Custard bread on a dough of long fermentation (pulish)

Category: Yeast bread
Long fermented custard bread (pulish)

Ingredients

baker's flour. or a / c 100 +15+330
yeast press. 4+6
water 110+70+150
salt 2+7
sugar 10

Cooking method

  • Opara (pulish):
  • Mix 100 g of flour, 2 g of salt, 4 g of yeast and 110 g of water, let rise, stir again and leave in the refrigerator for at least a day. Remove from the refrigerator before baking, let it warm for at least half an hour.
  • Welding:
  • Place I5g of flour and 70g of water in a ladle and, stirring at low heat, bring to the consistency of "paste" or jelly. Remove from heat, let cool.
  • Dough:
  • mix the dough and tea leaves, then add the remaining flour, sugar, yeast and water (can be replaced with milk). Knead a light dough, knead very well, leave to rise for 2-3 hours. Pull the matched dough from the edges to the middle and put in a greased form. Leave to stand for about an hour.
  • Preheat the oven with steam to 210-220C, send the bread in the form. The first 10 minutes the oven is with steam, then reduce the heating to 180-190C and bake for another 10 minutes without steam.

Note

I really like the taste of bread on long brews, and then I decided to try to use tea leaves, as in the Luchok recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102502.0.
The result is a super-soft bread, more like an airy biscuit in structure, with a very thin crispy, tasty crust.
For my taste, the bread is rather dessert (although it is not sweet in itself), with jam and honey, but it also went well with salted salmon and soft cheese.And I liked the toasts made from it most of all, just excellent toasts turned out. The only thing is that it is difficult to cut it - it is too soft and delicate, badly .html is "sawn".
The cooking process is not at all as laborious as it seems from the description. To start a dough is a matter of two minutes, and then just wait until it ripens. The brewing process is also quick and easy, so both of these preliminary stages take about 15 minutes in total.

UPD This bread suddenly became a real hit for me. I posted new photos and a slightly conditioned recipe in half a portion (for a small loaf).
Here is such a "shitty" crumb he has:
Long fermented custard bread (pulish)

Wildebeest
The bread looks tempting, just handsome.
Serenity
Quote: Wildebeest

The bread looks tempting, just handsome.
Thank you! It also tastes like "printz" The taste is almost rich, although there is practically no muffin there or not at all.
Wildebeest
I fell for the recipe and took it to the bookmarks. I'll finish this great Remont, which got me, I will definitely bake it. Now I only have time to add recipes.
VitalyZ
The bread is super !!! And there is a place for fantasy ... Thanks for the recipe
Serenity
Quote: VitalyZ

The bread is super !!! And there is a place for fantasy ... Thanks for the recipe
Thank you ! Bake to your health!

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