Korntaler - Crunchy Bread from a "Floury German Kitchen"
STARTER
10 g rye starter, 100% hydration
60 g water
100 g bread flour
SOAKER
115 g whole rye flour, or medium rye
120 g whole wheat flour
30 g flaxseeds
30 g millet
4 g salt
210 g water
FINAL DOUGH
all soaker and starter
105 g bread flour
6 g salt
60 g dried soybeans
40 g water, or more as needed
DAY 1
Mix together all ingredients for starter. Cover, and let sit at room temperature for 14-18 hours.
MIx together all ingredients for soaker. Cover and let sit at room temperature.
DAY 2
Pour boiling water over soybeans and let soak for 15 minutes. Drain, let cool, and chop coarsely. Dry on kitchen paper towel, and toast slightly at 170 C/325 F for ca. 20 min. Let cool.
Combine all dough ingredients, mix on low speed for 1-2 minutes, until ingredients come together, then 4 minutes on medium-low speed. Let rest for 5 minutes, then continue kneading for another 1 minute.
Ferment sough for 3-4 hours, or until it has grown 1 1/2 times its original size.
Shape dough into boule, place into banneton, seamside down, and proof for ca. 2 hours, or until it has grown 1 1/2 times. (Preheat oven after 1 hour.)
Preheat oven to 250 C/500 F, including steam pan.
Bake bread at 240 C/475 F for 10 minutes, steaming with 1 cup of boiling water. Reduce heat to 220 C/425 F, and bake for another 10 minutes. Remove steam pan and rotate loaf 180 degrees. Continue baking for ca 20 minutes more (internal temperature at least 93 C/200 F). Bread should sound hollow when thumped on bottom.
Let cool on wire rack.
The recipe was adapted from Nils Schöner: "Brot - Bread Notes From A Floury German Kitchen".
Hi, Karin,
Good to see your multi-grain goodie posted ;-)
Ron
Karin, I'm amazed that soya beans become edible after just a 15 minute soak, then bake as part of a dough.
Such an attractive crumb, with the white specks from the millet really adding so much too.
Very wholesome!
Best wishes
Andy
Thanks, Ron and Andy!
A dough with soya beans were quite intriguing to me, too. And, indeed, they softened by that procedure sufficiently, even though they were toasted afterwards. In the original recipe Schöner used medium rye - I didn't have any, therefore I took whole rye instead.
Karin
This loaf looks like another really bold one with all the added goodies!
I recognize the format as being very similar to PR's format in his book WGB BUT the starter amount is very different from his usual quantity. (Starter and Soakers in his book are generally about equal in wt.) Why is it that this loaf has such a small percentage of leaven?
Will have to add this to my 'to bake' list that just keeps getting longer and longer on a daily basis!
Janet
Thank you, Karin!!
:)
Akiko
whether you like it, if you try it out, Akiko.
Karin
Janet, maybe everybody has a kind of "default leaven" that he feels comfortable with. Schöner uses 10 g of liquid mother starter in many of his recipes. He has a white mother starter, I took my 100% rye starter, reducing the overall rye amount by 10 g, and upping the bread flour by 10 g accordingly.
The format is similar to Peter Reinhart's, because I made it so! Schöner only prepares the starter a day ahead, everything else goes in the final dough. I thought a soaker would be better, especially for the flax seeds, so I soaked the whole grain flours and the seeds overnight.
Schöner doesn't describe his mixing in detail, therefore I used my preferred "default" method from WGB. I also changed the baking temperatures a bit. The original recipe: Preheat oven to 240 C/464 F, bake bread for 15 minutes, then reduce temperature to 210 C/410 F and continue baking for another 45 minutes. No steaming is mentioned. Following this schedule (but WITH steaming), my bread was done earlier and the crust was not as nice as my (default) Feinbrot crust. Therefore I suggest preheating the oven to 500 F, bake the bread for 10 minutes at 475, reduce heat to 425 and continue baking for ca. 30 minutes.
Karin
Thanks for the explanation Karin.
My baking learning curve really gets messed up when people change the way they do things :-D
I go along thinking I am finally understanding something and then, whammo, out of left field comes along something that totally throws me off track and into the dark again.....
Your explanation has help to restore part of my sanity :-D !!!
I understand individual differences as I am beginning to get some of my own that work for me in my situation on some days if the temperature is right and if my leaven is feeling strong and if the dogs are behaving themselves and IF the kid's schedules are in sync with my fermenting/ proofing times...... :-0 :-0 :-0
Self induced insanity and I am loving it :-)
Janet