Home-baked bread cannot be compared to purchased bread. It looks more like the bread made by our grandmothers. Of course, the lack of a wood-burning stove in modern apartments does not have the best effect, but there are much more additional ingredients.
It is necessary
-
- Flour
- yeast
- water
- salt
- sugar
- olive oil
- flavoring additives - seeds
- spices
- 2 bowls
- cutting board
- rolling pin
- baking sheet
- oven
Instructions
Step 1
Add a sourdough starter for the French Rustic Paprika Bread. To do this, knead 225 g of wheat flour with 300 ml of water and 10 g of baker's yeast. Place the starter culture in a warm place for 24 hours. It should ferment well and expand in volume due to air bubbles. Add 3 g salt, 5 g dry rosemary and 30 g sweet paprika flakes.
Sift another 225 g flour onto a cutting board. In the center, make a hole where you put the risen dough. Knead the dough. Transfer the bread dough to a saucepan, cover with cling film or a towel, and leave for another day. Form 3-4 small round loaves, moisten with water, sprinkle with pumpkin, sunflower, flax seeds and bake in the preheated oven for about an hour.
Step 2
Sift 300 g of flour on a cutting board, we will make Italian bread - ciabatta. Dissolve 5 g of fresh yeast in 100-150 g of water. Knead the dough, brush with olive oil, leave to rise in a warm place.
Mix 5 g yeast, 10 g sugar, 3 g salt, 30 g flour and 500-100 ml warm water. All ingredients must be dispersed by all means. In the risen dough, make a funnel-shaped depression, pour in the second portion of the dissolved yeast. Stir both mixtures with your fingertips. Add more flour if necessary. Leave the Italian ciabatta dough to rise for 6-7 hours, crunching occasionally.
Divide the dough into 2 parts, roll it out in an oval, put each oval on a separate baking sheet, greased with olive oil and dusted with flour. Leave on for 1 hour, then bake for about 20 minutes. Transfer the ciabatta to a wire rack and bake for another 10-15 minutes. in order to get beautiful color on both sides.
Step 3
Knead the dough for another Italian bread - grissini sticks. For 445 g of flour, take 25 g of brewer's yeast, 45 ml. olive oil and 200-225 ml. warm water. Add 10 g sugar and 3-4 g sea salt. This time we will not put the preliminary dough, so knead all the ingredients at once. Knead the dough for a long time, it should become elastic, docile and even pliable.
Pour 4-5 tbsp into a bowl. olive oil and place on it the grissini dough rolled into a lump. Turn the dough over several times - it should be shiny with butter. Leave to rise for 2-3 hours. Then you can start forming the sticks. Place the bread dough on a board, divide it in half and then into small pieces weighing about 10 g. Use your fingers to shape each piece into a grissini stick. Dip them in sesame seeds, poppy seeds, or just coarse sea salt. Place on a baking sheet at a distance from each other, let stand, bake until golden brown (about 20 minutes).
