Basel bread (oven)

Category: Yeast bread
Basel bread (oven)

Ingredients

OPARA
Wheat flour 165 g
Water 165 g
Pressed yeast 5 g
DOUGH
Wheat flour 335 g
Salt 10 g
Water 265 g
Malt 1 g

Cooking method

  • Calculations are given for 2 breads weighing 400 grams each, I took flour for both the dough and the dough, strong wheat (W 285).
  • For dough, mix everything and leave to ferment for 3 hours at + 20C.
  • Mix and knead everything (KitchenAid) 4 minutes at 2nd speed and 12 minutes at 4th speed - I had to increase the kneading by another 6 minutes. The dough is initially very liquid (86% water in relation to flour is just a flood). By the end of kneading, the dough completely lags behind the walls and has a beautiful glossy surface. Mass temperature + 25C.
  • After kneading, leave the dough to ferment for 120 minutes at room temperature (I let it stand at + 28C). After 60 minutes, do one workout.
  • Divide the dough into 4 equal parts, round and pre-proof for 15 minutes at room temperature. Form oblong buns, place them in two so that they form slips during proofing, and leave for the final proofing for 60 minutes at + 25C (I proofed at + 30C).
  • Bake for at least 40 minutes at +220 ... 240C with steam.
  • And I ask you to pay attention that the cat cried out the yeast in the recipe - 5 grams in total in polish
  • Basel bread (oven)
  • Basel bread (oven)
  • Basel bread (oven)

Note

Characteristic of bread:
unusual shape (two oblong buns accreted during proofing), flour spots are visible from above;
no cuts;
the color is very dark;
the crust is thick, crispy, very crispy and very tasty;
the crumb is moist, the porosity is uneven, the color is creamy.
The author recommends it for every day, and especially for fried meat or roast.

Misha
Poolish
Strong wheat flour (W 285) - 165 gr
Water - 165 gr
Pressed yeast - 5 gr
Mix everything and leave to ferment for 3 hours at + 20C.

The bread is our foreigner - and the names of the process, respectively, too - did not change anything, rename
Poolish is a French term.
Pre-fermentation (dough) is made from flour, water and a little yeast.

Poolish as a method originated around 1840 with a high probability in Poland (hence its name). Then it quickly spread throughout Europe - first it came to Austria, or rather to Vienna, and from there to France.
An interesting detail - all Frenchmen knead poolish with their hands in a large bowl-like bowl. First, dissolve the yeast in water, then add flour and stir until all the lumps disappear.

Yes, the dough is liquid, it looks like dough for Italian, like dough for "bread without kneading", and the principles of working with such a dough are the same.
Misha
And another of the same toddler, only it was molded not with two oblong with slips, but, more commonly, with one blank
Basel bread (oven)
poiuytrewq
This is crumb! Super!! I saw this only on leaven, but here ...
I take the recipe, and thanks!

And the question immediately ... I have never dealt with malt before ... In this recipe, it needs to be brewed or just 1 gram of powder and that's it?

Thank you.
red mullet
Misha, I have two questions for you:
1.How did I understand this whole grain flour?
2. I have liquid malt (homemade kvass), can I use it, if so, in what quantity, per 1 g. dry?
Thank you very much!!!
Misha
I’ll answer as I did it myself - I added dry dark malt according to the recipe, no need to brew. Is it possible to add liquid - try it and tell us.
Quote: red mullet

Misha, I have two questions for you:
1.How did I understand this whole grain flour?
No, they misunderstood, the flour is not whole-grain, but according to the recipe "Wheat flour strong (W 285)" - strong - this is with a high gluten content - I had the usual "Aladushkin" (recently discovered this flour) so I added panifarin about a tablespoon, and weighed it along with flour.
Quote: tanya1962

MISHA, can you stir the dough in the bread maker?
I will say right away - no. In a bread maker, such a dough is not made, you need a good powerful kneader (I have a Kenwood010), at worst a mixer with a hook for the dough.
poiuytrewq
red mullet, I already said here on the forum that I read it at one time on the Internet ... If there is no panifarin, then dry ground semolina can be added to increase the gluten of ordinary flour.
poiuytrewq
Quote: MISHA

... and according to the recipe "Strong wheat flour (W 285)" - strong - this is with a high gluten content - I had the usual "Aladushkin" (recently discovered this flour) so I added panifarin about a tablespoon, and weighed along with flour.

Misha, a about a tablespoon - is it based on a glass of flour, or in general for the entire volume 165 g + 335 g?
miroshka
Misha, tell a novice baker if it is possible to replace Poolish with just such a dough (biga)
3/4 tsp dry yeast
1/2 cup warm water (40C)

420g bread flour
1 1/4 cups cold water

Pour yeast into warm water and leave without stirring for 15 minutes. Mix the soaked yeast with flour and cold water. Refrigerate for 24 hours.
Misha
Quote: poiuytrewq

Misha, a about a tablespoon - is it based on a glass of flour, or in general for the entire volume of 165 g + 335 g?
Yes, for the entire volume of about a spoon, and added rather for reinsurance

Quote: miroshka

Misha tell a novice baker if it is possible to replace Poolish with such a dough (biga)
3/4 tsp dry yeast
1/2 cup warm water (40C)

420g bread flour
1 1/4 cups cold water

Pour yeast into warm water and leave without stirring for 15 minutes. Mix the soaked yeast with flour and cold water. Refrigerate for 24 hours.
And what is the need? You can, of course, misbehave in the recipe, but I think the author would be offended. The bread is very good in its original form.
miroshka
The fact is that I have 0.5 liters of this dough left from last baking, and I really liked your bread, so I thought that such a replacement might do
Misha
Well then, theoretically, it is possible to measure the biga 330 g, but we keep it for 3 hours at room temperature, and your biga was kept for 24 hours in the cold - the taste will vary, maybe you still dispose of the biga in other bread, but make this one according to the recipe, as expected , this bread is worth it.
natamylove
MISHA, tell me (the dough is almost ready)
how is it a steam oven?
put a container of water in the oven?
Misha
Quote: natamylove

MISHA, tell me (the dough is almost ready)
how is it a steam oven?
put a container of water in the oven?
Yes, with steam on the bottom, you can put the container and add a couple of zips from the spray bottle.
natamylove
I baked this bread, but you can see from the pictures that it is very different from the original.
Technologically, it's difficult for me, there are no conditions for proofing in the house. To find a place where it would be +25. It baked in the evening, it's not hot anymore. The house temperature is much lower.
I think he can do the proofing in the turned off oven, but put a bowl of boiling water inside.
And the dough turned out to be liquid, so I put it in a mold, it would have spread over the sheet.
This is probably a matter of mixing. I had a simple mixer. 3 times I did the batch, until the smell from the mixer appeared, then I turned it off and let it cool down.
Basel bread (oven)
I didn’t work out the Ciabatta baguette either, it’s cold in the house, I tried it in winter.
Basel bread (oven)
Misha
Yes, that's right, it's a matter of kneading, here you need to develop gluten well - this is a feature of working with "liquid" "wet" dough. Unfortunately, there is no other way - only a powerful kneader. You can, of course, try to knead by hand (I know that we have such brave bakers on our site).
natamylove
Oh, MISHA, how is it to "develop gluten"?
What do you think, if I, for example, knead for a while, and then pause and put it in the refrigerator, and then within an hour I will make several approaches in kneading, but I will bring the dough to "mind"
My mixer is not powerful, but I am still not indifferent to big holes.
Can I do it?
red mullet
Misha please tell me how to form a bun? The dough is fine after deboning, thanks.
poiuytrewq
Quote: natamylove

Oh, MISHA, how is it to "develop gluten"?

Can I tell you from my bell tower, as I understand it? .. Dough with well-developed gluten is when it does not break when pulled, but forms thin films.
tuskarora
Misha! Thanks for the recipe.
I tried to make this bread yesterday. I really liked it. I don't have a dough mixer interfering with a mixer, so maybe the bread is not as round and convex as yours. But the pores are very big, and in general there was such an impression that the bread was tender. And the crust .....
Only I put a little more malt - about a tablespoon, I love the malt flavor. Unfortunately, I won't insert the picture today, I didn't put it on a USB flash drive before work, and I don't have an Internet at home.
red mullet
Misha Thank you very much !!!! Today I baked bread according to your recipe, we have never eaten such delicious bread, it is simply incomparable, of course, such huge holes as yours did not work out, but maybe this is for the best, there is something to strive for. Thank you for teaching such inexperienced housewives to the mind to reason.
MariV
I now have a 2-hour proofing - I still trust the routine work of my HP - and knead the dough and the dough - first I kneaded for 20 minutes on the "dumplings" mode, now I put it on the "dough" mode in the "main" program ... There will be a wrinkle, after which I will turn it off. I didn't want to bake, I wanted to sneak away to the dacha without traffic jams, but no, I was confused with bread! Infectious forum!
red mullet
Misha Can i ask you? My crumb of bread turned out to be rubber, in a good sense of the word, I liked it, very much, but you have this too, or did I do something wrong?
Marishka123
Misha, thank you so much for the recipe for this bread. I was very afraid that it would not work, because the dough was really unusually liquid, but in the end everything worked out with a bang. I liked the taste and "rubberiness", the bread practically does not crumble. Pets also appreciated, they could do it in half a day !!!
Mesila in Kenwood 010. Once again I am convinced that it was not in vain that I bought it. Do not knead with your hands and a bread maker!

bazel1.jpg
Basel bread (oven)
bazel2.jpg
Basel bread (oven)
Misha
Yes, the rubberiness is slightly present, but only slightly.
Marishka123, well done, I praise you for your courage for good health
Kseny
MISHA, please tell me, is it possible to make such bread with fast-acting yeast? How does the recipe need to be adjusted? And how many of them to take instead of pressed?

Although there is no kneader, I will try anyway, especially since my leaven is bent, and I will start a new one only after the vacation.
irina2101
Quote: MariV

I still trust the routine work of my HP - knead the dough and dough

MariV, please share the result. I don't have a kneader, but I want this kind of bread, it's very beautiful. Maybe our Panas can really do it.
laralaram
Hello! Yesterday I baked your bread, it turned out very tasty, and all in holes! The question still arose: I had a very thin dough, I had to bake it in a mold ... Can you tell me what's the matter?
Misha
The reason, most likely, is a violation of the technology, initially the dough is very liquid, but at the end of the batch it lags well behind the walls of the kneader, perhaps there was not enough time to knead. And the question for you is, what was the dough in?
Tanyusha
Well, I also decided on this bread. Kneading the dough with a mixer lagged behind the walls and was watery compared to the usual dough, it was very pleasant to work with the dough and I have not tasted it very delicate to the touch.

Basel bread (oven)

Basel bread (oven)
Misha
tanya1962, good bread! a mixer, of course, is not an option, but as an intermediate option, it is quite suitable.
There were times when I did not have a kneader, I found such a way out of the situation - I kneaded it in a bread maker, then on the table, and mixed it by hand until the desired gluten development.
Marus
I definitely bought it for its appearance - well, an unusually beautiful bread, besides everything, a strangely fascinating recipe. Since I managed to handle the ciabatta manually, I decided that I would take a chance here too. Apparently, I didn’t knead enough (for 40-50 minutes of kneading, my hands already refused to continue). But. Since I had Extra baking flour, I decided to add a little gluten and at the same time learn how to do it. I washed the tightly kneaded dough and got a rubber piece, which I then managed to smudge into the dough.
How strange this bread smells, I can't even compare with anything - not yeast, not fruit, not malt, not leaven and not even bread in the usual sense. He has some kind of his own unique aroma. Moreover, it did not appear right away, but somewhere at the end of the readiness of the dough before proofing and fully manifested itself during baking.
She divided the dough into two pieces, put one in a glass mold, oiled and sprinkled with flour, but here she cheated a little - she took whole grain flour to at least slightly insure herself against sticking - the dough was very thin. I decided that I would bake this part right in the mold. And I also put the second piece on a proofer in a glass dish, but before baking, I put the mass on a hot ceramic tray lined with parchment. The dough, of course, crawled and it turned out more like a cake, but there were more large bubbles in it
Moist crust, dry, tasty crust.

Basel bread (oven)

Basel bread (oven)

Misha, thanks for the recipe.
kisuri
Hi Stella!
I have licked my lips on this bread of yours for several years! But, until I had a real kneader, nothing worked, of course. That is, there was a dough mixer, and powerful, but not everyone can knead the batter. It also depends on the shape of the hook. And then I made myself a present - I bought a Bosch mixer !!! Finally, I saw what this Windowpane test is !!!
Basel bread (oven)

And here is the bread:
Basel bread (oven)Basel bread (oven)Basel bread (oven)

The way you described it: elastic crumb, taste, smell of bread!
Thanks for the recipe!
Aleksaniko
kisuri, hello! And which Boshik did you buy yourself (if not a secret)?

And you have a wonderful bread !!!
kisuri
Hi,Aleksaniko! Thank you for the assessment, the bread, however, is extraordinary.
And I have Boshik like this:

https://www.youtube.com/w...er_embedded&v=lEEbJwpxT0U

It is small, the bowl is only 3 liters. At the same time, you can knead dough from 1 kg of flour in it. But it's enough for me, I never make dough more than 500 g. But he kneads !!! ... I have had a Morphy Richards mixer for a long time, a large, planetary bowl of 5 liters, everything seems to be right. I make dough in it for rye, for dumplings, pies, it turns out great. But the batter, like for ciabatta or for this here bread - well, no way! Even challah didn’t work, I don’t know what was the matter. As soon as the dough converges, it immediately began to crawl onto the hook and spin with it. Or - if it is very liquid, then the hook just dangled in it, like in soup ... Maybe it’s something I don’t know how to do, I don’t know. I made dough in HP. But in KhP, the ciabat dough does not work out ... she lived like that, licking her lips on this bread.
And then I nadybala these mixers, looked in the internet, how they knead - and that's it !!! She demanded a birthday present without explaining "why do you need another one?" Nada !!! And - well, of course, that's a completely different matter! This is actually a combine, it has a grater, there is a blender. I didn't take the meat grinder. In short, I'm a bastard. But he does not knead rye, smears it on the wall. So my morphic also works. Again, I guess I'm not catching up with something here.
I have absolutely no regrets, but if I were buying my first mixer right now, I would probably buy a big Bosch right away. Or another high-quality mixer, now, of course, I have much more experience.
Good luck to you, good bread! Ask if you are interested in something, any questions are accepted.
Ira
Mist
So I decided to try
My mixer, of course, did not cope and the dough was not mixed up, baked as it is ...
But even this result made me very happy
I will definitely bake some more.
Basel bread (oven)
Mist
And here is a new report - we really like your bread, thanks for such a wonderful recipe
Basel bread (oven)
Gala
What a beautiful bread! I really wanted to bake. Misha, and what kind of malt should be taken?
Irinakia
The recipe is just super, many thanks to Misha
I looked at the picture for a long time and dreamed of doing it.
and so I waited for the weekend, there were no plans like strong except how to buy out redmond 02. I put the dough and left. As always, a bunch of urgent matters, so the dough was not for three hours, it was equal to 4.
I did everything else strictly according to the recipe, even in the morning I rushed for fresh pressed tremors.The result turned out to be simply blatant, now it's a pity that this bread cannot be baked on weekdays, it takes a lot of time.
Although the holes did not turn out so big - although I did it only because of them. But on the other hand, how soft, fluffy, airy and non-crumbling he is. Knead in Kenwood 010, in it and defended the dough, then put it in the microwave oven with convection. The dough was very pleasant - airy and at the same time very elastic.
The only thing I forgot to steam when baking.
and I also didn't like baking in a ceramic form, maybe I just warmed it up badly for only 20 minutes on T 250C, the bottom turned out to be not fried.
next time I will experiment with the CRISP plate.
But I will definitely bake this bread often on weekends :-)
Basel bread (oven)
[img width = 180 height = 134]
Loksa
Don't know why I chose this bread? There is no oven now, but nevertheless, I baked 110 degrees in a multicooker, 1 hour 20 minutes. It was possible to set the temperature higher, the crust turned out to be thin and not very fried. Grilled the top. I kneaded it with my hands, after an hour kneaded and folded, after three hours, folded it slightly and rolled it into a light bun.
Basel bread (oven)

Misha, thanks for the recipe
Helen
I really wanted to bake this bread ... I can say that I liked it very much, with a crust and moist inside ... but the dough is so liquid .. that I couldn't even form it in any way ... I had to pour it out, just pour it into a mold and the oven ... I didn't know what would happen .. well, that's what! I did everything according to the recipe !!!
Basel bread (oven)
Helen
I baked this bread again ... reduced the water by 30g, that's what happened ... very tasty ...
Basel bread (oven)Basel bread (oven)Basel bread (oven)Basel bread (oven)
Twig
Helen, I also honestly tried to bake the recipe. Kitchen drove for half an hour at the dacha, at different speeds. Not gathered in a kolobok. Maybe the humidity is to blame?
As a result, I also transferred it to a multicooker and baked it there with a coup. It turned out delicious, but clearly not what the recipe says.
Helen
Veta, this one, the second one ... he gathered into a bun, fell behind the walls ... and the dough was so glossy ... and after the proofing ... I still couldn't put it together to make a hearth ... I also had to in a mold ... I baked in ultrapro from a taper ... it was with a lid ... 10 minutes before the end of baking, the lid was opened ... and that's it ...

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