Idiomas de Uralic

The farmhouse bread is the name given to certain types of breads of current manufacture, supposed to find the taste and the characteristics of the traditional bread of the campaigns of formerly. It is thus before a whole “town” bread. It is made, like all the breads, containing Farine, of Levure and Eau, and is cooked in a Four.

It can be bought in a Boulangerie, or rather easily to be made at the house.

Receipt

In a salad bowl, to pour on yeast of tepid baker a little of water to dissolve it, to wait 10 minutes that it starts to make bubbles;
to pour the flour, then the remainder of water;
to add salt (very important), the optional ingredients, sweetens, butter, etc
to mix the whole with the hand until obtaining a homogeneous paste;
to knead the whole during a dozen minutes if one carries out the operation with the hands, with a petrissor it is not necessary to misuse the time of Pétrissage without what the savor and the texture of the bread will be faded, it should be known that the taste is different according to the methods and know-how;
it is necessary to avoid adding water during kneading, on the other hand if the paste is too soft, one can add flour;
after having obtained a paste which should not practically stick to the fingers, to give to the ball the desired form;
to place it in an oiled or buttered mould;
to cover with a linen;
to let the paste rest in a rather hot place and without draft; the paste will inflate more or less quickly according to the weather conditions; the duration can vary, it is about a pair of hours;
to charge, with cold furnace or already it preheated does not matter, at rather high temperature (220°), the ideal is obviously cooking in a genuine baker's oven;
the duration of cooking is approximately 45 minutes;
to unmould as of the exit of the furnace and to check that the bread is cooked: while typing on the bottom one must hear “fake” and not “pof”;
to let cool on a grid to avoid any softening;
to consume cold.

Other receipts indicate to make raise the paste twice. After the first kneading and rest to make raise the paste, the ball quickly is worked over again, then formatted (for example, to form 4 bread rolls). The bread rolls are given to raising before being last with the furnace.

A bread carried out under these conditions can be preserved several days, but as it is free from products to avoid the Moisissure S like that of the trade, it is advised not to too much be long in consuming it.

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