This recipe shared with me a wonderful woman, Nina, for what many thanks to her! Rye flour and malt give this Italian bread new sound and flavor, and absolutely not troublesome cooking the ability to cook it again and again!
|Cooking time 60 minutes||Number of servings 2|
In a bowl mix water, milk, yeast, salt, sugar, vegetable oil, liquid malt.
Put in a bowl, which is 4 times the size of the test, tighten with cling film, pierce film in several places with a toothpick and put in a cool place with a temperature of about 17-18 degrees. (I put near the balcony door open for ventilation) for 12 hours.
Very convenient to put in 8-9 hours in the evening until the morning.
During the night the dough rises, it becomes this here bubble and air!
Work surface sprinkle with flour and with a spatula or dough scraper to put the dough. The top is also slightly sprinkle with flour and gently with your hands to form a rectangle approximately 40cm to 30cm.
Now the dough with your hands folded envelope (hands should be in the flour).
Cut a knife in half and spread on oiled baking sheet. Cover with a towel and leave at room temperature to rise for 1-1.5 hours.
10-15 minutes before the end of the proofing, you can turn on the oven at 180 deg. and put in a bowl a half-Cup of water.
When the water starts to actively evaporate, put the bread for 25 minutes.
After this time remove the water, reduce the temperature to 150 deg. and bake for another 20 min. Look at the oven!
In principle, more writing had than all this is done!
Special thanks to the cooks Tanya (mtata) and his Wife (JeSeKi) that your recipes have inspired me to start baking bread!