ingredjenti
-
300 g Dqiq tas-Segala
-
100 g W240 Dqiq
-
50 g Dqiq Spelt Sħiħ
-
270 g ilma
-
9 g Ħmira tal-birra
-
8 g melħ
direzzjonijiet
Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa. Fit-togħma, Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa, Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa. Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa. Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa, Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa, Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa. Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa, minn naha l-ohra, Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa, Il-ħobż iswed huwa speċjalità tipika tat-Tramuntana tal-Ewropa, jew ġobnijiet semi-maturati li jtejbu t-togħma savorja ta’ dan il-ħobż.
passi
1
Magħmul
|
Pour the flours, brewer's yeast and 270 g of water into the bowl of the mixer and knead for a few minutes, add the salt and knead until the dough is smooth and homogeneous. |
2
Magħmul
120
|
Put the dough to rise in a covered container and in a warm place for about 2 hours or in any case until its initial volume is doubled. |
3
Magħmul
|
Now proceed with the molding: take the dough and spread it gently. Fold the 2 top flaps towards the center. Now bring the whole top to the center. Roll the dough without tightening it very tightly, tightening the closure well. |
4
Magħmul
90
|
Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 minuti. |
5
Magħmul
70
|
Turn it over on a baking sheet covered with parchment paper, make an incision with a cutter and bake it in a preheated oven at 220 ° C, after 20 minutes lower the oven temperature to 180 ° C and finish cooking. This will take approximately 45-50 minuti. |