Franconian white sourdough bread Kastenweibbrot

Franconian white sourdough bread Kastenweibbrot

Category: Sourdough bread

Kitchen: german

Ingredients
sourdough (I have French liquid)	150 g
wheat flour	425 g
dry yeast	1 tsp
salt	1 tsp
sugar	1 tsp
eggs	2 pcs.
yolk	1 PC
warm milk	100 ml
sour cream	60 ml

Cooking method

• Literally translated, Kastenweib means "white box". Perhaps this name comes from the shape of the bread, which, when baked, opens through a longitudinal section and takes on a slightly rectangular shape.
• This is the first starter bread in Franconian cuisine that I want to show you.
• The cooking process is very simple.
• Stir all ingredients until smooth and leave in a warm place until doubled. The time depends on the activity of your starter culture and yeast. It took me about 1 hour. Please note that the dough turns out to be quite dense, but not tight. Depending on the volume of eggs, on the density of sour cream - adjust the bun.
• After rising, knead the dough and shape into a loaf. The recipe suggests baking in a mold. There, for some reason, all the breads are shaped. However, after feeling the dough, I realized that it would withstand the hearth variant.
• Let the dough stand for about 30 minutes. The bread will begin to rise but has not yet reached its peak proofing. At this moment, with a sharp knife or blade, cut it lengthwise to a depth of about 1 cm.
• 
• Lubricate the top with some water and place in the oven. Since the bread has not yet reached the end, the cut will open very strongly in the oven. I cannot say whether this approach to baking is correct or not. We are accustomed to the fact that bread must be completely disintegrated. Then the roof is not torn and the crumb structure is better. But since the task is to demonstrate the German culinary tradition, I decided not to deviate from the recipe technology. The bread turned out to be very aromatic, with a crispy crust.
• Bake for 40 - 50 minutes at 170 ° - 200 ° in a preheated oven.

The dish is designed for

loaf

Time for preparing:

3 hours

Cooking program:

oven

Where do they get liquid French sourdough?

Natasha, they start on their own. We have a whole section. I started and feed a French sourdough according to Calvel, the one that Viki showed us at one time. There is nothing complicated in this. This sourdough is simply overfed into rye if needed. I have all the breads with rye flour on it and Italian bread from Misha, also on it.

Yasenko. I thought it was purchased. And I have two leavens - wheat and rye according to the book "Street of Bread". Home-made bread with sourdough did not like it. It turns out to be very dense, similar to the hearth, a little sour for my taste.

Maybe you just need to try again? Personally, sourdough wheat bread does not seem sour to me. Yes, and enough air. Look at the recipes Omela has given amazing and airy sourdough breads. You can add a little yeast for added airiness.