Description
I think this recipe will attract the attention of all lovers of homemade bread! Like, nothing special about it... But it turns out VERY tasty, with a crunchy crisp crust and tender crumb expressive! "Like from a real bakery!" — was the verdict of my family! I would be glad if you want to try this bread. P. S. it May seem that the cooking process is long and tedious, but it's not. Can speak about this because I make this bread almost every day. I just tried detailed and literally "step by step" to spell out the recipe, and the cooking process is not complicated! I was attracted to the recipe do a small amount of yeast used (if you take dry yeast, take 2 grams!) But, I cook it all the same fresh yeast... Salt — her recipe is from 6 to 10 grams. For me the best option was 8 G. Flour, you can use any, but preferably such a protein which is not less than 11%! That's it for now... shall we?
Ingredients
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Water
200 g
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Yeast
6 g
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Sugar
3 g
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Salt
8 g
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Flour
335 g
Cooking
When making bread according to this recipe using a kneader, but I believe that you can do a mixer. So, in the bowl of kneading add the entire pre-sifted flour. Water to warm to 20°C. Include kneading on the lowest speed and gradually add water. Also at the minimum speed continue to knead the dough exactly 5 minutes. The dough will start to move away from the walls of the bowl and gather into a compact ball.
Leave the dough in the bowl kneading, lightly brushing the surface with vegetable oil.
Cover the dough with plastic wrap and top cover with a kitchen towel. Leave for 1 hour. After an hour the dough will look like the photo, slightly increased in size and okruglilis!
Remove the foil, add to the dough the sugar and crumbled fresh (compressed) yeast. Place the bowl with the dough again to the kneading and start again knead the dough. Once the yeast is fully mixed with the dough, add the salt and continue to knead the dough for about 20 minutes on medium speed.
20 minutes to check for readiness... Take a piece of dough, hold it between your thumb and index finger and pull, stretch the dough... It should stretch out in a thin "thread" and not break. The dough is ready!
Put it in a glass bowl (preferably with straight vertical walls). Cover the bowl with film and leave in a peaceful place until the volume increases by half of the dough (to follow the bowl)... looked like the dough in about 40 minutes.
Now put the dough on a lightly covered flour surface, gently punch down and form into a ball. Sprinkle surface of dough with very little flour, cover now first a kitchen towel and then plastic bag. Leave for 30 minutes.
After 30 minutes the hands to give the dough the shape of an oval (!) pellet. Now wrap the center of the upper long edge of the pellet and press the edge of the dough, as if "sealing" it.
Unroll the pastry at 180°C and again wrap and zasypnica top edge.
Make two more of these turn up every time the top edge to the center and firmly pressing down its base of the palm...
Now turn the dough seam side down and with both hands roll it across the table (I have all these manipulations are done with the bread on a silicone Mat, because later it is easier to carry and transfer the bread). Roll the bread on the Mat, giving it a rounded shape, and gradually "sliding" both of his hands to the ends of the loaf slightly narrowing it down... thus the Formed loaf again cover with a tea towel and on top of the package. Leave for another 20 minutes.
After the specified time slightly propylite the surface of the loaf with flour and, "armed with" the most ordinary rolling pin (with a diameter of about 5 cm), just giving it the dough in the center, going with a rolling pin to the table to the ground...
Prepare a linen towel, lightly sprinkle it with flour and place on it the bread "crushed" side down! That is why it is convenient to do, helping himself to the Mat, holding the ends and turning the bread on a towel (just the first time to transfer the bread from the table I was difficult without damaging the shaped loaves). On both sides to fix the shape of the loaves that she has spread during the last proofing before baking bread. The last time cover the bread with a towel and leave on for 20-30 minutes until the volume increases by half.
Meanwhile, preheat the oven to 230°C together with a tray on which you will bake the bread. Gently with a towel put the bread, this time with a seam up (!), on the hot baking sheet and place in oven. Sprinkle the walls of the oven and the bread with a spray bottle with water and close the oven door.
Bake the bread for about 30 minutes. Ready bread when tapped will publish an "empty" sound... Put the finished loaf on a wire rack and cool.
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