JERNEJKITCHEN.COM BREAD

JERNEJKITCHEN.COM BREAD

BREAD. Bread has always been probably one of my biggest challenges and pleasures at the same time. A couple of years ago I discovered sourdough bread, which completely changed my life and my outlook on bread. So I started creating my own recipes and since then, the journey keeps getting better and better. There is already so much written about bread. It is mentioned in all kinds of religious books, quotes, jokes and most of us eat it every week, some even everyday. Yet when we think about it. Do we really know all about it? Even though it is one of the simplest foods on our menu, it is not always easy to make. Of course we can make simple doughs without kneading, some people even have a special bread oven machine. But the finest, most soft, yet crunchy breads are a little more complex. This booklet is a small part of our journey to creating the most delicious bread. We wanted to share our journey with all of you and we hope that it will bring much joy into your home and kitchen. Don t forget to have fun and enjoy the process. Maja and Jernej jernejkitchen team

BREAD UTENSILS HIGHLY RECOMMENDED UTENSILS: precision electronic scale flour measuring cup wooden mixing spoon glass jar mixing bowl dough scraper plastic wrap benetton bread basket cotton/linen cloth sharp knife or razor blade baking stone / ironcast pod bread knife PRECISION ELECTRONIC SCALE, Since we measure all the ingredients for bread it is important to have a precision scale with a ~2g graduation, to make sure the measurement is accurate. WOODEN MIXING SPOON, is essential for mixing flour, water and other ingredients together, so that it forms a dough. MIXING BOWL, you have to be able to fit all the ingredients in one bowl. DOUGH SCRAPER, makes dividing the dough easier and more precise. BENETTON BREAD BASKET, is essential for shaping bread. The basket holds the bread shape while proofing. You can choose different shapes and sizes. SHARP KNIFE OR RAZOR BLADE, for scoring the dough. The scoring stroke should be rapid, smooth and decisive. BAKING STONE, provides a crusty bread and helps to bake bread evenly.

SOURDOUGH STARTER DAY 1 75 g whole wheat flour 75 g cold water DAY 2 30 g whole wheat flour 30 g cold water DAY 3 30 g whole wheat flour 30 g cold water DAY 4 30 g whole wheat flour 30 g cold water DAY 5 30 g whole wheat flour 30 g cold water DAY 1 In a glass jar mix flour and water, using a wooden spoon. Cover the jar with a cloth, fix the cloth with an elastic band and let ferment overnight on a room temperature. DAY 2 Add flour and water to the jar and stir well. Cover the jar with a cloth, fix the cloth with an elastic band and let ferment overnight on a room temperature. DAY 3 Repeat the process from the day before. DAY 4 Repeat the process from the day before. DAY 5 Repeat the process from the day before. BRIEFING: After Day 5 the sourdough starter is already full of air bubbles. We can now begin to bake bread. If not, you can store the starter in the refrigerator for up to 14 days, then add the same amount of flour and water as Day 1, so that it stays alive. You have to start feeding the sourdough start TWO days before baking, so that the starter retains full power.

SOURDOUGH GREAT COMFORTER DOUGH (2 x 800g) 300 g whole wheat flour 500 g white flour T500 475 g water 320 g active sourdough starter 18 g salt Mix both flours and water in a large mixing bowl. Set aside for 1 hour. Add the active sourdough starter and start to knead with your hands. Knead for 5 minutes, add salt and knead for another 10 minutes, until the dough is elastic and shiny. Put the dough back in the mixing bowl, cover with a cloth and let rise for 3 hours on a room temperature (18-25 C). Divide the dough in two. Shape each dough and put them in benetton bread basket. Let rise 8-10 hours on a room temperature (18-25 C), or until doubled in size. Preheat the oven to 255 C. Gently dust the dough with flour, while still in the bowl and flip it gently on a hot baking tray, covered with baking sheet. Score the dough with a sharp rezor blade. Put a bowl, filled with ice water on the bottom of the oven (to create steam). Lower the temperature immidiately to 240 C. Bake for 15 minutes. Remove the bowl with ice water, lower the temperature to 220 C and bake for another 25-30 minutes. Put the baked bread on a grid and let it rest 2-3 hours without covering it with a cloth.

SOURDOUGH PIZZA DOUGH PIZZA DOUGH (4x250 g) 500 g white flour type T 500 300 g water 1 spoon olive oil 200g active sourdough starter 10g salt Day before making pizza prepare the dough. In a large mixing bowl mix together flour, water and olive oil. Cover with a cloth and set aside for 30 minutes. Add the active sourdough starter, salt and start to knead with your hands. Knead 15 minutes. Let the dough rise 5 hours on a room temperature (18-25 C). Divide the dough onto four parts, each weighting around 250g. Shape in a small round shape. Put the dough on a tray, cover with cotton cloth and reserve in the refriderator. The dough is now ready for baking. It can rest in a refriderator for up to 72 hours. Preheat the oven on the highest temperature. Twenty minutes before baking, put the dough on a room temperature, lightly dust with flour and stretch the dough in pizza shape. Add your favourite topping and bake for 5-8 minutes on a baking tray, on the highest temperature.

WHITE FLOUR BREAD WITH YEAST DOUGH (800g) 560 g white flour type 500 345 g luke warm water 11 g salt 10 g fresh yeast or 5g dry yeast In a small bowl mix a spoon of flour, 35 g water and yeast. Leave rest for 10 minutes. Meanwhile mix the rest of flour and water in a bigger bowl. After 10 minutes combine the yeast mix and flour mix. Start to knead for about 5 minutes.add salt and knead for another 10 minutes. The dough has to be flexible, elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a working surface for 10 minutes. Knead again for about 10 minutes, shape into a round bowl, put in a bowl, cover with plastic foil or cloth and leave for about 50 minutes on a room temperature. Preheat the oven to 250 C with the baking stone (or baking tray) at the bottom of the oven. Gently put the dough back on the working surface, gently preshape the dough in a shape that you desire. Lay the dough in a benetton with the smooth side looking down. Leave to rest for about 40 minutes on a room temperature, covered with a cloth. Gently dust the dough with flour, while still in the bowl and flip it gently on a hot baking tray, covered with baking sheet. Score the dough with a sharp rezor blade. Put a bowl, filled with ice water on the bottom of the oven (to create steam). Bake for 15 minutes at 240 C, then lower the temperature to 230 C. Remove the bowl with ice water and bake for another 15 minutes. Put the baked bread on a grid and let it rest 2-3 hours without covering it with a cloth.

MULTIGRAIN WHOLE WHEAT BREAD DOUGH (2x 800g) 770 g cold water 20 g fresh yeast, or 10 g active dry yeast 400 g wheat flour T850 300 g whole wheat flour 300 g whole grain spelt flour 100 g oat or rye flakes 18 g sea salt In a jug, mix water and yeast. Set aside for 10 minutes. In another mixing bowl, weigh out the wheat, whole wheat and spelt flour, oat or rye flakes and sea salt. Add the wet mixture to the dry mixture. Mix with a wooden spoon and your hands until they come together to form a dough. Knead with your hands for 10 minutes. The dough has to be elastic and shiny. Cover with the bowl and let stand for 10 mintues. Knead the dough again for 5 minutes.put the dough in a bowl, cover with a plastic foil or a lid and let rise in a refrigerator for 12 hours. Lightly dust a clean work surface with flour, put the dough on a work surface and shape into a desired form. Let the dough rise until about double the size, this will take between one and a half to two hours. Preheat the oven to 250 C. Place a roasting pan at the bottom of the oven to preheat. When the dough has doubled in volume, uncover it and slash a simple pattern on the surface of the bread using a sharp knife. Pour the cup of cold water onto the hot roasting pan and lower the oven temperature to 240 C. Bake the bread for about 15 minutes, then lower the temperature to 220 C, put out the roasting pan and bake for another 20 minutes. Leave the loaves to set on a wire rack to cool for about two - three hours.

recipes_jernej ZVER photography and design_maja GALUF print_unigrafika, Marko Žohar, s.p.