It shows less regular holes, the consistency is much more elastic and more humid compared with traditional yeast.
traditionally made from Wheat Flour (dark wheat but no whole grain - there is a special ones available in Switerland which is called "ruchmehl") rye flour, water and milk.
Preferment
Hauptteig
Recipe with commercial yest (fresh)
traditionally made from Wheat Flour (dark wheat but no whole grain - there is a special ones available in Switerland which is called "ruchmehl") rye flour, water and milk.
Preferment
- 100 g. (refert to Wild Yeast / Wilde Hefe / Preferment / Vorteig) - 50 g.Whole Wheat Flour and 50 g. Water - you can also use 50 g. All-Purpose Flour and 50 g. Water instead or other flour
Hauptteig
- Preferment
- 200 g. dark Wheat Flour or "ruchmehl"
- 75 g.Rye Flour
- 66 g. Water
- 97 g. Milk
- 7 g. Salt
Stir together all Ingredients, except Salt and let it rest for 30 Minute (autolyse). Kneed it for 10 Minutes slowly and add the salt at the end. Kneed additional 3 Minutes until the salt is incorporated and the dough is smooth.
Cover it and let it rest for about 3 to 4 hours at room temperature (20 to 24 Degree) and fold it every hour carefully. Preshape the dough (boule) and let it rest for 15 Minutes (bench rest). Shape it as a bowl and let if finally rest for about 1 to 1,5 hours at warm temperature (28 Degree) or retard it after half to one hour at 5 degree in the fridge over night (difficult to find out the right time and temperature). The dough shouldn' t have finished the final rise (this will be done in the oven).
Bake at 220 degree with steam for aboiut 35 Minutes. Release the steam after 20 Minutes.
Cover it and let it rest for about 3 to 4 hours at room temperature (20 to 24 Degree) and fold it every hour carefully. Preshape the dough (boule) and let it rest for 15 Minutes (bench rest). Shape it as a bowl and let if finally rest for about 1 to 1,5 hours at warm temperature (28 Degree) or retard it after half to one hour at 5 degree in the fridge over night (difficult to find out the right time and temperature). The dough shouldn' t have finished the final rise (this will be done in the oven).
Bake at 220 degree with steam for aboiut 35 Minutes. Release the steam after 20 Minutes.
Recipe with commercial yest (fresh)
Pre-Dough
- 100 g. dark Wheat Flour or "ruchmehl"
- 70 g. Water
- 3 g. fresh yeast
- 2 g. Salt
Dough
- 50 g. Pre-Dough
- 175 g. dark Wheat Flour or "ruchmehl"
- 75 g. Rye Flour
- 97 g. Milk
- 97 g. Water
- 10 g. fresh yeast
- 7 g. Salt
Preparation:
Stir together all Ingredients for the Predough and let it rise at room temperature for 1 hour and keep it then in the fridge for 2 days.
For the Dough, mix together the Predough, Flour, Milk and Water and let it rest for 30 Minutes (Autolyse). Kneed it for 10 Minutes, add the salt and incorporate it within 2 to 3 minutes until the dough is smooth and not anymore sticky. Let if rest for 90 Minutes - make one fold afer 45 minutes (bench rest). Shape the dough to a bowl and let it finally rest for 20 to 30 Minutes - half of a normal final rise.
Cut it3 times across and bake it at 220 Degree for 35 minutes with steam. Release the steam after 20 minutes.
Stir together all Ingredients for the Predough and let it rise at room temperature for 1 hour and keep it then in the fridge for 2 days.
For the Dough, mix together the Predough, Flour, Milk and Water and let it rest for 30 Minutes (Autolyse). Kneed it for 10 Minutes, add the salt and incorporate it within 2 to 3 minutes until the dough is smooth and not anymore sticky. Let if rest for 90 Minutes - make one fold afer 45 minutes (bench rest). Shape the dough to a bowl and let it finally rest for 20 to 30 Minutes - half of a normal final rise.
Cut it3 times across and bake it at 220 Degree for 35 minutes with steam. Release the steam after 20 minutes.
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