Wheat-rye bread with long proofing

Category: Sourdough bread
Wheat-rye bread with long proofing

Ingredients

active wheat sourdough 100% moisture 150 grams
water 200 grams
fructose 1 tsp
wheat flour / grade 260 gram
wheat flour, c / z 50 grams
peeled rye flour 50 grams
salt 9 gram

Cooking method

  • Feed the starter culture 6-8 hours before kneading.
  • Kneading was carried out in KhP on the program "Testo" 5 * 5 * 10
  • Dissolve fructose in water (you can take ordinary sugar or honey).
  • Mix the starter culture with water, add flour.
  • After five minutes of kneading, add salt.
  • The dough is soft, does not stick.
  • Round the dough and put it on fermentation.
  • Fermentation 180 minutes, stretch-fold in the middle of fermentation.
  • Wheat-rye bread with long proofingWheat-rye bread with long proofingWheat-rye bread with long proofing Dough at the beginning, middle and end of fermentation.
  • We form bread of any configuration.
  • Place in a basket well-dusted with rye flour, seam up. We put on the package.
  • We put in the refrigerator at a temperature of 5 degrees for 22 hours. If you have a higher temperature in the refrigerator, then you need to reduce the time.
  • We take out the workpiece. Visually, the bread did not fit very well. Leave at room temperature for 3 hours.
  • We bake on a stone at a temperature of 240 degrees for the first 15 minutes with steam.
  • We remove the steam, reduce the temperature to 180 degrees and bake until tender. I have another 20 minutes.
  • We take it out, let it cool, cut it and enjoy!
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Wheat-rye bread with long proofing
  • Delicious and beautiful bread for you!

The dish is designed for

1 roll

Time for preparing:

6-7 hours

Cooking program:

HP, refrigerator, oven

Note

Delicious bread. The crust is very crispy, even slightly rough. The crumb is very tender, rolls up into a tube. You can let it cool under a towel. The aroma of this bread is crazy, so real bread. There is a barely perceptible sourness, which does not spoil the absolute taste. It seems that this is a very long cooking process, but working with this bread is absolutely ordinary, no other effort is required. If you decide to cook it, then you should like the bread. Fancy bread. Recommend!

Tanyulya
What yummyaaaa !!!
Photos are great !!! It looks so delicious with cheese! Hochuuuuu
Rusalca
And the holes are gorgeous!
Albina
I looked at the photo and thought about a roll cake And here is delicious and beautiful bread And I'm already so hungry at work
ang-kay
Girls, Thank you!!!!
Quote: Tanyulya
With cheese
Tasty to disgrace!
Quote: Rusalca
holes
There is such a thing, and even the "correct" ones.
Quote: Albina
cake roll
Quote: Albina
I'm so hungry at work
Run fast from there, run to the food!
Albina
I got home, had dinner. Now I calmly looked again at all the pictures of this bread. All the same, I would not refuse a piece.
Bulka
Beautiful and certainly delicious bread. I also want to try to bake ... but I cannot make friends with the proofing basket ... when I turn over, my bread settles ((((
ang-kay
Quote: Albina
I would not refuse a piece.
Albina, pull it faster.
Bulka, thanks for your attention to the recipe.
Quote: Bulka
... with a coup, my bread settles
Alyona, the basket has nothing to do with it. It’s your bread that’s proofing. If the proofing is correct, then nothing will happen to him. Try to reduce the proving time.
Bridge
Abaldet! Angela, very beautiful, very aromatic. I like to add whole flour - it has its own aroma, so ... earthy or something.
ang-kay
Yeah, Natashik, Tsz flour and rye give a breathtaking aroma! And thanks for the praise!
Sonadora
Angel, take me with you ... a cat. I'll catch mice and birds for you. I agree to live on bread and water.
Just mind-blowing bread!

ang-kay
Nope, even though you are a cat on the avatar, I'll take you as a man. You will bake buns, and I will bake bread. I can move to you. You also have an ice cream parlor and a camera down.
Tanyulya
But take me there, I will not eat much, I will try and taste.
I can sweep floors ... I can do a lot
ang-kay
Tanyulya, you will bake cakes and all sorts of waffles. We will find who will sweep the floors

We will take turns

Tanyulya
Oh, Angela, a kind soul !!! Thank you!!! I really want your bread and Man'kin's buns! At least a little bit, but try
ang-kay
And I want your crap And I myself will not be going to make them. Need a magic pendel a kiss on both cheeks.
Tanyulya
Here it would be possible to exchange on an Internet, but I would always be! And you look everything would have tried.
Consider that I kissed tabi !!! Do the babies!
ang-kay
All. I promise.
lungwort
Angela, what holes the bread has! .... Here someone was going to sweep the floor. So I am a consonant instead of Tanyula.
ang-kay
Natasha, I'm sure you have other talents. We will use them.
Kras-Vlas
Oh, what a beauty !!! Such an openwork crumb! Angela, I always admire your breads and dream of baking.
ang-kay
Olga, Thank you. And dreams must come true. What prevents such a small dream to come true?
Kras-Vlas
Quote: ang-kay
What prevents such a small dream to come true?
Giggle, I bring to life !!!
I did everything strictly according to grams, hours and degrees, only kept it in the refrigerator for 17 hours, because it was 6 degrees (not 5), and it was already evening ...
It turned out a striped pole with a forelock:
Wheat-rye bread with long proofing Wheat-rye bread with long proofing

And why was he so ripped?
The bread is delicious and aromatic. It's good that I took a full-length photo in the evening, because in the morning I found only half of the bar on the table.
Thank you Angela for the interesting recipes.
ang-kay
Ol, killed on the spot! The beauty turned out and so everything is correct. Rounded, uniform holes. Well done! And how pleased I am! I didn't even think that you would make up your mind. I'm a provocateur! Yes? But this is a good provocation. I think it was not difficult? Thank you so much. Your giggle
ZimaLeto
Quote: ang-kay
Kneading was carried out in KhP on the program "Testo" 5 * 5 * 10
Please tell me what is 5 * 5 * 10?
Very nice bread! I wanted to bake to the point of impossibility :)
ang-kay
Tatyanathanks for the praise. This is the work of the HP program, the first batch is 5 minutes, the rest is 5 minutes and the second batch is 10 minutes. You just need to pick up a similar one in your HP.
Kras-Vlas
Quote: ang-kay
I'm a provocateur! Yes? But this is a good provocation.
I agree, provoke further !!!

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