How to prepare bread for sour soup? To fulfill his role well, it should be properly cut and hollowed out. After baking and cooling, cut its upper part using a sharp knife and put it aside – it will serve you as a cover. Hollow the pulp from the inside, leaving the walls two centimeters thick – thanks to this the bowl will be more stable and will not get wet when contacting the soup.
To seal the bread, smear its center with beaten protein, focusing primarily on the bottom, and then put it in the oven preheated to 180 degrees for about 10 minutes. You can pour the sour soup into it immediately after cooling, but it’s best to do it just before serving. Finally, cover it with a previously cut off “cover”.
You don’t have time to bake and plan to buy a ready baking in a shop or bakery? If you don’t find a bread for sour soup, you can reach for an ordinary loaf. Remember, however, that not every bread will work as a bowl. It is worth that it has a small size and a well -baked skin, a hard bottom and a round shape. Before use, cut its top, hollow the pulp, spread the inside with protein and put in the oven preheated to 180 degrees for a few minutes.
What to do to make the bread to the sour soup? Start by choosing the right type of flour – a good option will be, among others wheat-life bread flour (type 720-750 for wheat and type 720 for rye). It can also be helpful to add a bit of sour ingredient to the dough, e.g. lemon juice, and spraying the interior of the oven with water – thanks to this the skin will not only be more crunchy, but also shiny and evenly baked. Avoid lubricating the interior with bread with butter or milk, because the adding addition can soften the skin too much. After thermal treatment, place the bread on a metal grille.
Do you want the bread to be crunchy even the next day? This is the most possible – and the whole secret lies in its proper storage. Under no circumstances should it put it in a plastic bag – a much better option will be wrapped in a linen or cotton cloth and placing at room temperature, preferably in a bread. Also remember not to cut it immediately after baking – After thermal treatment, put it aside for at least an hour, so that the skin does not soften from the inside. Baking bread is also a great solution just before serving. Put it for five minutes in the oven preheated to 180-200 ° C and enjoy its crunchy as fresh after baking.
How to make bread for soupTo make him fulfill his role well and delight with his taste and texture? There are at least a few possibilities. You can prepare it on yeast or sourdough, from wheat, rye or wheat-life flour, and even enriched with various additives, such as sesame, poppy seeds, linseed, sunflower seeds or black cumin seeds.
Source: Smher.pl, Terazpoczy.pl
