Bread from a mixture of flakes on old dough and cabbage brine (bread maker without "Baking" mode)

Bread from a mixture of flakes on old dough and cabbage brine (bread maker without "Baking" mode)

Category: Yeast bread

Ingredients
For old test (base):
Flour 1 grade	100 g
Water	68 gr.
Dry yeast SAF-INSTANT	1 gr.
Welding:
Mix of 4 instant flakes	38 gr.
Red malt	3 gr.
Boiling water	100 g
For the test:
Old dough	60 gr.
Whole brew
Liquid:
Pickle any (I have an old cabbage very vigorous)	95 gr.
Water	105 gr.
Honey	10 gr.
Vegetable oil (olive)	2 tbsp. l.
Dry components:
Flour 1 grade	230 g + 30 g for adjustment
Rye wallpaper flour	45 gr.
Buckwheat flour	45 gr.
Dry yeast SAF-INSTANT	1.5 gr.
Coarse sea salt	7 gr.
Water to dilute salt	10 gr.
Sprinkle flakes	1 tbsp. l.

Cooking method

• Cooking old dough. It is a refrigerated base that is added to almost all baked goods. Mix all ingredients and close the lid with air. The dough is thick.
• 
• Keep on the table for 1-2 hours and put in the refrigerator. Can be stored for a week.
• We prepare the tea leaves 1-2 hours before kneading the bread. Pour boiling water over the malt and flakes.
• 
• Stir and cover with a tight lid. Shake it a little more sometimes. We take out the norm of the old dough from the refrigerator. Tear in pieces into a bucket of a bread machine. Fill with a mixture of brine and warm water. The liquid should be at room temperature. The dough is heating up. The tea leaves are infused.
• Kneading the dough. I spend it on the Baking mode. The total program time here is 3 hours 25 minutes. But due to the fact that the stove beats the bread so hard during the kneading process, it crumbles heavily in finished form. Therefore, I interfere with the batch. My bread maker does not have a Bake mode. Due to the circumstances, I can only bake in the Bread Maker, but you can bake this bread in the oven calmly.
• So, after the time has passed, I start mixing. I send honey and olive oil to the HP bucket, where there is already liquid and the old dough. I sift all the flour (I take only 230 g of wheat), add yeast. I turn on the batch. I stop the stove 5 minutes after mixing. Cover with a cap and leave for 5 minutes. I dilute the salt with water and dissolve it. Then pour the dough with salt and water and add another 30 grams of flour. I turn on the Baking mode again from the beginning. I adjust the dough in the process, the bun is quite dense. This is normal. It will then soften. I help with a silicone spatula. But after 5 minutes of kneading, I pull it out. While the oven is idling, I shake out the dough on the table, greased with vegetable oil and greased hands with the same oil, fold the dough with an envelope and cover with a cap. The dough is very pleasant to work with. Practically non-sticky. My oven bucket and wipe it well. The scapula is no longer needed. I return the dough to the HP bucket. I cover the bucket with a cap. All this time my bread maker is kneading the dough. And when the stove finally goes to proofing, I put the bucket back. First proofing 45 minutes.
• Then the stove turns on for a warm-up, but I intervene again. I take out the bucket. I repeat that all these dances with tambourines are in order to avoid excessive crumbling of the bread. I shake out the dough on the table. It is very pleasant to work with, it sticks quite a bit. I fold it in an envelope and roll it around to give a beautiful loaf. Roll on all sides in cereal flakes.
• 
• I return it carefully to the HP bucket, cover it with a cap.When the stove finally stops heating and goes into the second and third proofing, I return the bucket to the HP. Since 20 minutes of intensive kneading will simply kill the crumb of bread. I don't get the dough anymore. The second proofing takes 90 minutes.
• Baking takes 57 minutes, weight 1000, medium crust.
• 
• 

Note

Shake out the finished bread carefully. The crust is very thin and soft. I did it unsuccessfully and damaged the crust. Sadness.
Delicious, aromatic, healthy, soft crust. With this technology of baking in the microwave, the crumbling is reduced to a minimum. In my case, in the absence of any other baking method, this is a huge success.
With love, your Tumanchik.

[Ira]

Ira, a beautiful and neat bread turned out

Here I describe the work with the "old" test:
Wheat bread with old dough dough (BEGINNING)
Wheat bread on old dough dough (oven)

Wheat bread made from old dough (Admin)


How I store and prepare old (sour) dough for kneading

[Admin]

Admin-Tanyusha, thank you very much. I really appreciate your science. I will definitely reread everything.