Zurich Brot

Category: Yeast bread
Kitchen: swiss
Zurich Brot

Ingredients

dough:
flour 1c 100g
water 68g
dry yeast 1g
salt 2g
dough:
flour 1c 500g
water 340g
dry yeast 5g
dough 125g
salt 12.5g

Cooking method

  • This bread is very typical of Swiss cuisine. It is made on a long ("old") dough and is very similar to bread on the "old" dough, which is already on the site. However, the taste of this bread is simply amazing and it is prepared in just 3 hours from kneading to removal from the oven (excluding 1-2 days of maturation of the dough), so I decided to publish this recipe. First, knead the dough (it will take 5 minutes) and leave it in a container with a lid for 1-2 hours at room temperature, and then move it to the refrigerator (4 * C) for 24-48 hours. At the same time, the dough is well suited and ripens:
  • Zurich Brot Zurich Brot
  • Let the dough warm at room temperature for 1 hour and knead the dough (note that you do not need to take all the dough!), But without salt. Add salt only at the end of the batch. Leave the dough to ferment at room temperature for 75-90 minutes. During this time, the dough increases by 3-4 times. The dough should be divided into 2 parts, shaped into balls and allowed to rest for 10 minutes. Then stretch-fold and form elongated blanks, leave them to come up for 45-60 minutes on (and under) a towel, propping up on the sides. Sprinkle with water and cut before baking. Bake in a preheated oven to 230 * C for 40-45 minutes, the first 15-20 minutes with steam.
  • Zurich Brot Zurich Brot Zurich Brot

Note

A source -

Tashenka
Damn beautiful! It seems to be not even difficult. But somehow I'm afraid to bake bread in the oven ... I'm afraid it won't work, but I, like all Lions, cannot stand mistakes. And I want ...
Linadoc, and we have somewhere MK for the formation of such bars? Otherwise, stretch-fold-shape for me, as it sounds in Chinese.
Thank you for another delicious beauty!
Linadoc
Natalia., I did it for the fourth time, because it is very tasty and immaculate. But now I only made a recipe, since there are many similar ones (I also made them). But if I did something wrong according to other recipes, if something went wrong, I did not have such a taste and aroma. And the MK was like. You enter in the search bar at the top "stretch-fold", "form a loaf" and links will pop up.
Tashenka
Thank you! I will definitely look. After all, I would like for a change not only from KhP bread ...
Elya_lug
Linadoc, interested in the recipe for bread, I write it down in a notebook. For the second month I bake bread myself, while I have tried 5 recipes, but I have not yet reached the old dough or sourdough. Please clarify why you need to take not all the dough. How much then?
Tashenka
Elya_lug, the ingredients say 125 g.
Linadoc
Quote: Elya_lug
please specify why you need to take not all the dough.
So according to the recipe - only 125g. Since the recipe is verified, then I stick to these numbers.
Elya_lug
Linadoc, ok, 125g, and where the rest? There won't be enough bread for the next. Add more flour to it?
Albina
Linadoc,
Quote: Linadoc
because it is very tasty and non-spoiled.
I also love simple recipes. Thanks for sharing. So far, bookmark.
Tashenka, at the 6th minute it is shown how to fold the loaf
Linadoc
Quote: Elya_lug
125g, and where the rest?
Elya, I add what is needed for the dough there, leave it for an hour at room T, and then again in the refrigerator. This dough in a day, like the first in two.

Albinochka, this is really extremely delicious bread!
Elya_lug
Linadoc, thanks, I think I'll try it in a couple of days.
Inusya
An attractive recipe! We must try ...
Linadoc
Inusya, I'm now conducting an experiment - I added the remaining dough yesterday, an hour at room T, then into the refrigerator, and today in KhP + what is needed for the dough (except for salt and yeast), I mixed it, added salt to the side of the bowl and into the yeast compartment, and for the "Basic" program. In an hour it will be ready, tomorrow I will report.
Linadoc
Well, I'm reporting. The bread has risen well, the crumb is baked, but a little damp. Possibly the wrong temperature. But, most importantly, there is NO that taste. In general, according to this recipe, it is possible to make bread in HP, but NOT NECESSARY (its amazing taste is lost).
Zurich Brot Zurich Brot

The aroma and taste of this bread in bars is worth baking exactly according to the original recipe in the oven.
shoko11
Linadoc, thanks for the recipe. All the last week I have been baking this bread, the result is excellent, the family likes it. I shaped it with bars once, then laziness took its toll, now I bake in disposable foil molds, I get pretty loaves.
Linadoc
Elvira, glad that the recipe came up! Bake for health, you can also in forms (and I really like the crust, so I prefer loaves).
shoko11
LinadocYou mean a crust all around? From above, I get a crust in the form, at first in the oven it is just hard, hard, I could not even believe that it would soften later.
Linadoc
Quote: shoko11
Do you mean a crust all around the perimeter?
Yes, the crust of this particular bread is very tasty and aromatic. After baking, put on a wire rack and cover with a towel until it cools.
Lasto4ka
Linochka, 1 g of dry yeast is a third of a teaspoon? And yet, I understood correctly: we add the same ingredients that go to the dough to the rest of the dough, and can it be used in a day?


Added Saturday 06 Aug 2016 07:31 PM

And how much such dough can be stored in the refrigerator?
Albina
Linochka, I reread the recipe and the question: what to do with the rest of the dough? Very little of it remains. I myself got hooked on bread made from old dough according to the Romin recipe
mamusi
Thank you, Lina. I'll take it to the Bookmarks, patamushta NOW, the heat is crazy, I don't bake anything in the oven, everything is in HP.
AND ALREADY IN AUTUMN ... I'll start!)))
Linadoc
Use for starter of the next batch of dough.
Albina
With the recipe with the old dough, everything is clear: after kneading before proofing, I pinch off 200-220 g of dough and put it in the refrigerator, which goes entirely into the dough. And here the next batch of dough will look like? Linochka, excuse me
Lasto4ka
And I? And I? And should I answer?


Added Sunday 07 Aug 2016 08:29 PM

Lasto4ka
Linadoc
Quote: Lasto4ka
to the rest of the dough, add the same ingredients that go to the dough again, and can it be used in a day?
Svetlana, add to it everything for the dough, except for yeast.
Quote: Lasto4ka
And how much such dough can be stored in the refrigerator?
I kept it for a week and two.
Lasto4ka
Linochka, baked bread, delicious! Thanks for the recipe!
The youngest said the crust was like popcorn. Looks like it was a compliment!
Linadoc
Quote: Lasto4ka
Looks like it was a compliment!
Definitely! Peks for health

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers