Micha praised Günther Webers book, Lutz like it, too and now I’m joining the chorus: The recipes are great! And yes, the book contains only few recipes, but they are worth every cent! A good example is this gorgeous white bread.
The bread is simple to make and follows my favourite method: the dough rise over night on the kitchen counter. The trick which made the bread so irresistible, is adding a tiny bit of sourdough. This builds a complex, very aromatic flavour. The warm temperature speeded up the fermentation and after 8 hours the dough had already tripled. But it was no problem for me because I’m an early bird. And so I form the bread before the first coffee. And I had the already the feeling that 90 minutes for proofing would be way to much for my lively dough. And so I heated my baking stone directly. And I was right. Already after 40 min the loaves has risen a lot. And after 50 minutes the loaves could not wait any longer and I placed them in the oven. Luckily they had still enough power for a good oven spring.
And the bread I took from the oven was – as mentioned before – just gorgeous: a soft crumb, crisp crust and then an overwhelming flavour. This bread is a new favourite! And I will play around with new overnight recipes with a little bit of sourdough!
Günther Webers White Bread
yields 2 Breads
- 1 kg flour Type 550
- 650g Water (15°C)
- 20g sourdough
- 6g fresh yeast
- 20g Salt
Knead all ingredients for 5 min on slow speed, then 5 min on fast speed.
Let the dough rise overnight at room temperature (depending on the room temperature: 8-12 hours). The dough should at least double its volume.
Divide the dough into two parts and shape into longish loaves.
Proof in a well floured couche for about 60 min (at low temperature maybe longer).
In the meantime heat the baking stone at 250°C.
Bake the bread for about 25 min with steam at 250°C.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.