Petitchef

Bio-buchweizenbrot

Andere
5 Portionen
15 min
30 min
sehr einfach

Zutaten

Zahl der Personen: 5
evain, yeast water preferment, soaker

100 g. organic rye flour

200 g. wheat flour

10 g. Salt

50 g. fresh milk

80 g. water

Vorbereitung

  • Mix all ingredients for 5 minutes on lowest speed and continue for 5 minutes on second speed
  • let it proof 1 hour at 25 degree
    Preshape and let it relax for 15 minutes
    shape and move it into a floure proofing basket, seam side up
    let it now finally proof for 40 minutes at 25 degree
  • bake at 250 degree with steam. Release Steam after 15 Minutes and reduce
  • temperature to 210 degree. Continue baking for 30 Minutes. Keep the oven door slightly open for the last 5 minutes





Notieren Sie dieses Rezept:



Tagesmenü

Das Tagesmenü erhalten: