Stack

Category: Yeast bread
Kitchen: italian
Stack

Ingredients

baking wheat flour 400 gr.
salt 3 gr.
sugar 3 gr.
dry yeast 1/4 tsp
corn grits, bran 4-5 st. l.
olive oil 2 tbsp. l.
garlic 3-4 tooth.
sun-dried tomatoes (fresh cherry) 5 pieces.
olives, cheese taste
coarse sea salt taste
wheat flour for cutting dough
the water is cold 350 ml.

Cooking method

  • StackMix flour, sugar, salt and yeast
  • StackAdd cool (15-20C) water and stir the dough with a spoon or hand, do not add flour.
  • StackWe tighten the dishes with the dough with foil and leave them on the table for 12-18 hours. In the photo, the dough after 16 hours in a cool kitchen
  • StackSprinkle flour on the table (sparingly pour 1/2 cup at once)
  • StackPour out, practically pour the dough onto the flour and gently pull it 3-4 times towards you, as if mixing the flour until the dough becomes a little more elastic
  • StackTake a towel, sprinkle it with cornmeal or bran
  • StackPut the dough on a towel, cover it on top and leave to stand for an hour or two, until the dough stops springing when pressed with a finger and rises about twice
  • StackPreheat the oven to 260C, I only have 240, but everything turns out great. Grease a baking sheet with vegetable oil. The author recommends lubricating the baking paper as well, I did not lubricate it, for which I paid with my nerves when trying to tear the paper off the stack. Transfer the dough to a floured surface and divide it into 3-4 parts with a scraper.
  • StackTransfer each part to a baking sheet, pulling the dough along the length of the baking sheet. Grease each glass with olive oil, crush in sun-dried or fresh tomatoes, garlic cloves, olives, sprinkle with coarse sea salt (I don't sprinkle)
  • StackBake the stacks for about 20 minutes until golden brown, serve
  • Bon Appetit!

The dish is designed for

3-4 pcs.

Time for preparing:

2-3 hours + time for proofing

Cooking program:

oven

Note

I could not find out the origin of the name of this wonderful bread and the author of the recipe, but I really liked the bread itself, I will bake it often.

Podmosvichka
Tina, sent to bookmarks, my junior loves this
Very appetizing loaves.
Are there any holes?
V-tina
Elena, thanks Yeah, there are holes and some rubberiness is present, I forgot to take a picture
julia_bb
Tina, what kind of bars turned out to be cute. I'll try to make, thanks!
The Italian stecca is something like a rod, elongated and oblong. Italians say "a stack of cigarettes" is a block of cigarettes, a stack of vanilla is a vanilla pod, and a billiard cue is stecca.
So the shape of this bread is something like a stack.
V-tina
Yulia, Yulechka, thank you Personally, I like stacks with sun-dried tomatoes the most
Quote: julia_bb
So the shape of this bread is something like a stack.
Thank you, I didn’t know, very interesting
Peter Push
I quote: "Add cool (15-20C) water and stir the dough with a spoon or hand, do not add flour."
Tina, and how much of this water does the prescription require? or arbitrary?
V-tina
Nataliya, Natasha, thanks, I'll add 350 ml now
Peter Push
Tina, thanks for the quick response and for the recipe. It is convenient to stir up in the evening, and it is already ready for dinner.
V-tina
Nataliya, I hope you like the taste too

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers