Description
Fragrant, bright bread with a porous crumb and a nice crust! The preparation of this bread certainly takes time, but when the cut is ready, crispy buhanku bread, you know that the time was well spent! For the recipe thanks to chef Mike!
Ingredients
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Flour
140 g
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Water
200 ml
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Yeast
0.2 tsp
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Flour
250 g
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Corn flour
125 g
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Water
120 ml
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Salt
1 tsp
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Sugar
1 tsp
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Vegetable oil
1 Tbsp
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Yeast
0.5 tsp
Cooking
For the dough: Into a bowl sift the flour. In warm water dissolve yeast. Pour the yeast water to the flour and stir until smooth.
Cover with a cloth or gauze, place in a warm, draft-free place and leave it alone for a day.
The next day, start preparing the dough. In warm water dissolve the yeast.
Sift corn flour and fill it with water with the dissolved yeast. Leave for 20-25 minutes.
In a bowl sift wheat flour.
Add to it the yeast mixture, salt and sugar, pour vegetable oil.
Add the remaining corn flour.
Knead well to a soft, elastic dough. Cover the bowl with the dough with a cloth and leave for 2 hours to rise.
The dough increased in volume.
Form the bread to the desired shape, if necessary podpisem flour, put the shaped loaves in a baking dish or on a baking sheet and leave to rest for another 1 hour under a cloth. I have made incisions with a sharp knife.
The bread has rested and risen. You can send in to bake as is, and you can sprinkle the top of the bread with corn meal. Bake in a preheated 220 degree oven with steam for 25-30 minutes (on the bottom of the oven to put a pan or bowl of hot water). Ready bread remove and allow it to cool completely.
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