Rhine bread with Riesling - Rheinbrot (Polaris Floris 0508D and Kitchen 0507D)

Rhine bread with Riesling - Rheinbrot (Polaris Floris 0508D and Kitchen 0507D)

Category: Yeast bread

Kitchen: german

Ingredients
for dough:
table semisweet Riesling	50 ml
boiled water at room temperature	50 ml
flour, premium	100 g
compressed yeast (live)	5 g
for the test:
dough	all
flour a / c	250 g
water	135 ml
salt	6 g

Cooking method

• Bread was prepared in a multicooker with a double rate. I have no starter culture, so I use pressed (live) yeast. After I put the dough, I found how to make a sourdough replacement. For those who are not friends with leavens, you will need:
• for yeast water:
• 0.4 g (1/8 tsp) dry yeast
• 30 g (2 tbsp) water at room temperature
• "ersatz sourdough" (sourdough by the method of Maggie Glezer):
• 10 g (2 tsp) yeast water (no more)
• 15 g (1 tbsp) water at room temperature
• 15 grams (2 tablespoons) unbleached flour
• 10 g (4 tsp) wheat flour
• "starter" (dough):
• 50 g (50 ml) semi-sweet Riesling
• 50 g (50 ml) water at room temperature
• 100 g unbleached flour
• all "ersatz leaven"
• for the test:
• all dough
• 135 g (135 ml) water at room temperature
• 190 g unbleached flour
• 50 g psh. flour
• 10 g (1 tbsp) flaxseed, sanded
• 6 g (1 tsp) salt
• But back to my dough: for dough, pour boiled water at room temperature into a container that is included in the multicooker bowl and dissolve yeast in it, pour wine, add flour. Mix everything well. It is better to take soft water, since in the future, table salt and tartaric acid will affect the gluten at the same time. In addition, the wine itself has the richest mineral composition - this will balance the softness of the water. It is better to use Riesling inexpensive, category DTW (Deutscher Tafelwein), 8.5% vol. alc. (I found only Shardane).
• Dough is fermented in two stages. On the first stage - four hours at a temperature of 30-32 C. Multi-cook mode with these settings. The dough will look lumpy (I did not see strong lumpiness), it will grow at least twice and will be heterogeneously penetrated by large bubbles. If you stick your nose into a container, the aroma may be somewhat unpleasant, it may even seem that the dough has deteriorated (there was a strong wine-yeast smell). You should not be afraid of this, it only means that maturation is proceeding correctly.
• 🔗
• Pour the dough into a bowl and whisk well to remove all gas and oxygenate it. Cover with plastic wrap and leave for 10-12 hours (overnight) at room temperature. The dough will double again and will be evenly and very often, completely, saturated with smaller bubbles - they will be like a match, absolutely identical in appearance. The dough is ripe and ready to knead the dough.
• 🔗 (white, lighting failed)
• Pour the water intended for the dough into the dough, mix until smooth and add flour. Stir, let autolysis for 40-50 minutes at room temperature, then add salt directly in the bowl (when kneading) and quickly (folding the dough), in just a couple of minutes, knead a soft, but suspiciously elastic and not too sticky dough, very pleasant to the touch ... Try not to add flour. Fermentation of the dough takes 2-2.5 hours at room temperature. The dough smells fresh, neither the wine smell, nor what was felt from the dough at the first stage, there is not a trace. When fermenting, fold the dough twice, an hour and an hour and a half after kneading.
• Form an oblong bread (you can roll it in flour) and place it seam up in a basket or rusk for proving.Give the proofing almost full, it took me 70 minutes. The workpiece will approximately double.
• 🔗
• We turn on the Baking mode 1 h 30 min. + 30 min. turning over. As a result, you should have a well-baked bread without the slightest hint of acid, wine or yeast aromas, pure wheat, moderately fragrant, with a delicious crispy crust and the softest fluffy crumb. The bread in the slow cooker rose under the lid, but since it was very fluffy when turned over, it crumpled and took the shape of the bottom of the bowl, which did not affect the taste.
• 🔗
• 🔗
• Bon Appetit.

Cooking program:

Multicook, Baking

Note

Other wines with ordinary wine aromas, from the grape varieties Aligote, Sauvignon Blanc, Chardonnay, Chenin Blanc and even Sylvaner, would be suitable for creating this bread, producing wines with medium to high acidity, provided there is enough residual sugar.

For the oven: turn the workpiece over onto parchment, make one shallow longitudinal cut and put it in an oven or oven preheated to a temperature of 240C. Be sure to bake with steam for the first 10 minutes. After airing, reduce the temperature to 200 ° C and bake for another 20 minutes.

I baked in the Miracle Oven for 50 minutes, but it got hot on top, 40 minutes would be enough. Airy bread, crispy crust.
Weight of bread 480 g, from the amount indicated in the recipe.
🔗