Description
Finally I have matured yeast-free sourdough and my dream has come true - to bake bread without yeast, for health is very useful.
Ingredients
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Sourdough
200 g
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Rye flour
2.5 cup
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Water
80 ml
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Black tea
140 ml
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Sugar
1 tsp
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Salt
1 tsp
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Butter
Cooking
It looks like ripe rye sourdough, finely and loose.
You must first make the dough: mix the starter with flour and water, thoroughly mix with a wooden spoon, you get a bunch of dough, cover it with foil and leave to approach at 25-28 ° C for 3.5-4 hours.
After 3.5 hours, the dough has increased in 2,5 times
Now make the dough: to the sponge has risen, add flour, salt, sugar and tea leaves.
Carefully knead with wet hands (dough is sticky rye), the consistency will get thicker than the dough, but sticky and shapeless, but do not add flour! It will cover film and 60-90 minutes to rise at 30 degrees C.
The dough is increased 2.5 times
A wet hand to dump him to a wet table.
And, constantly wetting the handle with water, will form such a grain of wood, flatten the dough, baking of bread liberally coat with butter and bring the dough is formed, let the dough should stay warm 35-40 minutes.
During proofing preheat the oven to 250 grams and send back With our bread, after 10 minutes reduce the temperature to 190-200 ° C and dopagem the bread for 25-30 minutes (readiness check wooden stick), the top of the finished bread moisten with water, you get a shiny crust.
And it cut closer. Bread should be cooled for at least 2 hours.
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