My sourdough is no longer (and can only ?) 2,5 month. Doing exceptionally well on it and breads come out really delicious. And so I liked to bake bread, that I have for you today a proposal for the next:). This was so delicious, I do not know when she disappeared. It is soft and springy with a crispy crust. I searched this recipe on the blog Kornik w kuchni.
Ingredients 2 loaves
- 50 g sourdough rye, activated the day before in two stages *
- 80 g lukewarm water
- 150 t.550 g of wheat flour
- 400 g lukewarm water
- 600 g of wheat flour with high protein content
- 50 g whole wheat flour
- 25 g wholemeal rye flour
- 270 g of yeast
- 1,5 teaspoon salt
Components of the grout mix, Cover with plastic wrap and let stand at room temperature 8-12 hours. Grout should have the consistency of a compact, dense cake.
After this time, mix the flour with water to connect the components. Allow to stand for 20 minutes. Then add the yeast and salt and mix smooth, the dough. Ready to put the dough into oiled bowl. Allow to rise for 2,5 – 3,5 hours. After an hour remove from the bowl to floured pastry board, degas and submit. Put into a bowl. After another hour, you can repeat the procedure.
Remove the risen dough on pastry board, divided into two parts. From each shape a loaf. If you have baskets to grow, are inserted into the bread, linking up. I do not have baskets, then baked in oil-smeared keksówkach.
Allow to rise for about 3 hours. The dough should double in volume. For me enough 2 hours.
To put on the lowest oven shelf bowl of water (bread is baked with a pair of). Preheat oven to 230 ° C. Put the loaves and bake for 15 minutes. After this time, reduce temperature to 200 ° C and bake for 25 minutes.
After removing from oven to cool on a wire rack.
* sourdough activated 2 stages: we sourdough, fed with the same amount of flour and water, Stir and leave for 8-12 hours, after that time once again fed with the same amount of flour and water as above and leave the 5-6 hours.
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