Yoghurt roll

Category: Yeast bread
Yoghurt roll

Ingredients

Opara
wheat flour 100g.
water 100g.
fresh yeast 0.5g
Dough
Opara
rye flour 60g
wheat flour of the highest grade 190g
wheat flour of the first grade 250g
natural yoghurt 225g
water 30g
fresh yeast 5g
sugar 5g
salt 10g

Cooking method

  • Opara
  • Mix well and allow to rise at room temperature for 12 hours.
  • Dough
  • Knead all ingredients in a food processor or HP until the dough is smooth and elastic. This will take about 15 minutes.
  • Then put the dough into a container and leave to ripen for 2 hours. After 60 minutes, stretch-fold the dough, once.
  • Yoghurt rollYoghurt roll
  • After that, put the dough on the table, roll it into a ball and let it rest for 20 minutes.
  • Yoghurt roll
  • Then shape a bun
  • Yoghurt roll
  • Yoghurt roll
  • Yoghurt roll
  • Place seam side up on linen and let stand for 60 minutes. (As for me, it takes a long time. Better 40 minutes)
  • After proving, gently transfer the dough to a baking sheet. Make a cut and sprinkle with water.
  • Bake the first 10 minutes with steam at a temperature of 250C. Then release the steam, lower the temperature to 200C. Bake for another 30-40 minutes. 10 minutes before the end, sprinkle the roll with water again and open the door slightly.
  • Cool the finished bun.
  • Yoghurt roll


MariS
Natasha, what a delicious bun and looks very appetizing!
I will definitely try it - already in the bookmarks, thanks!
Natali06
Marishenka, Thank you! I will be glad if you like it! Just look, it turns out very big.
Twist
Natasha, good bun! And the crust! Crispy I suppose
Crochet
Quote: Natali06

Just look, it turns out very big.

Oh big - ethen about mine !!!

It's such a thing for me !!!
Natali06
Marisha, Innuskathank you girls!
Quote: Twist

And the crust! Crispy I suppose

Innuswhen I need yoghurt, I just do as much as I need. It turns out cheap and good:
Quote: Krosh

Oh big - ethen about mine !!!
But I'm not big, now we'll eat for a week
Sonadora
This is a bun! Natasha, and when do you have time for everything? The recipe is uniquely bookmarked. Thank you!

Quote: Natali06

But I'm not big, now we'll eat for a week

If there is still anything left, send it out.
Crochet
Quote: Sonadora

Natasha, and when do you have time for everything?

By the way, huh ?! TOaYes ?!

I also never tire of being surprised !!!

Z. Y. I bought yogurt ...
Natali06
Quote: Krosh

I also never tire of being surprised !!!
Quote: Sonadora


and when do you have time for everything?


Oh, grab me completely!
I hasten to catch everything for you! I just can't do it!
Crochet
Natul, and how are you 0.5 gr. yeast measured ?!

Do you have jewelry scales ?!

I'm dumb ... how to live on?

Natulwhat compared is such a piece equal to half a pea?
Omela
Measure 1g and divide in half.
Crochet
Ksyu, pasiba, I was thinking in the same direction ... But ask something, ethen holy ...
Natali06
Little baby,
Innus, if the scales are not accurate, then it is considered that 1 gram of yeast is equal to a grain of rice.
Crochet
Quote: Natali06

it is believed that 1 gram of yeast is equal to a grain of rice.
Oh, so little ...

It turns out that all I need is half a grain of rice yeast, continuous savings !!!

Thank you Natulechka !!!
Natali06
Quote: Krosh

solid savings !!!

Yeah. With these long brews, a pack of yeast is enough for me for sooooo long
MariS
I baked it, Natasha! Cooling down ... But I have already torn off a piece of the crust ... yummy! I love this very much. Thank you very much for the reset!

I will bake this often. Only with cuts I have an "ambush" - nothing. It must be somehow abrupt, but I have the dough behind the blade ...

Yoghurt roll
Natali06
Marishenka, garnished bread! Such a chubby! I'm very glad that you liked it!
Marish, next time you try to make one cut, in the middle. And keep the blade at 30 degrees. And hold the edge lightly. Huh?
MariS
Natasha, thanks for the advice! I completely forgot that the angle must be observed ... I'll try to follow. make one cut. And the bread is very tasty and the crust is so thin with a crust.
Natali06
Marish, did you forget to sprinkle it with water? Although...the crust is already delicious!
Loya
I am reporting. Baked on Sunday. Delicious. Thanks for the recipe!
Yoghurt roll
Yoghurt roll
Natali06
Loyawhat a smart girl you are! Thank you for such a delicious report! You can see what a fluffy bun!
Loya
Thank you! But honestly speaking, the rolls were not easy for me. The dough was very steep at first, I added water. Then it turned out that there was a lot of liquid, I added flour. After all the manipulations, the oven became late and decided to postpone the action for tomorrow. I put the dough in the refrigerator. The next morning, the cold dough barely mixed, but we defeated it with a bread maker. And here's the result!
Yoghurt roll
Natali06
Quote: Loya

The dough was very steep at first, I added water. Then it turned out that there was a lot of liquid, I added flour.
Loya dear, learn listen look closely at your torment. Don't drop the whole amount at once. After all, even our regions are different! not to mention flour. Even if it is slightly liquid, and then you can cope with it, but with thick ...
But if there is a desire, then I think everything will work out pretty well!
Loya
How many times I bake this bread and never tire of admiring its taste, appearance and aroma! Thank you so much !!!
Here it is, my krasaffcheg:

Yoghurt roll

Incision:

Yoghurt roll

Large bubbles are visible in the section. When molding, I specifically left it to see what such ciabatov holes would give. This did not affect the taste in any way. But this "nostril" bread has become even more expressive, perhaps. In short, pleased. Now I act wisely. I put rye wheat flour and a little wheat c / z (100 grams). Then I add a little wheat premium and look after the bun. I got the highest grade flour 50 grams less than indicated in the recipe. I think it's because everyone's yogurt is different. It happens liquid, drinking. I make homemade curdled milk. It is very greasy, there is a spoon in it. Therefore, there is less flour. Thank you

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