Chnurzel Brot

Name: Chnurzel Brot
Prep time: 34 h
Cook time: 40 min
Total time: 34 h 40 min
Cuisine: European, German
Ingredients: 100 g bread flour, Butler's Gold; 1.5 g Saf yeast; 2 g sea salt; 68 g water; 455 g bread flour, Butler's Gold, type 00; 45 g Danko rye flour, whole grain; 350 g ice cold water; 85 ice cold water; 3 g Saf yeast; 12 g sea salt; 1/2 cup whole rye flour; 1/2 cup semolina, or wheat bran

10 steps

Prep:34hCook:40min

This bread is made with preferment. A small portion of the dough is prepared in advance and allowed to ferment for 26 hours. After that, the preferment is combined with the remaining ingredients to make the dough. Bread made with preferment will taste more complex and will have an improved structure, a beautiful crust, and an extended shelf life. The rest of the process uses an extended fermentation at low temperature during the bulk fermentation in a bowl/container, which, according to Peter Reinhart in The Baker's Apprentice, "allow[s] for more flavor to be teased out of the complex wheat molecule.”

Updated at: Wed, 10 Apr 2024 13:12:49 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

190

High

Nutrition per serving

Calories1319.4 kcal (66%)

Total Fat5.8 g (8%)

Carbs267.9 g (103%)

Sugars1.4 g (2%)

Protein43.8 g (88%)

Sodium2281.9 mg (114%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

pre ferment

Step 1

Combine all ingredients. Let ferment for 2 hours at room temperature + 24 hours at 4 C / 40 F (vegetable fridge).

dough

Step 2

Remove the preferment from the fridge and keep it at room temperature for 1 hour to warm up.

Step 3

Mix all flour for the dough and all preferment with the first part of the ice-cold water (350 g) and leave covered at room temperature for 20 minutes. When gluten is bound with water and swelled, knead for 10 minutes at maximum speed.

Step 4

Add the rest of the ice-cold water (85 g) and knead at a maximum speed for about 8-10 minutes. The dough will be very wet but silky and slightly sticky.

Step 5

Transfer the dough to a large container and ferment for 1 hour at room temperature (~72F). After that, fold the dough twice, cover the container, and place it on the coldest shelf of the fridge for 12+ hours.

Step 6

Remove the dough from the fridge to warm for another 4 hours at room temperature. One hour before baking, preheat oven to 500F.

Step 7

To cut and shape the dough, prepare your working surface and dust it liberally with whole-grain rye flour. Transfer the dough to the working surface. Divide into 2 portions.

Step 8

Shape each portion into a twist. Bake covered for 25 minutes.

Step 9

Remove the cover and bake at 450F for another 20 minutes.

Step 10

Cool the bread on a wire rack.