Cara memasak sedap German Sourdough Rye Bread (Roggenmischbrot)

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anda bisa memasak German Sourdough Rye Bread (Roggenmischbrot) mengfungsikan 16 bahan 14 langkah. Berikut step by step untuk membuatnya.

Ingredients of German Sourdough Rye Bread (Roggenmischbrot)

1. Siapkan juga of *** Rye Sourdough ***.
2. Persiapkan 175 g of Rye flour.
3. Persiapkan 175 g of water (175 ml).
4. Sediakan 18 g of rye sourdough starter.
5. Sediakan of *** Wheat Flour Biga ***.
6. Siapkan juga 175 g of white bread flour.
7. Sediakan 175 g of water (175 ml).
8. Siapkan juga 2 pinches of dry yeast or 0.2 g fresh yeast.
9. Sediakan of *** Main Dough ***.
10. Persiapkan 175 g of rye flour.
11. Sediakan 60 g of spelt flour.
12. Siapkan juga 12 g of barley malt or molasses (optional).
13. Siapkan juga 12 g of salt.
14. Sediakan of *** Optional Mix-in ***.
15. Siapkan juga 50 g of dry figs (2 large, chopped up).
16. Sediakan 40 g of choppped walnuts.

Intruksi cara membuat German Sourdough Rye Bread (Roggenmischbrot)

1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough..
3. After 20 hours, mix together the 2 pre-doughs..
4. Then mix in the rest of the ingredients for the main dough..
5. Remove from bowl and knead on a floured surface..
6. Knead for 15-17 minutes until smooth..
7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
8. Form into a ball, return to a large bowl and let rise for 90 minutes..
9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes..
10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this).
11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
12. Put in center rack and pour in some boiling water into the pan so it steams up..
13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.).
14. Remove and let complete cool on a rack..

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