Milk Sitno sourdough

0.7k - 480 минут -

1st grade. Today I will tell you how to prepare wonderful dairy Sitno bread and again at the starter. This will bake bread from flour of first grade with the use of scalded milk. Since I planned to bake two different breads, white, and black, in the dough milk Sanogo only used half of the dough. On the other half I baked "Moscow custard"

Ingredients for Milk Sitno sourdough

Step by step instruction of cooking Milk Sitno sourdough

Шаг 1

First put the yeast mixture.
To do this, take the starter out of the fridge and soak it for 30 minutes at room temperature. Prepare 200 gr. flour and 200 ml. of whey (warm). All carefully mix and leave for proofing in a warm place for 2-3 hours.
After proofing, 200 grams put in a jar and take to the fridge until the next bread.

Шаг 2

DOUGH.
Prepare milk. For this purpose it should be boiled on the stove or in the microwave and let stand in a thermos for 30 minutes. The thermos milk to languish with virtually no loss, but better to take milk a little more, and after longing and measure out 100 ml of the dough. Then let it cool down.
(this step forgot to take a picture, Sori)

Шаг 3

In a bowl sift flour 1st grade.

Шаг 4

Measure out 100 ml of the cooled milk. Dissolve in it 1 teaspoon of honey and salt.

Шаг 5

Into flour put 200 gr of sourdough and milk mixture.

Шаг 6

In a food processor put the hook and begin to knead, gradually adding warm water (took me about 200ml, as the flour was wet enough), what would knead homogeneous thick and soft enough dough does not stick to hands.

Шаг 7

The finished dough gather into a ball, place in bowl lightly greased with vegetable oil and cover with film. Rastahem about 4 hours.

Шаг 8

During this time the dough was perfect. As you can see, and a smaller amount of leaven works great.

Шаг 9

Spread the dough on the table dusted with flour and start shaping the loaf, folding the dough several times in different directions (I think the picture everything is clear). Then put the workpiece seam side down in a proofing basket, liberally sprinkled with cornmeal.

Шаг 10

Put the basket in the package, fasten it and leave for second proofing for another 45 minutes.

Шаг 11

After proofing, the bread billet sprinkle with cornmeal and carefully turn them over to the shovel. Any excess flour can be swept away with a brush.

Шаг 12

With a sharp knife, make deep incisions diagonally, sprinkle with water and bake it in the oven.
Bake at 200°C for about 45 minutes, not forgetting to put a bowl of water for the first 15 minutes.

Шаг 13

You can now enjoy the wonderful, very bread, and healthy dairy sitnam bread.

Шаг 14

The cut of this piece is well discernible layers made when forming the loaf.

Шаг 15

Bon Appétit! You have a good bread!