September 25th, 2015

Federweißer Bread 2015

Federweißerbrot (4)Two years ago I had the idea to bake a bread which is only leavened by the yeast of a young wine (Federweißer). That worked good and was delicious, as you can see at this great breads of others bloggers. When I planned what to bake for the goodby party of my favourite ex-colleague (it is a double ex as we both have left now) there was again a flask of Federweißer sitting on the counter. The dearest was not around to rescue his beloved wine from misuse and so a not negligible amount of it was used to make a rye poolish.  To give the bread a hearty flavour, I prepared a sourdough as well.

The bread developed a good flavour with a slight sweet note from the young wine. The crumb was soft and the crust was crunchy. I hope, that you believe me that, as I can not provide a crumb shot because the bread was a present which I could not cut in advanced, of course.

 

Federweißer Bread 2015

yields 2 Breads

Federweißer-Poolish

  • 400g Federweißer (young wine)
  • 200g rye flour Type 1050

Sourdough

  • 150g rye flour Type 1050
  • 150g Water
  • 15g sourdough

Dough

  • Federweißer-Poolish
  • Sourdough
  • 850g flour Type 550
  • 220g Water
  • 50g Butter
  • 20g Salt

Mix flour and federweisser for the poolish and ferment for about 12 -16 hours at room temperature.

For the sourdough mix flour and water and sourdough starter and ferment for about 12 -16 hours at room temperature.

The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.

Let rise for 2 hours

Divide into two pieces and form into round loaves. Place the bread seam side up in a bread form.

Let proof for 6 hours at room temperature or over night in a fridge.

Preheat the bread baking stone for one hour at 250°C.

Slash the breads with a curvy pattern. Bake them for 10 min at 250°C with steam, then turn the temperature back to 200°C and bake the bread for another 30 min .

 

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2 Responses t_on Federweißer Bread 2015

  1. Rosalie September 25th, 2015

    Ein überaus interessantes Rezept, wenngleich ich auch gestehen muss, dass ich bisher keinen Tropfen Federweißer freiwillig hergegeben habe. Aber doch, das Brot reizt mich durchaus und so werde ichs probieren die Tage. Sehr edel sehen auch die Einschnitte aus, mal sehen ob ich das hinbekomme ;-))
    Vielen Dank für die Anregung und einen lieben Gruß
    Rosa

    Reply
  2. Bonjour Alsace September 25th, 2015

    Danke dass du mich rechtzeitig daran erinnerst, bisher habe ich – oh Schande – noch kein einziges Schlückchen zu mir genommen geschweige denn im Brot verbacken. Dein Exemplar sieht prachtvoll aus!

    Reply

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