Description
Well, as promised, present the wonderful white bread natural zakvaska (recipe can borrow mine, but you can use any sourdough bread).
Ingredients
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200 g
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300 ml
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500 g
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1.5 tsp
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Cooking
Prepare the ingredients: sift flour, mix with salt. Yeast to mix with water. Add the flour and salt and knead the dough with your hands. It'll be so sticky, light weight. I'll give all the steps in time to make it clear how much time is needed for each operation. Because this dough for a natural leaven, a time for raising and proofing will need more than bread for conventional yeast. So, 8:00 - mixed all the ingredients in a bowl, covered with a towel and left to rest for 10 minutes.
8:10 - Grease with vegetable oil (I use olive) a small piece of the desktop, and 10-15 seconds to knead the dough on the table. Knead - not to crush. In any case! With the dough you need to work gently. In fact, we all the time add up. In other bread recipes I've already told you how to knead the dough. The point is to enrich the dough with oxygen to obtain then beautiful holes in the bread. Now, we knead, stretching the dough and folding it. Pomnili has formed a ball, left it on the table, covered with a towel. A bowl to wash, dry and grease with vegetable oil.
8:20 - Again knead the dough for 10-15 seconds. Form a ball, put it in a bowl, cover with a towel and leave again for 10 minutes. 8:30 - Knead the dough for 10-15 seconds. Form a ball, put it in a bowl, cover with a towel and leave for 30 minutes. 9:00 - Knead the dough for 10-15 seconds. Form a ball, put it in a bowl, cover with a towel and leave for 1 hour. 10:00 - Knead the dough for 10-15 seconds. Form a ball, put it in a bowl, cover with a towel again and leave for 1 hour. 11:00 - Knead the dough for 10-15 seconds. Form a ball, put it in a bowl, cover with a towel and leave for 2 hours.
13:00 - Divide the dough into 2 equal parts, about 500 grams each. Formed of them balls. Leave to rest for 15 minutes. 13:15 - Two good towels and sprinkle with flour, vistream them 2 bowls (or baskets for proofing).
Work surface and sprinkle with flour. Again generated from the test 2 of the bowl and put the dough in the proofing basket, smooth side down. Cover with a towel and leave it somewhere for 4 1/2 hours until dough will increase to about 50%.
The oven heat to 220 degrees. A baking sheet or a baking stone and sprinkle with flour. Spread the dough out of the baskets on a baking sheet (turning to the smooth surface is on top). On the surface of bread to make the round cut over the entire surface. Sprinkle the oven with water spray and bake the bread about 50 minutes, until roasted brown. If you knock on the bottom surface of bread, the sound of the finished bread should be empty (deaf).
Pull out the bread and allow to cool on a wire rack.
Bon appetit! As you can see, baking this bread takes a long time. Therefore, if it is not possible to consecrate the bread a day (or half day), you can knead the dough in the evening, then put it in the fridge overnight. And the next day to give him rasstoyatsya at room temperature for 3-4 hours. And then bake.
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