Bread "Snail" in the leaven

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I don't like to repeat myself) But because when I cook at someone else's recipes almost always something I would add and change. This time I came here this: white bread from Svetlana add onions, garlic and Provencal herbs for the dinner table. The experiment was successful great) What happened, read the recipe. And try to imagine the flavors that reigned in the kitchen)

Ingredients for Bread "Snail" in the leaven

Step by step instruction of cooking Bread "Snail" in the leaven

Шаг 1

Starter feed before use, thus:
Take 100 grams of starter, dilute 60 grams of warm (30-33C) boiled water ( I do it submersible mixer ), then add 50 grams of flour. The consistency of the leaven of the dough for pancakes. Cover and leave at room temperature (optimally 20-24C) for 3-4 hours, until the yeast will not rise in 2 times.

Шаг 2

Cook approached on leaven the dough.
Dissolve in 500 g of warm boiled water 2 tbsp sugar.
In a large plastic or glass container (2 liters) mix well with sweet water 210 grams of starter and 200g sifted flour.
Cover with foil and leave at cool temperatures (18-20C) for 8-10 hours (overnight) or 4 -5 hours, but at a higher temperature - 23-25C.
This is a very liquid dough, so she would wander about in itself, and practically does not rise. On the surface of the dough will be a nice foam cap, well, of course the smell of sour fruit. Not peredergivaete the dough more than 12 hours, and the bread will be very kiliti.

Шаг 3

An hour after making the dough, the fun begins) Grease with vegetable oil table, the knife and your hands so the dough does not stick. Put it on the table, cut with a knife into three parts. Each part is rolled, greased rolling pin into a rectangle. Smear the dough with garlic and onion stuffing, third - sprinkle with herbs de Provence without oil. Garlic filling.

Шаг 4

Onion filling.

Шаг 5

Herbes de Provence.

Шаг 6

Every part of roll rolls.

Шаг 7

Rolls stacked seam down in greased form and leave it in a warm moist place at a temperature of about 30 degrees for proofing for 2-3 hours to increase 2.5 to 3 times. I have a form stand on the gas stove with the included 130 degree oven, covered with bags or film. Before baking I add gas to the desired temperature for 15 minutes before landing the dough in the oven.

Шаг 8

The bread is really good. Prescription Lights already baked it several times, but with my additions of an entirely different bread flavors and aromas. Real bread for dinner. Garlic is a good soup or pea soup. Onion and Provencal herbs is almost universal. And we really liked the Onion option that snapped him out of lunch and instead of lunch)

Шаг 9

The cutting looks very nice. Oiled layers apart, sprinkled with herbs no butter, just a beautiful cut.
The more oil in the filling, the more the gaps between the layers, but the bread is more hearty and tasty)
So experiment and enjoy!)