Bread baking – cold rise

Bread baking with cold rise dough

 

Bread baking has never been so easy since I have discovered bread baking with cold rise. I make the dough in the evening and bake the bread first thing in the morning. I use a ground recipe, but otherwise exercise my imagination to make the breads fit the occasion. I freeze the remaining bread so it remain fresh until I need it.

Ingredients
1l cold water
50g organic yeast
1 1/2 tbsp. sea salt
2dl pumpkin seeds or any other seeds
400g organic whole wheat grain flour
700g organic plain wheat flower

I mix yeast and water in a big bowl until the yeast is dissolved. Add the seeds, the whole grain flower, the salt, and the plain flower to last. It is important to add the flour before the salt, because the salt will otherwise inhibit the yeast’s ability to rise. The dough should be mixed well and though, the result should be a sticky mass. I cover the bowl with a moist tea towel and place it in the refrigerator, then let it rise for at least 8 hours.

Once I have taken the dough out of the fridge I stir it. If I am making bread loafs i pour the dough on the baking tray, otherwise if I am making buns, I use a spoon. I leave the dough to rise for about 10 minutes and bake for 15-25 minutes until golden.

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