Schwäbisches kartoffelbrot

Andere

3 Portionen

sehr einfach

50 min

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Zutaten

• 300 g. yeast water preferment
• 124 g. rye levain
• 90 g. soaker
• 120 g. warm mashed potatoes
• 47 g. organic rye flour
• 249 g. organic bread flour or fist clear flour
• 58 g. water
• 14 g. sea salt

Zubereitung

• Mix flour, water, yeast water preferment and soaker and let it rest for 30 minutes
• Add rey levain, salt and mix for 2,5 minutes on lowest speed
• Continue for 4 minutes on second speed - the desired dough temperature is 25 degree
  let it now rest for 1,5 hours with one fold after 50 minutes
• Preshape and let it relax for 15 minutes
  shape it and move it seam side down in a proofing basket
• Let it now finally rest for about 1 hour until nearly ripe and bake it with steam at 270 degree falling to 230 degree for 40 minutes
  keep the oven door slightly open the last 5 to 10 minutes to get a crispy crust

Berndsbakery

Fragen

Fotos von Mitgliedern die dieses Rezept zubereitet haben.