Bread with dill
Description
Baking is simple and quick. Baking dill bread is easy, no more complicated than regular bread, and the result is wonderful. The bread turns out very aromatic and tasty; it can be used both for making sandwiches or snacks, as well as a complement to a lunch soup. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour water into the mixing bowl, dissolve the salt, sugar, and fresh yeast in it, and add the wheat starter.
- 3
Step 3
Add chopped dill and grated garlic to the mixing bowl.
- 4
Step 4
Add the sifted flour.
- 5
Step 5
Knead the dough. You can knead by hand or use a mixer.
- 6
Step 6
Using a scraper, gather the dough into a ball, cover it with plastic wrap, and place it to ferment in a warm spot. During fermentation, three times, at intervals of 30‑40 minutes, perform a dough fold using the “stretch and fold” method.
- 7
Step 7
During fermentation, the dough expands to at least twice its original size.
- 8
Step 8
Dust the work surface of the table with flour, place the dough, and stretch it into a rectangle. Fold the corners of the rectangle inward.
- 9
Step 9
Fold the formed corner of the dough inward.
- 10
Step 10
Fold the edges of the dough inward.
- 11
Step 11
Wrap the dough into a roll, seal the edge well, roll it into a "baton". Transfer it to a baking sheet and let it proof for 1 hour.
- 12
Step 12
In an hour, preheat the oven to 220‑240 °C. Using a sharp knife or a razor blade, make cuts on the bread; you can make diagonal crosswise cuts or one large cut, as in this recipe. Bake the bread for the first 10 minutes at the maximum temperature, then lower the heat to 180 °C and bake for another 40‑50 minutes until done.
- 13
Step 13
Let the bread cool on the rack to room temperature; you cannot slice it yet, as the baking process is not finished.
- 14
Step 14
After the bread has cooled, it can be served at the table. It turned out very aromatic and tasty. You definitely won’t regret the effort and time spent preparing this bread.