BBD #24 - Schildbrot (Shield Loaf) and the lady with the red trolley
Für Rezept in Deutsch runterscrollen
Idania from El Aroma de Idania is the hostess of this month's Bread Baking Day. The theme she has chosen is Mixed Breads. I love to experiment and to bake with different flours. Unfortunately it's quite difficult to get these here in Andalucia. The only flour I get in supermarket is normal wheat flour and sometimes if I'm lucky they sell spelt flour. It's expensive and if you have bad luck the flour is alive, means bugs inside. :-(
Every time I go abroad, I buy flour and bring it back home. Last May I was in Konstanz with a friend and my godchild.
Of course I spared the flour for a special occasion like Bread Baking Day. So I opened a bag a few days ago and baked the following loaf. With its dark cracked crust and medium firm crumb it's very tasty. In fact it's a modified version of my Basler Bread.
Schildbrot (Shield Loaf)
makes 1 loaf
40 g wheat flour (type 550)
40 g spelt flour (type 1050)
80 g water
1 g fresh yeast
Final dough
165 g wheat flour (type 550)
165 g spelt flour (type 1050)
160 g sponge *
10 g fresh yeast
11 g salt
170-200 g water (probably needs to be adjusted, I used 170 g)
Sponge: Mix all ingredients. Leave this to ferment for 15-20 hours at room temperature. You can keep it in the fridge maximum 4 days, before use let take room temperature.
Final dough: Dissolve yeast and 50 g water, with rest of the water dissolve sponge. Add all ingredients except of the salt in the bowl of your food processor and knead on low speed for 4 minutes, add salt and for another 6 minutes on medium speed until you have a smooth elastic dough. Put the dough in an bowl, cover with plastic wrap and leave it to rise for 30 minutes, Flour lightly your surface, flatten the dough slightly and fold 2 sides of the dough towards the center. Repeat it with the opposite sides and but the dough back. Cover loosely, for 30 minutes. After this rise, cut into 4 equal pieces. Form into rough round, and set on a prepared baking sheet in a 2 pairs. Do not leave any space within the pairs.
Preheat oven to 230 C. Mist inside with a spray, bake for 30 minutes. After 20 minutes open the oven door quickly release steam/vapor. Remove loaf from oven and let cool on a wire rack.
More entries and recipes in English.
1 Laib bestehend aus 4 Segmenten
40 g Weizenmehl Type 550
40 g Dinkelmehl Type 1050
80 g Wasser
ganz wenig Frischhefe (ca. 1 g)
Hauptteig
165 g Weizenmehl Type 550
165 g Dinkelmehl Type 1050
160 g Vorteig (siehe oben)
10 g Hefe
11 g Salz
180-200 g Wasser (Flüssigkeit anpassen)
Vorteig: Alle Zutaten gut mischen und 15-20 Stunden bei Raumtemperatur stehen lassen. Man kann den Vorteig auch in den Kühlschrank geben und so einige Tage aufbewahren. Vor dem Gebrauch Zimmertemperatur annehmen lassen.
Hauptteig: Hefe in 50 g Wasser auflösen. Vorteig mit restlichen Wasser auflösen Alle Zutaten zu einem weichen, noch leicht klebrigen Teig kneten. In der Maschine 4 Minuten im auf Stufe 1.5 und 6 Minuten auf Stufe 2. Der Teig muss sich von der Teigschüssel lösen.
Den Teig 60 Minuten (je nach Zimmertemperatur) zugedeckt ruhen lassen, dabei nach 30 Minuten den Teig 1x falten.
Teig vierteln und vorsichtig rund formen, gut bemehlen und so zusammenlegen, dass alle 4 Teile zusammenstossen. Zugedeckt sehr gut gären lassen (ca. 60-75 Minuten). Ofen auf 230 Grad vorheizen. Teigling 30 Minuten backen, nach 20 Minuten Ofentüre kurz öffnen um Wasserdampf entweichen zu lassen. Brot aus dem Ofen nehmen und auf einem Gitter auskühlen lassen.
+++ Das könnte auch schmecken / You might also like: +++
Idania from El Aroma de Idania is the hostess of this month's Bread Baking Day. The theme she has chosen is Mixed Breads. I love to experiment and to bake with different flours. Unfortunately it's quite difficult to get these here in Andalucia. The only flour I get in supermarket is normal wheat flour and sometimes if I'm lucky they sell spelt flour. It's expensive and if you have bad luck the flour is alive, means bugs inside. :-(
Every time I go abroad, I buy flour and bring it back home. Last May I was in Konstanz with a friend and my godchild.
Of course I spared the flour for a special occasion like Bread Baking Day. So I opened a bag a few days ago and baked the following loaf. With its dark cracked crust and medium firm crumb it's very tasty. In fact it's a modified version of my Basler Bread.
Schildbrot (Shield Loaf)
makes 1 loaf
40 g wheat flour (type 550)
40 g spelt flour (type 1050)
80 g water
1 g fresh yeast
Final dough
165 g wheat flour (type 550)
165 g spelt flour (type 1050)
160 g sponge *
10 g fresh yeast
11 g salt
170-200 g water (probably needs to be adjusted, I used 170 g)
Sponge: Mix all ingredients. Leave this to ferment for 15-20 hours at room temperature. You can keep it in the fridge maximum 4 days, before use let take room temperature.
Final dough: Dissolve yeast and 50 g water, with rest of the water dissolve sponge. Add all ingredients except of the salt in the bowl of your food processor and knead on low speed for 4 minutes, add salt and for another 6 minutes on medium speed until you have a smooth elastic dough. Put the dough in an bowl, cover with plastic wrap and leave it to rise for 30 minutes, Flour lightly your surface, flatten the dough slightly and fold 2 sides of the dough towards the center. Repeat it with the opposite sides and but the dough back. Cover loosely, for 30 minutes. After this rise, cut into 4 equal pieces. Form into rough round, and set on a prepared baking sheet in a 2 pairs. Do not leave any space within the pairs.
Preheat oven to 230 C. Mist inside with a spray, bake for 30 minutes. After 20 minutes open the oven door quickly release steam/vapor. Remove loaf from oven and let cool on a wire rack.
***
In addition this is my submission to Susan's YeastSpotting, the weekly showcase of yeasted baked goods and dishes.More entries and recipes in English.
***
Schildbrot1 Laib bestehend aus 4 Segmenten
40 g Weizenmehl Type 550
40 g Dinkelmehl Type 1050
80 g Wasser
ganz wenig Frischhefe (ca. 1 g)
Hauptteig
165 g Weizenmehl Type 550
165 g Dinkelmehl Type 1050
160 g Vorteig (siehe oben)
10 g Hefe
11 g Salz
180-200 g Wasser (Flüssigkeit anpassen)
Vorteig: Alle Zutaten gut mischen und 15-20 Stunden bei Raumtemperatur stehen lassen. Man kann den Vorteig auch in den Kühlschrank geben und so einige Tage aufbewahren. Vor dem Gebrauch Zimmertemperatur annehmen lassen.
Hauptteig: Hefe in 50 g Wasser auflösen. Vorteig mit restlichen Wasser auflösen Alle Zutaten zu einem weichen, noch leicht klebrigen Teig kneten. In der Maschine 4 Minuten im auf Stufe 1.5 und 6 Minuten auf Stufe 2. Der Teig muss sich von der Teigschüssel lösen.
Den Teig 60 Minuten (je nach Zimmertemperatur) zugedeckt ruhen lassen, dabei nach 30 Minuten den Teig 1x falten.
Teig vierteln und vorsichtig rund formen, gut bemehlen und so zusammenlegen, dass alle 4 Teile zusammenstossen. Zugedeckt sehr gut gären lassen (ca. 60-75 Minuten). Ofen auf 230 Grad vorheizen. Teigling 30 Minuten backen, nach 20 Minuten Ofentüre kurz öffnen um Wasserdampf entweichen zu lassen. Brot aus dem Ofen nehmen und auf einem Gitter auskühlen lassen.
+++ Das könnte auch schmecken / You might also like: +++
