How to make the best traditional bread from Bela krajina
Even the KućaStil crew from Serbia recognized it, so they decided to share Sonja’s secret about the whole process of making this magnificent bread.
Sonja is not a baking queen without a reason - she is among 26 certified producers of belokranjska pogača in Slovenija, and also a member of a committee that evaluates the quality of this traditional bread.
The traditional version of this bread is made with just a few simple ingredients, but their combination make a divine taste that is perfect for a snack and combines great with wine, which is widely consumed in Bela krajina region.
500 g white flour
3 dl of lukewarm water
15 g of salt
20 g of yeast
2 g of caraway
1 whole egg
6 g of sugar
7 g of large sea salt
Process of preparation:
1. Grind 20 g yeast, add three tablespoons of soft flour, ½ dl of lukewarm water and half a teaspoon of sugar, then mix all the ingredients. The yeast mixture should stand until it has doubled in volume.
2. From the white flour, lukewarm water and yeast prepared in the previous step, knead the dough. Knead the dough for 8 to 10 minutes until it has a smooth, smooth texture. Cover the dough with a cloth and leave it to warm.
3. Roll the baking pan dough into a circular shape 30 centimeters in diameter, ensuring that the ends of the cake do not touch the edges of the pan. The thickness of the dough should gradually decrease from the center to the ends of the cake and not exceed a height of one to two centimeters.
4. After spreading the dough, use a long knife or spatula to cut lines four inches apart to form squares. Grease the dough with a beaten egg, then sprinkle with caraway and sea salt.
5. Bake for 20 to 25 minutes in a preheated oven at 220 degrees. The cake is finished when it has a golden-copper color and grows three to four centimeters in the center and one to two centimeters at the ends.
And voila! You get to enjoy your tasty, warm, heavenly bread!
For the video of the whole making process, check out here.