Recipe for cold-fermented bread with purple wheat
I love baking, but the amount of time I have available varies greatly. Therefore, I don’t bake with sourdough very often. Most of the time, I bake with a pre-ferment, but in this case, I chose to bake with yeast.
Many recipes use WAY too much yeast – up to 50 g for 500-600 g of flour. In my opinion, it’s almost impossible for a bread to turn out well with that amount. What gives good bread, among other things, is the rising time, and in this recipe, the yeast amount has been significantly reduced and the rising time increased.
It’s not as good as sourdough bread, but it turns out fantastic nonetheless ?
Ingredients
- 530 gram Manitoba Flour
- 70 gram Purple Wheat
- 540 gram Water cold
- 1.5 gram Dry Yeast
- 18 gram Salt
Instructions
- Pour water and yeast into the mixer bowl and stir with a spoon until the yeast is dissolved.
- Weigh out both types of flour, mix them, and pour them into the bowl.
- Stir the flour together with the water and yeast briefly until it just comes together.
- Let it sit for 60 minutes. (autolyse).
- Now knead the dough with the dough hook (I usually let the machine knead at the lowest speed for 10-15 minutes while I tidy the kitchen, then turn it up to medium-high speed and knead until the dough releases from the sides and bottom of the bowl).
- Find a large bowl, e.g., a Margrethe bowl, wet your hands and take the dough out of the mixer bowl and place it in the other bowl, cover the bowl with plastic wrap, and place it in the refrigerator for 12-18 hours.
- Take the bowl out of the refrigerator and let it sit for about 1 hour to come up to temperature.
- Place the dough on the counter and tighten it with a spatula (it should be round and tight like a balloon).
- Dust lightly with flour and let it sit on the counter for 1-2 hours.
- Sprinkle a little flour on the counter, place the dough bottom side up, and shape it into a batard (oval loaf).
- Dust your proofing basket with rice flour and place the dough in it, bottom side up.
- Let it proof until it almost fills the basket.
- Fill your Dutch oven with water and let it soak for 10 minutes, empty it, place it in a cold oven, and set the oven to 275 degrees Celsius (527 degrees Fahrenheit).
- Take the Dutch oven out of the oven and turn the dough into it, place the lid on, and put it in the oven.
- Bake for 15 minutes at 275 degrees Celsius (527 degrees Fahrenheit), remove the lid, and bake for another 20-25 minutes at 230 degrees Celsius (446 degrees Fahrenheit).
- Remove the Dutch oven from the oven and turn the bread out onto a rack to cool.