Description
On the website there is a recipe similar name, but different content. Offer a recipe of bread roll without butter supplements. The recipe was found in one of the shows, thank you so much Marina and Alena for the detailed video. The process of kneading long, by folding in the bowl, not on the Board without flour. The dough is 3 hours at room temperature and 2 hours in the refrigerator. But as the saying goes "I Want to eat cakes — do not sit on the stove". The loaf can be stored for several days and not get stale. "KALACH - the oldest form of white bread in Russia. Of all white bread is the most skaistam loaf. For this he was especially like. Schistosity has always been the quality of the bread, or rather, one of the five main indicators: appearance, color, taste, aroma and schistosity. inet". Delicious bread, slightly salty.
Ingredients
-
Flour
450 g
-
Water
316 g
-
Yeast
5 g
-
Salt
8 g
-
Vegetable oil
Cooking
Dissolve the yeast in the water. Flour mixed with salt. Pour yeast into flour cocktail. Kneading a delicate, hand. If the dough floats, add a little flour. In finished products we need to get large pores. The dough will be crumbly, not smooth, lumpy, sticky fingers. To shift the dough in a clean bowl greased with vegetable oil, cover with a lid, leave at room temperature 25C for 3 hours. Make the first fold after 60 min.
After an hour the dough spuhl produced by the first folding.
Hands to moisten with water, take the far edge of the dough dilute and put on the opposite edge to the center, by letter. And so you add up all the sides. The bowl cover. Leave for another 2 hours, the next fold to make every 60 min. For three hours we make three fold.
Before the final folding of the dough is smooth. After the last fold, the dough becomes "like a glove". Remove the dough in the fridge for 2 hours to ferment. In cold weather the fermentation process slows, the accumulation of aromatic substances flavor becomes more intense. Hold folding the dough 2 more times with an interval of 50 min.
A two-step process fibrogene test is finished. The dough does not spread, hands almost does not stick. Put the dough on a well-covered with flour on a Board, sprinkle flour on the scales, weigh and divide into 4 equal parts.
The dough squaretoe, you need to work carefully, without squeezing the gas. Slightly razravnyat billet and gather it into a ball. Each piece of dough round. You need to collect the edges of the dough to the center. The seam carefully to close up, and then podcating on the dry table (without flour) until smooth. Cover with plastic wrap (after it planiroval flour) for 5-10min.
Start forming. The dough with your hands to knead into a rectangle, trying not to pass gas. Far edge of divorce to the side and pressed to the center, seal the back of your hand. Rotate the workpiece to do the same with the other side, then roll up the loaf.
Turn to rolling of the workpiece. Need to preserve the Central part of the test in the form of "pot belly", and the ends of the roll as the spindle. Need to monitor the pressure of all, since we have different hands (pressing on the right is stronger), you need to preform the flip and continue rolling. Generated castle. Connect the ends to overlap, to make a short punch on the Desk, roll back and forth 2-3 movements to make a pen. The workpiece is spread on a baking sheet with pergamentom in the corner, a doll in the center. The dough is beeping at hand. Billet generously sprinkle flour. Cover with film and leave at room temperature for 30-40min. Proofing is not complete, since we will do the incision.
Make a cut, the workpiece well lubricated with flour. The handle-lock delay. Fingers of the planned incision in the "belly", bread knife-"nail file" make the first undercut, touches the top of the dough with your fingers, raise and make another deep undercut. To fill liberally with flour and wipe well to coat edges with flour so they don't stick together. Return the upper part into place. Do the same with the other blanks.
Bake in a preheated oven up to 260-290S 15 min. with abundant steam. I have a maximum of 250C. On the bottom of the oven put a bowl of boiling water. On the bottom of the oven to pour a glass of ice. Watch your oven. The bread should be well brown. Cool on wire rack.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.