Jul 29, 2013

Rheinbrot with Sourdough - Rheinbrot (pane renano) con Licoli

     English / Italiano


Bread Baking Babe Astrid of Austria (Paulchen's Foodblog?!) has chosen for the July rendezvous a delicious bread recipe which contains Riesling wine. Riesling is a white grape variety which originated in the Rhine region of Germany - that's where our bread has it's name from.
To make this bread it will take you quite a lot of time, but believe me, it's totally worth it. We enjoyed it with some Swiss Gruyère cheese... yummy!


Per l'appuntamento di luglio, l'austriaca Bread Baking Babe Astrid (Paulchen's Foodblog?!) ha scelto un pane delizioso fatto con del vino Riesling. Il Riesling è una varietà di uva bianca che cresce nella regione del Reno - da lì il suo nome "Rheinbrot".
Ci vuole parecchio tempo per fare il Rheinbrot, ma credetemi, ne vale la pena.
Noi ce lo siamo gustato con del formaggio svizzero "Gruyère"... che bontà!




Sponge:
50 g semisweet Riesling
50 g boiled water, at room temperature
100 g flour
50 g of wheat sourdough at 100% hydration

Directions:
Mix the wine with the water, then add the sourdough and whisk thoroughly.
Add the flour and mix again.

The sponge ferments at 2 stages:
1st stage: 4 hours at 30-32°C: it should grow at least twice its size: it will be lumpy looking at this stage and it will have larger and smaller bubbles. If you stick your nose into the container, the scent will be somewhat unpleasant. It may even seem that the dough has deteriorated. Don't panic, this only means the dough is doing the right things.
2nd stage: Pour the sponge in a bowl and whisk thoroughly to remove all the gas and to fill it with oxygen. Cover with plastic foil and let sit for 10-12 hours (overnight) at room temperature. The dough will rise again in half and very often it shows smaller bubbles.

Dough:
250 g flour
I have used 190 g all-purpose flour, 50 g whole wheat flour, 15 g ground flaxseeds
135 g water
6 g salt 

Directions:
Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flours, the ground flaxseeds, mix well and give the autolysis a chance to do its magic for 40-50 minutes.
Add the salt and quickly knead the dough. If it is too sticky add a little flour, but be careful not to add too much.
Let ferment for 2-2.5 hours: after 1 hour, fold the dough and fold again after another 90 minutes. The dough smells fresh now: no smell of the wine.
Form a loaf and let proof in a basket for 1 1/2 hours (doubles in size) covered with a towel in a draft free place.
Meanwhile preheat oven and the baking stone to 240°C. 
Transfer dough to your baking sheet and make an incision or two before sliding it on your baking stone.
Bake at 200°C for 10 minutes with steam and 20 minutes without steam.
Let cool down for at least half an hour before slicing the bread.

You should have a bread with a nice soft crust and an airy crumb. Enjoy with some nice glass of white wine to accompany the bread.


Il lievitino:
50 g vino semisecco Riesling
50 g di acqua bollita, a temperatura ambiente
100 g di farina
50 g di pasta madre di frumento, idratata al 100% (Licoli)

Procedimento:
Mescolare il vino con l'acqua, aggiungere la pasta madre e sbattere bene con la frusta.
Aggiungere la farina e mescolare bene.

L'impasto fermenta in 2 fasi:
Fase 1) 4 ore a 30-32°C: deve lievitare il doppio del volume; avrà un aspetto grumoso e sarà pieno di bolle d’aria grandi e piccole. Il suo profumo sarà  un po’ sgradevole.
Fase 2) Versare il lievitino in una ciotola e sbatterlo bene con una frusta per rimuovere tutto il gas e fargli prendere una boccata d’aria fresca. 
Coprire con della pellicola trasparente e lasciar riposare per 10-12 ore a temperatura ambiente. 
L’impasto lieviterà e si riempirà di bollicine.

L'impasto:
250 g di farina di frumento
io ho utilizzato: 190 g di farina, 50 g di farina integrale, 15 g di semi di lino macinati
135 g di acqua
6 g di sale

Procedimento:
Ora che il lievitino è pronto scioglierlo nell’acqua, aggiungere le farine, i semi di lino macinati e mescolare bene. Lasciar riposare per 40-50 minuti (autolisi).
Aggiungere il sale e impastare velocemente. Se l’impasto fosse troppo appiccicoso, aggiungere un po’ di farina (non troppa!).
Lasciare lievitare per 2 1/2 ore: dopo un'ora fare un giro di pieghe e dopo altri 90 minuti fare un'altro giro di pieghe. Il profumo dell’impasto sarà piacevole.
Formare una pagnottella, posarla nella forma a lievitare, coperta da un telo e attendere circa 1 ½ ore. Il pane raddoppierà di volume.
Nel frattempo preriscaldare il forno a 240°C munito di pietra refrattaria.
Versare la pagnotta su una teglia e fare delle incisioni prima trasferirla sulla pietra refrattaria (questa volta l'ho cotta nella teglia).
Cuocere a 200°C per 10 minuti con vapore e altri 20 senza vapore.
Lasciar raffreddare per almeno mezz'ora prima di affettare il pane.


Fancy becoming a Bread Baking Buddy? Here's how it works:
- You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.
- E-mail the Kitchen of the Month with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.
- The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.
No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.

Short glossary:
BBBabes: this group's creators.
Kitchen of the Month: the BBBabe who has chosen the recipe of the month. On his/her blog you'll find the recipe written in details.
BBBuddies: who's baking along, has sent the link and picture to the Kitchen of the Month and has received the BBB badge.

Volete anche voi entrare a far parte del mondo dei "Bread Baking Buddies”? Ecco come funziona:  
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
- Avete tempo fino al 29 di ogni mese per preparare il pane e scrivere un articolo a riguardo sul vostro blog, includendo un link alla Kitchen of the Month (cucina del mese – colui/colei che ha scelto la ricetta).
- Mandare una E-mail alla Kitchen of the Month con il vostro nome e il link al vostro articolo o lasciare un commento sul suo blog, dicendo che avete preparato il pane e il relativo link al vostro articolo.
- The Kitchen of the Month pubblicherà alla fine della settimana una raccolta di tutti i BBBuddies e invierà loro il magnifico Badge per il pane di quel mese.
- No blog, No problems! Inviate una e-mail alla Kitchen of the Month con una foto ed una breve descrizione del pane che avete preparato. Sarete così inclusi nella raccolta di BBBuddies.

Con tutte queste sigle, piccolo glossario:
BBBabes: i creatori / creatrici del gruppo
Kitchen of the Month: il / la BBBabe che ha scelto la ricetta del mese. Sul suo blog troverete la ricetta passo per passo.
BBBuddies: tutti coloro che hanno preparato il pane del mese, inviato foto e link alla Kitchen of the Month e ricevuto il distintivo (Badge).                        

I've submitted this recipe to: 

Made with Love Mondays, hosted by Javelin Warrior

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12 comments:

  1. Test - apparently commenting isn t possible. Did you have the same problem? Pls contact me via facebook. Thank you.

    ReplyDelete
  2. This looks like the perfect rustic loaf Carola! YUM!
    Renee - Kudos Kitchen

    ReplyDelete
    Replies
    1. Many thanks, Renee. It was a tasty bread, indeed :-)

      Delete
  3. It's working now!! Yay!

    Your bread looks great. It's really nice with the ground flax seeds, isn't it?

    ReplyDelete
    Replies
    1. So glad it finally worked, Elizabeth.
      Sorry for all the troubles you had to go through.
      I love ground flax seeds, oh yes, I do! :-)

      Delete
  4. Your Riesling brot looks beautiful! Do you add the ground flax for taste or health benefit? I should try that!
    (Commenting using Google Chrome browser seems to be working just fine!)

    ReplyDelete
    Replies
    1. BBBabe Tanna was very very contagious and thanks to her I've started adding flaxseeds everywhere (even in an ice cream, pulverized!).
      I add them because they are healthy (Omega 3, which I hope are not destroyed in the baking - and fiber - and ...)
      and because they are delicious. In my opinion they fit in almost every bread: I've become addicted to them :-)

      Delete
  5. Your bread looks scrumptious! I love the ground flaxseeds. I'll have to try that. I always seem to forget.

    ReplyDelete
    Replies
    1. Many Thanks Cathy, flaxseeds are just...fantastic (and healthy) :-)

      Delete
  6. How can you argue with a loaf sparkling with flax seed like that! Just pass me the butter and I'm ready to enjoy.

    ReplyDelete
    Replies
    1. I'll be honored to have breakfast with you, Tanna.

      Delete
  7. This comment has been removed by a blog administrator.

    ReplyDelete

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