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Apple nut crust



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Ingredients

Overview of total ingredients

  • about 420g water
  • 350 g Wheat Flour Type 812 / French Wheat flour T 65 
  • 100 g Rye flour type 1370 / Alpine rye 
  • 60 g Wheat Flour Type 550 (for Lievito Madre)
  • 60 g Lievito Madre (Anstellgut)
  • 40 g Spelled malt flakes / oat flakes
  • 120 g Apple
  • 60 g hazelnuts / walnuts
  • 12 g salt
  • 10 g inactive baking malt 
  • 10 g Butter or nut oil
  • 1 g Fresh yeast (optional)
  • dough weight approx 1240g 

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For the scallop

  • 120 g Apple (preferably a sour variety)
  • 60 g toasted hazelnuts / walnuts
  • 40 g Spelled malt flakes / oat flakes (preferably roasted)
  • 80 g hot water

Roughly grate the apple (with or without the peel) and roughly chop the nuts. The Pour the hot water over the apple, nuts and flakes. For at least 2-Cover and leave to soak for 4 hours. 

 

For the Lievito Madre

  • 60 g Lievito Madre (Anstellgut)
  • 30 g Water (40 ° C)
  • 60 g Wheat flour type 550 (or the usual flour for freshening up)

Dissolve Lievito Madre in the water and whip until foamy. Then knead thoroughly with the flour. For about 2-4 hours at 26-Let it mature at 30 ° C. Objective: to double or triple it

 

For the autolytic dough

  • 350 g  Wheat flour type 812 / French Wheat flour T 65 (or wheat flour type 550, then less liquid)
  • 300 g water

Mix the flour and water briefly but thoroughly, for 40-Leave to rest for 60 minutes. 

 

For the main dough

  • Autolysis dough
  • mature Lievito Madre
  • 100 g Rye flour type 1370 / Alpine rye
  • 10 g inactive baking malt or barley malt extract / beet syrup 
  • 1 g Fresh yeast (optional)
  • 12 g salt
  • 10 g Butter or nut oil 
  • 20 g Water, if required (basinage)

Instructions

  • Add the Lievito Madre, rye flour, baking malt and, if necessary, yeast to the autolytic dough. At slow speed for about 8−Knead for 10 minutes.
  • Knead for 3-5 minutes at high speed. Knead in the salt and butter towards the end.
  • Knead in the stock as briefly as possible at slow speed or by hand.
  • Only then, if necessary, knead in the remaining water (basinage). (The brewing piece gives off a lot of moisture.)
  • (Dough temperature should not exceed 24-26°C.)

Stand proof (1st dough rest) 

  • For about 3−4 hours at room temperature (20−22 °C) to Stock cooking place. In doing so, twice gently stretch and fold (coil fold), after 60 and 120 minutes.
  • Alternatively the stock fermentation can also take place for 90-120 minutes at 25-27 °C.
  • The dough should have doubled in size at most during the fermentation process, a little less is enough. The ripening time depends very much on the madre.

Forms & piece cooked (2nd dough rest) 

  • Form a round or oblong loaf of bread and place, seam side up, in a floured proofing basket. (The proofing basket should be slightly larger.)
  • Leave to rise at room temperature for 30−40 minutes (not necessary if the stick is warm).
  • Then for 10-12 hours at 6-8 °C in the refrigerator Piece cooked put. (At 5 °C it would be about 14−16 hours.)

to bake

Preheat the oven to 250 °C top/bottom heat (230 °C hot air) in good time − together with a large cast iron pot, baking steel, sheet metal or brick.

Baking in the pot:

  • Pour the dough piece (without acclimatizing) into the hot pot, make a cut and close the lid. Bake for a total of 50 minutes.
  • After 20 minutes of baking time, lower the temperature to 200 ° C and remove the lid.

Bake released:

  • Drop the dough piece (without acclimatizing) out of the proofing basket, cut and score. Bake for a total of 50 minutes.
  • Immediately strong at the beginning swath (Steam).
  • After 10 minutes, open the oven door to drain the moisture and lower the temperature to 200 ° C.

Notes

Knead in the Thermomix

Cool the water down in the fridge beforehand.

  • Autolysis dough: 1 min. | Mix the dough level, then place in the refrigerator for 40-60 minutes.
  • Main dough: Autolyzed dough, rye flour, Lievito Madre and yeast and baking malt for 4-5 min. | Knead the dough kneading stage.
  • Add salt and butter for 30-60 seconds | Knead in the dough stage.
  • It is best to knead in the scalded piece by hand.
  • Only then, if necessary, knead in the remaining water. (The brewing piece gives off a lot of moisture.)

Keywords: Alpine rye, instructions for sourdough, apple, bake, bread, neck nuts, hazelnuts, LievitoMadre, nuts, rye flour type 1370, T65, cook overnight, walnuts, little yeast

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