Mixed whole wheat flour spring onion bread

Baguette shape bread fresh from the oven close up

- English - 

October 16 is world bread day. A day like this should not go without mention. Zora and her foodblog is celebrating the world bread baking day in big style. Of course I want to be there with my contribution. so shortly before the holidays, I am making a special kind of bread to show that bread is now being really baked all over the world.
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After posting this bread, I just learned from Zorra that we should all post our breads for the bread baking day on the 16. October only. So I guess I was too fast and too enthusiastic and did not read the conditions of this event precisely enough. But I see it from the positive side, now I am having the great opportunity of making another bread, which I will be posting then on the bread baking day itself.
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I will now dedicate this bread as my second contribution to Panissimo with Sandra and Barbara for their September event instead, even if this bread does not contain any ancient flour.
A local ingredient, which we can find in most Chinese dishes, is the spring onions (and that not only in spring). The freshness of the spring onion always makes me think of the kind of fresh cheese with herbs that I love to spread on a slice of fresh bread and enjoy with some tomato as a topping, it’s a perfect light spring / summer kind of a spread. So in order to incorporate the spring onion into my bread I wanted to make a lighter kind of bread. So rye flour is out of the question this time. So I am creating a recipe for a sourdough based loaf of artisan bread, which has a higher percentage of wheat flour in it. So as homage to the spring onion I am presenting my light and fluffy home-made spring onion wheat bread.

Fresh cut slices showing the crumb

Sourdough

• Rye Flour 62 g
• Water 62 g
• Rye Flour starter 6.2 g

Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.

Yeast sponge

• Whole wheat flour 75 g
• Water 75 g
• Yeast 3.0 g

Mix ingredients until smooth. Then let dough rest for about 12 - 14 hours, 22–25°C.

Swollen piece

• Roasted pumpkin seeds 45 g
• Linseeds 20 g
• Water 65 g
• Salt 13.3 g

Immerse everything in the lukewarm water, cover it up and let them swell for 12 to 14 hours at room temperature.

Main dough

• Rye Sourdough flour 130 g
• Sponge 153 g
• Swollen piece 216 g
• Rye Flour 186 g
• Whole wheat flour 342 g
• Water 250 g
• Dried yeast 2.4 g
• Spring onion 13.3 g
• 1 Tbsp honey

Put all ingredients in the mixing bowl

Spring onion in the bread dough

and mix them well together and knead them for about 5 – 7 minutes until the gluten in the dough is set free, the dough is a bit soft and gluey. Let the dough rest for 30 – 45 minutes. During this, stretch and fold the dough once or twice.

We now form two breads out of the dough mass. If you are not sure how to form / shape bread, please follow my link on "bread baking basics + know how". This is another one of my free formed bread and so, it has to rest in a form in order to not run flat on you. So normally you would put in a bread fermentation basket it you have one. This is a basket that bakers will let their breads ferment in for a while to get in form while fermenting. As I don't have a special basket for this, I am just taking a normal high bowl (I am still using the same on that I used when I made this bread) with a round bottom that gives my bread more or less the form that I desire for the bread. I flour the bowl well before I add the dough, this way later it won't stick to it. Now I add the formed dough bottom side up into the bowl. Let the bread ferment another 45 - 60 minutes (actually there is a finger test to check if the bread is ready for the oven or not. I will post this method another time because it’s really helpful at this stage).

Once the breads have been fermented, I drop them upside down from their bread baskets on my permanent Teflon baking foil on which I already sprinkled a bed of flour. Also sprinkle a layer of flour on top of the bread before putting in the oven. The oven should be pre heated on 250°C. Now pour a cup of hot water in the oven (if you do not have this inbuilt steaming program in your oven at home), pop the bread in the oven and also place a cup of water on the floor of the oven to give some additional steam later on. Quickly close the door so the hot steam will be caught within the oven. Having all that steam in the oven is, like mentioned many times before, extremely important for a scrumptious crust and a great consistency of the bread.

Bake the breads for 10 - 15 minutes like this until it reached the right brown color that you are looking for in a bread crust, then open up the door, let the steam out, lower the heat on 200°C and continue to bake the bread for another 45 - 50 minutes. Now switch off the heat, keep the door open and let the bread cool down slowly. I always spray a bit of water on top of the fresh loaf when it's still hot. It gives a nice and shiny surface the fresh baked crust.
So, after baking this nice bread, it's time for me to head off to my holidays. Enjoy all and happy baking to you as well.

Like always, I will try to post this self-made bread to the yeast spotting webpage like every time I am baking one as I thing this awesome blog event always deserves my support

- German - 

Round loaf fresh from the oven

Eine lokale Zutat zu vielen Chinesischen Gerichten ist die Frühlingszwiebel (und das nicht nur im Frühling). Die frische der Frühlingszwiebel erinnert mich immer an meinen Lieblingsfrischkäse mit Kräutern und Frühlingszwiebeln (M*****, keiner macht mich mehr an) den ich zu Hause immer so gerne mit einer Tomatenscheibe auf einer Scheibe Brot gegessen habe. Es ist ein perfektes Frühlings- / Sommerbrot das ich sehr vermisse. Aus dem Grund habe ich mir überlegt die Frühlingszwiebel in das Brot einzuarbeiten, als Hommage an die Frühlingszwiebel sozusagen (Gleichzeitig habe ich die Frühlingszwiebel als Brotgewürz in meinen Brotrechner mit aufgenommen. Da es im Sommer unbedingt ein leichtes Brot sein sollte, werde ich das Brot auf der Basis von Weizenmehl kreieren was leichter ist als Roggenmehl.

Baguette shape bread fresh from the oven

Sauerteig

• Roggenmehl 62 g
• Wasser 62 g
• Roggensauerteig Starter 6.2 g

Alles gut vermischen damit es keine Klumpen mehr hat und in einer Schüssel bei 24-28°C für 14 – 20 Stunden reifen lassen. Nachdem der Sauerteig fertig ist, nicht vergessen etwas davon abzunehmen und für nächstes Mal in den Kühlschrank stellen.

Hefe Vorteig

• Vollkorn Weizen Mehl 75 g
• Wasser 75 g
• Trockenhefe 3 g

Alles gut und klumpenfrei miteinander vermischen. Den Teig für 12 – 14 Stunden bei Zimmertemperatur gehen lassen.

Quellstück

• Geröstete Kürbissamen 45 g
• Getrocknete Mohnsamen 20 g
• Wasser 65 g
• Salz 13.3 g

Alles vermischen und 12 bis 14 Stunden bei Zimmertemperatur ziehen lassen.

Hauptteig

• Sauerteig 130 g
• Hefe Vorteig 153 g
• Quellstück 216 g
• Roggenmehl 186 g
• Vollkorn Weizenmehl 342 g
• Wasser 250 g
• Getrocknete Hefe 2.4 g
• Frühlingszwiebeln 13.3 g
• 1 EL Honig

Phase 1: Alle Zutaten vermischen und den Teig für ca. 5 - 7 Minuten kneten. Anschließend für 30 Minuten ziehen lassen
Phase 2: Brot formen (ich habe 2 Brote daraus gemacht) und in einer eingemehlte Form legen (ich lege die Brote in eine gut eingemehlte Plastikschüssel). Das ganze 50 - 60 Minuten ziehen lassen. Mit der Fingerprobe nachprüfen ob das Brot bereit für den Ofen ist.
Phase 3: Den Ofen auf 250 Grad Celsius aufheizen – eine Tasse Wasser auf den Boden des Bodens ausschütten zum Einschwaden – das Brot einschießen, nach 10 – 15 Minuten (wenn die gewünschte Bräune erreicht ist) die Schwaden ablassen und Temperatur auf 200 Grad Celsius runterschalten.
Phase 4: Nach 40 – 45 Minuten sollte das Brot fertig sein. Klopfkontrolle nicht vergessen ob Brot durchgebacken ist.
Dann den Ofen ausschalten, Ofentüren offenlassen und wenn das Brot noch weiter gebräunt werden soll, das Brot für weiter 5 Minuten ausbacken lassen. Fertig

So, ich hoffe mein Brot ist eine Bereicherung des Brotbacktages und ich freue mich schon auf die vielen weiteren Brote die es dort geben wird. Bis dahin bin ich jetzt aber erst mal weg, im Urlaub. Ich wünsche leckeres Backen und bis nach dem Urlaub noch weiterhin einen guten Hunger an Alle.