SISHUIGUFANG: Preferment

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”.

Senin, 06 Juni 2022

Best VideosRye Mixed Bread with Wild Yeast Starter SISGUFANG

A fun bread recipe for a hearty, healthy and sensationally aromatic, crispy and rustic rye mixed bread made from wholemeal rye and wheat flour. A cultivated wild yeast starter is used as a leavening agent, which ensures a fine flavour, aroma, long freshness and at the same time a good oven spring. Barley malt extract not only contributes to the flavour but also encourages a browner crust and a glossy sheen. If you don't have barley malt extract, then a good substitute will be sugar beet syrup, honey or molasses. All in all, a very tasty, wholesome bread that goes well with hearty dishes or toppings. Or simply enjoy it with a generous smear of butter - you absolutely have to try it.

Rye Mixed Bread with Wild Yeast Starter

inspired and adapted from here and here

Wild Yeast Starter	Dough
50 g Dates from cultivating wild yeast water 200 g Wild yeast water 150 g Plain flour	Wild yeast starter 70 g Buttermilk 15 g Barley malt extract 220 g Plain flour 130 g Wholemeal rye flour 50 g Active wild yeast water 8 g Salt

Puree the fruit with the yeast water. Mix in the flour and leave to rise at room temperature for 12-14 hours.
Add the wild yeast starter, buttermilk and all the flour to the bowl of your mixer and knead on the lowest speed for 3 minutes. Add the yeast water a little at a time as the dough absorbs the liquid. Increase the speed to medium and knead for a further 8-10 minutes. After 5 minutes, knead in the salt.
Grease a large bowl with some olive oil and place in the dough. Stretch and fold once on all sides. Leave to ferment at room temperature for 5-6 hours, folding again after 1 and 2 hours if possible.
Shape the dough into a baton and place in an oblong floured proofing basket with the end facing upwards. Cover and leave to rise for another 3-4 hours at room temperature.

how to shape a baton
Preheat the oven to 250C/480F. Place a baking stone in the lower half of the oven. If you don't have a baking stone, a baking tray works too. At the bottom of your oven, place a baking tray for water to create the steam.
Dust a parchment paper with flour. Turn the dough out onto the floured parchment paper. Transfer to the hot baking stone. Pour 1 cup of water into the baking tray at the bottom of your oven. Close the oven door immediately.
After 10 minutes, turn the heat down to 200C/400F and open the oven briefly so that the steam can escape. Bake for another 30-35 minutes until bread is golden brown and crisp. Remove and cool the bread on a wire rack for at least 2 hours before slicing.