Homemade bread: the recipe to make it without mixer
published on 16 April, 2020 at 16:01
Ingredients:
1kg of semolina
650 ml of water
300 g of sourdough, refreshed and doubled
50 ml of water
1 teaspoon honey
2 teaspoons of salt
1kg of semolina
650 ml of water
300 g of sourdough, refreshed and doubled
50 ml of water
1 teaspoon honey
2 teaspoons of salt
Directions:
Put the semolina flour in a bowl, then add 600 ml of water using a fork. Cover for 2 hours.
Then mix the remaining 50 ml with the sourdough and a teaspoon of honey. Add the semolina to the mixture.
Then add the salt and form a homogeneous dough.
Cover and let rise for 3 hours.
Then roll out the dough and fold it towards the certain forming a rectangular stick.
Place the dough in a container with a floured cloth.
Let it rise until doubled.
Bake at maximum temperature for 10 minutes, then lower to 220 ° for 10 minutes, then lower to 200 ° for 10 minutes and complete cooking at 180 ° for 50 minutes.
Put the semolina flour in a bowl, then add 600 ml of water using a fork. Cover for 2 hours.
Then mix the remaining 50 ml with the sourdough and a teaspoon of honey. Add the semolina to the mixture.
Then add the salt and form a homogeneous dough.
Cover and let rise for 3 hours.
Then roll out the dough and fold it towards the certain forming a rectangular stick.
Place the dough in a container with a floured cloth.
Let it rise until doubled.
Bake at maximum temperature for 10 minutes, then lower to 220 ° for 10 minutes, then lower to 200 ° for 10 minutes and complete cooking at 180 ° for 50 minutes.
Credit: Vanilla Heart
https://www.youtube.com/watch?v=SEnEIDj_ZMs
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