At the top of the rankings of our favorite sandwiches is the bread after Cucina Casalinga - originally a Witzigmann recipe. The've seen since I know that he is advertising for canned soup for me has lost much of its prestige. But that's another story ...
Even when things go quickly be exactly right.
And to simply bake: that is, even in hectic times.
25 g yeast 10 g sugar with dissolve in a little water. Parallel 250 g wheat flour type 405 (at Cucina Casalinga: 550) with 125 g rye flour Type 1150 and mix 500 ml of lukewarm water .
leave both 30 minutes.
Then 250 g wheat flour type 405 , 125 g rye flour type 1150 that yeast mixture , 15 g honey , 10 g soft butter and 23 g salt (at Cucina Casalinga 20 g - we like it slow salty ...) 5 minutes, and knead another 5 minutes on medium heat.
Ca. 1 h in the well-floured Gärkörbchen let go. overthrow
In 250 degrees on the prepared baking sheet with parchment paper and preheated in the OVEN. After 5 minutes, turn 200 degrees down and bake another 45 minutes. The Bratenhermometer test whether the bread is even less - this must be "full of pork" to be, then it is fine.
A slice with butter, a little chives - perfect :-)
Sources: Cucina Casalinga , delicious , Witzigmann
0 comments:
Post a Comment