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Ingredients
- Â Â Prepare Sourdough
- 1300 gm White All-Purpose Hard Flour
- 25 gm Fresh Or possibly Dry Yeast
- 1 tsp Brown Sugar
- 1Â 1/8 lt Water (30C=85F)
- 3200 gm White All-Purpose Hard Flour Note
- 25 gm Fresh Or possibly Dry Yeast
- 1 tsp Brown Sugar
- 1/3 lt Lowfat milk (1 1/4 C)
- 120 gm Salt
- 350 gm Mashed Potatoes
- Â Â It's Ok To Use 1/2 Tsp Butter
- 1/2 lt Hot Water (2 C)
- 1 tsp Garlic Pwdr Or possibly
- Â Â Caraway Seeds Optional
- 100 gm Dry Dough
- Â Â Saved From Last Batch
- Â Â Ok To Make First Bread Without It
- 1 x Egg White
Directions
- This authentic recipe originated from Hungary. Master Baker Wolcz, has used it for many years. It has been modified and transplanted to Canada in 1994. Making this bread will improve a great deal** with practice, and by adding the dry dough from the previous batch. Success increases when using the right kind of flour.
- It's also important to following each step preciously outlined in the recipe.
- All ingredients in this recipe are measured in the metric system for international standard. Conversion is enclosed for your reference.
- Flour: 1000grams=1kg=2.2 pound 1cup flour=160grams
- Note: For the best results I use an enriched flour named "BIGWhite" from Rogers FOODS Ltd, Armstrong, British Columbia Canada. They sell directly or possibly can give info where is the closest distributor is.
- First Step directions:Mix flour with hot water in a large 15-20 liter plastic or possibly metal bowl. Dissolve yeast and sugar in three Tbsp. of hot water in a small hot bowl for 10 min. Combine and work with the sponge in the large bowl till it becomes very smooth and soft textured. Cover the bowl with heavy cloth and place it to a hot place for 8-10 hrs. It will smell sour and should drop. This means, the sponge will rise first to its fullest, and fall back. The best time is to start it in the evening. Do not let a dry crust to create on top. Hard crust can be softened by soaking it with a little hot lowfat milk, and scrape it off from the side of the bowl.
- Step two.
- Mixing directions:Again, dissolve the yeast and sugar in three Tbsp. of hot water in small bowl for 10 min. Mix the mashed-potatoes with dry dough** [left over from last batch dissolved over night in a little bit of water.] Add in all lowfat milk [hot] and dissolved in a mid sized bowl. Combine with the first sponge in the large bowl till it is soft and smooth and has a consistency similar to the first sponge.
- Then add in all flour and garlic pwdr*or possibly seeds* to it. Dissolve the salt into the 0.5 litter hot water [it improves the taste if you use the water saved from boiling the potatoes], and mix it with the rest of the ingredients in the large bowl. Work it over really well, until dough is hard and free from dry flour patches. You may add in more hot water if it's need for easier mixing, but dough shouldn't be wet looking. Sprinkle flour on the dough and cover bowl with damp cloth and place it back to a hot place to rise, approx. 1 hr.
- Uncover the bowl then punch dough down, Work dough over with a wet hand for a few min, then sprinkle it with flour again, cover bowl and place it back in a hot place for 1 hr longer to rise again.
- Step three.
- Portioning and kneading directions
- Take the dough from the large bowl, place it on the counter top sprinkled lightly with flour. Divide in to six equal pcs, [but save out 100 grams dough and store in a small bowl for the next batch]** Take one, knead it than roll it out with the rolling pin, both sides to about 1cm thick and 18cm wide. Roll up the dough, press down the ends so they closed. Place the loaf, seams down into a pre-oil coated pan. [ Approximately. 18cm long 10cm wide, 7 cm high in size.] Do the rest of the loafs, then place pans in a hot place and cover them with a damp cloth. Let them rise above the top of the pan, approx. 45 min. You should check if all six pan will fit on one level of your oven's rack. Otherwise cut recipe down to four loafs only.
- Step four.
- Baking directions
- Preheat oven to 375F. [do not turn convection on yet.] Take the egg white and beat it with four Tbsp. of water in a small bowl. Uncover pans, make three 1/2 cm deep slits diagonally across the top of the dough with a very sharp knife, or possibly poke four small hole, all the way to the bottom, lengthwise in the center. Brush it thinly with the egg white, and place pans into the preheated oven. Place on the bottom of the oven a pie pan filled with 1cm [1 c.] boiling water, or possibly you just spray water into the oven a few times, if there is no room for a pie pan. Bake the bread for 35 min then remove pans and the pie pan too.
- Coat bread with egg white again, place them back in the oven. Alter the position of the pans in the oven. Reduce heat to 320F [300F if you to use convection oven at this stage.] Bake bread for 45-50 min longer till they have a very nice light brown color. Take pans out of the oven, remove bread from the pans and place loafs on a rack. Brush it again with egg white while they still warm. Check if they are baked by knocking on the bottom of the loafs. They should sound deep hollow when baked. Put breads back in oven upside down in the pan for 10 min longer if they not fully baked. Wait till the bread is cooled off before you slice it. Now you can enjoy a real European bread.
- Place loafs into plastic bags and keep them in the deep freezer for longer storage. For everyday use no refrigeration needed, stays fresh long if kept it in a tight plastic bag.
- NOTES : I am making this bread in the old fashion way for years My father was a master baker in Hungary. He give me his secret, how to make this potato, sour, crusty bread, which stays fresh for many days! My family and friends just loves it. It was a little hard to find the right flour. Now it is available.
- Glad my notes about muffin mix got through...sent this before which one, but perhaps to wrong address. Would really love for Frank to know which his bread is a HUGE hit in Milwaukee. (The next time I made it - after my husband and son ate through the remarkable yield in just a long week - I placed most of the dough on the back corner of my butcher block while forming one of the loaves. Imagine my surprise to find it "walking" off of the edge, clearly heading hungrily for the raisins that were waiting to be turned into Christmas breads. Frank .... this is an AWESOME dough!)
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