Saturday is baking time. And today the next in line is the Hungarian potato bread krumplis kenyer. It is a large, round bread with a thick crispy crust. This form is called cipó. By the way, the bread itself is kenier, and the potatoes are crumples.
That's why crumples kenier.
It would be nice, of course, to have a baking stone for baking such bread, but if it is not there, then it's okay, we'll do it. And, most importantly, do not forget to put the dish with water in the oven at the very bottom! Steam is very necessary there for baking. I know there are fancy ovens (from Electrolux and, probably, from other brands) with a steam boost, but here I myself have not yet managed to "communicate" with them - so if you have experience, write in the comments how it?
For the test - we take:
For dough
- 50 grams of flour
- Yeast for one kilogram of flour (I have dry yeast, a bag of which is designed for a kilogram of flour)
- 100 ml warm water
For the test:
- 200 (maybe a little) grams of mashed potatoes from potatoes, cooked in their skins and crushed without water and milk
- 2 flat tablespoons of salt
- 2 heaping teaspoons of sugar
- 550 ml of water
- 1 kg flour
How we cook:
We dilute the yeast in 100 ml of water, add flour there, stir and leave to "roam". When good foam appears on our "dough", stir the remaining flour with salt and sugar, pour the "dough", 550 ml of water, mashed potatoes there and begin to knead the dough with a groan.
You cannot add more water, flour is also undesirable, so we grunt and knead until the dough starts to pour well from both hands and from the surface. For some it takes half an hour or more. So I repeat once again - scary people are bakers who make craft bread using old technologies. Their strengths are definitely heroic!
Leave the dough to come up two times at least, and only then preheat the oven to 220 degrees. If there is a baking stone, we put it to warm up (it will take about thirty minutes, at least, but many experts advise to warm it up for an hour).
At the same time, we put a form with water on the bottom of the oven - the bread should fall into an imitation of a heated, but damp oven.
We form the bread itself - a round loaf. Ideally, to be just like a real one, you need to "unscrew the forelock", that is, "on the top" pull back the forelock and twist it, and so that it will bake later, but it didn't even work out for me - everything floated. Here I will say that there was no baking stone, and when it is not there, the dough rises differently than with it. The baking stone makes the dough rise upward, and without it, it also spreads to the sides.
We bake for 60 minutes (some may need more, depending on the oven).