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I made this when I had run out of every flour but Type '00', and needed to make a loaf. It turned out really well... Ingredients: 225g Poolish (115g Type '00' flour and 110g warm water, plus 1/8tsp dried yeast) 305g Type '00' flour 210g warm water 6g salt 1/2 tsp dried yeast To make the poolish: Dissolve the yeast in the water, add the flour and mix to make a batter. Cover and let rise for 8-12 hours until bubbly. To make the loaf: Dissolve the yeast in the warm water, then mix with the poolish. Add the salt to the flour, then add the yeast mixture, mix together and turn out on to a work surface. Knead for 10 minutes, then cover and leave for 20 minutes. Knead for one more minute, then place the dough in bowl coated with olive oil to prevent the dough sticking. Leave to rise for about 1 hour 15 mins until doubled in size. The dough should now be soft and airy. Turn the oven on to 240 degrees. Cover a baking sheet with greaseproof paper, coat lightly with flour, and turn the dough out on to the sheet. Gently fold the dough in from each side, turn 90 degrees, and fold inwards again, without pressing the dough too much. Turn the dough over so that the folds are underneath, and gently shape in to a ball. Lightly dust with flour, cover with a bowl, and let rise for about 20-30 mins. When almost doubled in size, slide the bread in the oven, and turn the temperature down to 200 degrees. Bake for 35-40 minutes. Added by: Wing Commander If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop. It's very easy, just click here to visit your "My Shipton Mill" page to get started. Unlike conventional yeast, BIOREAL organic yeast is produced using organic cereals and without any chemical additives during fermentation.
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Teško je odoljeti mirisu svježe pečenog kruha, a pogotovo ako je u pitanju fina focaccia s maslinovim uljem i mirisnim ružmarinom Potrebni sastojci: 500 g glatkog brašna vrećica suhog kvasca (7 g) 300-350 ml tople vode 4-5 velikih žlica maslinovog ulja 1 žlica meda čajna žlica soli ružmarin, krupna sol Priprema U manjoj posudi pomiješajte kvasac, med i malo tople vode i ostavite na toplom da se kvasac aktivira. U većoj posudi izmiješajte brašno i sol. Dodajte im smjesu s kvascem, dvije žlice vode i maslinovo ulje te izmiješajte i promijesite na ravnoj površini. Tijesto stavite u zdjelu, prekrijte i ostavite na toplom mjestu da se diže. Kad se udvostruči, lagano istisnite zrak iz njega i prebacite ga na lim za pečenja koji ste premazali maslinovim uljem. Tijesto rukama razvucite po limu, prekrijte vlažnom kuhinjskom krpom i ostavite da odstoji barem pola sata na toplom. Tijesto pospite krupnom solju i maslinovim uljem te prstima napravite udubine te pospite svježim ružmarinom. Pecite na 200 stupnjeva nekih tridesetak minuta ili dok ne dobije lijepu zlatnožutu boju. - Sviđa vam se članak? Preporučite ga prijateljima putem ovih servisa: Pošaljite mailom