Today I invite you to the next bread from my home a small bakery:) Scare on Laboratory of pastries waiting for the right moment, To bake it in the end. My only regret, that he had waited so long, he is amazing. Crispy skin, soft and firm flesh with tiny holes, such, I like the most. Very, but this much we know podpasował and, I will come back to it. It is not complicated, does not require long preparation. Just set the leaven in the evening, to be able to mix the dough in the morning and wait until grow. And after about 3 hours, enjoy the fresh, baked bread. Another advantage is the compact cake, which can easily be formed into a desired shape. I recommend you very much!
P.S. A little bread beside the bread mold is formed FOR IN Zuzia. She was very proud of myself:) I am with her, too…
Components of the yeast:
- 100 g sourdough rye
- 200 g spelled flour wholemeal ( I used the type of 1100)
- 100 g of water
Mix all ingredients in a bowl, cover with foil and let stand at room temperature 12 hours.
Ingredients dough right:
- 100g rye bread flour type 720
- 400g of wheat flour
- 230g of water
- 1 teaspoon of honey (I just do not, therefore omitted)
- 10 g fresh yeast or 1 teaspoon dried (I did not give at all)
- 1,5 teaspoon salt
All the ingredients together with the whole leaven put in a bowl and mix. I did the hook, but you can also do it manually. The dough should have a compact and consistency. The dough form a ball wyrobionego, and put it into lightly oiled bowl. Cover and let stand at room temperature 1,5 – 2 hours. During this time the dough should clearly larger in volume. After this time the risen dough to form loaf, put in a basket of bread to grow, or like me, immediately to the form in which we bake. Allow to rise for 30 – 45 minutes.
During this time, preheat the oven with a stone or plate, do 230 ° C. Overgrown in one motion to postpone the bread into the pan or baking stone . Spray the oven walls with water. Bake for 10 minutes, then reduce temperature to 210 ° C and bake for another 30 minutes. The bread should be nicely brown. Baked, tapping from the bottom should give a dull sound. Remove from the oven, cool on a wire rack. Cut after complete cooling,.
And now a few words about a, where you can prepare not only the bread, but also pies, casseroles and vegetable dishes, and which she has always wanted to have:) I do not know, whether this is due to mold, but the bread it has grown very nicely. None of bread so far, so nicely I was not raised in any other form. The form also has enamel coating, through which food prepared in it should not stick. I did not stick, provided, that before the first use you follow the instructions given in the instructions. For me, just like the bread a little bit too small. But in good conscience recommend!
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