Dugo nisam uopće htjela raditi s dizanim tijestom, činilo mi se da tu priču neću nikada dovoljno dobro savladati, a onda se dogodio nekakav klik, ja sam prestala titrati nad njim i odjednom je sve postalo jednostavnije (i uspješnije).
Sada smo dizano tijesto i ja na "ti", volim raditi s tijestom, volim mijesiti kruh i više od svega obožavam miris toplog domaćeg kruha.
Priprema domaćeg kruha pravi je mali ritual u kojem baš, baš guštam.
Recept sam našla u odličnoj knjizi Kako napraviti kruh (Emmanuela Hadjiandreoua), a osim sjajnih recepata i jako zgodnih ideja, knjiga me oduševila i lijepim fotkama (S. Paintera).
Naravno, sada pravim i startere, isprobavam beskvasne kruhove, brojim dane i bočiće....zabavljam se :lol
A zašto sam od svih recepata odlučila isprobati (i podijeliti) baš ovaj?
Zato jer me sjetio na bakinu pogaču sa sodom (i jogurtom) koju sam obožavala i koja je tako savršeno mirisala da sam morala barem pokušati makar i na trenutak vratiti taj miris iz djetinjstva.
I uspjelo mi je :)
Priprema je jako jednostavna, kruh brzo gotov i, za one od vas koji nisu ranije koristili sodu u ovoj kombinaciji, moram reći - drukčiji je od kraha s kvascem.
Ovaj kruh nije od onih koje treba dugo mijesiti i čekati, dapače, začas se samo pomiješaju sastojci, tijesto se ne treba odmarati ni dizati. Za razliku od gore spomenute bakine pogače, koja ipak treba malo odstoji prije pečenja, ovaj kruščić odmah ide u pećnicu.
Najbolji je još topao ;)
Kombinirala sam raženo i pirovo brašno pa je kruščić malo "vlažan", s bijelim pšeničnim brašnom bude razabraniji.
Ovo je tek mrvicu modificiran originalni recept (tamo je autor koristio bijelo oštro brašno).
Za mali kruščić potrebno je:
250 g brašna (pola raženog, pola pirovog)
žličica soli
žličica sode bikarbone
250 ml mlijeka
Pećnicu zagrijati na 200°C.
Pomiješati brašno, sodu i sol.
Dodati mlijeko i promiješati tek da se smjesa sjedini, ništa previše.
Pobrašniti radnu plohu (malo obilnije), izručiti tijesto (koje je dosta rijetko, tako i treba biti). Oblikovati u kuglu i lagano spljoštiti. Dobro uvaljati u bijelo brašno pa prebaciti u malo nauljen (ili papirom za pečenje obložen) lim za pečenje. Oštrim nožem zarezati u križ.
Staviti u zagrijanu pećnicu i peći 20 -30 min.
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