Seguindo as receitas de Elaine Boddy, no libro Whole Grain Sourdough at Home, preparei tras máis dun ano de probas este pan para levarlle ao meu amigo Alberto que estivo esta semana ingresado por un susto co corazón.
Teño a miña masa madre na nevera dende que a creei no primeiro confinamento na primavera do 2020 (xa podería comezar a falar se fose humana!). Saqueina o xoves ao chegar do traballo e refresqueina, é dicir, engadín 60 gramos de fariña de forza (integral desta volta porque non tiña da branca) e 60 cc (=gramos) de auga. Deixeina que fose reactivándose o resto da tarde e toda a noite.
Pola mañá antes do almorzo collín 40 g desta masa madre activa e alimenteina con 80 g de fariña integral de forza e 40 cc de auga. Amasei unha boliña rápidamente e deixeina fora da nevera nun recipiente cuberta cunha tapa de silicona.
Pola tarde ao voltar do traballo pasei polo co-op e collín un paquete de fariña de trigo de forza. A masa madre xa medrara o que tiña que medrar. E comecei ás 17:15 co proceso de amasar o pan de Alberto.
Compoñentes
- 140 g da masa madre alimentada
- 420 cc de auga
- 700 g de fariña (400 f de trigo de forza, 200 de trigo integral de forza, 100 centeo branco)
- 11 g de sal
1.- Boto no bol a masa madre e toda a auga, e coa man misturo ben durante 5 minutos, as levaduras actívanse, a auga tórnase branca.
2.- Bótolle enriba as fariñas e vou mezclando co lambedor, durante uns 10 minutos. Ao final do proceso, cando xa comeza a aparecer a bola de masa, continuo un pouco coas mans, ata que queda creada unha masa compacta.
3.- Ás 17:30 deixo a bola de masa no bol cuberta durante unha media hora e logo engádolle o sal volvendo amasala coas mans.
4.- Seguindo as receitas de Elaine, nas seguintes horas voulle dando amasados ata que antes de me deitar, doulle o último e métoa na nevera para que pase a noite cun proceso de fermentado lento. En total fixenlle 4 amasados rápidos (2 – 3 minutos) tralo amasado do sal.
5.- 22:30 nevera
6.- 4:30 sácoa da nevera e amásoa lixeiramente. Simplemente pregala duas veces pola metade en cruz e apretala para que compacte.
7.- Preparo o banetone enfariñado e coloco a masa coa superficie suave cara abaixo.
8.- 2,5 horas de nevera
9.- 7:00 sácoa da nevera e como vexo que non medrou nada… pásoa xa a cacerola de fundición onde a vou cocer e a deixo unha hora e media preto do radiador para que vaia subindo pouco a pouco, e funciona. Acada un tamaño xeitoso.
10.- 8:30 métoa no forno a 230 sen prequentar. O testo posto
11.- 9:10 sácolle o testo e deixo aínda 10 minutos máis para que colla un bo color por riba
Et voilà. Velaquí o tedes.
12.- póñoo sobre a reixa a enfriar durante media hora. Envólvoo nun par de trapos de cociña e marcho a casa de Alberto.
Bread recipe for Alberto
Following the recipes of Elaine Boddy, in her book Whole Grain Sourdough at Home, I prepared this bread, after more than a year of testing, to take to my friend Alberto who was hospitalized this week for an issue with his heart.
I’ve had my sourdough starter in the fridge since I created it during the first covid lockdown in the spring of 2020 (It could already start talking if it were human!). I took it out on Thursday when I arrived from work and fed it, that is, I added 60 grams of strong wholemeal wheat flour (wholemeal this time because there has no other wheat flour at home) and 60 cc (= grams) of water. I let it be reactivated the rest of the evening and all night.
In the morning before breakfast I used 40 g of this active sourdough starter and fed it with 80 g of wholemeal wheat flour and 40 cc of water. I kneaded a dumpling quickly and left it out of the fridge in a bowl covered with a silicone lid.
In the afternoon when I got home from work I went through the co-op and picked up a packet of whole wheat flour. The sourdough starter had already grown what it needed to grow. And I started at 17:15 with the process of kneading Alberto’s bread.
Ingredients
- 140 g of the fed starter sourdough
- 420 cc of water
- 700 g flour (400 strong white wheat f, 200 strong wholemeal wheat f, 100 white rye f)
- 11 g of salt
1.- I pour all the water into the bowl and add the sourdough starter. With my hand I mix well for 5 minutes, the yeasts are activated, the water turns white.
2.- I put the flour in the box and mix with the spatula for about 10 minutes. At the end of the process, when the dough ball begins to appear, continue a little with your hands, until a compact dough is created.
3.- At 17:30 I leave the ball of dough in the bowl with a silicon lid for half an hour and then add the salt and knead it again with my hands.
4.- Following Elaine’s recipes, in the following hours I will knead several times. Before I go to bed I knead it the last time and put it in the fridge so that it can spend the night with a slow fermentation process. In total I made 4 quick kneadings (2 – 3 minutes) after kneading to add the salt.
5.- 22:30 fridge
6.- 4:30 I take it out of the fridge and knead it lightly. Simply fold it twice in half crosswise and squeeze it to compact.
7.- Prepare the bannetone by sprinkling it with flour. I place the dough with the soft surface facing down.
8.- 2.5 hours in the fridge
9.- At 7:00 I take it out of the fridge and as I see that the dough has not grown at all… I put it in the cast iron casserole where I am going to cook it and leave it for an hour and a half near the heater so that it goes up little by little, and it works. It reaches a nice size.
10.- 8:30 I put it in the oven at 230 degrees without preheating. The casserole with its lid on.
11.- 9:10 I take out the lid and give it another 10 minutes to get a good colour on top of the loaf
Et voilà, here it is!
12.- I put it on the rack to cool down for half an hour. I pack up with some kitchen rags and go to Alberto’s house.
abel abilheira 