Saturday, 13 August 2016

Buttermilk overnight bread

It may sound strange, but this is a bread that takes its time in the oven, without it working after 15 minutes. I wanted to try this and see if it realy makes a soft crumb without beeing soggy in the middle. I was very surprised about the end result and I will make this bread again.

1/4 tsp anis
1/4 tsp coriander
1/4 tsp carraway
1/4 tsp fenugreek
2 tsp sugar

give it a blitz.

500 ml buttermilk
20 g fresh yeast
3 tbsp sourdough starter
2 tsp sugar and seasoning
warm it to 37 C,
then add
1 tsp salt
200 g wheat flour type 405
200 g wheat flour type 1050
200 g rye flour

Knead that for a couple of minutes until you have a nice dough, put it into a bowl and rest it covered in a warm place for 2 hours.

after 2 hours in a warm place

Preheat the oven 250 C  - with a stone if possible
Use a sheet of baking paper and place the dough in the middle, twist all 4 sides together on top an sit it onto the baking sheet or stone. The bread should be covered totally.
Bake for 15 min at 250 C, then turn off the oven and let the bread sit in the oven over night!
I have put the bread into the oven at 6:50 PM and got it out 6 AM and it was perfect.

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