Member recipe by atk5339
- 310 ml water
- 3 tablespoons oil
- 1 tablespoon vinegar
- 1 tablespoon powdered sugar
- 3 teaspoons salt (pin)
- BL 55 40dkg Tótkomlós flour
- Wheat bread flour 80 BF 15 dkg
- BF 53 20dkg félfogós flour
- 1 teaspoon oatmeal (can be left out)
- 1 teaspoon gluten (wheat is the noblest part of the)
- (I did not used to it, but in my experience, it will be nicer to the bread)
- 2 ounce yeast
- 20dkg sourdough
- Making sourdough:
- I usually made the previous day.
- 1 dl water
- BL 55 10dkg Tótkomlós flour
- 1 tablespoon of rye flour
- 1 tablespoon oil
- ½ coffee spoon of salt
- A coffee spoon of sugar
- 2 ounce yeast kovászból a spoonful of old, commanded by the previous one.
- The materials are submerged in the machine. There is always at the bottom of the water.
- Pataki, a steep bowl.
- I'll take the plane and lined megformázom.Papírral Patakia do.
- Five minutes later, samples may be drawn to it. Gently on the blade, an even depth of cut, because if you succeed in the deep cut, then they are distributed over the dough.
- Ráborítom the roof and do a hot oven 210 degrees. Bake for 45 minutes and then