Hello Dear! A little too fast this time goes, and even the course is far too much. So last bit of baking bread I dropped out of the plans, the more that these plans are changing as a kaleidoscope, and after a few times when I had to throw away yeast, baking for a while I put in his own happiness. But it is a true pleasure to make your podpatrujemy as soon as I find a moment to sit down to the paw. So excuse me, I do not write anything at you, nor your pastry itself is not praise. Fortunately, I know it's only temporary.
the more so because so many of your suggestions tempts me terribly. Because how is there to resist this great naanom, which suggested to us Avian . I love to bake them into a waiting curry, or even gorge only with the dip or Raita. I wonder how you like to eat them :-)
And now to be extended no more, here's a list of great Piekarek:
Summary WP # 117
Naany bake:
Anne of my little kitchen
Ewelosa of my little world of
Jola Our life behind the scenes with Charles
World my tastes
Birds of something
and economical, but that it is now even more busy than I am, it did not manage to be proud of them. But I praise her :-)
Invitation WP # 118
This week we will gospodarzyć bark beetle, which "wydrążyła" us a wonderful recipe. It will be something on sourdough, will be something fast. But this is not the end - it will be something from New Zealand and will be something from Sweden. Well, how can I not bake? Someone may have a few free hours on sale? :) The provisions of
Housewife and below.
New Zealand bread with almonds and figs
Ingredients for 1 large loaf
Ingredients for yeast - sponge:
115 g of wheat flour bread
1 / 2 tsp
instant yeast 3 / 4 teaspoon sugar, 175 g of water
Ingredients for the dough as appropriate:
115 g wheat flour bread
70 g whole-wheat flour
1 / 2 teaspoon instant yeast 2 tablespoons oil
1 1 / 4 teaspoon salt
75 g almonds (the best in the skins, coarsely chopped)
75 g of dried figs, plus a whole, with tails removed
sponge mix ingredients in a bowl until they call. Wheat flour and breads, and yeast in the dough with the proper mix in another bowl and the sponge You flood them. Cover the foil and leave it for 1-4 hours. At that time, sponge will bubble and "break" by the layer of flour.
to the above ingredients add oil, and we made everything a robot to light combine. Cover the bowl tightly and leave to autolysis for 20 minutes.
add salt and then mixing for 7 minutes at medium speed. Dough will be smooth, shiny and a little lepkie.Odstawiamy for 10 minutes to rest,.
cake flour podsypany translate the top of it and form a rectangle. Sprinkle with chopped figs into thin strips and 3 / 4 quantity of almonds. Cake wrap in a roll and we made that the components of "spread" itself. The kneaded dough to a lightly oiled translate into a bowl, cover with foil and leave to rise for 2 1 / 2 hours, in the meantime making time. Translate dough on the counter, and form an oval loaf. In the middle of the bread hit the whole fig and almond bread showers the rest, pushing them into dough. Translate into a round loaf of trash to grow up and leave the second growth - about 1 hour.
the stone oven heated to 220 degrees, and translate for him the bread and immediately reduce temperature to 200 degrees. Bake bread for 5 minutes, then reduce temperature to 190 degrees and bake 35-40 minutes. Tap a bread from the bottom should appear thud. Studzimy baked bread and cut it on the grid when fully cooled.
bread with roasted oat flakes
Ingredients: 1 large or 2 small loaves
120 g active rye sourdough
450 g wheat flour (high protein content)
150 g wholemeal flour (spelled with me, may be Wheat)
15 g fresh yeast (for me teaspoon dry) 450 g of water
1-2 teaspoons golden syrup (Or honey) 1 tablespoon salt
40 g oatmeal
leaven with the water mix in a bowl, pour the flour, yeast and add the golden syrup. Mix all the above ingredients mixer with a hook for 7-8 minutes.
In the meantime, on a dry skillet prażymy flakes - should gently zezłocić. Studzimy.
add to the dough flakes and salt, mixing even a whole 5 minutes. Translate into a dough lightly with olive oil lubricants bowl, cover with foil and leave in a warm place to rise for 2 hours.
When dough can either translate into a greased olive oil and sprinkled with bran mold (in my size 23x13cm), or divide the dough into 2 pieces and form each loaf. We put on a baking tray, lightly grease with water, cover with a cloth and leave to rise for 1-2 hours. Warm up the
oven to 250 degrees. Crashing to the bottom half cup of ice cubes and insert the bread into the oven, the baked without molds cut. Reduce temperature to 225 degrees. Bake for 25-30 minutes. Studzimy on the grid.
Bon Appetit.
0 comments:
Post a Comment