My favorite bread recipe that always work. Just 4 ingredients, which are in the kitchen of every housewife.
See also:
Perfect bread in the oven
Bread without kneading in 2 hours
I love bread, and for several years it is only bread homemade. I have already told quick bread recipe, Which is prepared in 2 hours, but today I will tell you no less stunning recipe.
The recipe is very simple to prepare, but it was a revelation for fans and professionals in breadmaking. Typically, the test preparation process requires a lot of time for the dough. Knead the dough a very important process, the bread turned out delicious. During mixing fiber, which is found in flour combines with water and builds a "cellular communication" through them the bread rises and forms a "bubble" within themselves. Therefore, if you take a classic recipe of bread and bad him knead the bread will not rise and propechetsya. Here, the "cellular communication" formed by a long fermentation, we do not need any follow up Mixers, do not knead the dough by hand.
The recipe of this bread, once made, not only to me but also for the whole world shocked. It was an incredible discovery, and even the French, the most conservative bakers in the world, began to use this recipe.
I am sure that when you prepare your first bread, you will no longer want to buy it in the store, so how exactly spoil the taste of the most delicious bread.
For this recipe we will need to iron a piece of plate with a lid, or any other thick-walled. Perfect cauldron, I use utyatnitsu from the Soviet past.
Let's start!
Process
Flour, yeast and salt mix hand in the tank, so that you feel comfortable working in her hand. I work in the basin.
Fill cold water and stir to homogeneity, just less than 1 minute.
I love to work with your hands, so you can feel the texture, but not to get dirty, use a spoon or spatula.
Cover with cling film and put into place without drafts 10-18 hours. The dough should increase in size, and the surface is covered with bubbles. If the bubbles have little or no wait another 1-2 hours.
I tidy up the capacity of the dough in a cold oven for 10-12 hours.
As time passes, we obtain the dough and spread on the work surface floured. We need obmyat it, add up the dough in from the edges to the center, and then in half. Repeat 2-3 times. We shift the dough on the towel without long pile, bran preliminarily sprinkled in a thin layer or rub the flour. On top of the dough and sprinkle with bran / flour and cover with a towel.
Harvesting in a draft-free place at 1 hour. Half an hour later we put our form in the oven and turn heat up to 250 degrees, it will take about 30 minutes.
Once the oven is ready, we take out of her shape and shift the dough into it. Cover with a lid and remove it in the oven for 30 minutes. Remove the cap from the mold and leave the already baked on 230 degrees for 20-30 minutes.
After we take out of the oven and lay out the bread on the grill. Now it should be left for a couple of hours to cool down completely.
If you get wet inside the bread, increase the presence of bread under the lid for 10 minutes.
This bread I have stored in a package about a week. He begins to mold, but just a little stale.
What we need
3 cups flour
1 2/3 cup cold water
1/4 h. tablespoons dry yeast (not fast)
Salt 1 1/3
If you want to make rye bread, replace 1 cup of flour on rye. Can be added to bread sunflower seeds, flax, pumpkin seeds in small quantities.