Rural wheat-rye bread (Wurzelbrot)

Category: Yeast bread

Ingredients
For Fermented dough:
wheat flour 1 s.	100 g
water	70 g
fresh pressed / dry instant yeast	3 g / 1 g (1/8 tsp)
salt	2 g (1/5 tsp)
For the test:
wheat flour 1 s.	700 g
premium wheat flour	230 g
rye flour (peeled)	70 g
fermented rye malt	20 g
water	770 g
fresh pressed / dry instant yeast	12g / 4g
salt	25 g
Fermented dough	all qty

Cooking method

1 day. To prepare Fermented dough, add salt, flour, yeast to the water and knead the dough. Transfer the dough to a greased bowl, cover the bowl with a napkin or plastic wrap, and ferment for 2 hours at room temperature. For further fermentation, put the bowl in the refrigerator, temperature + 3-4^aboutC, for 24 hours.

2nd day. Remove from the Fermented dough 1 hour before kneading the dough and leave at room temperature to warm.
To knead the dough, add salt, all the sifted flour, malt and yeast to the water, knead the dough until the dry flour disappears and leave for 5-10 minutes.
Add Fermented dough piece by piece and continue kneading the dough.
Place the dough on the work surface and continue kneading (R. Bertinet method, viewing from 1:30 to 2:37):
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within 10 - 15 minutes.
Do the folding ("Stretch and Fold", view from 0:00 to 0:35):
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, leave the dough for 5 minutes, if you are tired earlier - make more folds during the work, giving yourself time to rest.
Then work with the dough for another 10-15 minutes.

Lubricate the work surface and hands with vegetable oil and fold the dough, transfer the dough to a bowl greased with vegetable oil. Cover the bowl with a napkin and let it ferment for 40 minutes at room temperature.

Folding the dough, cover the bowl and put it in the refrigerator for further fermentation at a temperature of + 4-7^aboutFrom at 16 o'clock. It is best to choose a container for fermentation of dough with a rectangular shape, both for the structure of the dough and for the future formation of bread.

3rd day. Remove the bowl of dough from the refrigerator.
Gently transfer the dough to a work surface oiled or well-dusted with flour.
Tighten gently to a rectangular shape and leave to warm at room temperature for 1 hour.
During this time, the dough will rise in height without spreading.
Then divide the dough into 4-5 parts (I divided it into only 3, unfortunately, it was not convenient to mold).

For the final shaping, dust the work surface well with flour, take a strip of dough and twist it with your hands in opposite directions, similar to squeezing a towel and wrap it in this way until the end of the workpiece, looking like a baguette, but twisted. In general, there are two types of shaping recommendations - make two double turns and tighten completely. I did not like the first option - the bread does not hold its shape well, spreads to the sides, I recommend the second or, as an option, molding like a chabatta, it was a pity to lose air bubbles. Transfer the workpieces to a baking sheet lined with a baking sheet (withstand T 240^aboutC) and leave for a full proof for about 1 hour at room temperature.

Bake preheated to 240^aboutFrom the oven with initial steam for 10-15 minutes, then open the oven briefly releasing the heat, reduce the temperature to 220^aboutC and continue to bake for another 10 minutes.

* When making bread with the replacement of wheat flour of the 1st grade with wheat flour of the highest grade, the porosity of the bread crumb is larger and easier to form and knead the dough.
Bread with a good balanced taste and pleasant aroma.Great for bruschetta, butter and watercress sandwiches and as a complement to other dishes.

The dish is designed for

4-5 loaves.

Time for preparing:

3 days.

Note

Having become interested in Wurzelbrot bread, which I heard about from one of my Internet acquaintances, I reviewed the information on the Internet. Basically, bread is baked for 3 days in artisan bakeries and 2 days in bakeries, leaving only the cold fermentation of the dough without making the Fermented dough. The varieties and types of flour are quite varied, but the basis is wheat flour and rye flour, barley malt is also added. Sometimes, spelled flour is added, and barley malt is replaced with molasses. Forming bread from premium flour is carried out by dusting the work surface with flour, and bread from coarser and unrefined flour varieties - by rolling the dough in nuts and seeds. In general, reflecting on the need to recalculate the recipe, focusing on the quality and grade of domestic flour, on one of the English-language sites I met a link to the recipe "Rustic" Chnurzel "bread / Pane attorcigliato rustico" with a comment that the technology is very similar. Thanks to the author! In this recipe, I changed the ratio of grade and type of flour, taking as a basis the proportions of the Wuzelbrot (Swiss Twisted Bread) recipe from the book "The New Artisan Bread in Five Minutes a Day", Jeff Hertzberg, M.D., Zoë François.
Original recipe:

Wuzelbrot (Swiss Twisted Bread).
Lukewarm water (100 F or below) - 680 grams
Granulated yeast - 10 grams
Kosher salt - 17 to 25 grams
Molasses - 15 grams
Rye flour - 60 grams
All-purpose flour - 885 grams.

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Bread from kneading to baking: