Pumpkin bread without kneading
26. November 2012
I really enjoyed the bread without kneading for their simplicity and great effect, so I started to experiment with them a bit ... I tried to add grated celery, carrot, zucchini, or just a pumpkin that comes out very visually for its color. Try it yourself and look forward to reports and other ideas ... I did not hold and the bread was still hot.
I would also like to get the use of rye in these recipes without kneading, but the recipe is still in development so we will see.)
15 minut
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0
porce
Postup
1.
Mix all ingredients with a spatula or a robot to create a thin and sticky dough. Cover it with a cloth and allow it to rise for 12-16 hours, ideally overnight.
2.
The next morning, move a bubbly dough over a thick wound with a trowel, also spread your hands or sprinkle the surface and spread the dough over the palm of your hand. Fold the sides to the center, re-expand the dough and repeat twice (turn each time 90 ° each time). Put the dough into the erased mold, sprinkle with flour and cover with a cloth until it reaches its volume for about 1.5 hours.
If it is thick enough to keep the shape of the loaf, I have greatly proven baking in an enameled pot or a ceramic frypot with lid. Unload the baking paper with a baking sheet and bake the baking pan at 230 ° C for 30 minutes with the lid closed and take the lid for the last 15 minutes of baking. You can speed up the rising process in a slightly warm oven.
The dough is baked in a preheated oven at 210 ° C for about 45-50 minutes. You can test it by tapping, the finished bread sounds hollow. Let it cool down on the grid.
If it is thick enough to keep the shape of the loaf, I have greatly proven baking in an enameled pot or a ceramic frypot with lid. Unload the baking paper with a baking sheet and bake the baking pan at 230 ° C for 30 minutes with the lid closed and take the lid for the last 15 minutes of baking. You can speed up the rising process in a slightly warm oven.
The dough is baked in a preheated oven at 210 ° C for about 45-50 minutes. You can test it by tapping, the finished bread sounds hollow. Let it cool down on the grid.
