Description
Airy, light and very tasty bread. One day, getting him ready for a wonderful recipe Zhenechka,JeSeKi, I was ecstatic. I decided to try to bake it on the sourdough! It turned out so great that I decided to share with you my version of the dough for Vienna bread. With the permission of Zhenechka and at the request of Lyudmila, ALadda, submit it to your judgment.
Ingredients
-
Salt
10 g
-
Dry milk
30 g
-
Sugar
40 g
-
Water
170 ml
-
Flour
450 g
-
Soda
0.25 tsp
-
Sourdough
90 g
-
Butter
60 g
-
Chicken egg
3 piece
Cooking
For the dough to combine the yeast,225 g of flour,170 ml water and 40g. sugar. You can do it in the bread maker (away from direct sunlight).
Cover with cling film.
And leave to rise in a warm place for 3-4 hours.
For the dough mix the yeast mixture,225 g of flour, dry milk,. salt, soda, butter and 2 eggs.
Leave it, covered with cling film for 20-30 minutes for swelling of gluten in the flour for 30 minutes.
Knead the dough for 30 minutes.
Leave in a warm place, covered with cling film for 1 hour.
The finished dough
Divided into 5 parts.
Each ball roll into a rectangle, about the size of 30Х15 see
Rolling roll, a little twist and put on the laid baking paper baking sheet.
1 egg, lightly beat with salt.
Lubricate the rolls with egg mass twice.
Scissors make deep cuts.
Put in a warm place for proofing for 2 hours, covered with cling film.
Bake in a preheated 200 degree oven for 20 minutes (the first 5 minutes with steam, to sprinkle with water walls in the upper part of the oven, lightly sprinkle the bars themselves).
Here's a fluffy and very flavorful and the bread turned out! Help yourself to health!
Just in case I give a reference at a totally awesome "Starter for Raymond Calwell 2 days" from Svetlana. http://www.povarenok .ru/recipes/show/754 79/
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.