Brewed bread with lemon yeast

Category: Sourdough bread
Kitchen: ukrainian
Brewed bread with lemon yeast

Ingredients

lemon sourdough 155 gram
Welding
spelled flour c / z 40 grams
boiling water 100g
Dough
leaven 155 gram
welding all
water 200 grams
spelled flour c / z 60 grams
wheat flour 1 or in / grade 370 gram
mustard beans 20 grams
brown sugar 1 tbsp. the spoon
vegetable oil b / s 1 tbsp. the spoon
dry yeast 1 gram
salt 10 grams

Cooking method

  • First, we prepare the fruit yeast. I have lemon.
  • The whole process is described here We make homemade yeast from fruits, vegetables, berries, herbs from the garden
  • I don't know what to call it correctly, what I did next with them. I called it lemon sourdough.
  • Brewed bread with lemon yeast In 30 grams of lemon yeast, I added 30 grams of 1st grade flour. After 10 hours, the mass came up very well. I added 60 grams of flour and 60 grams of water to it. After 6 hours, I fed 120 grams of water and flour. I got a starter culture of 100% moisture.
  • Brewed bread with lemon yeast Brewed bread with lemon yeast When she came (after 5 hours), I took some for bread, and fed the rest and put it in the refrigerator.
  • Welding
  • Pour boiling water over the flour, stir, cover and let cool.
  • Dough
  • We mix all products except salt and oil. We will add them 5 minutes after the start of the batch.
  • Kneading with a hook for 15 minutes.
  • Brewed bread with lemon yeast The dough is soft, sticky. Stretch-fold the dough on a table covered with flour. We put on fermentation. Fermentation for 90 minutes. In the middle of the process, stretch-fold once.
  • Brewed bread with lemon yeastBrewed bread with lemon yeastBrewed bread with lemon yeast Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape. I have a rectangle.
  • Proof on baking paper with the seam down. I made props on both sides.
  • Brewed bread with lemon yeastBrewed bread with lemon yeast Harvesting at the beginning and end of the proofing. It can be seen that she pulled herself up, fitted well. Proofing 45 minutes.
  • We make an incision. I made it sooo deep.
  • I transferred it to a duck with a lid, which I warmed up with the oven.
  • Bake at 240 degrees for the first 15 minutes covered.
  • Remove the lid, lower the temperature to 180 degrees and bake.
  • My baking time was 45 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Brewed bread with lemon yeast
  • Brewed bread with lemon yeast
  • Brewed bread with lemon yeast
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3.5 hours

Cooking program:

oven, food processor.

Note

Regular eating spelled helps to strengthen the immune system, normalize blood sugar levels, improve the functioning of the cardiovascular, endocrine, nervous, digestive and reproductive systems, and also significantly reduce the risk of anemia, infectious and oncological diseases.
It should be noted the benefits of spelled for people suffering from celiac disease (allergic to gluten - a protein found in grains such as wheat, rye, oats and barley). Gluten from spelled grain in most cases does not cause allergies and digestive disorders characteristic of this disease, and therefore spelled and products based on it can be used in the diet of people with celiac disease. (From the Internet)

It turned out very tasty bread. When baking, there was a citrus smell, but it is not in the finished product. I will repeat.
This bread is my fantasy!

Tumanchik
Incredibly beautiful! Lemon! The aroma is already heard from the screen! Thanks for the recipe!
Gala
Quote: ang-kay
This bread is my fantasy!
For beautiful and delicious fantasies!
Albina
Quote: ang-kay
There was a citrus smell during baking, but it is not in the finished product
But the lemon spirit for the whole apartment
Angela, as always, everything is planned step by step Thanks for the lemon symphony
ang-kay
Tumanchik, + Gala +, Albina, girls, dear ones, thank you for your support and kind words! I am very, very grateful to you!
Chuchundrus
: girl_claping: what a beautiful bread
Angela, you finished me off, I already definitely want to bake it. I wrote everything about the incision and about the duck. : girl_mad: nothing to get to
ang-kay
Quote: Chuchundrus
nothing to get to
It remains for the current to grow and bake yeast
Thanks for the praise!
Tumanchik
Quote: Chuchundrus
nothing to get to
very much even to what! bakes and bakes - I can't keep up ... I can't keep up with her!
ang-kay
NataliARH
Angelchik, I really like this form, as the grain that has opened up please tell me, was it the first time you baked this leaven (i.e. yeast)? I mean, if the first - the apartment smells of lemon, and then concentration will come to nothing
ang-kay
Quote: NataliARH
like a seed opened
Exactly!
Quote: NataliARH
and then concentration will come to naught
Will go away. I just took new bread out of the oven on them, it didn't smell anymore.
Mikhaska
Angela! Wonderful! Just wonderful! And the shape of the bread impressed me too! Very beautiful and delicious fantasy!
Loksa
Another piece,: rose: how quickly did the leaven grow ?!

Angela, as a specialist, You can have a small question, we don't suck to the place: I bought manitoba, purely for additives and stew, but there is no spelled flour. if I add it 50 grams to any bread, will it improve my flour to spelled?

Rada-dms
Awesome bread, pardon my jargon! Delight!
ang-kay
Mikhaska, Loksa, Rada-dms, I love you all!
Quote: Loksa
if I add it 50 grams to any bread, will it improve my flour to spelled?
I have never bought a manitoba, but spelled flour made from spelled or spelled wheat. She seems to be soft varieties too. Spelled usually c / s, but manitoba, I think. what no. Perhaps add a little bran. And the company "Garnets" is doing it. This should be on sale for you.
ang-kay
Quote: Rada-dms
Awesome bread, forgive my lingo!
And where's the jargon?
Loksa
Thank you!
lappl1
Angela... sister... ! Congratulations on your lemon bread! Very beautiful !
ang-kay
Hurrah! Found a sister !!! And then I have no relatives, no cousins!

Today I baked another one on them.

lappl1
Quote: ang-kay
Hurrah! Found a sister !!! And then I have no relatives, no cousins!
What are you? ... Well, now know that you have relatives by yeast people. And not far away. Just open the Bread Maker.

By the way, today I also baked in liquid. and already very active. It turned out great.

Elena_Kamch
ang-kay, Angela, beauty, not bread!
And the railway grew purely on lemon! How do you just cut it with the crusts? And railways grow well?
Did you try the oven without thermophilic yeast at all for this recipe?
Oh, how many questions have accumulated in an instant ...
ang-kay
Elenathanks for the praise. Grown on lemon, cut into 4 pieces, if I'm not mistaken. They grow, even though the lemon was washed. Instant yeast in the recipe 1 gram. I almost never bake sourdough bread or bread without yeast. I speed up the process so that there is no sourness during long fermentation and proofing. Wait, it seems, they don't give sourness, but I don't want a hint of it in wheat bread.
Elena_Kamch
Angela, and I have never noticed sourness in the test on the railway. I even somehow left rye in the refrigerator overnight on a proofer and did not sour
ang-kay
So I wrote that I was waiting. like, they don't. But I insure myself and save time
Kras-Vlas
Angela! ! ! Mix the dough, and hang the salt of the skok in grams (tsp)?
ang-kay
You see how it happens. No salt. 10 grams
Kras-Vlas
Thank you, I went to knead further! You saved me!
ang-kay
So count yourself, if that. 1.8-2% by weight of flour.
Kras-Vlas
Yeah, I'll know!
Kras-Vlas
Angela, thank you very much !!! (tasty, delicious !!!)
Brewed bread with lemon yeast Brewed bread with lemon yeast

Made lemon yeast, fed lemon sourdough, baked bread for two days in a row. The first was quickly eaten), the second was made without mustard (but just for comparison ...). Both are good, crunchy, crumbly, well, just very, very.
THANKS-O-O-O !!!
ang-kay
Kras-Vlas, Olya. Everything worked out great. The bread is great !. How glad and proud I am for you. It's very good that you made the leaven too. Now use it. You will understand that she is very good and indestructible. I will be glad if the bread takes root, and you will please me too.
Kras-Vlas
Thank you Angela! I am very pleased with your praise !!!
And how do you store and feed this beautiful and unkillable leaven? (I bake bread once a week ...)
ang-kay
Feed one to one, put it in the refrigerator and the day before baking, take out a portion and feed it once or twice. She stands quietly for a week without feeding. Only feed with coarse flour (1 grade or c / h)
Kras-Vlas
Thank you, I will!
tvfg
lemon sourdough how is it done?
ang-kay
Everything is written in the recipe)
Galina S
Angela !! Hey. I baked some bread, but I really wanted to make a spelled without the mustard. Bread CLASS !!! really liked it! I will bake more than once

Brewed bread with lemon yeast
ang-kay
Check mark, class! What are you smart)
Galina S
Angela !! what a wonderful bread
Brewed bread with lemon yeast

ang-kay
As always, beautiful buns. Checkmark, thanks for indulging in reports)
liusia
Angela, Good evening! I have questions about sourdough. I made lemon, the bread is on the detuning. Everything is clear with him, no questions asked. But I still have the fruit liquid sourdough, and the one that remained from the bread, okay with it, feed it with an equal amount of water (I added fermenting infusion) and flour and store it in the refrigerator, but what to do with the liquid? So let it stand in the fridge? In general, I got confused with fruit sourdough.
ang-kay
You've got a sourdough, if I may say so, fruit. You feed her as usual before baking. Over time, it simply turns into wheat. Works well and lives well. And the fruit yeast remained. Somehow I don’t keep them. Only in the summer I do it. I am not very friendly with them. But about how to support them, you can read here Liquid yeast based on fruits, vegetables, herbs, tea ...... Girls love this yeast. You can also use them for feeding the sourdough, but not every time.
liusia
Angela, thank you from the bottom of my heart for your answer. I baked bread, I liked it very much.Brewed bread with lemon yeast
ang-kay
Ludmilavery good bread. I think that the crumb did not disappoint. Peks for health)
liusia
Angela, the bread is fabulous. She put on the bread again, but this time more. Brazhechka is already so, good, vigorous, and even sourdough from the bread remains. I bake different breads, and dabbled in different sourdoughs, then dried the sourdoughs, and began to bake other breads, and they almost poked my nose into the fruit liquid sourdough, and ended up on your page. Thanks again for the detailed M.K.
ang-kay
Ludmila, not at all.
Kras-Vlas
Angela! Well, how delicious it is!
Brewed bread with lemon yeast
THANK YOU!!!
ang-kay
Olga, how handsome you have! I'm glad it's delicious)
liusia
Olga, what a beautiful. I even smelled and tasted. I got hooked on this sourdough, the bread is very good.
Kras-Vlas
Thank you girls! I like it very, very much!

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