Brewed coriander bread (oven)

Category: Sourdough bread
Brewed coriander bread (oven)

Ingredients

Leaven:
Ripe sourdough from rye wallpaper flour with 100% moisture 10 g
Rye wallpaper flour 40 g
Water 40 g
Welding:
Rye wallpaper flour 90 g
Rye fermented malt 30 g
Ground coriander 5 g
Water 310 ml
Dough:
Rye sourdough 80 g
Welding 365 g
Rye wallpaper flour 185 g
Dough:
All dough +
Rye wallpaper flour 100 g
Wheat flour 2nd grade *) 75 g
Salt 5 g
Syrup 20 g
Sugar 30 g
Warm water, t = + 30 35 ° С 85 g
coriander for sprinkling arbitrarily

Cooking method

  • To refresh the leaven mix starter, water and rye flour, cover and leave to rest 10 — 12 hours at room temperature.
  • The sourdough should grow twice or a little more and become porous, very light and strongly acidic.
  • For brewing.
  • Combine malt, flour and coriander. Brew them with boiling water, close tightly so that the water does not evaporate and leave to saccharifice at a temperature of + 65 ° C on 2 hours.
  • Let the brew cool.
  • It can be left without any consequences for 12 hours at room temperature, and for longer storage it should be put in the refrigerator.
  • Opara.
  • Combine the tea leaves and sourdough, stir well.
  • Add flour and stir the dough into a homogeneous mass, cover and leave to ferment on 12 hours at room temperature.
  • The dough will rise slightly, maybe double, become porous and distinctly sweet and sour in taste.
  • Cooking dough.
  • Combine all the ingredients for the dough in the bowl of the food processor, stir the dough until smooth.
  • Allow 15 minutes for autolysis.
  • Then knead the rye dough on the 2nd speed.
  • Transfer the dough to a greased bowl, cover with plastic wrap and leave for 1¼ hour
  • at a temperature of about + 30 ° C.
  • Form the fermented dough with wet hands into a "doll" and transfer it to the prepared form.
  • Brewed coriander bread (oven) Brewed coriander bread (oven) Brewed coriander bread (oven)
  • Smooth the surface of the loaf blank with a wet silicone spatula,
  • Brewed coriander bread (oven) Brewed coriander bread (oven)
  • cover the mold and leave to dissolve on 35 — 40 minutes at room temperature.
  • Spray the top of the spaced bread with water.
  • Brewed coriander bread (oven)
  • Sprinkle with coriander and press the coriander kernels a little into the dough to help them stick to the surface.
  • Brewed coriander bread (oven) Brewed coriander bread (oven)
  • Bake 65-70 minutes at + 200 ° C.
  • When the bread is baked, turn off the oven, sprinkle water on the top of the loaf to give the crust a glossy finish, and leave in the oven for a couple of minutes.
  • Take the bread out of the mold,
  • Brewed coriander bread (oven) Brewed coriander bread (oven) Brewed coriander bread (oven)
  • let it cool, wrap it in a towel and leave it to stand for at least 12 hours before cutting.
  • Brewed coriander bread (oven)
  • Admire the cut, inhale the heady scent of coriander, and then serve it to the dinner table!
  • Brewed coriander bread (oven)
  • Brewed coriander bread (oven)
  • Brewed coriander bread (oven)
  • Enjoy your meal!

Cooking program:

oven

Note

*) The amount of 2nd grade wheat flour can be replaced with a mixture of 50 grams of premium wheat flour and 25 g of wheat wallpaper.

miculishna
Good, very good! We love custard bread, cooked correctly. Loafs for sore eyes and crust and crumb
Inusya
AXIOMA, I'm just getting used to baking in the oven (before this bread, only bakers), so I will torment you a little.
If I read carefully, then: does the preparation of this bread take a day (approximately)? That is, the preparation of the leaven and the brewing (you can put it at the same time) - 10-12 hours, and then the brew - also 10-12 hours. Understood correctly ??
I just figure out how I can handle the timing. I think that it will be okay if from morning to evening - the first part, at night - the second, and then, in the morning, engage in direct bread making. I really want to try.Only now I have a whole bag of rye flour, but I threw a piece of paper from the bag, and did not read what it was: either seeded, or peeled, or ... In general, as you think, you can take a chance with the one that is, or wallpaper - basically?!
Can this somehow affect the result?
Thank you in advance! I really liked it, because I prefer bread without store yeast and only on the 1st and 2nd grade of flour, and rye.
Axioma
Quote: Mikulishna

Good, very good! We love custard bread, cooked correctly. Loafs for sore eyes and crust and crumb

Hello, miculishna! Thank you for appreciating my custard bread! I really like it, despite the length of preparation! 🔗
Axioma
inusya, You understood everything correctly.

The brew and sourdough (in a thermos!) Can be prepared in parallel. Let's say: leaven and brew are made in the evening, suppose in 19 - 20 hours; dough to prepare in 7 in the morning; dough in 7 evenings; and to 23 - m - the bread is ready!

The next morning it can be cut into sandwiches ... 🔗

And, of course, on weekends, you can move everything 12-14 hours and take it out of the oven in the afternoon.
Inusya
AXIOMA, please tell me more about flour, can you try it with any rye or ONLY with wallpaper it will turn out according to this recipe?
Axioma
Quote: inusha

AXIOMA, please clarify to me, more about flour, can you try it with any rye or ONLY with wallpaper it will turn out according to this recipe?

inusya!
For wallpaper rye flour, I expected a similar question.

Closer to wallpaper flour in terms of characteristics - whole grain rye than peeled.
If you do not have the opportunity to purchase whole grain rye flour industrial processing,
buy rye from the market and run it through a disintegrator.
I had a similar device in a set with a Bosh MUM 8400 combine.
In short, you need to grind rye - and the problem will remain in the past.
You can make a similar bread with peeled flour, but in this case, you will need to carefully monitor the process of fermentation and proofing of the dough, you can not guess at the time factor.

inusya! Wish you luck.

Inusya
Thank you, I understood everything!
vabalas
In one of the recipes on the site (sorry, I don’t remember who had it!) There was an advice to pre-soak on a carrier. minutes coriander for sprinkling. Since then, I have been doing this: he really holds up better, does not crumble.
Axioma
Quote: vabalas

In one of the recipes on the site (sorry, I don’t remember who had it!) There was an advice to pre-soak on a carrier. minutes coriander for sprinkling. Since then I have been doing this: he really holds up better, does not crumble.

vabalas!
I have nothing against it. Maybe someone will be interested in your method.
SvetaI
Girls and boys! I appeal to those who are looking for a recipe for the perfect Borodino bread. Try this recipe! Although it is not called Borodino, its composition is practically the same. The difference is technology.
Due to the long (12 hours) fermentation of the dough, bread is obtained with a brighter sourness, in contrast to Borodino from Mikulishna, in which the sourness is almost not expressed.
Time-friendly technology, wonderful crumb with no commercial yeast at all - these are all reasons to try to bake this undeservedly forgotten bread.
I didn't take a photo of the loaf - I overexposed the bread a few times in the proofer and didn't get a beautiful roof. And the crumb - here:
Brewed coriander bread (oven)
Viki
Svetlana, the bread went right! The crumb is so porous.
And the technology is really convenient. The timing suits me perfectly.

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