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My rustic bread







I bake a large Bread 1 oz fresh yeast. It's a little - Usually put the yeast in a few times. I do this because, putting such a small amount of yeast, we slow down the approach test. And in this there are a lot of sense: there is a very serious investigation that the bread for a long time and slowly podhodivschy on its nutritional value is much higher, ordinary bread.
for 24-48 hours developing enzymes of wheat, developed lactic acid bacteria. This bread contains many times more pitalnyh substances, it is much time to digest, very long stays fresh. On its nutritional value, it is a good bread to leaven, which is not readily available at home conditions where the starter is not used every day.
There he and another advantage: it is very tasty, much tastier than usual, although there is nothing except flour and water.
But in such a long bakery bread is not found - time, as we know, money. Bread, which is preparing for so long, expensive and would cost the buyers who are ready pay him the correct amount, would not have found.
In Italy, however, in the framework of the movement of the "slow food" (the opposite of fast food), a traditional bread began again to acquire its former glory.
So, the picture is not ciabatta, and my

RUSTIC BREAD

Village him because he has a free form. This time I wanted to make it rectangular, sometimes it happens and round, and oval or even triangular.

must:

700 g strong flour
10 grams of salt
1 oz fresh compressed yeast
475 water
1 tbsp maltose syrup or honey

eve of the 24 hours necessary to prepare Bigu (a thick sponge):

Knead 200 grams flour, 125 grams of water and yeast. You should get this dough. Add to ripen at room temperature, covered with foil. If very hot, be attributed to a cool place.

Dough

matured Bigu Cut into pieces and water balance in the permission or excuse. Knead with remaining dough products. It will be soft. Attributed to the cool place (I have a standing in the basement, where the temperature is 12-15 grams). Give rise twice. Obmyat. Spread-eagle the dough on the table and lay down, gently sipping, the envelope.
sformovat bread. Bake at very high temperature and steam the first 15.2 - minutes, then reduce temperature to 190 grams, blow off steam and dopekat until done.


I bake it at home quite often. The process is very long and for me it is a plus, not minus. I put the dough and go, come, settle down and again about their business. For me it is far less onerous than being constantly attentive to over 3 hours to the dough-ripe and etc.