I-Landbrot, noma isinkwa sezwe, ivame ukubhekwa ngezinkwa ezinkulu okumele zihlale ngosuku lokubhaka kuze kube usuku lokubhaka, okungenani ngesonto. Ngokuvamile, izinkwa zingalimaza amakhilogremu ayishumi noma ayishumi nambili bese zibhalwa kuhhavini lomphakathi.
Nansi ukuhluka okuhlukile kwe-Bauernbrot noma i-Landbrot. Lokhu kungukukolweni okwakunomsila omuncu obuningi noma "wokwakha" (inkokhelo ifana nesiko elimnandi). Eqinisweni, ayikho imvubelo yezohwebo kulokhu isinkwa nhlobo. Naphezu kwalokhu, isinkwa somoya futhi sihlaziya futhi sigcwele ukunambitheka. Akusikho lokho okunzima ukwenza, noma.
Ukhula, amanzi, usawoti kanye nesikhungo esibucayi se-sourdough yizona izithako kuphela. Le iresiphi idinga ukolweni ophelele (62%) nofulawa omhlophe (38%) kodwa ungayilinga ngofulawa ogcwele ukolweni ogcwele uqobo kuphela, ukuwugcina ulula.
Isinkwa esithombeni sasibhakwa ne-King Arthur yonke ingqolowa emhlophe kanye nesinkwa. Zombili lezi zimfucumfucu zitholakala ezinhlobonhlobo zezitolo zokudla futhi zingalawulwa nge-intanethi. Zizwe ukhululekile ukwenza lesi sinkwa ngotshani ongathenga esitolo sakho, futhi.
Funda ukuthi ungaqala kanjani i-sourdough yakho (lokhu kungathatha amasonto ambalwa) noma uthenge inkanyezi encane lapha .
Okuzokwenza
- Ukuhlanza i-Sourdough:
- 1/2 inkomishi yesitshalo somuncu (esebenzayo)
- 1 okuncane kwefulawa (engeza kuze kube nzima)
- Ukuklama Kwe-Levain:
- 3 tbsp./1.3 oz. umxube we-sourdough
- 1/2 c./4 oz. amanzi
- 1 1/3 c./5.8 oz. ufulawa wonke ukolweni
- 2 1/2 tbsp./0.6 oz. ufulawa (omhlophe)
- Ukudla okugcina:
- 2 3/4 c./22.4 oz. amanzi
- 3 c. + 2 tbsp./14.4 oz. ufulawa wonke ukolweni
- 2.5 c. - 2 tbsp./11 oz. ufulawa (omhlophe)
- 1 tbsp./20 g. usawoti
Indlela Yokwenza
Qala ngokuhlanza u-sourdough.
- Ngokuvamile, ngigcina isilwane sami somuncu e-sourdough e-100% noma e-hydration ephakeme. Lokhu kusho ukuthi uma ngiyondla ngifaka ufulawa namanzi ukwenza i-batter pancake batter thick. Ukuze uqale lesi sinkwa, ngithatha indebe nengxenye yesikhumba sami somuncu bese ngengeza ufulawa kuze kube yilapho ibhetri inzima kakhulu.
- Engeza ufulawa emasikeni asebenzayo, okungukuthi, owodwa osanda kudliwa futhi akazange aphume nje esiqandisini. Yenza inhlama eqinile.
- Ikhava (Ngithanda ukumboza nge-plastiki ukugoqa) bese ushiya e-counter for amahora angu-4 kuya kwangu-6.
Yakha i-Levain
- Sebenzisa izipuni ezintathu zesitshalo esiphundukile, esinesisindo (noma ulinganise u-1.3 oz) futhi wengeze amanzi angu-1/2 indebe kanye nendebe eyodwa ye-1/2 (inani) embizeni bese ugxilisa kuze kube yilapho ubushelelezi. Vala le nhlama bese uyigcina ku-counter for amahora angu-12.
- Ngosuku olulandelayo, engeza 2 3/4 c. (22.4 oz.) Amanzi, 3 c. + 2 T. (14.4 oz.) Ufulawa wonke ukolweni no 2.5 c. - 2 T. (11 oz.) Ufulawa omhlophe kuya esitsheni esikhulu sokuxuba bese ugxuma kuze kube yilapho yonke ufulawa inomanzi. Vala bese uvumela lokhu inhlama "ukuzitholela" imizuzu engu-20 kuya kwehora elilodwa.
- Ufafaza usawoti phezu kwenhlama bese wengeza "ukuphuma" ezincekeni eziningana. Hlanganisa ama-2 - 3 amaminithi ku-mixer noma imizuzu emi-5 ngesandla. Inhlama ikhululekile kakhulu. Ikhava.
Ukuvuthwa Okukhulu
- Ukuvutshelwa kwenqwaba cishe amahora amabili kuya kwangu-2 ekamelweni lokushisa. Phakathi nalesi sikhathi, uzobe ugoqa inhlama izikhathi ezimbili.
- Ukuze uphonse, phakamisa inhlama ebhodini eligcwele kahle. Gcwalisa okwesithathu (njenge-letter) ngokuzenzekelayo, bese ulula inhlama bese ugoqa phakathi kwezintathu ngokuzenzekelayo ( ukugoqa isinyathelo ngesinyathelo lapha ).
- Inhlama yesinkwa manje isisindo esingamakhilogremu angu-3/2. Ungenza amaqebelengwane amancane kuwo, kodwa ngenza isinkwa esisodwa esikhulu sezithombe.
Ukuhlanganisa nokufakazela kokugcina
- Yenza inhlama ibe yinto evulekile, eyindilinga. Indawo, uhlangothi lwe-seam, ungene esikhwameni sokufakazela kahle noma ngesitsha se-oiled ne-floured. Isitsha sami sasinamafutha kodwa hhayi oyile, futhi inhlama inamathele futhi ihlwitha kancane kunalokho engangikufunayo.
- Vala isinkwa ngokukhululekile, ngaphandle kwendwangu ethinta inhlama. Ibhokisi lekhadibhodi lizosebenza kahle.
- Vumela inhlama iphakame emahoreni amabili kuya kwangu-2/2 ekamelweni lokushisa.
- Cishe ihora ngaphambi kokubhaka, upheshisa ihhavini yakho ku-440 ° F ngetshe lokubhaka uma unayo futhi ulungise ihhavini le-steam. Lesi sinkwa singabhaka futhi ngaphandle kwe-steam, uma kunesidingo.
Ukubhaka
- Phala iphepha lesikhumba, elibekwa ngemuva kwephepha lokukhukhi noma ebhokisini lesibhakabhaka, nefulawa noma i-cornmeal noma i-semolina. Sula inhlama ebhokisini lokufakaza ebhokisini. Inhlama isamanzi kakhulu futhi inamathele ngakho-ke zama konke okusemandleni akho ukuthi ungayifaki.
- Ngokushesha ususe ishidi lokubhaka kuhhavini noma, bese usebenzisa iphepha lesikhumba, thuthela inhlama phezu kwetshe lokubhaka. Sebenzisa isobho sokubhaka, njengoba kuchazwe lapha.
- Bhaka imizuzu eyishumi nanhlanu, bese usinciphisa izinga lokushisa libe ngu-420 ° F bese ubhaka kuze kube yilapho usuqedile, cishe emaminithi angu-60 kuya kwangu-75 ngaphezulu. Hlola isinkwa nge-thermometer yokufunda okusheshayo futhi uqiniseke ukuthi kunezinga lokushisa kwangaphakathi okungenani ngo-195 ° F.
- Vumela isinkwa siphume amahora amaningana emgqeni. Uma isinkwa sihlala isikhathi eside, ukunambitheka kwayo kuyakuba nzima nakakhulu. Ungafisa lesi sinkwa.
Amaqebelengwane angaphezu kwesinkwa se-rustic:
- I-Bauernbrot - ithatha amahora ambalwa ukusuka ekuqaleni kuya ekugcineni.
- I-Sourdough elula - inhlama eyodwa kuphela.
- Graubrot - lonke ukolweni kanye rye flours.
Iresiphi ishintshiwe kusukela "Isinkwa - Incwadi ka-Baker yamasu nezokupheka" uJeffrey Hamelman