Delicious dark bread - baked with yeast water
Time
Preparation time: 25 min.
Cooking or baking time: 1 hr.
Rest period: 17 hours
Total preparation time: 18 hours 25 minutes
This is a recipe for two small box breads, which I baked with dark wheat flour and yeast water (see tip: Hefewasser - an alternative ... dated 05.10.2017).
I took two small box molds (25 cm long), which I laid out with baking paper. The total preparation time is over 18 hours rather long, but that comes through the long rest or maturation times of the dough. If you start the pre-dough in the evening before the baking day, then you can enjoy the next day at about 17:30 clock the freshly baked bread. The times and quantities of ingredients must be strictly adhered to! The time is worth it in any case, because these breads have a very wonderful crunchy crust and are wonderfully loose inside.
ingredients
For two small box breads
For the pre-dough:
- 300 ml of yeast water
- 300 g wheat flour (Type 1050)
For the main dough:
- the pre-dough
- 400 ml of warm water (about 40 degrees)
- 700 g wheat flour (Type 1050)
- 4 teaspoons salt
preparation
- The flour and water for the pre-dough is best mixed in the evening before the baking day and then rested overnight for at least 10 hours in a warm place (at about 30 degrees). (I let him rest from 23-10 o'clock.)
- Then knead the dough with the other ingredients for the main dough with the dough hooks of the hand mixer, alternately adding a portion of the flour (mixed with the salt) and then kneading a small amount of water (about 8 to 10 minutes). When everything is kneaded in, knead for 4-5 minutes until the dough comes off the edge of the bowl.
- Now let the dough mature at about 30 degrees until the volume has approximately doubled (better tripled). This lasts up to 4 hours (eg from 10 to 14 o'clock).
- Then divide the dough into two equal pieces, which are then placed in two small with baking paper designed or greased box shapes. I then smoothed the surface with a damp spoonful.
- Then let the molds rest for another 1 to 2 hours (ie from 2 to 4 pm) until the volume has doubled again.
- The oven is heated to 250 degrees (top / bottom heat) and places a fireproof container with water on the bottom of the oven.
- The baking time is initially 15 minutes at 250 degrees, then the temperature is reduced to 220 degrees and the bread is baked for another 35-45 minutes.
- Then let the loaves stand in the tube for a few minutes with the oven door open, before they are released from the mold and left to cool on a wire rack.
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