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Summary of HR # 119 and # 120th HR call

Welcome Piekarki and Bakers :-)

Summer zawitało already full. Children's Day, with the sky raining down fire, but winds spin moments of nice skirt. A little bread somehow lately at our shows. I understand you ... as here at home. Sam almost every moment I spend on the plot, pieląc flowerbeds, exaggeration, watering, undercutting. But do you have to eat bread. The proposed by Gretel appears already with me soon, and meanwhile a summary and lazy holiday ahead of us. In June, July and August editions of Weekend Bakery will continue after a whole month, and since September we return to baking at full speed :-) gospodarzenia eager to please!

Summary WP # 119

Agnes kitchen performances
Maggie One of the kitchen in the Canary
MałgosiaZ Tastes of Alsace

Invitation WP # 120

And the entire month of June, I propose you my absolute favorite bread. Crisp rind soft flesh taste deliciously pieszczący palate ... pieczywowa absolute ambrosia.

sourdough bread with semolina

leaven:
68 g of wheat flour bread
85 g of water
60 g of liquefied wheat sourdough

Preparation: Mix all ingredients , tightly covered with foil and leave it for 12-16 hours to mature at room temperature.

cake properly:
115g plain flour bread (recently I used 50 g malt flour, wheat flour and the rest of the bread)
273g semolina (like most finely minced)
220g of water (for me has always been a need for less water, even a lot - about 50 ml)
8-9g of salt
23g toasted sesame (not always I add it, and sometimes substituted for sunflower)
leaven

Preparation: Mix all the ingredients in the bowl of the total calls for 3-4 minutes. Dough will be quite dry. Next we made for 3 minutes. This cake does not like too long kneading. The batter should be shiny. Form a ball, cover with a damp cloth and leave to ferment for 2 hours. Fold the dough after one hour, ie, flattening slightly on the counter and make in three, rotate 90 degrees and re-make in three. Dough teaches at the top and form an oblong loaf. Put the merging of up to wysypanego semolina basket and leave to grow up to 2 hours.
oven heated to 240-250 degrees C. risen bread sprinkled with semolina teaches at the shovel. Cut. Inserted into the oven. Lower the temperature to 235 deg C and bake with steam for 40-45 minutes. At the end of cooking can be slid under the top plate heater so that the bread was not too ruddy, on cover with aluminum foil (in my case it was needed).

Source: I found him once at thrifty bride, and she in Hamelmana. Baked him again one day - you can see it here, well, and usually I bake it with a double portion :-)

Bon Appetit.