* Exported from MasterCook *
Bread, Borsch Culture
Recipe By :Paul Barker
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Borsch:
200 g wheat bran
100 g polenta
2500 g water
1 slice bread -- toasted
3 bay leaves
Dough:
1000 g white bread flour
24 g salt
400 g borsch culture -- Note:
400 g Borsch water
675 g + water
Note: (100% hydration twice fed daily using wholemeal flour for 2 days)
Used after 3 days.
2-3 hour bulk with 3 s&f. (shape & fold)
Shape
Prove
Retard 12-36 hours
Baked under a pot with a dash of water to enhance the fish eyes ??
Lovely lively dough.
I've been making bread using the water from a Romanian Bors (borsch)
which is a fermentation used in Eastern European cooking. It is made
by fermenting bran, polenta, toast, bay leaves and water. It was
fizzy in two days and ready for bread making from say 3. Used about
75% hydration.
I made this with the guidance of Irina Georgescu author of a lovely
Romanian cookbook Carpathia.
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