Hleb od kiselog testa* Sourdough bread

Scroll. down for Recipe in English

Tek sam sad primetila da sam postavljala postove za razne vrste  hleba, a za ovaj koji baš često pravimo iz nekog razloga  nisam. Pa da ispravimo. 

Da napomenem da za testo možete koristiti razne mešavine brašna , integralno, ražano i slično. U ovom receptu ja sam koristila samo nebeljeno oštro brašno. Ako koristite druge vrste najbolje je npr. 10 % količine druge vrste brašna a kao osnovu nebeljeno belo brašno.
Ovde koristimo divlji kvasac  ( ako niste upoznati kako se pravi pogledajte OVDE.

Kad ste pogledali videćete da vam treba nekoliko dana dok divlji kvasac fermentira. Znači ovo je jedan of projekta gde morate biti strpljivi.

Verujte mi strpljenje se isplati za svaku mrvu ovog ukusnog hleba. 

Sastojci

Za kvasni leaven

100 ml tople vode
200 g brašna
2 Kašike divljeg kvasca

Za testo

500 g oštrog brašna
300 g leven startera
1 kašičica sitne soli
malo ulja

• 
  

Pre nego što predjemo na način pripreme još nekoliko napomenaPravljenje ovog hleba je spor proces. Sigurno ne za par sati ali sigurnije je reći par dana. U svakom slučaju, ako bste ceo dan tu negd eoko kuhinje možete za ovo odrediti 2 dana, sa tim što več oformljeno testo ond ačuvajte pokriveno u frižideru

Znam zvuči čudno, jer smo navikli da testo ostavljamo na tamnom, toplom i suvom mestu. Ali verujte mi na reče isprobano, testo uživa u frižideru i čak će hleb biti boljeg kvaliteta

1. Prvo pripremimo leaven. Izmešamo sve sastojke koje sam gore izlistala, pa ostavimo pokriveno da stoji oko 12 sati, znači najbolje preko noći, u kuhinji.

2. Da proverite da je leaven spreman, možete proveriti dali ima mehure i onda nekoliko kašika spustite u toplu vodu. Ako plivaju spreman je

3.Pripremimo so. U 3/4 šolje vode uspemo so, i mešamo s vremena na vreme da se so sasvim rastvori.

4. Sada umešamo leaven u 2 šolje vode i varjačom ili rukama mešamo dok se ne spoji sa vodom. Ako ostane nekoliko grudvica nije strašno

5. Dodajemo u ovo brašno. Možete ga opet mešati varjačom ili rukama dok se brašno potpuno sjedinilo. Dobićete rapavo testo, tako treba da bude.

6. Ostavimo testo da se odmori oko 30 minuta do 4 sata. Za to vreme brašno če absorbovati skrob i proteine.

7. Sada dodamo rastvorenu so u testo i mešamo rukom. Testo će biti dosta gnjecavo i vlažno

8. Ovaj hleb ne mesimo, već preklapamo testo. Ovo je ujedno i najduži deo pripreme gde nam treba oko 2 1/2 sata.

Testo preklapamo tako što  ga prvo izrućimo na radnu glatku površinu. Nikako ne sipajte brašno. Testo vućemo za jedan kraj, drugi će biti zalepljen za radnu površinu. Deo koji smo vukli preklopimo preko testa. Okrećemo testo kao kod skazaljki na satu , oko 4 puta ga preklapamo. Ostavimo da odmori oko 30 minuta

Ovo ponovimo 6 puta

9. Sada testo prekrijemo i ostavimo da stoji oko 60 minuta. Testo se neće uduplati samo će se posle tog vremena nabubriti.

10. Isečemo pažljivo na dva dela

11.Sada svaki deo formiramo. To radimo slično kao kad smo preklapali na početku sa tom razlikom da sad posle preklapanja, sa obe šake držimo testo i okrečemo na radnoj površini. Ovo ponovimo nekoliko puta dok dobijemo okruglo testo.Ne mora biti perfektan krug samo da ga izgladimo što je više moguće.

12. Ostavimo ponovo da odmori oko 30 minuta

13. Sada pripremite dve korpe u kojima ćete držati vaše testo. Specijalne korpe za ovo testo su pletene i pokrivene tekstilom. No ako ih nemate slobodno stavite neku kuhinjsku krpu na činiju. Dobro pobrašnjajte celu površinu korpe ili činije. Može vam se činiti previše brašna ali to mora tako biti da se testo ne bi dok narasta zalepilo.

14. Stavite vaše testo u korpe ili činije, dobro pobrašnjajte i testo na vrhu i ostavite u kuhinji pokriveno platičnom folijom da stoji 3 do 4 sata, ili tako pokriveno u frižideru preko noći. Ako ga ostavljate preko noći , testo mođe direktno iz frižidera u predgrejan gusani lonac

15. Pre pečenja, zagrejte posudu u rerni na 250 stepeni C. Ako kao ja nemate 2 posude da pečete dva hleba odjednom onda jedan iza drugog. Oko 15 minuta. Pazlijvo izvadite posudu u kojoj ćete peći , odklopite i stavite testo

Pre nego što poklopite, nožem zasecite dijagonalno vrh nekoliko puta. Poklopite.

16, Pecite 20 minuta.

17. Smanjite temperaturu na 225 stepeni i pecite još 10 minuta. Nikako ne otvarajte posudu!"

18. Odklopite i pecite još 30 minuta. Korica treba da bude jako tamna izgleda skoro kao da ažje izgorela, ali to ne treba da vas brine, sa njom je sve uredu. Zavisno od toga kakva vam je rerna ovo možda treba da bude i duže za jedno 10 minuta

19. Sada izvadite (pažljivo da se ne opečete )hleb iz posude i ostavite ga nekoliko sati da se ohladi.

p.s  Tek kad sam završila ovo opširno objašnjavanje se setih da je to verovatno bio razlog, tj uvek nedostatak vremena da postavim ovaj recept.

Znam izgleda obimno ali kao i sa svim stvarima, kad ste ga nekoliko puta pravili to će ići samo od sebe.

*******************************************************************

Sourdough bread

It might appear as mission impossible, considering the amount of text I used to explain the process but trust me once you have done it a couple of times, it will be much easier. And it is worth every crumb of it!

Ingredients

For the leven

200g flour
2 Tablespoons of wild yeast
10waterwarm watwe

For the loaf

• 500g strong white flour, plus extra for dusting
• 1 tsp fine sal
• 300g sourdough starter ( leven)
• flavorless oil, for greasing

Create

The Leaven

We already made the sourdough starter, so now we make the leaven — this "leaven" is ultimately what gets mixed into the dough. It's made with a tablespoon of your active starter and a specific amount of flour and water. A tablespoon of starter might not seem like much, but you'll be surprised at how quickly the yeasts in that tablespoon multiply and make the leaven bubbly!

Make the leaven the night before you plan to mix the dough and leave it on the counter. By the next morning, it should be bubbly and smell slightly sour. You can test that it's ready by dropping a spoonful into a cup of water; if it floats, it's ready!

The Autolyse

After you've mixed the leaven with the remaining flour and water, let it sit for at least 30 minutes or for up to four hours. During this time, the flour absorbs the water and becomes fully hydrated, which helps gluten formation during the next step. Enzymes in the flour also start to break down the starches into simpler sugars, which become food for the yeast and bacteria in the leaven and also make the bread more flavorful.

After this resting step, mix in the salt. Salt is necessary for a flavorful bread, but can inhibit the activity during the autolyse step.

Folding the dough. 

Yes folding not kneading

After the autolyse, begin folding the dough by grabbing some of the dough from the side, stretching it up, and then folding it over on top of the dough. Do this a few times around the bowl, then let the dough rest about 30 minutes before doing it again. After a few rounds of this, the dough will go from shaggy and clumpy to smooth and stretchy.

Proofing baskets support the shaped loaves during their final rise before baking. You can buy the same kind of rattan or wicker proofing baskets that bakers use, or you can simply use a colander or a mixing bowl. In either case, line the basket or bowl with a clean dishtowel and coat it generously with flour. Use your fingers to rub the flour into the cloth — this is what will keep the dough from sticking.

Proofing baskets don't need much maintenance. After you're done baking, knock out any loose flour, let them dry on the counter, and then store them in a cupboard. If you bake fairly frequently, you don't need to wash the dishtowel — in fact, letting the flour build up will help prevent the dough from sticking. Keep an eye out for mold, though, and always let the cloths and the baskets dry thoroughly before storing them again.

Bake in Dutch Ovens

Dutch ovens are a boon to home bakers. You need a moist, humid environment during the first few minutes of baking to get a good rise from the dough and to develop the crust, but making that happen in home ovens is tricky and imperfect. Dutch ovens solve the problem. Dutch ovens trap the moisture evaporating from the bread and create its own steamy environment. Once the initial baking phase is over, you uncover the pot to release the excess steam and let the bread continue baking.

If you don't have a Dutch oven, you can use any heavy pot with a lid, like a soup pot or even a large saucepan.

I have as usual with my kitchen stuff borrowed it out to a friend and had to use my tagine dish, which actually was perfect for this as it also retains steam

Baking sourdough bread is not a matter of a few hours. You could do it in a day if you are around the kitchen , but you can also stretch it over a couple of days.

Make sure you put your unbaked dough in the fridge in between times. I know it sounds strange as we always let the dough rise in dark and warm places.

Here all the steps again

1. Make sure your sourdough culture is active: If your sourdough has been in the fridge, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it's strong and very active before you make the bread.
2. Make the leaven (overnight): The night before you plan to make the dough, combine a tablespoon of active sourdough culture with the flour and water for the leaven. Mix thoroughly to form a thick batter. Cover and let stand at room temperature overnight, for about 12 hours.
3. Test that the leaven is ready: Generally, if the surface of the leaven is very bubbly, it's ready to be used. To double check, drop a small spoonful of the leaven in a cup of water; if the leaven floats, it's ready.
4. Dissolve the salt: Combine the salt and 50 grams (about 1/4 cup) of the water for the dough in a small bowl. Set aside, stirring every so often to make sure the salt dissolves.
5. Mix the leaven and water: Combine the leaven and the remaining 475 grams (2 cups) of water for the dough in a large mixing bowl. Stir with a spatula or use your hands to break up and dissolve the leaven into the water. It's OK if the leaven doesn't fully dissolve and a few clumps remain.
6. Add the flour: Stir the flour into the water and leaven with a spatula until you see no more visible dry flour and you've formed a very shaggy dough.
7. Rest the dough (30 minutes, or up to 4 hours): Cover the bowl and let the dough rest for at least 30 minutes or up to 4 hours. This is the autolyse stage where the flour is fully absorbing the water and enzymes in the flour begin breaking down the starches and proteins.
8. Mix in the salt: Pour the dissolved salt over the dough. Work the liquid and salt into the dough by pinching and squeezing the dough. The dough will feel quite wet and loose at this point.
9. Begin folding the dough (2 1/2 hours): To fold the dough, grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four times, moving clockwise from the top of the bowl (or giving the bowl a quarter turn in between folds). Let the dough rest 30 minutes, then repeat. Do this a total of 6 times, every half hour for a total of 2 1/2 hours. The dough will start out shaggy and very loose, but will gradually smooth out and become tighter as you continue folding.
10. Let the dough rise undisturbed (30 to 60 minutes): Once you've finished the folds, let the dough rise undisturbed for 30 to 60 minutes, until it looks slightly puffed. This dough won't double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.
11. Divide the dough: Sprinkle some flour on your counter and turn the dough out on top. Work gently to avoid deflating the dough. Use a pastry scraper to divide the dough in half

1. Shape the dough into loose rounds: Sprinkle a little flour over each piece of dough. Use your pastry scraper to shape each one into loose rounds — this isn't the final shaping, just a preliminary shaping to prep the dough for further shaping. Shape them into rounds by slipping your pastry scraper under the edge of the dough and then scraping it around curve of the dough, like turning left when driving. Do this a few times to build the surface tension in the dough (it makes more sense to do it than to read about it!). Flour your pastry scraper as needed to keep it from sticking to the dough.
   
2. Rest the dough (20 to 30 minutes): Once both pieces of dough are shaped, let them rest for 20 to 30 minutes to relax the gluten again before final shaping.
3. Prepare 2 bread proofing baskets, colanders, or mixing bowls: Line 2 bread proofing baskets, colanders, or mixing bowls with clean dishtowels. Dust them heavily with flour, rubbing the flour into the cloth on the bottom and up the sides with your fingers. Use more flour than you think you'll need — it should form a thin layer over the surface of the towel.
4. Shape the loaves: Dust the top of one of the balls of dough with flour. Flip it over with a pastry scraper so that the floured side is against the board and the un-floured, sticky surface is up. Shape the loaf much like you folded the dough earlier: Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the center of the dough. Repeat with the right and left side of the dough. Repeat with the top of the dough, but once you've fold it downward, use your thumb to grab the bottom lip again and gently roll the dough right-side up. If it's not quite a round or doesn't seem taut to you, cup your palms around the dough and rotate it against the counter to shape it up. Repeat with the second ball of dough.
5. Transfer to the proofing baskets: Dust the tops and sides of the shaped loaves generously with flour. Place them into the proofing baskets upside down, so the seams from shaping are on top.
   
6. Let the dough rise (3 to 4 hours, or overnight in the fridge): Cover the baskets loosely with plastic, or place them inside clean plastic bags. Let them rise at room temperature until they look billowy and poofy, 3 to 4 hours. Alternatively, place the covered basket in the refrigerator and let them rise slowly overnight, 12 to 15 hours. If rising overnight, bake the loaves straight from the fridge; no need to warm before baking.Heat the oven to 500°F: Place two Dutch ovens or other heavy-bottomed pots with lids in the oven, and heat to 500°F. (If you don't have two pots, you can bake one loaf after the next.)
7. Transfer the loaves to the Dutch ovens: Carefully remove one of the Dutch ovens from the oven and remove the lid. Tip the loaf into the pot so the seam-side is down. Repeat with the second loaf. (See Recipe Note if your loaf sticks to the basket.)
8. Score the top of the loaf: Use a lame, sharp knife, or serrated knife to quickly score the surface of the loaves. Try to score at a slight angle, so you're cutting almost parallel to the surface of the loaf; this gives the loaves the distinctive "shelf" along the score line.
9. Bake the loaves for 20 minutes: Cover the pots and place them in the oven to bake for 20 minutes.
10. Reduce the oven temperature to 450°F and bake another 10 minutes. Resist the temptation to check the loaves at this point; just reduce the oven temperature.
11. Remove the lids and continue baking 15 to 25 minutes: After 30 minutes of baking, remove the lids from the pots to release any remaining steam. At this point, the loaves should have "sprung" up, have a dry surface, and be just beginning to show golden color. Place the pots back in the oven, uncovered.
    
12. Bake another 15 to 25 minutes. Continue baking until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this fully, but this is where a lot of the flavor and texture of the crust comes in.
13. Cool the loaves completely: When done, lift the loaves out of the pots using a spatula. Transfer them to cooling racks to cool completely. Wait until they have cooled to room temperature before slicing.