Delicious bread, easy to prepare, baked in a glass oven proof dish. It is soft and fluffy inside and crunchy on the outside. The dough doesn’t require kneading. Just mix all the ingredients with a spoon for a minute or two and leave to proof. …
Tag: rye
Herbes de Provence bread/Chleb z ziołami prowansalskimi
This is one of the easiest breads I’ve ever made. It has perfect crust, lovely soft crumb and amazing herby flavour. The dough is very loose, stretchy and sticky but doesn’t require long mixing or kneading, only until all ingredients are well combined. In other words, my lazy experiment turns out to be a successful…
Easy rye sourdough bread/ Łatwy chleb żytni na zakwasie
This bread is made mostly with wholemeal rye flour and small part of wheat bread flour. The texture is dense and moist. I like it best on the third day after baking, when it reveals its full flavour. The dough is made in two stages, sourdough preferment and final proofing, with no extra mixing every…
Polish sourdough bloomer/Polski na zakwasie
This is a kind of bread I remember from my childhood. Rye and wheat sourdough bread with shiny crust and full of flavour, slightly sour crumb. The smell of freshly baked bread that just came out of the oven brings back those carefree childhood memories. We used to have a small bakery opposite my primary…
Sourdough rye bread/Chleb żytni na zakwasie
This full of flavour, dense, dark rye sourdough bread is made with traditional sourdough starter and with pre-soaked whole-rye flour. It is mixed with boiling water and left over night. The soaked rye gives the bread a subtle sweet note and also contributes to the bread’s great keeping quality….
Sourdough beer bread/Chleb piwny na zakwasie
This is another delicious sourdough bread recipe I came across recently. It comes from the book “Bread” by Jeffrey Hamelman. The rye sourdough and liquid levain is prepared at the same time and left to ripen for 14 to 16 hours at room temperature. This bread has got dense and moist texture with rich flavour…
Whole-rye and whole-wheat sourdough bread/Razowy chleb pszenno-żytni na zakwasie
This bread is made with a combination of white bread flour, whole-wheat flour and sourdough based on whole-rye flour. The “pre-ferment” is prepared the day before and left to ripen for 12-16 hours. The whole process of making this bread takes minimum effort and gives us great results – the moist centre, somewhat denser crumb with…