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Wheat bread on an old dough

Wheat bread on an old dough

Category: Yeast bread
Wheat bread on an old dough

Ingredients

old dough 92 g
dry yeast (saf-moment) 1/8 tsp
wheat flour c. from 280 g
water 170 g
salt 0.75 tsp
sugar 1 tbsp. l
butter 20 g

Cooking method

  • I recently baked a wonderful bread Angela -ang-kay... For the bread was made dough:
  • wheat flour c. from. - 70 g
  • water - 100 g
  • dry yeast - 0.5 g
  • salt - a pinch
  • All ingredients were mixed and left at room temperature for an hour. Subsequent fermentation took place in the refrigerator for 24 hours.
  • Half of the dough was used to bake bread, and the other half was forgotten in the refrigerator for a couple of days. I discovered it when the fourth day (after kneading) came to an end. The dough (85 grams) smelled good and was covered in small bubbles.
  • Wheat bread on an old dough Wheat bread on an old dough
  • Gave the dough a bit to warm up at room temperature, 15-20 minutes, and then added 40 grams of water and 60 grams of flour c. from.
  • Wheat bread on an old dough Wheat bread on an old dough
  • I left it on the table for another hour, during which time the contents of the jar began to become covered with large bubbles and tripled in volume:
  • Wheat bread on an old dough Wheat bread on an old dough
  • I closed the container with a lid and put it in the refrigerator (temperature + 8C degrees). After 12 hours, the dough increased a little more and looked like this:
  • Wheat bread on an old dough Wheat bread on an old dough Wheat bread on an old dough
  • Dough:
  • To knead the dough, I took half the dough (92 gram), allowed it to warm up at room temperature for about 30 minutes. I added flour, water, salt and sugar. Softened butter was added to the dough 7-8 minutes after the start of kneading.
  • Leave the dough to ferment at room temperature for 90 minutes. In the middle of fermentation, I kneaded the dough once.
  • I put the finished dough on the table, kneaded and formed an oval bread. Proofing under a film took about an hour.
  • The oven was warmed up together with a saucepan (with a lid) to 240C degrees. I made cuts on the bread, moistened with water and transferred to a saucepan. She baked at a temperature of 240C degrees under a lid for the first 20 minutes, then without a lid for about 20 minutes.
  • Wheat bread on an old dough
  • Wheat bread on an old dough
  • Wheat bread on an old dough
  • She added to the remaining dough 46 grams of water and 46 grams of flour c. with., mixed and left on the table for one hour, then put it in the refrigerator for 24 hours. The resulting dough was already less active, there were significantly fewer bubbles in it. Therefore, for the following bread, I increased the amount of yeast:
  • dough - 92 grams
  • yeast - 0.75 tsp
  • wheat flour - 350 g
  • water - 240 g
  • salt - 1 tsp
  • sugar - 1 tbsp. l
  • butter - 20 g
  • Bread was baked in a bread maker, in the main mode.
  • Wheat bread on an old dough
  • Wheat bread on an old dough
  • So, if you have a dough "lying around" in your refrigerator, do not rush to throw it away. You can still bake bread with it, and not even one!


Tumanchik
go off .... awesome crumb. all and went to put dough !!!
Loksa
A beautiful bread came out! and what kind of bread maker?
Marina_K
Sonadora, Mashenka, how I like your bread. Something new every time, but always a great result. And what is most important for me is not confusing (laziness, mother, I was born ahead of me, and you can't find much after work).
Sonadora
Girls, Thank you! To be honest, as a result of the experiment I wanted to get some kind of sourdough, but after the second "feeding" the dough becomes very weak. As the starter girls said, industrial yeast clogs the development of new yeast cultures and loses its lifting power.
Irish, come on. I will wait for you with bread.
Oksana, Panasonic 255.
Marina, if possible, to me on "you".
Marina_K
I agree, and to me as well.
CatNat
please tell me how I realized, together with the paper, the dough is transferred into a hot pot, I tried to do this, but creases appear from the paper on the sides of the product, and you have such a smooth bar. What's the secret?
toffee
CatNat, Oh yeah! This is really the secret of seasoned bakers. Although they always tell you how to do it, try again !! I have never succeeded. I will burn my hands, then I remember the workpiece. In general, there is a secret. Like in the movie about Andriano Celentano when he spat in the stove as a secret ingredient. I don't remember the name.
ang-kay
Man!A masterpiece and more! The leaven didn't work out, that's why the smell and spirit of leavened bread is present! : girl_claping: I'm delighted with your bread!
Kras-Vlas
Manya, just delight and admiration! Well done! Already bookmarked!
Sonadora
CatNatNatasha, yes there is no secret. I grab the opposite edges of the paper and transfer.
Angel, everything worked out thanks to you.
Olya, try it. I think this can be done with any other dough.
Albina
MankaHow cool and new bread and dough should not be thrown away.
 

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