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10/2015 –
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10/2015 –
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10/2015 –
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8/2015 –
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1/2015 –
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1/2015 –
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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 " >
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Hoe gebruik en lees ik een recept?
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< li data-nav-id = "/12015-rogge-zaden-brood/" title = "1/2015 – class = "dd-item " >
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1/2015 –
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Hoe onderhoud ik mijn desem
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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 " >
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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 " >
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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 " >
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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 " >
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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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< li data-nav-id = "/hoe-gebruik-en-lees-ik-een-recept/" title = "Hoe gebruik en lees ik een recept?" class = "dd-item " >
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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 " >
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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 " >
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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 " >
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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 " >
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Tips bij het bakken met rogge
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< li data-nav-id = "/pane-di-altamura/" title = "Pane di Altamura" class = "dd-item " >
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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 " >
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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 " >
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Zuurdesem zoetigheden: wafels en pannekoeken
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< li data-nav-id = "/country-potato-focaccia/" title = "Aardappel focaccia" class = "dd-item " >
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Aardappel focaccia
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< li data-nav-id = "/making-bread-from-croissant-dough/" title = "Brood maken van croissant deeg" class = "dd-item " >
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Brood maken van croissant deeg
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< li data-nav-id = "/enriched-easter-bread/" title = "Verrijkt paasbrood" class = "dd-item " >
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Verrijkt paasbrood
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< li data-nav-id = "/correctly-scoring-your-loaf/" title = "Je brood juist insnijden" class = "dd-item " >
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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 " >
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Zuurdesem Croissants
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< li data-nav-id = "/horst-bandels-pumpernickel/" title = "Horst Bandel’ class = "dd-item " >
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Horst Bandel’
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< li data-nav-id = "/whole-rye-wheat-combi/" title = "volkoren rogge-tarwe combi" class = "dd-item " >
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volkoren rogge-tarwe combi
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< li data-nav-id = "/reactivating-a-dried-starter/" title = "Gedroogd desem terug activeren" class = "dd-item " >
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Gedroogd desem terug activeren
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< li data-nav-id = "/homebaked/" title = "De Grote Thuisbak" class = "dd-item " >
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De Grote Thuisbak
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< li data-nav-id = "/sweet-tasting-apple-desem/" title = "Zoet appel desem brood" class = "dd-item " >
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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 " >
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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 " >
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Ciabatta adventures 2: focaccia
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< li data-nav-id = "/straight-and-poolish-baguettes/" title = "straight and poolish baguettes" class = "dd-item " >
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straight and poolish baguettes
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< li data-nav-id = "/caraway-rye/" title = "Caraway rye" class = "dd-item " >
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Caraway rye
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< li data-nav-id = "/ciabatta-adventure-1/" title = "Ciabatta adventure 1" class = "dd-item " >
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Ciabatta adventure 1
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< li data-nav-id = "/miche-epeautre/" title = "miche à l’ class = "dd-item " >
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miche à l’
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< li data-nav-id = "/pain-au-levain/" title = "The French classic: pain au levain" class = "dd-item " >
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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 " >
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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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< li data-nav-id = "/baking-your-daily-bread/" title = "Baking your daily bread" class = "dd-item " >
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Baking your daily bread
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< li data-nav-id = "/70-rye-with-soaker/" title = "70% wholerye bread with soaker" class = "dd-item " >
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70% wholerye bread with soaker
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< li > < a href = "#vermont-sourdough" > Vermont Sourdough< / a >
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< h1 id = "vermont-sourdough" > Vermont Sourdough< / h1 >
< p > This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before. < figure id = "attachment_100" style = "width: 819px" class = "wp-caption aligncenter" > < / p >
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< p > < a href = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" > < img class = " wp-image-100" title = "brood1" src = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" alt = "" width = "819" height = "546" srcset = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-700x466.jpg 700w" sizes = "(max-width: 819px) 100vw, 819px" / > < / a > < figcaption class = "wp-caption-text" > The classic “ Vermont Sourdough” bread with a bit added rye flour.< / figcaption > < / figure > < / p >
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< h3 id = "recipe" > Recipe< / h3 >
< p > This bread requires the usage of 15% preferment, and 15% of the total flour will be wholerye flour. These are the ratios:< / p >
< p > < strong > preferment< / strong > < / p >
< ul >
< li > 150gr bread flour< / li >
< li > 188gr water< / li >
< li > 30gr mature sourdough starter (liquid, 125%)< / li >
< / ul >
< div >
< strong > final dough< / strong >
< / div >
< div >
< ul >
< li >
750gr bread flour
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< li >
100gr wholerye flour
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< li >
462gr water
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< li >
19gr salt
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< li >
all of the above (preferment)
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This will make 2 large loaves. I’ ve let the perferment rest for about 12 hours at room temperature and applied a bulk ferment time of 3 hours with a final proof of 12 hours in the fridge (at +/- 6°C)
< / div >
< p > < p >
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< strong > < / strong > < / div > < / p >
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< h1 >
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Variations
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< / h1 >
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< p >
The recipe originates from Mr. Hamelman’ s book “ < a href = "http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread" > BREAD< / a > ” and is originally baked in Vermont, USA. That’ s why it’ s called “ Vermont Sourdough” . But it’ s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “ Limburg style Sourdough” . There’ s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
< / p >
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< p >
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’ s quite airy though.
< / p > < figure id = "attachment_106" style = "width: 819px" class = "wp-caption aligncenter" >
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< a href = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" > < img class = " wp-image-106" title = "brood4" src = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt = "" width = "819" height = "498" srcset = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes = "(max-width: 819px) 100vw, 819px" / > < / a > < figcaption class = "wp-caption-text" > My modified black bread with walnuts and increased wholewheat flour.< / figcaption > < / figure >
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< p style = "text-align: left;" >
For Dutch people: the flour I’ ve used is called “ < em > woudmeel< / em > ”
< / p >
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< blockquote >
< p style = "text-align: left;" >
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flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
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< / p >
< / blockquote >
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< p style = "text-align: left;" >
It’ s the roasted malt and soy flakes that give the bread the dark color. Don’ t be confused, this is not a wholewheat bread! I’ ve added extra wholewheat flour.< br / > I got the flour from < a href = "http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12" > Horta Kuringen (Martens)< / a >
< / p >
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<!-- : -->
<!-- :nl -->
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< h1 >
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Vermont Sourdough
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< / h1 >
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< p >
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This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before.
2018-04-21 10:00:30 +02:00
< / p > < figure id = "attachment_100" style = "width: 819px" class = "wp-caption aligncenter" >
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< a href = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" > < img class = " wp-image-100" title = "brood1" src = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" alt = "" width = "819" height = "546" srcset = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-700x466.jpg 700w" sizes = "(max-width: 819px) 100vw, 819px" / > < / a > < figcaption class = "wp-caption-text" > The classic “ Vermont Sourdough” bread with a bit added rye flour.< / figcaption > < / figure >
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< h1 >
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Variations
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< / h1 >
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< p >
The recipe originates from Mr. Hamelman’ s book “ < a href = "http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread" > BREAD< / a > ” and is originally baked in Vermont, USA. That’ s why it’ s called “ Vermont Sourdough” . But it’ s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “ Limburg style Sourdough” . There’ s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
< / p >
2018-04-19 22:28:19 +02:00
2018-04-21 10:00:30 +02:00
< p >
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’ s quite airy though.
< / p > < figure id = "attachment_106" style = "width: 819px" class = "wp-caption aligncenter" >
2018-04-19 22:28:19 +02:00
2018-04-21 10:00:30 +02:00
< a href = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" > < img class = " wp-image-106" title = "brood4" src = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt = "" width = "819" height = "498" srcset = "https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes = "(max-width: 819px) 100vw, 819px" / > < / a > < figcaption class = "wp-caption-text" > My modified black bread with walnuts and increased wholewheat flour.< / figcaption > < / figure >
2018-04-19 22:28:19 +02:00
2018-04-21 10:00:30 +02:00
< p style = "text-align: left;" >
For Dutch people: the flour I’ ve used is called “ < em > woudmeel< / em > ”
< / p >
2018-04-19 22:28:19 +02:00
2018-04-21 10:00:30 +02:00
< blockquote >
< p style = "text-align: left;" >
2018-04-19 22:28:19 +02:00
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
2018-04-21 10:00:30 +02:00
< / p >
< / blockquote >
2018-04-19 22:28:19 +02:00
2018-04-21 10:00:30 +02:00
< p style = "text-align: left;" >
It’ s the roasted malt and soy flakes that give the bread the dark color. Don’ t be confused, this is not a wholewheat bread! I’ ve added extra wholewheat flour.< br / > I got the flour from < a href = "http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12" > Horta Kuringen (Martens)< / a >
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