Panasonic SD-257 Wheat-rye bread "Olive"

[ROM COMMENT:]

Panasonic SD-257 Wheat-rye bread "Olive"

Category: Yeast bread

Ingredients
Wheat flour, premium grade	350gr.
Peeled rye flour	50gr.
Dry / live yeast	1h l. / 11gr.
Serum	240ml
Olive / Olive Water	70 ml.
Salt	1h l.
Olives / pitted olives	10-15pcs.

Cooking method

• She baked bread with live yeast. She put them in the bucket last. While the bread maker evened out the temperature, the yeast turned into a dough and began to play.
• Olives / olives were cut into 2 parts.
• Delicious, aromatic bread. Coarse crumb structure and crispy crust. The water from the olives / olives adds a spicy touch to the taste of this bread.
• Thank you very much to the author: Shoe from the forum "My bread machine". She calls this bread a lazy ciabatta.
• ROM COMMENT:
• According to the author's recipe, the amount follows:
• Serum 240ml.
• Olive / olive water 70ml.
• Total liquid 310 ml.
• Plus, it is supposed to lay 10-15 olives.
• This amount of liquid is too much for 400 grams of flour, including 50 grams of rye.
• Raspberries also contain liquid that can go into the dough when kneading and proving the dough.
• Normally, 400 grams of flour is required for about 280 ml. liquids.
• You should take into account this moment when using this recipe, monitor the balance of flour / liquid, kolobok.
• Good bread to everyone!

The dish is designed for

1 roll = 620gr.

Time for preparing:

6 o'clock

Cooking program:

French bread

Note

I did everything according to the recipe, and the dough turned out to be completely liquid. Is that how it should be?

I did everything according to the recipe, and the dough turned out to be completely liquid. Is that how it should be?

There is an obvious discrepancy between flour and liquid. For 400g. flour is offered 310 ml. liquids + olives, which are also by no means dry.
Author, please edit the recipe

Found on the forum "my bread maker" the original recipe:

yeast 1.25 tsp
wheat flour 437g
rye flour 63g
salt 1.25 tsp
olive oil 1.5 tbsp l.
serum 295ml
liquid from olives 90ml
small olives 20 pcs. or more

"Regimen dietary size L

I also baked it in the French mode (6 hours), but then size M (you need to put less in total)
in general, of course, it is better to take modes with additives - and report olives through a dispenser or on a signal "

Who would argue!

But, try to bake your own bread from 500 grams of flour and 418 ml. liquid and Plus whole olives into the dough. We ask for the result in the studio!

Maybe the author of the recipe dried the flour to the state of the sands of the Sahara, then maybe it took a lot of water

Finally it was baked, in the process I added flour, but still the dough was thin. The roof was cracked and the bread was not very ruddy. According to the original recipe, I also look at the olive oil should be.


It tastes good.

[Admin]

Of course, my commentary on everything written above is somewhat late, but better late than never.
I in no way condemn the opinion of such an experienced and respected baker as Admin, but I always bake this bread exactly according to the recipe that I presented to you. The bread turns out to be tasty, light, with an airy crumb and a crispy bubble crust.

My bread came out not very high and with a bumpy roof. Despite the fact that I did not add much liquid and added a few more tablespoons of flour in the process of kneading, the crumb was still a little wet.