Sourdough Bread

This should be kept to love sourdough bread, it’s been a full 10 months. Since then, we didn’t buy no bread in our house, even my kids at home I’m trying to do as much as I can. For years I would have done in the bread machine, even the blog I wrote on the Stone Age like bread made without yogrulmad breads I’ve tried. But this flavor, this is a very healthy things to eat to know a completely different feeling…

Actually, minus the yeast because yeast is a completely natural, those who know may not be a very accurate thing to describe. Write the measurements down and insistently asked me to share how I did it but it wouldn’t be wrong I guess.

A long time I’ve avoided this to begin with, and Maya’s great interest thought I would ask. When I made that decision, I wanted to start my own yeast. Experts in this field from a crescent to a lovely Weaver  I wanted to consult, and to be missing that ” don’t start from scratch big sister, my 3-year-old from Maya I’ll send you!” and that’s where our story began. In that process, always at the end of the phone, patiently, lovingly always taught me. I’ll always be grateful.

Then get me that bread, because it’s small dimensions of 30 cm.I had a pot of cast iron and it worked great while I wanted to get a loaf. Grams completely while trying to do my own measurements that I’ll do that sat, the same size for about 7 months I’m working with. Sliced bread with only flour I use leaves to decide what we want according to him. If you are reading these lines with an intention of Easy already:)

Let me tell you, in the form of my homepage, 200 grams, 60 grams, and 100 grams of organic white flour or organic whole wheat-feed time (I got home two separate, whole wheat and white) and I’m feeding with drinking water 40 grams. Germany, which is 200 grams of meat, putting it in the fridge, I’m making the other 4 large loaf.

Measurements (Approximately 1200 grams nut)

475 grams water (at room temperature)

50 grams yeast (or twice only has left and when it exceeds about 4 hours later)

25 grams embryo (I use all my bread, use white flour if you don’t want)

275 grams siyez/symptoms/purple wheat/saribugday/additionally reputation

400 grams strong white (I’m using Hekimoglu)

Mix thoroughly by hand the above ingredients in a glass bowl, cover with a towel and I got 1,5 hours to the top.

50 grams water

Mix 15 grams of rock salt and melting a cup come and go and I’m at the end of 1.5 hours, folding the dough into the salty water with movements I’m trying to make, I leave to rest again. Thereafter each after an hour (about 4 times) batter up as it lengthens out the bottom floor like I do. I don’t have a chance to put the video on my blog, but you can watch videos like this on several pages, including my page on Instagram. After the last fold, the dough has the consistency of like you already. Big for the nut so that I don’t fit into bamboo baskets (only washed with soap and soaked in a bowl of water for purification) sprinkled flour in a cotton cloth, spread out the filter, as it opens and the dough is smooth and I fold it in a rectangle like a bundle because I bring it to the bottom portion ( lower to cook, then flip it, the upper part will be.) a half hour after that, bohcalayip cloth, put into fridge bags in the fridge and I raise.

According to the availability of my works, but after approximately 20 hours, the oven to 200 degrees and bring a pot with cast iron that was put into it I’m waiting for 20 minutes to warm up. I say 20 minutes, so I got an oven thermometer.

Remove the bread from the refrigerator and oven and the tea cosy I turn over the paper with a little flour to the surface with a razor cut and carrot to the pot with the help of mass movements I’m transferring, I’m cooking this way for hours and 40 minutes. Paying attention to the steam output at the end of 40 minutes the cover open up and I let the browning of the crust for 10-15 minutes. Remove from oven, cool on wire rest, and I’m getting to the grid in their own time. Sourdough bread makes bread that if cut at this stage of steam filled the pores sticky, but the pleasure of eating warm bread in the oven at 175 degrees for 15 minutes for bread completely cooled if you hold a delicious crispy crusted bread will be. Bon Appetit!