Japanese Preteem Models

HEMC 38 - luzernerwegge

host the current HEMC - Erika de The Guster - invites us to prepare food for our peoples.

as you know I'm Switzerland, specifically in Lucerne.

Lucerne is a wonderful city. placed before an impressive mountain panorama, the gateway to central Switzerland, on the shores of Lake Lucerne and thanks to its attractions, the city is a destination for many tourists.

prepaéo obviously something of Lucerne, a typical local bread.

Luzernerwegge

bread recipe for 1

sourdough *

145 g flour 15 g 15 g wheat sourdough



120 g water mix all ingredients and let stand at room environment for about 10-12 hours.

mass

450 g flour
50 g flour 14 g fresh yeast dough

14 g salt * 280 g water


dissolve yeast in water 0.5 dl. Mix all ingredients (except salt) mix with the machina (position 1) 4 minutes.
add salt and mix another 6 minutes (position 2). let stand for 60-75 minutes depending on temperature, until you have weighed well.
do 1-2 stretch & fold during the fermentation time (30 minutes).

form pan with seam let up let stand about 15 minutes. a roller to press over the loaf. stand for 30 - minutes

preheat the oven and tray to 240C. put them in oven. cooking 30 minutes approx.