Roggenbrot aus eigenem Sauerteig

Since my tips are threatened I can do it myself and this with my own bag that is what I say now bread myself weeks there are infinite possibilities perfectly good recipes but there really is the queen among breads is sourdough bread that is to say where There is no yeast, I'm happy to say it only contains salt, flour and water and it still turns out such a good bread. All you need is a little patience. You don't really need time. We have to raise the sourdough for three days, which means you have to spend three days in three minutes and that was like we were reading ahead.

We actually just need one email, just one email. It's a rhythm and we just need it. so much water You have to work relatively clean, which means you have to make sure that these bowls are clean from the first moment, just wash them in the dishwasher or normally, that's enough and in the end, go here, take this day and just leave it in the bowl and that's it, it means 24 hours, just let it sit in 24 hours, it's worth watching, bubbles have already formed, that means the yeast that's in the air is like the yeast that's already in the flour.

Yeast bacteria are everywhere and are now multiplying to feed the flour inside and mix it with the water. We're going to work very well, just let it sit, we take a big plate so that nothing gets in and we leave it there and on the 24th and we'll see each other again after 24 hours, that means the room also got angry on the day in the preliminary stage, you notice that it has made hot bubbles, it has become very soft, you always notice how it sways and especially the smell, it smells slightly bitter, that's it. why adenoma sourdough now continues when someone first puts about 160 milliliters or 160 grams of water in a vacuum before this is more of a teaching tool and the water is warm, which actually the fingers were quite nice and if they are wonderful like Bubbles have formed there, now mix with the water so that the concert becomes thinner and now always give it and pour 150 grams again.

Try and do it again a day later, where you might worry if the south bath was stored at room temperature yesterday. so somewhere in the basement or something that's 15 degrees, that's not ideal, the ideal ideal temperature contract is the company 20 30 degrees, so if we have 20 friends in a house in one room and that's ideal, then the hamster with yeast bacteria without the trainer and that will happen again until tomorrow, what you can do is great, now again carefully and from now on it will simply be again when we have 20 degrees around and completely just wait 24 hours and then we'll see each other again now it's day 3.

I can see that the sourdough has risen beautifully, you can really see these bubbles. I hope they are marked on the camera, it has risen very well and the smell is a slightly acidic smell. As Thomas Sauerbeck already said, then okay, now you can add the 150 160 milliliters of water again with me again, as I said, at least the water shows first and then the flour, why continue like this. The day becomes very liquid and much better with flour and equipment then quite well what it has to be. natural now we have to add the flour so that our help count again have enough to eat or to eat until tomorrow and tomorrow then we can make bread with the thing, that's what we did again.

The dough now stays for 24 hours again and. That means it should be ready tomorrow and we'll meet again. Now the third day has passed for our sourdough. You can tell that she is already quite mature inside. It looks very good and the smell speaks for itself, it is very important now. We will take a little sourdough because it is already ready, we take out a little and have it ready for next time because it is huge. The advantage is that we save the entire procedure of these three. days for the next few weeks of bread now there are billions of help that really were not there in the amount before, that is, if I give it now and next time it will be like this again water mixture the family needs about twelve hours in instead of three tognum to get that result and that's exactly why we now just take a few spoonfuls to Basel, you can see the wonderful bubbles in the Sauerbeck, that's exactly what the wonderful denim should look like now out there, so look, 33 of these spoons on the door, that's enough and just put it aside now we'll continue with the dough, document it later, well, what's happening now, let's go over here now, like I said, there is. only flour, water, separate, what else In bread and bread, of course, the salt is what we have here in Salzburg and around the amount up to 25 meters for the salt and now only the remaining flour no more water enters because We are now making the dough with that and that is where the sea becomes the sea.

I always say that when it comes to rye I am always very careful with the measurements. I suggest that it be 400 grams from now on. pain, very little and sometimes too much. Now mix it several times and you will have a wonderful dough. The man then briefly mentioned that the day is now somewhat kneaded, meaning the flour has come together. What are we going to do? I'm just going to add a little bit of the dough by hand. Now I only need a plate of wool on top and then the detailed map of the dough so that you can really take everything out and knead well, so that it is ready.

Side and good advice, you already mentioned it at the beginning, so it doesn't fall at all like a hot day, it's a completely different consistency, it's almost going to look great on you, but it's exactly where you put what I put. Well said, if you can, of course, put whatever spices you want on these when you're assembling, but I imagine that in the end, just for me, you'll just make it rye bread without additives or anything else. The flavor changes, but maybe I tried it once, but of course it's optional, dead caraway or whatever you can put in there.

I really only have rye flour, water and salt. It seems like this is the ideal way and this part of this kneading is not even close. as good as with wheat so you always have to knead for 67 minutes this day decrease to knead so that it is a little even and that is what happened now we take our bowl again, we take more a lot of flour, we put it in the bowl and that's it . time to wait again now we have this day and here we have to count this help now multiply again but of course it takes a day but between two and four hours it arrives It depends on what the environment is like in the company 20 degrees 30 degrees areas two hours if it is more fresh for the cuttings and then we can continue then we will meet again our daily task is wonderful it seems it has cracks everywhere so solar it seems It's been three hours already, I let it rise and it's pretty Ideal At this moment the whole house seems so calm that before because of the sourdough that is being carried, whether it is here, that's for the next time in town.

Just take it away Islam. Add a spoon and just stir it. What happens now is that nothing happens other than feeding these yeast cells again and then they can continue living in them, but no one will create the conditions like before, but instead I put them in the refrigerator. The whole process is extremely slow and we can leave it in the refrigerator for about a week or two and the next time we make bread, just put it in mission in your child's bread dough and it will rise in twelve hours and you can make bread normally. to the comet in the next video with the next bread now we will continue here the next thing we will do we will knead it lightly again now we shape it and then we put it in the ear so called simple are a bread basket.

I think it's called that. They'll soon tell us that there's a chance you could just give it a little boost when it comes to Formula 1 and it works the same or you could just say it in general terms. alphabet and then do it like this, but the problem is that they start to fall apart and it doesn't stay in the same shape and then it becomes very flat and that's why I like the bread basket better, what do we do? Do now, like I said, we're going to take out this day for you a bunch of emails and we're just going to take them out Masters, you can see it's very soft, it's quite wonderful, it's exactly as it should be, now let's go and just start loosening it, loosely kneading it. now we have two sides, one top and one bottom, that is the top and therefore that is the bottom side now there are two options to put everything in a bread basket if I want the bread to have a crust suitable for it to open really and then it's on top, that means that now I have to put it like this because when it comes out it's empty on top how often you can understand and I'm going to continue to make it have a nice shape, so now we'll help you at once and now take this simple and While you sprinkle it well with flour, of course there are traces missing, it looks really good. everywhere and like I said I'd rather break it up a little bit now I'm going to put this side down so of course we'll do it again like I said waiting time where now you can about two hours three hours in a nice warm place in company 20 degrees is perfectly fine, let it grow slowly and until then we will have to wait and see each other again.

The bread was already in a warm place for three hours, son. It's wonderful, it has risen very well, and by the way, I covered it again with a damp cloth that I used before, so now who measures it. But now I'm not going to fall so much on the support rack, by the way, he always goes with his baking paper to remove it completely. The grates are easier to handle because even more heat comes out from below, that would now just sit on them and Drews would have almost been like that. This bread is already delivered. with this scare when it is turned over very brutally and like this it looks all the way it will be quite nice, that's why it is supposed to still be folded this week so that it doesn't have to do much so that the bread I can see these cracks that are quite nice when they're bigger now, especially when parking, that was just this conclusion on this downstairs and I really like that when the program is over, it's so crispy, the oven has 250 degrees top and bottom heat.

I'm going here now. and there is a boiled egg boiling hot water inside the vacuum now on a baking tray I would like to show it more closely I have a baking tray inside and the empty one on top now be careful not to burn anything it gets very, very hot So it was created in a very humid climate and now the bread is raining. Katrin is wonderfully moist and we leave it at 250 degrees for ten minutes. Let's leave it in for ten minutes. The humid air now lets the skin out. , then it can perform wonderfully with this strong heat and after ten minutes the bread is worn at 200 degrees and released for another 40 minutes, that is, in total the bread is in the oven for 50 minutes and when it is ready see you . 60 minutes hopefully now it's 60 minutes at 200 degrees but leave it there so the bread is ready and smells.

It has been spread around the room for a long time, wonderfully fresh bread, the sentences from the newspaper, I hope. It's going very well, look what a wonderful series of the city there is, that's exactly what I explained to you, the paper works again, you hear the business, let's see that if you listen to it very well like a drum, then it's over, it's over. really see. Great 50 minutes, it's not quite there yet and the sound wasn't like that, but it's finished, it smells wonderful, I can't wait. It's snowing, but he says to cut it, which is a good idea now.

I'll just use a few words to distinguish what's there and then we'll see you. No more bread, you just had to put it at the end, you notice it's crispy, it definitely is and look inside, this is what it looks like. Honestly, inside you have the fine holes there, it's very soft and the smell is indescribable. This is open. This rye flour that has its own smell tastes very good. I'll cut the piece, it's great, the taste is really indescribably wonderful. Can you why is it called postage time and when you close this bag you will notice that it really makes a big difference and you have a pure sourdough rye bread?

The advantage is that today it lasts for weeks, if it survives, that is. normally a second way is fine, but it really has its own flavor, yes, like I said, it's super easy, rogan flour, water, salt and then this natural yeast or wild help is no longer necessary. I hope to be as successful as I am, and above all that I like it as much as I do, all the best for that.