Wheat bread
Description
The baking process is simple and quick. At first glance, this bread looks no different from others, but take a closer look at its surface and you'll notice numerous tiny bubbles. That's precisely why this bread is called "Konopushka" (Freckle). This bread is also very healthy, as it's made with a sourdough starter (you can use either wheat or rye starter). The dough turns out wonderfully porous inside, an effect achieved through the stretching and folding technique during the preparation before baking. Below you will learn how. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the starter: dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
2. Add water and mix. Place the starter, salt, vegetable oil, and sifted flour into the bowl of a stand mixer. Knead the dough for 5 minutes on speed 2. Transfer the finished dough into a bowl greased with vegetable oil.
- 3
Step 3
3. The dough will be very liquid and sticky. With oiled hands, shape and flip the dough. Cover the dough with a lid and let it sit for 1 hour at room temperature.
- 4
Step 4
4. Stretch the dough, pulling one edge as much as possible and folding it to the opposite side. Repeat stretching in a circular motion, flip seam-side down, and smooth the surface. Knead the dough two more times, allowing a one-hour break between each stretching session.
- 5
Step 5
5. Transfer the dough to a round baking pan lined with parchment paper. Cover the pan with a lid and let it sit at room temperature for 1.5 hours. Cover the pan with a lid made of heat-resistant material and place it in a cold oven.
- 6
Step 6
6. Bake at 200 degrees for 30 minutes covered, then carefully remove the lid and bake the bread for another 40-50 minutes. Cool the bread on a wire rack.