Description
My recipe is suitable even for the novice Baker. Its time you spend a few minutes, most of the work will perform x/p.
Ingredients
-
Wholegrain wheat flour
105 г
-
Water
110 г
-
Sourdough
10 г
-
Salt
0.75 ч. л.
-
Sugar
0,5 ч. л.
-
Butter
0,5 ч. л.
-
Sunflower oil
1 ч. л.
-
Water
240 г
-
Wholegrain wheat flour
375 г
Cooking
First, make the dough. In transparent dishes put 10 g of starter ( my wheat leaven half a year, fertilize 1 times per week of 1:1:1, stored in the refrigerator ) and 110 g of water (the water you should pour into a container from the tap and let it soak for 8-10 hours, filtered and boiled water do not use.), mix and add 105 g flour (you can use regular whole wheat flour as well as excellent bread turns wholemeal spelt). The flour must be sifted. Carefully knead with a spoon, cover with a lid (I have with holes) and leave the room for the night (the Desired temperature during the fermentation of the dough is 20-22 degrees)
Approximately so it looks in the morning.
Now make the batter. To do this, we take our dough,240 g of water and 375 g of flour, with a spoon stir until smooth for a minute, cover and leave for 15 min (autolysis-to strengthen the gluten)
Now add salt, sugar and butter and kneaded about in the hand, not laying on the table.
Preludium the dough in a package or plastic box and leave in the fridge (at the bottom, where the stored vegetables ) for 8-10 hours ( you can Now safely go to work without fear that the dough perestoit-in the cold it's not gonna happen!). At low temperatures the lactic acid fermentation slightly inhibited, and the yeast multiply and reproduce, so the bread turns not sour.
That's how the dough looks after the fridge! Now turns the package over the bucket x/p and wet hand gently help him get into the bucket. Turn on mode "dough" (my x/p vymeshivaem 20 min, then 20 min walking, followed by short mixing and then a second rise for 50 minutes ). Without opening the cover leave the dough alone for another 90 min. and then turn on the mode "pastries"
That's the kind of bread we got.
In conclusion, I want to discuss one of the beneficial properties of sourdough. In the shell of the grain contains natural konservattivi acid which blocks the absorption of many important minerals (iron, calcium, zinc, etc.). Fortunately under the influence of phytase (the enzyme that aktiviziruyutsya long fermentation sourdough )phytic acid is destroyed.
BON APPETIT!!!
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