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 is really the queen among breads is sourdough bread that is to say where There is no yeast, I'm glad I can say that. It only has salt, flour and water, and it still makes such good bread. All you need is a little patience. You don't really need time. You have to raise the sourdough for three days, which means you have to dedicate three days.

Invest 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 only need 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 is already in the flour.

The yeast bacteria are everywhere and now they are multiplying to feed the inside with the flour and mix it with the water, we are going to work very well, just let it rest, we take a large plate so that nothing gets in and we leave it there and on the 24th and see you again after 24 hours, that means the room also got angry 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 is. 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 is the company, 20 to 30 degrees, so if we have 20 friends in a house in one room and that's ideal, then the hamster with yeast bacteria can do 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 just be again when we have 20 degrees around and completely just wait 24 hours and then we will meet again now is the 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 you notice the water 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 counts again have enough to eat or to eat until tomorrow & tomorrow then we can make bread with that thing, we did that again.

The dough now stays for 24 hours again and that means that tomorrow it should be ready and we will see each other again. Now the third day of our sourdough has passed. 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 take a little sourdough because it is already ready, we take out a little and we have it ready for next time. Well, 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 now just put it aside, let's continue with the dough, document it later, well, what happens now, let's go here now, as 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 goes in because we are now making the dough with that and there becomes the sea I always say that when it comes to rye I am always very careful with the measurements, I suggest it be 400 grams from now on.

You will immediately be in pain, too 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 up to the Side and good advice, you already mentioned it at the beginning, so it doesn't fall at all like on 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. in salting Well said, yes of course you can put whatever spices you want in these when you are assembling, but I imagine that in the end, just for me, you just make it pure Rye bread without additives or The taste changes, but such 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 longer 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, I let it rise and it is quite "Ideal.

Right now the whole house looks so calmer than before because of the sourdough that is being carried away, whether it is here, that is for the next time in the village. Just remove it Islam. Add a spoon to it and just stir it. What happens now is that nothing else happens We have to feed these yeast cells again and then they can continue living in them, but no one would create the conditions like before, instead they 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 Next time we make bread, just put it in your child's bread dough and it will rise in twelve hours and you will be able to 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 now I have to put it like this because when it comes out it's empty on top how often you can understand it's pretty good.

Now I am going to continue so that it has a nice shape, so now we will help you at once and now take this simple thing and while you sprinkle it well with flour, of course it is missing traces, it looks like it is very 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 and in the company of 20 degrees it is perfectly fine.

Let it rise little by little and until then we will meet again. The bread was in a warm place for three hours. It is a wonder. It has gone up a lot. Well, by the way, it is covered again with a damp cloth with the one from before, so now who measures it. But now I'm not going to fall so much on the support rack, by the way, it always goes with its baking. paper to remove it completely. The grates are easier to deal with because there is even more heat coming from below, which would now just sit on them and Drews would have almost been like that.

This bread is now delivered with this shock when it is turned over really brutally. and this is how everything looks like this will be quite nice, that's why it's supposed to still be folded this week so that you don't have to do much to make the bread see these cracks that look quite nice when it's bigger now, especially when parking, that it was just this conclusion downstairs and I really like that when the program ends, it's so crispy that the oven has 250 degrees top and bottom heat. I go here now and there is a boiled egg boiling hot water. inside the empty one now on a baking sheet I would like to show it closer I have a baking sheet inside and the empty one on top now be careful that nothing burns it is very very hot so it creates a very wet And now the bread is raining.

Katrin is now 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 come out there, so it can perform wonderfully in this strong heat and after ten minutes it wears. Bread at 200 degrees and loose for another 40 minutes or in total the bread is in the oven for 50 minutes and when it's ready then see you 60 minutes hopefully now it will take 60 minutes at 200 degrees but leave it there so that the bread is ready and has a smell. It has been spreading around the room for some time now, a wonder of fresh bread, the phrases from the newspaper, I hope it goes well for you, look how wonderful.

The city series is there, that's exactly what I explained, the paper is used again, the business is heard, let's see that if you listen to it very well like a drum, then it's over, it looks really cool 50 minutes, it wasn't so yet and the sound wasn't like that it's still finished it smells wonderful how I can't wait It's snowing but it needs to be cut which is a good idea now. We will only use a few words to distinguish between what happens and then we will see each other. The bread was gone you just had to put it at the end you notice it's crunchy it definitely is and look inside this is what it looks like inside honestly you have the fine holes there it's very soft and the smell is indescribable this this this is open this rye flour that It has Its own smell tastes very good, I will cut the piece, it is great, the taste is really indescribably wonderful.

Can you why is the time called postage and 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, it is usually a second way OK, but it really has its own flavor, yes, as I said, it is super easy, rogan flour, water, salt and then you no longer need this yeast natural or wild aid, I hope to be as successful as I am, and above all that I like it. As much as me, all the best for it.