Brot Grundrezept.en.yml

---
name: Country Bread (Base)
serves: 4
servings_unit: loaves
tags: bread, vegan
descr: Base recipe for country bread and ideas for variations
note: >-
  <p>Possible variations:</p>

  <ul>
    <li>Pumpkin seeds, fennel and tumeric</li>
    <li>Olives, dried tomatoes, chili flakes and italian herbs</li>
    <li>Walnuts, dried figs, allspice and replace part of the water with beer</li>
    <li>Bacon, onions und walnuts</li>
  </ul>

  <p>Optionally, for the last two: Replace 200g of flour in the pre-dough with whole flour. Increase water by 50ml.</p>

  <p>Technique to shape the loaves: <a href="https://www.youtube.com/watch?v=hWXA8xFYu9A">https://www.youtube.com/watch?v=hWXA8xFYu9A</a></p>

prep:
  - ingredients:
      - ingredient: Flour
        amount: 500
        unit: g
      - ingredient: Water
        amount: 500
        unit: ml
      - ingredient: Yeast (fresh)
        amount: 5
        unit: g
    yields: Pre-dough
    instructions: Mix everything together and let rise overnight. Should have a spongy texture the next morning.

cooking:
  - ingredients:
      - ingredient: Flour
        amount: 500
        unit: g
      - ingredient: Water
        amount: 150
        unit: ml
      - ingredient: Salt
        amount: 25
        unit: g
      - ingredient: optional ingredients
    internal_ingredients:
      - Pre-dough
    yields: Dough
    instructions: >-
      Mix everything together until you have a stiff dough. Over the next couple of hours (until the dough has
      doubled or tripled) fold the dough in regular
      (30 to 45 minute) intervals. I.e. From one side of the bowl, put your hand under the dough. Pull up until the dough
      almost starts tearing, then fold over to the other side. Rotate bowl 90° and repeat all this until you have made a full
      rotation around the bowl.

  - internal_ingredients:
      - Dough
    instructions: >-
      Divide dough into 4 equally large parts. Fold each on the (unfloured!) worktop into a square or rough sphere, flip
      and with small pulling motions shape into a boule. Bake in a dutch oven at 220°C (convection): First 30 minutes with the lid on,
      then another 15 minutes without the lid.