Description
Faster than you can imagine. In just 2 days you can bring a lovely starter with a unique flavor bouquet. The bread on it - a miracle!
Ingredients
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Flour
150 g
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Rye flour
150 g
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Water
150 g
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Salt
0.2 tsp
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Malt
1 tsp
Cooking
Raymond Calvel is a real Patriarch in breadmaking. A chemist by training, he baked bread and taught others how to bake bread for seventy years. Even when he was captured during world war II, he was forced to bake bread for the German troops. The leavening in his recipe is very simple and fast. And the bread turns out just amazing!!!
STAGE 1. Combine all ingredients into a fairly stiff dough. Leave on for 30 minutes.
Knead the dough for 30 minutes. To help you can call a bread machine. Place the dough in a plastic container under the lid and put in a warm place (25-27C) at night.
The next day the starter culture was grown.
She already looks like a real sourdough!
STAGE 2. Take half of the sourdough, the rest throw away. Add 150 grams of wheat flour, 90 g of water, a pinch of salt, a teaspoon of malt. Knead the dough for 30 minutes. Remove the starter in a container under cover 7 hours at a temperature of 25-27C.
After 7 hours the yeast will increase in 2-4 times.
The porous structure.
3 STAGE 150 g yeast, 90 g of water, 150 g of wheat flour. Half an hour again knead the dough and also in a warm place for 7 hours. The leaven is ready. But it is better to feed her 2-3 times in the same way that she was white and got more lift. And then you can translate it in a convenient form. For example, I keep yeast in a thick dough as for pancakes.
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