Loafs "Buckwheat clubs Lari"

Category: Sourdough bread
Loafs Buckwheat clubs Lari

Ingredients

wheat flour 470g
buckwheat flour 30g
water 400g
salt 12g
instant yeast 1g
starter culture 100% hydration 60g

Cooking method

  • I have a wheat sourdough of 50% hydration, so I had to convert it to 100%.
  • Mix water and flour until smooth. Place in the refrigerator for 45-60 minutes.
  • After a while, take the dough out of the refrigerator. Add sourdough, salt, yeast. Mix at first at low speed and then at high speed. Knead until the dough is well separated from the walls of the food processor bowl.
  • The dough temperature should be 24 C.
  • Then transfer the dough to a greased container, and transfer it back to the refrigerator for 9-12 hours.
  • After 12 hours, take the container with the dough from the refrigerator and leave at room temperature for acclimatization for 2-3 hours.
  • After acclimatization, put the dough on the table, divide into parts, about 500 g each.
  • Form loaves from each part. For this, the loaf is formed as usual, except for the edge.
  • Here is a video on molding.
  • Then put the loaves for proofing on a linen cloth, "lip" down.
  • Proofing lasts 45-60 minutes.
  • Bake in an oven preheated to 245C. First 10 minutes with steam. Then remove the steam, reduce the temperature to 235C. and bake for another 20 minutes.
  • Cool the finished loaves.
  • Loafs Buckwheat clubs Lari
  • Loafs Buckwheat clubs Lari
  • A source:

The dish is designed for

2 pcs.

Cooking program:

oven

Note

Many thanks for the help, my teachers Viki and barbarisckе!
And also to my first leavening mentor, Irishke kisuri!

I, in one of the loaves, turned out more sail than "lip"

MariS
Oh, how can I, Natasha, like your bread.
Maybe someday I will be so beautiful.
Natali06
Marishenka, thank you very much for your kind words! And for your continued support!
Quote: MariS
Maybe someday I will be so beautiful
There will be! Will definitely be! I don’t bring anything complicated.
You cook so many tasty and no less beautiful, so bread, I think, will not be an exception for you!
lungwort
Natasha, why were they called clubs? In appearance, and especially in cut, you cannot call that. And another question - how did you convert the ferment from 50% to 100% hydration? I seem to be starting to get confused while translating rye into wheat.
Natali06
Quote: lungwort
why were they called clubs?
That's what author Larry Lowary called them. I think it will be incorrect, for me to invent something new
Quote: lungwort
you can't call it that.
And not only for the cut. Soft ones, which ones are clubs?

Quote: lungwort
how did you convert the ferment from 50% to 100% hydration?
First I fed as usual. I waited to get up. And then, in the next feeding, I doubled the amount of water. And she put it up again. That's how it turned out from 50% - 100%.
barbariscka
Natasha, a very interesting recipe! And the bar turned out to be nice, it opened up remarkably. I baked bread with buckwheat flour according to Bertina and I didn't really like it, I'll have to try yours, there is not much buckwheat here.
dogsertan
Spicy bread should be. Natasha, as usual 5+
Natali06
Vasilisa, Seryozha, thank you very much for such praises!
Quote: barbariscka
I'll have to try yours
VasilisaYour opinion will be very interesting Because the dough is very wet. And somehow it didn’t very well and showed itself while it was ripening I thought nothing and it won’t work
And already when I put it in the oven, it turned out to be handsome!
A. And one more thing. I had two varieties of buckwheat, green and, as I understand it, fried. The color is brown. And I automatically added the one that is brown
It seems to me that the green would have played a little differently But all the same, everything is fine.
MariS
Yes, sourdough bread is just a classic! : girl-yes: In my opinion, bread is more beautiful than sourdough, no!
And, apparently, no tastier ...
Twist
Natasha, wonderful loaf! So great was revealed! And the crumb is so full of holes! Pretty boy!
barbariscka
Quote: Natali06

Because the dough is very moist. And somehow it didn’t really show itself and showed itself while it was ripening.I thought nothing and it won’t work
And already when I put it in the oven, it turned out to be handsome!
It happens with wet dough, it is difficult to determine when it will ripen. I put a small piece of such dough in a glass of water and put it next to it to ferment. As it emerges, it's time to shape the dough.
I keep forgetting to ask you what kind of oven you have?
I didn't bake with green buckwheat, I can't say anything ...
ang-kay
Natalka!Not reversed!
Natali06
Marishenka, Angela , thanks dear for the kind feedback!
Quote: barbariscka
I put a small piece of such dough in a glass of water and put it next to it to ferment.

VasilisushkaI love your advice so much! I always discover something new with you! and I think, not only me!

Quote: barbariscka
what is your oven?
I have the simplest Boshik 231, electric.
Ne_lipa
Just wonderful loaves !!! I’m even afraid to look through your recipes, I’m putting everything in the bookmarks, and there are already so many breads in the queue, it’s a pity that there’s no time at all.
Natali06
Victoria, thank you for such kind words!
Quote: Ne_lipa
I'm afraid to view your recipes

Do not be afraid, look with pleasure, maybe you will like something!
Catherine
Thanks for the recipe! I did it without yeast (slightly increased the leavening input), it turned out to be enough: the bars rose well:
Loafs Buckwheat clubs Lari

Loafs Buckwheat clubs Lari
The first experience in molding loaves ... that's why they are ... so

A question for those who cook: the "holes" are solid, but the crumb seems to be rather tight. It seems that you would still bake for about 10 minutes at 200-220 degrees. Has anyone had such a problem?

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