Porcupine bread on a dough (oven)

Category: Yeast bread
Porcupine bread on dough (oven)

Ingredients

Dough:
- wheat flour 300 g
- water 240 g
- pressed yeast 8 g
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Fermentation at room temperature
3-4 hours
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Dough:
- wheat flour 300 g
- water 100 g
- sugar 45 g
- vegetable oil 25 g
- salt 8 g
- raisins 60 g
- powdered milk 3 tbsp. l
- all dough
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Lubricant egg

Cooking method

  • Amazing bread, just amazing!
  • Almost not sweet, but the sponge and fermentation with raisins gives it an awesome aroma and crumb!
  • Of course he demands to be fiddled with, but he's worth it.

  • 1. We put the dough at room temperature - a guideline for readiness - an increase in the dough threefold and her desire to start falling off.
  • At 24 ° C, it rose for me 3.5 hours.

  • 2. Prepare the raisins - rinse in boiling water and roll in flour.
  • Mix everything except butter and raisins. After 5-8 minutes of kneading, add oil, at the end - raisins.

  • 3. First proofing - at room temperature - the dough should increase twice - this is 1.5-2 hours.

  • 4. Remove the dough on a board, knead and divide into 2 pieces, round and rest for 10 minutes, covering so as not to dry out.

  • 5. After 10 minutes, roll each part into a ball and place them on a baking sheet for the final proofing - 1.5 hours.

  • 6. 30 minutes after the start of the last proofing - you need to make cuts, then grease with an egg and let stand uncovered for 7 minutes to dry the grease. Then cover again.

  • I made diamonds on one bread, squares on the other.
  • Diamonds are prettier, squares are funnier

  • I do not know why, but it was difficult for me to cut this dough, I have never encountered such a thing, even a new blade took it with difficulty.
  • Therefore, you can do just stripes, only then the bread will already be called "Striped porcupine"!

  • 7. Preheat the oven to 240 C, before planting the bread - sprinkle with water from a spray bottle, then bake for the first 10 minutes at 230, then reduce to 200 C.
  • The total baking time is 25-30 minutes.

  • Move the baking sheet just below the middle so that the needles of our animal do not burn.

  • The crust is thin and crispy.
  • It would seem that the bread is unsweetened, but 60 grams of raisins do their job.

  • Eating it warm and as if already cooled down - you can't, let it infuse for a couple of hours.


  • Porcupine bread on dough (oven)

Note

This bread was baked specifically to be eaten with salted cheese.
But it turned out that he disappears even without cheese

poiuytrewq
Class! I'll bookmark it. Thank you.
Crochet
julifera
Oh, what a handsome man !!! At first glance, it makes you want to repeat! Thanks for the recipe !!!
julifera
poiuytrewq, Crochet - yes, he is so enticing
thank you for rating
SilviaBum
julifera - very beautiful bread

Have you tried it in a safe way? Will it lose much in taste?
julifera
Quote: SilviaBum

julifera - very beautiful bread

Have you tried it in a safe way? Will it lose much in taste?

SilviaBum
I don’t know, I haven’t tried it, it seems to me that the aroma will be much weaker without dough.
It is not rich in composition, it takes precisely because the dough is fermented for a long time.

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