Preparation:1. take out a piece of old dough from the refrigerator for 5-7 days of storage.2. put the sourdough dough on the old dough.
We take all the products listed for making the dough.
Mash the potatoes finely with a fork. The liquid should be warm up to 40-50 * C.
We put everything in the bowl of the food processor, knead the dough - just mix all the ingredients until a homogeneous liquid dough.
We get this dough:
Cover the dough with a towel and leave it to rise and ferment for 12 hours. I put on the dough at 23 o'clock, and at 11 o'clock in the afternoon you can continue to work with it.
The fermented dough will look like this:
It's hard to see in the photo, but the dough inside is elastic, springy!
The smell of sour dough - leaven.3. make the main dough.
I put all the ingredients listed above in the bucket - dough on the old dough and everything else.
I knead the dough in a bread maker - a long and thorough kneading makes the dough plastic, kneads until smooth. It is better to make the gingerbread man soft - keep the balance of flour and liquid.
After the end of the kneading, the dough turns out like this:
Now you need to cut off a piece of dough about 200 grams (or as much as you need) from this piece and put it in the refrigerator for storage - this will be our "old" dough the next time you knead the dough, after 5-7 days of storage.
I do this: I put the dough in a bag, tie and make a sticker with the date the dough was booked for storage.
The rest of the dough will be processed further.4. we do the kneading of the dough.
This is the first kneading test. Since the dough was well kneaded in x \ n, we will not crush the dough for a long time.
Sprinkle the table with a little (1/3 tbsp. L) flour, lay out the dough from x \ n, and form a bun out of it, like this:
Now sprinkle the inside of the bowl with flour (slightly !!), and put a bun of dough into it for proving.5. proofing the dough.First proofing
will take place in the oven at 30 * C. During this time, the dough will increase in volume, become plastic, beautiful, even, with a hat.
I draw your attention to the fact that the dough rises very quickly !!! even at the first proofing !!!
Don't go far! The dough can double in about 30-40 minutes !!!
Do not allow the dough to creep, this will lead to a deterioration in the quality of the dough !!!6. second workout of the dough.
After the first proofing, you need to knead the dough.
Put the dough on the table sprinkled with flour, with one hand turn the ball of dough over and over again, and with the other hand bend the edges from the edges inward to the middle.
This kneading releases the flour gluten and prevents air voids and bubbles from forming in the dough. It turns out a round loaf with a smooth top and folded bottom.
We put the dough for proofing.7. second proofing of the dough.
I do the second proofing on a baking sheet, since I bake bread on the hearth.
I cover the round baking sheet with specials. with a rug, I put the bun on a baking sheet after the seams down.
I put the baking sheet into the oven for proofing at 30 * C until the dough increases by 2-2.5 times.
I cut the bun from above with 3 cuts. I do it with a razor.
The second proofing is also very fast - be careful !!!
About 15-20 minutes before the end of the proofing, I take out the baking sheet with the dough and put it on the table.
At this time, I turn on the oven for heating at 200 * C - the oven heats up.
I put a ceramic plate on the grate, which also heats up during the heating of the oven.
The oven heating time is 15-20 minutes.8.bake bread
When the oven heats up to the desired temperature, put a baking sheet with the dough piece spaced apart.
At this time, from the cold dough, the temperature in the oven drops by about 10-15 * C.
But a heated ceramic plate helps, it compensates for the loss of heat from below, the dough explodes and it sharply increases in volume during the first 5-10 minutes.
Then the dough will not fall off, the shape and height will be preserved.
After 15 minutes from the start of baking, I reduce the temperature to 180 * C.
After another 15 minutes, I turn the temperature down to 165 * C, and insert a temperature probe into the bread, which will track the temperature of the bread's readiness inside - 94-96 * C.9. bread after baking.
After baking, I grease the crust with olive oil - the crust becomes softer, tasty, healthy, beautiful and ... .. complete design and yummy !!!
I put the bread to cool. If the crust is strong, you can cover with a towel in one row.
We will cut it after the bread has cooled completely - the bread will be tastier.
Well, very tasty bread !!!
Airy, perforated, has its own taste, crusty crust !!!
This bread is easy to bake. An important role is played by the sourdough dough - good lifting force, less yeast is required. Due to the sourdough dough, a good dough is obtained, plastic, soft.
The taste of the finished bread also has a slight aftertaste of the presence of sourdough.
Bon appetit, everyone! Bake and eat delicious bread!