This week, the department will deal with conjunctivitis sourdough starter home. As a culture has to prepare the five days prior to the preparation of breads. I recommend baking the breads with stone slope - fireproof baking stone. Place the bottom of the stone bread oven and put it during baking.
Basic recipe as a culture
As a culture is the basis for complex, high-quality bread. When used sourdough natural yeast bread making. After prepare the first time as a culture, a lot of patience and love, all that remains will "refresh" it once every 72 hours with flour and water.
The stages being prepared as a culture to get maximum flavor and wonderful bread. Ingredients in the recipe are making a pound starter. To speed up the process of proving, especially on cold days, you can add 10 g of fresh yeast flours and water.
Step one:
√ 1 cup (240 grams) of water
√ 2 tablespoons (40 grams) of dark raisins
√ 2 tablespoons (20 grams) sugar
The second stage:
√ 2 cups (280 g) bread flour sifted
Third stage:
√ dough second stage
√ 1 cup water
√ 2 1/2 cups bread flour, sifted
To refresh as a culture:
√ 2 cups water (400 ml)
√ 3 1/4 cups (400 g) bread flour sifted
√ 200g pastry third stage
Step One: Place the water, raisins and sugar in a bowl and chill. Set aside three days at room temperature. Step B: Drain the water from the mixture prepared in the first stage a separate bowl and mix them with two cups of flour, until the dough is preliminary. Transfer the dough in a floured three hours of rest. Step Three: Transfer the dough to the bowl of a mixer and add 1 cup of water
And half 2 cups flour, place the dough hook on slow speed for about 5 minutes. Cover and leave another approximately 3 hours at room temperature. Refrigerate for another 72 hours. If you do not use the dough refresh it every 72 hours by adding flour and water in a ratio of 2 cups water and 1/4 cups flour 3 for every 200 grams Mhmbtzk. Once added mix in a mixer with a dough hook about 3 minutes. Leave for an hour at room temperature and refrigerate again for 72 hours. You can repeat any time left over dough.
Rustico
Marostica is a bread rich with the flavors, composed as a culture has just learned to prepare. It is also possible to convert as a culture surrogate listed below.
Materials (for 2 loaves):
√ 3 1/2 cups (500 g) bread flour
√ 3/4 cup (100 grams) of rye flour
√ 1/2 1 cup (360 grams) of water
√ 300g sourdough
√ 1 1/2 tablespoons (25 grams) of salt
Prepare the dough: a mixer with a dough hook to put 5 minutes on slow speed the flour and water (This helps the flour absorb water better). Stop the mixer, add as a culture and knead about 5 minutes at Aitit-binonit. Add the salt and put another about 2 minutes at medium speed (at this point the dough should easily break free from the side of the bowl). Cover the dough with a kitchen towel and let rise for about an hour. Divide the dough into two equal parts and form two balls. With a sharp knife cut grooves in the center of the ball-shaped X (to the bread opens). Cover the dough with a towel for a couple of hours. Preheat oven to 220 degrees and bake 40 minutes, until slightly browned.
As a culture surrogate home (almond dough):
√ 300 grams (less spoon 2 cups) flour
√ 1 1/4 cup (300 grams) of water
√ 10 g of fresh yeast
Mix all ingredients. Transfer to a bowl, cover with plastic and refrigerate until next day. Half an hour before working out cooling.
Sourdough bread with anise and olive oil. Taste Mediterranean
Sourdough bread with anise and olive oil
This bread combines Mediterranean olive oil and anise seeds. I like to eat it next Lbnh and olive oil.
√ 2 cups (280 g) bread flour
√ 1/2 1 (210 g) whole wheat flour
√ 1 1/4 cup (300 grams) of water
√ 200g sourdough
√ 1 tablespoon salt
√ 1 tablespoon (10 grams), anise seeds rinsed
√ 2 tablespoons olive oil
Prepare the dough: the bowl of a mixer with a dough hook about 5 minutes put the flour and water.
Cover with a towel and leave for half an hour at room temperature. Knead, add as a culture, and put about 5 minutes at Aitit-binonit.
Add the salt and anise seeds and put about 2 minutes at medium speed. Add the oil palms after another and continue kneading until the dough is released easily from the sides of the bowl. Put the dough in a bowl and floured hour and a half wait.
Remove the dough to the desktop. Creating two balls and cover with a kitchen towel for a couple of hours. With a sharp knife mark a square-shaped grooves bread and bake at 220 degrees for 35 minutes, until slightly browned. The bread I prefer to eat about half an hour after removing from the oven.
Creating a bread with a hole in the center: Divide the dough into 7 equal pieces and narrow them seven balls of equal size. Arrange 6 balls next to each other in a circle on the parchment paper. The seventh ball rolling pin roll out and place over the ring generated.
Creating a hole in the center. Cover with a towel and let rise for 3-2 hours. Place in the oven with baking paper and bake.
Bread topped with oats. A combination of flours
Sourdough bread topped with oats
Bread made up of three types of flours, wheat, rye, whole wheat flour and sourdough.
Materials (for 2 loaves):
√ 550 g (4 cups less than a tablespoon) bread flour
√ 1 cup (120 g) of rye flour
√ 1/2 cup (60 g) whole wheat flour
√ 360 g (1 1/2 cups) water
√ 300 grams of leavened dough hard
√ 2 tablespoons (30 grams) of sugar Demerara
√ 1 tablespoon (15 grams) of salt
√ 50g butter
√ 1 tablespoon (100g) Oatmeal
Put the flour and the water in the bowl of a mixer and knead 5 minutes at slow speed. Cover with a towel and place on the counter for half an hour. Add as a culture and sugar, put in 5 minutes on slow speed and increase to medium speed.
Add the salt and butter and knead until the dough is released easily from the sides of the bowl. Cover the bowl with a towel and let rise the dough time.
Split the dough in half, creating two balls and cover with a kitchen towel. Gently with a knife sticking out a square in the center of each ball, moisten with water to the top, and sprinkle it generously oats.
Let rise a couple of hours and preheat the oven to high heat (220-200 degrees) and bake 40 minutes, until slightly browned.
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