All the winter I did not make it to one of the bread baking days in our local history museum. It was due to different reasons: a lot of snow, a bad cold, our spontaneous weekend trip into the Ardennes…
But last weekend I finally was back and it was so good to meet all the nice people there once again. And as every time I was enchanted by all the little details around the wood fired oven and took many photos.
To honour the museum I call the bread I baked this time “Bergneustädter” as the Museum is seated at the historical centrum of the little town Bergneustadt. It is a bread made with white wheat and rye flour. To keep the bread moist for a long time I added a bit of potato flakes and a little bit of butter, too. The roasted malt enhances the subtle smoke notes of the wood fired oven. For rising the bread adding my hyperactive sourdough would be enough. But as a wood fired oven waits for no one I kept on the secure side and added a bit of yeast to make the proofing better controllable. So the bread needed 60 min to be ready for baking, which is fits perfect in the time schedule I have in the museum.
The bread sang beautifully when we pulled it from the oven. That told me already then and there that the crumb would be as soft and fluffy as I wished for and that the crust would be thick and crisp. And when I ate the first slice of bread when I was home again I knew that it is good to be back at the wood fired oven…
- 200g flour Type 550
- 200g Water
- 20g sourdough
- 500g flour Type 550
- 300g rye flour Type 610 (alternatively use Type 997 or 1150)
- 45g Potato flakes
- 500g Water
- 40g Butter
- 20g Malt
- 10g roasted rye malt
- 10g fresh yeast
- 20g Salt
Mix water, flour and sourdough starter and let it ferment for 12-14 hours at 25°C.
Now mix all ingredients for the dough, and knead it 3 min on slow speed and 10 min on high speed.
Let the dough rise to overnight in the fridge.
Shape the dough into two long loaves and place them in proofing baskets, seamside down.
Preheat the baking stone to 300°C. Place the loaves in the oven and bake with steam for 10 min then reduce the temperature to 180°C and bake another 50 min. For a extra crisp crust turn on convection mode during the last 10 min.