No knead Ciabatta

This is a sour dough bread, adored by Italians.

Ingredients:
3 cups flour
1,5 cups water
1 teas salt
1/3 teas yeast
Method:
Mix all ingredients with a spoon (1-2 min)- choose a large bowl for this, cover with cling wrap and leave it in a cool spot (overnight) 8 - 16 hours.
After that time, dust clean cloth with flour, place dough on it and shape into a long log. Dust with flour and together with the cloth place into a shallow elongated dish (basket). Let it double.
Place baking dish (flat) into oven; Preheat oven to 225*C.
Turn bread upside-down onto hot tin, close oven door. Bake for 5-8 minutes then reduce heat to 180*C and bake for another 30 minutes. Let it cool on a wire rack before slicing. You'll get crusty bread with large holes and chewy inside.




Ciabatta bez mijesenja - Italian hljeb od kiselog tijesta

Potrebno:
3 solje brasna (1 solja = 250ml)
1,5 solja vode
1 k soli
1/3 k instant kvasca
Nacin:
Pomijesajte sve sastojke kasikom 1-2 min, pokrijte prozirnom folijom ili krpom i ostavite na hladnom mjestu 8-16 sati (ili preko noci).
Pospite cistu krpu brasnom, istresite tijesto na to i oblikujte u izduzeni oblik. Zajedno sa krpom, pobrasnjeno stavite u neki izduzeni plitki oblik (kao npr. pletena korpa). Ostavite da naraste.
Ukljucite rernu na 225*C, stavite tepsiju (ravnu) u kojoj cete peci hljeb.
Kada postignete temperaturu, istresite hljeb naopako na pleh i pecite 5-8 minuta, zatim smanjite temp na 180*C i pecite jos 30-ak minuta. Peceni hljeb ostavite hladiti na zici, prije rezanja. Dobicete hljeb sa tvrdjom koricom, sa velikim rupama i blago gumenom strukturom.

Quick Sour Dough Bread

Like the taste of sour dough bread, but don't want to wait long time for starter to get sour? Try this recipe for authentic taste. Please use bakers flour (with more than 11% protein).

Ingredients:
1 cup +1 tbs water
1/2 cup thick non-fat yogurt
1 tbs lemon juice
2 tbs oil
1,5 teas salt
2 teas salt
4 cups flour
1 1/4 teas yeast
Method:
If you're using bread machine, put all ingredients in listed order, and choose settings for white bread. Alternatively, just make the dough, take it out, shape it and let it double before baking it (180*C 35-45 minutes).
Or; Mix all dry ingredients, set aside. Mix all wet ingredients and add them to the flour mixture; knead for 10 minutes. Let it rest for 1 hour, before shaping /doubling/ baking.


Brzi hljeb/kruh sa ukusom kiselog tijesta

Potrebno:
1 solja + 1 kasika vode
1/2 solje gustog, nemasnog jogurta/kiselog mlijeka
1 kasika limunovog soka
2 kasike ulja
1,5 kasicica soli
2 kasicice secera
4 solje brasna1 1/4 kasicice suhog kvasca
Nacin:
Ako koristite masinu za hljeb, sve sastojke ubacite po redu i izaberite program za bijeli hljeb. Ili, umijesite u masini, izvadite poslije 1 sata, oblikujte i ostavite da naraste , pa onda pecite u reni na 180*C 35-45 minuta.
Ako rucno mijesite; pomijesajte sve suhe sastojke, u drugu posudu pomijesajte vlazne sastojke, pa njima umijesite tijesto, koje cete 'raditi' bar 10 minuta.
Ostavite nadoci, premijeste, oblikujte; Neka se ponovo odmori/nadodje pa onda pecite (kao sto je gore objasnjeno).

Austrian Farmer's Bread (Bauernbrot)

This is a sour rye bread. I've been searching for a perfect recipe for a long time, and ...search is over!

Ingredients:
Rye sour dough-
260 g rye flour
260 g water
5 g dry yeast
Wheat sour dough-
135 g bakers flour
135 g water
5 g dry yeast
Other ingredients-
170g rye flour
100 g bakers flour
70 g water
2 tbs oil
13 g salt
5 g dry yeast
1/2 tbs caraway seeds
1 teas cumin
1/2 teas coriander seeds
1/2 teas fennel seeds

Method:
Day before (or at least 16 hours) make (separately) sour dough.
On the day of baking - Mix all ingredients together and knead for at least 10-15- minutes. Using bread making machine is OK. Leave it rise for 2-4 hours.
Punch down and knead, shaping 2 balls. Dust with flour and let it double.
Preheat oven to 200*C. When bread ready for baking, transfer the balls onto baking sheet. On bottom of the oven place a dish with some boiling water. Quickly place bread inside and close the oven door. Bake for 10 minutes, then reduce temperature to 180* and bake for extra 20-30 minutes. You'll get aromatic, 'heavy' bread, easy to digest.


Austrijski seljacki Kruh/hljeb

Potrebno:
Kiselo tijesto od razi-
260 gr razanog brasna
260 gr vode
5 gr suhog kvasca
Kiselo tijesto od psenice-
135 gr brasna, obicnog
135 gr vode
5 gr kvasca, suhog
Ostali sastojci-
170 gr razanog brasna
100 gr psenicnog (obicnog) brasna
70 gr vode
2 kasike ulja (maslinovo)
13 gr soli
5 gr suhog kvasca
1/2 kasike ‘caraway’ sjemenki ()
1 kasicica kima
1/2 kasicice korijander sjemena
1/2 kasicice fenel sjemena
Nacin:
Dan prije umijesite oba kisela tijesta (odvojeno) i ostavite pokriveno kisnuti na sobnoj temperaturi najmanje 16 sati.
Sutradan, pomijesajte sve sastojke i oba kisela tijesta i mijesite najmanje 10 min (rucno) ili u masini (pekacu).
Ostavite nadolaziti 2- 4 sata (u ovisnosti o sobnoj temperaturi).
Premijesite tijesto na brasnu, oblikujte loptu, pospite sa dosta brasna i ostavite nadoci drugi put, pokriveno cistom tkaninom.
Ukljucite pecnicu da se ugrije na *200 C, te neposredno prije pecenja na dno stavite sud sa kljucalom vodom. Ovo ce stvoriti vlaznu sredinu koja omogucava hrskavu koricu.
Ubacite kruh da se pece 10 minuta, a zatim smanjite temperaturu na *180 C, te ga ispecite do kraja.
Dobicete divan mirisan i ‘tezak’ kruh, koji je lak za probavu.