Bread "Snails" on sourdough

Description

I don't like to repeat myself) But because when I cook at someone else's recipes almost always something I would add and change. This time I came about that idea: white bread from Svetlana http://www.povarenok .ru/recipes/show/734 75/ add onions, garlic and Provencal herbs for the dinner table. The experiment was successful great) What happened, read the recipe. And try to imagine the flavors that reigned in the kitchen)

Ingredients

Flour

1100 г
Sourdough

210 г
Water

650 мл
Salt

2 ч. л.
Sugar

2 ст. л.
Soda

0,5 ч. л.
Vegetable oil

3 ст. л.
Green onions

3 ст. л.
Garlic

1 зуб.
Seasoning

1 ст. л.
Tarragon

1 ст. л.

Cooking

Starter feed before use, thus: Take 100 grams of starter, dilute 60 grams of warm (30-33C) boiled water ( I do it submersible mixer ), then add 50 grams of flour. The consistency of the leaven of the dough for pancakes. Cover and leave at room temperature (optimally 20-24C) for 3-4 hours, until the yeast will not rise in 2 times.

Cook approached on leaven the dough. Dissolve in 500 g of warm boiled water 2 tbsp sugar. In a large plastic or glass container (2 liters) mix well with sweet water 210 grams of starter and 200g sifted flour. Cover with foil and leave at cool temperatures (18-20C) for 8-10 hours (overnight) or 4 -5 hours, but at a higher temperature - 23-25C. This is a very liquid dough, so she would wander about in itself, and practically does not rise. On the surface of the dough will be a nice foam cap, well, of course the smell of sour fruit. Not peredergivaete the dough more than 12 hours, and the bread will be very kiliti.

Knead the dough. In 150 ml of warm water with 2 tsp salt and 0.5 tsp soda ( for those who don't like sourness in the bread). Stir the water, all the dough, 850 g of sifted flour, oil and knead a soft dough. Consistency is adjustable amount of water. I knead the dough in the bread maker. To do this, first pour in a bowl the water, oil and the yeast mixture and top with flour. Cover the dough and leave it to swell gluten in the flour for 30 minutes. Then make the dough for 20-30 minutes until a smooth, silky appearance test. Leave the dough under the film undisturbed for 1 hour.

Half an hour after making the dough, preparing the filling for the three types of bread. Take a ready-made seasoning "Provencal herbs" or they make a mixture of herbs to taste. Green onions washed, cut finely, 1 tsp vegetable oil proprium in the microwave at maximum power for 1 minute. A clove of garlic grind ( I'm in chesnokodavilke) mixed with 1 tsp. vegetable oil, more seasoning to taste. I added garlic dried tarragon 1 tbsp. rubbed in the hand.

An hour after making the dough, the fun begins) Grease with vegetable oil table, the knife and your hands so the dough does not stick. Put it on the table, cut with a knife into three parts. Each part is rolled, greased rolling pin into a rectangle. Smear the dough with garlic and onion stuffing, third - sprinkle with herbs de Provence without oil. Garlic filling.

Onion filling.

Herbes de Provence.

Every part of roll rolls.

Rolls stacked seam down in greased form and leave it in a warm moist place at a temperature of about 30 degrees for proofing for 2-3 hours to increase 2.5 to 3 times. I have a form stand on the gas stove with the included 130 degree oven, covered with bags or film. Before baking I add gas to the desired temperature for 15 minutes before landing the dough in the oven.

Rastavica bread cut at will with a sharp knife, put in a preheated oven at 230-240 degrees. The first 5 - 10 minutes with steam. I have no such function, because after I load the bread in the oven and spray on the walls of the oven for 30-40 ml of water on each side, or put on the bottom level of an empty pan, and pour water on it (60-80 ml). Then diminish the temperature to 180-200 degrees and bake for another 30-40 minutes. I have all three forms are placed together on one tray at the top. Here's the finished bread)

The bread is really good. Prescription Lights already baked it several times, but with my additions of an entirely different bread flavors and aromas. Real bread for dinner. Garlic is a good soup or pea soup. Onion and Provencal herbs is almost universal. And we really liked the Onion option that snapped him out of lunch and instead of lunch)

The cutting looks very nice. Oiled layers apart, have sprinkled with herbs no butter, just a beautiful cut. The more oil in the filling, the more the gaps between the layers, but the bread is more hearty and delicious) So experiment and enjoy!)

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