himichka
Here are the fruits of my labors today (instead of checking the tests). Baked according to Ludmila's recipe with LJ. Part of the water and flour replaced 200g of French sourdough (liquid)

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Challah using French sourdough. (in the oven)
himichka
Here is a recipe for 2 challah:
700g flour, 35g fresh yeast, 2h. l. salt, 100g sugar, 50g margarine, 2 eggs, 280-320g water. In the dough, I replaced some of the flour and water with 200 g of French sourdough (100 g of flour + 100 g of water). First you need to dilute yeast with 1 tbsp. l. sugar and 50g of water, separately boil the remaining water, salt, sugar and margarine. Cool the mixture and knead a rather steep dough, adding a pinch of vitamin C. Leave the finished, slightly sticky dough to ferment for 1.5 hours. It will increase in volume by about 2.5 times. Knead the dough, let it freeze for another 1-1.5 hours, divide into equal parts by weight. I divided it into 10 parts, allowed the dough to rest and weaved two challahs from 5 plaits. It was a revelation for me that the dough must first be rolled out and 40 cm long bundles should be twisted from the rolled dough. Ready challah laid on a greased baking sheet for proofing for 1 hour 15 minutes. They grow great in volume. Before baking, I smeared the challah with whipped yolk and sprinkled with poppy seeds. Furnace 35-40 minutes at 165-180 degrees. The weight of the raw dough was 1367g, the weight of one finished challah was 613g. The challah turned out to be huge! Delicious. A couple of weeks ago I baked "Festive" challah, according to that recipe I had to add water, the dough was too steep. Everything is much simpler here. The dough is excellent at work, the ascorbic acid dries it out. Bon Appetit!
Celestine
Yesterday I baked baguettes on the basis of this test, I liked them very much, soft ones, just what I wanted. Thank you

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