Wednesday, 28 December 2016

Bread Stekka.

recipes for the future
Since we were talking about the bread for the day, which can be put on the table guests, how's that option?
This bread - brother of bread without kneading, the same principle, a very long fermentation of the batter to be mixed with a minimum of yeast.
The idea is not new, loved by the people pain l'ancienne is done in a similar way, but with a lot of yeast and fermentation with cold, but the result is unusual and enjoyable.
Although the name sounds very Italian, as far as I can see nothing very Italian in that there is no bread, it's our local invention.
400 g bread flour
3 g (1/2 tsp) salt
3 g (3/4 tsp) sugar
1/4 tsp instant yeast
350 g cold water (12-15 ° C)

1. Mix flour, sugar, salt and yeast, mix well.
Add water and stir the dough with a spoon or your hand until you have a rough, wet, sticky dough.
Tighten the bowl of the film and leave the dough for 12-18 hours.
Focus more on 12 than at 18.
The finished dough will rise much, and will be covered with bubbles.

2. Generously sprinkle the board with flour, pour (I kid you not) at her dough and carefully wrap it several times over the hand or scraper until the dough almost tighten.
Lightly oil the top of the dough with olive oil and sprinkle with coarse salt (about 1/4 teaspoon).

3. Take a linen towel and generously sprinkle simple or large corn flour or bran.
Turn the dough on the towel (here you will learn enough flour sprinkled on the board.) If the top of the sticky dough sprinkle with flour, cover with a towel and leave the edges rasstaivatsya for 1-2 hours, until the dough has risen about half and no longer springy when pressed with a finger.

4. Pre-heat the oven to 260°C/500°F.

5. Take a baking tray (standard American baking with borders, so-called half-sheet size 30x42 cm, I highly recommend using steel trays without coatings) and lubricate it with olive oil.
Put the dough on a floured board and cut into 4 pieces with a scraper.
Do not cut the dough on the towel.
Take each strip of dough and transfer to a baking sheet stretching it to a length of the pan.
Simple stekka.
Grease with olive oil and sprinkle with large sea salt.
Stekka with tomatoes. Cut the tomatoes in half small (like cherry), press the dough in half at the same distance, place on top of a thin slice of garlic and a few leaves of thyme.
Grease stekku olive oil and sprinkle with large sea salt.
Stekka with garlic. Clean chives, lightly press down on them with a knife so that they cracked and push into the dough at the same distance.
Grease stekku olive oil and sprinkle with sea salt and a large freshly ground black pepper.
Stekka with olives. Press the olives into the dough at the same distance and brush the dough with olive oil.
Pickled olives enough in themselves, and in addition to salt on top of them is not necessary.
Stekka with feta. Cut the feta into small pieces and push them into the dough at the same distance.
Grease the dough with olive oil.
Like olive stekka this salty enough on its own, in addition to salt it is not necessary.
Of lubrication oil.
From how much olive oil comes into play much depends.
If you lubricate the dough very thin layer, the crust is slightly crunchy, almost like a baguette.
If you do not feel sorry for oil, the bread soaked it becomes fragrant and soft, more like focaccia.

6. Bake for about 20 minutes until thick golden-brown crust.
Give stekkam cool 5 minutes on baking sheet, then transfer them to the grill and allow to cool completely.
from "My Bread" by J. Lahey

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