Description
After moving here, the first thing that surprised me is pleasant and unpleasant at the same time is BREAD. Was nice quality but unpleasant cost ( (. We have a big family and love all bread and according to my calculations in month out round sum... but since we are Slavic women so just don't give up (we are not such difficulties were overcome), I decided to thoroughly examine this "complex" technology. Perspekiva at the old home, and watching another video from the Italian cooks in the Internet, I finally found a wonderful recipe and want to share with you. This is my debut, so please do not judge strictly ;)
Ingredients
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Flour
500 g
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Water
300 ml
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Yeast
12 g
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Olive oil
50 ml
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Salt
1 tsp
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Sugar
1 Tbsp
Cooking
In 100 ml of warm water dissolve the yeast and teaspoon of sugar.
In a bowl sift the flour, in the middle to make a small indentation and pour our yeast mixture. Mix well, taking part of the flour.
In the remaining water (200 ml), add olive oil and salt. Knead the dough, adding the remaining liquid.
The dough should knead well (about 7-10 minutes), if necessary, pouring flour. It should be tight and elastic, not sticky to hands.
Cover the dough with cling film and put in a warm place for proofing for 2 hours. I put in the oven on the mode "Bulb"
After 2 hours, take out the dough, it should increase in volume by 2-3 times
Now the big moment!!! Once You have Almali the dough start forming our future bread. To do this, slightly press the dough with your palm into a pancake, take the edge of the dough, lifted it and pressed in the middle. The resulting region again raised and pressed, and then expand our "roll" and repeat the same. We do this in order to "saturate" our dough with oxygen and after baking our bread was porous and airy inside.
Form a ball. I divided the dough into two parts, i.e., made two balls. Baking sheet sprinkle with flour, lay out our bread and place on proofing for another 45 min. Note: the dough does not cover. In the oven, also put a metal (no plastic parts) the pan and pour in approximately 200 ml of warm water.
45 min later we get our grown-up dough and set aside, covered with towel. Turn on the oven at 200C (leave pan in oven) and once the oven is hot put in the bread. After 15 minutes reduce the oven temperature to 180C and remove the saucepan. Topcem bread for another 10-15 minutes until Golden, check the wand ready. Let them cool on a wire rack.
All a pleasant appetite!!!
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