Hello loved (and loved)!
How's your noses and fingers after the May frosty morning? I hope that does not zapomniałyście bring gloves. My perfect match sunglasses. Behind us two weeks interspersed with rest. Bakery also allowed herself to breathe, so ahead of the extended summary of the 115 issue. Gospodarzyłam us Jola and piekłyśmy with it, and three different breads. Spójcie alone (alone):
Summary WP # 115
rye bread with prunes:
Białoczarna with sugar and honey
Dawny_basik Mosaics of Life
Jola Tastes from my house
MałgosiaZ Tastes of Alsace
Olciaky of Gallery Birds of the Bread of
something
multigrain bread with a crispy crust:
Agnes Force
DaisyDukes taste the salty-sweet
Jola Tastes from my house
Kabamaiga hundred colors of the kitchen
Karto_flana of Kartoflanego field
Teresa the What and When I cook
dear spring explosion of taste
decorative bread with olive oil Carotino, molasses and buttermilk:
Agnes kitchen
Jola performances from my house Tastes
And Rumor that hell a few other people. Ślijcie links, Heat noses. And yet ...
Call HR # 116
Today I invite you on behalf of Eve from the blog Etrala , which is our true piekarką but long delayed its gospodarzeniem. She chose a recipe from the beautiful book Dan Lepard . Look the same.
Golspie loaf
Ingredients:
-250 g of water at room temperature -300 g barley or rye sourdough
-3 / 4 teaspoon fresh, crushed yeast
-400 g wholemeal flour - 1 teaspoon of sea salt
- 75 grams of oatmeal to a thick loaf obsypania
Mix water and yeast to leaven, the yeast is completely dissolved.
In a large bowl, mix the flour with salt, pour in the water, sourdough and yeast and mix thoroughly.
dough into a bowl and set aside for 10 minutes
Spread a teaspoon of olive leaf, put on him and briefly knead the dough, about 10 seconds, transfer to the oiled bowl and let stand for 10 minutes.
After this time, and repeat kneading the dough aside for 1 hour.
Round Cake stand, or other form of smear with oil and sprinkle half of the oatmeal.
Deck Sprinkle the oat flour to spend the rest of the dough and form a disc with a diameter of your springform pan (about 20 cm).
Place formed dough forms combining them down and press evenly into the sheet. Fill in the rest of the flour, cover and set aside for an hour or so to double in volume - in my time growing up was approximately 1.5 hours
Cut the dough in a deep cross to the base form, the best would be a plastic scoop that sticks in the cake, cutting it to the bottom
Bake at 210 temp for 25 minutes, reduce to 190 and bake another 20 minutes until brown. After baking, the bread must be pulled from the mold and let cool on rack.
A in Eve more picturesque details. I invite you and as usual I'm waiting for housewives. I know, I can wait, because I do not bake. But I eat bread and I do my boatbuilder summaries, so please forgive me.
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