Tahini bread

Category: Sourdough bread
Tahini bread

Ingredients

wheat flour 770g
water 515g
salt 15g
wheat sourdough 60% hydration 240g
Tahini 50g

Cooking method

  • I made tahini according to the recipe natapit https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138334.0
  • Final dough
  • Mix water with 50 g of flour and beat with a mixer until a stable foam is formed.
  • Tahini bread
  • Then add the rest of the flour, stir until the flour is completely dispersed. Leave for 30 minutes (autolysis) at room temperature.
  • After the time has elapsed, add the leaven, salt. Knead with a combine hook for 3 minutes. Then add tahini and knead until it is completely distributed in the dough.
  • Then transfer the dough to a greased container and leave to ferment for 4 hours. At the same time, * stretch-fold the dough * once every 2 hours.
  • After 4 hours, put the dough on the table, divide and let it relax for about 15 minutes. Then shape the rolls, split them in half with a rolling pin (Fendu shape)
  • Tahini breadTahini bread
  • Collect the halves and transfer them to a proofing basket, sprinkle generously with flour or sesame seeds. Place with seam up.
  • Tahini breadTahini bread
  • Spend about 2 hours rastyoku.
  • Bake in an oven preheated to 220C for the first 20 minutes with steam.
  • Tahini bread
  • Tahini bread
  • Tahini bread
  • Tahini bread

Cooking program:

oven

MariS
Oh no! This is just torture with rolls Natasha!
We need to send you on vacation at the expense of the site, while we are still sane here.
And it’s not even the hour ...
But seriously, my admiration, Natasha!
Natali06
Quote: MariS
I need to send you on vacation
Am I so tired of you ??
And, if it's serious
I am so pleased to please you!
Tell me, Marish, won't such bread make you indulge in leavening?
Tata
Natus interesting recipe, what a fine fellow you are! The sesame paste starter is undoubtedly delicious!
Natali06
Tattoo, thank you dear!
Twist
Natasha, you can't be so teased! That's it, I went to read about leaven The bread is super!
Natali06
Quote: Twist
you can't be so teased!
I'm not teasing I show you the way to something new (for us!) And you know how many recipes there are that we have not even read yet! Ripen quickly, My leaven!
barbariscka
Beautiful bread! Fermentation at 4 o'clock for wheat bread did not give sourness in the bread?
lungwort
: hi: Well, it’s impossible! I just licked my lips looking at the baguettes, and here is such a bar! What a disgrace! There is no time at all, but here is such a provocation! I hate messing around with leaven, but I have to.
Vilapo
Natasha, just admire your sourdough bread Even though I read about sourdough, but somehow, I haven't ripened to them yet, I continue to look at yours
Natali06
Vasilisa, Natochka, Lenchik, Thank you ! It's nice that they paid attention to this bread!
Fermentation at 4 o'clock for wheat bread did not give sourness in the bread?
My wise one, gave of course But the sourness is very unobtrusive, I would say light.
Natik, Lenchik, you know, I've always been so afraid of leaven. Stupidly did not understand what to do with them? And then at one point she began to grow wheat (but it was a long process). And already a semi-finished rye product, then it's really quite easy! So start, and time will show that there is nothing difficult!
barbariscka
Quote: Natali06

My wise, [/ b] gave of course But the sourness is very unobtrusive, I would say light.
Well, we all have enough wisdom and wise people on our forum too ... It's just that not everyone loves acid in wheat bread ...
My leaven raises the dough in 2-2, 5 hours, so I never hold it longer (this is without yeast added) and it gives sourness. But this is a matter of taste and personal preference.
Natali06
Quote: Natali06
My wise
Well, this is me affectionately at you, without any intentions
Vasilis, pure yeast-free, this is my first. Well, to be honest, I went away a little more.But I liked it anyway!
ang-kay
: udarilsya: And that's it! Killed on the spot! A hard worker, an entertainer, a stakhanovka!
SanechkaA
Natasha, even looking at the photo preview, did not doubt that this is your bread, it is wonderful as always!
Natali06
Quote: ang-kay
A hard worker, an entertainer, a stakhanovka!
oh no, it can't be compared with you!

Quote: SanechkaA
the preview did not doubt that this is your bread
Sanechka, a word of honor, it's so nice when you are recognized not by your face, but by your hands! Even if they're * hook hands *
Merri
Natasha, it's good to flirt! The rolls are simply breathtaking, and even sourdough with whom I just can't make friends
Natali06
good to flirt!
Ir, yes, I myself am shocked that I can do that, and you say I'm flirting!
with whom I just can't make friends
Yes, it's easy to be friends with her! You just have to start a friendship!
Merri
Oh, I tried to get to know her ... either I didn't have enough patience, or the time ...
Natali06
Quote: Merri

Oh, I tried to get to know her ... either I didn't have enough patience, or the time ...
Do you know when this will happen? When you fall in love with some sourdough bread, and the recipe for this bread will sit in your head. And not one day Here. And then you will certainly start to start the leaven, and grow it and nurse it.
lungwort
: hi: Natasha, I want to be a hooligan and add rye sourdough instead of wheat to your loaf (of course, in the dough). True, the sour bread will probably no longer be wheat, but rye-wheat or wheat-rye? What do you think will work out?
Natali06
Quote: lungwort
I want to be a hooligan
Why not?
Take half of the recipe norm. Only keep less on the proofer, look visually. And everything will be ok
ang-kay
Well! Look what happened!

Tahini bread

Leakyyyy! Before "disgrace"

Tahini bread

I have a ferment of 50% moisture. With these recalculations, I can't catch up to 60%. Light acidity. There is no sesame smell, somehow. The crust is crispy. Baked on a stone under a hood. I made the usual form. I'm dull with a fendu. I get flour in the middle. Apparently I'm doing something wrong. It's a little tight with imagination. I read, read, looked at the pictures ... In short ... when but something will come. : girl_cray: Another thanks!
Merri
ang-kay, unearthly beauty!!!
ang-kay
Quote: Merri

ang-kay, unearthly beauty!!!
Thank you so much! Very nice.
Natali06
Quote: ang-kay
I'm dull with fendu
Why? There atit couldn't be easier What exactly don't you understand?
Natali06
I was so confused yesterday that your shape does not work out that I did not even say what an incomparable bread you baked! Here is a craftswoman!
And don't be shy anymore. Your bread is beautiful!
inucya
Natasha, if I'm not friends with the leaven, how can I replace it? Or does it affect the taste and it is necessary to first "hammer" the leaven, and then take up the bread?
Natali06
Quote: inucya
I am not friends with leaven, how to replace it
Innus, I asked exactly the same questions before. When I really liked some sourdough bread, and sourdough was a dark forest for me! And they answered me that you can count from yeast to sourdough, but on the contrary - Why ??! That's how I had to make friends with sourdoughs
So that Innus, will have to "torment" Because the bread will be completely different with yeast.
ang-kay
Quote: Natali06
What exactly don't you understand?
So, when you split the dough, then sprinkle it in the middle with flour and turn it into a basket, or do you put two pieces together and put it in the basket without turning it over?
ang-kay
Quote: Natali06

I was so confused yesterday that your shape does not work out that I did not even say what an incomparable bread you baked!
Thank you very much. I really, really enjoy your praise
Natali06
Angel, sprinkle immediately with a little flour, roll out in the middle. Then you collect the halves and turn them into a basket, the back is obtained from above. Explained clearly?
ang-kay
Quote: Natali06

Sprinkle with a little flour at once, roll out in the middle. Then you collect the halves and turn them into a basket, the back is obtained from above.
Are the folds going down? Right? That's what I do. Maybe a lot of flour or my dough is more moist?
Natali06
Quote: ang-kay
Are the folds going down? Right

The split does not need to be sprinkled with flour, but if the dough is wet, then you probably need a little more. Otherwise they will connect with each other.
In general, what is wrong? Not disclosed as you would like?
ang-kay
Quote: Natali06


The split does not need to be sprinkled with flour, but if the dough is wet, then you probably need a little more. Otherwise they will connect with each other.
In general, what is wrong? Not disclosed as you would like?
And the flour does not open in the middle of the bread. So folds down right?
Natali06
Quote: ang-kay
So folds down right?
Yes . exactly. Although it is possible and vice versa. But how then can you get it out of the basket?
ang-kay
Quote: Natali06

But how then can you get it out of the basket?
I read that on a towel and make it in the form of a sofa with a side support. But then how to transfer from a towel?
Natali06
Quote: ang-kay
how then to shift from a towel?
Otozh!
And when it is divided into 4 parts, as in some varieties? What kind of "sofa" is needed then?
ang-kay
Quote: Natali06

Otozh!
And when it is divided into 4 parts, as in some varieties? What kind of "sofa" is needed then?
I watched the video recently. so small, that into 4 parts, so they put the ball in the middle and turn it over on a towel, making the sides.

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