Thebakingnetwork, zie onder content
284 grams (56%) of whole (soja) milk
56 grams (2 Tablespoons) (11%) of (vegan) butter
1 Tablespoon (15grams) (3%) granulated sugar
70 grams (3 Tablespoons) sour cream or whole milk greek yogurt of sojajogurth (14%)
1 tsp of cumin seeds
1 teaspoon of dried onion powder
200 grams (40%) of active 100% sourdough starter.
332 grams (100%) of bread flour
150 grams of whole wheat flour
14 grams (1 1⁄2 tsp) (2%) salt
13 grams (1 Tablespoon) (3%) toasted sesame oil
Omgerekend naar andere hoeveelheid zuurdemes
200 gr bloem
4 gr zout
6 gr sesamolie
80 gr zuurdesem
1 EL komijnzaad (of beter karawij)
28 gr Jogurth
6 gr suiker
22 gr vegan boter
62 gr sojamelk
Superlekker
Scald milk, butter, sugar, yogurt, onion powder and cumin seed. Let mixture cool to room temperature. Add sourdough starter, bread flour, whole wheat flour, salt and sesame oil.
Combine on low speed of kitchen aid mixer just until combined. Let sit 30 minutes and mix on low speed again for 10 more minutes.
Let proof, doing a stretch and fold every 30-60 minutes, for approximately 4-5 hours.
Divide dough into 8 equal pieces and on a floured board gently pull into a rough oval shape about 8 inches long and 5 inches wide. Supergeschikt om te vullen zoals parathas: bvb met vulling van Spicy Curry Tempeh Patties (The first mess, mijn e-book op Kindle)
Let set about 30 minutes. Gently slide onto a hot baking stone that has been preheated in a 500 degree (230 ºC) oven for one hour. Nee, gewoon op bakplaat. Nog lekkerder met beetje olie onder het brood.
Bake for 3 minutes and then flip and bake for another 3-4 minutes until golden brown.
Serve warm basted with butter.