Loaf Custard

Category: Yeast bread
Loaf Custard

Ingredients

Dough:
pressed yeast 1 g
wheat flour c. from. 100 g
water 100 g
Welding:
wheat flour c. from. 50 g
boiling water 150 g
Dough:
dough all
welding all
pressed yeast 5 g
wheat flour c. from. 200 g
water 30 g
salt 5 g
sugar 20 g
butter 20 g

Cooking method

  • Dough:
  • Grind yeast with your fingertips, mix with flour, add water at room temperature. Stir so that there are no lumps. Fermentation for 1 hour at room temperature, then in the refrigerator for 12-14 hours.
  • Welding:
  • Pour boiling water over flour, stir vigorously. Cool to room temperature.
  • Dough:
  • Before kneading the dough, let the dough warm up at room temperature for 30 minutes. Add water, yeast, sugar, tea leaves, 175 grams of flour. Knead for 7-8 minutes, add softened butter and the remaining flour, continue kneading. After another 5-6 minutes, add salt to the dough. Knead a soft, slightly sticky dough (the dough should not be smeared along the bottom of the bucket and the walls).
  • Put the dough on the table, stretch and fold in an envelope. Fold the resulting rectangle in an envelope (lengthwise) again.
  • Fermentation at room temperature - 2 hours. In the middle of fermentation, stretch and fold the dough again.
  • Put the finished dough on the table, knead, roll into a ball, let the preliminary proofing for 10 minutes.
  • Gently knead with your hands into a layer, form a loaf. Proofing under foil for 60 minutes.
  • Before planting in the oven, make 3-4 oblique cuts on the workpiece, at least 1 centimeter deep (in the oven, the bread will swell very much).
  • Bake in an oven preheated to 240C (220C convection) degrees with steam for the first 10 minutes, then lower the temperature to 190C (170C convection) degrees and bring the bread to readiness. The total baking time for me was 45 minutes.
  • Loaf Custard
  • Loaf Custard
  • Loaf Custard
  • Light bread with a thin crispy crust, neutral taste and soft crumb that easily regains its shape after compression. Try it!

The dish is designed for

1 loaf weighing 560 grams

Omela
Oooh, what a chubby !!!!
GenyaF
Aha! And chubby and such a nice tanned
Tanyulya
Maaan, I saw a photo, I already knew that it was yours !!! Class !! What a crumb!
Sonadora
Thank you, girls Join us. Fresh, but with butter or even jam - it's very soulful to drink tea.
By the way, if desired, the butter in the recipe can be safely replaced with vegetable oil.

Zhenya, no, the loaf is not tanned. I took a picture at night with a flash.

GenyaF
For some reason, at night such beautiful pictures come out))) But in your version I have no doubt that the bar will look gorgeous during the day
I love to gnaw the edges of the cuts since childhood
barbariscka
What a beautiful, delicate crumb!
vernisag
Kaaakoy beautiful !!! Piece of art !
Olga from Voronezh
Enticing, however! Or rather -
Rada-dms
No cake is needed when there is such bread !!! Thanks for the great recipe - by the weekend I will try to make it, not hoping to repeat such beauty!
lu_estrada
I have not yet reported for the previous bread, Manechka, and I am already looking at the new handsome man!
My husband ordered toast bread. : oops: The next one will be your new one, thanks, friend!
Anise
Sonadora, Manechka, what a loaf!
You can't pass by, you hang at the computer screen!
I love custard bread, they have soooo crumb, already fibrous!
Thank you, Manechka!
Tumanchik
So we will write down another tasty bar from Manyuni! Tomorrow I will. Today I bake a double portion on cold dough - my mother has arrived! Thank you Manechka, without you I would not have taken the loaves!
Kras-Vlas
Manechkahow lovely your bar is !!! (We should rather eat the previous one and try this beauty.)
BlackHairedGirl
Manyash, God, what a beauty! In a gilded frame and in a museum, admire! But I wonder if you get such an openwork on vegetable oil?
Sonadora
Girls, Thank you all very much. It's so nice that you liked the bread. I hope you enjoy it and not disappoint.
BlackHairedGirl, Tanya, of course it will work out.

Quote: GenyaF

I love to gnaw the edges of the cuts since childhood
And I am humpbacks. Only now I have to share with my son and husband.
lungwort
Manechka, another masterpiece. Today I will put the dough, tomorrow I will bake. Our love with leaven did not work out. No matter how much I say that it is very useful, my family still love bread on the djjah more.
elvin
I have no doubts that the loaf is delicious. I baked all the loaves according to your recipes, and they are all very tasty. Only the cuts do not work out for me so beautiful, curly. Can you share the intricacies of how to make cuts correctly?
Sonadora
Natalia, Elvirathanks girls. I would be glad if you like the bread.

Natasha, and sakowa has not tried baking on bakenzyme yet? Ksyusha says that bread without sourness turns out on it, but not the same as yeast bread.

Elvira, yes there is no secret. I cut with a very sharp knife. The most important thing is to do this with a quick, confident movement, otherwise the edges of the incisions will be jagged. At the same time, keep the knife at an angle to the bread, and not perpendicular. In fact, I am not a great specialist in incisions, different curly and "baguette" ones do not work for me.
vernisag

Thank you Manechka great!

Loaf Custard

It is difficult for me to convey the crumb with my fotik, but without a flash it seems to be clear that it is delicate. Not as beautiful as yours, of course, but there are holes too

Loaf Custard

SvetaI
Sonadora, gorgeous loaf! Actually, I had an Omelkin Belgian planned for tomorrow, but I liked this one so much, b * JOKINGLY * I'll bake him. In general, does anyone know what boiling water gives you? And then practice is good, but I would like to tighten up the theory
Sonadora
Irina! Oh, how I love these textured cuts! Excellent bread with airy crumb and the finest crust turned out.

Svetlana,
When flour is brewed, the starch contained in it is saccharified, that is, a complex starch molecule is broken down into simple sugars under the influence of enzymes. This reaction occurs at a temperature of 65 "C, if you pour boiling water over the flour. In fact, for saccharification, the brew must be kept at a temperature of 65-67 ° C for 2 hours (you can wrap it up or put it in a thermos), but this time I did not do it. Flour brewing is very often done when condemning kuleches.Thanks to saccharification, the bread turns out to be more tender and airy, it is better stored.

Today I baked this bar again, just added 20 g of sesame and 20 g of white flax seeds to the dough. Delicious!
Loaf Custard
lungwort
Quote: Sonadora
Natasha, have you tried baking on sakowa bakery yet? Ksyusha says that bread without sourness turns out on it, but not the same as yeast bread.
Manechka, I haven’t tried the oven on bakferment. I wanted to put on the dough, but decided to wait. I got here a new Proficuk scales. So these scales make so many mistakes! New ones should be brought on Monday. Then we will bake your bread. And then it's scary, another piece of bread will turn out.
SvetaI
Sonadora, I did bake it on the weekend! This is my first custard wheat bread. Very tasty, really tender and airy, but we could not check how well it is stored - devoured ate immediately. Just a bit too much sugar for my taste, or maybe I got it wrong myself - I wanted to calculate how much it would be in spoons so that I wouldn't weigh it next time.
Here's my handsome. Cuts like you did not work out, so there is something to strive for
Loaf Custard Loaf Custard
Elena745641
Tell me, can you substitute dry yeast? Or is it necessary to be pressed? if possible, what proportions
Sonadora
Natasha, I will wait...

Svetlana, cuts are a profitable business, they will certainly work out sooner or later, and, by and large, they do not affect the taste. The most important thing is that the loaf turned out to be of the correct shape, with a magnificent openwork crumb.
The amount of sugar can be adjusted to your liking. Here is 20 grams, i.e. 1.5 tablespoons.

Elena, the loaf can also be baked with dry yeast. For dough, they will need 0.3 grams, and 2 grams for the dough. That is, 1 gram of dry yeast = 3 grams of pressed.
(one scoop from a bread machine = 3 grams of dry yeast)
Elena745641
Thanks for the answer, I'll try
lungwort
Manechka, on Monday new scales got to me, and today I kneaded the dough. Kneading in a Bosch 88mum combine. I measured everything on a gram. The dough is still watery, smears along the bottom. I added 3 small handfuls of flour and probably 2-3 teaspoons of vegetable oil. All the same, the dough is very soft, but on a board dusted with flour, I stretched it and folded it. I think that everything is in flour. I have Sokolnicheskaya. So we are waiting for you as appropriate.
lungwort
Sits in the stove, "pouted". It looks like it will turn out pretty. Tomorrow I'll post a photo.
lungwort
Loaf Custard Manechka, this is my bread. When I got up in the morning, they had already tried it without me. Photographed what was left. Thank you very much for the recipe, it is VERY tasty, today I will put a double portion.
Sonadora
Natasha, it was a good bar! Thank you so much for trying. So glad I liked it.
elenas
Hello, please tell me what kind of flour you used to bake your bread and it’s also very interesting how you mold it. I read somewhere that the loaf is made like this: they roll out the layer and roll it from the edges to the middle and put it down with a seam, but how do you do it?
Admin

In the recipe, the author indicates "wheat flour in. s."

How to shape a baking loaf in the oven
Sonadora
Tanya, thanks for the help!

elenas, baked from premium Makfa flour. I shape the loaf in a different way, not as shown in the master class Admin- Tatyana, it's just more convenient for me. I spread the dough into the layer. I bend one edge of the dough and seal it with the edge of my palm to the middle, I do the same with the opposite edge of the dough. Then I fold it again along, I walk with the edge of my palm along the edge, sealing the seam. I put it seam down, correct the shape.
Loaf Custard
Vinokurova
Sonadorawhat a handsome man !. right in the mouth asks !. can I still bookmark him ?.
Sonadora
Alyona, no problem! I hope someday it will come to him.
Kras-Vlas
Quote: Sonadora
Light bread with a thin, crispy crust, neutral taste and soft crumb that easily regains its shape after being squeezed. Try it!
I tried it! That's right!
Loaf Custard Loaf Custard

Manechka, such a delicate bar turned out, "downy" !!!
Thanks for the recipe and the joy of the result!
Sonadora
Wow! Olya, miracle, not a loaf! Urgently send photos to all editions of culinary magazines!
Kras-Vlas
Come on, Man, what is really there ... Thanks for the praise!
I'm lying in the "Almond Kulich", if anything ...
Sonadora
And I'm in your chamomile field.
Kras-Vlas
Galina S
Marinochka !!! thank you very much for the recipe !! The bread turned out
very tender and tasty with sesame seeds
Loaf Custard
Loaf Custard
Sonadora
Checkmark, how beautiful you have, neat! And the crumb is lace!
Vinokurova
Quote: Sonadora
I hope someday it will come to him.
The turn came to a delicious and beautiful bread ... the taste is so delicate, some kind of silk ... very delicate, sweet .. tastier than cookies ..
the little one always asks him to bake ...
thanks for the recipe !.
Sonadora
Vinokurova, Alena, to your health. It's good that I liked the bar.
alenka_gribnik
Manechka! Thanks for the awesome bar. This is the second time I bake, everyone really likes it.
Anatolyevna
Sonadora, Manechka baked such loaves! Delicious! Everything worked out perfectly! So happy!
And the crumb, so airy! You press the crust with your finger and then everything is in place. This is so cool!
elvin
Dear Manechka !!! I am bringing a big, big thank you for such a delicious bread. Well, very tasty bar. I bake a double portion at once, so that at least two or three days is enough. In general, all your loaves are very tasty, you can choose any with your eyes closed, definitely a win-win option.: a-kiss: Here's my report:
Loaf Custard
I need advice - I bake this loaf for the second time, on the bottom of the crumb it looks like an unbaked strip. I bake on stone, the first ten minutes with steam. I bring it to readiness using a temperature probe. What am I doing wrong? I'd like to bring this loaf to perfection
Loaf Custard
irina tukina
Hello Manechka. According to the recipe, only 6 g of fresh yeast. And if I have dry, how much dry should I put?
irina tukina
Loaf CustardLoaf Custard

And I got such a handsome man. But it blurred a little, I had to add all the flour, and I left 20 grams. It seemed that the dough was good and would not blur.

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