Bread without milk and eggs
Description
The baking is simple and quick. I developed this bread recipe over a fairly long period, adjusting the ingredients by weight. In the end, I got a loaf that everyone who tries it likes. I bake it almost every other day. I’m ready to share the recipe in a step‑by‑step guide. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. It's best to start the process in the evening.
- 2
Step 2
Pour water into the mixing bowl, add salt, sugar, and starter. Stir; you can do this with your hand, wearing a glove.
- 3
Step 3
Mix the flour with flax seeds.
- 4
Step 4
Knead the dough.
- 5
Step 5
Three times, at 30‑minute intervals, perform a dough stretch‑and‑fold.
- 6
Step 6
After the kneading, cover the dough with plastic wrap and refrigerate it overnight. In the morning, the dough looks as follows.
- 7
Step 7
Dust the work surface of the table with flour, and lay out the dough.
- 8
Step 8
Stretch the dough lengthwise, fold one edge toward the center, and press lightly.
- 9
Step 9
Fold it completely, pinch the seam, roll it up.
- 10
Step 10
Place the dough on a baking sheet, seam side down, let it proof for 1 hour, then make 2–3 cuts with a sharp knife or a razor blade.
- 11
Step 11
Bake the first 10 minutes at the maximum temperature of 220‑240 °C with steam, which can be provided by placing a pan of water on the lower rack of the oven, then lower the temperature and bake for 40‑50 minutes at 150‑180 °C. Let the finished bread cool slightly on a rack.
- 12
Step 12
The bread made according to this recipe turns out aromatic, crunchy, airy, and very tasty.