Description
Pane comune con madre yeast. So I liked the picture of this bread on Pinterest the blog of Anastasia, went further reference, found the recipe, true Italian, translated. Baked. Can someone say long and boring, but delicious! The bread is gorgeous, airy, sour, funky with a crispy crust. By the way, it is later found that the recipes of this bread is full in Russian it is called Communal. Congratulations, dear girls!
Ingredients
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Sourdough
8 g
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Flour
48 g
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Water
24 g
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Flour
300 g
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Water
195 g
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Sourdough
75 g
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Salt
7 g
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Malt
10 g
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Syrup invert
2.5 g
Cooking
If you use sourdough 100% humidity, then in the evening we get her in the condition of 50% humidity. I pointed to the approximate amount of leavening needed for a single loaf of bread, hoping that for kneading bread we need 75 g of prepared starter culture of 50% humidity. To do this, take 1 part of the ferment (I have 8G), stir in the same amount of water (8 g), add 2 parts of flour (16 g). Leave until morning.
In the morning you need to refresh the sourdough is 1 part starter, 1/2 part water and 1 part flour. After 3-4 hours the leaven is ready to work.
Begin kneading. Take 75 g of the finished leaven of 50% moisture, mixed with 160 g of warm water, dissolve.
Add 225 g flour. Add the malt (if using; if not, reduce the total amount of water to 185 g). It is kneaded. The dough will be quite stiff. I tried to knead chlebana, nozzle hook - hands I liked. Cover with foil and leave it for half an hour.
In 20 g of water to dissolve the salt, and another 15 syrup ( the original recipe uses syrup malto, I don't have it - I use invert or maple syrup)
Time after autolysis, add 75 g flour to the dough and knead on low speed. When all flour "Umnitsa", add water, salt and syrup
And continue kneading until the dough elasticity.
Put dough in oiled container, cover with cling film and leave for 1 hour.
Board sprinkle with flour, spread the dough, fold and form a round buhanku. Cover again and leave for another 1 hour.
Again repeat the procedure (folded, round, leave for 1 hour).
Spread the dough on the Board, remove air bubbles
And turn the dough to roll very tightly,
Semiplan each round.
Cloth and sprinkle with flour, put it on the roll seam side down and cover the same cloth. Top cover with cellophane wrap.
When the volume of the loaf will double in size, neatly put (perekidyvaem it) on a baking sheet. Make the incisions.
Bake at 250 degrees for 10 minutes, then turn down the gas to 200 degrees and bake for another 20 minutes, unveiled the door of the oven and bake for another 10 minutes.
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