Stone Rough Pieces

Ingredients for Stone Rough Pieces

Instructions for Stone Rough Pieces

To prepare the Stone Rough Pieces recipe, please follow these instructions:

Lukewarm water, yeast, sugar, salt, liquid margarine are stirred together,
Add flour until the dough is appropriately solid / dry

The dough raises 1½ hours approx. 3 times the ground fill. Press sample. Press a finger on the dough, straighten the hole again, it is not ready to lift.
The dough is cut down and weighed in 70 gr or 90 gr - 100 gr of the piece depending on how much a piece of bread you want
With 90 gr, it gives about 20 rolls

The pieces adhere to the baking sheet, remember the pressure test

Brush and sprinkle with birch or something else

Oven of 225 gr warm oven / under heat

Pieces in the oven, heat is lowered to 180 g

1 dl water in a bowl of baking pan at the bottom.

Baked for 15 min

By freezing, pieces are cut 3 min less. Baked finished / thawed / on grate / hot oven / 225 gr warm air for 5 - 6 min Remember small bowl of water at the bottom of the oven


tips:
About 9 pieces on a common baking plate For each plate, start heat is repeated