Ovaj kruh stvarno SVI mogu napraviti:
Predtijesto:
150 g vode sobne temperature
150 g glatkog brašna
1/4 čajne žličice kvasca
- pomješajte sastojke tek toliko da se sve sjedini. Pokrijte i ostavite cca 24 sata na sobnoj temperaturi pokriveno da fermentira. Uloga ovoga predtijesta je da doda ljepši okus i teksturu kruhu. Tako su nekada radila naše bake i mame sa dijelom tijesta od kruha dan ranije.
Tijesto:
250 g tople vode
2 g instant kvasca
Predtijesto
450 g glatkog brašna
12 g soli
- najprije pomiješajte vodu, instant kvasac i predtijesto u homogenu masu. Dodajte brašno i sol. Ostavite pokriveno 2 sata, mokrom rukom napravite strech&fold metodu - tj preklopite/ premijesite tijesto. Ponovite to još jednom prije nego kruh oblikujete u konačni oblik ovisno pečete li ga kao #ciabatta ili #rustic varijantu - nakon oblikovanja svaki ostavite da pokriven fermentira još min 1 sat. Pecite u zagrijanoj rerni na max - ovisno o za ciabattu će vam trebati svega 25 min. Dok ćete rustikalni kruh u zemljanom pekaču peći 20 min u poklopljenoj posudi + 25 min nakon što maknete poklopac kako bi dobio lijepu karamel boju.
Ukoliko želite zdraviji kruh možete od ukupnih 450 g - 50 g. dodati neko integralno brašno.
Idući put ćemo pokušati ispeći ga pod sačem - jedva čekam 🫶🏻
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This bread can really be made by EVERYONE:
Starter dough:
150 g of water at room temperature
150 g of plain flour
1/4 teaspoon yeast
- mix the ingredients just enough to combine everything.
Cover and leave for approx. 24 hours at room temperature covered to ferment.
The role of this predough is to add a nicer taste and texture to the bread.
This is what our grandmothers and mothers used to do with part of the bread dough the day before. Dough:
250 g of warm water
2 g of instant yeast
Starter dough
450 g of plain flour
12 g of salt -
first mix water, instant yeast and predough into a homogeneous mass.
Add flour and salt.
Leave it covered for 2 hours,
do the stretch&fold method with wet hands - that is, fold/mix the dough.
Repeat this once more before shaping the bread into its final shape, depending on whether you bake it as #ciabatta or #rustic variant
- after shaping, leave each one covered to ferment for at least 1 hour.
Bake in a preheated oven at max - depending on the bread - ciabatta, you will only need 25 minutes. While you will bake rustic bread in a clay oven for 20 minutes in a covered container + 25 minutes after removing the lid so that it gets a nice caramel color. If you want healthier bread, you can add some wholemeal flour to 50 g of the total 450 g.
Next time we will try to bake it under the fire oven - I can't wait 🏻 . . #justkatebake
Негізгі бет Jedno tijesto - DVA potpuno različita kruha🫶🏻
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