delicious, fragrant bread according to the recipe of Richard Bertini from the book "His Bread"
Wheat-rye dough:
400 g wheat bread flour
100 g wholemeal rye flour (dark, whole grain)
10 g fresh yeast
10 grams of salt
350 g (350 ml) of water
1 tbsp cumin seeds
250 g of light or dark raisins
flour for sprinkling
Test preparation:
Mix both types of flour, add the yeast to the mixture
Add salt, water
At the very end of the batch, add raisins mixed with cumin seeds.
Continue kneading until the spices are evenly spread on the dough.
Roll the ball, place in a bowl, cover with a towel and leave for 1 hour.
Molding and baking:
Heat the oven to 250 degrees.
spread the dough onto a lightly floured surface and divide into two parts.
Form two balls, cover with a towel and leave on the work surface for 10 minutes.
From each ball form a tight loaf about 20 cm long
Lightly sprinkle a towel over the flour and place loaves on it, separating them from one another so that they do not touch when proofed.
Cover with another towel and leave for one hour or until the loaves double in size.
Apply to the surface of the loaves with a razor or a sharp knife a pattern similar to the streaks of the wood leaf
(one long longitudinal section, from which smaller cuts fan out)
Spray the oven with water from a spray bottle, put the bread on a baking stone or preheated baking sheet and quickly close the oven.
Reduce heat to 220 ° C and bake for 30 minutes.
If you tap on the bottom of the finished loaf with your finger, it will respond with a hollow "empty" sound.
Remove from the oven and cool on a wire rack.
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