Iresiphi eyisisekelo yesinkwa se-Sourdough

Le iresiphi yesinkwa esimuncu idala isinkwa se-rustic, se-artisan esiphelele kwabaqalayo!

Isikhathi Sokulungiselela

Imizuzu engu-15

Isikhathi Sokupheka

Imizuzu engama-50

Isikhathi Sokuphumula/ Sokukhuphuka

Amahora angu-18

Isikhathi Esiphelele

Amahora angu-19 amaminithi angu-5

Izinkonzo: 10

Okuqukethwe kwekhalori: 364 kcal

Izithako

• 7.5 izinkomishi zikafulawa wesinkwa ungangena esikhundleni sikafulawa wezinjongo zonke

• 1 inkomishi yesiqalisi senhlama emuncu siyasebenza futhi siyababaza

• 3 izinkomishi zamanzi

• 4 tsp usawoti olwandle

Iziyalezo

1. OKUNGAZITHANDELA: Hlanganisa ufulawa, amanzi, nesithako senhlama emuncu endishini enkulu noma endishini yomxube wokumisa bese uvumele uhlale imizuzu engu-30 ukuze uhlaziye ngokuzenzakalelayo (ukuthuthukisa i-gluten engcono) ngaphambi kokungeza usawoti.

2. Uma wenza inqubo ye-autolyse, engeza usawoti ngemuva kokuphela kwemizuzu engama-30. Uma kungenjalo, hlanganisa zonke izithako zakho endishini enkulu.

3. INDLELA YOKWENZA KANYE-NOKUSONGWA (yeqela esinyathelweni sesi-6 uma usebenzisa i-stand mixer): Hlanganisa nesipuni sokhuni esiqinile noma izandla zakho kuze kube yilapho kwakheka inhlama e-shaggy. Mboza ngethawula letiye elihlanzekile, elimanzi bese uliyeka lihlale imizuzu engu-20.

4. INDLELA YOKWENZA KANYE-NOKUSONGWA: Qedela isethi engu-1 yokwelula nokugoqa ngokubamba unqenqema olulodwa lwenhlama futhi uyidonsele phezulu ngokusemandleni akho ngaphandle kokuphuka inhlama, bese uyigoqa. Vula isitsha ukuphenduka kwekota uphinde uphinde uze uhambe yonke indlela.

5. INDLELA YOKWENZA KANYE-NOKUGOQA: Phinda isinyathelo sesi-4 njalo ngemizuzu eyi-15 ngemijikelezo emi-3. Bese uphinda njalo ngemizuzu engama-30 eminye imizuliswano emi-3. Khumbula, isikhathi akudingekile ukuba siphelele (funda ngenhla)

6. INDLELA YOKUMISA IMISI: Ukusebenzisa ihhuku yenhlama, setha i-mixer ngesivinini esiphansi kakhulu bese uxova imizuzu eyi-10-15.

7. Vala isitsha ngokugoqa ngepulasitiki bese uvumela inhlama ukuthi ivubele ngobuningi amahora angu-6-12 kuze kube yilapho isiphindeke kabili ngosayizi.

8. Ngemuva kokukhuphuka, sebenzisa i-scraper yebhentshi ukuze uyikhiphe endaweni yokusebenza enofulawa kancane. Hlukanisa inhlama ibe izingxenye ezi-2 ezilinganayo. Thatha ikhoneni elilodwa lenhlama ngesikhathi bese uligoqa libe ngokwalo. Ngemva kokwenza lokhu ezinhlangothini ezine ezilinganayo, vula inhlama ukuze imiphetho ibe ngezansi. Yijikise ngezandla zakho usebenzisa ukunyakaza okuhambisana newashi, uyishutheke ngaphezulu njengoba kudingeka.

9. Beka inhlama emise okwenhlama ibheke phansi kubhasikidi wokuvikela noma endishini. Mboza nge-plastic wrap bese uyibeka esiqandisini okungenani amahora angu-12. Isikhathi sesiqandisi siyazikhethela kodwa siyanconywa!

10. Ukuze ubhake, shisa ihhavini kusengaphambili nge-Dutch Oven ngaphakathi ku-475°. Faka inhlama ephepheni lesikhumba bese ubhala ngensingo noma ngommese obukhali (ukwengeza ufulawa omncane noma umbila wombila phezulu ngaphambi kokushaya amaphuzu kuzosiza iphethini igqame kakhulu). Yehlisa ngokucophelela inhlama kuhhavini oshisayo wase-Dutch, ubeke isivalo. Bhaka ngesivalo imizuzu engu-25, bese uvala ngesembozo eminye imizuzu engu-25. Ukushisa kwangaphakathi kwesinkwa kufanele kufunde okungenani u-195 ° F ngemva nje kokusikhipha kuhhavini.

11. Susa ngokucophelela isinkwa ku-Dutch Oven (ngivele ngisikhiphe ebhodini lokuqopha ngokhuni) futhi ngivumele kupholile okungenani ihora elingu-1 ngaphambi kokusikwa.