Description
A real taste of the loaf. Very elastic crumb in the finished form (after the compression takes the original form). Simple to prepare and VERY tasty. The recipe is not mine.
Ingredients
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Yeast
6 g
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Sugar
12 g
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Salt
5 g
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Butter
10 g
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Yogurt
86 g
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Water
86 g
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Flour
300 g
Cooking
Mix fresh yeast (6 g) sugar in a bowl
Add in a bowl all the ingredients except the flour (butter or margarine will melt) Stir until dissolved.
Add 1/3 of the flour mix.
Add the remaining flour. Knead the dough. Knead for 5-7 minutes. Form a ball.
Cover with plastic film. Leave for 1 hour.
In 1 hour.
Knead for 2 minutes. Form a ball. Leave on for 30 minutes.
After 30 minutes gently put on the table and immediately rolling pin form a layer of rectangular shape.
Begin to twist the roll. After one rotation, pull with your fingers the dough along the edge of the roll to the layer.
Turn loose the layers but without obvious gaps. After each turnover semipelite and tuck the ends inside.
Zasypnica bar along the seam
Additionally shape the loaf. Put on baking paper seam down. Cover with clingfilm. Leave on for 1-1.5 hours.
Follow shallow incisions on the surface of the loaf.
Brush surface of loaf with water. I oiled with a mixture of yolk and water (the yolk was in the fridge)
The oven together with the baking heat to 220 degrees. Put the loaf onto the hot baking tray with baking paper.
Bake for 30 minutes. The first 5-7 minutes with steam. If oven without steam, put on the bottom of the oven a pan with water after 5-7 minutes remove. I just open the door and spray from a spray on the walls of the oven, close the door (3 times within 5-7 minutes). Remove the loaf from the oven, leave to cool on a wire rack.
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