Kako razviti kore preko celog stola (How to develop crusts over the entire table)

Sastojci: za testo - 500 g belog brašna (meko ili glatko pšenično brašno najniže moguće vrste, tj. od tipa 400 do tipa 500), 280 ml mlake vode, 2 kašike ulja, pola kašičice soli.

Priprema:

1. Prosejte brašno u posudu.

2. Dodajte so, vodu i ulje u brasno.

3. Počnite da mesite testo dok se brašno i voda ne sjedine.

4. Pokrijte ga čistom kuhinjskom krpom i ostavite na sobnoj temperaturi 30 minuta.

5. Podelite testo na 2 dela. Svaku od njih kratko premesite i stavite ih u nauljenu posudu. Premažite kuglice testa uljem, pokrijte posudu plastičnom folijom i ostavite u frižideru 8 sati ili preko noći.

6. Izvadite testo iz frižidera i ostavite 30 minuta na sobnoj temperaturi.

7. Stavite pamučni stolnjak na dugačak pravougaoni sto i lagano ga pospite brašnom. 

8. Stavite testo na brašno i razvaljajte ga oklagijom u tanak pravougaonik. Ostavite 3 minuta.

9. Uzmite testo u ruke, po širini, u sredini, jednu ruku blizu druge, dlanovi okrenuti ka stolu i povucite da ga malo rastegnete. Približite ruke kraju testa i ponovo malo rastegnite od sredine.

10. Vratite testo na sto. Sada povucite jednu stranu testa i rukama, dlanovima okrenutim nagore, jednu za drugom, malo rastegnite od sredine ka spolja. Ponovite ovo još 3 puta. Zamislite da imate 4 pravougaonika koja treba rastegnuti od sredine testa. Razvlacite testo jagodicama prstiju.

11. Nastavite ovo dok ne rastegnete testo po celom stolu. Uvek polazeci od sredine.

12. Rukama rastegnite debele ivice testa.

13. Ponovite korake od 8 do 12 za drugu lopticu.

Ingrediente: for the dough - 500 g white flour (soft or smooth wheat flour of the lowest type possible, i.e. from type 400 to type 500), 280 ml lukewarm water, 2 tablespoons oil, half a teaspoon salt.

Preparation:

1. Sift flour in a bowl.

2. Add salt, water and oil to the flour.

3. Start kneading the dough until the flour and water are combined.

4. Cover it with a clean kitchen cloth and leave it at room temperature for 30 minutes.

5. Divide the dough into 2 balls. Knead each of them briefly and place them in an oiled bowl. Brush the dough balls with oil, cover the bowl with plastic wrap and leave in the fridge for 8 hours or overnight.

6. Take the dough out of the fridge and leave for 30 minutes at room temperature.

7. Place a cotton tablecloth on the long rectangle table and sprinkle it lightly with flour.

8. Place dough on flour and roll out with a rolling pin to a thin rectangle. Leave for 3 minutes.

9. Take the dough in your hands, in width, in the middle, one hand close to the other, palms facing the table and pull away to stretch it slightly. Move your hands closer the end of the dough and stretch again slightly.

10. Place the dough back on the table. Now pull up one side of the dough and with your hands, palms facing up, one following other, stretch slightly from the middle to outside. Repeat this 3 more times. Imagine you have 4 rectangles to stretch from middle of the dough. Stretch the dough with your fingertips.

11. Keep doing this until you stretch the dough all over the table, always starting from the middle.

12. With your hands stretch the thick edges of the dough.

13. Repeat steps 8 to 12 for other ball.