What does 100 g of bread look like

Plan B bread (100% toasted bread)

In the last May baking course on the Kalchkendlalm, my participants and I had a ZDF camera team as our guests. The program Plan B should be about the question of what positive examples there are of reducing or avoiding the throw-away craze for baked goods. In order to show that much more old bread can be baked into good new bread than has been the current practice in bakeries, we have developed a recipe in which just as much old bread is used as flour, i.e. 100% based on flour .

For bakers today, there are strict limit values ​​for the use of stale bread, which are prescribed by the German food book. In rye bread, a maximum of 20% residual bread and in wheat bread a maximum of 6% residual bread, based on the amount of flour and calculated as fresh bread, may be added. If you then calculate out the water content, there is not too much leftover bread left to use.

We have now deliberately used bread rich in wheat in the course, which with the help of a rye sourdough prevents the dangers associated with the use of leftover bread. The thread-pulling bacteria can spread in bread, especially in warm months. This is not harmful to your health, but if breads are cooled down slowly and / or stored at approx. 30 ° C, the crumb gradually liquefies, becomes slimy and initially smells of pineapple and later of strongly fermented and vomit. Since the spores of the bacterium survive the baking process (originally it comes from the grain), it can be transferred to new bread via “infected” old bread. The leaven keeps the bacteria in check.

We put the remaining bread in the dough, on the one hand fermented in the pre-dough and on the other hand as a swelling piece.

The result is an extremely juicy, fluffy and crusty mixed wheat bread that is definitely to be recommended.

The broadcast on the topic of wasted bread can be seen on Saturday, November 30th, 5:35 p.m. on ZDF and then also in the ZDF media library.

sourdough

  • 80 g rye flour 1150
  • 80 g water (50 ° C)
  • 16 g items to be set
  • 1.6 g of salt

Pre-dough

  • 40 g wheat flour 550
  • 260 g leftover bread (toasted)
  • 0.4 g fresh yeast
  • 200 g water (cold)

Source piece

  • 140 g leftover bread (toasted)
  • 140 g water (cold)
  • 5 g salt

Main dough

  • sourdough
  • Pre-dough
  • Source piece
  • 272 g wheat flour 550
  • 3.5 g fresh yeast
  • 260 g water (50 ° C)

Mix the sourdough ingredients together and leave to mature, covered, at approx. 20 ° C for 12-16 hours.

Mix the pre-dough ingredients into a firm dough and let it mature for 12-16 hours at 20 ° C.

Mix the leftover bread and salt with water, cover and leave to soak for 12-16 hours.

For the main dough, mix the water with the swelling piece, add the other ingredients and knead everything for 5 minutes on the lowest level and 10 minutes on the second level to form a smooth, sticky, elastic dough (dough temperature approx. 28 ° C).

Let the dough rest for 1 hour at room temperature (approx. 20 ° C).

Roll the dough tightly round and let it mature in the proofing basket for 45 minutes at room temperature.

Bake at 250 ° C, falling to 220 ° C for 55 minutes with the end up and steam.

Preparation time on the baking day: about 3 hours

Total preparation time: approx. 15 hours

Loose, juicy and malty: delicious bread recycling

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