Description
Sometimes I bake bread on a carrot puree, and this time decided to make carrot juice. The bread turned out as the sun - bright, yellow ))) and Parmesan - and even fragrant! Make beautiful cuts very easy, come and see!!!
Ingredients
-
The juice of a freshly squeezed
200 ml
-
Sourdough
100 g
-
Yeast
0.5 tsp
-
Flour
300 g
-
Bran
2 Tbsp
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Olive oil
1 Tbsp
-
Parmesan
50 g
Cooking
Squeeze carrot juice. You will need 200 ml of juice.
The juice, pour the yeast and pour the yeast, stir well.
Add flour and bran.
Add the oil and knead the dough. If the dough is not going to the bun, add more flour.
Coat the dough with oil, cover and leave to rise in a warm place for 1.5 hours.
Stretch the dough into a rectangle, sprinkle with grated cheese.
Fold like a business letter three times.
And again three times.
To podcating into a ball.
Transfer to a baking tray lined with paper and sprinkle with bran. Cover with a large bowl and leave for proofing for 1 hour.
Make scissor cuts.
Something like that ))
Bake in pre-heated oven at 220°C for about 30 minutes. Down the oven put a container with 100 ml of boiling water.
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