Long-fermented wheat loaf

Category: Yeast bread
Long-fermented wheat loaf

Ingredients

Dough:
dry yeast 0.25 tsp
wheat flour 1c or a / c 100 g
water 50 g
Dough:
dough all
dry yeast 0.25 tsp
wheat flour 1c or a / c 180 g
water 80-100 g
salt 0.75 tsp
granulated sugar 1 tsp
butter 20 g
vegetable oil (odorless) 10 g

Cooking method

  • The first day.
  • Morning. Dough:
  • Mix dry yeast (I have saf-moment) with flour, add cold water and knead the dough. Knead by hand for 1-2 minutes, until the dough gathers into a single lump, rather dense, but plastic. Tighten the container with the dough with a film, make 3-4 punctures in the film with a toothpick. Fermentation for 10-12 hours at room temperature.
  • Evening. Dough:
  • Add yeast, flour, salt, granulated sugar and water to the dough (I have 100 g), start kneading the dough (kneaded in a bread machine in the "pelmeni" mode). Add soft butter and vegetable oil 5-6 minutes after the start of kneading. At the beginning of the kneading, the dough is a little sticky, by the end of the kneading it stops sticking to the hands and walls of the bread machine's bucket, but remains very soft and elastic.
  • Cover the container with the dough with a film or put it in a large plastic bag (tie the ends of the bag). Fermentation in the refrigerator for 12 hours.
  • Second day.
  • (Morning)
  • Take the container with the dough out of the refrigerator and let it warm at room temperature for an hour and a half.
  • Dust the table a little with flour, put the dough and knead with your hands into an oval. Fold one of the long sides of the oval towards the center, press and seal with your thumbs or the base of your hand. Fold the second long side of the oval towards the center and seal the seam again. Fold the dough in half lengthwise, seal the seam and roll slightly, adjusting the shape of the loaf if necessary.
  • Transfer the dough piece to the baking sheet, seam side down (I always cover the baking sheet with baking paper). Proofing under the foil for 50-60 minutes until the increase in volume is two to two and a half times. Before planting in the oven, use a blade or a very sharp knife to make 4-5 oblique cuts on the loaf.
  • Bake in steam for the first 10 minutes at a temperature of 230C (convection 210C) degrees, then at a temperature of 210C (convection 190C) degrees until tender. The baking time depends on the oven, for me it was 40 minutes.
  • Put the finished bread on the wire rack, do not cover with anything.
  • Long-fermented wheat loaf
  • Long-fermented wheat loaf
  • Long-fermented wheat loaf
  • The bread is very aromatic. The crust is "ringing", crispy. The crumb is a little rubbery, but soft, with a creamy taste. Try it!

The dish is designed for

1 loaf weighing about 400 g

Admin

Good, BEAUTIFUL!
Sonadora
Thank you, Tanyusha!
I got hooked on bread with long doughs.
Tanyulya
Yeah, talent is talent !!!! Marisha, taking off my hat
MariS
Marishka, such gorgeous cuts on bread, in my opinion, only you have !!! Classic!
Thank you for the pleasure you have given to behold the beauty.
BlackHairedGirl
Marish, how beautiful, at least paint a picture
Twist
Manechka, loaf is just a lovely sight! And the incisions, the crust
Sonadora
Tanechka, Marisha, again Tanechka and again Marisha, thank you girls!
I would be glad if the recipe comes in handy and you like the bread!
Omela
And I dear I recognize manyasha by gait loaf! Gorgeous cut !!
Gasha
Sonadorik, and I guessed at once, it's your hand !!!

Long-fermented wheat loaf
barbariscka
What a beautiful loaf! The cuts are cool ...
Tasha
Well, some bread! It's a miracle! And that you don't need to add anything to flour at all? I mean gluten.
echeva
I love bread according to your recipes! Especially loved on a long dough, big, pulish!
Altusya
Here it is yeah ...! This is fantastic for me! Perfect just bread
Sonadora
Thank you girls! My people really liked this bread, for sandwiches - just that. I would be glad if you like it too.

Quote: tasha74

And that you don't need to add anything to flour at all? I mean gluten.
Natasha, baked on Makfa (w / c) and Nastya (1c), did not add anything.

Quote: Gasha

Sonadorik, and I guessed at once, it's your hand !!!
Gash, nope, even more clumsy.
notglass
Marisha, the bar is super! Delicious is not the right word! I love long-lasting bread. But there were some adventures. I didn't have a love with dry yeast and I bake only on live ones, but then something shorted out and I put live ones by weight as much as dry ones. The dough came up perfectly, the bar turned out to be super-duper, but I baked it in parallel with rolling the strawberry jam and “patted” the time to take it out of the oven. It turned out to be a kind of mulatto, but the flavor and crust. Therefore, I did not take a photo so as not to disgrace. Next time I will definitely take a picture and bring a photocounter.
Sonadora
Anya, I am very glad that the bar turned out to be good and liked it no matter what! To your health and your loved ones!
koan
For a long time there was a recipe in the bookmarks, yesterday I baked it for the night, in the morning they ate it at breakfast. Delicious loaf
LyuLyoka
So I have it in my bookmarks for a long time and every time I forgot that it was necessary to start it in the morning, and it would be ready only tomorrow. But today everything has grown together, tomorrow, Manyash, wait with the report
Sonadora
koan, Anna, I'm sorry I didn't see your message.

Julia, I look forward to.
LyuLyoka
Manechka, as always, your recipe is on top And the dough is very pleasant, and the bread turned out wonderful.

Long-fermented wheat loaf

The crust is crispy as you promised. And the crumb, well, not rubber, (although I was expecting this, I love this one) is very soft and fragrant.
Thank you!!!
Sonadora
Yul, well, you give! Every day - a new loaf! Made friends with your oven helper? The bar turned out to be cool, the cuts opened well and the crumb is so regular, delicate.
Quote: LyuLyoka

And the crumb, well, not rubber, (although I was expecting this, I love this one) is very soft and fragrant.
Strange, but it seemed to me that it was rubber. I have to repeat, I haven't baked this bread for a long time.
LyuLyoka
Thank you, Man! Yes, I made friends with the oven so much that I am afraid now that it will be covered up from such intensive use. Today I saw spots at the bottom, rub-tru, I think something stuck, and this enamel flew off. I think she burned out
And the cuts diverged, of course, but some kind of ugly. I can't get my hand in.
Sonadora
Yul, strange, of course, should not burn out that. Maybe it's just a defect in the enamel?
Quote: LyuLyoka

I can't get my hand in.
Nothing, this is a profitable business. For me, if I don't bake the loaves for a long time, then for some time they also turn out to be unsympathetic. Do you hold a knife or blade at an angle to the plane of the table or perpendicularly?
I watch this video and think: how many years does it take to bake bread to learn this way ...?
LyuLyoka
Listen, I'm holding perpendicularly, but I didn't even think about it, but what is the right way?
Man, noticed in the video how their blade is curved?
Sonadora
It should be at an angle.
I saw the blade, but I don't know how to cut it. I can't do it at all with them (blades), I wield a kitchen knife.
LyuLyoka
Thank you, but I missed this moment.
I cut with a blade, but I don't really like it either, or it's already dull

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