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oat bread, yogurt and apricots


And this is my last bread in a long time, I'm already hartito sweeping flour.

preferment Ingredients:

- 200 grams of wheat flour
- 50 grams of rye flour
- 50 grams of oatmeal
- 100 grams of dried apricots rehydrated and sliced \u200b\u200b
- 400 grams of unsweetened natural Greek yogurt
- 100 grams of water
- instant yeast 1 gram or 3 grams of yeast

mass Ingredients:

- 450 grams of wheat flour
- 50 grams of rye flour
- 150 grams of water ( + o-)
- 10 grams of instant yeast or 30 grams of yeast
-
15 grams of salt - 30 grams of honey





















development of preferment Day 1

Mix all ingredients to a slurry, thick and smooth. Cover with plastic and let ripen in the refrigerator for twenty-four hours. Remove the preferment of the refrigerator an hour before use. This preparation may be stored in the refrigerator up to three days. Day 2

bread making

preferment Combine with other ingredients in the formula, until a sticky ball and more or less uniform (correct water or flour as needed.)
Then arrange the mixture on a floured surface and knead vigorously for fifteen minutes. After the kneading

place the dough in a suitable container, cover with plastic wrap and let stand until dough doubles in volume. Obtained

proper fermentation of restoring the body to our floured work surface, to begin to divide and shape the pieces, to cover future then breads with moist gauze or film, and let it ferment until doubled in size each piece.



After the secondary fermentation, mark the pieces (if applicable), two hundred degrees and bake until a golden brown and crispy bread, that hit us back at the base sounds hollow.

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Pan garlic and oregano (the Mount of Vélez-Málaga). Recipe submitted by Paul, thanks man!!



Encourage them and send your recipe to the blog post, cheffrustrado@gmail.com

Ingredients: 250 gr


purpose flour Pinch of salt
generous 4.6 grams of baker's yeast ( a packet)
garlic clove
A "puñaito"
oregano olive oil Water




Prepared

Chop the garlic very fine and oregano along with what we put in a gadget with a dash of olive oil (soak it well) and let it soak a while.

In a bowl put the flour, salt and yeast. We empty the mixture and add the garlic, oregano and oil. Then we add warm water slowly (about three-quarters cup or 180 ml or so) as a fork or similar mass was removed. When it is not too sticky, you can work with your hands, put on floured board and knead. Adding more flour if the dough sticks a lot. After 10 minutes knead a firm dough that just beats us hands. This mass put it in a greased bowl, covered with paper film until it doubles in volume (it took me about two hours). After this time, knead slightly, given the desired shape to future bread and let stand one hour. Then baked (with the preheated oven) at 180 º C for 20 minutes. Finally, removed and allowed to cool to room temperature.



Roasted oil is very good, and ham (and / or cheese) more

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Because at least not upload meal: Pan Pan


Ingredients:

- poolish 200 grams (320 grams of water mixed with 360 grams of water and 3 grams of organic yeast, allowed to ripen a day or use color change after a couple of hours)
- 450 grams of flour
-
12 grams of salt - 10 grams of yeast biological or 3 grams of instant yeast
- 200 grams cooked leg
- About 200 grams of water (adjusted according to need)
- 3 cloves garlic, chopped and fried in a splash of olive oil
- A can of anchovies reduced to puree
- chopped fresh herbs, basil, oregano , chives, rosemary ....
- Black pepper

First gather the 200 grams of potatoes cooked with herbs, mashed anchovies, pepper, fried garlic and oil. Whip up a puree and set aside.
In a measuring cup, mix the remaining ingredients until dough is sticky and smooth. Then arrange the dough on a floured work surface and knead with joy for about ten minutes or until dough is smooth and elastic. Completed
protect kneading dough with a light film of olive oil and let it sit in a bowl covered with plastic wrap or a moist dressing. Being fermented with patience until the dough doubles in volume.
Then the mass transfer (and fermented) of the bowl to a floured board and begin to divide and shape as we wish. Once the molded parts with plastic cover or a moist dressing and let it ferment again until double the volume again.


Finally mark the pieces (if desired) and bake at 180 º C for 30 minutes or until we get some bread and golden brown when hit in its base, this returns an empty sound.

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ingredients for two loaves of just over half a kilo:

preferment soaker:

- 120 grams rye flour
- 175 milliliters of water at room temperature
preferment
poolish

- 190 grams of whole wheat flour
- 1 ounce of baker's yeast or 3 grams of yeast biological
- 175 milliliters of water at room temperature

For the dough:

- 155 grams of whole wheat flour
- 100 grams of buckwheat flour
- 4 grams of baker's yeast or 12 grams of yeast biological
- 45 ml of honey (to soften the harshness of wholemeal bread and give flexibility)
- A splash of olive oil a day



The day before preparing the bread and prepare the soaker poolish . Both preparations are running the same way, we simply combine all ingredients until a homogeneous slurry. Once completed cover with cling film until the next day, the soaker at room temperature and poolish in the fridge. Day Two



An hour before we get the poolish of the refrigerator to temper.
Then in a large bowl combine the flours, yeast and salt, and immediately add the poolish and soaker. Mix vigorously until a ball of dough. Completed

begin mixing with mixing, for it to dump the dough on a floured surface and begin to knead thoroughly until dough is slightly sticky, firm and elastic (this will take us at least 15 minutes.) Reached this point and our dough is ready to begin his first fermentation, so that will deposit in a bowl lightly greased with olive oil, we will cover with plastic wrap and let stand at room temperature until the dough doubles in volume (about two hours) .

Once

the dough has fermented the divide and molded according to the type of bread that want to obtain, cover the loaves with a damp cloth and let ferment again until double in volume again.
And i am just cook the bread. Preheat the oven well introduce our parts, dot the walls of the oven with some water to generate steam and bake at 180C degrees, in my case I made two large loaves of half a kilo invested just over half an hour.

Once the bread is the most difficult, is chilling and it is not advisable to cut the pieces until they are at room temperature. To streamline the process to rest the parts on a large screen.