Another suggestion sourdough bread, and another favorite bread. If I had to choose, which hitherto I have baked bread was the best, maiłabym is a big problem… All are equally delicious, and all become the favorite. This bread takes some time, but it's worth it to him to devote, because it is delicious. Wonderfully crispy crust and delicious wheat pulp. You just have to try it!
Jeffrey provision Hamelmana.
For these components come out two loaves.
Components of the yeast:
- 136 g of white wheat flour bread
- 168 g of water
- 2 tablespoons sourdough rye or wheat
All the ingredients to mix together yeast, Cover tightly with foil and let stand for 12-16 hours at room temperature.
Ingredients for the dough right:
- 680 g of white wheat flour bread
- 90 g wholemeal rye flour
- 420 g of water
- 1 tablespoon of salt
- the leaven
All the ingredients except salt dough proper mix. Cover tightly and let stand for about 60 minutes at room temperature. Then sprinkle with salt dough and mix by 2 minutes. Set aside covered to rise for 2,5 filing hours at this time twice (co 50 minutes).
Divide the dough into two parts and form of these loaves. Put into the trash to grow. I still do not have trash, but the cake was so dense, that formed loaves on a baking tray and left, loaves have lost form. Allow to grow for another 2,5 hours.
Bake with steam at 230 ° C for about 45 minutes. Cool on a wire rack.
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