Description
Subtle aroma of garlic, magically soft, tender crumb, a crispy thin crust... What could be tastier than freshly baked homemade bread?
Ingredients
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Flour
50 g
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Water
50 ml
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Yeast
2 g
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Flour
250 g
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Water
100 ml
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Salt
1 tsp
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Olive oil
2 Tbsp
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Garlic
6 tooth
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Yeast
4 g
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Salt
-
Cumin
-
Vegetable oil
Cooking
Opara. For the dough dissolve the yeast in water, mix with sifted flour. A container of sourdough tighten with cling film and leave in a warm place for 10-12 hours (overnight)
Here's the dough in the morning.
Peel a garlic (5-6 cloves medium size) and fry in a tablespoon of olive oil until it will turn brown.
Warm garlic crushed in a mortar or mashed with a fork. Of course, you can use dried garlic would be OK too. But I advise you to spend ten minutes of your time and to do so, as in the recipe. I can feel the difference, believe me!
Dough. Sift the flour into a Cup, dissolve the yeast in water (room temperature) and pour in the flour mixed with salt. Here also pour in the yeast mixture and add the garlic and a tablespoon of olive oil. Knead thoroughly (I trust the mixer). As the flour is different, suggest once all the dough is added. Flour may need a little less or more. The dough will be quite thick, but not steep.
Put the dough in a bowl, greased with vegetable oil, tighten with cling film and leave in a warm place for 45-50 minutes for the approach. (I put it in the oven when the mode LIGHT)
The dough has doubled in size.
Punch down dough, form a round loaf (or loaf). Put on a baking tray lined with baking paper (grease the paper with vegetable oil). Cover with linen towel and put the baking pan in a warm place for 25-30 minutes.
Sprinkle the bread with water, sprinkle with caraway seeds (optional) and lightly sprinkle with salt. Bake in a pre heated oven at 200* for 10 minutes, then reduce temperature to 180* and bake bread for another 15-20 minutes (of course, you need to focus on your oven).
Leave the bread to cool on a wire rack. The weight of bread 550-600 G.
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