Thursday, November 4, 2010
Wholemeal Loaf ( Natural Leavening)
A jar that has some magic living in there......
With a little twist from the original recipe, I am thrilled to get a loaf of soft and smooth wholemeal bread.
The milky paste in the jar does look 'Nothing Much'. But it is full of 'Live' !
I hope reader here are not getting sick of my post since my very first post about natural leavening loaf. As well as wholemeal loaves!! I realized using natural leavening for bread loaf, there isn't much fancy and interesting recipe. Well, at least in my collections. However, I still very fond of making bread using this magical ingredient. The taste of the loaf simply so NATURAL. May be the crust of the loaf may not be soft enough ( but my son loves it) but the crumb is nothing less than one that is made of the normal commercial dried yeast. Turn the slices into toast that was heaven!! It would not turn soggy as soon as it turns cool. That is another reason why I find it worth the effort to make the loaf.
Original Recipe for a white loaf:
( Take away 30g of bread flour , add in 30g of wholemeal flour to make wholemeal loaf)
Bread Flour 300g
Warm water 160ml
Natural leavening 27g
1. Simply mix all ingredients together and knead to get a smooth and springy dough.
2. Let the dough prove for 3 to 4 hours, till it gets to double the volume.
3. Punch out the air and give the dough a gentle knead. Form to a ball shape and cover with cloth . Let dough rest for 15 minutes.
4. After resting, roll the dough flat and shape it like a Swiss roll and seal the edge. Put in a 600g loaf tin and rise till 2 1/2 size bigger. Bake in Pre heated oven at 190'c for 50 minutes.
5. When bread if cooked. Cool it on the wire rack.