While baking bread for some time already, it's beautiful loaves formation is still a challenge for me. So, when can I find a recipe for bread, from which even I Round loaf shape I can, I'm happy like a child. Lees
sourdough, found in Tatter, is one of these loaves. Ordinary wheat from the admixture zakwasowiec rye flour, neutral in flavor with a soft, fairly dense flesh and a wonderful crust that is one of those loaves of bread, to whom I will definitely go back. Not nacielam loaf before placing in the oven, so a little cracked, but nothing that does not stop. Bah, I personally think that even adds to its charm.
Lees sourdough
Ingredients:
- 240 g active rye or wheat hydracji
100% - 280 g of water
- 390 g white wheat flour bread
- 90 g of rye flour
- 11 g salt
In large bowl, mix sourdough with water, add two of flour, mix well. Cover tightly and let stand for 20 minutes to autolysis. After this time add the salt and form smooth, a bit sticky dough. Put them in the oiled bowl, cover and let stand for 2.5 hours by making time in half the time of fermentation.
the risen dough to form a ball, cover and leave for 20 minutes. Then shape the loaf and put into the basket (or, like me, the cloth-lined colander omaczona) joined in gore for 2.5 hours.
stone oven heated to 250 degrees, the bread broken down into the shovel, cut and slide on the hot stone. Bake with steam for 25-30 minutes, until bread browning in August, and the bottom will Tap a thud. Cool on rack.
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