Anfängerbrot von Marcel #synchronbacken

Beginners Bread from Marcel #synchronbacken

Pane-Bistecca

This month I was able to participate in Synchronbacken from Zorras Kochtopf again! Finally, everything is as we want it and I know where to buy what. I still can’t find everything, but I’m close. In Asia it’s just not like in Europe, where you can find many different flours, where you can ALWAYS find yeast, especially fresh one, here it’s very different. If you’re lucky, you can find dry yeast and if you do, you buy them all up right away! (At the moment onions are missing! They want to sell their own, I understand, but they have no more! It’s being imported now very slowly, but they cost a lot more!)

This time we baked the Beginners Bread from Marcel Paa and mine has risen incredibly well and got great pores. It tastes very good and since it is so easy to bake, I will certainly bake it more often.

Prep time

15 min

Rest time

16 h

Cooking time

1 h

Portions

2 breads

Total time

18 h 15 min

Ingredients (slightly adapted form the original)

750 g Water
40 g Olive Oil
800 g strong Bread Flour
200 g whole Wheat or dark Flour
100 g Flaxseeds
20 g Salt
½ g dried Yeast

Instructions

Step 1

Add the water and all other ingredients to a big bowl and mix with your hands until there are no more lumps. Grease a big bowl and add the dough. (it is sticky and lightly runny, but do not worry!) Let rest covered in a warm place overnight for 12 – 16 hours. During this time stretch and fold the dough at least 3-4 times. Just pull one side of the dough in the bowl up and fold it over the rest of the dough. Do so on all 4 sides. This makes the pores and the dough less sticky!

Step 2

After this long time wet your hands and take the dough from the bowl. Put half each onto a baking paper and form it to a round or oval bread loaf. Sprinkle the top of the loaf with flour and let rest again for 30-50 minutes.

Step 3

Meanwhile heat the oven with a baking stone or tray to 250 C. (not fan!)

Step 4

After the rest score the loaves with 3 cuts. Put them into the oven and spray the sides of the oven with water. Reduce the temperature to 210 C and bake for 20 minutes. Open the oven to let the steam escape and bake for another 40 minutes until brown and crisp.