Combination of white flour type 812 and rye flour is one of my favorites and the addition of linseeds complete the taste of this lovely bread.
Sourdough with Linseed
Combination of white flour type 812 and rye flour is one of my favorites and the addition of linseeds complete the taste of this lovely bread.
Servings: 1 Loaf
Ingredients
Activating starter
- 10 g Sourdough starter
- 10 g Bread flour Type 812
- 10 g Water
Levain
- 10 g Activated starter from above
- 50 g Bread flour Type 812
- 40 g Water
Main dough
- 400 g Bread flour Type 812
- 40 g Rye flour Type 1150
- 280 g Water
- 10 g Sea salt
- 40 g Linseed
Instructions
- - In a bowl mix all ingredients to activate the starter, cover with cling film and leave at room temperature overnight.- Next day in the morning in another bowl mix 10g of already activated starter, 50g flour and 40g warm water(body temperature). Cover with cling film and leave at room temperature. Wait until double in volume. This will take about 4 to 6 hours depends on the room temperature. I would suggest using your oven with the light on only. This is то create a room with 26-28C and speed up doubling. - Right after you mix the Levain, mix bread flour, rye flour and 260g water to a rough dough. Cover with cling film and leave it to autolyze (rest) until the Levain is ready. -After the Levain has double in volume add it to the main dough and knead to make an elastic and smooth dough. This will take about 10 min by hand and 5-6 min with mixer on 2nd speed. Leave it covered to rest 30min. -Now is the time to add the salt and 20g water, linseeds and knead gently until salt has been dissolved. - Cover with cling film and leave to proof at room temperature until double in volume. -During this time make 4 S&F (stretch and fold) to develop a good gluten net. Don't skip this. -After it doubles place it on a lightly floured bench and leave to relax for 30 min covered with a tea towel to prevent forming a skin. -Shape it and place it in a proofing basket and leave in the fridge to make the final proof. This will take about 12-18 hours.-Bake straight from the fridge in preheated oven in cast iron pot with lid for 25 min at 250C first and then 20min at 200C or until ready.
Хляб с квас и ленено семе
Комбинацията между бяло брашно тип 812 и ръжено бяло брашно е една от най-любимите. В България може да използвате типово брашно, тъй като то се покрива с тип 812, а добавката на ленено семе обогатява вкусът на този чудесен и здравословен хляб.
Servings: 1 хляб
Ingredients
Активиране на кваса
- 10 г Квас
- 10 г Брашно 812
- 10 г Вода
Префермент
- 10 г Активиран квас
- 50 г Брашно 812
- 40 г Хладка вода
Основно тесто
- 400 г Брашно тип 812 или Типово брашно
- 40 г Бяло ръжено брашно
- 280 г Хладка вода
- 10 г Морска сол
- 40 г Ленено семе накиснато една нощ и след това измито.
Instructions
- – В купата смесете всички съставки, за да активирате квасът, покрийте с прилепващ филм и оставете на стайна температура през нощта.– На следващия ден сутрин в друга купа смесете 10 g вече активираният квас, 50g брашно и 40g хладка вода (телесна температура). Покрийте с прилепващ филм и оставете на стайна температура. Изчакайте до удвояване на обема. Това ще отнеме около 4 до 6 часа в зависимост от стайната температура. Предлагам ви да използвате фурната само със включена лампа. Това е за да се създаде пространство с температура 26-28С и да ускорите процеса.– Веднага след това смесете брашното за основното тесто, ръжено брашно и 260 грама вода на грубо тесто. Покрийте с прилепващ филм и оставете да почива (това се казва автолиза), докато докато префермента стане готов за работа.-След като префермента е вече удвоен, го добавете към основното тесто и месете, докато получите еластично и гладко тесто. Това ще отнеме около 10 минути на ръка и 5-6 минути с миксер на 2-ра скорост. Оставете го да почине за 30мин.-Сега е моментът да добавите солта с 20 грама вода, лененото семе и месете пак, но този път леко, докато солта се разтвори.– Покрийте с прилепващ филм и оставете тестото да втаса на стайна температура до удвояване на обема.– През това време направете 4 S&F (разтягане и сгъване), за да получите стегната и подредена глутенова мрежа. Не пропускайте това.-След като се е удвоило, поставете тестото върху леко набрашнен работен плот и го оставете да се отпуснете в продължение на 30 минути, покрито с кърпа, за да предотвратите образуването на коричка.– Оформете и поставете в кошница за втасване ,покрите с найлонова торбичка и оставете в хладилник, за да втаса бавно. Това ще отнеме около 12-18 часа.-Печете направо от хладилника в предварително загрята фурна в чугунен съд с капак в продължение на 25 минути първо на 250 ° С и след това 20 минути при 200 ° С или до готовност. Поставете хляба върху хартия за печене, за да не залепне на дъното.Приятни часове в кухнята.
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Son Kıtaplar En Güncel Kitaplar
Благодаря Ви майсторе за рецептата за хляба Бела Италия стана чудесен.
Радвам се, че ви харесва. Лек ден.