Monday, April 22, 2013

baking bread

Sometimes i like just baking a good bread on my own 


Wheat and rye bread - on sourdough

In the evening, prepare yeast:

2 tablespoons of sourdough rye bread (about 50g)
150 g water
150 g of wheat flour type 720

Stir, cover tightly with plastic wrap and let stand overnight at room temperature.

The next morning add:

1 and 1/4 teaspoon salt
300g plain flour type 650
150g rye flour type 720
4 tbsp sunflower oil
1 flat teaspoon ground cumin
200-250g of water
8 g of fresh yeast (or 1/2 teaspoon dried)

Dissolve yeast in warm water, pour into the grout and mix. Add oil, cumin and salt. Mix well and add flour: wheat and rye. Knead the dough (if necessary, adding flour and water) about 10-12 minutes in a mixer or by hand. The dough is soft and slightly sticky.
Transfer to oiled bowl and let stand in a warm for about one hour. Dough should almost double the volume.
After the dough has risen, remove the top, degas and form loaf (oblong or round), add to cart spilled flour and leave to rise for about re one hour. Shopping slip into a bag to foil cake obeschło not.
During this time, preheat the oven with a stone or pan (cast iron or clay) to the temperature 220stC.
Overgrown loaf gently translate (merging down) on a stone or a pot with a lid. Cut open if you want and bake for about 50-55 minutes. If we decide to cooking in a pot, after 35 minutes, take off the lid and bake 20-25 minutes, uncovered.

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