Description
I have to say, these scones have me "trenirovok nye", because I am doing training myself and my starter of pastry before Easter and see how she picks up the muffin and affects its taste. But... in spite of their training mission, as the muffins turned out just great! Fine-pored air crumb and not a hint of sourness. After several not very successful attempts at baking sourdough, I came to the conclusion that muffins are best suited sourdough 50% humidity, the so-called Italian. 2 days before baking I gradually 2-3 feeding reduce the moisture content and translating it into milk, as most recipes for baking it with milk. I feed her every 5-6 hours with a break for the night for 2 days. If you do not get so often to feed her, then increase "feeding&a mp;quot; in a ratio of 1 part starter, 3 parts flour, 1.5. of water or milk. Try these buns.. They are really not so difficult to prepare! Cream I did for this recipe http://www.povarenok .ru/recipes/show/523 37/ molohovez from Pillsbury, so don't bring it here step by step. Cream or jam can be used at Your discretion because it was not my intention and I was more interested in the behavior of the dough in this recipe than filling.
Ingredients
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Sourdough
150 g
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Flour
410 g
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Chicken egg
2 piece
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Butter
100 g
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Sour cream
200 g
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Sugar
1.5 Tbsp
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Salt
1 tsp
Cooking
First, graviola knead the dough. There's nothing difficult: mix sour cream, sugar and salt to a smooth paste, egg, proseven flour. Softened (do not melt!!!) butter and cut it into small pieces. Beat in the butter in the dough. Knead the dough for 10 minutes by hand, letting in more air, pick up, wrap, pick up again etc. Knead until the dough elasticity. It is soft but does not stick neither to the hands nor to the table. Leave this dough to rest at room temperature for 2 hours or in refrigerator overnight. You can knead in advance the previous day or the morning to the evening and leave in the fridge.
After rest get graviola dough from bowl, make a cake and it spread our starter, okormlenie 3 hours before.
Wrap our graviola leaven in the dough. Connect the two masses by repeated folding on the same principle, from the bottom up. After folding to podcatch the dough into a ball. Put in a bowl greased with oil and cover with foil. Repeat folding after 30 minutes and an hour. Very fanatically do not knead, just fold as if wrapped in a filling.
After folding to podcatch the dough into a ball. Put in a bowl greased with oil and cover with foil. The dough will be sticky. That's how it looks after the first folding.
That's how the dough looks after the third round of folding.
Put the dough in the fridge for 8-10 hours. Take it out and let warm up for about an hour. After warming Put the dough again (as before), drove it into a ball and cover with a bowl like a dome. Leave for 15 minutes.
Cut the dough into portions, drove them into a ball. Again leave for 10 minutes to rest. I say, because I did experiment, I did half the norm of 5 rolls 100 grams. The recipe I have listed on the full rate - 10 rolls 100 grams. You can make a roll or other molding of your choice, keep in mind that the dough is soft, so the form keeps not very well.
Produce the final molding. If there is stuffing - put it now and wrap it into the dough. If there are no toppings, just the molding rolls and put on should stay in shape.
I don't have the form appropriate for this count of buns, so I had to use the usual round shape.. do Not blame me for restourante :))
Leave for proofing for 2 hours. Readiness baking check the pressure. Don't let the dough perestaet, it can become acidic. If you push your finger into the dough - and it's coming back very slowly, the dough is ready. When baking the sourdough I try to focus on the method of pressure than the % increase in volume.
If desired, make topping: 2 tbsp flour, 2 tbsp sugar, 20 g oil, rubs his fingers. Smear the buns with egg yolk, whipped with milk, sprinkle with topping. Baking with steam at T 220 first 8 minutes, reduce T down to-180C and bake until cooked for another 20-25 minutes.
Here they are my muffins. Maybe one big loaf :))
Here's the cream
Here is the side view
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