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Valaska valaska bread and scones is one of Estonian bread, based on national traditions of preparation of dough with addition of cheese. The bread turned out yellow with a fluffy crumb and a nice crispy dark color, with bright bread and milk aroma. When baked, the whole kitchen was just lebogela!
Ingredients for Valaska loaf
Step by step instruction of cooking Valaska loaf
The dough is going to cook the usual sponge method on thick sourdough. For the 275 gr flour mix with yeast and gradually add 170 ml of water. Make a fairly tight dough.
Put the dough in a bowl, cover and keep warm for 3 – 4 hours for fermentation. We finished the dough surface is covered with bursting bubbles, folds.
Now in the center of the dough make a well, add remaining water, salt, sugar, cheese.
Stir. Stir in the remaining flour and add the softened butter.
Knead pretty tight, soft, dont stick to hands dough.
The dough cover and keep warm until double in volume.
Coming up the dough lay on the table, podpylenny with flour and divide into 2 halves.
Knead the dough in a uniform thickness layer.
Fold the edges to the center – carefully seal the seams, fold in half, and podocyte seam. The result should be a bar (thought I had the pictures of it, but on the machine I forgot, sorry).
Formed bars, cover and keep warm for the final proofing. Proving test should be the maximum, because the dough incision and lack of proofing in baking is about to explode.
Baked bread in a preheated 220 C oven until tender.
I do so: on the bottom of the oven put a baking pan – it may burn, but after landing bread in the oven pouring a glass of boiling water and immediately close the oven door. As soon as the dough begins to brown, remaining pairs need to remove to get the pan with remaining water and briefly ventilate the oven.
The bread is so tender, flavorful, delicious!