Description
The content of the whole wheat about 50%. Useful aromatic bread. The last time he our family pet! Lovers of healthy food dedicated!
Ingredients
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Sourdough
150 g
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Water
250 g
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Flour
120 g
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Flour
250 g
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Salt
0.5 tsp
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Soda
0.5 tsp
Cooking
Use ripe leaven here's consistency:
Make liquid dough: 150 g of starter + 250 ml of warm water + 120 g flour. Knead until smooth. Leave to ferment for 2.5 hours at room temperature.
Fermented dough.
Added to the dough 250 g of whole flour and mix into a soft nekrutoe dough. Leave for autolysis 30 minutes. If you have a weak starter, you can add a pinch of yeast (I have not added)
Add salt and soda (the bread was not sour) and knead for 20-30 minutes until smooth. Leave to ferment for 1-1.5 hours.
Put the dough on a floured surface,
Carefully and gently distribute it into the reservoir.
A collapsible roll.
We shift into a proofing basket seam side up.
Damp proofing in a warm place for 1.5-2 hours, until the increase in 2 times. Rastavica bread.
Gently turn the bread on the parchment for baking, make slits and bake in preheated for 20 minutes in the oven at 200-220 ° C. with an oven heats up under (the stone). I have a cast iron skillet. Bread together with paper placed on the hot under. Pour 50 ml of water at the base of the oven (don't let out the fire) and close the oven. Bake WITHOUT CONVECTION (to the steam rose up) for 10-15 minutes. Then reduce the heat to 180-200 ° C and bake for another 10-15 minutes.
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