Dinsdag, 20 September 2016

Bread - Rhenosterkop Beer Loaf

All my bread recipes will always indicate elements in grams. You can convert at your own risk. If you are serious about bread making, I suggest you get a scale. Use BREAD FLOUR … the best quality you can get.

Here are the tools that I suggest you get before you start;
      1. Nice electronic scale
      2. Good mixing bowl with a lid
      3. Big salt shaker to hold flour for covering your worktop and decoration
      4. Two flat baking trays
      5. Sharp blade for slashing
      6. Scraper to work with dough, gathering and cutting
Rhenosterkop Beer Loaf
These are elementary things and have many other uses in baking. Once you have committed to baking your own bread you will rarely look back and store bought bread will become a rarity. Artisan breads are more healthy, a lot more, and a whole lot tastier. Soon you will wonder into the realm of sour dough bread and long fermentation bread. This recipe is a long fermentation bread.



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Rhenosterkop Beer Loaf
Bakers Recipe: % Grams




Flour 100.00% 500 grams
Bran 2.00% 10 grams
Water 47.00% 235 grams
Beer 20.00% 100 grams
Salt 2.10% 11 grams
Yeast 0.40% 2 grams
Total Loaf 171.50% 858 grams
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The TABLE above is for 500 grams of flour. You can adjust up or down for bigger or smaller bakes.
Temperature is important and I am assuming a room temperature of around 25 C.


Ball to autolyse
Step 1:
Mix the flour and Bran. I use a whisk. It does the job well and aerates the flour.
Pour the water and beer onto the four and mix well.
Form a ball in your bowl and cover.
Now let it rest for 30 minutes. This is the “AUTOLYSE” process.



Prepare for salt and yeast
Step 2:
Set your timer for 6 minutes.
Push the dough flat in your bowl, use your fingers so that you can get lots of indentations.
Sprinkle the salt over the dough.
Sprinkle the yeast over the dough.
Dip your fingers in luke warm water.
Start on one side … loosen the dough from the bowl and slowly stretch it out and fold over.
Do the folding on all four sides. Dip your fingers in the water again and start pinching the dough into small balls.

Pinch salt and yeast in
This is to mix the salt and yeast in.
Fold the string of balls … beads … over to form a ball and pinch again. Now you need to kneed this dough till the alarm goes off. (6 minutes or so)

You should have a soft dough now that does not cling to your hands or leave pieces on the bowl as you work it.

Fold into a tight ball and cover.
Let it rise for 60 minutes.

Before stretch and fold
Step 3:
Stretch and fold the dough … 4 to 6 folds.
Fold again into a tight ball and let it rise. Now you want it to go at least 2 to 3 times the size.







After final rise and before splitting and shaping
Step 4:
Sprinkle some flour on your work surface and scrape the dough out … don't drag it out so that you tear it.
The recipe above will give you around 850 gram of dough.

After split and shape
You can now decide to make one big loaf or any number that you like. I have been splitting it in two of 425 gram each.
You must now shape the dough pieces. I make baguette shaped loaves but you are free to shape as you like.

Ready for the oven
What is really important is to ensure that you pull the skin tight without tears. I suggest you look at videos on YouTube to learn how to shape properly. This is an important step in artisan bread making.
Place on a suitable baking tray and cover with a damp cloth while your oven heat up. This final rise is 20 to 25 minutes for me.


Lovely longfermented loaf
Just before it goes into the oven you can slash the tops with a very sharp blade. Standard knives may distort your loaf without achieving clean cuts.
Put the bread into the hot oven and close the door. Open the door slightly and spray 8 to 10 good squirts of water into the oven with a spray bottle. You want a lot of steam in that oven. Some people place a small oven pan on the bottom of the oven and dump 6 ice cubes in it to achieve the steam.


I bake for 20 minutes at 210C Fan driven and the 12 minutes at 170C … you must get 95C in the center. Around 200F.



This recipe was developed by Colyn Serfontein – Colyn Kook Man Kos.

https://www.facebook.com/ColynKook/


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