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While I was fortunate enough to mostly work from home, I also have a problem sometimes when letting feed yeast, when to rise and when to bake. Indeed, sourdough bread is not quite "the cup recipe". Just to give you example prekysne dough and bake battered brick. Eventually I came to a comfortable system, which can lead leaven and bake bread on a regular basis. Infographics
Basically you can do everything every 12 hours. Leaven let you feed in the evening silit when it is quiet. This is so the robot to 2 minutes. To speed up the leavening hold closed 7dcl Cup. Choice, do I add half cup flour and the same estimate as much hot water. Mixed to the required density if necessary to add a little more water. Cover with cloth and build the kitchen. Overnight has to do.
I wake up in the morning and earn the dough. I take off into a clean glass 2 tbsp sourdough new, sealed and again postpone the refrigerator. Give rest to the dough. It's about 250 g rye sourdough silit and I will add 400 g flour T650. Tablespoon of salt and cumin to coriander. Add water, but just enough to bring everything together silit and leave it. It is a little smoother, thinner and sticky. The whole thing takes about 3 minutes. During breakfast flour swells and quenched part of gluten (the important thing). After breakfast we need to start to knead. Gradually they translate and add another 100 grams of flour, until it ceases to be glued. Finally neatly silit ball path and lightly pomúčim Save to cloth-lined baskets. It's also a bit pomúčim for sure.
Thus prepared dough and cover with a clean cloth and discarded to the off oven. Let a room and do not spoil it drafts. This phase is probably the longest in the whole process takes about 7 minutes. Personally I like better silit result when kneading bread as the nemiesenom.
During the day the hoopla, at work, around the small well around the house. Come again in the evening, and when it is quiet, I turn Remoska. You can do the same thing with oven and recessed silit pan with a lid. Once the container is heated up properly, it must be quick to empty bran, I use spelled. The bread is so nepriklepí because bran into each other "does not suck" as if you spilled flour container.
If you have spilled silit container, quickly fold the liver. It may be that the little canvas glued, so it just carefully peel off, cut the very top of the loaf with a sharp knife (less likely to crack), re-cover and leave to cook for about 40 minutes. On REMOSKA sometimes a little hanky-panky with aluminum foil if top begins to happen to me pripekať. This phase lasts for about 5 minutes in total.
Baked bread should be removed and let cool on a wire rack. Although you will wiggle your nose, go you rather lie down and do not try it, uh, do not try it. Sourdough bread is a living thing works even after the cooking. Which means that fresh zduje you.
When you go to bed, in the morning you will wait in the kitchen beautiful fragrance and own bread. The whole process can also start in the morning or evening instead. Then of course all phases appropriately shifted. silit Themselves choose whether to have finished bread for breakfast, or you have to wait after work.
You do not have leavening, and after this guide you said that this is doable? Zoženieteho it for anything in the sourdough map www.pecempecen.cz. Related Articles How We Betka sourdough bread given how many will last a real sourdough bread? We found ... How to store bread? Pumpkin Day in Bratislava as a thematic mini food festival
3 May, 2013 by 13:22
Juuj Viktor! Slowly but surely gnawing at me, a little longer silit and start with baking bread and kvaskovanim and I :) You got such a good detailed description of the whole procedure from more could hardly not to say ... I just would like him could come home napiect silit :) ... but not, however, wait a someday I'll try!
during the week I prefer the two-stage management and baking in the bakery. bake sourdough spelled or rye-wheat of a total of 700 g of flour, hydration around 80-90%, cooking time 75 minutes. In addition, I do not have a top crust, I have another problem. I have a non-programmable ordinary bakery. I run a program silit batter, finally I choose hooks and leave in the OFF dokysnúť bakery. I have tested that the total time of zamiesenia is always between 3.5 to 4 hours. I have no problem with drying path, in this small enclosed space it's cool. then just baking program and a while additionally dopiecť. Among other activities, the bread is baked almost alone and ready for breakfast :-).
Hi, I wonder if this post is a little off, but. I started roasting sourdough bread in the oven, but only on the sheet. and me to do the larger loaf (that too from 300 g of flour + 300 g sourdough), so I