Description
Fragrant and delicious loaf. Fragrant, soft crust. Good, hearty crumb. Decent utilization of cheese whey. Weight 0.7 kg.
Ingredients
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Serum
200 g
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Oat flakes
20 g
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Vegetable oil
20 ml
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Sugar
5 g
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Salt
10 g
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Black pepper
2 g
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Sourdough
200 g
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Flour
300 g
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Soda
Cooking
Use a young starter, refreshed (to feed 1:1 and kept at 23-27C for 2-3 hours to increase 2 times)
Mix all the ingredients. Give autolysis 30 minutes. This is to ensure that the proteins of flour swelled, the dough will be better zameshivaetsya, and the gluten is well developed.
The dough for 20 minutes until smooth and good gluten development. If you do the mixing in the CP, then with the lid open so that the dough is not overheated. The consistency - thick, but not steep of course! If necessary, add a spoonful or two of flour or water (whey). Fermentation (the rest) 30 minutes.
Moldable bread on floured surface. Pull the edges of the dough toward the center, then attach the oblong shape of the loaf. You can shape a loaf, folding the dough roll.
Put in a proofing basket seam side up.
Proving to increase in 2 times in a warm (25-28C) place.
Billet turn over on the baking sheet with water and make cuts.
The oven before baking warmed to 230C with a stone for 20 minutes. I now bake bread in a big cast iron frying pan, it also need to be warmed up. If you bake on a thin baking sheet, it is pre-heat is not necessary, but in principle, thin pans hearth bread is not baked (this is at your own risk), try to use stone instead of ceramic tile.
Put the paper with the bread onto a hot frying pan (stone). Spills 50 g of water on the walls of the oven (if in oven no steam) and quickly close the door. Bake for 10 minutes without convection, then another 15-20 minutes at 190-200C with convection (if any). Hot loaf grease with butter or vegetable refined oil.
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