Toast bread (based on L. Geissler's recipe)

Category: Sourdough bread
Toast bread (based on L. Geissler's recipe)

Ingredients

Old dough
wheat flour 1 grade 90 grams
water 54 grams
pressed yeast 1.5 grams
sea ​​salt 2.5 grams
Leaven
wheat flour 1 grade 30 grams
milk (3.2%) 18 grams
active wheat sourdough 100% moisture 4 grams
Welding
wheat flour 1 grade 10 grams
milk (3.2%) 55 gram
Salt-yeast mixture
pressed yeast 4.5 grams
sea ​​salt 3.6 grams
water 36 grams
Dough
made dough all
leaven all
welding all
wheat flour / grade 270 gram
milk (3.2%) 45 grams
water 30 grams
butter (margarine) 24 grams
sugar 5.5 grams
shape 29 * 9 * 9

Cooking method

  • Old dough
  • Dissolve the yeast salt in water.
  • Add flour and knead the dough.
  • 2 hours at room temperature and 48 hours in the refrigerator.
  • Leaven
  • Knead all ingredients until smooth.
  • 18 hours at room temperature.
  • Welding
  • Mix milk with flour.
  • With constant stirring, bring on the stove to a temperature of 65 degrees.
  • Refrigerate.
  • 4-12 hours in the refrigerator.
  • Salt-yeast mixture
  • Dissolve salt and yeast in water (room temperature).
  • 8-12 hours in the refrigerator.
  • Dough
  • The dough was kneaded in KhP on the program "Russian cook" (7 * 5 * 12)
  • We load all the ingredients in the HP bucket except sugar and butter. We add them after 7 minutes of mixing.
  • The dough does not stick, dense Toast bread (based on L. Geissler's recipe)
  • We round off the dough and put it on fermentation in a warm place (I have a microwave with a 27 degree light on). Fermentation for 60 minutes.
  • Toast bread (based on L. Geissler's recipe)Toast bread (based on L. Geissler's recipe) Dough at the beginning and end of fermentation.
  • We get it. We make a rectangle out of the dough and wrap it in a roll. We press each turn. We fill the ends in the middle.
  • We put in a form greased with margarine.
  • Proofing for 90 minutes.
  • We put on the cover.
  • We put in the oven. The temperature is 230 degrees. We immediately reduce the temperature to 200 degrees. We bake for 30 minutes.
  • We take out, remove the lid, take out the bread. Let it cool. We cut and enjoy.
  • Toast bread (based on L. Geissler's recipe)
  • Toast bread (based on L. Geissler's recipe)
  • Toast bread (based on L. Geissler's recipe)
  • Toast bread (based on L. Geissler's recipe)
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4 hours excluding maturation of ingredients

Cooking program:

refrigerator, stove, HP, oven

Note

The bread recipe is taken from L. Geissler's blog. I baked it 2 times. The first time I did everything according to the recipe, but the dough was clearly not enough liquid. I didn't add it, though. The recipe said it was a tight lump. The crumb was tiny.
The second time I added water, reduced the amount of yeast. The result is pleasing. But ... I have a lot of taste in this bread. Next time I will use the old dough in a day, and the leaven in 15 hours.
What else is unusual about the recipe? Salt and yeast mixture. Information on it is very scarce, and even then in foreign blogs, only German. I don't speak German, so I read what Google gave. I understood that something was pulling something out. But knowing that salt inhibits yeast, the method was generally not clear. What I clearly understood was that it should be a fluffy, amazing quality crumb.
It helped me to deal with the translation Svetlenki- Light... She found information for me and translated it. Svetik, thanks.
Here's what we found together:

This method is only widely discussed in German blogs. What this method gives is the amazing quality of the crumb (described as incredibly fluffy, wonderful rise especially the last one in the oven).
The recipe calls for pressed (fresh) yeast. What's going on in the process? Despite the fact that salt inhibits the viable activity of yeast, it does not in any way affect their enzymatic ability. Salt draws fluid from yeast cells.But at the same time, the salt solution enriches and improves the protein of the yeast cells. It is the stimulation of yeast cell proteins that is important as they are responsible for enzymatic stability and stability. This way, the dough ripens more slowly and is fluffier as a result.
Like this.
The crumb is really fantastic. It can be torn with ribbons and tied with a bow. Maybe someone will dare to try? Recommend.

Galina S
Angela! unique !!! Pure heroism, if I get fired, I'll repeat
in one bread drain only !!!! I also haven't tried the sourdough in milk, but I've already seen the recipes
Quote: ang-kay
But ... I have a lot of taste in this bread
oh, of course. Well smart girl !!! I'm ashamed, I'm looking for something simpler and faster, fewer body movements
ang-kay
Checkmark, thanks. Yes, here and there are no gestures. 10 minutes for everything.
And you work. You can't quit. Terrible time.
lungwort
Angel, you can't do that! Every day some kind of culinary art. Bread. How not to start sourdough here again! If I mature myself, I will definitely repeat it. Although sometimes I don't get the desired result right away. You need to feel the dough, especially the bread. You will have to wait an hour with praise.
please
What a beautiful bread you have!
ang-kay
Natasha, Thank you. I can't help but bake. If the day is without baking, then the patient goes. And I don't always succeed.
Nadia, Thank you. I tried to.
Leonidovna
ang-kay, Angel, what is your uniform and where did you buy it? I really want a toast dish, but I don't know which one and where.
ang-kay
Olga, Odessa toaster form with a lid. Type in a search engine, it will show.
Leonidovna
Thanks, I'll go look.
Tumanchik
Angela is a very extraordinary crumb. The technology is really unusual, but I am sure that nothing is impossible for you. Your bread is the height of perfection! I will freeze in deep sorry!
Irgata
Quote: ang-kay
Salt-yeast mixture
minute 10.04 a little about the effect of salt on the structure of the dough
ang-kay
Tumanchik, thank you, my dear, for the kind words.
Quote: Irsha
min 10.04 a little about the effect of salt on the structure of the dough
Irina, Thank you. I looked with pleasure.

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