Sourdough Baguette – ..

Sourdough Panini that I made with this recipe before, if you wish, you can make the baguette. Olive and walnut-raisin sourdough I tried this on drumsticks.

Also if you don’t have minus the yeast, the sourdough in the list of materials instead of 1/2 cup and 1 teaspoon instant yeast you can use.

Ingredients (for 2-3 baguette):

3/4 cup (3/4 cup*) new Fed sourdough

1 cup (1 cup) drinking water

1 cup (1 cup) whole wheat flour

3 cups (3 cups) white flour

1/4 cup (1/4 cup) olive oil

1 tablespoon granulated sugar

15 black olives raisins or walnuts mix

Flour to give extra figure

1. Sour yeast, sugar, olive oil and water in a deep bowl and mix.

2. Whole wheat, white flour and add the salt and continue kneading until the well is associated with (may be a paste that sticks to the hands. Be runny your batter bread, soft bread will allow it to be).

3. Chop into small pieces, remove the seeds and fleshy parts of olive. This parts, or walnut-raisin mixture into the dough and knead once more add.

4. The mixing container, cover with a clean cloth and let ferment dough in a warm place for 4-5 hours. The first 3 hours, every half hour the top to the bottom of the dough with the help of a spatula (this process will rise better).

5. Take your fermented dough sprinkled with flour a surface liberally and shake down a couple of times with gentle movements.

Re-seed the ground and divide it into 2-3 long rolls of flour roll pieces. Let rise again for half an hour in this way.

6. Cook in a 200 degree preheated oven for about half an hour.

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