Minu leivategu. My breadmaking experience(s).
Mul on taas käsil suuremat sorti leivategu. Püüan eelkõige rõhuda kvaliteedile, mitte hulgale... Tuleb üks tore vormipäts ja üks nisuleib. Praegu retsepte ei jaga, tahan oma leivakunsti enne arendada. Juuretis toimis igastahes väga hästi, emagi ütles et "tõeline hapuleiva lõhn nagu lapsepõlves, kui vana-vanaema leiba tegi." See on juba midagi. Järelikult ma arenen! Nisuleiba teen selle juurde seetõttu, et mu Tallinna-Vanaema eriti suur musta leiva fänn ei ole. Eelmist "turbapätsi" sõi ta üsna pika hambaga. See sai ka ülitume. Ostan viimasel ajal erinevaid jahusid, näiteks eesti mahejahud on ära proovitud, nüüd ostsin mahe-rukkipüüli ka, et proovida mingi aeg magushaput püülileiba. Esialgu on kuuma veega mässamine pisut hirmuäratav ja piirdun traditsioonilise hapuleiva taignaga, lihtsalt varieerides jahusid. Ostsin soome mahejahu ka ning mul on pakk rukkikliisid. Tavaline eesti rukkijahu on kuidagi väga nätske, rukkileiva jahusegust ärme parem räägi - seda ma enam ei puutu. Mahejahuleib see-eest oli visa otsa saama, sõime teist emaga mõlemad kaks nädalit, sest parajalt tahke suutäiena täidab ta kõhu ikka pea pooleks päevaks ja kõrvale on vaja üsna vähe. Poeleib pole kolmandikki nii krehvtine. Eks selles mahejahus ikka seda va ollust on. Hinda väärt. Neid on erineva hinnaga muide, Vändra oma on odavam ja parem ka (no nende endi juba valmis küpsetet pätse võite ju proovimiseks ka valmis kujul osta!). Mahenisu ostsin samuti ning panin sisse pisut tavalist jahu. Tainast kloppisin hoolega eile õhtal ja täna hommikul ning ei unustanud juuretist purki kõrvale panna, enne kui ülejäänud jahu taignasse viskasin. Vot too on juba hää juuretis! Kohe lehkab na mõnusast. Muuseas, see pidi külmakapi sisekliimat parandama, sest bakterid tegutsevad kõik sääl purgis. Purk ei tohi suletud olla, ma panin puhta taskuräti pääle kummiga. Nisuleiva juuretist hapendan veel pisut, sest see sai uut jahu juure ja pole täielikult läbi hapnend. Mul on ka kõrvale pandud rätikud mida taigna ja leiva katmiseks hakkan nüüd ja edaspidi kasutama, hakkan neid teistest rätikutest eraldi hoidma. Leivad panin nüüd korraga ahju, musta tahapoole ja valge ette, sest too taht rohkem kaemist ja saab tõenäoliselt varem valmis. Ahju põhja panin kausi veega, et leib kohe kuivama ei hakkaks. Algul annan neile rohkem kuumust (225 kraadi) ja ei ava ahju ust enne, kui leivad on täielikult kerkinud. Siis võin kuumust alandada ja leibadel külgi vahetada ning neid natuke veega pealt niisutada. Lõplik küpsemine peaks toimuma 180 kraadi juures ja kestma vähemalt tund. Kõige lõpus võib leibasid sulavõiga pintseldada ja korraks veel kuumuse üles keerata.
I have bread in the making right now. I am trying to put more effort into quality than quantity, so I am not making too much (plus, me and mum just couldn´t finish all that much bread in a short while and I plan to start making bread every week, at least). I am using local eco-products and some regular flour, making two kinds of bread: a sourbread out of full grain rye and a wheat bread made out of eco-wheat plus regular flour. Too much full grain would not let it raise up properly. I beat the dough thoroughly and even my mom said: "Smells just like when great-grandmother used to make bread!" That must be a good sign. I am not giving you the recipe(s) before I have refined my bread-making art a little bit, that is, succeeded at least by 95 % three times in a row... I made several notes to put some bread starter aside before adding the rest of the flour. I placed it inside the fridge in a little glass jar (covered with a clean napkin). The starter shouldn´t be kept in a sealed container, cause the bacteria will not work. It has been said the bread starter is actually a good thing to keep the fridge climate fresh. I suppose I´ll see. I think I have kind of noticed the greens staying fresh for longer than they used to, or perhaps it is wishful thinking. The wheat bread starter is not that sour yet, so I am letting it stay on the table for another day or so and then put it away in the fridge. It has freshly added flour in it, it needs to go sour. Mmm, the smell is so good! The breads are both in the oven right now, I placed the dark one in the back (3rd level from the bottom and on 225 degrees) and the white one in the front, so I can keep an eye on it since it´ll probably be done first. I placed a bowl of water in the bottom of the oven so they won´t dry all that fast. The oven door shouldnt be opened before the breads have finished raising. Then I can lower the heat a bit and switch sides on them. The intitial baking takes about 50 minutes to an hour of higher heat and the final baking should be done slowly on 180 degrees for at least an hour. I moist the breads at least twice during the process (with just water) and once with butter at the very end and raise the heat for just a moment.
I have bread in the making right now. I am trying to put more effort into quality than quantity, so I am not making too much (plus, me and mum just couldn´t finish all that much bread in a short while and I plan to start making bread every week, at least). I am using local eco-products and some regular flour, making two kinds of bread: a sourbread out of full grain rye and a wheat bread made out of eco-wheat plus regular flour. Too much full grain would not let it raise up properly. I beat the dough thoroughly and even my mom said: "Smells just like when great-grandmother used to make bread!" That must be a good sign. I am not giving you the recipe(s) before I have refined my bread-making art a little bit, that is, succeeded at least by 95 % three times in a row... I made several notes to put some bread starter aside before adding the rest of the flour. I placed it inside the fridge in a little glass jar (covered with a clean napkin). The starter shouldn´t be kept in a sealed container, cause the bacteria will not work. It has been said the bread starter is actually a good thing to keep the fridge climate fresh. I suppose I´ll see. I think I have kind of noticed the greens staying fresh for longer than they used to, or perhaps it is wishful thinking. The wheat bread starter is not that sour yet, so I am letting it stay on the table for another day or so and then put it away in the fridge. It has freshly added flour in it, it needs to go sour. Mmm, the smell is so good! The breads are both in the oven right now, I placed the dark one in the back (3rd level from the bottom and on 225 degrees) and the white one in the front, so I can keep an eye on it since it´ll probably be done first. I placed a bowl of water in the bottom of the oven so they won´t dry all that fast. The oven door shouldnt be opened before the breads have finished raising. Then I can lower the heat a bit and switch sides on them. The intitial baking takes about 50 minutes to an hour of higher heat and the final baking should be done slowly on 180 degrees for at least an hour. I moist the breads at least twice during the process (with just water) and once with butter at the very end and raise the heat for just a moment.
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