Bread Columbia (Essential's Columbia)

Category: Sourdough bread
Bread Columbia (Essential's Columbia)

Ingredients

Leaven:
wheat sourdough 100% 20 g
water 55 g
wheat flour 90 g
Dough:
wheat flour 180 g
strong wheat flour 180 g
wheat flour 30 g
Rye flour 10 g
wheat germ 15 g
malt syrup 15 g
water 270 g
salt 9 g
all leaven

Cooking method

  • 1. Mix all the flour and germs, dilute the syrup in water and pour into the flour. Stir until smooth, cover the resulting rough dough with foil and leave for 20-30 minutes.
  • 2. Add salt and sourdough and knead the dough, 10 minutes with your hands or about five minutes with a hook in a mixer at medium speed, until a smooth, elastic, non-sticky dough with moderate gluten is obtained.
  • 3. Put the dough in a bowl greased with vegetable oil, cover with foil. After an hour, fold the dough. Place it back in the bowl for 4 hours, or until the dough nearly doubles in volume. (My dough doubled in three hours)
  • 4. Knead the dough lightly to remove large bubbles, form a ball and leave to rest for 10-15 minutes.
  • 5. Form a loaf and lay it down. Proofing time 1 hour 30 minutes - 2 hours (Proofing took me 1 hour 30 minutes)
  • 6. Place on parchment and cut. Bake on stone, steam, 35-40 minutes at 240 ° C (460 F).
  • Bread Columbia (Essential's Columbia)
  • Since I put the concentrate of barley malt in the dough instead of the malt syrup, the color of my bread is very intense. The crust is rough, crispy, which is very popular in our family. The crumb is soft. The result is a loaf weighing 700 g, very light for its size, well baked.
  • Source: Mikhail's magazine 🔗

The dish is designed for

Loaf weighing 700 g

Cooking program:

baking in the oven

National cuisine

french

Note

Along with French rustic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169948.0 this bread also became one of our favorites, so I shared the recipe with you. Bake and eat to your health !!

Twist
Vasilisa, bread is just a feast for the eyes! Such a crumb
barbariscka
Thanks Marisha! In reality, he looks better ...
marinastom
Vasilisa, what kind of wheat leaven do you use, and what does "strong flour" mean?
barbariscka
: marinastom My sourdough is made according to R. Bertina. But you can take any, the main thing is that it works. Strong flour is flour with good gluten. Here I found only St. Petersburg Preport, her protein is 12.0. If you don't find a strong one, then take regular wheat flour c. from.
Good luck with your baking!

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