Bread with a bundle of Simili sisters

Category: Yeast bread
Bread with a bundle of Simili sisters

Ingredients

Pulish:
baking wheat flour 100g.
water 100g.
dry instant yeast 1d.
Dough:
pulish
baking wheat flour 350g.
rye flour (I have peeled) 50g.
water 220g.
dry instant yeast 1d.
salt 11d.
honey 1 tsp
olive oil 2 tsp

Cooking method

  • For pulish:
  • Mix flour and yeast, pour in water and mix with a spoon. Leave to ferment for 2 hours at 26 - 28 * C. After that, you can immediately knead the dough, or you can send the pulish to the refrigerator until morning, take it out in the morning, give it an hour or two to warm up, and then knead the dough. I did both, cold fermentation is better.
  • Dough:
  • Mix two types of flour, sift. Mix yeast with flour.
  • Mix the pulish with water and honey, add flour with yeast and start kneading. First with a spoon or mixer at 1st speed. When the dough comes off, add salt and knead for 2 - 3 speeds for 8 - 10 minutes. I kneaded on the 2nd. The dough quickly began to lag behind the walls, in general it is very obedient and pleasant. At the end, I added a little oil. Please note: there is no butter and honey in the main recipe. I like them better, but it's not necessary.
  • This is what the dough looks like after kneading:
  • Bread with a bundle of Simili sisters
  • Place the dough in a greased bowl. Pre-proofing - 90 min. I leave it right in the bowl of the combine, the shower cap is indispensable here (Thanks Omelochka!):
  • Bread with a bundle of Simili sisters
  • Bread with a bundle of Simili sisters
  • The dough is doubled:
  • Bread with a bundle of Simili sisters
  • Using a scraper, carefully place the dough on the table sprinkled with flour and divide into two parts: larger and smaller. For the most part to form a ball:
  • Bread with a bundle of Simili sisters
  • Divide the smaller one in half and roll out two bundles. Fold the harnesses in a cross and intertwine like this:
  • Bread with a bundle of Simili sisters.
  • And lay it in a knot on top, in the center of the ball, and connect the ends of the bundles under the ball and pinch at the junction:
  • Bread with a bundle of Simili sisters.
  • Cover:
  • Bread with a bundle of Simili sisters
  • Final proofing - 40 -55 min. I have 40.
  • Furnace at 200 * C, the first 15 minutes with steam. Baking time - 40 -45 minutes.
  • Bread with a bundle of Simili sisters
  • The bread is delicious! And uncomplicated. And pleasant to perform.

National cuisine

Italy

Note

A source - 🔗
and also from here, it's interesting:.

Vilapo
Ira, hello Another beautiful and tasty bread I will definitely try to bake it, especially since for some time now I have been baking wheat-rye bread for my husband
kisuri
Hi, Lenchik!
The bread is really delicious! A small addition of rye flour, I don't know how, but makes it very tasty and fragrant.
I already once exhibited the bread of the Simili sisters - here... Also a wonderful bread. But there, to be honest, the taste of molasses interfered with me (I don't like it, it interferes with me). And with honey it is easy!
Peks, Peks! My husband will like it. To his health! And you, by the way.
Vilapo
Thank you Irisha, but my hands have not reached the sourdough, as I have not yet been inspired by it.Therefore, I avoid sourdough bread
kisuri
Quote: Vilapo

Thank you Irisha, but my hands have not reached the sourdough, as I have not yet been inspired by it.Therefore, I avoid sourdough bread
No, no, I did not mean that old bread! I liked it less, I probably wrote it incomprehensibly. I meant this one! Is he - ! And it is without leaven. I also bake only one rye with sourdough, and I keep it for him. And breads like this, with a bundle, are fine and so. So becky!
Vilapo
Quote: kisuri

No, no, I did not mean that old bread! I liked it less, I probably wrote it incomprehensibly. I meant this one! Is he - ! And it is without leaven. I also bake only one rye with sourdough, and I keep it for him. And breads like this, with a bundle, are fine and so. So becky!
So I went where you sent me * JOKINGLY * he looked at the sourdough, wrote about him and everything is in order with this bread
kisuri
Quote: Vilapo

So I went where you sent me
Vilapo
Quote: kisuri

Omela
Quote: Vilapo

So I went where you sent me
Obedient girl !!!!

shl. Irish, what a beautiful piece of bread! Myakish is "breathing" !!
kisuri
Quote: Omela


shl. Irish, what a beautiful piece of bread! Myakish is "breathing" !!
Thank you dear ! Yes, I like bread, but most of all I like your shower cap (bought what were ...)
annnushka27
Quote: kisuri

Thank you dear ! Yes, I like bread, but most of all I like your shower cap (bought what were ...)
I also cover the bowl with such a hat when the dough fits, only it is transparent, made of ordinary oilcloth. And I also put on a bread machine on a bucket when it is very dusty during kneading.
Omela
Quote: kisuri

but most of all I like your shower cap (bought what were ...)
I don't buy on purpose. I use those that are put into hair dye. They are transparent and you can see everything.
annnushka27
Quote: Omela

I don't buy on purpose. I use those that are put into hair dye. They are transparent and you can see everything.
And I don't buy. And our relative works in a hotel in Moscow, she brought them to me. They put them in the rooms in the shower.
Vilapo
Quote: annnushka27

And I don't buy. And our relative works in a hotel in Moscow, she brought them to me. They put them in the rooms in the shower.
A great idea with a hat, as it turned out, and I have them, from the hotel a present from Vienna
kisuri
Quote: Omela

I don't buy on purpose. I use those that are put into hair dye. They are transparent and you can see everything.
Quote: annnushka27

And I don't buy. And our relative works in a hotel in Moscow, she brought them to me. They put them in the rooms in the shower.
Quote: Vilapo

A great idea with a hat, as it turned out, and I have them, from the hotel a present from Vienna
I also had transparent, disposable, from hotels, a couple, but ended. Not a problem, all the time something goes, they bring it. And on sale - only those with flowers. So what! They do their job, you can always spy on it, but it's beautiful! It looks like our grandmother, how she comes out after a shower ...
annnushka27
I also run out, once I even baked bread with a cap wound on the stirrers.
It is necessary to create a theme - shower caps and their use in the kitchen.
kisuri
Quote: annnushka27

I also run out, once I even baked bread with a cap wound on the stirrers.
Like this???
Omela
Oh, I once baked with a towel. We stood in tins in the oven on a proofer under a towel, and then I turned on the oven for baking. Out of the corner of my eye I saw a fire. And the smell !!!!!!! It's a pity the towel .. it was soft ..
annnushka27
Quote: kisuri

Like this???
I have 2 mixer HP. I covered the bucket with a hat and forgot to take it off later, and in general I forgot about it, and apparently during kneading it was somehow sucked in there, screwed onto the mixers. When I began to take out the bread, I saw something was wrong, then I wanted to throw it away, but I unwound the cap, and although it was torn, it was all together, there were no pieces in the bread, so we ate it. I no longer cover the bucket, only on the Dough-Kneading program.
LenaV07
kisuri

Link to LJ register? You better write in words what kind of LJ you recommend, otherwise the link is "emasculated" and it does not open. And so on the search you can find "LJ register"

Shl wrote a message and indicated the nickname of the author of LJ in Latin, but even so did not miss.
kisuri
Quote: Omela

Oh, I once baked with a towel. We stood in tins in the oven on a proofer under a towel, and then I turned on the oven for baking. Out of the corner of my eye I saw a fire. And the smell !!!!!!! It's a pity the towel .. it was soft ..
Where are your mice that faint? !!! ...
Quote: annnushka27

I have 2 mixer HP. I covered the bucket with a hat and forgot to take it off later, and in general I forgot about it, and apparently during kneading it was somehow sucked in there, screwed onto the mixers. When I began to take out the bread, I saw something was wrong, then I wanted to throw it away, but I unwound the cap, and although it was torn, it was all together, there were no pieces in the bread, so we ate it. I no longer cover the bucket, only on the Dough-Kneading program.
I see this topic is really worth opening it separately!
kisuri
Quote: LenaV07

kisuri

Link to LJ register? You better write in words what kind of LJ you recommend, otherwise the link is "emasculated" and it does not open. And so on the search you can find "LJ register"

Shl wrote a message and indicated the nickname of the author of LJ in Latin, but even so did not miss.

LenaV07, Hi!
I will definitely answer you, but later, I run away.
Omela
Quote: kisuri

I see this topic is really worth opening it separately!
Well, yes, there is also, as I forgot to put yeast, salt, a mixer in the HP, etc.
kisuri
Quote: Omela

Well, yes, there is also, as I forgot to put yeast, salt, a mixer in the HP, etc.
Once upon a time there was a theme like "The Horrors of the Bread Maker", but it somehow quietly disappeared, and over the years, material has accumulated on the whole Hitchcock. Oh, and on your Can I flood the topic?
Twist
Irisha, wonderful bread!
kisuri
Thank you, Marinochka!
He's really delicious. He has ... character. And the color is so intense! And this is thanks to only 50 grams of rye flour? Or are these Simili sisters such sorceresses.
Twist
Irisha, I really love this bread. It is amazingly harmonious. And you found a very accurate word - he has character! In my opinion it is impossible not to fall in love with him.
kisuri
Quote: Twist

Irisha, I really love this bread.
You know him, right?
Persefona
Is it possible to make such bread in an ordinary bread maker (I have LD)? So that she kneads everything? Or you have to knead yourself and bake in the oven. There is no oven, so I ask.
kisuri
Quote: LenaV07

kisuri

Link to LJ register? You better write in words what kind of LJ you recommend, otherwise the link is "emasculated" and it does not open. And so on the search you can find "LJ register"

Shl wrote a message and indicated the nickname of the author of LJ in Latin, but even so did not miss.
Hi, LenaV07!
Sorry to answer just now.
Indeed, the word "case" does not skip the Latin script! Huh! Well, it is not necessary. Follow this link:
and get two links, follow the first one for yeast.
Or you can just type: BREAD & BREAD Bread with a knot.
Or you can take the recipe from here: 🔗, I took from here.

Quote: Persefona

Is it possible to make such bread in an ordinary bread maker (I have LD)? So that she kneads everything? Or you have to knead yourself and bake in the oven. There is no oven, so I ask.
Hi, Persefona!
I have not tried this bread in KhP, but why not ?! You can make a pulish (just mix with a spoon), let it stand for two hours, and then overnight in the refrigerator, as in the recipe. Then in a bucket of HP mix pulish with water and honey, add flour with yeast and start kneading. After the first batch, when the bun is formed, add salt and oil. I am not familiar with your HP, so I don’t know which program to choose. Need to try. It is only clear that you need to keep an eye on the kolobok. In HP, the dough can take less water.
And you can make the dough in the "Dough" mode, then dump it on the table, pull out the stirrer, divide and weave the dough, as in the recipe. Then return the HP to the bucket, put it on proofing until it doubles - by 40-50 minutes and turn on the "baking". It's even interesting, but you have to be prepared for the fact that the first time you want it to turn out. Then do not despair and continue until it works.


Persefona
I do not have a separate "baking" mode. I only have dough kneading. I looked at the bread, the French bread program is suitable. Proof for a long time and bake for about 50 minutes.
Persefona
I put the leaven at night. Then she took it out, heated it at room temperature and put the dough in a bread machine. I see that the dough is fluffy and tastes great. I'll see what kind of bread comes out.
kisuri
Quote: Persefona

I put the leaven at night. Then she took it out, heated it at room temperature and put the dough in a bread machine. I see that the dough is fluffy and tastes great. I'll see what kind of bread comes out.
Good morning, Persefona !
You are well done! Brave woman!
All the same, you took a new bread for HP, it is not known how it will behave on this program. BUT! That's how they learn!
You will succeed, let's see what happens next.I leave for work, but there from time to time I can run into the forum. I am sure that if you work out the regime, then this bread should turn out great in a bread machine.
Success!
Persefona
Well, I baked this bread. The smell is awesome throughout the apartment! And the taste !!! MMMMM! I feel that nothing will remain of the bread by morning.
kisuri
Quote: Persefona

Well, I baked this bread. The smell is awesome throughout the apartment! And the taste !!! MMMMM! I feel that nothing will remain of the bread by morning.
Well, class!
And the view? What kind of roof?
Do you have the opportunity to take a photo?
Persefona
the roof is cracked. and the view is square in shape ... there is no way to take a picture - the camera is lost
kisuri
Oh well . The main thing is that it is delicious and you liked it. If there is an opportunity to take pictures or just questions, it will be possible to work on the appearance more.
Persefona
kisuri, thanks! Now I think that I cracked because of the flour most likely. It seemed to me that the dough was thin and added a little flour. Apparently in vain.
kisuri
Quote: Persefona

kisuri, thanks! Now I think that I cracked because of the flour most likely. It seemed to me that the dough was thin and added a little flour. Apparently in vain.
It is a pity that it is impossible to see how it looks. Then one would think together. But here, on the forum, there is a lot of useful and downright educational information. For example here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.0 - this is a topic about cracks and "sliding" of the roof of the bread.
In general, the entire section of the Forum "Useful advice and assistance in baking bread" - you will not find this anywhere else. It is worth wandering there, reading.
Persefona
Thank you so much! I will definitely look
Persefona
I repeated it today. Only baked in an airfryer. The bread is fluffy. beautiful and tasty! Only the crust is plump, crispy.
kisuri
To your health!
I hope someday there will be a camera down.
And the crust is crispy. How did you like it better?
Persefona
Quote: kisuri


And the crust is crispy. How did you like it better?
and so and so delicious)))
kisuri
I'm Julia
: girl_red: until recently I did not believe that 2 grams of yeast per 400 gr. flour will give such lush bread. The result exceeded all expectations. Thank you so much for the recipe!
kisuri
To your health, Yulechka!
Still, and a photo!
Ira
I'm Julia
Quote: kisuri

Still, and a photo!
With pleasure True bread is eaten at night, until the morning the family did not have the strength to wait. Well, the knot itself is not so artistic, it is natural that this did not affect the taste of the bread.
Bread with a bundle of Simili sistersBread with a bundle of Simili sistersBread with a bundle of Simili sisters
Vilapo
Irisha, Hi!!! And I came to you with a report, my conscience tortured Khlebushek, I almost immediately baked, but I didn’t get to reporting, I took pictures with my phone, but I didn’t have time, I didn’t have time, the bread flew out quickly: girl_wink: Thank you for the delicious bread !!!
Bread with a bundle of Simili sisters
kisuri
Yulechka! Lenchik!
Wonderful breads !!!
Lena, handsome!
Julia, this is village bread, it doesn't have to be too "artistic". You have it wonderful, and the crumb is just oh-very cool.
And thanks to the Simili sisters, all their recipes are!
Boom continue!
I'm Julia
Quote: kisuri

Boom continue!
This is yes. I came back to share the work done on the mistakes and the result. It's cool enough in our house, so I "stood" near a barely warm battery. Last night I put it in the oven with the light on. Completely different result. If my first pulish rose slightly and slightly bubbled, then yesterday the fermentation process was much more active. Well, as I understood, the first time I did not let the pulish get warm as it should. Today I warmed it up again in the oven, the dough came up much better. Already at the proofing, the loaf realized that today everything is going as it should. The bread turned out to be even more lush and tasty. Households liked today's option even more

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