Sourdough and grape fruit yeast bread

Category: Sourdough bread
Kitchen: ukrainian
Sourdough and grape fruit yeast bread

Ingredients

Dough (pre-enzyme)
liquid yeast 35 grams
wheat flour 1 grade 35 grams
Dough
wheat sourdough 100% moisture active 90 grams
Dough (pre-enzyme) 60 grams
water 200 grams
tomato paste 30 grams
premium wheat flour 400 gram
corn flour 50 grams
fructose (sugar) 1 tsp
soft margarine (vegetable oil) 20 grams
ground black pepper pinch
salt 10 grams
instant yeast 1 gram

Cooking method

  • Dough (pre-enzyme)
  • Mix all. Leave for 12 hours in a warm place.
  • Leaven
  • Refresh 5-8 hours before kneading.
  • Dough
  • The batch was made in KhP.
  • Mix water with pasta, sourdough and dough. Pour into a bucket.
  • Mix flour with yeast and fructose.
  • Place in a bucket. Start mixing.
  • 5 minutes after the start of kneading, add margarine, salt and pepper (you can not add or put more).
  • Kneading 20 minutes.
  • Sourdough and grape fruit yeast bread The dough is steep, slightly soft, not sticky. Round off, ferment in a warm place for 120 minutes. Stretch-fold once in the middle of fermentation.
  • Sourdough and grape fruit yeast breadSourdough and grape fruit yeast breadSourdough and grape fruit yeast bread Dough at the beginning, middle and end of fermentation
  • Form bread of any shape. Proof seam down on a sheet of baking paper. covering the workpiece. After 60 minutes, make cuts and transfer the bread and paper to the oven.
  • Bake on stone, cast iron skillet, upside-down sheet with steam for the first 10 minutes at 240 degrees.
  • Remove the steam, lower the temperature to 180 degrees, briefly air the oven.
  • We bake until ready. My total baking time was 45 minutes.
  • We take out, cool, cut and enjoy.
  • Sourdough and grape fruit yeast bread
  • Sourdough and grape fruit yeast bread
  • Sourdough and grape fruit yeast bread
  • Delicious bread for you!

The dish is designed for

1 roll

Time for preparing:

4-4.5 hours

Cooking program:

HP, oven

Note

Delicious bread. The taste reminded me of a sliced ​​loaf (maybe because of the margarine). The tomato paste gave a nice crumb shade, the pepper was not felt. Therefore, you can skip or put more. Despite the fact that there is corn flour, the crumb is not dry, but even wet. I liked the bread. The recipe is fancy. Recommend!

Tumanchik
Well, how much fantasy this Lady gives us masterpieces!
plus golden hands and skill = and profuse salivation
stanllee
BRAVO!!!! no more words.
Trishka
I have no words for such beauty, alone!
A masterpiece, what can you say !!!!!
Thank you !!!!
RepeShock

Sumptuously!
As always
Myayayayakish !!!)))
Tanyulya
Masterpiece!!!! I have no more words!
Ikra
ang-kay, well, it is simply impossible not to note! Bread of incredible beauty, crumb is a dream! It is immediately evident that such bread is baked by golden hands!
ang-kay
Girls!Thank you so much for your attention and appreciation! I tried to.
Albina
Angela, did not even doubt whose such beauty Is it possible to pass by
ang-kay
Albinochka,
lettohka ttt
Mamadoragayayaya This is bread !!!! : girl-swoon: And you crumb .... Delightful eyes !!!! : bravo: Angela, Masterpiece bread !!!!!!
lettohka ttt
: oA feed !!!!! Pestnya !!!!!!!!
ang-kay
Nashenka,I really embarrassed myself
lettohka ttt
Angela, can you tell me how to make cuts on breads correctly? It turns out very nicely!
ang-kay
Can. of course. I have already written several times. that I cut with a blade. Movements must be confident. The blade is sharp. The cut depends on the test. Soft dough can be cut once and that's it, while more elastic dough allows you to do whatever you want. It is also important how deep you cut, whether you hold the blade straight or at an angle. Everything depends on the practice.I remember how I made the first incisions! Hands are shaking, the knife does not work. Horror. Now I got the hang of it.
lettohka ttt
Thanks Angela, I will try !!! I hope I can do it too !!!!
ang-kay
Of course it will.
Rada-dms
Angela, the cuts in your bread are amazing! This is already a real skill! The recipe is interesting, I bookmarked it until the times when I return to baking bread! Thank you!!!
ang-kay
Thank you, Olya!

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