Polish shops are great. I can find fresh yeast every day( and sausages and herrings…). So lets bake.
Another try with bread. I am not completely happy with the result. I think the temperature in our kitchen is too low for a correct fermentation.
Anyway, the bread was very nice and had that lovely bitter taste from the fermentation. We finished all of it with dinner with friends.
I will keep trying and posting.
* This recipe goes for Josep and Patricia. They gave me as a present a Portable Photo Studio Kit. Hopefully, the photo quality will improve. This is the first post using it. Still testing.
- 500gr. Strong Flour.
- 10gr. Salt.
- 300ml. water.
- 5gr. fresh yeast.
Mix all the ingredients, except the yeast, in a bowl. Move to a clean surface and work the dough with your hands for a few minutes. Add the yeast in the last few minutes and mix well.
Place the dough in a clean bowl wit a bit of flour on the bottom. Cover with a wet cloth. Leave it rest for 30 minutes.
Divide the dough in 6 portions. Leave the portions on the working surface with flour covered with a wet cloth for 15 minutes.
Form the Baguettes. Press each portion with your hands until you get a rectangle. Roll the long sides to the centre. Press with your fingers to seal it. Fold in the middle and turn around. Press with your hand to seal it. The bread joints should be at the bottom during the fermentation.
Place the Baguettes on a tray with a clean cloth and a bit of flour. Make sure there are cloth folds between the Baguette or they will stick together. Cover them with a wet cloth. and leave them rest for 90 minutes in a place with around 24 degrees.
Pre heat the oven at 240 degrees. Put a the bottom of the oven a heat resistant bowl with water.
Place the Baguettes on a baking tray. Make clean cuts on them. Sprinkle with flour.
Place the tray in the oven, turn the temperature down to 200 degrees and bake for 15-20 minutes.