I’m sure there are many ways to make it, that’s one way we’ve found.
It’s important, as with everything, to love what you’re doing, it’s influenced by it, as is the ph. value of the hand.
I started at noon: 12:00
Take out of the fridge the chilly, not very pretty, large surviving sourdough that was set aside during the last baking,
and give him some goodies to help him wake up, specifically
80 grams of flour and 80 grams of slightly lukewarm water, and
mix it
wait 2-3-4 hours until the texture is this nice:
for a midday start, the exact time is 14:00
Coincidentally the Air Fryer on top, which worked for 10 minutes, so e.g. 2 hours was enough.
If the size was about doubled.
Our tiny little helpers, -the microorganisms of the sourdough were eating away, – are slowly getting ready for more work. How much, we’ll find out here:
The small bubbles on the surface indicate that
ready for the swim test –
Drop a spoonful of noodles into the water if you’re good, so it stays afloat.
If not, let it develop a little.
A pitfall can be leaving it too long, hours longer than it should be, which can stall the process, so you need to feed it again.
AUTOLISIS should be added to this:
- 350 grams of water
- 500 grams of flour
- 500 ml of water 500 g of flour
- the other half can be played with, healthy, high mineral spelt flour, wholemeal wheat or rye flour, a little rice flour, or all of these
Now mix everything together, the aim here is just to get all the little bits of dry matter wet.
1/2 hour elapses
for a midday start, the exact time is 14:30
The little one is ripe for the spice of life:
- 25 grams of water
- 10 grams of salt
The kneading can begin.
Just, like in the old movies, pull-pull, about 1/4 hour should be enough.
The goal here is to stretch the gluten fibers.
1/2 hour elapses
for a midday start, the exact time is 15:30
Folding:
Reach down from one side and stretch it about halfway up, pulling it apart as you go, it’s not pretty, but it’ll be fine!
Turn 90 degrees on the plate, repeat with all 4 sides.
It is interesting to experience:
when we lift the fourth page,
it is much harder and perhaps less stretchy.
repeated every half hour, always 4 pages.
3 times in total:
for a midday start, it is: 15:30, 16:00, 16:30
Pre-formatting:
- using a spatula to cover a clean work surface
- Spread a little flour on the surface
- cut in half
- invert
- fold the cut half over itself so that the surface is evenly floured
- Pinch downwards to form a ball until it is a tight ball of ghee
- Rest on the work surface for 20-30 minutes
Final shaping:
- Sprinkle the top with flour
- Lift, turn over
- half to the middle third, right half to the middle, left half to the middle, far back to these
- upwards, pulling out the rain, fold in half, roll away from you, smooth half upwards
- clasp it with two palms, pull it towards you, this tightens it
Dough rising
- in a dish with holes, in a floured tea towel with the joints facing upwards 3-4 hours or in the fridge 8-12 hours
On baking paper, in high-walled jenai, preheated to 260 degrees, jenai also warm,
when opened top down
Return to 230 until browned
Or in convection oven without jenai, on rack
180 degrees if white bread,
190 degrees if wholemeal flour is used
the baking time is about 1 hour
READY
It becomes Babka
