KENYÉR / BREAD VASEDÉNYBEN / IN CAST IRON (english below)

I did a short Facebook live video series to show how do I do homemade cast iron baked bread…

Good luck! : D

You cannot fail! Since it is going to be your own home made bread, you will LOVE it! Do a bread a week and do not worry about making mistakes, you will learn how to do it. Learning by doing…

In 6 steps (short videos)

Step 1 / 6 – start the dough – https://www.facebook.com/bence.komlosi/videos/10223168087256159/

Step 2 / 6 – put the dough apart – https://www.facebook.com/bence.komlosi/videos/10223168309141706/

Step 3 / 6 – the onions (extra, no basic need) – https://www.facebook.com/bence.komlosi/videos/10223168620989502/

Step 4 / 6 – getting ready with the dough – https://www.facebook.com/bence.komlosi/videos/10223171480220981/

Step 5 / 6 – final 15 minutes in the oven – https://www.facebook.com/bence.komlosi/videos/10223172346042626/

Step 6 / 7 – ready – https://www.facebook.com/bence.komlosi/videos/10223172429524713/

THE RECIPE / A RECEPT (english below)

– 500 g kenyérliszt

– 1 tasak szárított élesztő

– só

– víz

– műanyag tálba

– liszt közepén kis mélyedés, só körbe (1 teáskanál) – mélyedésbe teás csészényi langyosvizet + élesztő + csipetnyi cukor

– liszttel betakarod és hagyod kicsit állni

– annyi hidegvízzel kevered össze fakanállal, hogy sűrűbb nokedli tészta állagú legyen

– letakarod folpackkal kelni (akár 5-6 órát is, de akár egész éjszaka is) kb. min. 2-3 óra melegbe hagyni (radiátor mellé)

– ha kész, lisztezett gyúródeszkán kicsit átgyúrod

– közben vasedényt felmelegíted fedővel együtt 250 fokon (légkeverésesen)

– vasedényt ki (úgy ahogy van) mehet bele a massza – pici liszttel megszórod, kicsit megvágod a tetejét – rárakod a tetőt

– 200 fokon 45-60 percet sütni (tapasztalatból)

– + 15 perc fedő nélkül vissza a sütőbe – időnként kis vízzel megkened (légkeverésesen)

– kiveszed, s hagyod hülni

– szárított paradicsom, olíva, … lehet a tésztájába belekeverni

ENGL(ish)

– 500 g bread flour (you can test the different versions by time)

– 1 small bag of yeast

– salt

– water

– put the flour in a plastic or metal ball and do a kind of hole in the middle of the flour

– put ca. 1 dl warm water into the middle of the “hole” in the flour + yeast + a pinch of sugar

– put a table spoon of salt around the hole

– cover the hole with a little bit of flour (which is around the hole)

– leave it there for a few minutes (if the yeast is really fit, it will start generating small movements under the flour, if not, no worries)

– after a few minutes, add some cold water to this dough… ca. 1-2 dl of water – the dough must be a bit juicy, but not runny (kind of a spatzle dough)

– if the dough is ready, but it apart – cover the ball with foil and put the ball into a warm place… on the top of the heater – radiator or so…

– after 2-3 hours or even more (you can even leave it there for a whole night) you will see that the dough has nice bubbles… (small holes)

– flour a wooden board (breadboard) and put the dough on it…

– knead the dough with some flour as long as it looks good… : D (in this recipe the dough should be sooo nice…) – simply knead the though a bit

– before your start kneading the dough, you can heat up the oven to 250 C (oven on circulation) and you can put a cast iron pot in… heat up the pot

– after ca. 15-20 minutes the pot is hot as … – so you can put the dough in it…

– put a bit of flour on the top of the dough and cut the surface of the dough with a cutter or with a scissor 8-10 small cuts

– ooo after the pot is heated up, you can turn the temperature to 200 C

– the dough is in the pot, it can go in into the over for ca. 45-60 minutes (I think it is more 60) – you can check the bread after 45 minutes – the pot can be somewhere in the middle hight of the over or the lower part or …

– after the 60 minutes take off the cover of the pot and grease the top of the bread with a bit of water – you can grease the bread with the water 1-2 times during the 45 minutes

– done!

– it is easy to take the bread out of the pot… – leave it to get colder

– en guete

– extra – you can add dried tomatoes, olives, … kind of whatever you wish to the dough while you are kneading it…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s