Description
Rheinbrot is made with an overnight sponge of Reisling, sourdough, flour and water. This version includes spelt and emmer in the final dough.
Ingredients
Units
Scale
Sponge:
- 72 grams sweet Riesling (or other white wine of your choice)
- 72 grams boiled water, at room temperature
- 143 grams white bread flour
- 72 grams sourdough at 100% hydration
Dough:
- 207 grams white bread flour
- 95 grams whole grain spelt flour
- 55 grams whole grain emmer flour
- 190 – 225 grams water, divided
- 8 grams salt
Instructions
- Mix wine with water and add the sourdough, whisk thoroughly. Add flour and mix again.
- The dough ferments at 2 stages:
- hours at a temperature 70-75°F, it should grow at least twice its size, will be lumpy looking at this stage and have larger and smaller bubbles.
- Pour the sponge in a bowl and whisk thoroughly to remove all the gas out of it and fill it with oxygen. Cover and let sit for 10-12 hours (overnight) at room temperature. Dough will rise again in half and very often shows smaller bubbles.
- Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flour, mix well and give the autolysis a chance to do it’s magic for 40-50 minutes. I added more water due to the whole grains, but depending on the type of flour used, you may not need additional water.
- Add the salt and quickly knead the dough, if it is too sticky add a little four, but be careful not to add too much. You may also need to add a little bit of water to dissolve the salt.
- Let ferment for 2-2.5 hours. Fold twice after 1 hour and 1 1/2 hour.
- Form a loaf and let proof in a basket for 1 1/2 hours (until doubled in size) covered with a towel in a draft free place.
- Preheat oven to 450°F with a baking stone on the middle rack.
- Gently flip the loaf over to a piece of parchment paper. Score the loaf in the pattern of your choice, add a stencil design if you like, and transfer it to your preheated baking stone.
- Spritz the loaf with water and bake at 450°F for 10 minutes. Spritz with water 2 more times at 30-second intervals, then lower the temperature to 400°F. and continue baking for an additional 20 minutes.
- Let the loaf cool down for at least half an hour before slicing and eating.
Notes
The formula for this winey loaf was translated from this forum (http://homo-pistorius.livejournal.com/1029.html) where the chemics of wine and bread baking are discussed.
I recommend using a lined proofing basket.
- Category: Sourdough Loaf
- Method: sponge
- Cuisine: French