Hello Friend how are you? I'm Esbieta. So and as usual, this video, just like
than many other videos that I have on my channel, is dedicated to satisfy one of your
requests: today I will show you how to prepare 100% whole wheat bread with 100% natural sourdough.
A bread that you have asked me a lot and today I'm going to show all the details there
to take into account at the time of its preparation. It's a friend bread that tastes like wheat very
intense. Also, it is a bread that satisfies a lot due to the high fiber content it has.
It is ideal for people who want to take care of themselves a little bit and for the people who are doing
some other diet. For me this bread does not It's new, it's one of the loaves that I ate
in my childhood. And in my memory is recorded as "real bread".
In very few bakeries you can buy a 100% whole wheat bread and made with sourdough.
Few bakers dare make a bread only with wholemeal flour, without
add white flour.
This is due in the first place to the culture to eat bread of this type is very recent.
People are used to white bread or with small additions of wholemeal flour.
And also because the high fiber content which contains wholemeal flour makes the dough
be more delicate in the deal: lose the gas how hard it is to accumulate so easily.
And as a result, some less developed breads come out. But this is not the case with this bread, friends. Fix yourself
what more open socket has despite be totally integral.
To prepare the bread you will need the following ingredients:
500 g of whole wheat flour 370 - 400 g of water
10 g of salt 110 g of sourdough
Sourdough
25 g of sourdough at the peak of activity
50 g of water 50 g of wholemeal flour
If you do not know what is sourdough, I'll leave you below the video the links of my videos
about thh sourdough. You will also find them at the end of the video.
According to the manufacturer, some wholemeal flours They may need more water than others. By
that the amount of water that I put is fluctuating.
Put in a container 25 g of sourdough in the peak of activity. What is the peak of
activity I also explain in my videos of sourdough.
The sourdough must be healthy: that is, with good smell, good lifting force and has
to be refreshed.
Add the water and stir very well. Water It is about 26 - 27 ºC.
Add the flour.
Remove very well.
Let the sourdough rise until it reaches the peak of activity.
When you see that the sourdough is ready of reaching the peak of activity sifts in
the bowl of the kneader the flour.
Add 350 g of cold water.
Knead about 5 minutes or until blended the flour with water.
Leave the dough at rest for 20 - 30 minutes. Since it's hot I keep it in the fridge.
Knead dough 10 minutes at second speed.
At 26 - 27ºC my mother mass was slow to reach the peak of activity and rise by 2.5 times
for about 5 hours but yours can take more or less, depending on how active
It's your sourdough and the temperature you have at home.
Separate and add to the bowl with dough 110 g of sourdough. The remaining 15 g will remain
expanded by the walls.
Knead dough 10 min at second speed.
Add the salt and 20 g of water.
At second speed knead until the water and the salt are integrated, about 8 minutes.
I'm going to add 30 g of water more because my mass is still too dense. If yours is
Soft, you do not need to add more water.
Or if you see that to make it soft it makes you it lacks a little more water then it adds
about 10 g, integrate them and go see what such change the consistency of the mass.
That is, add the amount of water needed to get a mass of soft consistency
but with body.
Pour the dough on the table clean and dry and kill it a couple of minutes.
If you do not have a kneading machine, then from the principle knead the dough as I am doing
now, that is, with the technique of kneading French, and following the same steps as
what I did kneading in the mixer.
Spread the container with small amount of oil.
Put the dough inside.
After 15 minutes double the dough.
Put it in the container and make 3 more bends with intervals of 15 min.
After the fourth folding leaves the dough in rest 30 min.
Double the dough.
Leave the dough rest for another 30 minutes.
Re-bend it We double the mass times to strengthen it, so that the bread comes out
beautiful.
Let the dough rise by 30%. That is to say that swells a little but not much.
At 27ºC my mass took 1.45 h to rise. The yours may take more time or less, be
Pending the mass and look at its appearance.
Sprinkle the table with flour.
Roll the dough over the sprinkled table.
Prefórmala.
Leave it at rest for 20 min.
Prepare the basket where you will put to levar bread.
So that the bread does not stick to the basket I sprinkle it with corn starch. As well
You can cover the basket with a linen cloth.
Form the bread. The other day Reme, a friend from facebook, he said he is not good at this
formed. In reality, it's very easy. During the formed do not squeeze the dough, fold it and
rolled up like a handkerchief. Without aply force.
To close the seams, keep pinching the edges, taking the amount between the fingers
minimum mass.
Sprinkle the bread with wheat flour.
Put it inside the basket.
Before baking it let it rise almost doubling its size.
I will keep it in the fridge so that go up and you can bake it
tomorrow morning.
Put the baking stone inside the oven. If you do not have a stone then a tray.
Turn on the oven at 230ºC with heat only below and let it warm for 45
min.
My bread passed in the refrigerator 14 and a half hours.
Keep in mind that not all refrigerators have the same temperature, not even in all
its shelves the temperature is the same!
Maybe yours will go up before mine or take more time to upload.
Pour the bread over the baking paper.
The bread goes to the oven directly from the fridge.
Make a cut.
Put the bread inside the oven.
I cover it with a steel bowl so that it goes up and open thanks to its own steam. You can
cover with a pot or other object that serves.
After 15 minutes uncover the bread.
Lower the temperature to 210ºC and put heat of up and down.
Bake bread 30 - 40 more minutes or until that is how you like it.
Halfway through the baking process, I turn it over to to bake on both sides equally.
Take the bread out of the oven.
Before cutting it, cool it completely a grid
Despite being 100% integral the bread comes out fluffy and soft.
It's especially rich with butter, whose sweetness softens and refines the taste of
whole wheat.
Tell me in the comments what you think the recipe. And, if you liked it, share it
in social networks with your friends.
And subscribe to my channel, it's totally free. This way you will be aware of all the recipes
I climb.
And do not forget to give the bell, for YouTube tell you when upload a video
new.
Until next time.
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