This bread is unique 😋 One ingredient changes the taste to perfection!

The inspiration for this bread is an old French recipe. Thanks to the addition of inactive (young) leaven, the bread has an excellent and original taste, while maintaining the softness and delicacy of wheat bread. It stores well and does not lose its taste and aroma even after a week.
One of the best wheat bread I have ever eaten. 😋😋😋
You have to try this recipe.👌
100% healthy, homemade bread. Simple composition without artificial additives. Natural bread.
I haven't bought bread for many years and you don't have to either. With this recipe you can bake delicious homemade bread yourself.
Cook with passion!
Men's Cooking - Paweł Horąży
Composition:
- 350 g of wheat flour type 550
- 300 g of inactive rye leaven
- 160 ml of warm water ❗️
- 8 g of fresh yeast
- 1 teaspoon of salt
- 1 tablespoon of olive oil
1. Mix the leaven with flour and water and set aside for 1 hour;
2. Make the yeast leaven, 60 g of flour and 50 ml of water, wait until the leaven rises (about 15 - 20 minutes), add it to the previous dough and mix;
3. Take the dough out onto the counter and knead it for a few minutes, put it in a bowl, cover it and leave it to rise for about 2 hours;
4. Remove from the bowl, knead lightly and place in a baking tin, cover and leave for about 1 hour;
5. Cut and bake in an oven preheated to 220°C for 40 minutes.
ENJOY 😋😋😋
Production and implementation: Paweł Horąży and Dorota Milerowicz

[@user-wh9sj8vg1q]

Podziwiam 😮

[@MeskieGotowanie]

😀😀😀

[@irenekloepfer1586]

Looks very good. Please could you tell us how the unfermented leaven is made. Thanks

[@MeskieGotowanie]

Wystarczy zalać żytnią mąkę razową wodą w proporcjach 1:1 i po 2 - 3 dniach będzie taki zakwas jakiego użyłem w filmie. Pozdrawiam 😀

[@wiesawobara2857]

Męskie gotowanie, A można robotem planetarnym wyrobić ciasto?

[@MeskieGotowanie]

Można, około 10 minut na średnich obrotach.

[@i_graszka]

Czekam na tatarczuch!

[@MeskieGotowanie]

😀😀😀