Struce - Loaf - Flutes
Soft, 'like a soul' inside, and crispy on the outside, irresistible ... :)))
Preparation steps
- See the recipe for * basic sourdough here.
- Melt the yeast in warm water, add salt, thoroughly sourdough and flour. Knead the dough until it becomes smooth and elastic. I use a mixer with dough attachments. If you knead by hand, you will need a little more time. To make sure the dough is well kneaded, you can make one small test: soak your fingertips in oil, tear off a little of the dough (the size of an egg), slowly, in your fingers, roll the dough from the middle outwards. If it is transparent and without holes, the kneading is finished, and if that is not the case, then continue kneading the dough for a few more minutes. Coat the plastic bowl a little with oil, put the dough in it, cover it and let it stand on the kitchen table for 2 hours.
- Divide the dough into 4 equal parts and form long thin stalks on a lightly floured table. Place them in a baking tray on baking paper. Cover and let stand until they double in volume (1 - 1.5 hours). Before baking, cut the pods with an oblique cut in a few places, so they will open less when baking.
- In the oven, on the lowest level, put a large deeper pan, preferably the one you get when you buy the oven. If you don't have one, you can have another one, as long as it's not flat. Preheat the oven to 230 * (switch off the dry air program) Place the casserole dish on the middle level of the oven. In the pan that is below, pour 2 dl of cold water, close quickly and bake the pods for 20 minutes, or until they get a nice color. Cool on a wire rack.
- TIP Struce the next day (if they remain, because they are irresistibly soft inside and crispy on the outside), wet them a little on the surface and heat them in the oven and they will be crispy and fresh again.
