Loaf on whey

Description

After cooking the curds, I always left with the serum it turns a gorgeous, delicious bread! For the recipe thanks to Irina Khlebnikova! Come on in and get!!!

Ingredients

Serum

105 g
Water

100 g
Yeast

1 tsp
Flour

350 g
Salt

5 g
Sugar

18 g
Butter

12 g

Cooking

In a bowl sift 115g of the flour (of the total) and add 1 tsp of yeast. Mix.

In warm whey, add sugar and salt, stir until dissolved.

In a bowl with flour and yeast, add the whey and butter. All beat well, better with a mixer, until a homogeneous mass.

To the whipped mass add water and remaining flour (235 g) and knead a soft dough. Knead the dough on the working surface without flour until smooth 5-7 minutes.

The dough round, place in oiled bowl, cover and leave in a warm place to increase in volume, 40-50 minutes.

Coming up ebonite dough, roll it into a ball and let rest 10 minutes, covered from severiana.

Roll out the dough into a rectangle and roll into a tight roll, bending the edges inward.

A well-designed seam and podocyte until smooth. Cover and leave for 40-50 minutes to increase in volume.

Before landing in the oven, brush loaf with water and make cuts. I do with blades.

Bake the loaf in a preheated 210-220 degree oven on preheated stone for bread and pizza or baking sheet, 20-25 minutes. The first 5-7 minutes bake with steam ( for a pair, I sprayed the oven walls with a spray gun), then the oven briefly to aerate and pester without steam. Ready to get a loaf from the oven and cool on a wire rack, covered with a towel. BON APPETIT!!!

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