Cold Dough Whole Wheat Bread

instead of water, she poured in serum (

I also bake this bread with whey. If so, what not to use. I think it won't get any worse.

[Manyusha]

I am reporting. Soft, airy, gentle - dumb! Surprisingly, from ZZmuki it tastes almost like a rich bun! I will definitely bake some more! Manyusha, Thank you!

Surprisingly, from ZZmuki it tastes almost like a rich bun!

Bread is made from CH flour. And the bun (it seemed to you) due to the fact that the recipe contains a lot of sugar for such an amount of flour. So it tastes like a roll.
I always add 1 tsp to bread cz. without a slide of honey. And in rye bread just do not add sugar. The bread should be bread. Well, this is so for me.
Many love bread is sweet. A matter of taste.

[Tanyusha]

The bread must be bread. Well, this is so for me.

Tanyusha, I agree categorically! Therefore, I bake bread for my beloved entirely from CH and completely without sugar. It turns out brutal. A year ago, diabetes was suddenly discovered, and therefore buns are almost forgotten, but sometimes you want so much! And Manyashin bread is quite good for me for a bun (occasionally). And I poured 1 spoonful of sugar, we are fine.
P.S. I ask for "you"!

[Tanyusha]

Tanyusha, I agree categorically! Therefore, I bake bread for my beloved entirely from CH and completely without sugar. It turns out brutal. A year ago, diabetes was suddenly discovered, and therefore buns are almost forgotten, but sometimes you want so much! And Manyashin bread is quite good for me for a bun (occasionally). And I poured 1 spoonful of sugar, we are fine.
P.S. I ask for "you"!

OK!
Then yes, from 1 tbsp. l sugar, if diabetes, then the bread is already like a loaf.
Olya, are you not using stevioside? I baked bread for my mother, then instead of sugar I added stevioside.

[Tan]

Tan, I enjoy stevia in tea-coffee, yoghurt, porridge - sugar replaces me perfectly. And in baking somehow I didn't get used to it. If I sprinkle a little - not sweet, a lot - a nasty taste appears

[Tan]

Tan, I enjoy stevia in tea-coffee, yoghurt, porridge - sugar replaces me perfectly. And in baking somehow I didn't get used to it. If I sprinkle a little - not sweet, a lot - a nasty taste appears

No, it's stevioside. I tried stevia extract. Oh ... I don’t know ... it’s not tasty to me. This metallic taste ... horror.
It turns out that if you wrote what exactly you pour, then you have stevioside, a white powder.

Py. sy. Where is our mistress. We have baked bread here and have already eaten, but she is still gone and gone. Beckoning ... ay ...

you stevioside is a white powder.

Yeah, he is the one, I grabbed a kilogram a year ago, I haven't eaten half yet

[Tanyush]

I also baked this bread this week, I generally spent the whole week under the motto of whole-grain bread, I also experimented with a new recipe. Yesterday, the flour was not enough, I added rye, like you, Tanyush, and wrote (only without crumbs). It turned out delicious! The bread is so fragrant ..! Thank you very much for the idea!

IwOlga, good health! I am glad that the recipe came in handy and the bread went to taste!

[Man]

Oh, Man, I again baked in HP. Only this time it shaped like a round bread. I liked the result more than the previous one. Flour tsz was also not enough. I added more grains and bran. Here's the result:



🔗

Wow, what a bright crust! Cool crumb, holes one to one! (Y)

Yeah ... I liked it this time too. HP did not heat it up, but immediately turned it on for 1 hour of baking. The truth is, she put a bucket of dough right in the HP, placing shoe dryers.

Yeah ... I liked it this time too. HP did not heat it up, but immediately turned it on for 1 hour of baking. The truth is, she put a bucket of dough right in the HP, placing shoe dryers.

Can you explain it in detail?

Can you explain it in detail?

Explain in detail what exactly?

Explain in detail what exactly?

today I put the cold dough in a bucket, it was allowed to stand for 60 minutes after the refrigerator, then 1 hour of baking, it turned out to be a white top and an unbaked crumb

Explain, pzhl, actions with dryers for shoes

[nimart]

nimart, according to my observations, I don’t know if the girls will agree, but one hour of proofing (if the bread was formed immediately from cold dough) is not enough, during this time the dough only has time to warm up. Could this be the main reason for not giving - I will not say, I bake this bread in the oven.

today I put the cold dough in a bucket, it was allowed to stand for 60 minutes after the refrigerator, then 1 hour of baking, it turned out to be a white top and an unbaked crumb

Explain, pzhl, actions with shoe dryers

What do you? Just 1 hour of proofing of cold dough is sooooo little. For an hour, it can only get warm more or less. And he also needs to get up.
Actually, I'm not guided by the time of proofing. Always looking at the dough. If it has risen by more than 2.5 times, then you can bake.
Many people distribute the dough in different ways. Some in the microwaves, others in the oven with the light on.
I defended, covering it with a bag, in the bathroom on the table, turning on the heater.
Also, so that there is nowhere to carry the bucket (if I bake in the HP), then I take the shoe dryers (they are flat for me), put them on the bottom of the HP and plug them into the network. I put the bucket (without clicking on it) in the HP and cover it with polyethylene so that the dough does not dry out. Since the dryers are lukewarm rather than hot, the pesto will not "bake".
I see that the dough has risen as I need it. I will not tell you about the time. But more than an hour. Maybe even two hours. It depends on the temperature at which our dough is melted. Then I take out the dryers, put the bucket evenly, try not to shake it again. And I turn on baking (1 hour).

Tanya, thanks for the help and the idea with the shoe dryers! I would not even have thought of this!

[Manya, Tanya]

Manya, Tanya, Thanks for the clarification
that is, directly from the refrigerator can be put into HP with dryers?

[nimart]

nimart, not really. First you need to knead, shape the dough piece and put it back in the bucket.

[Manya]

that is, directly from the refrigerator can be put into HP with dryers?

If there is such a desire to put it directly from the refrigerator for proofing, then you simply will not succeed, because the dough will be so "oak". It is necessary that it warms up a little and "revives". When it succumbs to some kind of manipulation with it, then you will form it for proofing.

Manya,

Girls, thanks I will know

[Manya]

Manya, delicious bread! I'm just starting to be friends with whole grain bread, this is my firstborn! I liked it very much! Certainly not ideal (the roof was blown, I know the reasons), but there is something to strive for! It turned out to be a great handsome man - I thought we would eat for five days ... by the evening it was quite a bit already .... Thanks for the recipe!

And I see ... Fomsa appeared in Manin's Temko. Yeah ... I think she didn't come empty-handed.
And there is.

Svetik, wonderful bread. And there is nothing not to slander yourself.

And I see ... Fomsa appeared in Manin's Temko. Yeah ... I think she didn't come empty-handed.

So I love them ... Temky then ... Manin ...

I liked the bread, very much, but now ... the roof was blown off - I didn't have enough steam, the oven was ordinary, and even with a temperature "by eye" ...

[X]

Xde the roof was blown off? I do not see!

Svetik, bread as in the picture in the textbook, great! I am glad that my acquaintance with whole grain flour was successful and I liked the result!

Marina, I have a tremendous THANKS for the easy-to-make and delicious bread!
It turned out to be fluffy, ruddy, with a thin crust, and the crumb is so tender-airy, like a bun. In short, simply handsome One BUT - and terribly offensive - slightly bitter I understand that the point is in whole grain flour. I used whole-ground Garnets flour - I looked, yes - it was made on 06.12, the shelf life is 10 months, it seems like it has expired. There are 2 more packs, too, Garnets, only wallpaper c / s, release also 07.12 - I'll try next time with her. I really liked the bread, I just want to eat it, and not clog the taste with all sorts of spreads. Although here I rummaged in the internet, I found Old, that bitterness m. including from insufficient fermentation of the dough. 🔗
I had the dough in the cold store for 10 hours, then it was heated for an hour and it was allowed to stand for 2 hours before baking. Maybe I didn't keep the dough in cold storage a lot? Although it has grown by 2.5-3 times. In short, I will try with new flour, then unsubscribe

Marinochka, it's me again! And again with Thank you !! Without putting it on the back burner, I tried some bread with wallpaper flour (Garnets). True, I remembered about the bread in the morning, so I decided to bake it without aging in a cold cured pot. I made a dough from c / z flour, stood for 3 hours (it was hot, the dough had already begun to fall off), kneaded the dough, and put only 4g of fresh yeast into the dough. In short, the bread was a success - tall, ruddy and very tasty. Doesn't taste bitter - so it was all about flour. For me, not a very experienced baker, the behavior of the c / s flour surprised: I thought that its addition makes the bread coarser, so "brutal". And it turned out to be exactly the opposite - the bread is VERY fluffy, and with so little yeast. What a pleasant delusion - it must be useful and so TASTY

Marina, you've got a beautiful bread. I tried to bake, with some deviations from the recipe and technology.
It turned out very fragrant, tenderly crunchy and very, very tasty. Thank you.

[Sergei]

I have always admired men who can cook, and if they also bake bread! Sergei, awesome bread, airy and lace! Thank you very much for showing us such beauty. And what kind of digressions were, can you share?

[Sergei]

I have always admired men who can cook, and if they also bake bread! Sergei, awesome bread, airy and lace! Thank you very much for showing us such beauty. And what kind of digressions were, can you share?

Marina, good afternoon. When working with a test, I always want to experiment, this time was no exception.
I took 100g of water. more, that is, the dough was 80% hydrated, then the obligatory autolysis for 1 hour without adding salt (the flour just swells in water), then we fold by hand, stretch it (it turned out 1200 folds and a silky lump). And I also constantly leave a piece of dough from the previous baking, it lies in the refrigerator, and I add it to the new dough. After kneading, I folded the dough in thirds twice, after 45 minutes, and again after 45 minutes. I only use fresh yeast and grind it with flour. Something like this. Marina, all the best and best bread for you (you always have great bread).

[Sergei,]

Sergei, it seems to me that such work and a wonderful result should not be lost! Submit with a new recipe!

[Marinochka!]

Marinochka! I have done some work on bugs. And my roof is almost there !!!!! I love this bread! Thanks again!

[Shine]

Shine, well, how good it is! The crumb is just lace!

[Manyash]

Manyash, baked your bread, we liked it very much! I had to add a little water and I forgot to sprinkle it on top. I promise next time to improve and do everything right.
Thanks for the recipe!

🔗 🔗

[Vitalinochka]

Vitalinochka, incredible beauty! You can look at the curl of air crumb endlessly. Thank you so much dear. It is very pleasant that I liked the bread.

Marina, what kind of flour do you bake on? For some reason, I feel a tangible bitterness in such breads. Garnets flour. Therefore, I replace at least half of the c / s with rye, but I really want to repeat "literally" such a delicious recipe

[Natalia]

Natalia, I also have Garnets, we do not sell other whole grain flours.

For some reason I feel a tangible bitterness

And from other packages of flour also bread with bitterness comes out? The girls wrote somewhere that this is possible if the whole grain flour is old.

Yes, the flour has not expired yet, you just see it was not stored in the store as it should. I'll look for something fresher

[Manya]

Manya, take the report
The bread is awesomely delicious. Disappears in minutes. The recipe is just a lifesaver! thank you so much

[Lenaaa]

Lenaaawhat a fluffy bread! : Just super !!! I just want to pull off a piece. Thank you so much for trying. So glad I liked it!

what a fluffy bread!

Itself was shocked

I just want to pull off a piece

You can pull both pieces
Thank you so much for such a delicious bread!

Svetlana, do you bake in a form like L7? Well, very handsome. I liked the first option more in terms of beauty.

Thank you for the recipe, the hostess of the topic! (y) I baked it, while I'm afraid to make the cut, it's still hot, but I want to boast)))) I loved the cold mix))
I made a cut, tasted it, very tasty and very satisfying.

:)Good evening! Thanks for the recipe)
Today I baked bread for the second time according to this recipe - very tasty!
Baked in a bread maker on the proving and baking mode. Bread came up after the refrigerator both times in 2 hours. I cut it after 6 hours, when cut it did not crumble at all, but yesterday's bread began to crumble strongly ?? Gingerbread man followed the whole grain dough master class, in my opinion everything was fine. Can you please tell me why the bread crumbles so much the next day?


And the roof began to crumble slightly

Added on Monday 09 Jan 2017 07:02 PM

Here is the roof and side view

Added Monday 09 Jan 2017 7:10 PM

[Sonadora]

Sonadora, hello, maybe you will have time to answer. I kneaded the dough, but I do not have a rectangular form for bread / cake, how then to cut bread for baking in a round form? Roll and roll up into a ring / snail. You are a master baker, tell me, please.

[Yulia]

Yulia, if possible, to me for "you" and as an amateur. You can put it in a round shape with a snail, and with one large bun, and dividing it into equal pieces, followed by molding round buns.

[Manya]

Manya, thanks, as if I will make buns then.





Done, handsome. Delicious. But in the rift, the photo came out dark,

[Yulia]

Yulia, I almost missed a photo of the finished bread in the topic, because of the "gluing" messages, notifications from the topic do not come.
You have a very beautiful bread. The pulp is real fluff.