59 Bread

59 Rye Sourdough Bread

 It was 4:30 am on Sunday, Chef Fran began to open the mother dough container to make a bread like a tourier chef! I'm pretty a morning bird, but it was too early for me, but.. yes for a nice bread.. why not! let's wake up!

Look at the holes!

 Making this rye sourdough bread is one of pleasure to experience. The lovely sour smell from each stage brought us to somewhere countryside scenery..:) This is Chef Fran's recipe which he should be proud of, just follow me carefully.

You will need :

(for 400g loaf x 2, plus you can make pizzas like us :))

mother dough (rye) 400g - (another post about mother dough is coming soon.)
strong bread flour 200g
canadian strong flour 200g
wheatgerm 100g
water 200g-250g
                                                                              salt 12g
                                                                              olive oil 12g

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   (1,2) Place flours, wheatgerm, half water, mother dough in the bowl. (As for the mother dough, I will explain in next post. Basically, it takes a few days to make a sourdough bread.)
 Then start to mix with a hook at low speed for 3 mins.

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   (3,4) Increase speed, and start to add water gradually, and then oil. You will see the dough starts to get together, but looks a bit sloppy.

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   (5,6) Add salt and knead for 6-8 mins more until it becomes shinny and smooth.

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   (7,8) Place the dough in the oiled container for 1st proving, and cover. (It's too sticky to handle, so you may need some oil in your hands.) Now let's wait the dough to be double in size. It takes approx. a few hours, depending on your room temperature. If you want, keep it in the oven with a hot water bowl.


 (*Tip) Chef Fran uses this container with lines to track the volume easily.

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   (9,10) Knock back the doubled dough gently, and shape it on the flour. Now 2nd proving in the oven with a hot water bowl for 2 hours until double again.

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   (11,12) Cut the middle to see the good crack after baking.
 Bake for 10 min at 250'C, then for 30 min at 180'C. Enjoy the smell from the oven, and just-baked bread! Isn't it fantastic? :)

(Pizza)

 With a same dough, he made a pizza  for lunch :)