Gemischtes Sauerteigbrot mit Dinkel-Brühstück
A new try to include a soaker, a pre cooked piece of flour or wholemeal with water. The soaker is then left for a couple of hours or at least to fully cool down and then mixed with the dough. A soaker helps to maintain the bread fresh as it can keep much more water and thus keeps moisture up in the bread. Today I am trying a soaker from spelt, which gives it a slight sweeter touch.
The recipe of today is for a mixed bread, I imagined something rich in texture, spongy and chewy, which can be kept for a longer time and gains in flavor while keeping it. If had tried it the following way:
- 100g Spelt (70g milled completely to flour, 30g wholemealed coarse)
- 175g water
- 10g sea salt
For the soaker mill the grains and add them to the boiling water in a pot. Cook and stir well, when the whole thing gets like a paste, turn down the heat a bit and keep stirring thoroughly. The whole soaker should change its color to a slight reddish tone with a slight translucent touch to it.
Let it cool a bit and then keep it in the fridge for about 8 to max 12 hours (don't keep it longer then 12 hours as the starch will already start to degrade, which is also why we put in the salt.)
The main dough
- 380g bio grade all purpose flour (Type 550 in Germany)
- 250g wheat full grain, milled before preparation
- 100g rye full grain, milled before preparation
- 65g wheat sourdough
- 50g rye sourdough
- 420ml water
- 8g fresh yeast
- 8g coarse sea salt
Kneading for 5 minutes on lowest level on the Kenwood CookingChef, then 14 minutes on level 2.
Let it sit for 2 hours, covered with folding and turning every 30 minutes. After the 2 hours, put it into shape and let it sit again for 45 to 60 minutes in a basket with linnen.
The oven should be well heated at around 250 degrees centigrade, baking for 10 minutes with steam. Let the steam go out of the oven and turn down the heat to around 210 degrees, bake for another 50 minutes.