Bread with vinegar
Description
The bread is prepared simply and quickly. Semolina and premium wheat flour are used for the dough. But when the bread is baked and has rested, it becomes dense and tastes similar to sourdough bread. Another of its features is that it has a crunchy, thick crust. This kind of bread is best stored covered. Very interesting baked goods. Be sure to try it.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Dissolve the yeast in 200 ml of warm water.
- 3
Step 3
Add sifted flour and semolina.
- 4
Step 4
Stir with a spoon until lumps form.
- 5
Step 5
Mix the vinegar with 75 ml of room-temperature water.
- 6
Step 6
Dissolve the salt in 25 ml of warm water. Stir until the crystals completely disappear.
- 7
Step 7
Add the vinegar and salt solution to the bowl with the dough being mixed. Stir with a spoon. Then knead by hand. The dough will be sticky at first, but gradually it will become "manageable." If this does not happen, grease your hands with vegetable oil; it will be easier to knead the dough that way.
- 8
Step 8
Round the finished dough, place it in a bowl, cover it with plastic wrap, and leave it for 40 minutes in a warm, draft-free place.
- 9
Step 9
After this time, the dough will increase slightly in volume. Gently deflate it by simply pressing it down to the bottom of the bowl.
- 10
Step 10
Preheat the oven together with the bread baking tin to 200 degrees. Remove the hot tin from the oven. Place the dough into it. Make three slashes and leave it for 10 minutes. After 10 minutes, put the tin with the bread into the oven and reduce the temperature to 180 degrees. Bake the bread for 35–40 minutes.
- 11
Step 11
After the time has elapsed, check whether the bread is done. It should be pale golden in color, with a crust. When you tap it, it should make a dull sound. Remove the bread from the pan. Wrap it in a towel and leave it for 6–8 hours at room temperature.
- 12
Step 12
Afterward, serve the bread at the table.