* Exported from MasterCook *
Bread, Black Forest Schwarzwaelder Kruste
Recipe By :Jennifer McGavin
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sourdough Starter:
58 g light rye flour -- (1/2 cup)
58 g medium rye flour -- (1/2 cup)
118 g water -- (1/2 cup)
2 tsp sourdough starter -- from the refrigerator (3 tsp)
Sponge:
388 g bread flour -- (3 1/4C)
1/4 tsp. instant yeast
1 g salt -- (1/8 tsp.)
270 g water -- (1 1/5C)
Final Dough:
All the sourdough and sponge
3 1/4 cups bread flour
40 g light rye flour -- (1/3C)
40 g medium rye flour -- (1/3C)
10 g lard -- or shortening, (2 tsp)
14 g salt -- (2 - 3t to 21g)
4 g instant yeast -- (1 tsp.)
300 g water -- (1 1/3C)
Black Forest Crust sounds like a romantic bread and it is. The
romance of a German vacation is waiting for you with this moist wheat
and rye "Mischbrot." A sourdough and sponge are set up in a few
minutes the evening before and this tasty bread is baked on a hot
stone in a conventional oven, giving it a thick, chewy crust that
tastes good with all sorts of toppings.
Prep: 60 mins
Cook: 50 mins
Total time with overnight rest: 22 hrs
Total: 110 mins
Notes on the Flours: The rye flour called for in the original recipe
is "Roggenmehl 997", which falls between light and medium rye flours.
Substitute all light flour or all medium flour if you wish.
The bread flour used in Germany, "Weizenmehl 812, " closely resembles
King Arthur French Style or European-Style flour. If this is too
expensive or unavailable, bread flour which has a high protein
content as well is also good.
Prepare the Sponge and Sourdough the Day Before Baking:
Mix the ingredients for the sourdough starter together by hand until
it forms a ball. Cover the starter and leave at room temperature for
12 - 18 hours.
Mix the ingredients for the sponge together by hand. If you are using
fresh yeast or non-instant yeast, dissolve the yeast in a little of
the water before you add it.
When the dough comes together to form a ball let it sit for two hours
at room temperature, then wrap in plastic wrap and place in the
refrigerator for 10 - 16 hours. You can also refrigerate both parts
for up to 48 more hours if necessary.
The starter can be fed on rye or white flour. The starter should have
been recently fed, so if it has been in the refrigerator for a month,
feed it once before starting this recipe.
Mix the sourdough, sponge and the rest of the ingredients in the
mixer on low with a dough hook for about 8 minutes. Turn the speed up
a notch and continue mixing for 4 minutes.
Turn out onto a lightly-floured board and knead a few times.
Add flour if the dough is too soft. It should be supple, but not so
soft that it loses shape immediately on the board when you let it go.
Let it rise, covered, for 30 minutes, punch down then rise for 15
minutes. This assumes a dough temperature of about 74F. If your dough
is colder, let it rise a bit longer. The dough will NOT double in bulk.
Form two, round loaves with the dough, pulling the dough around to
form a "boule" and stretching the gluten "skin" around towards the
bottom. Do not completely pinch the underside closed, as that will be
the attractive top in the oven.
Place the round of dough with the seam-side down in a rye-floured
bread basket or flour-lined bowl.
Let the bread rise for 60 minutes. You should see an appreciable
rise, even if not doubled in bulk.
Heat the oven with the bread stone for at least 30, better 60
minutes, to 475F. The stone should be on the middle rack with a rack
underneath it to hold the hot water pan.
Unmold the bread (seam-side up) onto a cornmeal-strewn baker's peel
or the back of a cookie sheet and transfer to the hot stone.
After 2 minutes, open the oven door and add a cup of hot water to the
hot water pan. Add steam by spraying the walls with water, if you can.
After 10 minutes, turn oven temperature down to 400F.
Bake for 40 more minutes. Open oven a crack for the last 20 to let
out the rest of the steam. Bread should have an internal temperature
of at least 190F.
Allow the bread to cool completely before slicing or freezing.
This bread can be enhanced with caraway seed (about 1 teaspoon) or
"Brotgewürz," a mixture of caraway, anise, fennel and coriander seeds, crushed.
S(Internet address):
"https://www.thespruceeats.com/black-forest-bread-schwarzwaelder-kruste-1447356";
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 191 Calories; 1g Fat (6.5%
calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 293mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : 2019 - 0104