Burgis Root Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 d 6 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (PRE-Dough)
- 160 g wheat flour, 1050
- 160 g water, cold
- 3 g salt
For the dough: (MAIN Dough)
- 580 g wheat flour, 550
- 80 g rye flour
- 360 ml water, rather cool
- 8 g yeast, fresh
- 2 tablespoon vinegar
- 12 g salt
Print Recipe
Pin Recipe Instructions
- For the pre-dough:
- Mix everything together to form a soft dough and leave to stand overnight or 12 hours in a rather cooler room, well covered with a transparent sheet.
- For the main dough:
- Let the machine knead a soft dough from all the ingredients, including the pre-dough. First 4 minutes slowly, then 5 minutes a little faster. (For me the dough was very soft, but that`s so right)
- Cover well with clear plastic and cook for another 12-18 hours in a very cool place. (7 °) I have the dough on the balcony at night and in the refrigerator during the day) It should rise at least three times as much.
- Then tilt it onto the floured work surface and bring it to temperature for 40 minutes under a slightly damp cloth.
- Then fold 3x in 10 min. Intervals from top to bottom and to the side. Always cover with a damp cloth in between.
- Then carefully divide into three parts, work long and twist in opposite directions at both ends.
- Place on the baking sheet and cook for another 20 minutes (let rise).
- Then shoot into the 250 ° hot oven, but only steam well after 1 minute!
- After 5 minutes, let out the steam and turn the temperature down to 200 ° and bake to a nice brown in about 15 minutes.
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