Challah wheat on egg whites and glucose in the oven

Category: Yeast bread
Challah wheat on egg whites and glucose in the oven

Ingredients

Wheat flour 430 g
Water 230 ml
Egg whites 3 pcs.
Butter 30 g
Sugar 1 tbsp. l.
Salt 1.2 tsp
Yeast 1.3 tsp
Liquid glucose 5 ml
(1/2 ampoule)

Cooking method

  • Put all the ingredients (except proteins) into the bucket of the bread machine, start kneading in the Dough mode.
  • When the dough is mixed, add the egg whites, whipped with a blender until firm.
  • Bring the dough to readiness in a bread maker.
  • The first proofing of the dough in the oven at 30 * C. until the dough volume doubles.
  • Hand kneading the dough on the table.
  • Forming the challah, and placing on a baking sheet for a second proofing in the oven until the dough is doubled.
  • Baking in the oven at a temperature of 180 * C, followed by a decrease in temperature to 170 * C.
  • We check the readiness of the bread with a temperature probe.
  • My observations:
  • 1. the dough is plastic, soft.
  • 2. the dough rises quickly.
  • 3.The structure of the dough is bubbly even after kneading
  • Challah wheat on egg whites and glucose in the oven
  • 4. the structure of the dough - does not spread, retains its shape. I wanted to make bread in a mold (because it is very soft), but after kneading the dough is soft, but springy, and I decided to make challah. The dough lends itself well to forming.
  • 5. fast second rise of the dough piece. So fast in 15-20 minutes that I expected the dough to stop and lose shape while the oven heats up to 180 ° C. No, the dough kept its shape and rose even when warmed up.
  • 6. when baking, the crust does not burn to a red-brown color, and remains a beautiful bright color as in the photo.
  • 7. normal fast baking, already the temperature is almost 100 * C inside the bread, and the crust is bright, I only had time to detect the baking stages, and was confused by such a pressure of dough and baking. I kept the bread for an extra 2-3 minutes for insurance (at 100 * C in the dough), everything seemed that the temperature probe was lying!
  • 8. In the photo, the challah seems small, but its finished dimensions are 38 x 14 x 8 cm. In the longest / widest / highest places.
  • Challah wheat on egg whites and glucose in the oven
  • Challah wheat on egg whites and glucose in the oven
  • The crumb is super tasty! She tore pieces of challah straight from the hot one!
  • The crumb structure and quality can be seen even with hot bread!
  • Challah wheat on egg whites and glucose in the oven

Note

To be honest, I don't know what I did, and what influenced the dough, bread, crumb more - glucose or whipped proteins, or all together - but the result is obvious!

Now you need to try to conduct a clean experiment - bake plain wheat bread only on glucose and compare the results.

Bon appetit, everyone!

Tyana
What a great crumb, mmmm
Excuse me, but where can I buy glucose?
Admin
Quote: Tiana

What a great crumb, mmmm
Excuse me, but where can I buy glucose?

Thank you! Glucose can be bought at a regular pharmacy, sold in ampoules
Tyana
Thank you
Tomorrow I will look at the pharmacy and report on the work done
Admin

Tyana, we wait! Good luck!
AnastasiaK
But such a cut turned out
Challah wheat on egg whites and glucose in the oven.
Delicious!
Oh, I threw the answer to the wrong topic. This challah is in my queue for cooking, but I'll buy glucose.
Admin

I looked at the crumb - good! very good! Well done!
AnastasiaK
Admin, thanks, I will do the next one)). So great - many recipes to implement!
Tanya-Fanya
Admin, I'll raise the topic.
What's your verdict? What does glucose give? Or is it possible to do with sugar in this recipe, all the tenderness of the dough from whipped proteins?
Admin


GLUCOSE Molasses, glucose - meaning and what to replace

Applicable pure glucose syrup, which is a colorless or slightly yellow viscous liquid, very similar to honey.
Many people confuse it with invert sugar, but this is a completely different product.
The main purpose of using glucose syrup is to prevent crystallization of sugars and slow down the saccharification of starch in the crumb.

Thus, it is a powerful remedy against "aging" of the product, stale and dry crumb.

Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staleness, and in an amount up to 8% to confectionery dough to reduce the crystallization of sugars.

And above in the recipe itself, I gave a full description and my opinion on the glucose test
Tanya-Fanya
Admin, thanks! The information is very, very valuable.
It turns out that the addition of glucose prevents staling! Live and learn. Thank you very much, Admin, for sharing your experience and knowledge!
Admin

Bake to your health!

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