Why is this the perfect bread? Because it is tastier and cheaper than store-bought, last longer fre

Why is this the perfect bread? Because it is tastier and cheaper than store-bought, last longer fresh and do not need him long to knead. It is such a miracle and it took me several months before baking class singapore I brought the recipe to perfection. Whole recipe uses two principles of preparation. One is the so-called no-knead-bread, or bread that there is no need to knead. I will not here to play I discovered America. This method has experienced an incredible baking class singapore boom on the Internet baking class singapore in 2006. The original baking class singapore recipe is available on the Web New York Times. The Czech written instructions for the no-knead bread-and ZUCCHINI on your site. The recipe itself is great and produces better bread than buy in the store. The advantage of the basic recipe is to mix the ingredients in the evening and in the morning we transpose dough on a floured cloth and proving, after the second bake. Needless therefore neither a food processor, or strong hands kneading trip. The disadvantage is that the dough is extremely thin (ill work with it), and the taste is pretty good, but it can be improved. The second principle which is my recipe uses yeast and are, therefore, sourdough baking class singapore bread (Eng. Sourdough). Everything about sourdough and its use fantastically wrapped up Maškrtnica on your site. Before preparing my version I recommend to read all the article by Maškrtnice. Especially if you want to create your own sourdough. If you are interested in my sourdough, so you love it propagates. Just write in the comments. baking class singapore I have already partitioned on him and people from it successfully bake their bread at home. However, if you are not from Bratislava, see sourdough map, or you may make your own sourdough, sourdough recipe for example, you can find here.
Ingredients: 80 g sourdough starter (in the ratio of flour and water 1: 1 - pictured above) 80 g whole grain rye flour (I recommend Kuchenmeister) 320 g flour T650 (recommended mill Ruskov) 300 grams of water 2 teaspoons salt (about 10 grams) Both types of flour are readily available in most chains, but you can use any bread T650, and any other whole grain flour.
Procedure: I want to have bread ready at noon and training časujem follows. Around 22:00 mix all ingredients and container cover with plastic wrap. In the morning baking class singapore around 9:00 I tip the dough out onto a floured board and gently mixed and put into baskets to rise a second baking class singapore time. 10:30 Powering the oven to 250 degrees. The oven should be given at the outset earthenware or glass container with a lid, which we bake bread. About 11:00 I put into a preheated vessel dough, cover with lid and bake at unchanged at 11.30. Then reduce the temperature to 210 degrees and hell uncovered to 11:45. Cooled at a cooling grid. Once the individual steps without obkecov: mix ingredients (just a minute to well together) Let rise for at least 8 hours mix (air is expelled from the road and translate into baskets if we have) let rise for at least 1 hour bake in a preheated closed vessel at 250 degrees 30 minutes Damn 15 minutes uncovered container at 210 degrees fermentation times can vary dramatically depending on the room temperature. The first time I recommend to eat only bread with butter and salt. When you prepare your home it once, you'll never want another. I bake it 2-3 times a week.
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