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Wheat-rye bread (50:50) on cold dough (page 2)

Twist
Angela, thanks for such a detailed photo report! And the cut is generally awesome! I'm glad I liked the bread! Peks are healthy, and with salt and additives, you can adjust to your taste.
... Instead of orange jam, apricot
I'll have to try to bake it with apricot jam too. I just have a little in the fridge. Next time I'm going to bake this bread and I will have it with a new taste!
Anka_DL
Marish, thank you for your visit
This time I even bought fresh yeast, the total deviation is minimal: instead of dry red - white semi-sweet with spices, I collected a little myself according to the list.
During kneading, I caught myself thinking that I was kneading a gingerbread, but already during proofing, the smell became more bready. After baking, the bread came out excellent. The taste and aroma are rich, bready. Spicy but grainy! My husband said that this is the most delicious bread with rye flour that I have ever made!
Wheat-rye bread (50:50) cold dough
But with the proofing, the same song again. Got up in the bowl smartly, tried to turn it over as carefully as possible for baking, but the bread, as always, crawled a little and the donkey. But this time at least Marina remained round, teach me how to turn over correctly. Why does it fall off? How to fix?
Twist
Anya, I am very glad that the bread was a success and I liked it! Thank you very much for such a flattering assessment for me! But try to do it with red wine on occasion - it works a little differently in the dough than white wine and interacts better (in my opinion) with rye flour.
Now I will try to describe how I turn. I do not know how correct this is according to the canons, but this is the most convenient for me.
To bake my bread, I use a perforated pizza pan - it is round with centimetric sides. I use it to cover the proofing basket so that the bread ends up in the center. And then on the weight I turn it over very carefully, pressing the basket tightly with my right hand to the form. I put the basket up on the table and don't take it off until the last moment. When the oven is fully heated and ready, I take off the basket, remove the linen mat, quickly make cuts and put it in the oven. It turns out that the workpiece is literally a couple of minutes outside the basket and does not have time to blur. Something like that.
Thanks again for such praise for the bread. Eat to your health and with pleasure.
Anka_DL
Marine, I seem to understand, tell me another thing - in the proofing basket your bread rises to the brim? or is there a place left? How much you don’t know?
And happy holiday to you, dear. Sunny spring, singing in the soul and smiles around
Albina
Such a beautiful MASTER-CLASS A sight for sore eyes
Twist
Anya, I will not say the volume of the basket, since initially it was intended for completely different things. I just adapted it for proofing bread. In it, dough from 500 g of flour rises almost to the brim. If the recipe contains 330-350 g, then the volume is filled by about two-thirds. But a lot depends on the recipe, so I would not focus on such indicators.

Albina

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