Bread-bell Ciambella

To prepare this delicious home bread, we take wheat flour (preferably the highest grade, but you can first), simple drinking water, olive (if not, you can replace any other vegetable) oil, natural honey, wine vinegar, salt, sugar and high -speed yeast (5 grams are 1 teaspoon with a hill).

We sift wheat flour in a large bowl to get rid of excess waste and lumps. Add salt, sugar and high yeast to it. Mix everything thoroughly so that the bulk ingredients are evenly dispersed along the dry mixture.

In another bowl, mix the liquid components of the future dough: a little warm water (if you use hot, the yeast will simply get well and the bread will not), natural honey (if you are allergic, replace it with patholes or the same amount of sugar), olive oil and wine vinegar (you can use apple). Mix so that honey is properly dissolved in water.

We make a recess in a dry mixture and pour mixed liquid ingredients into it.

And now we mix everything with a spoon or with a hand right away so that the flour absorbs the liquid into itself. It is not necessary to knead especially for a long time — literally, so that there are no dry lumps. The ciambella bread-bundle dough is completely not dense and not tight. It practically does not hold shape, but spreads along the bowl, it is very sticky. We can say that in consistency this yeast dough resembles the dough for Italian Chiabatta. With your hand, we round it (give the shape of a ball), and tighten the bowl with cling film or cover with a towel made of natural fabric. We leave the dough to wander in a warm place for 2 hours.

Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours of fermentation, the dough will grow well (it will increase in the amount of 3-3.5 times), swell and become fluffy. It is pierced through with rather large air bubbles.

Now, trying not to disturb the dough much, we dump it onto the working surface, which is quite generously sprinkled with wheat flour (its number is not indicated in the ingredients).

Constantly powdering the hands of flour, stretch (do not press with our hands or roll out, namely, tenderly stretch) the dough into a rectangle. The thickness of the dough should be approximately 1 centimeter — you do not need thinner, otherwise release all the air.

Starting from the narrow side, we turn the dough layer into a rather dense roll. Do not torment the dough much, trying to twist it as tightly as possible — just pull the lying layer, while twisting the roll. After each turn, do not forget to brush excess flour from the dough — it is completely useless.

Well, something like this looks like a future blank for bread-bell.

A few more molding: starting from the middle of the roll (we act to both edges), we twist the workpiece like a rope so that it looks as follows. You will see how the dough is literally filled with huge air bubbles.

We transfer the dough to a baking sheet covered with baking paper and sprinkled with flour. We form the future bread in the form of a large bagel, additionally fixing the ends of the dough by twisting and tolling under the main layer. If you try, no one will even see where exactly the ends of the burning is T where the docking places are located.

Sprinkle the blank with flour and place some bowl inward, suitable in diameter, bottom up. Due to this design, the delicate dough in the process of proofing will not spread to the center, but will rise along the walls of the bowl. That is why the bowl also needs to be sprinkled with flour so that then the dough is not stuck, and the workpiece does not deform. We cover the entire structure with a towel or cling film and give the workpiece to rest in the warmth for 1 hour. Half an hour before baking, we turn on the oven at 230 degrees. Since partially we will bake the ciambella bread-bundle bake, put a bowl at the bottom of the oven (or any other dishes suitable for the oven) with water. I won’t tell you the volume of water, but approximately so that it does not evaporate it during heating and pastries. By the way, instead of water, you can simply throw ice on the very bottom of the heated oven (5-7 large portioned ice floes) — then there is no manipulation of water. When the ice completely evaporates, reduce the temperature in the oven to the desired temperature. Just remember that the ice is thrown out immediately after the baking sheet with the dough has been placed in the oven!

When about an hour passes and the dough will increase in volume, carefully remove the bowl.

A special knife with a blade or a sharp knife (best for such a delicate dough is a special knife for bread with zabrinki), we make shallow cuts parallel to the twisting pattern on the surface of the workpiece.

We bake bread-bum with 230 degrees for a couple of the first 15 minutes. After that, remove a bowl of boiling water and bake bread without steam at 200 degrees for about 20 minutes.

We remove the finished bread from the baking sheet and completely cool (preferably on the grill so that the bottom of the product is not to be pulled from condensate). If you want a softer crust, sprinkle still warm bread with water from a spray gun and wrap it in a towel.

Here is such a beautiful, delicious and very tasty ciambella bread-bubble from simple products. Fans of home bread should definitely appreciate it!