Brewed apple bread in the oven (master class)

Category: Yeast bread
Brewed apple bread in the oven (master class)

Ingredients

Welding:
Rye flour 45g.
Rye malt 5d.
Water 135g.
Dough:
The whole brew
Wheat flour 175g.
Pressed yeast (dry) 10g. (2d.)
Dough:
Dough all
Wheat flour 275g.
Salt 6d.
Butter 10g.
Cumin (coriander, anise, fennel) 2d.
Apple, peeled and finely grated 100g.
Water 100g.

Cooking method

  • Prepare and saccharify the tea leaves. To do this, pour boiling water over the flour, stir well, then add malt, stir:
  • Brewed apple bread in the oven (master class)
  • Close with foil:
  • Brewed apple bread in the oven (master class)
  • Keep in the oven at 65C for 1.5-2 hours, cool to 40-45C:
  • Brewed apple bread in the oven (master class)
  • Prepare dough. Grind yeast with flour, add tea leaves, stir well. Form a ball:
  • Brewed apple bread in the oven (master class)
  • Leave for fermentation under a film or lid for 3-4 hours at 28-29C. At the end of the proofing:
  • Brewed apple bread in the oven (master class)
  • For the dough, beat the dough in a food processor with an apple and water until smooth. Add oil, flour, salt, cumin. Knead according to the scheme:
  • 1 speed - 2 minutes
  • 2nd speed - 7 minutes.
  • Dough at the end of kneading:
  • Brewed apple bread in the oven (master class)
  • Place the dough on a dusted with flour. Distribute into a rectangle with your hands:
  • Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)
  • Divide the dough into three parts. First wrap the right third, then the left:
  • Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)
  • Further, the upper and lower third:
  • Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)
  • Turn seam down:
  • Brewed apple bread in the oven (master class)
  • Place in a container covered with flour, cover with foil and leave to ferment for 1-1.5 hours at 28-30C. I defrosted the dough in MV Brand for 1.5 hours.
  • Next, knead the dough, distribute it with your hands into a rectangle, fold it in three, roll it up:
  • Brewed apple bread in the oven (master class) Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)
  • Pinch the seam. Transfer the workpiece, seam up, into a proofing basket lined with linen:
  • Brewed apple bread in the oven (master class)
  • Proof for 40-60 minutes. Billet at the end of proofing:
  • Brewed apple bread in the oven (master class)
  • Turn the blank onto a baking sheet covered with paper. Sprinkle the blank with flour. Make cuts in the form of a sheet. I forgot to take a picture.
  • Bake in an oven preheated to 230C for 15 minutes. Then reduce the temperature to 200C and bake for another 30 minutes. The author recommends baking with steam, but I have no such technical possibility. Ready bread, when tapped on the bottom, emits a dull sound.
  • Cool on a wire rack under a towel.
  • Brewed apple bread in the oven (master class)
  • Brewed apple bread in the oven (master class)
  • Brewed apple bread in the oven (master class)
  • Very fragrant bread with a delicate crumb and crispy crust.
  • You fall in love with such recipes at first sight. Despite the duration of preparation, the absence of some ingredients (starter, unfermented malt) and limited baking possibilities (lack of steam). The appearance of course differs from the author's, but the crumb made me very happy !!! So airy !!!

Time for preparing:

8 ocloc'k

Note

Thank you barberry for a tip to Sergey's LJ. And of course the author himself !!!!!!



Enjoy the video !!!!



Saccharification:
It is not the malt that is saccharified in the infusions, but the brew itself, that is, the brewed flour. Boiled starches of flour (and not malt) at 63-65C begin to break down into sugars, this reaction is called saccharification. Saccharification is more intense if you add a little enzyme active component to the boiled water and slightly cooled flour. This addition can be white (unfermented) malt, as in this case.

And if malt is not used, then instead of it, a small (5%) part is separated from the flour before brewing it, and added to the already slightly cooled (up to 65-70C) tea. In this case, the enzyme-active additive that catalyzes the saccharification reaction is the same flour that is brewed. such a brew is called "self-sugar".

By the way, if you make a brew for black bread, with red (fermented) malt, then precisely due to the fact that the red malt is inactive, as an enzyme-active additive, part of the flour is also separated before brewing, and added to the already brewed a mixture of malt and flour.

Olga from Voronezh
Thanks for the recipe and master class!
Gasha
A leaf ... a birch ... a cake would be more ...

PySy
Omela
Olga, Gasha,

Quote: Gasha

Sihorn still ...
We have a horn !!!!!
Twist
Ksyusha, handsome bread! And the crumb is straight lace !!!
barbariscka
Omela Oksana, great bread !!
Omela
Marina, Vasilisa, Thank you!
Inusya
.... in short, like this: Ksyu, I realized that I will work when you go on vacation.
Well, this shozh is done, it is also for 8 hours ... I am here while playing with your "night" bread, somehow tolerant.
And then I have to quit my job ... my work is worth it, but I already went to the bins ... ...
Omela
Quote: inusha

I realized that I will work when you are in vacation you will go.
inusik, Not when I'll go to work.

Quote: inusha

that is also a whole 8 hours ...
Not gri, godfather, I suffer myself .. NAV I think how you can cut it!
MariS
Ksyusha, you are our young fellow - what a wonderful bread you baked !!! Handsome, as in the picture! I want the same one ... Only I have a question - malt somehow affects the quality of bread (is it possible to do without it?) Thank you, Ksyusha, for such a recipe and a master class!
Omela
Marish, Thank you!

Quote: MariS

malt somehow affects the quality of the bread (can you do without it?)
In this case, it affects the taste, and the color, and the fermentation process. And this is an important stage - saccharification of malt (i.e., conversion into sugar). If it is not possible to buy malt, then saccharification can be skipped. Just pour boiling water over the flour, cool and make a dough.
MariS
Thank you, Ksyusha! Of course, if malt affects both the taste and the fermentation process, then it's better to get the malt! And what kind of apple is it (sweet or sour)? They really love my bread like that ...
Omela
Quote: MariS

And what kind of apple is it (sweet or sour)?
Marish, better sour. I have a Semerenka.

Quote: MariS

it's better to get the malt!
Yes, now, it seems, there is no problem with that. Can I tell you where it is sold?

I would also like to add that today there is a small piece of bread left. So here it is, the same soft and fragrant !!!
MariS
Ksyusha, thanks! I have a little malt - it's just that my taste is not very fond of. Well, if you can't do without it ... what can you do, you have to follow the recipe!
Omela
Quote: MariS

it's just that my taste is not very fond of.
Me too !! But here it is not even felt.
MariS
Then just super-
kolenko
Ksyusha! Bread is mortality! Beautiful, beautiful! A "light bulb" - in general

And now offtopic.
I went to Sergei (Serozhe). I walked there, wandered. I came across a link 🔗
Can't you tell me, this is a machine like Luda's from Toronto, well, a dough mixer?
Omela
Quote: kolenko

Can't you tell me, this is a machine like Luda's from Toronto, well, a dough mixer?
Yes, Linen, such - Electrolux. But the bowl is there - 7L !!!
kolenko
So, sir! I think this is your size! 5 kilos of dough With the speed with which you give out breads (and not only!) - such a unit for you. And a whole bunch of adaptations is attached to it! No, though! Stop! if you have it, will your speed also increase sevenfold?
We don't do it
Omela
Quote: kolenko

5 kilos of dough
Lenchik, current it also stops from Wishlist !! Go again to be impressed by the video, or what ?? They say that 250g. flour can be kneaded in it.

Len, well you de ?? Won Cho found:

Crochet
Oh mommy,Xun, well, why did you show it all, now I also want this, and even 5 kilos of dough don't stop me ...

ANDde b andshshabout cheaperwe dig ... straight with hands would tear off ...
Omela
Quote: Krosh

I now want this too, and even 5 kilos of dough don't stop me ...
Gee .. you are the current Kitchen wanted.
kolenko
Quote: Omela


Len, well you de ?? Won Cho found

We are in the fields, in the furrow. This is your COTTAGE. We have a hacienda without slaves. we are not slaves, we are not slaves I planted the second hundred tomatoes. And why drain? Schaub boulo.

I scribbled a letter to Assistent yesterday. So, I think, a dream will not be born - a company in Russia, nothing shines for us.But they answered me that they would send everything with great pleasure in any way. Buy a current.
But the price
But I want to

And how to live further? And what do you want to rob now? Can we go to the deviceaholics - will they be cured there? or will I infect everyone?

I fell in love with the mixer for a long time, I saw enough of Lyuda.
Crochet
Quote: Omela

Gee .. Well, you want the current Kitchen.
Ksyu, Duc want two naamnogo more interesting !!!
Omela
Quote: kolenko

we are not slaves, we are not slaves
Straight Linenin on an armored car !!

Quote: kolenko

I scribbled a letter in Assistent yesterday.
Can we give them a hint about a collective discount for a bread machine ??

nakapustina
Quote: Omela

Lenchik, current it also stops from Wishlist !! Go again to be impressed by the video, or what ?? They say that 250g. flour can be kneaded in it.

Len, well you de ?? Won Cho found:

How I love our site Not only will you look at the recipes, but you will also listen to your favorite music. Our tireless Mistylochkwell, when do you have time for everything? I put the recipe in line, I went to bake a Moroccan cake.
Omela
Natasha, Thank you!! I love these videos too !!
Crochet
Quote: nakapustina

Mistylochkwell, when do you have time for everything?
This question has haunted me for several years now ...

Quote: Omela

Can we give them a hint about a collective discount for a bread machine ??
Mandnoayes shout !!! This is in case you get a discount ...
Omela
I also wanted to clarify about malt and sugaring. I wrote to Sergei, the author of the recipe, he corrected me:

"In infusions, it is not the malt that is saccharified, but the brew itself, that is, the brewed flour. The brewed flour starches (not malt) at 63-65C begin to break down into sugars, this reaction is called saccharification. Add some enzyme active ingredient to slightly cooled flour, such as white (unfermented) malt, as in this case.

And if malt is not used, then instead of it, a small (5%) part is separated from the flour before brewing it, and added to the already slightly cooled (up to 65-70C) brewing. In this case, the enzyme-active additive that catalyzes the saccharification reaction is the same flour that is brewed. such a brew is called "self-sugar".

By the way, if you make a brew for black bread, with red (fermented) malt, then precisely due to the fact that the red malt is inactive, as an enzyme-active additive, part of the flour is also separated before brewing, and added to the already brewed a mixture of malt and flour. "
OJGG
Generally, the forum is important to discuss the recipe, and not just clapping your hands! Not a single prescription review!
I found this recipe on the Internet and baked bread, only I had to make some changes. According to the recipe, liquid is not added to the dough, but the brewing is thick there, and if you add flour to the dough, without water, then the flour did not stir at all. I had to add 50 grams of driving. And I kneaded the dough in HP, and baked there in the main mode. The bread turned out to be tall, fluffy, but somehow tasteless. Something else needs to be added for taste
Omela
OJGG , thank you for your kindness !!! Whether or not to leave a review is up to every user. The entire cooking process, including the consistency of the dough, is shown in the photo and video. The fact that you had to adjust the fluid - fine!!! Since the flour and conditions (temperature, humidity) are different for everyone. As for taste, this is also a purely individual matter. Add what you think is necessary and share your impressions. Good luck!
IRR
Quote: OJGG

The bread turned out to be tall, fluffy, but somehow tasteless. Something else needs to be added for taste

sausages on it
SchuMakher
SALA !!!!!
Arka
And you could just salt
sometimes people forget about it
barbariscka
OJGG I baked this bread according to Sergey's recipe and I must say that although the bread turned out to be very fluffy, soft, we also tasted it less than other breads with the addition of an apple. But this is all very individual.I like coarser bread with a hard crust, and there are lovers of soft and fluffy breads.
Oksana has an excellent master class and she shares how the bread turned out for her, and then everyone can bring it to their liking or turn to other recipes.
In order not to be unfounded, I will show you a piece of bread that I baked:
🔗
naya
And I really liked the taste of this bread and the smell (I added anise)
Omela
Natalia, glad you liked it!!

Vasilisa, beautiful crumb !!
Tumanchik
Baked !!!!!!!!!!!!!!!!!!!!!!!
The scent is on the whole apartment !!!!!!!

I really enjoyed the description, video and cooking process!
I will definitely report back with pictures as soon as I can cut it.
Ksyu, I'm cha BJ
Tumanchik
Ksyusha, here's my report:
Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)Brewed apple bread in the oven (master class)
Sorry I broke the baking technology. Baked for 240 in a hot rooster. Well, I love these bursting bread. I liked everything very much. The taste is unusual. The crumb is very soft. Like fluff. The crust is thin. The taste is neutral. Therefore, both with soup and with jam it goes on the way! And what way is there - there is no bread. Thank you dear. I am delighted!
Omela
Tumanchik, Irish, gorgeous bread !!! Pleased !!!!
Tumanchik
Ksyusha love this bread. Already all the acquaintances ask him. And after watching the video, I go and sing all day long!
Brewed apple bread in the oven (master class)
nata4a
Delicious bread! Such a magical crumb! Thank you so much for the recipe!
Omela
Tumanchik, Irchik, how did I miss your bread ??? Such a handsome man !!!

nata4a, Natasha, glad you liked it!

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