Another recipe taken from my book now sacred bakery, which is not for sale, from time to time I will take it back to the library, mapporcazozza! I try it every now and even in libraries, who may republish it, but nothing! In short, so soon I will try the recipes and all posted!
INGREDIENTS:
300 g of rye flour and 700 grams of bread flour, 2 teaspoons salt , 1 cube of yeast, 575 ml of warm water, 1 jar of plain yogurt, at room temperature.
Mix flour and salt in a bowl, make a hole in the center. Crumble the yeast into a cup, add about 1 / 4 water, and stir to melt it, pour it into the fountain, along with the rest of the water and yogurt. Gradually, move the flour to the center of the fountain for mixing the dough is soft but not sticky. Stocks can vary: if it seems too soft, add more flour if it is hard or dry, add more water, little at a time.
Transfer the dough on a floured work surface and work hard for 10 minutes, put in bowl, cover with plastic wrap, mattress and let rise in oven with the light bulb, for 2 hours.
transfer leavened dough on a floured work surface and press with your knuckles to deflate, divide the dough into two equal parts and form two loaves. Place the loaves on the plate of the oven, lined with parchment paper, cover with a cloth and let rise for 60-90 minutes.
Preheat oven to 220 ° C; discover the bread and cut into the surface with a sharp knife . Bake for 35 minutes, or until they sound hollow when tapped on bottom, then cool on a metal grid.
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