You will definitely spend no more than 10 minutes to prepare the food and knead the dough, and then it will take 5 minutes to eat this delicious bread.
To bake bread, we need:
- 300 g of bread flour;
- 100 g rye flour + (a little flour to burn the desktop);
- 300 g of cool water with a temperature of 12-18 degrees;
- 0.5 tsp instant (dry fast-acting) yeast;
- 1 tsp with a small slide of salt.
Instant yeast has advantages over others, namely:
- High lifting force,
i.e.the dough needs 10-60 minutes to ferment.
- Lack of “yeast” aroma, because this yeast is the freshest. They are obtained by deep and instant dehydration of yeast cells under special conditions.
On a note! Everyone knows that an open package of yeast does not last long. And if there is half a pack left and it’s a pity to throw it away? The rest of the yeast must be tightly closed, wrapped with cling film to prevent air from entering, and put in the refrigerator. The yeast will not withstand a long time in this form, but quite a couple of days!
Sift two types of flour into a deep bowl, add salt and yeast here, mix everything thoroughly. It is best to use glass or ceramic cookware as it does not oxidize when it comes into contact with the dough.
Gently pour in water and at the same time knead the dough by hand, you can use a wooden spoon. The dough should be loose and sticky. Cover the dough with a tea towel and place the bowl in a dark place for 12-18 hours to ferment. Room temperature should not be lower than 21 degrees, otherwise the dough will not rise.
After fermentation, the dough should at least double and become bubbly.
Bread is molded on a table richly dusted with rye flour. Turn the bowl over the work surface and separate the dough from the walls with a spatula, spoon or hands. The dough that was on the bottom of the pan should be on top. Sprinkle the future bread with flour, level it with our hands into a cake and fold it in an envelope. We also fold the edges of the “envelope” in the center.
Thoroughly sprinkle a dishcloth or heat-resistant parchment paper with corn or rye flour (bran) and lay out the dough with folds down and smooth back up. The bread should be left for proofing for two hours, covered with a towel.
After an hour and a half of proofing (half an hour before sending to bake), turn on the oven and put a cast-iron pan with a lid in it. No cast iron – use any old heavy-walled pot with a lid.
Remove the preheated saucepan from the oven and put the bread into it (with or without parchment).
The first 30 minutes, the bread should be baked under the lid, then remove the lid and keep it in the oven for another 20-30 minutes at a temperature of 240-250 degrees.
Put the finished product on a net so that air can flow to the product, and cover with a towel. Can be left overnight or until cooled completely.
The crust is thick and crispy.
On a note! If you want a soft crust, let the bread cool for an hour, then wrap it in a towel and put it in a plastic bag. The moisture remaining in the bread will soften the crust.
Store bread in a cotton cloth or linen towel in a bread bin or saucepan with a lid.
Most importantly, the bread is delicious even the next day. Of course, if he lives to see tomorrow.
Bon Appetit everyone! Bake with pleasure!
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