First In the risen dough (starter, suffering fermentee) pour warm water and hands it to break even.

Picture this bread has haunted me for 2 years, karamelizovanim institut za jadranske kulture bread with garlic Dena Lepard. I come back to it when I'm arranging it to the list of recipes and then quickly give up because we need to study the process kilometer (I shorten and simplify it as much as I could, haha), and the procedure takes a long (very long), and as always happens, all until a few days ago.
Three hlebića, institut za jadranske kulture resembling elongated SOMUN with famous karamelizovanim garlic, institut za jadranske kulture but those cavities, magical hole that we all love, will never get them, at least not so much. Then I was thinking whether to publish the recipe. How to announce that you say it is wonderful when there is infamous hole. Well, there's not a hole, I think I'm here because I'm institut za jadranske kulture poking a knife across the surface of the test that was supposed to go in the oven to release the garlic to see it (no, no!) And I put it on the preheated plate (stone) in the oven because I had no idea how to drop the soft dough on the hot baking sheet and that it does not bleed through on it, and I do not have a stone. Now I see that I am a baking sheet with parchment paper and dividers with all the jars (without lids) could warm up, but it's late now. Maybe it's because the dry yeast in a recipe all the bloggers who have plagiarized from the forum Dena Lepard (forum is now closed) mentions instant dry yeast, institut za jadranske kulture and then mention some that Den further refined the recipe and used a fast acting (fast acting) dry yeast. At issue was a teaspoon of dry yeast, and I used this in our bladder, 10g. Maybe that's the problem, maybe not. Probably institut za jadranske kulture the thing to master! In any case, reših to publish, institut za jadranske kulture as it will surely some of you get the texture as it should be, and I got a taste, and that's important.
This is not for bread at lunch, just to escape. This is bread, tj.hlebić (3 hlebića) that you are walking on thin slices and eat with almost unsalted cream cheese and a cup of yogurt or KLOT with a glass of red wine, the way bread should institut za jadranske kulture be eaten. No salty cheeses or cured meat prouzvodi not come to mind, possibly with a salad. It is sufficient for himself, that this karamelizovani institut za jadranske kulture garlic is what makes it special, sweet and divine.
3 heads of garlic at about 500g of flour. A lot! Ma neeeeeeee, institut za jadranske kulture just how long it takes. If you ate karamelizovani onions then you will have more appeal to white because the procedure is much shorter, and Kujna not smell like onions, but the Balsamic vinegar. Honestly, if it will not make or have already given up when you saw the length of the procedure (where to me to be something short and long skirts are we) do karamelizovani garlic. I appreciate that it can be added to each bread as the last stage before the excrescence. Is grow dough, Poredje karamelizovani garlic, roll it and let it grow and straight oven. And you can use it as a spread, in addition to meat dishes, in salted tartovima, wherever you want.
And just to add to the dough did not like either one test with which I have worked. Prelepo to work, oil, slippery as an eel. Constantly you fall out of his hand, he wants to escape! P C'mon, let the best of luck!
In a large saucepan, fork Mix all ingredients. Cover with plastic wrap and allow 120 minutes for the dough to rest. During institut za jadranske kulture that time karamelizujte garlic. KARAMELIZOVANI garlic 3 large heads of garlic, separated neoljuštenih Cenov 2 tablespoons olive oil 50ml water (3-4 tablespoons water) 1 tablespoon Balsamic vinegar 2 tablespoons institut za jadranske kulture granulated sugar 1 teaspoon salt 1 teaspoon dried rosemary 1 teaspoon dry thyme
Separate and paddy Cenov insert garlic in boiling water and cook for about 4 minutes. Drain it (Figure No. 1) and peel. Malsinovo bring the oil on medium heat and fry the garlic with constant mixing that are not sticks, somewhere around 5 minutes to soften. institut za jadranske kulture All of the other ingredients listed in the recipe back together and pour a small cup of the fried onions (Figure No. 2). Continue to fry until the sauce thickens to a thick caramel (Figure No. 3). Prespa all in a smaller bowl and allow to cool (Figure 4). BREAD foamed starter 325g white flour, type 400 10g salt 225ml warm water olive oil to coat and work with the test a little semolina for sprinkling baking trays
First In the risen dough (starter, suffering fermentee) pour warm water and hands it to break even. Pour the flour and salt and knead into a mixer or by hand to get a uniform mass. This dough is very sticky.
Second Spread over the surface of the test 2 tablespoons of olive oil. Grease hands and underline them under test so that you compose. Grasp how you can test in hand and stretched it, pull it upwards institut za jadranske kulture (Figure No.5) dough is extremely soft, oil and crackles under your fingers until it pulls out.
4th Grease the desktop and oiled hands transfer the dough to it. Knead it briefly, about 10 seconds (Figure No.6) and return it to the pan. This dough is very soft, perfect for work and slipping out of hand as an eel.
5th On an oiled desktop shake hands dough separating it from the container and arms extend it as far as you can in the shape of a rectangle (Figure No.7).