2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The smell of fresh bread evokes only positive emotions for many. A hot crispy crust of bread and a glass of milk brought by Grandma is the best morning ever.
Unfortunately, these days most people prefer to buy manufactured bread in stores.
Baking real country bread is not that difficult, you just need to choose a proven recipe and use quality products.
Sourdough
The village bread recipe includes sourdough. For its preparation for the first time, it will take several days, in the future, having a base, you can prepare the dough in one day. To begin with, 100 g of flour must be added to 100 ml of warm water, then cover the resulting mass with cling film and send to a warm place. On the second day, the operation is repeated again. On the third day of fermentation, the starter will increase significantly in size, bubbles appear on the surface. Necessaryagain add 100 ml of water and 100 g of flour and knead the mass well until a homogeneous consistency. The next day the sourdough will be ready. By consistency, it will resemble thick sour cream and have a pronounced smell of wheat.
Opara
The sourdough prepared for rustic bread must be divided into 2 parts. The first one needs to be covered with a towel and put in the refrigerator (on its basis, by feeding in the future, you can make sourdough for a new portion of bread). The second part will be used as the basis for making sourdough. To do this, 350 ml of water and sifted flour are added to the sourdough until a consistency resembling pancake dough is reached. The dough is covered with a towel and left warm for 12 hours.
Dough kneading and shaping
In order to get a fragrant loaf of bread, you will need:
- 400g sourdough;
- 350ml water;
- 550g wheat flour;
- big spoonful of s alt;
- 1 teaspoon of sugar.
Add flour to the required amount of water, mix well to dissolve all the lumps, cover with a towel and leave for 15 minutes. Then add the remaining ingredients, knead and leave for about an hour at room temperature, during which time it will be necessary to knead the dough 2 times. The kneading should be carried out gently, with only a few "folding" movements, as a result of which excess gas formed during the fermentation process will be released from the dough.
The most difficult stage in the preparation of rustic bread is molding. From the test obtainedIf you wish, you can form a loaf, as in a store, or make a rectangular loaf of bread, you can bake semi-circular bread. Here everything is decided by your imagination and sleight of hand. Whatever the shape of the bread, it will be incredibly tasty in any case.
In order to return the splendor of forms, bread must be put for half an hour in a warm place. You will know that the bread is ready to bake when you press on the blank with your finger, and it will return to its original shape.
Baking
Before sending rustic bread to the oven, notches must be made on its surface. Thanks to them, you yourself determine where in the baking process it will be necessary for the bread to open. The notches on the surface also release excess gas from the rise of the bread in the oven.
Bread needs high heat. It must be baked at a temperature of 250-260 ºС for 40-45 minutes. In order for a crispy crust to form on the surface of rustic bread, it must be baked with steam. To do this, before placing the bread in the oven, it must be sprinkled with water. The readiness of the bread is checked by tapping on its bottom. If you hear a booming empty sound, then the bread is ready.
It is very difficult not to break off a piece of freshly baked country bread, but bakers recommend waiting a bit and letting it ripen. In this case, the product will be even tastier, and you will never want to buy store-bought bread again.
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