This bread only need starter (natural yeast) you have to wait 7 days to get ready to use
For starter you need
Medium jars
4 tablespoons unbleached flour and add little bottle water from room temp.to make paste (stir only with wooden spoon or plastic)
Make this in night time and feed starter next day around same time .
Feeding:
Take out 1 table spoon starter from the jar and add again 3 tablespoons flour and water,mix well .
Cover jar with towel paper and put elastic bands around,make few tiny small holes on the top of paper.
Leave on room temp.
You have to repeat this for 6 days and after that starter will be ready for bread ,,( use half )
and continue to feed your starter every night and wait 2 hours after feeding to use the starter for any bread etc,,,,
Flour(4 cups unbleached)
1 cup starter from the jar
Salt and non chlorine water ( use from bottle)
I made dough last night and bake next (all night was in refrigerator and take out early in the morning(18 hours total was mine,you can do with less etc.12 h) no kneeling,easy make .
Make dough by hand ( not to soft )and cover with plastic bag and leave at least two hours on the countertop,before refrigerated (if you don’t have time to bake bread in the morning ,)if you bake next day in the morning hours you don’t need to refrigerator leave dough on rooms temp.try to pull dough side over side every 20-25 min at least 2-3 times..This bread must be baked in Dutch oven,you have to put Dutch oven with lid to get heat on 460F and after transfer dough with parchment paper,make sure you have to shape dough before baking.
Shape:
Fermented dough take out on flour dusted surface and again pull each side over another ,place dough in some oval or round dishes with parchment paper and transfer to heated Dutch oven with lid ,
Bake 25min with lid and another 20-25 without lid .
So gooood😍
Za kvasac vam je potrebno
3 kasike brasna nesmije biti blicano
Malo vode ( bez klorina najbolje iz flasica)
Stavite u teglu brasno i dodajte vode toliko daske napravi pesto( ne utvrdo ne premekano ) promjesate dobro ,zatvorite sa gazom i stavite gumicu oko nje,ostavite na sobnoj temp.Za 24 sata,
Opet u isto vreme uzmete iz tegle jednu kasiku i izbacite a dodajete opet 2 kasike brasna i vode ,isti postupak radite 6 dana i tada dobijete prirodni kvasac koji je sprema za zamesivanje hleba.
Moram napomenuti da sve se radi drvenom ili plasticnom kasikom ,
Kada dodje 7 dan obicno ja oko 5-6 sati popodne nahranim moj starter sa 2 kasike brasna i malo vode ,nakon 2 sata kada vidite da se udvostrucila smesa tada uzimate pola smese i zamesujete hleb,
4 cups brasna (so rastopite u malo flasirane vode i dodajte u brasno kao i kvasac ,zamesujte sa flasiranom vodom toliko da vidite da je sve brasno uklopljenou smesu ( nikako mekano jer nece narasti znaci u srednje)Nije potrebno da ga uopste mesite kao sa kupljenim kvascem,samo ga ostavite,pokrijete kesom i kuhinjskom krpom,
E sada svako 20 min povlacite testo i preklapate preko znaci 4x .To cete uraditi 3x i ostavite do sutradan,Sto duze stoji to je bolje ,Moj bude i do 18 h sa time sto ga navecer stavim u frizider ako Nemam vremena ujutro da ga pecem pa ga ujutro izvadim i ostavim do navecer na sobnoj temp.
Do ujutro testo treba da naraste recimo negde do 10-11 pre podne da ga pecete,
Izvadite testo na pobrasnjenu povrsinu i opet ucinilo samo razvlacenje i stavimo u DObro pobrasnjenu krpu u neku ovalni ili duguljasti sud (moze i korpice)da dokisnjava dok se cast- iron serpa ili kao moja u video da se zagreje zajedno sa poklopcem na 240C.
Pre nego sto obrnete hleb u zagrejani sud stavite oblozen papir za pecenje i presecite hleb par puta Po povrsini
Pecite 25-30 min poklopljeno a za Tim jos 20 min otvoren,
Cini vam sve da je dug recept Ali sve je jednostavno kada se napravi starter ( kvasac) ako pecete samo jednom,slobodno ga mozete drzati u frizideru i 48 h pre zamesivanja opet nahraniti,
Ako ga drzite na sobnoj temp.morate svako 24h hraniti .
Od njega mozete praviti sve ,kiflice,pretzle pizza,,,,
25 янв 2021
