Today's experiment was a success! I baked bread from wheat flour and rye starter - another new flavor! You have to start with waking the starter - yesterday morning I took it from the refrigerator and fed it 3 times during the day. This morning I tool what amount I needed for bread and put the remaining starter back into fridge.
160g ūdens
1ēdk sausā rauga
1ēdk iesala ekstrakta
70g rudzu ierauga
270g kviešu miltu
3ēdk rudzu pārslu (vai 5graudu pārslu)
1tk sāls
2ēdk augu eļļas
Samaisa ūdeni, raugu, ieraugu un iesala ekstraktu. Pieber miltus, pārslas, sāli - samaisa. Tad uzlej uz rokām augu eļļu un kārtīgi izmīca mīklu. Liek bļodā ar vāku istabas temperatūrā ~1,5 h uzrūgt. Izveido kukulīti, uzliek uz plāts, pārsedz ar dvielīti. Uzkarsē cepeškrāsni līdz 270 grādiem C, kad uzkarsusi, izsmidzina ar ūdeni, aizver durtiņas. Atver durtiņas, ieliek maizi. Nākamo 5 minūšu laikā 2 reizes paver durtiņas un izsmidzina cepeškrāsni ar ūdeni. Samazina temperatūru līdz 220 grādiem, cep ~ 30 min.
160g water
1tbs dry yeast
1tbs barley malt syrup
70g rye starter
270g wheat flour
3tbs rolled rye chops (or 5grain cereal)
1tsp salt
2tbs vegetable oil
Mix together water, yeast, starter and barley malt syrup. Add flour, rolled rye chops, salt - mix well. Pour the oil onto your hands and knead the dough well. Put in a covered container for ~1,5h to proof. Shape the loaf and put on the pan, cover with a towel. Heat the oven to 270 degrees Celsius. When oven is ready, spritz it with water, cover the oven door. Open the oven door, put in the bread. During the next 5 minutes spritz the oven with water twice. Then reduce the temperature to 220 degrees Celsius and bake for ~30 minutes.
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