UNDER CONSTRUCTION. PAGE TRANSLATED WITH GOOGLE TRANSLATOR! With many hours of fermented flour bread is very tasty and aromatic. Through baking bread under the cover it has a very crispy crust.
ingredients:
- 400g - Wheat bread flour type 750
- 280g (70%) - Lukewarm water
- 9g (2,25%) - salt
- 2g (0,5%) - Dry yeast
The flour is sieved through a sieve. Pour into a bowl and add hot water, mix and leave for about 20 minutes. Add salt and yeast and hard article to be joined ingredients. Leave in a bowl, covered, for approximately 5 hours at room temperature. At the beginning of the fermentation you need to raise the dough at about 30 minutes - two three times. To not kleiło to hand you the dough and sprinkle with flour. Degassing causes yeast develop better, and the same cake becomes stronger.
After fermentation, lay off the cake on floured pastry board, gently flatten and wrap the edges to the center. Formed in this way pass the loaf (folding inside) to the basket dusted with flour to growth. Leave for about one and a half hours at room temperature. About 15 minutes before the end proofing, warm the oven to 250st.C with cast iron pan or ovenproof glass vessel in the middle. Put the dough with a basket on a floured board, with boards for hot pot.
Bake for 15 minutes, covered, at this time, reduce the temperature to 230st.C and remove the cover. Bake another 25-30 minutes.
Cool the bread on a wire rack.
test video
You can listen to how great crunches when cut
The final expansion in the basket
A few more minutes and the dough goes into the oven
Beautifully baked crust, regular crumb
Heavily baked skin looks gorgeous, it gives the unique taste
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