Sauerteig auffrischen - Schritt 1 mittags 40 g aktiver Sauerteigstarter 50 g Weizenmehl 35 g Wasser Sauerteig auffrischen - Schritt 2 am Abend 125 g erfrischter Sauerteig von oben 125 g Weizenmehl 60 g Wasser Letzter Teig - am nächsten Tag 310 g Sauerteig von oben 380 g Wasser 2 g frische Hefe 350 g Weizenmehl 150 g Roggenmehl 15 g Salz 50 g getrocknete Feigen, grob gehackt 50 g Walnüsse, grob gehackt Zubereitung 1. Around noon mix together the ingredients listed in the „Refresh Sourdough – Step 1 at“ section above in a clean bowl and store somewhere around 25 ºC ambient for 5-6 hours. 2. In the add and mix together the ingredients listed in the „Refresh Sourdough – Step 2“ section above and store somewhere around 25 ºC ambient for 2 hours, then place it in the fridge until next day 3. For the final dough put all ingredients except fresh yeast, salt, dried figs in the bowl of your stand mixer and knead on lowest speed for 3 minutes. Cover the bowl and allow the dough to sit for 20 minutes. 4. Add fresh yeast and salt and knead for 5 minutes on speed 1. Add dried figs and walnuts and mix for 1 minute more. 5. Let the dough rise for 90 minutes at warm room temperature; 25°C is ideal. If your room is cooler, let it rise for about 120 minutes or longer. During this time fold dough twice every 30 minutes. 6. Shape dough carefully into a long loaf and place with seam side up in a banneton. Cover and let rise for 75 minutes or until doubled in size. 7. Preheat oven with Dutch oven in it to 250°C, giving it at least 20 minutes to come up to temperature. 8. Carefully transfer the dough to the pre-heated Dutch oven. Dutch oven is very hot, wear thick oven gloves! If necessary make incision on the top. Cover and bake for 20 minutes. Reduce heat to 230°C and bake another 25 minutes. Transfer the bread to a cooling rack and allow to cool at least 2 hours before serving.
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Thema drucken
19.12.2022 23:49
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