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Farmhouse sourdough bread

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Farmhouse sourdough bread

Today was cool baked bread, offer it to Your attention.


Cooking time- Number of servings-

Ingredients for Farmhouse sourdough bread




Step-by-step instruction of cooking Farmhouse sourdough bread


Step 1

Here is destroyeda rye sourdoughHere is destroyeda rye sourdough


Step 2

In a bowl mix all ingredients, except salt, with a mixer, beat five minutes, add salt and whisk for five minutes.In a bowl mix all ingredients, except salt, with a mixer, beat five minutes, add salt and whisk for five minutes.


Step 3

Get a thick homogeneous mass, a bowl greased with vegetable oil, put the dough in it, cover and leave in the warm for 1.5 hours.Get a thick homogeneous mass, a bowl greased with vegetable oil, put the dough in it, cover and leave in the warm for 1.5 hours.


Step 4

Table sprinkle with flour (a couple of gmenac) should be mixed and the dough formed a ball.Table sprinkle with flour (a couple of gmenac) should be mixed and the dough formed a ball.


Step 5

So I decided to bake bread in the form, and my form is too small for this amount of dough, I decided to bake in the roaster cast iron, lubricated it with vegetable oil, put the dough, cover, let dough rise in warm for an hour and put it in the fridge for eight hours (overnight), but it sat there for 10 hours, as there was no time in the morning to cook it.So I decided to bake bread in the form, and my form is too small for this amount of dough, I decided to bake in the roaster cast iron, lubricated it with vegetable oil, put the dough, cover, let dough rise in warm for an hour and put it in the fridge for eight hours (overnight), but it sat there for 10 hours, as there was no time in the morning to cook it.



Step 6

So the dough rose in the morning, put it on an hour in the heat (for the revival of all processes), the oven was heated to 230 g C, and put it to bake first 15 minutes at 230 g C with steam, then the temperature was reduced to 200 g kg, and pestering another 35-40 minutes, the surface of the bread 2 times sprinkled with water before baking, and 20 minutes after beginning baking.So the dough rose in the morning, put it on an hour in the heat (for the revival of all processes), the oven was heated to 230 g C, and put it to bake first 15 minutes at 230 g C with steam, then the temperature was reduced to 200 g kg, and pestering another 35-40 minutes, the surface of the bread 2 times sprinkled with water before baking, and 20 minutes after beginning baking.


Step 7

After baking comes out of the oven, smeared with butter crust, covered with a towel and let stand 10-15 minutes, after which the bread is easily released from the mold and left to cool on a wire rack.After baking comes out of the oven, smeared with butter crust, covered with a towel and let stand 10-15 minutes, after which the bread is easily released from the mold and left to cool on a wire rack.


Step 8

The crust turned out thin and crispy, the crumb is elastic and spongy with great flavor, not crumbly.The crust turned out thin and crispy, the crumb is elastic and spongy with great flavor, not crumbly.