Garlic crunch
Oct. 2nd, 2010 01:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
feuer_flammenlosSo late.
Ingredients:
1 kg flour (0 or 00 will be fine)
50 g fresh yeast or 2 pkg dry yeast
GARLIC! as you want
3 teaspoons salt
2 teaspoons sugar
1/2 glass oil
warm water
Guidelines:
1-Put flour in a very big bowl/pot/whatever. Make a well in it.Enteryour cut contents yeast and sugar and enough warm water to make a very liquid mix here.
2-Stir well (I use a fork, because every kitchen has one), cover bowl with a cloth and leave it in a warm place. Now go away and do your business for about 20 minutes.
3-Come back, see if it has become bubbly/frothy - if yes, mix in the rest of the flour, the salt, the oil, the garlic and enough water that you will be able to knead the dough.
4-Play "punch the dough" for about 10 minutes.
5-Cover the punched dough with cloth, leave in warm place, do your business for some more 20-30 minutes.
6-Come back, see if it has doubled its size - if yes, another round of punches is in order.
7-repeat N°5.
8-pre-heat oven at about 230°-250°. Prepare & oil baking foil. Force the dough into not-quite-transparent thinness (it should be elastic enough to "get back") on said baking foil. Put in oven and beware: delicious crunchyness is seconds apart from burned to a crisp.
Much love!
Ingredients:
1 kg flour (0 or 00 will be fine)
50 g fresh yeast or 2 pkg dry yeast
GARLIC! as you want
3 teaspoons salt
2 teaspoons sugar
1/2 glass oil
warm water
Guidelines:
1-Put flour in a very big bowl/pot/whatever. Make a well in it.Enter
2-Stir well (I use a fork, because every kitchen has one), cover bowl with a cloth and leave it in a warm place. Now go away and do your business for about 20 minutes.
3-Come back, see if it has become bubbly/frothy - if yes, mix in the rest of the flour, the salt, the oil, the garlic and enough water that you will be able to knead the dough.
4-Play "punch the dough" for about 10 minutes.
5-Cover the punched dough with cloth, leave in warm place, do your business for some more 20-30 minutes.
6-Come back, see if it has doubled its size - if yes, another round of punches is in order.
7-repeat N°5.
8-pre-heat oven at about 230°-250°. Prepare & oil baking foil. Force the dough into not-quite-transparent thinness (it should be elastic enough to "get back") on said baking foil. Put in oven and beware: delicious crunchyness is seconds apart from burned to a crisp.
Much love!
