Xamir zardobi bilan kepakli jo'xori noni

Xamirturush aralashmasini zardob bilan aralashtiring. Asalni 1 osh qoshiq bilan aralashtiring. Unni qo'shing va xamirga aralashtiring. Issiq xonada 24 soat turing.

Weigh out the rest of the whey and stir it into the topping. Add the flour and the grain mix. Knead until you get a smooth dough (1 – 2 minutes). Put the dough in the refrigerator for 24 hours.

Xamirni muzlatgichdan oling. Yarim soat davomida iliq joyga qo'ying va keyin tuz qo'shing. Endi xamirni elastik holga kelguncha qo'llaringiz bilan 7-10 daqiqa davomida yoğurun. Yana 2 soat turib oling. Ayni paytda, uni kuch bilan bir-biriga cho'zing va yana bir-biriga bog'lang.

Pull the dough apart again and fold it back together so that it fits into the loaf pan well greased with butter. Please note: the loaf pan should be suitable for sourdough – otherwise some of the color of the pan may stick to the bread afterwards. Let rise here again for 1 – 1.5 hours until the dough is almost fully ripe (this is faster in warm summer than in winter because of the temperature).

Brush with water and sprinkle with the oat flakes. Cut four times across. Bake in the oven preheated to 230 ° C for a total of 50 – 55 minutes. Bake with steam for the first 10 minutes. Let the steam escape after 10 minutes by opening the oven door and reduce the oven temperature to 210 ° C. If the bread darkens too quickly, use aluminum foil. When the baking time is over, take it out, let it cool down and then turn it out of the pan.

Retsept ishlaydigan odamlar uchun moslashtirilgan. Shuning uchun muzlatgichdan foydalanish. Vaqtingiz bo'lsa, avtoliz xamirining muzlatgich bosqichini taxminan 2-2.5 soat davomida iliq joyda qisqartirishingiz mumkin. Men uni hafta davomida pishirdim va uni kundalik ish hayotiga osongina qo'shish mumkin.