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Laatst gewijzigd: < strong > 26/07/2012< / strong >
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< li data-nav-id = "/leren/" title = "" class = "dd-item
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< a href = "/leren/" >
< i class = 'fa fa-book' > < / i > Leren Bakken met Desem
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< li data-nav-id = "/12016-verrijkt-deeg-in-broodbak-machine/" title = "1/2016 – Verrijkt deeg in broodbak machine" class = "dd-item " >
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1/2016 – Verrijkt deeg in broodbak machine
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< li data-nav-id = "/12016-alternatief-recept/" title = "1/2016 – Alternatief recept" class = "dd-item " >
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1/2016 – Alternatief recept
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< li data-nav-id = "/12016-verrijkt-deeg/" title = "1/2016 – verrijkt deeg" class = "dd-item " >
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1/2016 – verrijkt deeg
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< li data-nav-id = "/102015-hybride-degen/" title = "10/2015 – hybride degen" class = "dd-item " >
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10/2015 – hybride degen
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< li data-nav-id = "/102015-gist-en-desem-in-bakmachine/" title = "10/2015 – gist en desem in bakmachine" class = "dd-item " >
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10/2015 – gist en desem in bakmachine
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< li data-nav-id = "/102015-alternatief-recept/" title = "10/2015 – alternatief recept" class = "dd-item " >
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10/2015 – alternatief recept
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< li data-nav-id = "/82015-rogge-in-bakmachine/" title = "8/2015 – rogge in bakmachine" class = "dd-item " >
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8/2015 – rogge in bakmachine
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< li data-nav-id = "/82015-alternatief-recept/" title = "8/2015 – alternatief recept" class = "dd-item " >
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8/2015 – alternatief recept
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< li data-nav-id = "/82015-volkoren-rogge/" title = "8/2015 – volkoren rogge" class = "dd-item " >
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8/2015 – volkoren rogge
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< li data-nav-id = "/62015-boekweit-en-broodbakmachine/" title = "6/2015 – boekweit en broodbakmachine" class = "dd-item " >
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6/2015 – boekweit en broodbakmachine
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< li data-nav-id = "/62015-pannenkoeken-feest/" title = "6/2015 – pannenkoeken feest" class = "dd-item " >
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6/2015 – pannenkoeken feest
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< li data-nav-id = "/62015-alternatief-recept/" title = "6/2015 – alternatief recept" class = "dd-item " >
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6/2015 – alternatief recept
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< li data-nav-id = "/42015-alternatief-recept/" title = "4/2015 – alternatief recept" class = "dd-item " >
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4/2015 – alternatief recept
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< li data-nav-id = "/42015-uitgesteld-bakken-met-het-broodbakmachine/" title = "4/2015 – uitgesteld bakken met het broodbakmachine" class = "dd-item " >
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4/2015 – uitgesteld bakken met het broodbakmachine
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< li data-nav-id = "/42015-uitgesteld-bakken/" title = "4/2015 – uitgesteld bakken" class = "dd-item " >
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4/2015 – uitgesteld bakken
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< li data-nav-id = "/12015-alternatief-rogge-recept/" title = "1/2015 – alternatief rogge recept" class = "dd-item " >
< a href = "/12015-alternatief-rogge-recept/" >
1/2015 – alternatief rogge recept
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< li data-nav-id = "/12015-rogge-zaden-met-broodbakmachine/" title = "1/2015 – rogge zaden met broodbakmachine" class = "dd-item " >
< a href = "/12015-rogge-zaden-met-broodbakmachine/" >
1/2015 – rogge zaden met broodbakmachine
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< li data-nav-id = "/hoe-gebruik-en-lees-ik-een-recept/" title = "Hoe gebruik en lees ik een recept?" class = "dd-item " >
< a href = "/hoe-gebruik-en-lees-ik-een-recept/" >
Hoe gebruik en lees ik een recept?
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< li data-nav-id = "/12015-rogge-zaden-brood/" title = "1/2015 – Rogge zaden brood" class = "dd-item " >
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1/2015 – Rogge zaden brood
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< li data-nav-id = "/hoe-onderhoud-ik-mijn-desem/" title = "Hoe onderhoud ik mijn desem" class = "dd-item " >
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Hoe onderhoud ik mijn desem
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< i class = 'fa fa-quote-left' > < / i > Recepten Blog
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< ul >
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< li data-nav-id = "/soms-zit-het-ook-al-eens-tegen/" title = "Soms zit het ook al eens tegen" class = "dd-item " >
< a href = "/soms-zit-het-ook-al-eens-tegen/" >
Soms zit het ook al eens tegen
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< li data-nav-id = "/is-het-ene-brood-wel-gezonder-dan-het-andere/" title = "Is het ene brood wel gezonder dan het andere?" class = "dd-item " >
< a href = "/is-het-ene-brood-wel-gezonder-dan-het-andere/" >
Is het ene brood wel gezonder dan het andere?
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< li data-nav-id = "/top-restaurants-op-zoek-naar-smaak-in-brood/" title = "Top restaurants op zoek naar smaak in brood" class = "dd-item " >
< a href = "/top-restaurants-op-zoek-naar-smaak-in-brood/" >
Top restaurants op zoek naar smaak in brood
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< li data-nav-id = "/maak-zelf-een-rijskast-of-incubatie-ruimte/" title = "Maak zelf een rijskast of incubatie ruimte" class = "dd-item " >
< a href = "/maak-zelf-een-rijskast-of-incubatie-ruimte/" >
Maak zelf een rijskast of incubatie ruimte
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< li data-nav-id = "/brood-bak-boeken-welk-exemplaar-kopen-1/" title = "Brood bak boeken: welk exemplaar kopen? (1)" class = "dd-item " >
< a href = "/brood-bak-boeken-welk-exemplaar-kopen-1/" >
Brood bak boeken: welk exemplaar kopen? (1)
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< li data-nav-id = "/zuurdesem-en-broodbakmachines-doenbaar/" title = "Zuurdesem en broodbakmachines: doenbaar?" class = "dd-item " >
< a href = "/zuurdesem-en-broodbakmachines-doenbaar/" >
Zuurdesem en broodbakmachines: doenbaar?
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< / a >
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< li data-nav-id = "/hoe-gebruik-en-lees-ik-een-recept/" title = "Hoe gebruik en lees ik een recept?" class = "dd-item " >
< a href = "/hoe-gebruik-en-lees-ik-een-recept/" >
Hoe gebruik en lees ik een recept?
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< li data-nav-id = "/een-gedroogde-desem-experiment/" title = "Een gedroogde desem experiment" class = "dd-item " >
< a href = "/een-gedroogde-desem-experiment/" >
Een gedroogde desem experiment
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< li data-nav-id = "/brood-eten-op-vakantie-in-frankrijk/" title = "Brood eten op vakantie in Frankrijk" class = "dd-item " >
< a href = "/brood-eten-op-vakantie-in-frankrijk/" >
Brood eten op vakantie in Frankrijk
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< li data-nav-id = "/baking-in-an-open-air-museum/" title = "Bakken in een openluchtmuseum" class = "dd-item " >
< a href = "/baking-in-an-open-air-museum/" >
Bakken in een openluchtmuseum
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< li data-nav-id = "/tips-on-baking-with-rye/" title = "Tips bij het bakken met rogge" class = "dd-item " >
< a href = "/tips-on-baking-with-rye/" >
Tips bij het bakken met rogge
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< li data-nav-id = "/pane-di-altamura/" title = "Pane di Altamura" class = "dd-item " >
< a href = "/pane-di-altamura/" >
Pane di Altamura
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< li data-nav-id = "/easiest-bread-ever-sourdough-pita/" title = "Makkelijkste brood ooit: zuurdesem pita" class = "dd-item " >
< a href = "/easiest-bread-ever-sourdough-pita/" >
Makkelijkste brood ooit: zuurdesem pita
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< li data-nav-id = "/sourdough-sweets-waffles-and-pancakes/" title = "Zuurdesem zoetigheden: wafels en pannekoeken" class = "dd-item " >
< a href = "/sourdough-sweets-waffles-and-pancakes/" >
Zuurdesem zoetigheden: wafels en pannekoeken
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< li data-nav-id = "/country-potato-focaccia/" title = "Aardappel focaccia" class = "dd-item " >
< a href = "/country-potato-focaccia/" >
Aardappel focaccia
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< li data-nav-id = "/making-bread-from-croissant-dough/" title = "Brood maken van croissant deeg" class = "dd-item " >
< a href = "/making-bread-from-croissant-dough/" >
Brood maken van croissant deeg
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< li data-nav-id = "/enriched-easter-bread/" title = "Verrijkt paasbrood" class = "dd-item " >
< a href = "/enriched-easter-bread/" >
Verrijkt paasbrood
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< li data-nav-id = "/correctly-scoring-your-loaf/" title = "Je brood juist insnijden" class = "dd-item " >
< a href = "/correctly-scoring-your-loaf/" >
Je brood juist insnijden
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< li data-nav-id = "/sunflower-seed-rye-sourdough/" title = "Zonnebloempit rogge desem" class = "dd-item " >
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Zonnebloempit rogge desem
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< li data-nav-id = "/dreikornbrot/" title = "Dreikornbrot" class = "dd-item " >
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Dreikornbrot
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< li data-nav-id = "/sourdough-croissants/" title = "Zuurdesem Croissants" class = "dd-item " >
< a href = "/sourdough-croissants/" >
Zuurdesem Croissants
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< li data-nav-id = "/horst-bandels-pumpernickel/" title = "Horst Bandel’ s Pumpernickel" class = "dd-item " >
< a href = "/horst-bandels-pumpernickel/" >
Horst Bandel’ s Pumpernickel
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< li data-nav-id = "/whole-rye-wheat-combi/" title = "volkoren rogge-tarwe combi" class = "dd-item " >
< a href = "/whole-rye-wheat-combi/" >
volkoren rogge-tarwe combi
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< li data-nav-id = "/reactivating-a-dried-starter/" title = "Gedroogd desem terug activeren" class = "dd-item " >
< a href = "/reactivating-a-dried-starter/" >
Gedroogd desem terug activeren
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< li data-nav-id = "/homebaked/" title = "De Grote Thuisbak" class = "dd-item " >
< a href = "/homebaked/" >
De Grote Thuisbak
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< li data-nav-id = "/sweet-tasting-apple-desem/" title = "Zoet appel desem brood" class = "dd-item " >
< a href = "/sweet-tasting-apple-desem/" >
Zoet appel desem brood
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< li data-nav-id = "/flax-seed-levain-with-spelt/" title = "Flax seed levain with spelt" class = "dd-item " >
< a href = "/flax-seed-levain-with-spelt/" >
Flax seed levain with spelt
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< li data-nav-id = "/ciabatta-adventures-2-focaccia/" title = "Ciabatta adventures 2: focaccia" class = "dd-item " >
< a href = "/ciabatta-adventures-2-focaccia/" >
Ciabatta adventures 2: focaccia
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< li data-nav-id = "/straight-and-poolish-baguettes/" title = "straight and poolish baguettes" class = "dd-item " >
< a href = "/straight-and-poolish-baguettes/" >
straight and poolish baguettes
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< li data-nav-id = "/caraway-rye/" title = "Caraway rye" class = "dd-item " >
< a href = "/caraway-rye/" >
Caraway rye
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< li data-nav-id = "/ciabatta-adventure-1/" title = "Ciabatta adventure 1" class = "dd-item " >
< a href = "/ciabatta-adventure-1/" >
Ciabatta adventure 1
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< li data-nav-id = "/miche-epeautre/" title = "miche à l’ épeautre" class = "dd-item active" >
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miche à l’ épeautre
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< li data-nav-id = "/pain-au-levain/" title = "The French classic: pain au levain" class = "dd-item " >
< a href = "/pain-au-levain/" >
The French classic: pain au levain
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< li data-nav-id = "/80-wholerye-with-soaker/" title = "80% wholerye with soaker" class = "dd-item " >
< a href = "/80-wholerye-with-soaker/" >
80% wholerye with soaker
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< li data-nav-id = "/a-quick-primer-on-sourdough-baking/" title = "Bakken met zuurdesem: een samenvatting" class = "dd-item " >
< a href = "/a-quick-primer-on-sourdough-baking/" >
Bakken met zuurdesem: een samenvatting
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< a href = '/' > < / a > > < a href = '/post/' > < / a > > miche à l’ épeautre
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< li > < a href = "#the-recipe" > The Recipe< / a > < / li >
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< h1 > miche à l’ épeautre< / h1 >
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< p > This must be my most successful < a href = "https://redzuurdesem.be/baking-a-miche/" title = "baking a miche" > miche< / a > to date. There are so many recipes inspired by a < em > pain poilâne< / em > it’ s hard to keep track of. Jeffrey Hamelman has one in his book BREAD, Peter Reinhart has one in his book Bread Baker’ s Apprentice and in my most recent book I’ ve seen a version from Daniel Leader in “ < a href = "http://www.amazon.co.uk/Local-Breads-Sourdough-Recipes-Europes/dp/0393050556/ref=sr_1_1?ie=UTF8&qid=1343330492&sr=8-1" > local breads< / a > “ . I wasn’ t really looking for another miche style French < em > levain< / em > bread but wanted to try out different techniques I’ ve found at The Fresh Loaf on < strong > how to get moure sour< / strong > out of your sourdough.< figure id = "attachment_345" style = "width: 500px" class = "wp-caption alignleft" > < / p >
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< p > < a href = "https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6626.jpg" > < img class = " wp-image-345 " title = "A slice of miche, smells unbelievably good!" src = "https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6626-300x200.jpg" alt = "" width = "500" height = "300" / > < / a > < figcaption class = "wp-caption-text" > A slice of miche, smells unbelievably good!< / figcaption > < / figure > < / p >
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< p > So while I was at it, why not try something new? This is an < em > adapted< / em > version from Leader’ s < em > pain au levain< / em > complet. I noticed I still had a bag of spelt flour unopened I wanted to try. (< em > épautre< / em > is French for spelt).< / p >
< p > < strong > I’ ve learned the following things < / strong > on how to “ improve” the sourness level of your sourdough bread:< / p >
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< li > Use a < strong > stiff levain< / strong > – it builds up slower and develops more acids that way.< / li >
< li > < strong > Ferment longer< / strong > – quite obvious, right? I never fermented longer than 2 hours (bulk), so this was relatively new for me< / li >
< li > Use a levain with < strong > wholegrain< / strong > – it has a higher ash content and will act as a buffer for the lactic acids before they break down the yeast or gluten.< / li >
< li > < strong > Retard< / strong > your dough in the fridge for 12 to up to 24 hours.< / li >
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< h1 id = "the-recipe" > The Recipe< / h1 >
< p > < strong > Preferment< / strong > < / p >
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< li > 50gr starter, I used my “ loose” rye starter (60-70% hydration, not sure but does not matter)< / li >
< li > 50gr stone-ground organic wholewheat flour< / li >
< li > 50gr spelt flour (this is not wholegrain)< / li >
< li > 75gr water< / li >
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I’ ve let it ferment for 12 hours.
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< / div > < figure style = "width: 150px" class = "wp-caption alignleft" >
[< img title = "_MG_6629.JPG" src = "http://lh5.ggpht.com/-arvEocdkjhI/UBGX2W_yMjI/AAAAAAAAGaY/oHYs069juVE/s150-c/_MG_6629.JPG" alt = "_MG_6629.JPG" width = "150" height = "150" / > ][4]< figcaption class = "wp-caption-text" > Stretch & folding helps to build structure< / figcaption > < / figure > < figure style = "width: 150px" class = "wp-caption alignleft" > [< img title = "_MG_6614.JPG" src = "http://lh3.ggpht.com/-uq4ZJEu32sw/UBGX0TGYbHI/AAAAAAAAGaI/P0RP-DkOI8E/s150-c/_MG_6614.JPG" alt = "_MG_6614.JPG" width = "150" height = "150" / > ][5]< figcaption class = "wp-caption-text" > The stiff starter looks a bit more wet now< / figcaption > < / figure > < figure style = "width: 150px" class = "wp-caption alignleft" > [< img title = "_MG_6662.JPG" src = "http://lh3.ggpht.com/-TV-7M5uiExI/UBGX3bxs3kI/AAAAAAAAGag/XYKP81A8H38/s150-c/_MG_6662.JPG" alt = "_MG_6662.JPG" width = "150" height = "150" / > ][6]< figcaption class = "wp-caption-text" > After Folding the dough< / figcaption > < / figure >
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< strong > Final dough< / strong >
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400gr organic stone-ground wholewheat flour
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100gr spelt flour
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your starter (125gr total, I think)
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375gr water
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Time table:
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autolyse 30 minutes
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kneading using the french fold technique for about 15 minutes (a < strong > little longer< / strong > than usual! This makes sure we get evenly distributed holes)
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Bulk fermenting for 4 hours with < strong > 3 stretch & folds< / strong > , more could be needed for your flour, that’ s OK. It was at room temp, at that time 23°C.
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Retard for < strong > 12 hours< / strong > in the fridge at 5°C.
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I baked it straight from the fridge, called a “ cold bake” , with some steam injected into the oven. It is actually not really needed to slash this boule, as wholewheat does not get a huge oven spring anyway and you might want to < strong > decorate< / strong > your loaf with some flour.
< / p > < figure style = "width: 300px" class = "wp-caption aligncenter" >
< a title = "_MG_6681.JPG" href = "http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s1024/_MG_6681.JPG" > < img title = "_MG_6681.JPG" src = "http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s300-c/_MG_6681.JPG" alt = "_MG_6681.JPG" width = "300" height = "300" / > < / a > < figcaption class = "wp-caption-text" > This is the wholewheat flour I’ ve used< / figcaption > < / figure >
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< figure id = "attachment_352" style = "width: 500px" class = "wp-caption alignright" > < a style = "text-decoration: underline;" href = "https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6624.jpg" > < img class = "wp-image-352 " style = "border-width: 0px; border-style: none; padding: 0px; margin: 5px auto 0px !important; -webkit-user-drag: none; max-width: 98%; display: block; background-color: #ffffff;" title = "_MG_6624" src = "https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6624-300x200.jpg" alt = "" width = "500" height = "300" / > < / a > < figcaption class = "wp-caption-text" > A closer look at the interior, look how dark and holey it is!< / figcaption > < / figure >
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< p >
< span style = "font-style: normal;" > A closer look at the interior, look how dark and holey it is!< / span > The flour is locally milled and simply < strong > amazing< / strong > – you can stretch it a lot without tearing (see the pictures!), it’ s very very finely ground, it’ s local and it’ s cheap (and of course stone-ground, meaning no single bran left out and I did not sift anything). I did not want to use another “ T85” kind of flour (85% extraction, meaning 15% bran sifted out). I simply love it this way.
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Let’ s see, what’ s great about this bread?
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It’ s healthy: wholegrains > white bread!
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It’ s extremely tasty, with just the right amount of sourness. It may be a bit too much for some, but I like it that way. As you may now, I’ ve been searching on how to get more sour for < a title = "Baking your daily bread" href = "https://redzuurdesem.be/baking-your-daily-bread/" > my daily recipe< / a > – I might have found an improved version!
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The “ holes” in the bread are more dense but that’ s exactly what we want here, no jam falling out!
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I’ ve learned a lot baking this bread and it’ s simply delicious. I’ m baking this thing again, that’ s for sure!
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