He whole grain bread it’s a sourdough homemade, fragrant and with a rustic flavor. It is an excellent substitute for classic white bread: made from wholemeal flour, type 2 flour, water, fresh brewer’s yeast and salt, it is rich in fiber and therefore more nutritious and digestible. Its preparation is simple, but requires that the break and refining: we first prepare the biga, let it rest for a few hours and then add the other ingredients.
Once a smooth and homogeneous mixture has been obtained, one proceeds to a long lift in the refrigerator, at controlled temperature, the folds are made then baked in the oven for about 45 minutes: the result is a fragrant bread, with a crispy crust and a soft, airy and well-dimpled crumb. Hot and freshly cooked, you can cut it into slices and use it to accompany any dish second courseaccompaniment to vegetables or to make the essential turnover.
You can also taste it at breakfast or as a snack, spread with butter and jam, a spreadable cocoa cream or other to your liking, ricotta, acacia honey and walnut kernels or very ripe avocado and cocotte eggs, or a creamy and tender yellow, for a Sunday brunch with friends.
Discover how to prepare wholemeal bread by following the step by step and the advice. Also try the rye bread and the charcoal bread.
How to make wholemeal bread
Step 1
Step 1
Start by preparing the biga. Dissolve yeast in water 1.
Start by preparing the biga. Dissolve yeast in water 1.
2nd step
Mix well 2.
Step 3
Step 3
Transfer the manitoba flour to a bowl and pour in the yeast-water mixture 3.
Transfer the manitoba flour to a bowl and pour in the yeast-water mixture 3.
Step 4
Step 4
Mix all the ingredients: you will get a crumbled mixture 4.
Mix all the ingredients: you will get a crumbled mixture 4.
Step 5
Step 5
Cover with cling film 5 and let stand 8 to 10 hours at room temperature.
Cover with cling film 5 and let stand 8 to 10 hours at room temperature.
Step 6
Step 6
After the resting time, pour half the amount of water needed for the second dough into a bowl 6.
After the resting time, pour half the amount of water needed for the second dough into a bowl 6.
Step 7
Add malt seven.
Step 8
Step 8
Join the biga, broken with your hands 8.
Join the biga, broken with your hands 8.
Step 9
Step 9
Knead by opening and closing your hand until you obtain a dough 9.
Knead by opening and closing your hand until you obtain a dough 9.
Step 10
Step 10
At this point, add the flours, previously mixed with salt, and incorporate them into the mixture of biga and water ten.
At this point, add the flours, previously mixed with salt, and incorporate them into the mixture of biga and water ten.
Step 11
Step 11
When the dough begins to thicken, add the rest of the water 11.
When the dough begins to thicken, add the rest of the water 11.
Step 12
Step 12
Transfer it to a lightly floured surface and start working it like this: lift a flap 12.
Transfer it to a lightly floured surface and start working it like this: lift a flap 12.
Step 13
Step 13
Fold it towards the center and rotate the dough 45 degrees 13.
Fold it towards the center and rotate the dough 45 degrees 13.
Step 14
Lift a shutter 14.
Step 15
Step 15
Fold it towards the center 15. Repeat steps 12-15 for about 1 minute in total.
Fold it towards the center 15. Repeat steps 12-15 for about 1 minute in total.
Step 16
Step 16
Give the dough a spherical shape 16.
Give the dough a spherical shape 16.
Step 17
Step 17
Transfer it to a bowl 17.
Transfer it to a bowl 17.
Step 18
Step 18
Cover with cling film 18 and let stand for one hour at room temperature. Place in the fridge for another 10 hours or so.
Cover with cling film 18 and let stand for one hour at room temperature. Place in the fridge for another 10 hours or so.
Step 19
Step 19
Take the dough out of the fridge, let it rest for an hour at room temperature, then transfer it to the floured surface, flatten it slightly and make wallet folds. Lift one side 19.
Take the dough out of the fridge, let it rest for an hour at room temperature, then transfer it to the floured surface, flatten it slightly and make wallet folds. Lift one side 19.
Step 20
Step 20
Fold it towards the center 20. Repeat the folds.
Fold it towards the center 20. Repeat the folds.
Step 21
Step 21
Do the same thing three more times 21.
Do the same thing three more times 21.
Step 22
Step 22
Then shape the dough into a loaf with the crimp points down 22.
Then shape the dough into a loaf with the crimp points down 22.
Step 23
Step 23
Transfer the bread to a sheet of parchment paper sprinkled with a little flour and place it in a 22×15 cm baking dish (fitted with a lid).
Transfer the bread to a sheet of parchment paper sprinkled with a little flour and place it in a 22×15 cm baking dish (fitted with a lid).
Step 24
Step 24
Sprinkle the surface with more flour 24.
Sprinkle the surface with more flour 24.
Step 25
Step 25
Cover with a tea towel and let rise for about 3 hours 25.
Cover with a tea towel and let rise for about 3 hours 25.
Step 26
Step 26
Heat the oven to 250°C and when it reaches the temperature, make a curved incision with a sharp blade 26.
Heat the oven to 250°C and when it reaches the temperature, make a curved incision with a sharp blade 26.
Step 27
Step 27
Cover with the lid and cook 27. After the first 30 minutes, remove the lid, lower the oven temperature to 200°C and cook for another 10-15 minutes.
Cover with the lid and cook 27. After the first 30 minutes, remove the lid, lower the oven temperature to 200°C and cook for another 10-15 minutes.
Step 28
Step 28
Take the bread out of the oven and let it cool in the pan for 10 minutes. 28.
Take the bread out of the oven and let it cool in the pan for 10 minutes. 28.
Step 29
Step 29
Transfer it to a wooden cutting board 29 or grill, and let cool completely, turning occasionally.
Transfer it to a wooden cutting board 29 or grill, and let cool completely, turning occasionally.
storage
Wholemeal bread can be stored at room temperature for three days, wrapped in a paper bag for food. You can also cut it into slices and freeze it, already portioned, in the appropriate plastic bags.
Sursa articolului in engleza: Wholemeal bread: the recipe for fragrant sourdough bread with a rustic taste – Tale Of Travels