Nils recently made a Schrotbrot using old bread soaker. Intrigued, I had to wait till yesterday to schedule around work to make one, myself. It's a Flax seed rye bread from the BBGA's Camp bread that Jeffrey Hamelman was instructing as German bread 101 according to Download BREAD LINES.Vol 15-Issue 2&3.p29-56 . The lesson here was to use up a bread that was past its selling time, hence "old bread. "One of the benefits is the ability to use staled bread that would undoubtedly chip your teeth, by recycling it into something with depth of flavor and high moisture content. Though I previously tried my hand at this particular recipe, it didn't come out as planned. Perhaps my sour was a bit slow or needed some feeding. The "lazy baker" strikes again! I'm sticking with the German style breads, as they are quick to prepare, easy to schedule, and taste so good.
Flax seed rye
(Based on Jeffrey Hamelman's formula)
Sour:
Rye flour 190g
Water 160g
Rye culture 20g
16 hours
Soaker:
Water 145g
flax seeds 50g
Old bread 40g
16 hours
Final dough
White flour 285g
Water 80g
Sour 365g
Soaker 230g
First fermentation: 1 hour
Divide: 960 g or smaller loaves perhaps rolls?
Shape: Oval or round
Final proof: 50-60 mins
Baking: Steam
35-40 minutes a @ 450 F 232 C
