tyrolean red wine. The Paarl bread is often served at weddings: its shape is supposed to symbolise the union of the bride and groom.

Vinschger Paarl from South Tyrol

adapted from Marcel Paa

Preferment	Final Dough
15 g Rye sourdough starter 100 g Lukewarm water 100 g Organic wholemeal rye flour	3/4 tsp Koriander seeds 1 tsp Caraway seeds 1 tsp Fennel seeds 1 tsp Blue fenugreek All of the preferment 200 g Lukewarm water 140 g Organic wholemeal rye flour 100 g Organic plain flour #550 6 g Salt 3 g Fresh yeast

Add the sourdough to the water in a bowl and mix together. Then add the mixture to the rye flour and mix everything together without lumps. Cover the mixture with a tea towel and leave to ferment at room temperature for about 6 hours.
Place all spices in the mortar and use the pestle to smash them up until they're finely ground.
Put all the ingredients of the main dough together with the spices into your food processor and mix well for about 5-8 minutes.
Place the dough in a greased bowl, cover with a tea towel and leave to proof for 90-120 minutes at room temperature.
After the proofing time, turn the dough out onto a well-floured work surface and dust the dough with rye flour. Divide the dough into 4 even portions and shape each into a smooth round ball. Place two dough balls directly next to each other on a lightly greased or parchment lined baking tray with the seam side down. Dust the dough balls with rye flour and cover with a towel. Set aside at room-temperature for about an hour until cracks form on the surface.
Meanwhile preheat the oven to 250C/480F with a bread baking stone and an ovenproof dish in the bottom half of the oven.
Transfer the dough onto the baking stone. Pour a cup of water into the baking tray at the bottom half of the oven. Close the door immediately and bake for 15 minutes. Lower the oven temperature to 200C/400F and bake 20-30 minutes more until it's richly brown and crisp. Place the loaves to cool well on a wire rack.

Kamis, 09 Juni 2022

Best VideosSpelt Bread with Blueberry Wild Yeast Water SISGUFANG

bubbly active blueberry wild yeast

A simple artisan bread prepared with wild yeast water that's cultivated with 150 grams of fresh organic blueberries and 500 ml filtered tap water. Mix them in a plastic or glass container and let sit 5-6 days until bubbly and active before using. You don't have yeast water yet? Here you can find out how easy it is to grow and use the wild yeast. A preferment was then mixed and perfemented using a portion of active wild yeast water and flour 12-18 hours in advance of mixing the final dough. Using a preferment in bread is to delay the fermentation, so the yeast and natural enzymes present in flour have time to take action on the starches and proteins in the dough, resulting in a more complex, flavourful bread.

The preferment can be of a stiff texture, it can be quite loose in texture, or it can simply be a piece of mixed bread dough. Some preferments contain salt, others do not. In general, 1/4 to 1/2 of a bread recipe's total flour will be used to create a preferment. The amount of liquid depends entirely on what kind of preferment you are going to use. High hydration poolish (usually 100% hydration), low hydration biga (usually 60% hydration) and pâte fermentée, aka chef, or old dough (the same hydration level of its final dough) are the three “mother preferments”.

Best VideosPoppy Bread with Pasta Madre Starter SISGUFANG

Pasta Madre (meaning ‘dough mother’ in Italian and has nothing to do with pasta), aka Lievito Madre (mother yeast), is a stiff sourdough starter, more like a dough which is widely used across Italy and favoured for both its active nature, mild flavour profile (no sour flavour) and ability to leaven egg and dairy-enriched doughs, like panettone, an Italian holiday cake that is eaten during the Christmas season. Check out here or here, if you want to learn more about this Italian mother yeast-Lievito Madra.

Last, but not the least, if you already have a liquid sourdough starter with 100% hydration at home, you can easily convert it to the solid pasta madre. Take out your liquid sourdough starter of 100 % hydration and leave it to come to room temperature (22C-24C / 72-75F) and give it 2-3 hours. Now you can start feeding the starter with a feeding ratio - 2:2:1 (2 parts liquid starter, 2 parts flour, 1 part water). For example, 20 g starter + 20 g strong flour + 10 g water. Feed 2 times every 5 hours, or until it doubles in size. You can also leave it in the fridge overnight, just feed the starter before going to bed and feed again in the morning. Repeat the process for 2 days or 3 days if making enriched breads.

Best VideosRoggenmischbrot German Mixed Rye Bread with Honey SISGUFANG

One of the great pleasures of living in Europe is the wide array of breads in various forms, tastes, textures and colours available. Healthy rye bread is gaining popularity because of its wholesomeness, high nutritional value and may be more beneficial in weight loss than wheat. Breads made with rye flour have a longer shelf life and taste fresh longer than breads made with wheat flours. It is also often combined with other flours because of its low protein / gluten content.

Many so-called rye breads are actually a mixture of rye and wheat, or some other grain that’s easier to work with. Rye bread in Germany, according to the law, must be made with no less than 90% rye. Any bread with a lower percentage of rye flour is called Mischbrot, either Roggenmischbrot / mixed rye bread or Weizenmischbrot / mixed wheat bread.

Rye flour is darker than wheat flour and it has higher amounts of vitamins B and E. Earthy, tangy rye bread is often made with additions like honey, malt syrup, or cocoa powder, which add colour, aroma and flavour. Very often bread seasoning / bread spice / Brotgewürz, like caraway, dill, fennel, anis, coriander, or cardamom, is added to the dough according to personal or regional preference, and they make the bread particularly tasty, aromatic and also aid digestion.

While you can make bread with 100% rye, which is difficult to work or knead and the crumb tends to be denser, heavier and tighter, though taste more distinctly of rye, very digestible and nutritious if made as a sourdough. That means it needs a lot of help if you aim to get a fluffy, airy product. One of commen practices is the addition of some wheat flour. Wheat flour can be added in any ratio that suits your taste and liking to help form a better gluten structure and get a good rise but still keeps good rye flavour and aroma.

Light and soft inside with a very crunchy crust, this bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with cheese. It freezes very well too. Wrap it in plastic wrap and aluminum foil, then store in a freezer bag for up to three months. Thaw at room temperature and reheat in the oven if desired.

Rye Mix Bread with Honey

inspired by Roggen-Krustenbrot mit Honig

300 g Dark rye flour (German #1150)
200 g All-purpose flour (German #550)
60 g Rye sourdough
40 g Liquid honey
15 g Fresh yeast
280 - 310 ml Lukewarm water
10 g Salt

In the mixing bowl of your table mixer fixed with a dough hook, add rye flour, bread flour, sourdough, honey, and fresh yeast. Mix at slow speed while you slowly add in water until the ingredients roughly come together. Increase the speed to medium and stir for 5 minutes. Now add in salt and continue to mix for a further 2 minutes until the a firm dough forms.
Turn out onto a work surface and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough ball to the bowl. Cover with a plastic wrap and let it rise in a warm, moist environment until double in volume.
Fold the edges of the dough inwards several times and let the dough rise again for 1 hour.
Lightly flour your work surface and gently shape the dough into an oval batard or round ball. Place the shaped dough into a well floured bread basket with the seam sides up. Cover the dough with a slightly moist kitchen towel and let rise for about an hour.
Meanwhile preheat the oven to 240C/470F with a pizza stone on the 2nd bottom rack and a baking tray at the bottom.
Turn the puffy dough onto a floured parchment paper or the floured back of a baking sheet. Use a sharp knife, razor blade, or bread lame to score a couple of lines across the dough. (here is a scoring tutorial just in case you are interested) Place the dough onto the pizza stone and throw a few ice cubes into the baking tray at the bottom to generate some steam.
Close the oven door immediately and bake the bread for about 15 minutes. Lower the oven temperature to 210C/410F and bake for 30-35 more minutes until the bread crust is deep golden brown. Remove and cool the bread on a wire rack.