לחם ביתי ללא לישה, ללא סוכר וללא שמן! אפילו מתחילים יכולים להכין אותו

מצרכים

• 10g fresh yeast
• 380ml water
• 500g wheat flour
• 75g rye flour
• 8g salt

אופן ההכנה

1. Dissolve the fresh yeast in water, then add the wheat flour, rye flour, and salt. Mix well with a mixer. If the flour is too dry during mixing, spray a little water. Mix until no dry flour is visible. Let it rest for 20 minutes.
2. Stretch the edges of the dough towards the center and fold. The dough will become smooth and elastic. Let it rest again for 20 minutes, then repeat the folding process.
3. Different brands of flour have different water absorption rates, so there's no fixed number of hydration and resting times; it depends on the dough's condition.
4. Ferment at room temperature (26°C) for 90 minutes.
5. Divide the dough into two equal portions, shape them into balls, and let them rest for 10 minutes. Shape the dough.
6. Let it rise at room temperature (26°C) for 30 to 40 minutes.
7. Sprinkle water in a baking pan, bake at 230°C for 15 minutes, then uncover and bake for another 15 minutes, or until the crust is golden brown and crispy.
8. #baking #bread #breadrecipe