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Kristian and Bodil's Bauernbrot .pdf



Original filename: Kristian and Bodil's Bauernbrot.pdf
Title: Microsoft Word - Kristian and Bodil's Bauernbrot.docx
Author: moïra FAVRICHON

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Kristian and Bodil's Bauernbrot
First- boil whole rye or wheat grains for ~15m (Kristian used approximately 1.5-2 cups of rye for a batch of 36).
Then allow the grains come to room temperature, sitting for at least one hour.

Then, place the cooled grains in a large mixing bowl and add COLD water (one small coffee pot full, approx 1.25L
for batch of 36), salt and a small amount of yeast (about 20g for this yield)
Add whole wheat flour and white flour in about a 1:4 ratio, first adding a large portion of the whole wheat flour and
then slowly adding the white until a sticky but thick consistency is reached. About 0.3-0.4kg whole wheat flour was
used and 1.75-2kg white (type 550) for the given yield. The size of the dough for this yield was approximately the
volume of a basketball.

This is what the dough looked like AFTER about 8 mins of kneading. The gluten was developed and slightly
springy, but the dough was still loose and very sticky.

After kneading, allow the dough to sit at room temperature for ~8 hours or overnight if possible. We left it only
about 3.5h but the dough bowl was placed on top of a hot oven for the last hour to speed the process.

After this period the sticky dough should be further kneaded (punch out the air on surface situated as above) on a
floured surface with floured hands for approx. 10 mins.
Additional flour can be added (in small portions) to permit easy kneading and to prevent sticking to the surface.
At the end of this process the dough should be a sticky mass again (all added flour should be fully worked in).

Sticky dough after final kneading.

The next step is to pull off small roll sized chunks of the main mass, taking care to keep hands well-wetted to
ease the process.
The rolls are then formed by clasping the separated portions with wet fingers and making a circular motion (like
rolling a baseball on a table, fully clasped in your hand).

Here the rolls are clasped as described and worked quickly in a circular motion to better shape the rolls.
These rolls are then to be placed on a sheet with baking paper and allowed to rise an additional hour.

The roll-shaped dough left to rise while oven heats.

At the conclusion of the hour, the rolls are to be baked in a preheated oven for 0.5h at 200 degrees CELCIUS.
The last steps can be skipped if you would like to make a loaf. In this case the dough should be packed into bread
pans lined with baking paper, allowed to rise for 1 hour and then baked at 200 degrees Celcius for 45mins.

The finished product.

Kristian and I making rolls like the pros do it.

 


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