Description
I love to bake different bread and loaf. Every time I think I will focus on this recipe because it is delicious, but no, meet new recipes and want to try out. I guess I'm not the only one. For those who collect recipes bread, this bread deserves to get into the collection. Method long trying sourdough for the first time. The result pleased, the dough is very pleasant to work with, very soft and flavorful bread.
Ingredients
-
Yeast
14 g
-
Salt
2 tsp
-
Semolina
340 g
-
Vegetable oil
3 Tbsp
-
Water
420 ml
-
Flour
360 g
Cooking
The dough should be made in advance for 12-24 hours before making the dough. I put it at 11 PM in the afternoon of the next day already baked bread. Dissolve yeast in warm water. Let stand for 10 minutes. Add the flour. Stir, cover with a towel. And leave for fermentation.
For the dough: dissolve yeast in warm water, let stand for 10 minutes. Add grits, salt, yeast mixture and butter, sift the flour. Mix thoroughly. When the mass becomes homogenous, leave to stand to semolina has absorbed the water, so the dough will be more pliable. On the table, sprinkle some flour and knead the dough 10 min.
Put the dough in a clean bowl, cover and put into the heat for an hour to rise.
When the dough is ready, form two bun. Baking sheet sprinkle with flour, to pass on to his balls, sprinkle with flour, cover and again leave to rise.
Bake at 190 gr. 20-25 minutes to enjoy your meal.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.