Step by Step Baking - Sourdough Cruffin скачать в хорошем качестве

Step by Step Baking - Sourdough Cruffin

180 sweet starter (40 main starter + 80 flour + 60 water + 1 tsp honey 500 flour (300 bread  + 200 plain) 60 sugar (if honey, put more flour) 30 soft butter 280 water or milk 12 salt 250 soft butter for the butter block 1. Night Prepare the sweet starter Leave the butter out of the fridge 2. Next day: prepare the butterblock 20 x 20 cm 250 soft butter and bit of flour from the prepared flour. put it into the fridge for overnight 3. Knead everything together except salt. 4. After few mins add the salt and knead it a bit more. going to the fridge for overnight 5. Following day: take the butterblock out from the fridge and let it warm up a bit 30 mins on the worktop 6. roll it to a 30 x 40 cm rectangle place the butterblock on it and fold the dough 2 x and cool the dough down in the fridge for 30 mins 7. folding it 2 x again going to the fridge for 30 mins 8. Roll it 30 cm hight cut the edges around cut it up to 1.5 x 10 cm pieces roll 3 pieces up and create the cruffins place them into a buttery cupcake/muffin case 9. let them rise for 1-2 hrs 10 Spray them water before goong to the oven. Also you can use ice cube. 220C ~ 10 mins 200C ~ 10 mins When it's warm roll it in sugar (vanilla sugar + pinch of cinnamon + caster sugar) The cruffin itself won't be very sweet. If you roll it into the sugar or fill it with jam I think it is just perfect. You can use extra sugar in the dough if you wish.