Member recipes are not tested in the GoodFood kitchen.
- Preparation and cooking time
- Total time
- More effort
- Serves 10
- 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
- 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.
- STEP 1The materials are submerged in the machine. There is always at the bottom of the water.
- STEP 2Pataki, a steep bowl.
- STEP 3I'll take the plane and lined megformázom.Papírral Patakia do.
- STEP 4Five minutes later, samples may be drawn to it.
- STEP 5Gently on the blade, an even depth of cut, because if you succeed in the deep cut, then they are distributed over the dough.
- STEP 6Ráborítom the roof and do a hot oven 210 degrees.
- STEP 7Bake for 45 minutes and then