Somewhere I read, that as we get away with his first sourdough bread, it will no longer wanted to eat it from the store. I agree with that in 100%. Because once you have finished sourdough, It's no problem to make bread. The only problem, which one to choose bread… This time the choice fell on the Czech country bread. It is very simple in execution. It has a neutral, traditional taste. The flesh is moist and springy. Proud! I found a recipe online CinCin.
Ingredients:
- 150 g sourdough rye
- 300 g lukewarm water
- 400 g of wheat flour bread (I replaced some wholemeal flour)
- 100 g of rye flour clear
- 1,5 teaspoon salt
- 1 teaspoon dry yeast (4 g) or 8 g of fresh yeast
Place all ingredients in a bowl mixer. Knead for about 8 minutes. The dough will be loose and sticky. A bowl of refined cake cover with foil and let stand for 10 minutes to cakes 'rested'. After that time once again to form for about 5 minutes. Allow to rise for about 2 -2,5 hours. Grease a large mold cakes with butter and sprinkle with bran. Put it into the dough and let rise again. Before baking you bread spread with beaten egg and sprinkle with your favorite grain.
Bake at 240 ° C for about 40 minutes. I baked the first 15 minut w 240°C, then lowered the temperature to 210 ° C and baked the next 30 minutes (because too much przypiekał). Cool on a wire rack.
Enjoy!
Upiekłam ten chlebek na dwutygodniowym zakwasie. Nie miałam żytniej jasnej więc dodałam żytnia razową. Trzeba było dodać trochę więcej wody, bo wiadomo każda mąka inaczej wchłania. Następnym razem dodam więcej soli bo w usa sól jest mniej słona a cukier mniej słodki. Chlebek dorastał najpierw w misce a drugi raz w koszyczku. Po przełożeniu na blachę, przecięłam w dwuch miejscach. Wyszło cudo i nie tylko wrokowe, smakowe również. Będe wracac do tego przepisu. I greet
I'm glad, że chlebek się udał.
Thank you for the comment and best regards!
Sourdough bread never did.
Your looks delicious, and the pictures are great.
Regards.
You have to try!!
Thanks and regards!
I did it already several times and I must admit, that is brilliant! And about his own sourdough bread wrote honest truth! Since I have not bought a single loaf of cvhleba, samam when I conjure up such delights 🙂
And what a satisfaction it gives burning:)! Today I bake bread rural (by Zorry). This time we'll see what comes out:)
Such a hell, and we all tasted it:)
Regards:)
is true, although recently walked away from this principle – that is, only that I bake at home – due to the heat and laziness… But because to bake bread, you need to rip it somehow logistically – growing and cooking with a stay at home
was no, rip it… recently had miscalculated the time, bread quickly grew and there was a problem… but it is worth!