Description
I will not write historical works - who is interested in bread, he knows all about this delicious, fragrant bread with a wonderfully crispy crust. I read a lot and I. Especially Luda ( bakers you know who it is). The link can not give the magazine its currently removed access to the recipes there. So I bake on the memory. In my opinion, semolina underestimate more than in cooking. And few people know that the dough becomes more elastic, but at the same time delicate ( it is not felt krupinski), pancakes - lace, and dumplings - not a total meltdown. Well, what to say about manici - just another story! What always surprises me This bread is a shape memory - as if it didn't shrink - it always returns to its original shape. Actually - you are welcome!
Ingredients
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Flour
300 g
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Semolina
100 g
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Water
200 ml
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Yeast
10 g
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Sugar
20 g
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Salt
5 g
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Butter
20 g
Cooking
The dough: in a saucepan, pour water 150 ml ( room temperature)and add the compressed yeast. Wait about 10 minutes, when the yeast is activated, Wake up ( appears "foamy cap"). Then add 100 g of flour, semolina. Knead the dough and put in the fridge overnight. This method I liked the fact that it is not necessary to trickle into the pot, afraid to miss the time of subsidence of sourdough. It is known for fall leaves sourdough bread does not work, and all have to start from the beginning.
In the fridge the dough the night 4-5 times. ( If you decide to put the dough in the afternoon and not in the refrigerator, under 30 need to wait about 3 hours, making sure the readiness of the dough. Readiness is determined by the peak of the rise of the dough, either at the beginning of the subsidence in the center of it.
Add the remaining flour and water. Stir for 2-3 minutes and leave for 30 minutes binning ( autolysis) at room temperature. Then add otstupku: melted butter ( the original recipe you need to take the margarine, but I believe that today's butter is not much different from margarine in the past), salt and sugar ( all mixed in a separate container and then added to the test). Kneaded the dough for at least 20 minutes with your hands ( well, I have no bread machine, no food processor, and the available mixer can knead only scrambled eggs))).
Get beautiful, silky, dont stick to hands dough ball. Leave in a warm place, covered with cling film to not zavetrilos. 2 punching - 30 minutes and 60 minutes.
After the last punching - forming for oblong. Because I want uniform small pores in the finished bread, I tightly twisted roll. And leave it for proofing for 30-40 minutes. Sitno can bake and hearth. But now I prefer the oblong shaped ( but round nasecki sooo like)
So he rasstalsya!!! Now in a preheated 220 With the oven with steam for 10 minutes, then turn down to 180 C. Bake for about 30-40 minutes ( to monitor the readiness of the crust)
Here's a handsome turned out! And the smell...!!!
To take a picture of the cut I had to wait until the bread is completely cool)))
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