We have prepared a vintage dish in the oven ENG

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We prepared old dishes in the oven: bread and borscht .
Dry the bread on hop leaven.
For baking bread weighing about 1 kg, take a plate of dry hop sourdough (or 2
tablespoons of dry crumbly sourdough), soak in warm water (approximately 0.5
add 1 tsp of honey (sugar) and flour to the consistency
of sour cream. Mix thoroughly, cover with a linen or cotton
towel and put in a warm place to ripen. The maturation time of the sourdough is from
several hours to one day, depending on the room temperature
(the warmer, the faster). Maturation is determined by the foaming bubbly
surface of the top layer of the starter. Heat is a prerequisite for the rapid
maturation of the starter culture.
Add 0.6 kg (approximately 1 liter jar) to the matured starter culture)
sifted flour, 2-2. 5 cups of warm water (after dissolving 1 tea in it.
a spoonful of salt), 1-2 table. spoons of any vegetable oil.
Knead the dough thoroughly. If desired, you can add bran, cake, dill seeds,
pumpkin seeds to the dough ...
put the Kneaded dough in a form greased with butter (vegetable) oil
, put it in a warm place to rise, covering the form with a cotton or
linen napkin.
In favorable warm conditions, the ascent time is about 3-4 hours. If
the temperature is cool, the period of rising bread lasts longer.
We put the approached bread in the oven heated to 220 degrees and keep it at this
temperature for 8-10 minutes. Then 25-30 mins dopagem at a temperature of 180-200 degrees.
The total baking time is approximately 35-40 minutes.
The readiness of bread is determined by the color of the crust, by tapping on the lower crust of bread
(a distinct sound - the bread is ready, if muffled, then you still need to finish baking). You can also
check with a sharp wooden stick - if there are traces of dough, the bread is not yet
fully baked.
To avoid the formation of sticky crumb, rubbery crust and other things.
bread should be taken out carefully, cooled slowly, in no case should it be
taken out in the cold, put it so (on a sieve, obliquely, etc.) that the bottom of the bread has
air access, otherwise the bottom of the bread will remain wet.
The MAIN RULE: in order not to be disappointed in home-made bread,
you need to bake it only when it rises twice!
Use only warm food and utensils to prepare the dough. "Lift" the bread in the heat.
Borsch :
* meat 1 kg;
* lard 100 gr.;
* beets 2 PCs.;
* carrots 2 PCs. ;
* potatoes 10 PCs.;
* cabbage 1 kg ;
* onion 3 PCs.;
* garlic 5 cloves ;
* tomato juice 1 l ;
* sauerkraut tomatoes;
*sour cream;
*salt ;
*sugar;
*dill.