Turmeric Sourdough Bread| Пшеничный хлеб на закваске с куркумой | Не хлеб,а золото! Очень вкусный!

Опубликовано 10 июля 2021, 13:00

#nataliyamashika #хлеб #хлебназакваске #пшеничныйхлеб #закваска #sourdoughbread #sourdough #bread #turmericbread Друзья, привет! :) По вашим просьбам сегодня у меня новый рецепт хлеба на закваске- пшеничный хлеб с куркумой . Хлебушек невероятно вкусный, с отличной корочкой и пористым мякишем. Цвет хлебушка как золото! Попробуйте!
youtu.be/fSuV9ZvccvI

Рецепт:
Для 2 хлебов:

200 г пшеничной закваски
700 г холодной воды
20 г соли
1 кг пшеничной муки ( 13,3% белка)
2 ч.л. куркумы

ENGLISH:
For 2 loafs:
200 g sourdough starter
700 g cold water
20 g salt
1 kg bread flour ( 13,3% protein)
2 tsp turmeric

1.The most important thing for successful sourdough bread is an active starter. The active starter has a pleasant yogurt aroma, full of small and big bubbles and doubling in size. If you add your starter to the water, the active starter doesn’t sink. It floats on the water. You can be an expert in sourdough techniques, but if you have a weak starter, your sourdough bread won’t turn out well. You can use the feeding ratio you usually follow, but the most important part is adding the starter at its peak.
2.You can make your sourdough by hand or with a stand mixer. Add 650 ml water to your mixing bowl along with 200 g sourdough starter, 1 kg bread flour and 2 tsp turmeric. Mix at speed 3 for approx. 2 minutes.
3.Add your mixing bowl to the fermentation proofer ( 81F) or leave in a warm spot for 40 minutes. If you don’t have a proofer, don’t forget to cover your bowl with plastic wrap or a kitchen towel.
4.Add salt and 50 ml water to the mixing bowl and mix your dough on speed 3 for 1 minute and then on speed 4 for approx. 5 minutes.
5.Transfer the sourdough to a container and leave it in your proofer or in warm spot for 40 minutes.
6.Coil fold every 40 minutes. ( 4 coil fold in total). After each fold, put your sourdough in the proofer or leave it covered in a warm spot.
7.Divide your sourdough in two and pre-shape it. Bench rest for 20 minutes.
8.Once your dough has been bench rested, it’s ready for its final shaping. Make the shape you desire. I love my sourdough to be in batard shape. 9.Place your sourdough with the seam side up in a proofing basket and leave it in the proofer or in a warm spot for 45-60 minutes.
10.Cover your basket with plastic wrap or shower cups and put it in the fridge for 14-16 hours.
11.Place your dutch oven in the oven and preheat it to 450F for 45-60 minutes.
12.Score the dough and put it in the hot dutch oven. Bake it for 15 minutes covered at 450F and then 20-25 minutes uncovered.
13.Enjoy!

Желаю Вам приятного аппетита и хорошего настроения! :)