Natusichka
Lenochka! It's just a miracle you did it!

I beg you very much ... since I generally do not know how "by eye" (especially if the recipe is new), then I very, very much ask you to give me a complete breakdown of what and how you did, quantity, conditions, etc.
I'm really looking forward to it ... in my fridge ... as if by chance the grapes were "lying around" ....
Elena_Kamch
Natusichka, I started PF the day before from lunch. In the evening I threw out half, with the other half I did it like with leaven: I added water, added flour. Mixed well and left. I can’t say the quantity at all. Approximately 50-70 ml water and flour until thick sour cream. In the morning at 6 o'clock I look, and my sourdough PF is just all bubbling well, very much. And I continued to make according to the recipe: I ground the puree + 100 ml of water poured into it, added all the PF, mixed it and began to pour flour. First, 130 grams of whole grain (weighed it here), then 150 grams of white. And it turned out to be a rather tight bun. Here itself by consistency look. I wouldn't do it very tight. Therefore, I did not add the rest of the flour. Then it was completely according to the recipe: I lay there for a while, kneaded and mixed in the oil a little, then salt. I put it like a regular wheat dough and left it for 50 minutes. I saw that my bun had grown. I stretched it out and began to add raisins. I folded it again and left it for about an hour. During this time, it increased again. Already stretched in shape, added grapes, etc., and for proofing. I threw a small piece of dough into a glass of water and told my husband, when she comes up, call!
Proofing took 2.5-3 hours. I ran into his hot oven
Natusichka
Quote: Elena_Kamch
I threw a small piece of dough into a glass of water and told my husband, when she comes up, call!

Why so?
Rada-dms
Quote: Elena_Kamch
No, this is not bread! This is some kind of masterpiece!
You speak the truth, Helen! And also your golden pens, without this such a result would not have happened !!
And thank you very much for being able to "translate" this recipe into the category of more useful ones!
Now I will try this too, however, I killed my liquid yeast by accident, now I'll start new ones!
I would also try with spelled flour, I think it will fit well here!
I am so glad!!! Just beyond words !!
And I understand about the symphony of tastes like no one else! Itself was amazed to the core!
Elena_Kamch
Quote: Natusichka
Why so?
Natusichka, this is a very convenient method, which is suitable, however, only for pure wheat dough.
When you put the dough for the final proofing, pinch off a piece about the size of a walnut, roll it well between your palms into a bun and throw it into a glass of water at room temperature.
As this piece floats to the surface, it's time to put the bread in the oven. Very comfortably! Never stops
Elena_Kamch
Rada-dms, Olga, Thanks for the kind words!
Come on, start up new railways and put on an experiment with spelled flour! Will wait
True, we don't have spelled flour on sale, somehow I ordered it on the internet, but it's very interesting how it will turn out

And we are waiting for a new secret recipe, yeah. Let's arrange a club of Italian bread lovers
Natusichka
Quote: Elena_Kamch
As this piece floats to the surface, it's time to put the bread in the oven. Very comfortably!

I'll try to do that today!
Elena_Kamch
Quote: Natusichka
I'll try to do that today!
Natusichka, write later how the bread came out!
Have you already started the process?
Natusichka
Already the PF approached (overnight), I made the dough in the morning and put it to proof. At lunchtime I will form some bread and then I will tear off a piece, take it to work and then throw it into the water ...To work, so that I can follow him .... As soon as I surface, I will run home !!!

Oh ... but I'm not baking according to this recipe (because it still needs to be understood in detail, studied ...) I'm ordinary, I do it on the railway.
Rada-dms
Quote: Natusichka
Oh ... but I'm not baking according to this recipe (because it still needs to be understood in detail, studied ...) I'm ordinary, I do it on the railway.

And I keep thinking, when will it come to us with the recipe !?
Elena_Kamch
Natusichka, the eyes are afraid, but the hands are doing!
Do not be scared! The process has already been described from all sides! Nothing complicated
Come on, make the dough! This bread is worth it
We will wait for the report
Natusichka
I will definitely make this recipe!

Until then, Lenochka, thank you so much for the idea with a piece of dough! You should have seen how my husband and I were waiting for him to come up .... just like the first time we watched the washing machine washing (did not leave her!) !!! To be honest, I didn’t think he would come up ... but he ... came up! And very on time I put the bread to bake!
Rada-dms
Natusichka, and you never made the drowned man dough? Once I made a type of yeast cake for Easter, so first of all they ate it all! The dough also pops up there.
Elena_Kamch
Rada-dms, Ol, in the sense, you drown the dough, and then bake from it? A completely new idea for me!
Quote: Natusichka
And very on time I put the bread to bake!
Natusichka, yes, that's just it and great! No need to suffer and worry
Glad I helped!
Rada-dms
Quote: Elena_Kamch

Rada-dms, Ol, in the sense, you drown the dough, and then bake from it? A completely new idea for me!
Aha!
Elena_Kamch
Wow! How interesting!
And what are they trying to achieve with such experiments?
Rada-dms
Quote: Elena_Kamch

Wow! How interesting!
And what are they trying to achieve with such experiments?
A quick rise in cold water, for me, it smells less like yeast. The structure is somehow different, airy and, moreover, something like a cupcake or something. There are even recipes with soda and yeast. I just want to try to make it with sourdough!
Elena_Kamch
Quote: Rada-dms
I just want to try to make it with sourdough!
Come on! And lay out a separate recipe
Let's experiment!
Rada-dms
Elena_Kamch, honestly, I don’t know if the dough will withstand so much for the time in cold water, the proofing is longer with sourdough after all!
Elena_Kamch
Quote: Rada-dms
on leaven the proofing is longer after all!
Ol, well, I always throw a piece of sourdough dough (if it's wheat bread) into the water, and when the bun pops up, it's so hard enough.
Maybe it will work out ...
Elena_Kamch
Rada-dms, Olya, this delicious recipe has taken root with us. I baked it for a family holiday. My husband asked: I want that delicious bread aa How does he eat a pie
Rada-dms
Elena_Kamch, Well, I'm very glad! And respect to my husband! And to you, as a loving wife, bravo !!! It is happiness when people live for each other !!! We will bake, so that the house smells of delicious pastries, and everyone is happy !!!
Elena_Kamch
Quote: Rada-dms
We will bake, so that the house smells of delicious pastries, and everyone is happy !!!
Rada-dms, Olga, thanks for the praises and kind words
That's for sure: you bake, it smells delicious and just so cozy in the house
And this bread is yours .... well, I don’t know what word to call it .... Like Winnie the Pooh’s honey. We haven’t eaten it all at once.
Elena_Kamch
Ol, well, I'm again. Soon I won't fit into any pants with your delicious bread. I bake and bake it straight
Made it somehow small so that don't adore ... eat a little, so the husband immediately ... why so small And ate it in one person at a time! Fortunately, his pants will be able to fasten for a long time.
So, I came to express my gratitude and wish you a Happy Old New Year !!!
Rada-dms
Elena_Kamch, Helen! That's how glad I am that you liked the recipe! Many thanks to my husband, because thanks to him, you praise me so often!
I'm kidding, of course, because it's not just the recipe, but also the performer !!
Happy Old New Year to your family! Let it be hospitable and kind to you! Eh, it's a pity that we can only raise glasses together virtually !!
Reset
Thanks for the recipe. I accidentally found it when I was looking for where to attach grapes.
It's a very tasty cake. Anise had an unusual smell for us, I was afraid that my husband would not like it, but he appreciated the efforts
The combination of sweet, spicy, aromatic and sour is a discovery for us. We will definitely cook on occasion. The only caveat - the bones were hardened in the oven and became harder than raw (this was a surprise).Maybe this is only with isabella seeds, while in other varieties they are softer. Next time I will "gut" the grapes.
Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)
Elena_Kamch
Reset, Hope, what a delicious bread turned out!
And my bones are also very hard. I want to try seedless grapes sometime
Premier
And I only bake with raisins!
It is hard to believe that the bones can become invisible after baking. And if you "gut", then during baking the juice will flow like a river.
Elena_Kamch
Premier, Olya, and how about raisins? Like? I always need it urgently and without pits does not turn up at the right time.
Premier
Like!
Rada-dms
Reset, Nadia! Thank you for the wonderful report and wonderful photo! It can be seen that it was 100% successful!
This bread, indeed, with a twist in the literal and figurative sense! The spectacle stands out for its originality. We also really like the taste of the dough. And in general, this is one of my favorite baking recipes! And I am very pleased that you could appreciate it the same way!
The seeds can be removed if you pick up the grapes larger and harder, just carefully! I use the largest grapes, it is more convenient to cut it and it does not lose its shape when pickled.


Added on Tuesday 27 Sep 2016 11:24 PM

Quote: Elena_Kamch

Premier, Olya, and how about raisins? Like? I always need it urgently and without pits does not turn up at the right time.
Helen, dear, I will express my opinion, as I baked this bread with different varieties of grapes.
I am convinced that quiche-mish is not suitable for this particular recipe! It cannot be cut without damage, and the whole one will not be marinated, as the recipe requires, and as a result, the final taste depends on this process. Yes, and the taste of the quiche-mish is too dessert.

Premier
Argue, Olenka, I will not. This is your experience, I have mine.
I fry the grapes in oil with herbs, then I send the grapes that I didn't take into the dough.
The grapes are very tasty, I also use them for salads and snacks.
Green sishmish is preferable, its skin is stronger than that of black.
Picture for illustration.

Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)
This is a chicken liver salad.


Rada-dms
Premier, beautiful, Ol, I have to do that too!
But we are talking about this recipe!
For this recipe the grapes are not roasted, but pickled, so it is better to take large, tart ones and cut them. Although there will be no trouble if you take any one according to taste, color, etc.
But who wants to get closer to the authentic taste, then try to choose a dark, spicy, dense and not very sweet - this is how this pastry becomes more like bread or a flat cake, and not like a sweet pie with berries. That's all the nuances.
Gala
I have had this recipe in my bookmarks for a long time, I have long wanted to make it. Very in time they reminded him of
Olya, can you tell me how long it takes to cook? Is 2-3 hours enough?
Elena_Kamch
Gala, when kneading on the railway, it took me about 3 hours before setting up for proofing. Then he gets upset and bakes.
Gala
Yeah, so it won't work out quickly in the evening
Thank you, Lena!
Elena_Kamch
Galya, not at all! In my opinion, this bread directly asks for a leisurely, sincere approach.Maybe this is my vision, of course ...
Gala
Lena, I also love to "leisurely and mentally." I wanted to bake for my daughter, she had to call in, realized that I would not have time
Rada-dms
Gala, Gal, thanks for visiting the recipe! It seems to me that you should like the result! I miss it when I don't bake it for a long time! But I just forget about many recipes, even those that I myself exhibited.
Yes, it is not fast, you need to come out well dough!
Gala
Olya !!!!!

Quote: Rada-dms

- Let the bread come up twice and bake at 230C for minutes, then at 180C for 20 minutes.
how long does it take to bake at 230C? I already have bread on the way.
Elena_Kamch
Gala, in my opinion, not for long, 10-15 minutes. I do like this
Rada-dms
Elena_Kamch, thank you for not forgetting about our bread!


Added on Thursday, 13 October 2016 00:30

GalaGal, well, what happened there, how much heat !? My oven has not baked at this temperature for a long time, and now it’s already a month since it’s completely broken. So I don't remember, but 5-7 minutes exactly, like bread, in short! Has risen, has begun to gold - reduced!
Elena_Kamch
Rada-dms, Olga, how can you forget such deliciousness and beauty! As I buy grapes, I will definitely bake

Olga, happy birthday !!!Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)
🔗 🔗 🔗 🔗 🔗
I wish you health and beauty for many years, further creative inspiration, the fulfillment of all your ideas and, of course, great happiness !!!
Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)
Gala
It's too late ... it's all gone ...

no big deal, only overexposed

Elena_Kamch
Quote: Gala
Everything is lost...
Gala, do not frighten so !!! Will you show me the picture?
Gala
🔗
Olya, happy Birthday!

Lena, I'll show you tomorrow, now it's bad to take pictures. I really liked the bread, delicious! Combination of grapes, rosemary, anise, pepper and olive oil The remnants of grapes I will fire in this combination. And with the amount of liquid there was an ambush, I initially slightly reduced the flour, but despite this, I had to add even more water than Olya recommended. Made with bones, but next time, nevertheless, I will remove them
Elena_Kamch
Quote: Gala
even more water had to be added
And I also pour more water into the applesauce
Quote: Gala
Combination of grapes, rosemary, anise, pepper and olive oil
Yes Yes! A very interesting combination of spices The crumb itself is so ... mmmmm ... Sometimes we don't even wait for cooling ...
Rada-dms
Quote: Gala

It's too late ... it's all gone ...

no big deal, only overexposed

Check mark! If not for our tempering in competitions, my heart attack would be enough!
And so, only a nervous tick in the eyelid appeared a couple of times!
Thank you, my dear, for the detailed review, impressions and your experience! Glad you're going to do it again!

But I remember about the white elderberry, it has already become relevant!




Added Thursday, 13 Oct 2016 01:28

Every time I have a different amount of water - either apples affect, or weather and humidity.


Added on Thursday, 13 Oct 2016, 01:30

Elena_Kamch, Lenus, thank you for all the good things about me !!!
win-tat
Olga, happy Birthday!

Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)

Be the funniest and happiest
Good and gentle, and the most beautiful
Be the most attentive, the most beloved,
Simple, charming, unique,

And kind, and strict, and weak, and strong,
Let the troubles go out of the way in powerlessness.
Let everything that you want come true.
Love you, faith, hope, good!
Rada-dms
win-tat, Tanya! My favorite recipe has such correct lines! : girl_love: Thank you, my dear!

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