Description
Bread recipe found in the Bread maker Angela (ang-kay) and just got sick of them, but in the process, had little to alter under itself. The process is long, but it's worth it. Awesome delicious bread. With a minimal amount of yeast.
Ingredients
-
Flour
188 g
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Rye flour
125 g
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Yeast
1.5 g
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Salt
6 g
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Water
250 ml
Cooking
Dissolve the yeast in the water. Mix all ingredients with a spoon or fork.
It turns out this dough. Cover and leave for 120 minutes at room temperature.
Every 30 minutes doing the pull test. Without removing the dishes, take the edge of the dough and pull it into the middle. Then the next part and so on. You can remove the dough, stretch-fold. I'm right in the bowl respective dough.
And then from all sides to tighten it to the middle. All you need to do 4 pull test.
So the dough looks like after two hours and 4-Enders. It is seen that came up. Cover the dough and put in refrigerator for 40 hours (!!!).
Here is the dough after 20 hours. It is seen that the dough has risen and has large bubbles. Take the dough, stretch and fold. Sent it again in the fridge.
So the dough looks like after 40 hours spent in the fridge. Here it is more smooth and homogeneous. Take the dough, press out the large bubbles and form the bread. Proofing seam side up to 120 minutes at a temperature of 24-25 degrees.
Bake on stone with steam at a temperature of 240-250 degrees for the first 10 minutes with steam. I don't have a stone, I baked on a plain cookie sheet. Pairs remove, reduce temperature to 180 degrees and Topcem until tender 30-35 minutes. Orientirueshsya on your oven.
Ready to get the bread, cool, slice and enjoy.
Cut.
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