– 750 grams of flour for the dough.
– 250 grams. of flour for kneading.
– 1 packet of dry yeast or half a packet of pressed yeast.
– Coarse salt, two teaspoons of tea.
– Water, 1 1/2 cup.
Preparation:
– In a big bowl, sift the flour.
– In a small saucepan, warmth the water till it’s at physique temperature (heat, not too sizzling). Add the salt and stir till dissolved. Add the yeast and stir till dissolved. Add a few tablespoons of flour and blend. Go away 10 minutes.
– Make a effectively in the course of the flour and add a cup of the yeast combination. Combine with the flour, along with your palms or a wood spoon. Add extra water, as needed, till a really mushy, moist dough is shaped. Totally different qualities of flour will want roughly liquid, so it’s important to concentrate.
– Flour the desk or counter with loads of flour. Switch the dough from the bowl to the desk, sprinkle with flour and knead. This step is crucial: kneading provides warmth to the dough and breaks down the wheat gluten fiber; That is what permits the dough to rise and makes it spongy and lightweight. So it’s important to knead for at the least fifteen minutes, spreading the dough in all instructions.
– Put in a nylon bag and wrap effectively, or put in a bowl and canopy tightly with plastic wrap. This prevents the dough from coming into contact with air, in any other case the floor will dry out and develop into onerous. Let it rise for a few hours. If you would like, you possibly can depart it within the fridge till the following morning.
– Knead to take away the air, type loaves of the specified measurement, placed on an oiled plate and let rise for 45 minutes.- Bake in a medium oven, take out when they’re nonetheless white, don’t allow them to brown.
– The bread may be saved within the freezer, in a bag, and defrosted within the oven.
