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The Sekowa Spezial Backferment instructions in English may be found here. Here are a couple of recipes using the Sekowa Spezial Backferment to get you started. You can, if you want to, use the Sekowa Backferment in place of dried active yeast. These recipes both create a starter, one that will keep for 2 months, the other is for this batch of bread and is a much simpler recipe. Recipe 1: This recipe makes a starter using the Sekowa Backferment, all used in this recipe. Sponge:- 3g Sekowa Backferment (about 1 tsp)
- 300g strong flour of your choice
- 300g warm water
Dough:- 700g strong flour of your choice
- 18g salt
- 350g water (slightly more or less according to your flour)
Method:For the starter, dissolve the Backferment in the water and then add the flour. Cover well and keep at room temperature for about 12 hours after which the starter should be bubbling well. For the dough, add the Dough ingredients to the active starter you have made. Mix then kneed, allowing to stand until doubled. Kneed slightly and place in a banneton until proved. Bake as usual at 220 degrees C. Recipe 2: This is derived from a translation of a recipe from a Danish book, Et Ordenligt Brød by Camilla Plum. It looks complicated but is very popular and worth the extra effort! The first part will make up a batch of starter that you can keep in your fridge until used up or for up to two months. (It isn't a sourdough starter so doesn't need feeding). Backferment Starter: - Part 1:
- 120g warm water (unchlorinated is best)
- 50g strong flour of your choice
- 20g Sekowa Spezial Backferment
- Part 2:
- 200g warm water (unchlorinated is best)
- 130g strong flour of your choice
Dough: - Part 1:
- 2 tbsp of the Sekowa starter (above)
- 250g warm water (unchlorinated is best)
- 175g strong flour of your choice
- 6g Sekowa Spezial Backferment
- Part 2:
- 400g warm water (unchlorinated is best)
- 750 g flour of your choice
- 1 tbsp top quality salt
Method: Make the starter. Mix the starter Part 1 ingredients to a paste and leave in a warm place for 24 hours. Next, add the starter Part 2 ingredients, mixing to a paste. Leave another 5-10 hours after which it should be bubbling. To make the bread dough, take 2 tbsp of the starter you have made and add to the Dough Part 1 ingredients, mixing and then keeping warm for about 12 hours. Add the remaining ingredients from Dough Part 2 and then need, prove using a banneton and bake in the normal way.
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