RECIPE
1 kg FERMENTED BREAD
Sourdough with 10ml
DIDE ® YEAST for Baking Fermented Bread
Sourdough with 10ml
DIDE ® YEAST for Baking Fermented Bread
1kg FERMENTED BREADHome - Made Fermented Loaf /Sourdough Bread/
with 10 ml DIDE ® YEAST - Liquid Fermented Starter INGREDIENTS:
780 g plane flour 450 ml spring water (45°C) 10 ml Liquid Fermented Starter - DIDE Yeast 18 g salt TIME:
Preparation Time - 27 hours (It's easy: 26 h waiting & 1 h work only) Baking Time - 1 hour BAKING - TEMPERATURE:
In heated oven 230°C, add a tray with water and after the loaf. 230°C - 20 min (with water) After 20 min remove the water and reduce the T°C 210°C - 20 min 190°C - 10 min to 20 min |
|
INSTRUCTIONS:
- 1 - Make the Salty Water:
Place 18 g Salt and 100 ml warm Water (45°C) in a container. Stir well and set aside.
- 2 - Make the Leaven Water:
Add 350 ml warm Water (45°C) and 10 ml Liquid Fermented Starter - DIDE Yeast to mixing container. Stir well and set aside the ready 360 ml Leaven Water for 2 min.
- 3 - Make the Dough(27 hours before you bake):
Place 780 g plane Flour in a large mixing bowl. Add the ready 360 ml Leaven Water and mix well until forms slightly sticky dough. Wet the dough and the mixing bowl with the salty water using your hands. Tip the dough into the bowl, cover (loose) with a lid and on top with kitchen towel. Let it rest at room T 21°C for 30 min.
- 4 - Folding the Dough - 6 Folds:
Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop & wet the dough with your hands. Every time you turn the dough wet your hands & the dough with salty water. Press with gentle flicks to stretch slightly and then folding it over on top of the dough in few folds. After turn over the dough and fold again. Do this a total of 6 times. Tip the dough into the bowl. Wet the bowl and the dough with salty water and cover with a lid and kitchen towel. Let it rest for 90 min.
- 5 - Stretching & Folding the Dough - 4 Folds:
Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop and
start pressing the dough making it thinner (it is smooth & stretchy). Wet the dough with salty water, after gently stretch it evenly, working your way around the edges until it is as thin as you can get it without tearing it (keep wet your hands and the dough till stretching the dough). After begin folding by grabbing some of the dough from the side and then folding it over on top of the dough in few folds. Turn over the dough, press with gentle flicks to stretch slightly and then folding it over again on top of the dough. Do this folding a total of 4 times. Wet the dough and tip it into the wet bowl. Cover with lid and kitchen towel on top. Let it rest for 20 hours at room temperature 21°C.
start pressing the dough making it thinner (it is smooth & stretchy). Wet the dough with salty water, after gently stretch it evenly, working your way around the edges until it is as thin as you can get it without tearing it (keep wet your hands and the dough till stretching the dough). After begin folding by grabbing some of the dough from the side and then folding it over on top of the dough in few folds. Turn over the dough, press with gentle flicks to stretch slightly and then folding it over again on top of the dough. Do this folding a total of 4 times. Wet the dough and tip it into the wet bowl. Cover with lid and kitchen towel on top. Let it rest for 20 hours at room temperature 21°C.
- 6 - Shape the Loaf:
Sprinkle some flour on the worktop and turn the dough out on top. Dust the top of the dough with flour. Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the centre of the dough. Repeat with the right and left side of the dough, and repeat with the top of the dough. Once you fold it down, grab the bottom lip again and gently roll the dough right-side up. Cup your palms around the dough and rotate it against the counter to shape it up.
- 7 - Let the Loaf rise - Proofing:
Dust the top and the sides of the shaped loaf with flour. Place kitchen towel in a floured shaping bowl. Dust the kitchen towel generously with flour, then place the loaf on top and cover it with the kitchen towel. Let it rise at room temperature 21°C for 5 hours.
- 8 - Transfer and Score the Loaf:
Tip the loaf onto floured baking tray so the seam-side is down. Use sharp knife to quickly score the surface of the loaf at a slight angle.
- 9 - Baking the Loaf:
Place smaller baking tray empty in the oven and heat to 230°C. Add 500 ml water into the heated tray and place it back in the oven. After place the baking tray with the loaf in the oven (on the bottom of the oven) under the tray with water. Bake for 20 min. After remove the tray with water, reduce the oven temperature to 210°C and continue baking 20 min. Reduce the oven temperature to 190°C and bake another 10 to 20 min.
- 10 - Cool the Loaf completely:
Transfer the loaf (1 kg weight) to a cooling rack to cool at least for 3 hours to room temperature before slicing and eating.
- 11 - Ready Loaf to eat and store:
Get delighted with 100% natural fermented bread with an authentic taste and wild bio nutritive. The loaf will keep for up to a week out of the fridge (in a fridge up to 3 months). Store for a day in plastic as this will soften the crust. If you love crunchy crust place in a paper bag or a kitchen towel.
EAT HEALTHY FERMENTED BREAD.
EAT HEALTHY FERMENTED BREAD.
|
FERMENTED BREAD comes in different shapes and size but the TASTE is ALWAYS the same UNIQUE UNRESISTANT DELICIOUS! 
|
|
|
