Fleshy and delicious with a soft center and crunchy crust on top. These few words should be enough, they might have wanted to bake this bread. We have not yet tasted, and will visit again on our table. Thanks Eli for the provision of kartoflanego fields and all, I highly recommend this bread!
Ingredients for two loaves:
Sourdough (prepared the evening before baking):
- 116g of rye flour
- 116g of water
- 10g of yeast basic
- 388g wheat bread flour
- 1g of fresh yeast
- 1g only
- 270 ml of water
- the leaven
- the leaven
- 388g of wheat flour bread
- 78g of rye flour
- 10g pork lard
- 10g of fresh yeast
- 300 ml of water
- 21g only
The day before baking prepare the sourdough and let stand for about. 18 hours at room temperature.
At the same time make the leaven: combine all the ingredients together and set aside for 2 hours at room temperature and then put in the fridge for 16 hours.
Mix the two flours in a bowl, add lard, sourdough and yeast. Dissolve yeast in water and pour into a bowl. All the ingredients and mix thoroughly for about 8 minutes. Then sprinkle salt and knead for a further 4 minutes. The dough should be smooth and stand out from the bowl. Ready to translate into oiled pie pan and set aside covered to rise for 30 minutes. After this time, remove the dough with flour sprinkled on top, degas and folded and put back into the bowl of 15 minutes.
Divide the dough in 2 parts and form two loaves. Put flour breads to wysypanych baskets to grow, merging to top.
Set aside covered to rise (bread to double in volume).
At the lowest oven rack to put a bowl of water, Preheat oven to 240 ° C. Put the bread and bake for 10 minutes, then reduce temperature to 200 ° C and bake for another 40 minutes. In the middle of baking set aside for a moment the door, to release a pair of. Remove from the oven, Leave on a wire rack to cool completely. Baked bread should have a ruddy skin and tap the bottom should give a dull sound.
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