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Queen of Night, calvinistisch brood: Difference between revisions
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<u>The dish :</u><br> | <u>The dish :</u><br> | ||
The the dish ”<i>Calvinist bread, Queen of Night</i>” in front of you, presents a new version of the dutch rye bread, tinted in the darkest color ever so historical for the dutch. The calvinist bread Queen of Night is baked in 2 hours, whereas traditional Frisian Roggebrood is baked for 15 hours and the Brabrant version in 4. The Queen of Night is less sweet and more sour in flavor — much like the calvinist. In this bread you will also find buckwheat, buckwheat similar to rye is an old crop which has decreased in production in Holland. These crops are interesting is terms of climate resilience, since they both has the beneficial effect of fixating plant available nutrients in the soil. Rye is grown in the east and southeast of the Netherlands, where the soil is poorer, since rye is a durable crop and can even be cultivated during wintertime. All the flour is grown ecologically in the Netherlands, and milled at [[Molen De Vriendschap]]. On top of the bread you have a goat cream cheese from [[ Ridammerhoeve Goat Farm ]] in Amsterdamse Bos.” | The the dish ”<i>Calvinist bread, Queen of Night</i>” in front of you, presents a new version of the dutch rye bread, tinted in the darkest color ever so historical for the dutch. The calvinist bread Queen of Night is baked in 2 hours, whereas traditional Frisian Roggebrood is baked for 15 hours and the Brabrant version in 4. The Queen of Night is less sweet and more sour in flavor — much like the calvinist. In this bread you will also find buckwheat, buckwheat similar to rye is an old crop which has decreased in production in Holland. These crops are interesting is terms of climate resilience, since they both has the beneficial effect of fixating plant available nutrients in the soil. Rye is grown in the east and southeast of the Netherlands, where the soil is poorer, since rye is a durable crop and can even be cultivated during wintertime. All the flour is grown ecologically in the Netherlands, and milled at [[Molen De Vriendschap]]. On top of the bread you have a goat cream cheese from [[ Ridammerhoeve Goat Farm ]] in Amsterdamse Bos.” | ||
== Recipe == | |||
<b>Ingredients</b> | |||
<ul> | |||
<li>336g of freshly milled Rye flour<ref>Alternatively you can use a mix of sifted milled rye flour and wholegrain rye flour. We recommend using 144g of wholegrain.</ref></li> | |||
<li>144g of freshly milled wholegrain spelt<ref>You could also split the spelt proportion with another type of flour, e.g einkorn or buckwheat flour.</ref></li> | |||
<li>432g of room temperature water</li> | |||
<li>72g of dark beer</li> | |||
<li>17g of fine sea salt</li> | |||
<li>200g of mature sourdough starter</li> | |||
<li>A handful of buckwheat seeds</li> | |||
<li>Optional: 20g of activated coal (to obtain a dark color)</li> | |||
</ul> | |||
<b>Preparation</b> | |||
Note:Depending on the ‘fitness’ of your sourdough, it can be fed 2 times in 24 hours, or 2 times in 48 hours. | |||
<u>Building Levain:</u> | |||
<ul> | |||
<li>50g starter
100g room temperature water</li> | |||
<li>100g Rye flour</li> | |||
</ul> | |||
<u>Preparing the bread dough:</u> | |||
Mix:<br> | |||
1. Add the beer to the levain, making sure that the levain is well dissolved.<br> | |||
2. Add all the dry ingredients and mix well. | |||
Bulk fermentation:<br> | |||
1. Cover the bowl and let the dough rest for 2 hours, or until it has risen slightly and you can witness some activity. | |||
Proofing:<br> | |||
1. Oil your tin and and cover the bottom with the buckwheat seeds.<br> | |||
2. Carefully pour in your dough.<br> | |||
3. Let it sit and rise up to 1cm under the rim of your tin. | |||
Bake:<br> | |||
Preheat the oven at 205°c one hour before baking.<br> | |||
Not forgetting to cover with the lid, bake the bread for 30 min at 205°c.<br> | |||
Lower the heat to 180°c and continue baking for 1.5 to 2 hours.<br> | |||
To know if the bread is baked correctly, look at the crust which should now be hard, and try sticking a knife inside of it.<br> | |||
Note: If you wish to make sure with a thermometer, know that the inside temperature of your bread should reach 97 to 100°c. | |||
Wrap the bread in a tea towel and let it rest on a rack for at least 24 hours before slicing it. | |||
== Products == | == Products == | ||