This time it was the turn of testing the black beer to knead the bread dough. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I got two beautiful candies, one of which stayed at home and the other went to Cluj as a boy.
- 700 gr white flour
- 300 gr wholemeal flour
- 630 ml of black beer
- 20 gr granulated dry yeast
- 2 teaspoons salt
- 2 tablespoons cumin
Preparation time: over 120 minutes
RECIPE PREPARATION Franks with dark beer, wholemeal flour and cumin:
- I put the yeast, beer and 4 tablespoons of white flour in the vat of the bread machine.
- The beer must be warm, so the fermentation process will be more efficient.
- The flours must be at room temperature for the same reason.
- I mixed and let the dough bubble for 15 minutes
- I put the rest of the flour, both white and wholemeal, and salt, in the tub and I drummed the kneading and leavening program.
- Cumin seeds are added to the dough after about 20 minutes.
- After an hour that the dough has doubled in volume, remove it on a silicone foil and knead lightly again.
- Divide the dough in half and put it in the cake trays that you have greased with a little oil.
- I worked lightly with the dough. If you find it too sticky, grease your worktop with a little oil.
- Sprinkle the flour on top with a spatula and make parallel cuts from place to place.
- The cuts are not just for appearance, they will help the dough grow better.
- In 30 minutes of "pause" again without drafts, the dough doubles in volume again.
- Bake the bagels in the preheated oven at 20 degrees for 10-150 minutes.
- After that, reduce the temperature to 180 degrees.
- Baking in total will take 50 minutes.
- I like well-baked bread, if you want it to have a thin and soft crust, leave it less in the oven.
Good appetite !!!
The beer must be warm, so the fermentation process will be more efficient.
The flours must be at room temperature for the same reason.