Wheat bread with flaxseed on old dough and liquid yeast

Category: Yeast bread
Wheat bread with flaxseed on old dough and liquid yeast

Ingredients

pre-enzyme:
fruit liquid yeast 100g
wheat flour 1 grade 100g
sour cream 1 tbsp. l.
honey (sugar) 1 tsp
dough:
pre-enzyme whole
old dough 130g
water (or whey with water) warm 160g
wheat flour, premium 300g
honey (sugar) 1 tbsp. l.
salt 6 g
flax-seed 2 tbsp. l.
vegetable oil 10g

Cooking method

  • This recipe is for fruit liquid yeast and old dough. I knead the "old dough" on purpose and store it in the refrigerator for up to 3 weeks, using it as needed. The usual recipe - wheat flour 500g, water 350g, sugar 1 tbsp. l., salt 0.5 tsp., yeast 5 g. This test was 5 days old. The required piece of dough must be removed from the refrigerator 1 hour before kneading.
  • Prepare a pre-enzyme 14-16 hours before kneading by mixing all the ingredients and leaving them to rise in a warm place, stirring every 4-5 hours.
  • Prepare the dough by mixing the pre-enzyme, old dough disassembled into small pieces, warm water, sugar and flour. Mix for 15 minutes, I do it in HP on the "Pelmeni" program. Leave for 30 minutes, add the rest and start the "Dough" program. I have 40 minutes to equalize the temperature and only then knead and stand for another 1.5 hours. Accordingly, if it is not done in HP, then the time distribution will be as follows: 15 minutes kneading, 1 hour - standing the dough without adding salt, oil and seeds, 2nd kneading dough with additives for 10 minutes, standing for 1.5 hours with 2 kneading. The dough turns out to be soft, elastic, sticks a little to the hands, but does not stick to the walls and bottom.
  • From this amount you will get 2 bread in the form of 21x11cm, one bread in the form of 29X12cm, one large hearth. I made 1 in a 21x11cm shape and one in a cauldron. Divide the dough into the required number of parts, stretch-fold, shape into a ball and let rest for 10 minutes under the film.
  • Stretch-fold again and form the desired shape. Place in a mold or on paper for final proofing and place in a warm place with steam for 1.5 hours until 2-2.5 times increase. Bake in a preheated oven at 250 * C with steam for 15 minutes (in a cauldron with a closed lid), reduce T to 200 * C and bake for another 20-30 minutes, depending on the size.
  • Wheat bread with flaxseed on old dough and liquid yeast Wheat bread with flaxseed on old dough and liquid yeast Wheat bread with flaxseed on old dough and liquid yeast Wheat bread with flaxseed on old dough and liquid yeast
  • Thanks to the old dough and iron products, as well as flaxseeds, the bread acquires an amazing taste and aroma, a crispy crust and an airy porous crumb.
  • Wheat bread with flaxseed on old dough and liquid yeast
  • Wheat bread with flaxseed on old dough and liquid yeast
  • These are the cuts:
  • Wheat bread with flaxseed on old dough and liquid yeast
  • Wheat bread with flaxseed on old dough and liquid yeast

Note

You can bake this bread only on old dough, but with the addition of dry yeast. Then for the dough you need to take the old dough - 130g, wheat flour 400g, water 280g, salt 6g, honey (sugar) 1 tsp, yeast 4g, oil 10g, flaxseed 2 tbsp. l.

Zachary
When only have time to repeat all this. Thanks for another detailed recipe.
Linadoc
Quote: Zachary
When only have time to repeat all this.
And my family has already swept one of the two, tomorrow a new one must be installed.
Rada-dms
Lina, an interesting recipe, the crumb beckons! Thank you! While saving up recipes!
Song
Linadoc, oh, what a delicious bread. And the crumb ... lovely. Thanks for the recipe!
Linadoc
Olya, Anya, thank you! The crumb is awesome, soft, airy and fragrant.
Elena Kadiewa
Lina, the bread is breathing!
Albina
Yesterday I baked it according to the Admin recipe on an old dough (I bake it once a week) and there was a thought about using liquid yeast. And Linochka has already embodied this idea. Thanks. I'll try to bake it next week. Until then, bookmark
stanllee
Such crumbs are very attractive and once again climb into the mouth))
Loksa
Lina, very beautiful and delicate bread turned out. These railroad cars are tearing bread inside not like a child! The brick has more chaos in the section, and the round one is somehow more schematic. Shaped the same way? Or how will it be?
Oh, thank you for the recipe!
Linadoc
Quote: elena kadiewa
bread just breathes!
Yeah, Len! Delicate! And what an aromaaaaat!
Quote: Albina
I'll try to bake it next week.
Albina, definitely! It's worth it!

Quote: stanllee
once again climb into the mouth))
In my family, this is very accurate!

Quote: Loksa
The brick has more chaos in the section, and the round one is somehow more schematic. Shaped the same way? Or how will it be?
She formed a brick and put it into shape. And the round one at first stood in the proofing basket, and then I passed it into the cauldron, it settled well during transshipment, but then grew up.
Light
Fuzzies with a crust. Super!
lappl1
Not bread, but a dream! And what a crumb! I will definitely bake! Thank you, Lina!
lappl1
I baked bread! The dough is fermented. I don’t know why? I think the railways were very active - they almost spat out of the jar. And the old dough was also cooked on very active railways. The bread turned out to be very lush. And even the fact that the dough fermented did not affect its rise during proofing and baking. Baked on a railway, prepared on fermented tea from raspberry leaves + apple + blackberry (50:30:20). As an old dough - a piece of rye-wheat 2 weeks ago. Yes, and the tea is dark, so the incisions look gray. And there are also a bunch of bubbles in the cuts that burst when I cut the workpiece and never recovered. Therefore, the cuts turned out to be somehow loose. In the evening I will taste, then I will show you bread in a cut.
Thank you, Lina, for the recipe!

Wheat bread with flaxseed on old dough and liquid yeast
lappl1
Awesome bread turned out! Gorgeous recipe! I recommend to everyone! Even though I see flaws in it (on my part), the bread turned out to be fantastic! I couldn't resist and ate 2 slices of bread at once, which doesn't sound like me ... Crazy taste. For some reason, sweetish, although there is a minimum of sugar. And what a smell and taste is given by the railway from tea! It is something! The crumb color is a little strange, but this is due to the same tea. But it is not important! The taste outweighs everything. In general, bake, you will not regret it!
Here are the cuts:

Wheat bread with flaxseed on old dough and liquid yeast

Wheat bread with flaxseed on old dough and liquid yeast

Linochka, thank you very much for the cool recipe!
Linadoc
Wow ! Lyudochka, aunt Lucy, clever girl! Extraordinary beauty!
lappl1
Linochka, thank you for such a cool recipe!
fedorovna1
Linadoc, Linochka and I are grateful to you !!! What a delicious treat I got. Thank you very much for the recipe !!!
Linadoc
Tatyana, glad that the recipe came up, bakes for health

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