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16 July 2013

July's 2013 BBB Bread: Rheinbrot

 

Astrid (Paulchen's Foodblog?!) wrote the following:

Rheinbrot (BBB July 2013)
Rheinbrot - it got it's name from the fact that there is (Rhein)Riesling used in the bread dough. A wine widely associated by the Winzers located at the Rhein in Germany. I'd like to add, that Austria has a fabulous  Riesling too and that said by me who is not a huge fan of white wine anyway.


The following recipe has been translated form this forum, where the chemics of wine and bread baking being discussed in this post: http://homo-pistorius.livejournal.com/1029.html

Rheinbrot

Sponge:
50 gram semisweet Riesling
50 gram boiled water, at room temperature
100 gram flour
50 gram of wheat sourdough at 100% hydration

Dough
250 gram flour
135 gram water
6 gram salt

1) Mix wine with water and add the sourdough, whisk thoroughly.
2) Add flour  and mix again.
3) The dough ferments at 2 stages:
3a) 4 hours at a temperature 30-32°C, it should grow at least twice its size, will be lumpy looking at this stage and have larger and smaller bubbles. If you stick your nose into the container, the scent will be somewhat unpleasant, it may even seem that the dough has deteriorated. Don't panic, this only means the dough is doing the right things ;o)
3b) Pour the sponge in a bowl and whisk thoroughly to remove all the gas out of it and fill it with oxygen. Cover with foil and let sit for 10-12 hours (overnight) at room temperature. Dough will rise again in half and very often shows smaller bubbles.
4) Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flour, mix well and give the autolysis a chance to do it's magic for 40-50 minutes.
5) add the salt and quickly knead the dough, if it is too sticky add a little four, but be careful not to add too much.
6) Let ferment for 2-2.5 hours. Fold twice after 1 hour and 1 1/2 hour. The dough smells fresh now, no smell of the wine.
7) Form a loaf and let proof in a basket for 1 1/2 hours (doubles in size) covered with a towel in a draft free place.
8) Preheat oven to 240°C.
9) Transfer dough to your baking sheet. Make an incision or two and let it slide on your baking stone.
10) Bake for 10 minutes with steam and without steam like 20 minutes at 200°C.
11) Let cool down for alt least half an hour before slicing the bread.

You should have a bread with a nice soft crust and an airy crumb. Enjoy with some nice glass of white wine to accompany the bread ;o)

Rheinbrot (BBB July 2013)

Rheinbrot (BBB July 2013)

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