Cold fermented wheat bread

Baked for the first 10 minutes. at about 210 degrees with steam, then 30 minutes at 190. I checked the crumb with a thermometer - almost 100 degrees, apparently it was possible to bake for 25 minutes.

sorry, I read it late
in my first five minutes at 230 degrees (I decided that 10 is a lot), it was very fried
you can probably bake with steam, it won't get any worse

tasty
the crust is only thick

[Katena,]

Katena, cool bar! The crumb turned out to be wonderful, very airy!

I did everything strictly according to the recipe, but the dough did not rise completely overnight. When forming the loaf, one could feel the bubbles bursting in the dough, but very little. She put it back in the refrigerator. After 4 hours - the same picture. The size of the loaf has not changed. Now I have heated the "cousin", put it in for proofing, let's see how it goes. Yes, I checked the yeast - working. What's wrong? This is not the first time this has happened with cold dough, it does not rise in the refrigerator. Why? Please tell me what could be wrong.

[Elena]

Elena, it's a shame. If the yeast is "working", then I don't even know what could be the reason. The dough in the refrigerator always doubles at least. Is the temperature too low?

[Sonadora]

Sonadora, Thanks for the quick response. In fact, my refrigerator freezes very well (draining 82.5% butter on bread does not smear until it gets warm). What can I do, I want to try cold-fermented bread. I don't want to lower the temperature in the refrigerator. It suits me.

Maybe put the dough on another shelf in the refrigerator, away from the freezer, or let the proofer at room temperature?

If allowed to stand at room temperature, then this is no longer cold fermentation. Now I looked at the thermometer that I put earlier. There the maximum temperature is -5, mercury dropped even lower, almost to the end. I think somewhere -2g. Is this a very low temperature for the dough? But I, as I wrote earlier, put it in the "cousin" for proofing for 1 hour. Then I baked it in it. Now it has cooled down, cut it off, smeared it with strawberry oil and with tea. What can I say? ..... The taste is amazing !!!!! And this despite the fact that there were huge problems. What will it taste like with the right proofing process? It tastes very much like fresh challah. In general - class. Thank you, Manechka. I would have inserted pictures, but I don't know how.

[Elena]

Elena, minus two? Her, at this temperature, the dough will definitely not fit, it’s completely frozen. In order for it to ferment, the optimum temperature is +4 degrees.
To insert pictures:

1. Go to your profile.
2. Choose "My Gallery"
3. Next "Upload file"
4. Press the "Select" button and select the desired picture from the folder on the computer disk.
5. We say "Download"
6. Copy the required link and paste it into the message text.

[Sonadora]

Sonadora, I have a kick - the temperature in the refrigerator is not minus 2, but a plus. Still low, right? And this is what is in the end. Rough but tastes

Added on Wednesday 26 Oct 2016 10:32 PM

Something I have such huge pictures

In my opinion, plus two is not enough. What yeast were pressed?
That a clumsy one is not a problem, then you will adapt to the molding (nothing, what's on "you"?). The main thing is that it is delicious, rosy and the cuts are perfectly parted.
I see pictures in normal size.

[Sonadora]

Sonadora, of course you can. Now I’ll try to put the dough in the vegetable drawer, it’s empty anyway. The yeast was dry as in the recipe. I have never used the pressed ones, I just bought them, I want to start. Why the avatar, the same size as the photo, is not inserted. Where can you read about it?

[Elena]

Elena, successful experiments.Everything will definitely work out.

The avatar needs a small file size. Unfortunately, I don't remember which one. I think here: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=305157.580 girls will tell you exactly.

[Sonadora]

Sonadora, Manechka, thanks for the consultation. We will try.

[Sonadora]

Sonadora, thank you very much for the recipe, for the first time I baked cold-fermented bread, I think for the first time a good result, the taste - pleased.

[Oliszna]

Oliszna, Olga, wonderful bread! The holes in the crumb are so nice and even, and the crust is thin!

I was going to knead bread now and I was looped. How much is 0.75 tsp? How to measure.

This is three quarters. There is a division in Panasonic spoons. Or an incomplete teahouse.

That is, the first mark from the top in the spoon from cotton? Thanks for the quick response. I already wanted to give up the recipe

How much is 0.75 tsp? How to measure.

Spread out 1 tsp. yeast on the table (board) with a flat strip, divide into 4 parts, and take 3 parts - this will be 3/4 tsp.
Remains 1 part pour into a pack

Thank you. Tanya. I'm already kneading. Measured out, as Vika advised, with a cotton spoon

Thanks a lot for the recipe. The bread is delicious! When kneading, I added 3 tablespoons of water, otherwise it was a very steep dough.

[Ludmila]

Ludmila, And what kind of cotton? is it not a bread maker?

[Galina 64]

Galina 64, to your health. I am very glad that I liked the bread.
velli, valentineI think Lyudmila meant a measuring spoon from a bread machine.

Put the finished dough on the table, knead, roll out into a layer ...

Cold dough? And how does it behave during folding-forming?

[Igor]

Cold dough? And how does it behave during folding-forming?

Igor, roll it out with a rolling pin will not be difficult, as well as roll it into a roll.

put on the table, knead, roll into a layer, the width of which is equal to the length of the form

How long is this layer, or how thick? How thin should it be pulled? He stretched out half a meter and was palm-wide, rolled it up with a roll, although the ends are like a bagel, wider in the center. Form standard L7.
I see in your pictures he is not strong and then he got up in the cold, one and a half times, right?
In the bucket and on the spatula, when the cold dough was poured out, a little dough stuck, which was scraped out. And I didn't try to let him warm up or heat a bucket in a bread maker for a couple of minutes before. So not less will it stick?

I usually roll out a layer with a thickness of 7-10 mm, the width is equal to the length of the form.
There is another way to go with molding and baking. Before cutting, allow the dough to warm up at room temperature for about an hour and a half, shape the bread and leave to detune, also at room temperature, for an hour and a half. Bake immediately in a hot oven.

Bake immediately in a hot oven.

I made as per the recipe. Warmed up with a thick bread pan L7 for 21 minutes. to 230-240 ° ... burned up a little, covered it with a lid, but it was necessary right away. And then a gradual decrease in temperature. The sides are rosy, probably from sugar. I didn’t make any notches (nothing), I didn’t add any filling. Then a brush with pods. oil "painted" and the top and sides, glitters, I like it. It turned out a small brick, it should be like a min. for 500g. flour to count.
Do you have any clarifying questions, ready?

Igor, 500 grams of flour for the L7 form won't be much?

Do you have any clarifying questions, ready?

I will answer everything I can.

500 grams of flour for the L7 form will not be much?

Much, revised my early recordings (I have made such night-fermented breads many times before, "no blend", but there is no sugar and almost no butter).
Yesterday, late in the evening, I mixed it with 450 g of flour and almost without sugar (it was very sweet, like a bun), but I took 2 times less yeast, because it will not work in the morning, I run away early in the morning.
Now I've just "rounded", the dough has risen in the bucket almost to the top (approximately 2.5 times). He stretched out his "tongue" over almost the entire table and rolled it into a roll.
And the questions are simple: you never answered one above, again shook the bucket, cold dough jumps out of the cold bucket badly and remains a lot on the bottom and walls. If you still warm it a little, will it be better to fall out? Surely you tried, got it from the refrigerator, ran around and then, already warm, took it out of the bucket of HP. And in general, from a bowl, for example, is it better to get warm or cold dough?




Here baked ... rev. sugar for only 1 hour. l. Handsome ... later I'll try how it tastes)

[Igor]

Igor, oh, what a beautiful loaf!
About cold dough, so that it is more convenient to get it out of the bucket. You can remove the spatula after kneading and grease the bucket with a little vegetable oil. A plastic container in which the dough is fermented in the refrigerator, I also always grease with oil, regardless of when I take out the dough, immediately or after warming up.
For form L7, I knead wheat dough from 250-300 grams of flour.

[Sonadora]

Sonadora, that, here is the very joy that there are not enough unnecessary movements, shifting. A bucket for weights - put everything in, turned on the kneading prog, turned it off at the end of the process, took out the bucket and took it out to the balcony, took it out, shook it out and (scraped off the adhering residues from the bucket), folded / stretched / rolled up, put it in a mold, on the balcony .. I put it in a cold oven (no need for a long heating) almost at maximum speed and after an hour I got out the finished bread.

[Igor]

Igor, then it remains to try as you wrote earlier: try to warm up the bucket a little.

[Sonadora]

Sonadora, I just wanted to, but ran ... put the bucket in the car and include "yogurt" for five minutes, the main thing is that the metal of the bucket would get warm (the dough would not have time to heat up) and the dough surface adjacent to it. The threads are stretching, fermentation is good, but part of the dough also remains at the bottom and at the bottom, it is difficult for me to climb and peel with my hand, narrow.
I'm wondering if there was a good stone, like a heat accumulator in the oven, then heating up to max. temperature and turning it off just in an hour, the temperature in it will gradually drop and will it be enough to bake? Yes, I baked right under the lid, the cap burns out. And without convection (unwrapped the mold periodically), will this fan help uniform heating? Why not twist the form? Is it better with airflow?

[Igor]

IgorMaybe you can adapt a plastic container for fermenting the dough? Yes, you will have to shift, but the dough will not stick to it, greased, so.
Unfortunately, I will not tell you about the stone, as well as about baking with convection. There is no stone, but I have a gas oven without bells and whistles.

[Manya]

Manya, let's see ... there is a 3-liter translucent bucket from under the honey, but smaller and impossible, in the HP the bucket is about 2 liters and then almost to the top when spreading.
I am confused by the amount of butter, exactly 10% of flour, and this is the upper limit for bread. Did you try to understand why there is so much of it? And what does it give?

The fats in the dough give texture, preservation, taste. Bread dough can vary and contain much more fat than 10%. Brioche, for example, or pannetone.