{"id":1694,"date":"2023-04-12T03:03:11","date_gmt":"2023-04-12T03:03:11","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1694"},"modified":"2023-04-16T06:17:53","modified_gmt":"2023-04-16T06:17:53","slug":"laucke-barossa-sourdough-rye","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/laucke-barossa-sourdough-rye\/","title":{"rendered":"Laucke Barossa Sourdough Rye"},"content":{"rendered":"

\"\"<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Volume<\/strong><\/td>\nINGREDIENTS<\/strong><\/td>\n\u00a0<\/td>\n<\/tr>\n
\u00a0<\/td>\nLarge Loaf<\/td>\n\u00a0<\/td>\n<\/tr>\n
600 g<\/td>\nBarossa Sour Dough Rye Bread Mix<\/td>\n4 Cups<\/td>\n<\/tr>\n
420 ml<\/td>\nWater (+ \/ \u2013 30 ml)<\/td>\n1\u00be Cups<\/td>\n<\/tr>\n
4.5 g<\/td>\nYeast<\/td>\n1\u00bd Tsp<\/td>\n<\/tr>\n
\u00a0<\/td>\nMedium Loaf<\/strong><\/td>\n\u00a0<\/td>\n<\/tr>\n
600 g<\/td>\nBarossa Sour Dough Rye Bread Mix<\/td>\n4 Cups<\/td>\n<\/tr>\n
420 ml<\/td>\nWater (+ \/ \u2013 30 ml)<\/td>\n1\u00be Cups<\/td>\n<\/tr>\n
3 g<\/td>\nYeast<\/td>\n1 Tsp<\/td>\n<\/tr>\n
\u00a0<\/td>\nLighter Medium loaf<\/strong><\/td>\n\u00a0<\/td>\n<\/tr>\n
500 g<\/td>\nBarossa Sour Dough Rye Bread Mix<\/td>\n\u00a0<\/td>\n<\/tr>\n
350 ml<\/td>\nWater\u00a0 (+ \/ – 25 ml)\u00a0
\n<\/strong><\/td>\n		\u00a0<\/td>\n<\/tr>\n
4.5 g<\/td>\nYeast
\n<\/strong><\/td>\n		1\u00bd Tsp<\/td>\n<\/tr>\n
\u00a0<\/td>\nMixer\/Hand Made<\/strong><\/td>\n\u00a0<\/td>\n<\/tr>\n
600 g<\/td>\nBarossa Sour Dough Rye Bread Mix<\/td>\n4 Cups<\/td>\n<\/tr>\n
390 ml<\/td>\nWater<\/td>\n1\u00bd Cups<\/td>\n<\/tr>\n
6 g<\/td>\nYeast<\/td>\n2 Tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Method<\/strong><\/p>\n

    \n
  1. \n

    BREAD BAKING IN BREAD MACHINE
    \n<\/strong><\/p>\n<\/li>\n

  2. \n

    Add the ingredients into the bread bowl in order recommended by your bread machine instruction manual.<\/p>\n<\/li>\n

  3. \n

    Select program. Longer mixing cycles generally produce better results. Press Start.<\/p>\n<\/li>\n

  4. \n

    BAKING BREAD WITH A DOUGH MIXER OR BY HAND<\/strong><\/p>\n<\/li>\n

  5. \n

    Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough of approximately 30\u00b0C.<\/p>\n<\/li>\n

  6. \n

    Knead the dough vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or at least 6 minutes in a dough mixer.\u00a0 More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent \u2018window\u2019 in the centre.\u00a0\u00a0<\/p>\n<\/li>\n

  7. \n

    To ferment (\u201cproof\u201d) the dough: return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).<\/p>\n<\/li>\n

  8. \n

    Knead lightly on a floured surface to \u2018degas\u2019 the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size.<\/p>\n<\/li>\n

  9. \n

    Bake in a preheated oven (conventional 220\u00b0C \/ fan forced 200\u00b0C) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.<\/p>\n<\/li>\n<\/ol>\n

    TIPS:
    \n<\/strong>1 TIPS FOR PERFECT BREAD \u2013 In a Bread Machine<\/strong>
    \n2 Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
    \n3 If your machine has difficulty kneading the dough, or if your loaf is too small, or has a ragged top crust, then add more water in subsequent bakes.
    \n4 If your loaf is too big with crumb that is rubbery, grey and sticky with many large holes, then reduce the water in subsequent bakes.
    \n5 If your loaf is too large and everything else is fine, reduce the amount of yeast by up to \u00bd teaspoon.
    \n6 For a heavier style of bread, reduce the yeast by \u00bd teaspoon or more.
    \n7 The Medium recipes have been formulated using a whole 600 g premix packet. However, if you prefer a lighter Medium loaf, use 500 g of bread mix, 350 ml (+ \/ \u2013 25 ml) water and 1\u00bd tsp yeast.
    \n8 Yeast Performance
    \n9 Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra \u00bc tsp may be required to maintain loaf volume.<\/p>\n

    <\/strong><\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Volume INGREDIENTS \u00a0 \u00a0 Large Loaf \u00a0 600 g Barossa Sour Dough Rye Bread Mix 4 Cups 420 ml Water (+ \/ \u2013 30 ml)…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[78],"class_list":["post-1694","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1694"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1694\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1694"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}