Milk Sitno sourdough

Description

1st grade. Today I will tell you how to prepare wonderful dairy Sitno bread and again at the starter. This will bake bread from flour of first grade with the use of scalded milk. Since I planned to bake two different breads, and white, and black, in the dough milk Sanogo only used half of the dough. On the other half I baked "custard Moscow" http://www.povarenok .ru/recipes/show/991 44/

Ingredients

Sourdough

200 g
Flour

700 g
Serum

200 g
Salt

0.66 tsp
Honey

1 tsp
Milk

100 ml
Water

200 ml

Cooking

First put the yeast mixture. To do this, take the starter out of the fridge and soak it for 30 minutes at room temperature. Prepare 200 gr. flour and 200 ml. of whey (warm). All carefully mix and leave for proofing in a warm place for 2-3 hours. After proofing, 200 grams put in a jar and take to the fridge until the next bread.

DOUGH. Prepare milk. For this purpose it should be boiled on the stove or in the microwave and let stand in a thermos for 30 minutes. The thermos milk to languish with virtually no loss, but better to take milk a little more, and after longing and measure out 100 ml of the dough. Then let it cool down. (this step forgot to take a picture, Sori)

In a bowl sift flour 1st grade.

Measure out 100 ml of the cooled milk. Dissolve in it 1 teaspoon of honey and salt.

Measure out 200 grams of sourdough. And the rest put on black bread (I'm going to do custard, the recipe lay).

Into flour put 200 gr of sourdough and milk mixture.

In a food processor put the hook and begin to knead, gradually adding warm water (took me about 200ml, as the flour was wet enough), what would knead homogeneous thick and soft enough dough does not stick to hands.

The finished dough gather into a ball, place in bowl lightly greased with vegetable oil and cover with film. Rastahem about 4 hours.

During this time the dough was perfect. As you can see, and a smaller amount of leaven works great.

Spread the dough on the table dusted with flour and start shaping the loaf, folding the dough several times in different directions (I think the picture everything is clear). Then put the workpiece seam side down in a proofing basket, liberally sprinkled with cornmeal.

Put the basket in the package, fasten it and leave for second proofing for another 45 minutes.

After proofing, the bread billet sprinkle with cornmeal and carefully turn them over to the shovel. Any excess flour can be swept away with a brush.

With a sharp knife, make deep incisions diagonally, sprinkle with water and bake it in the oven. Bake at 200°C for about 45 minutes, not forgetting to put a bowl of water for the first 15 minutes.

The bread turns out thick, large. Readiness can be tested, tapping a palm on the back wall. Baked bread has a ringing sound. Don't forget to wrap the bread in a towel and give it to cool completely.

You can now enjoy the wonderful, very bread, and healthy dairy sitnam bread.

The cut of this piece is well discernible layers made when forming the loaf.

Bon Appétit! You have a good bread!

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