Loaf
Description
Perfect with tea and coffee. To get a tasty, almost weightless loaf, you need to keep to all the timing indicators. It is the long fermentation that brings baked goods to this result. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, mix 125 ml of warm water (36–38 degrees) with the yeast.
- 3
Step 3
Add 125 grams of sifted flour.
- 4
Step 4
Stir with a spoon. You will get a sticky, stretchy dough. Smooth it out. Cover with plastic wrap, then with a towel. Leave it in a warm, draft-free place for 4 hours.
- 5
Step 5
After 4 hours, the starter will noticeably increase in volume and be filled with tiny bubbles. The center should begin to sink. Add 125 grams of flour, salt, and sugar. Begin mixing with a spoon.
- 6
Step 6
Add soft lard (or softened butter), 50 ml of water. Knead the dough by hand.
- 7
Step 7
If the dough sticks to your hands, add 0.5 tbsp of flour, grease your hands with oil, and knead until smooth. The finished dough should be soft and elastic. Shape it into a ball and transfer it to a bowl. Cover with a towel and leave in a warm place for 1 hour 30 minutes.
- 8
Step 8
After the specified time, the dough will noticeably increase in size. Punch it down.
- 9
Step 9
Shape the loaf and transfer it to baking paper. Cover with a towel and leave it to rise for 1 hour.
- 10
Step 10
Preheat the oven to 230 degrees. Heat a baking tray in it. Place a bowl of water in the oven to create steam. Transfer the loaf blank onto the hot tray. Make two shallow lengthwise cuts. Put it in the oven. Bake with steam for 10 minutes. Then remove the bowl of water, reduce the temperature to 180 degrees, and bake for another 11 minutes.
- 11
Step 11
Remove the finished loaf from the oven, transfer it to a board, and let it cool, covered with a towel.
- 12
Step 12
The loaf is ready. It has a crispy crust and a tender, aromatic crumb. Simply perfect for breakfast!