If you need to make quickly bread for a dinner, not to do without yeast. Preparation of bread on ferment will require much more time and forces, but also the taste at it turns out one many brighter, the crumb is more gentle, and aroma just amazing! Such bread is longer stored, doesn't harden and remains soft even on third day.
It is required to you
- 350 g of ferment;
- 500 g of flour;
- 200 g of water;
- on 2 h a spoon of salt and sugar.
- For kefiric ferment:
- 500 g of kefir or curdled milk;
- 250 g of rye flour.
- For potato ferment:
- 10 potatoes;
- 100 g of water;
- 250 g of wheat flour.
- For bread on kvass:
- 250 g of mature kvass;
- 250 g of flour;
- 1 h sugar spoon.
Instruction
1. Ferment is always cooked on a sour basis. It is possible to make ferment once. The necessary quantity is used for preparation of bread. And the rest "feed up", adding flour and water, and store for reuse in the cool place in a glass jar, having covered it with a gauze.
2. For preparation of kefiric ferment let's kefir (curdled milk or fermented baked milk) turn sour 2 – 3 days at the room temperature. Then pour liquid in a big bowl or a saucepan, carefully implicate flour and leave to perekisat for day in the warm place, having covered capacity with a kitchen towel. In a day add flour and bring ferment to average density. Again cover it. When ferment begins to rise and bubble, it can already be used.
3. To make potato ferment, boil the peeled potatoes, merge ready potato broth in big capacity and cool. Add flour and bring liquid to a condition of dense sour cream. Leave ferment for 3 days in the warm place, foam won't appear yet. After that add the remained flour and water. Let ferment will stand in the warm place a couple of days more.
4. If you want to bake bread on kvass, then for preparation of a sponge dough mix kvass, flour and sugar. Close a bowl with ferment a polyethylene film and leave for day before emergence of a sour odor.
5. When ferment is ready it is possible to start doughing. For this purpose it is necessary to cast necessary amount of ferment, to implicate in it 2/3 sifted flours, salt and sugar, to add water. To carefully knead dough, pouring flour as necessary. Dough has to be homogeneous, stick a little to hands. To create a sphere from the test and to lay out on a baking tray, or to place in a form. Let dough will repeatedly increase twice. It is necessary to bake bread in the oven of 40 - 60 minutes warmed up to 200 degrees.