A healthy and good basic recipe that provides a good basis for further experimentation.
This is what you need
- 800 g collected wheat fine
- 6.5 dl cold water
- 12 g salt
- 16 g fresh yeast
How to do it
- Put all ingredients – apart from 0.5 dl water – in the bowl.
- Mix together the dough for 2 minutes at 20% speed. Then increase to 60% speed and knead for 6 minutes.
- When the dough starts to come together, you can slowly pour in the last 0.5 dl of the water. The end result should be a smooth and fine dough.
- Let the dough rise, covered, until doubled in size (approx. 1.5 – 2 hours)
- Divide the dough into two blanks with a dough scraper and form into two loaves.
- Rise the loaves until they have almost doubled in size (about 45 minutes).
- Bake the loaves at the bottom of the oven at 230°C for 30 – 40 minutes until the crust is golden. Feel free to measure the core temperature, which should be at least 96°C to be sure that the bread is cooked through.
Hint
- Feel free to use this recipe's mixing ratio as a starting point when baking wholemeal bread with other types of flour. Adjust the kneading time and amount of water with the aim of achieving a flexible dough.
- For a better final result, long-term fermentation in a refrigerator is recommended. Then the amount of yeast should be reduced by half and the dough should be left cold for a minimum of 8 hours. The dough keeps well for several days in the fridge.
- Use a dough scraper and a little oil on the dough when shaping. This makes it easy to shape the loaves and reduces dust and spillage. This loaves can also be shaped round, raised in rising baskets and baked in a pot.