This language version on Povvi I would like to greet and finally please my longtime friend Elenochka from Rostov-on-Don, who asked me already so long time ago to write our rcp in English so that she could understand them as well and maybe try them. Elenochka, with pleasure – this is for you 🙂
Preparation time 15 minutes .. Rising time 60+30+90 minutes .. Baking time 25-30 minutes
- 200 g wheat flour
- 170 ml water
- 50 g rye flour
- 1 tsp (5 g) salt
- 5 g fresh yeast or 1 tsp baking powder for bread
Place all the ingredients in the Bread Maker and knead until you obtain a homogeneous, uniform and elastic dough. Leave to rest for 1 hour at room temperature covered with a cloth so it won’t dry out. Once rested, give the dough a slightly oval shape. Leave to rest for 30 further minutes and give it its final baguette shape.
Again, leave the dough to rest and ferment for a further 1 hour and 30 minutes. Bake in the preheated oven for 25-30 minutes at 200-220°C. Once baked, leave the bread to cool on a rack.
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