Wow didn’t think I’d have all the time consuming to bake these but I did this weekend. Wow they’re amazing thank you worth the 12hrs overnight n fridge 😂🤗👍
@ElinaDeisling4 жыл бұрын
Super, sehr gut und lecker sieht das Brot aus! Bravo!!!
TASTY RUSTIC BREAD Transcendent & Easy by Baker's Channel Ingredients 170 g Bread flour 3.4 g Salt 0.7 g SAF Red (Instant Dry Yeast) 8.5 g Malt water (1:1 malt + water) 120 g Water (pure, warm) Substitute for Malt water: • Honey Directions 01. In a bowl, place bread flour, yeast in one side and salt in the other. Mix the dry ingredients lightly. 02. Add the warm water and malt water. Mix all the ingredients to form a dough. 03. Transfer the dough to a container, cover with plastic wrap and the lid. 04. Let it rest for 60 minutes, at room temperature (25 °C). 05. Or refrigerate it for 12 hours at 5 °C, for long fermentation at low-temperature. 06. Touch the dough and check the fermentation. 07. Dust the dough and the board with flour. Transfer it to the board, pre-shape into a loaf and cover with the bowl. 08. Let the loaf rest for 30 minutes, at room temperature. 09. Dust the dough with flour, lightly and deflate it. Trim the sides and cut the dough in 3 pieces of equal weight. Put the trimmings under each loaf. 10. Arrange the loaves evenly in a baking sheet, lined with parchment paper. 11. Final fermentation, let them rest for 30 minutes, at room temperature (27 °C). 12. Dust the loaves of bread, lightly, with (rye) flour. Make deep cut in each bread, using the baker's blade. 13. Bake the loaves of bread in pre-heated oven at 250 °C (482 °F), with steamer, for 12 minutes. LET'S KEEP BAKING WITH BAKER'S CHANNEL! Please give Like and Subscribe. Thanks a lot.
@bakerschannel15304 жыл бұрын
Thanks for the proper process and translation. This is a great comment for English speakers. With love and thanks from Japan.