The baker of natural leavening bread seem to have increased in the waves in the United States in the last quarter of a century. In the 2000s, the flourishing internet and the advent of YouTube led to a new access to the knowledge of FAI -Da -Te, including recipes and methods of cooking bread with natural leavening (e.g. Eric’s 2008 Full How-too video with natural yeast). Then in 2016 Michael Pollan mini-series Netflix Cooked He seemed to inspire another wave of natural leavening bakers with the episode Air which focused on bread and fermentation. The covidic pandemic in 2020 produced a tsunami of natural leavening bakers led by the combination of interruptions of the supply chain, blocks and perhaps involvement of social media (#crumbshot). So many of us nowadays participate in this delicious profession of cooking of natural leavening bread which is both simple and mistreating.
This is only a smoke of recent history, and recently I learned a little more on the “bread” with a natural leavening on the designer cooking show like this episode From Cooking with Julia Since 1997 with Joe Ortiz and in books like his The Village BakerPublished in 1993 It remains under a humid towel for several days and therefore the center is collected and refreshed several times before it is ready for use. This is a French method that has some similarities with the Belgian desem. (Ortiz also includes instructions for interesting yeast methods such as the Austrian sponge without flour, in which active yeast is flourishing during the night only in the water, presumably producing a more airy and aromatic bread.)
In The Village Baker Ortiz shares the recipes of bread of bakeries in France, Germany, Italy and the United States and one of these recipes immediately attracted my attention because it had a totally unexpected ingredient: soy sauce. The bread was made in a Bavarian bakery that dates back to 1650 by a baker named Kurt König, a self described by the “madman of organic wheat”. He used a multi -stadium mixture and a combined rye flour, sesame seeds soaked in soy sauce and pumpkin seeds. I had to try it. My verdict? It’s fantastic. The rye wheat and soy sauce may not be culturally correlated, but the fermented human sauce really improves the terrosity of the rye. And Ortiz and his wife Gayle must have agreed because they include a natural leavening version of the recipe in the book that have cooked and sold Gayle’s bakery and rotisserieIn Capitola, ca. This bread is not in the menu these days, but maybe it will return!
I created a variation of König and Ortiz’s recipes, taking some quantities of ingredients from each, putting everything in grams and warmer cooking in a closed ship instead of an open oven. The main differences are that my natural leavening build starter is with rye flour and it is the low hydration-to obtain more rye flour in bread and to ripen all night. In addition, I used the bread flour instead of the flour of all the purposes because I love the chewing that adds.
Note: This recipe produces a large mixture, with a weight of 1.5 kg where most bread recipes are <1 kg. This dough still adapts to my oval basket Basket and Batard Clay Baker (3.5 qt). If you have a smaller basket or baker, you may want to reduce the ingredients of the recipes, for example multiply each ingredient by 0.67 to obtain a 1 kg mixture.
Rye bread of the Bavarian village
This bread is adapted by a recipe (presented in Joe Ortiz’s The Village Baker) used by the baker Kurt König, a self described by “Crazy of organic wheat” in a Bavarian bakery with a story that dates back to 1650. It used a multiple pasta . and combined rye flour, sesame seeds soaked in soy sauce and pumpkin seeds. I had to try it. My verdict? It’s fantastic.
Total time
1 hour, 55 minutes
Ingredients
Seed mixture
- 140 grams of pumpkin seeds, toasted (1 cup)
- 60 gram sesame seeds, toasted in soy sauce (1/2 cup)
- 10 -gram soy sauce (2 teaspoons)
Rye Starter (evening before)
Rye Sour Sponge (in the morning)
Final dough (early afternoon)
- All the acid sponge of rye from above
- 390 grams of bread flour (3 cups)
- 14 grams of salt (2 1/4 teaspoon)
- ~ 150 grams of the seed mixture (three quarters of the total)
Topping (just before cooking, late afternoon)
- 1 egg + 1 tablespoon of beaten milk together
- ~ 50 grams of the seed mixture (the remaining quarter of the total)
Instructions
- Make sure to look at the photo gallery after this recipe to get an idea of consistency and expansion of the dough in the different stages. This bread is a process of 18-24 hours, with the mixing of a rye appetizer the night before, a large acid light sponge the next morning and the final dough in the early afternoon. From there, mass fermentation is about 2 hours and the final test of about 1.5 hours. My start -up build was in a cold winter cuisine (mid -1960s) and the rest of my process was in the new Dough -proof box At 76 ° F. The duration of each of these phases can be changed by varying the temperature of the dough. In addition, you can experiment with less fermentation of the acid sponge of rye and “make -up” with extra time in the fermentation in bulk. These instructions show one of the many paths to obtain tasty and airy bread.
Seed mixture
- Preheated the oven at 350 ° F.
- Mix the sesame seeds and soy sauce, then distribute the mixture on one side of a parchment baking tray. Distribute pumpkin seeds on the other side or on another pan. Cook for about 10 minutes until slightly golden gilding, mixing the seeds around halfway.
- Remove the seeds from the oven. Separate 1/2 of the sesame seeds and 1/3 of the pumpkin seeds and grind them in a dust (but not a butter) in a kitchen robot, chopper for spices or with mortar and pestle.
- Add the seed powder and seeds in a bowl and set aside. Later you will use 3/4 of this mixture in the final dough and 1/4 at the top of the dough.
Rye starter
- Mix the start -up ingredients in a jar with space to triple. Cover, note the starter level and let it mature for 8-12 hours or until it has at least double size.
Rye Sour Sponge
- In a bowl with enough space to increase a mixture of bread, beat the water and the appetizer of mature rye together. Add the flours and mix thoroughly; The consistency will be as thin as a cake batter.
- Cover and let them ferment until it is very full of bubbles. RESTS THE LASS OF TIME UN OR Down or Down according to room temperature, for example more time for colder temperatures. At 76 ° F my rye was foamy and rubbing with bubbles in 5-6 hours.
Final dough
- Add the ingredients of the dough (flour, 3/4 of the seed and salt mixture) to the acidal sponge of rye and mix thoroughly. Cover and let the dough rest 15 minutes, then extend and fold the dough to strengthen it and make sure that the ingredients are distributed evenly.
- Let the dough increases until at least 50%expanded. My dough needed about 2 hours at 76 ° F.
- On a slightly floured work surface, shape the dough to adapt to the test basket. This is a relatively large dough, so wait for the basket to fill more than a typical mixture.
- Cover the basket and let the dough rises again (about 1/2 inches on the sides of the test basket) for 1-3 hours. At 76 ° F my dough went up for 1.5 hours.
Topping and cooking
- Preheat the oven and the baked ship at 450 ° F for 25 minutes.
- Transform the dough from the test basket into a piece of parchment paper.
- Brush the upper part and the sides of the dough with the mixture of eggs and milk.
- Sprinkle the rest of the seed mixture and score.
- Load the dough in the baking ship and preheated to the oven.
- Cook as follows:
- 450 ° F for 20 minutes, lid.
- 400 ° F for 20 minutes, lid.
- 350 ° F for 15-20 minutes, lid and until the internal bread temperature is greater than 205 ° F.
- Let the bread cool down several hours before cutting.
