Bread "Gray honey" on desem

Category: Sourdough bread
Bread Gray honey on desem

Ingredients

dough
DEZEM dough / bun 15 g
whole grain wheat flour 100 g
water 100 g
salt pinch
dough
flour 1 grade 400 g
cellulose 20 g
flaxseed flour 30 g
serum from the refrigerator 330 g
unrefined sunflower. oil 1 tbsp. l.
honey 20 gr (1 hour with sky slide)
salt to taste, I have 0.5 tsp from HP
dough all

Cooking method

  • Bread Gray honey on desem
  • Opara
  • Desem (I have a dough stage) dissolve in water, add flour, leave for 12 hours
  • Dough
  • Add all ingredients except salt to the HP bucket. Mix the ingredients for two minutes, leave in a bucket for 20-30 minutes. We again turn on the kneading for 10 minutes, add salt at the end.
  • We get such a dough
  • Bread Gray honey on desem
  • After 1h15min add
  • Bread Gray honey on desemBread Gray honey on desem
  • After 1 hour 15 minutes, fold it again, let the dough rest for 10 minutes, shape and put it away for proofing for 1 hour
  • Bread Gray honey on desemBread Gray honey on desemBread Gray honey on desem
  • Baked at 240g for 15 minutes with steam, then 30 minutes at 180g
  • Bread Gray honey on desem

The dish is designed for

950 g

Time for preparing:

5h10min

Cooking program:

HP, oven

Note

Despite the small amount of honey, the bread turned out to be exactly honey, both when baking and in taste!

celfh
This is not bread)) This is a work of art!
barbariscka
Lovely bread !!
Admin

Natasha, what a handsome man it turned out. It can be seen from afar that it is prepared with soul!
THANKS for the pleasure of looking at the bread
stanllee
Impressive .. Smell, crust, crumb ... mmm
ang-kay
Handsome!
MariS
What a fluffy, Natasha! Whey always produces excellent bread: both beautiful and tasty.
Tumanchik
Very beautiful, and fragrant - the aroma comes straight from the screen! Thank you for sharing your beauty!
dopleta
Wonder how good!
lappl1
Handsome! Do not take your eyes off!
Rada-dms
Unmatched bread!
NataliARH
Thank you, my dears!
I will bake such crusts for YOU!

and in general it's all a magic basket, I have absolutely nothing to do with it ... so, I was standing next to

And I was expecting a question about the flour-liquid balance. So everyone knows, well, good!

lettohka ttt
The bread is just a miracle !!!! And the crumb .... Just a masterpiece !!! Natochka, how does it work with white stains ?? Sprinkle it with flour ??? And I'm interested in the ratio of liquid to flour? For those in the tank! :-) :-) :-) I'm still mastering the sourdough, thanks to one of our members of the forum, for which she thanks her, I shared both the sourdough and the recipe for cooking !!! I take this bread as a bookmark, I will definitely try it when I gain experience !!! Thanks for the recipe !!! :-) :-)
NataliARH
Natalie, the white drawing is from the form for proofing the dough, you can see it in the photo, twisted in a spiral ... when you turn the bread out of it, the drawing is saved, I say it's all a basket))))

but about liquid flour: here 550g (of which 20 fiber and 30 linen, well, not the essence) flour for 460g of whey ..... doesn't it seem that MNOGAAA ?! if the liquid is added at room temperature or warm, then it will be a liquid, and if it is cold (I am writing from the refrigerator), then everything is fine, besides, the temperature of the dough becomes about ideal, I don't bother much, so I'm studying for interest ...

Here is our guru-baker Tatyana-Admin describes everything about the dough, excerpt from the topic :

Quote from the book "Confessions of a Baker" by Gerard Aze (France)

“Let me remind you of Rule 56, which is extremely important for successful baking. As I said, it means that the total temperature of the air in your kitchen, flour and water should be 56 * C. For example:

Air temperature: 22 * ​​С
Flour temperature: 20 * С
Water temperature: 14 * С

Individual values ​​can vary by several degrees, but the amount should remain the same. "

At home I have Africa 27-28, that is, roughly similar to the truth.

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