Country bread (by Zorry)

5.00 avg. rating (99% score) - 11 votes

When I saw the bread I knew, I had to do it. I had only certainty, if my sourdough can handle. After a few more questions to set into baking bread colleagues, I decided to try. Bread was not for nothing is called “Mercedes of the loaves'. It has a very nice crispy skin and flesh punched. And despite appearances is not hard to do. The provision found in Dorothy and comes with Forum Cincinat.

Chleb wiejski

 

Ingredients for a large loaf of bread:

Biga:

  • 85g of wheat flour (type 550)
  • 20g whole wheat flour
  • 60g of water
  • 0,2g of fresh yeast
  • 0,2g only

Poolish:

  • 105g of wheat flour (type 550)
  • 115g of water
  • 0,2g of fresh yeast
  • 0,2g only

A mixture of yeast:

  • 170g of wheat flour (type 550)
  • 40g whole wheat flour
  • 115g of water
  • 105g of active yeast

Cake appropriate:

  • 540g of wheat flour bread
  • 40g whole wheat flour
  • 320g of water
  • 5g of fresh yeast
  • 22g only
  • biga, poolish and a mixture of yeast – whole

In the evening the day before baking to prepare in three separate vessels bige, poolish and the mixture of yeast. Let stand covered for 10-12 hours at room temperature.

The next day, dissolve yeast in water 20g. Flours, yeast dissolved, 230g of water and poolish placed in a mixer bowl and knead dough (about 3-4minuty). Let stand covered for 30 minutes.

Po autolizie, add bige, sourdough, salt and remaining water and knead 5 minutes. The kneaded dough should be soft and slightly sticky. Let stand covered for 1,5 hours. After 20 and 40 minutes to knead(for degassing).

Shape dough into a ball, put into the trash omączonego. Cover and leave to rise at room temperature 1,5 hours. (Unfortunately, I still do not have to grow up trash, so my dough rose and hell in a springform pan with a diameter 24 cm in diameter).

Preheat oven to 240 ° C. At the bottom of the oven set the bowl of water, which produce a pair. Cake cut and immediately put into the oven. Furnace 20 minutes, then reduce temperature to 200 ° C, repeal the oven door to release the steam and bake for another 10 minutes.

Remove the bread from the oven, raise the temperature to 230 ° C, put the bread and bake for another 10 minutes.

Remove from the oven, cool on a wire rack.

Chleb wiejski

Chleb wiejski

Enjoy!

 

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9 comments
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Kamilku
Kamilku
10 years ago

Hejkum ejkum!

And what is the same recipe for sourdough? Różnistych so many on the internet but you look like the most beautiful breads 🙂

Magda K.
10 years ago

Beautiful loaf, I also Chrapek him 🙂

russkaya
10 years ago

I am pleased to inform you, that your blog has been nominated for the One lovely blog award 🙂
http://dzismamochotena.blox.pl/2011/07/Lody-cynamonowe-i-wyroznienie.html

co by tu zjesc
10 years ago

It looks really good ,encouraged to bake:)

dorotus76
10 years ago

Tasty! I have a beautiful cross-section, beautiful holes 🙂
I greet!

tastefully
10 years ago

Beautiful! Until the monitor can sense the smell…
Asiek, you are a champion of all pastries!