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Kruh i focaccia / French Baguettes and Focaccia Bread
Please scroll down for the English version.
 Ve? i vrapci na grani znaju ?to su Kuvarijacije, ali ju ?u svejedno ponoviti za one koji to jo? nisu uspjeli nau?iti :) Dakle, to je igra za food bloggere s podru?ja biv?e Jugoslavije u kojoj svakog mjeseca isprobavamo isti recept te na kraju mjeseca objavljujemo svoje dojmove tog jela. Ovog je mjeseca na? zadatak bio isprobati Brankin doma?i bijeli kruh i focacciu.  Budu?i da mi je ovo 5 post u posljednjih tjedan dana (rekord!) i da vi?e stvarno nemam inspiracije za pisanje, ne?ete mi zamjeriti ako odmah prije?em na stvar i ne duljim previ?e. :) Brankin sam kruh isprobala dva puta i oba je puta bio savr?en. Mekan, ukusan i sa puuuno rupica :) Koli?inu sastojaka sam smanjila i radila sa 500g bra?na, a tijesto sam mijesila pomo?u obi?nog ru?nog miksera (sa spiralnim nastavcima) i ostavila ga da se di?e ?etiri puta prije pe?enja. Oblikovala sam tijesto u francuske baguette, ostavila ih da di?u jo? pola sata, a onda pekla u pe?nici u kojoj sam prije toga stvorila vodenu paru. Naime, na dno pe?nice stavila sam vatrostalnu posudu punu kipu?e vode, a netom prije nego sam kru??i?e ubacila unutra, po pe?nici sam razlijala oko 100ml vru?e vode kako bih dodatno stvorila paru. Brzo sam stavila kruh unutra i pekla ga oko 30 minuta na 200°C s time da sam dva puta tokom pe?enja po pe?nici po?kropila vru?e vode. Takvo je pe?enje tipi?no za francuske baguette jer ono osigurava da korica bude tanka i hrskava. Od kada sam prvi put isprobala ovu metodu pe?enja kruha, odu?evila sam se i vi?e kruh ne pe?em nikako druga?ije. Korica je stvarno fino hrskava ali ne i tvrda, a kruh je fenomenalan i idu?i dan i to bez zamotavanja u vla?ne krpe i "pacanja" u plasti?nim vre?icama radi omek?avanja korice.  Osim kruha, isprobala sam i focacciu koja me jednako odu?evila. Tijesto za focacciu dizalo se tri puta i jo? otprilike 15 minuta prije samog pe?enja. Focacciu sam prelila kombinacijom maslinovog ulja, ?e?njaka i svje?eg za?inskog bilja, a nadjenula sam je mini raj?icama i feta sirom. Prste smo polizali! Osnovno tijesto za kruh i focacciu (originalni recept) 500g glatkog bra?na 10-15g svje?eg kvasca 300-400ml mlake vode ?li?ica ?e?era ?li?ica soli Kvasac razmrvite u malo mlake vode, dodajte ?e?er, promije?ajte i ostavite da se zapjeni. Bra?no prosijte u zdjelu, dodajte sol i dobro izmije?ajte. Dodajte uza?li kvasac i preostalu mlaku vodu te pomo?u miksera sa spiralnim nastavcima zamijesite tijesto. Tijesto ?e biti dosta ljepljivo pa svakako koristite mikser ili multipraktik. Zdjelu pokrijte plasti?nom folijom (ili preko nje navucite ?istu plasti?nu vre?icu), sve zajedno jo? pokrijte ?istom kuhinjskom krpom i ostavite da se di?e dok ne udvostru?i volumen (oko 30-45 minuta). Nakon toga tijesto lagano premijesite rukama, vratite u zdjelu, pokrijte i ponovo ostavite da se di?e. Taj postupak ponovite jo? dva do tri puta. Nakon toga tijesto mo?emo oblikovati u kruh ili focacciu. Francuski kruh gore navedena koli?ina tijesta dovoljna je za dva francuza Pe?nicu zagrijte na 200°C. Namastite veliki lim za pe?enje. Tijesto podijelite na dva jednaka dijela i svaki oblikujte u baguette. Prebacite ih na lim i svaki kru??i? na tri mjesta zare?ite o?trim no?em. Ostavite ih da se di?u jo? 20-30 minuta. Za to vrijeme zagrijte vodu kojom ?ete stvoriti paru u pe?nici. Kipu?u vodu ulijte u vatrostalnu posudu i stavite ju na dno pe?nice. Posuda ne mora biti vrhom puna, bitno je samo da bude dovoljno vode da stvori paru. Odvojite oko 100ml kipu?e vode i nju prolijte po unutra?njosti pe?nice netom prije stavljanja kruha. Brzo ubacite kruh, zatvorite vrata i pecite oko 30 minuta. Tokom pe?enja jo? dva puta po unutra?njosti pe?nice po?kropite malo tople vode. Je li kruh pe?en mo?ete provjeriti tako da nekoliko puta kucnete po njegovoj korici. Ako ?ujete ?uplji zvuk to zna?i da je pe?en. Pe?eni kruh ostavite na re?etki da se ohladi, a potom uzmite svoj najdra?i namaz i navalite :)  Focaccia gore navedena koli?ina tijesta dovoljna je za dvije focaccie Za jednu focacciu potrebno vam je jo?: 100ml maslinovog ulja 1 re?anj ?e?njaka prstohvat soli svje?i bosiljak, ru?marin i timijan po ukusu 150-200g mini raj?ica 60g feta sira Pe?nicu zagrijte na 200°C. Veliki lim za pe?enje prema?ite maslinovim uljem. ?e?njak i za?insko bilje sitno nasjeckajte i dodajte u maslinovo ulje. Posolite po ukusu i ostavite da stoji 10-ak minuta da se okusi pro?mu. Raj?ice operite i po potrebi prepolovite, a sir nare?ite na kockice. Uza?lo tijesto prebacite u lim za pe?enje i rukama ga ra?irite po limu. Prelijte ga pripremljenim maslinovim uljem pa prstima radite udubljenja na tijestu kako bi ulje lak?e prodrlo u tijesto. Ostavite da odstoji 15-ak minuta a potom po tijestu rasporedite mini raj?ice i feta sir. Pecite dok ne dobije lijepu boju, oko 20 minuta. Pe?enu focacciu malo ohladite na re?etki prije poslu?ivanja.  Verzija za ispis Basic Dough for French Baguettes and Focaccia Bread makes two french baguettes or two focaccia breads (original recipe) 500g bread flour 10-15g fresh yeast 300-400ml warm water 1 tsp. sugar 1 tsp. salt Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy. Meanwhile, mix the flour and the salt in a bowl with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a dough ball that detaches itself from the edges of the bowl. The dough will be quite sticky,but don't worry. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume. Repeat this process 2-3 times. Although it seems that this process takes a lot of time, most of it is just rising time during which you can do other things around the house. It's important to let the dough rise as many times as possible because that ensures the softness and the quality of the bread. After the dough has risen a few times, we can proceed to form french baguettes or a focaccia bread. French baguettes Preheat the oven to 200°C. Grease a large baking pan with some olive oil. Divide the dough into two equal pieces. Gently stretch each piece and roll it to form a loaf. Repeat the process until you get the shape of a french baguette. Transfer the baguettes to the baking pan. Make 3 diagonal slashes on each loaf with a sharp knife, cover with a cloth and let them rise for another 20-30 minutes before baking. In the meantime we are going to create a steam in the oven that is going to help our baguettes have a nice thin but crunchy crust. Heat approximately two cups of water until it starts to boil. Transfer it to a smaller roasting pan and then put the pan into the preheated oven, onto the bottom rack. Take approximately 100ml of boiling water and pour it all over the hot oven to create additional steam. Then quickly put the baguettes onto the medium rack of your oven and bake for 30 or so minutes (until the baguettes are golden brown). Every 15 minutes during the baking time, sprinkle some more warm water into the oven to create additional steam. If you're not sure when your bread is ready, tap it ace several times with your fingers. If you can hear a hollow sound coming out of it, the bread is ready. Also, baked bread should not be heavy when lifted. Transfer the baked baguettes on a wire rack and let them cool before cutting and serving. Focaccia Bread For one focaccia bread you'll need: 100ml olive oil 1 clove of garlic, minced pinch of salt fresh basil, rosemary and thyme to your taste, finely chopped 150-200g cherry tomatoes 60g feta cheese, diced Preheat the oven to 200°C. Grease a large baking pan with olive oil. Put he olive oil into a small bowl. Add garlic, fresh herbs and salt and mix well. Let it stand for 10 minutes so that the garlic and herbs incorporate into the oil. Wash the cherry tomatoes and cut them in half if needed. Transfer the dough onto the baking pan and stretch it with your hands so that it's 1-2cm thick. Pour the prepared olive oil over it and using only your fingertips, begin to press into the dough to distribute the oil and flatten the dough out. The dough will gradually spread out in the pan. Let it stand for another 15 minutes so that the oil incorporates into the dough. Arrange cherry tomatoes and feta cheese on the surface and bake the focaccia until it's golden brown, approximately 20 minutes. Cool on a wire rack before serving. Printable version  related searches : Kruh
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