Plain white on pulish (oven)

Category: Yeast bread
Plain white on pulish (oven)

Ingredients

Poolish (dough) 350gr.
wheat flour 480gr
water 260gr
dry yeast 3/4 tsp
salt 2h l.

Cooking method

  • In fact, it should have been Reinhart's baguettes on pulish. This is the third time I've done them, because I still couldn't get in with water. I didn't like the result. I needed to decide on the consistency. But at the kneading stage, I decided that I was tired of it, I drunk all the pulish instead of baguette 200g and made round rolls. Big ones. Something in between a large bread and a bun.

  • Like any neutral table white bread, it is uncomplicated in the set of ingredients. Its only advantage is that it is cooked on a three-day pulish (dough), therefore it has some claims to the taste of the snack. Due to its neutrality, it is also good as a base for additives: herbs, cheese, etc.

  • What is poolish and how is it prepared:
  • Plain white on pulish (oven)


Sonadora
Scarecrow,
Natasha, I was very interested in this recipe. I have not yet matured to fermentation, but I am already a little tired of simple yeast bread, I have long wanted to experiment with dough.
I put on a bullet. I'll bake on Tuesday.
Sonadora
Scarecrow, I have several questions:
1. After almost a day in the refrigerator, the pulish settled a little in the center. Is that how it should be?
2. If I stove 1/2 of the proposed one, will it fit in a 35x12x7 mold?
3. If I freeze the remaining half of the pulish tomorrow, then how can I reanimate it before the next baking, just at room temperature?
Scarecrow
Quote: Sonadora

Scarecrow, I have several questions:
1. After almost a day in the refrigerator, the pulish settled a little in the center. Is that how it should be?
2. If I stove 1/2 of the proposed one, will it fit in a 35x12x7 mold?
3. If I freeze the remaining half of the pulish tomorrow, then how can I reanimate it before the next baking, just at room temperature?

Tek-s ... Let's discuss ...

1. Of course it's okay. He stands without stirring and ferments in essence. The overwhelmed leaven behaves in the same way. The fermentation peak passes and begins to sag.

2. It should fit in this form, but it will rise like a mushroom. The depth is too small. All

3. If you freeze half, then defrost it in the refrigerator beforehand (just transfer it from the freezer to the refrigerator a day before). And then. when completely thawed - leave at room temperature to warm up. And you can work.
Sonadora
Thank you so much!
Sonadora
Scarecrow, Natasha, I baked it!

Plain white on pulish (oven)

And it smells like! It is a pity that only an image can be added here.
Now it is cooling down on the wire rack, slightly crackling ... I love it when the ready-made bread "talks".

Thank you so much!

Natasha, and on pulish any wheat bread can be baked and what should be the ratio of pulish / dough?
Scarecrow
Judging by the photo, the holes in the bread will now be specific !! He's clearly bloated perfectly!

Build on this original recipe. Well, look, in this recipe for 350 g of pulish, 1090 g of dough is taken (pulish, flour in the dough and water in the dough, that is, all the liquid of the recipe plus all the flour of the recipe). That is, pulish is about 32% of the total test. Approximately this ratio and be guided.

For example, you have a recipe where water is 280g, flour is 400g, i.e. the mass of dough is 680g. Pulish should be taken 680X32% = 220gr (217 with kopecks, but I rounded it off). Subtract the pulisha flour from the recipe flour, pulish water from the recipe water. Water and flour in it are almost the same, so we will count for even counting, that is, 220/2.

We get the recalculated recipe:
pulish 220gr
flour in dough 290g (400 flour according to the recipe-110g pulisha flour)
water (more precisely, liquid, there may be milk, etc.) in the dough - 170g (280g according to the recipe - 110 grams of pulisha water).

Something like this...
Sonadora
Thank you very much for such a detailed answer! I will definitely bake this bread and experiment with other recipes.

Natazum
Hello, but I wonder ... If all these "dances" with dough (pulish), but only in a bread machine ... Interested in the sequence of actions, well, approximately what program (I understand that everyone has different) approximately in time. Thanks for the answer. And another special thanks to Chuchelka for the recipe for the dough for pies))
Admin
Quote: Natazum

Hello, but I wonder ... If all these "dances" with dough (pulish), but only in a bread maker ... Interested in the sequence of actions, well, approximately what program (I understand that everyone is different) approximately in time. Thanks for the answer. And another special thanks to Chuchelka for the recipe for the dough for pies))

So after all, each recipe describes these dances with tambourines - that is, what to put in the dough, how much to stand and when to put in the dough.
Why create a separate topic?

All developments are here Contents of the "Basics of Kneading and Baking" section
Scarecrow
Natazum,

I would put the main program. It's usually called that. She is the right time. No French needed - a very long ferment.
Natazum
Thank you all for your quick reply :))
irina tukina
Hello Natasha. I want to bake this bread. You write that it is very simple, but cooked on a three-day dough. According to the recipe, I did not determine that the dough was being prepared for three days. Maybe I didn't understand something?
Scarecrow
irina tukina,

There in the recipe there is an active link to making dough - Poolish. This dough is prepared in advance, kneaded and stands in the refrigerator from days to three (or frozen for up to 3 months). On any of these three days, you can take it out of the refrigerator, warm and bake bread. For the bread in the photo, the pulish stood in the refrigerator for three days. You can get it earlier, but not earlier than in a day.
irina tukina
Thank you Natasha for a quick response. I want to bake tomorrow, then this option does not suit me. I’ll look for something else.
Scarecrow
irina tukina,

Suitable. Now make a pulish, soak / ferment at room temperature for 3-4 hours and refrigerate overnight. Tomorrow you can bake with this technology even in the morning. This is not my technology, Reinhart))). I use this option most often. By the way, it is he who is painted according to the link (with putting away in the refrigerator for the night, and not for a day).
toffee
irina tukinawhat a fine fellow you are! I remember that I saw these photos of round buns that Natasha has at the end of the recipe. I looked and looked, I thought it was Oktyabryonok, no, and I left it. And suddenly today I unexpectedly found happiness. I'll put on the pulish today, and I'll bake it ... uh ... hmm, it turns out only on Tuesday.
Scarecrow
iris. ka,

Nooo, pulish is kept up to three days, but not exactly three days !! When kept for 3-4 hours at room temperature, a night in the cold is enough for him. Then you can bake !! That is, already tomorrow !!
irina tukina
Thank you Natasha. I will put it now. Then I will share the result.
irina tukina
Natasha, can you use serum instead of water?
toffee
Natasha, yes I understood it. It's just that there will be no time tomorrow, Sunday, or Monday. Pulish won't go bad until Tuesday?
Scarecrow
Of course. In almost any recipe, the liquid is replaceable. Unless it's very sour, the bread will also sour. And you always need to remember that replacing water with something dairy makes the dough richer (strong or not strong), so it is also tinted faster.
Scarecrow
iris. ka,

Nope. I stood up to 7 days. But by this time he began to give spirtyagoy))).
toffee
Natasha, can you cook pulish according to the recipe here? It turns out that you have a pulisha 350 gr in this recipe. , and if you cook according to that recipe, then there will be more than 600 grams. Need to halve? And yet, what kind of crust will you get? Like ciabatta or like plain bread?
Scarecrow
iris. ka,

Yes, halve the pulisha recipe here. Somehow I wrote a recipe in a foolish way, nothing is clear ...

The crust is more like a chabatta, because the richness is zero.
toffee
Tusya, here's an estimate of the blanks. Before proofing.
Plain white on pulish (oven)
irina tukina
Irina is so beautiful.
toffee
irina tukina, it is now. I will always be able to fuck up. Therefore, I have laid out the beautiful ones.
irina tukina
toffee
Plain white on pulish (oven)
These are the rolls turned out. Stuck together and spread a little. It tastes like regular bread, but I like it. Pulish still stayed, I'll bake some more, maybe some chabatu?
Kras-Vlas
Scarecrow, Natasha! I bring you a big thank you for the bread! The first time I did it on pulish, I really liked it!
Plain white on pulish (oven)
Great taste and real bread spirit! It reminded me of the taste of a loaf from my childhood, there were such large ones at 28 kopecks, but this one is more bubbly and the crust is thinner!
It would be even more bubbly if I didn’t put him in the basket, he didn’t want to get out of it and was blown away, I was terribly upset, but in the oven on the stone he “puffed up” and became quite decent!

Plain white on pulish (oven)


Thank you, I will bake it many, many times!
vasiliska
Natasha, but my dough turned out to be thin (I barely collected it (((I even had to add 50 grams of flour, and still spread a little. I baked it on the hearth (on a stone). Now I'll take it out of the oven and unsubscribe.
mandarina73
vasiliskahow did you do it? I also have a watery .. so I think, leave it or add flour until it's too late ..
Plain white on pulish (oven)
Plain white on pulish (oven)





please help someone with advice !! help !! ))





on the ciabatta it is also watery .. here I am in confusion now .. add flour or not
Scarecrow
Very liquid, it needs to be straightened. Since stirring in the flour now will only ruin the dough, try the folding option. It greatly strengthens the gluten. On a table greasy with flour, fold the mass of dough in an envelope several times. Do not tear, but pull and fold like an envelope, round, and fold again. The gluten will be seriously strengthened. At the stage of fermentation already, this is the most effective way.
mandarina73
Scarecrow, Thank you so much! I do so, but in the same container for now. It stretches, perfectly sticks off the walls and the bubbles are good inside. Let's hope that something will work out.




I am in a hurry with the report)) Here is such a BAKERY turned out) it will cool down, in the context of the photo I will take a picture more beautiful than in the photo even. Crackling lies. I have the highest temperature in the oven, 220. Hazel on a stone, thanks to a separate one, for advice on how it is more convenient to transfer from board to stone !! 10 min. at 220 with convection and steam. Then she turned it around and another 6 minutes 180
Plain white on pulish (oven)
Plain white on pulish (oven)




half of the leaven still remains, so the next one will turn out as it should, I hope
Plain white on pulish (oven)
did not wait for it to cool completely, it was painfully interesting, as in a cut)
Katko
Bullet
Up to 1200 ml rose ...
Plain white on pulish (oven)




In half an hour it rose more ... to 1400
And eta ... we remove the kada in the cold, then do not crush it?
Scarecrow
mandarina73,

Olya, after all, the situation was almost saved)). A bit damp, but the most important thing is the experience gained.




Katko,
Do not crush anything. Just put it in the refrigerator and let him live there in peace.)))
Katko
Nata, it’s late to rush)) this is not our method, I don’t give her peace of mind)
mandarina73
Scarecrow, yes Natasha, I'm happy with the result)). My daughter also really liked it, she said that next time the same should be
Plain white on pulish (oven)
Katko
Warmed up)) grew even more, so it's normal without a good night))
Plain white on pulish (oven)




Are waiting....
Plain white on pulish (oven)




Done
Plain white on pulish (oven)
Plain white on pulish (oven)
Plain white on pulish (oven)
Plain white on pulish (oven)
It seemed to be neatly pulled together, but the holes did not work out.
mandarina73
Katerinawhat a handsome man!
Scarecrow
Katko,

This is not a chabatta for you to make holes. The consistency of the dough is also different. great bread !!
Katko
I made a little fool of the current ... well, I can))
CA added 100 grams and sesame with flax
A! And made a couple non-round
Plain white on pulish (oven)
Plain white on pulish (oven)
Plain white on pulish (oven)
SvetaI
Scarecrow, thanks a lot for the recipe and one more thanks Katko, for recalling him!
With the purchase of a Panasonic bread machine, I began to bake bread in the oven less often, but how delicious it turns out, especially on a long dough ...
Plain white on pulish (oven)
Plain white on pulish (oven)
Katko
Svetlana, pazhalsta
It turned out great, I can even imagine the flavor)
Trishka
Scarecrow, Nat, tell me, what if the already prepared dough is also put in the cold for the night, and baked in the morning?
Scarecrow
Trishka,

In my opinion, it's worth it. You can try to remove it for proofing.
Trishka
Quote: Scarecrow
remove for proofing.
And how much maximum do you think?
Scarecrow
Quote: Trishka

And how much maximum do you think?

hours on ... Damn, they will stop anyway.The final proofing of the yeast dough takes about 40 minutes. You put it in the refrigerator and in these 40 minutes it will happen. It will not even have time to cool down yet, therefore, by the time of complete cooling, they will not settle down. It's so good to set starter cultures - they have a much slower yeast rate ... In short, I don't know ... I have to think about it.
SvetaI
Quote: Trishka
if the ready-made dough is also removed in the cold for the night, and baked in the morning?
I once baked such baguettes - the finished dough is molded and put in the refrigerator overnight. And in the morning straight from the refrigerator - into the preheated oven.
But these are baguettes - thin sausages, they cool quickly and, in theory, do not stand in the refrigerator.
But, to be honest, I didn't really like this method - a good, correct "explosion" did not work out. Apparently, the workpieces were slightly overstopped. I didn't repeat it again.

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