Author: Walentyna Krasnodemska
Place: Pawły
Community: Zabłudów
Ingredients:
• Leaven (a few slices of stale rye bread, 1l warm boilded wather)
• 3 kg frye flour
• yeast (1/3 of the ankle)
• salt
Method:
Put some stale rye bread in a pot, cover it with warm boiled water and wait 4-5 days to obtain the leaven. Take the leaven and pour it into a bigger container. Add a bit of yeast in order to speed up the process. Stir it well. Take 1,5 kg of rye flour. Take a bit of flour and add it to the leaven (the mixture shouldn't be too thick or too thin) and put it aside for 10-12 hours to grow. Add a handful of salt and stir the mixture. Pour in the rest of the flour. The dough shouldn't be too dense. Leave it for one hour to grow under the cover. Prepare baking tins. Brush them with oil. Water your hands before touching the dough. Put some flour on top of the bread and try to remove air bubbles with your hands. Bake it until the crust is browned. The temperature can't be less than 200"C (or 400 "F). Wet your loaves with water so as the crusts become a bit softer. Cover them with a tea towel and that's it! After half an hour the bread is ready to be eaten. Enjoy!
Film production:
Photography: Kamil Cywoniuk, Stefan Parchanowicz, Dariusz Grusza
Lighting: Stefan Parchanowicz, Dariusz Grusza
Film editing: Kamil Cywoniuk
Graphic design: Paweł Iwaniuk
Executive producer: Katarzyna Jaworowska
Subtitles in English: Julia Prokopiuk
Негізгі бет Тәжірибелік нұсқаулар және стиль "Traditional sourdough rye bread" - kuchnia.cerkiew.pl
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