Steamed festive bread
Description
It is the cumin that gives the bread its unique taste and aroma. When you bake this bread, see for yourself. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. The sourdough starter for bread should be prepared in advance, 10–12 hours ahead. It’s best to do this in the evening before baking, so the starter can sit overnight. Thoroughly mix the flour with water and the starter. You’ll get a somewhat thick mass. By morning it will rise significantly. Therefore, prepare a container for it with some extra space.
- 2
Step 2
2. Prepare the slurry also the night before. Bring water to a boil and pour it over the flour with almost boiling water. Add cumin to it and stir well. The slurry should turn out smooth and glossy.
- 3
Step 3
3. In a separate bowl, combine the starter, the infusion, and all the other ingredients for the dough. The dough should be soft. Adjust the amount of water. It depends on the moisture of your flour and the jam liquid. Let the dough rest for 1.5–2 hours to ferment. The dough is soft, so you can fold it.
- 4
Step 4
4. After the dough has risen sufficiently, shape it into an oval loaf and place it in the prepared dish, first covering it with a napkin. Cover the dough on top with a napkin and then with plastic wrap. Let it proof for 1.5–2 hours.
- 5
Step 5
5. After that line the baking sheet with parchment paper and turn the loaf onto it. Make punctures in the dough. Heat a stone in the oven and place the loaf pan on it. This is how the bread is baked. Spritz the hot stone with water and bake with steam for 10 minutes at 250 °C. Release the steam, briefly open the oven, and bake for another 20 minutes at 220 °C. Reduce the temperature to 200 °C and bake for another 30 minutes.