The trend with "Schnelles" continues. This time it is the "Fast Ray Bread" :)
For one 900g loaf you'll need:
20g of Yeast (Hefe)
50g of Liquid Malt Extract (flüssiger Malzextrakt)
300ml of Water (Wasser)
350g of Ray Flour (Roggenmehl) type 1150
150g of Wheat Flour (Weizenmehl) type 550
15g of Salt (Salz)
150g of liquid Sour Dough Starter (flüssiger Sauerteig)
Flour for the kneading
1. Mix the yeast and the malt extract with lukewarm water. Add the flour, the sour dough and the salt and mix it for 7 minutes (3 slow, then fast).
2. Place the dough on a flouered surface and let it rest for 30-40min under a linen towel.
3. Fold the dough once from each of the four sides into the middle, and flatten it. Cover it with flour and carve a square (without carving the corners) in it with a sharp knife. Then carve a cross in the middle, or any other form you fancy. Place the dough on a tray covered with baking paper and let it rest covered for another 30min.
4. In the meantime, set the oven on 240degrees and place a tray with water inside. Take the tray out as soon as the temperature is reached. Place the bread in the middle of the oven and bake for 10 minutes, then decrease the temperature to 220degrees and bake for another 35 minutes.
Comments:
Malt Extract: the closest thing to the German Malzektrakt I could find in Coop was the Swedish Brödsirap. Sweden offers sirap in a number of variaties as seen under the link above: Light, Dark, White, Light Bread and Dark Bread. I used the Dark Bread Baking Syrup, which is really sugar-based syrup with 20% malt extract, whereas Herr Armbrust suggested to use pure malt extract. We will see whether the result will be enjoyable. The idea of the malt is to give the bread a depth, moistiness and maltiness (!), whereas syrup is a rather sweat thing :)
Salt: I used 2/3 of the salt again as it was just enough to use these proportions with the last bread. Is there different degree of saltiness in salt?
