[ Making Anbutter bread kneading in the poolish way ] (Rustic Bread recipe) Difficulty: ★★★★☆ [ Make Poolish ] Measure the water in the 30cm bowl. Measure semi dry yeast red. Mix it lightly with the spatula in water. Measure France flour T55. Mix it well with the spatula until the flour isn’t visible. Cover it with a plastic wrap or lid and let rise in a warm place. It is easy to make a note of the start time.(It takes about 3-4 hours with temperature 22-24°) The standard for completion of Poolish, its size is about three times. It swells as much as possible and forms bubbles of various sizes. When it swells up enough and before bubbles disappear, fermentation is completed. It is good to use when poolish reaches its maximum, so you should observe carefully. Bubbles of various sizes is formed in the middle of the dough, cracked and cracked. And also some part of the dough are slightly sunk. [ Making the main dough ] Measure the water 1 in the bowl contained poolish. Measure honey. Measure semi dry yeast red. Mix it lightly with the spatula. Measure bread flour. (Gompyo Kkokiri flour *)
*means elephant. It’s flour brand of Korea Measure France flour T55. Measure whole wheat flour. Mix it with the spatula until powder isn’t visible. Kneading it about 1-2 minutes folding it. Make it into a circle. It’s a lot of water, so it a bit soggy. Make a dent in the center of the dough, and measure salt and water 2 . If you measure in advance, the salt will melt and it reduce the time next step. Cover it with a plastic wrap or lid and let it rest for about 30 minutes. [ 30 minutes later ] Knead for about 2 minutes until no salt is felt. Make it into a circle. Cover it with a plastic wrap or lid and let it rest for about 30 minutes. [ 30 minutes later ] Sprinkle with dusting flour(bread flour) and remove the dough from the bowl with a scraper. Sprinkle a little of dusting flour and make it flat square and then fold it. The dough is a bit soggy, so sprinkle dusting flour(bread flour) abundantly on the dough and your hands. Fold about 1/3 of the dough and about 1/3 of the other side. Fold about 1/3 of the dough above again and about 1/3 of the dough below. Fold it a few more times until the dough is tight. Cover the plastic dough box and let it rest and ferment for about 30 minutes. [ 30 minutes later ] Fold it in the same way until the surface of the dough is tight. Place the dough in a rectangular plastic pail(width x length x height 23cm x 17cm x 12cm). You can use one of similar size. Cover it with a wrap or lid and let it rest and ferment for about 30-50 minutes. [ 30-50 minutes later ] Sprinkle some dusting flour( bread flour) on the dough and remove the dough from the bowl with a scraper. Put the dough on the workbench and carefully stretch it in a rectangular shape with a scraper. The dough size was about 35cm width, 24cm length. Please note this. Cut the dough into 6 equal parts, about 8 cm width, 17cm length. (How to cut is similar to making bread, Ciabatta) You can cut the edges of the dough or just look at it. Up to you. If you cut it, it is baked more squarely. Space the dough as soon as you cut it. If you don’t, the dough stick together again. Sprinkle some bread flour(or whole wheat flour) abundantly on the canvas cloth. Put the dough cut on the canvas cloth so that the pretty side goes to the floor. The cut dough hold and put them in a refrigerator for using in old dough. Cover it with a lid(like plastic dough box, styrofoam) and lastly let it rest and ferment for about 30-60 minutes(adjust it depending on the dough condition) in a warm place. [ 30-60 minutes later ] When a pause is finished, prepare an oven pan with parchment paper. If you have a flipping board, it is easy to carry the dough. Turn the dough upside down and place it carefully on the flipping board to transfer to the oven pan. preheat oven to at least 250 degrees for at least 40 minutes. Put the dough on the hot marble (or baking stone). Carefully pour 1 and 1/2 coups of hot boiled water over the gravel, and turn off the oven and bake for about 10 minutes. Turn on the power back and bake for about 10 minutes until the color turns dark at about 220 degrees. And then change about 180-190 degrees and bake for a about 5-10 minutes more. If the surface are dark, lower the oven temperature(no longer darking the surface) and bake more, often opening the oven door and blowing moisture away. Blowing moisture make its chewing texture better and crunchy, so you can enjoy it. Rustic bread must be baked to make it dark, so it gets lighter. Baking bread in light brown make its chewing texture moist and worse because of the moisture in the bread. Rustic means simple, country-like, unsophisticated. Just like the name it is feature to bake simple without special molding. The crusts smell as sweet as the Nurungji. I think it’s good for an Anbutter bread. (Nurungji is crust of overcooked rice and Korean traditional food.) I am beating the bottom of bread. It’s like knocking on the door… haha. It takes long time to make bread with poolish method. Using Poolish make it stretch and the volume bigger. Also, the oven spring is better, the crusts is crunchy and savory. so people say you can feel creamy flavor, I have to cut it! It’s section. what was it? How is it? Is it valuable to make bread with poolish for 3-4 hours? I baked it for Anbutter bread, so I’ll have to cut it long? Anbutter bread can be a dark brown baked Ciabatta, or a sweet, bread
I chose Rustic bread. Well, It’s my thing. Subscribers can choose your favorite bread. If you want to make a Rustic bread like me, Please refer to the video and make it. Rustic bread are heavier in texture than Ciabatta baked in dark brown, but they are chewy and savory, so I think it’s good for anbutter bread. Place on a cooling net, cut the fully cooled Rustic bread in half, put them a few minutes for the moisture to evaporate. And now to the next step! [ Rustic Bread + Red bean + Butter=Anbutter Bread ] Just before eating, I combine with butter, red bean. If you make it in advance, it taste gets worse. Butter is prepared to your taste! Cut it to the right size. Spread a suitable amount of red bean on the bottom of the bread. Put the cut butter. I like butter so much that it is a bit thicker. It’s done! Thank you for your long time. For reference, If the combination of red bean and butter is not good, the honey and butter combination is also tasty.