All beginnings are difficult…
really? Sing with me: The Beginner takes it all!
These are the right lyrics for #brotokoll Basics: our breadbaking class for beginners. Flour, water, salt, sourdough and/or selfmade wild and natural yeastwater. That’s all what breadbaking newbies need for their first dive into #brotokoll and their first steps in breaduniverse.
Commercial yeast: Quite often recommended for beginners, who are afraid of starting right away with sourdough. Well, in our case commercial yeast should be afraid of drying out in loneliness. It is a big matter of baking philosophy. Because even absolute beginners don’t need a pinch of it, if they want to celebrate great oven-results right at the beginning of their homebaking career. But what’s the secret formula? Hokus Pokus? No – just a little bit of sourdough magic or the power of wild yeastwater.
So here comes what’s really important: steady and healthy wild yeast bacteria. And not to forget: the right and well observed maintenance in resting periods and the correct preparation before building the levain for every single breadbaking session.
Especially in the case of wheat sourdough, above mentioned points are absolutely crucial for a successful result. In the next weeks we will do a deep dive into this topic here on #brotokoll.
What else: A few dough handling skills and the “eye” for judging the right moment when the dough is literally sceaming: I want to enter the oven right now! That’s what you need for a great tasting and fantastic looking sourdough-bread. Here we go with a great example: Moulin Ruch!
This recipe had its premiere in our #brotokoll Basics Workshop last September in Vienna. During our breadbaking class we set up the dough and did the final shaping.
A big adventure started the day after our workshop – because all participants baked their bread at home! And even the ones who had never baked bread before (so…New Kids On the Dough) ended up with fantastic breadstars. Impossible? Check this out!
T65 & Swiss Dark Flour – what a team
Moulin Ruch? The best French premium wheat, T65 Label Rouge*, from Moulin Bourgeois (read more about this mill and my visit in summer 2018 in the recipe Tourte de Meule ) teams up with charming Swiss dark (bran) flour* (in German: RUCH-Mehl)
For this traditional Swiss flour, some bran particles (normally sifted during the milling process of white flour) are re-added to the flour. The flour becomes more aromatic, while it absorbs more water as plain white flour.
It’s a super tasty allrounder. Topped with some marmelade, cheese, or even a steak – you name it.
Breadesque instead of Burlesque… Moulin Ruch.
Ready, set, bake!
Do you want to join me in one of the upcoming workshops? Check out my #brotokoll workshops overview.
I am looking forward to rocking the ovens with you!
By the way – I baked my Moulin Ruch loaves (those in the pictures above) in my Challenger Bread Pan* .
You haven’t heard about it? Don’t miss the interview with the pan’s inventor Jim Challenger!
As for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you on those linked websites doesn’t change in any way!