Last saved my life! :) Exaggerate, of course, but it was a real emergency exit, the last time somehow missing from the house of bread and the terrible truth came out in the evening, just before Christmas day (= closed shops). In yeast and outgrowing zakwasowy zakwasowca there was no time and had to be rescued in yeast. Bearing in mind the wonderful (in taste and form:)) Pan de Horiadaki with olives and black cumin , I chose another Greek, white bread - wheat and corn country of a book on baking yeast by Mirrabelki . Like Mr. de Horiadaki, beautiful countryside and growing fast (although I gave him the minimum time, and should grow a little longer) and has a delicate flesh and skin. In my opinion, was a little bit too salty and I do not know if this is a question of the salt content of salt, or individual taste, but next time I will add two teaspoons of salt instead of the entire one and one half of the original provision. I chose a version of basketball (for which a fan lately:)) and proudly watched as a loaf swells in the furnace, like an inflatable balloon:) And I think I finally learned how to cut (after the numerous tests and searches, the ideal equipment for this purpose proved to be a technical ułamywany blade:))! Finally, the Greek country bread heroically saved the family from a holiday breakfast without bread, and I recommend it to fans of white bread and Greek flavors. Fits beautifully in soups.
Country Greek bread (wheat and corn):
450 g of wheat flour,
20 g corn flour,
30 g whole-wheat flour, 1.5 teaspoons
dry yeast (instant),
1 teaspoon sugar 2 teaspoons salt
, 1 tablespoon olive
,
approximately 350 ml of water
Mix flour with about 300 ml of water and leave for about 20 minutes. That has absorbed the liquid. Then knead 10-12 minutes, gradually adding remaining water. At the end of kneading add successively yeast, sugar, salt and olive oil. Dough should be soft, rather loose and not be easily torn. If it is too dense or rare, if necessary, add water or flour.
Cover tightly and allow to rise for 2-3 hours. In the middle of the rising time, remove the dough has risen, stretched and re- form a ball.
dough lightly overgrown once again risen, to form a ball or loaf and put into a greased mold or sprinkled with olive oil potato flour the basket and leave to rise again for 1-2 hours.
About 30 minutes before baking preheat the oven to 200 degrees C. Bochenek cut their surface (the one grown in a basket, first translated in the hot pan or baking stone). Gently spray with water and put the bread oven. Bake approximately 40 minutes until golden brown.
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