Agnes, thank you and the truth is delicious greet Ewa kitchen, I highly recommend is the one you ne

Wonderful baked bread, ie. Already baked it twice, because it seems a simple and unusual bread. I baked this bread so Wiesi who found the miracle, translated into Polish, baked and showed itself on its great blogu- smell of bread. Wiesiu thank you. Our Wisełka, from July every month doing a list of pastries Fri. "The sourdough and yeast." Is a great idea because you could browse and find great breads, rolls and pastries, cool thing .. This bread is my suggestion is the third on the list of the August "on sourdough and yeast." Two other is Bread and Bread Carob Ewelina Miller. But back to the South in a liquid leaven bread is bread magic, because my kitchen rules 2013 it is very simple ingredients, wykonie very simple and very delicious bread and przepiekanie overgrown. As it bakes it first makes a cake, and after a few minutes, doubles, or even triples in volume and is upwards. In this recipe the proportions my kitchen rules 2013 are perfect and that's my kitchen rules 2013 the strength of this bread. I highly my kitchen rules 2013 recommend. South leavened bread in the liquid
(Söder White Leaven of Barbara) Grout 1: 6: 5 1 part / 34 g active sourdough 100% hydration (and baked rye and wheat, both are suitable) 6 parts / 204 g of water, 5 parts / 165 g of wheat flour bread Ingredients grout mix and leave on the kitchen counter for 12-16 hours. Cake 1: 1: 2 1 part / 369 g of the slurry (minus my kitchen rules 2013 the 2 tbsp grout slurry for the propagation of the next bread) 1 part / 369 g of water, 2 parts / 738 g of wheat flour bread dough ingredients to mix and allow to autolysis for 20 minutes. After this time, add 2, 5 teaspoons of salt in the dough thoroughly develop. I was making a robot for 8 minutes. Allow to rise for 2-2.5 hours at this time making my kitchen rules 2013 degas the dough twice on the counter. Shape into a loaf and place in a basket lined with cloth to grow and wysypanym thoroughly with flour. The dough rises approximately two hours. Almost doubled in volume. Overgrown loaf translate into a hot stone (I baked every stone, and the second time on a hot plate too great to manage) and bake in oven preheated to 240 degrees, with steam for 15 minutes, and then no steam at 220 degrees 25 more -30 minutes. (I shared my dough to 2/3 and 1/3 because my kitchen rules 2013 that is my two baskets-medium and small, and baked as above only after reducing the temperature of 20 minutes)
wow! amazing the shape you managed to give it this loaf. and what a beautiful and perfect crumb crust! it is amazing to see this loaf replicated by so many and with results better than the original :) great, great job! Reply Delete
What a BEAUTIFUL! :) Reply Delete
Krysia, gee how beautifully you write to me, thank you, I cordially greet Barbara, Thank you very much for your comment and praise, but this effect, in fact, is not because of me ... I think this recipe is That totally perfect and it's impossible to fail, it must be succeed. my kitchen rules 2013 Kamila greetings, thank you, but you know it's true he is a fantastic kisses Anne, oh thank you, but this is the type destined for success :))) Kisses Magda, as you write, the longer erythema Magda like this bread I bake you can not kromeczkę and the whole loaf] sending kisses Patricia power, oh where, oh where, but it was delicious, thank you. Patricia translate from and what our bread: my kitchen rules 2013 D? I cordially greet Magda, and how delicious: D kisses I send Reply Delete my kitchen rules 2013
Alice, thank you, that you baked. I have at the moment it is in the oven, and the second in the basket grows. The big fun is baking the bread. Every time I throw on the stone, I think August will not raise DA it so every time you go out, like the one you - beautifully overgrown, interesting interior. The August List slowly my kitchen rules 2013 fills up. Reply Delete
Alu I also loved the loaf plans ... because captivated me from the Vistula :) .... now looking at me from you and I know that I'll bake it in the next week ... hopefully :) came out so beautifully as you Both: ) Kisses Jola Szyndlarewicz Reply Delete
Wiesiu, I had it and I'll bake oven, because it's a sure thing, easy, and bread from the top shelf, mercedesowy Wiesiu in every detail, how cool that thou hast found it, and baked and showed Kisses to you belong dużżżżżżżooooooooooo my kitchen rules 2013 Jolu kisses, oh you have to kill him, he's great, you'll see how Jolu is a good, simple bread. . Bake, bake, I send kisses Reply Delete
Agnes, thank you and the truth is delicious greet Ewa kitchen, I highly recommend is the one you need to bake bread Anitka greet, thank you for the compliments, but you know that this type destined for success, I send kisses Reply Delete
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