Whole Wheat 50:50 Bread and Pizza Dough (Peter Reinhart)

[Katyusha]

From such a grown overnight in the refrigerator

Oh, what a nice kolobok !!! Lovely!
Perhaps the capacity is just too small for him.
Katyusha, 12 g of fresh yeast for this amount of flour just right, not a lot. But if they are so active, then you can put less the next time, it will rise by 10 years too.

[Galina]

I haven't added linseed yet, but they are available, so I'll experiment in the near future. I read that when soaked, they form a very thick, sticky substance. Therefore, it is necessary to increase the amount of water, although we do not soak them separately?

Galina, I do not soak them separately, I just add them to the flour and knead the dough. They will swell during the proofing process, but will not be sticky. Therefore, you may need a little more water than in the recipe.
Yes, I forgot to write the previous time that you can also add a mixture of different types of seeds and seeds, everything depends on your own taste and desire, but also control the amount.
I also sometimes replace 50-70 g of whole grain flour with whole-grain oatmeal (I like baked goods with oatmeal), so it seems that the flavor of the bread is somewhat different, well, and some kind of variety in the recipe.

Galina, very nice, we will be on the "you"

[Anise]

Anise, I'm tormented now ... maybe it should have been besieged?
Thanks for the idea with oatmeal, the veus is really fun and unusual in bread

... I'm tormented now ... maybe I should have besieged him?

The author did not meet any recommendations that during the storage of the dough in the refrigerator it would have to be crumpled. But if the dough "runs away" from the container, then yes, you can knead it slightly. Perhaps yours will be able to hold on to this beautiful ball. It seems that it has already approached enough and should not grow any more. Katyusha, tell me later how this kolobok will behave, okay?

I report)))
the bun did not run away, was blown away a little, but there were a couple of delicious bubbles))
I took it out of the refrigerator, which means I’ve warmed myself up, put my hands in oil and stretch & fold, the dough is just airy - very obedient and beautiful: girl_dance: very pleasant to use
under the bag of proofing, meanwhile, she heated the gosyatnitsa of the Soviet edition ... a 210 cabinet for 15 minutes under the lid, now I opened it and put another 37 ...
....
fsё, baked



tomorrow cuts and taste impressions

Cut ... the crust is thin, the bread is airy, tasteful
Hoya and I see flaws ... the porosity is heterogeneous ... we will work more

[katko]

katko, Katerina, oh, what a handsome man baked!
The bun did not disappoint! The crumb on the cut is tender!
Congratulations on a good bread!

Previously, I also baked bread in an old duck, she really helped out. And the bread in it turned out good. I set the baking temperature a little higher, 230 C. 30 minutes - warming up an empty form with a lid in the oven, 30 minutes - directly baking bread with a closed lid, then removed the lid and another 10-15 minutes without it until the desired browning of the bread.

[Anise]

Anise, Anya, the crumb is really tender, straight air
Thanks for the congratulations
I myself am very happy with it
I will try next time with flax seeds, sesame seeds and pumpkin seeds .. and a little more to reduce the amount of yeast and increase the days of fermentation))

And now what or on what are you baking? I don’t bake all the bread in it, somehow it suits my mood .. And in a ceramic pancake maker, when the preparation is small, and just on a clay tray and on a baking sheet and in a cast-iron pan ...

[katko, Katyusha]

katko, Katyusha

And now what or on what are you baking?

Mostly on a stone for baking in the oven, and baked goods just on a baking sheet.I have a ceramic bread pan (the tray and the dome are the same on top), I cook this bread and other hearths in it, but for some reason I still remember that simple duck, here's a wonderful bread "she knew how to bake."

Hello. From this amount of flour, bread weighing probably about 1 kg or more is obtained. For my family of 2, that's a lot. Can the amount be halved, will it affect the process?

[irina tukina]

irina tukina, good day! Of course, you can reduce the amount, the main thing is to observe the same proportions and dough preparation technology.

Anis thank you. And also asked what kind of baking wheat flour. We have wheat of the highest grade in Tallinn, 1st grade, whole grain.

[irina tukina]

irina tukina, it didn't work out quickly, but I have already replied to your message, please check your mail

Thank you very much. I read it.

And I got such a handsome man.

I have a question for experts. And can this bread be kneaded with sourdough, and not with yeast? I would like to use less yeast.

[irina tukina]

irina tukina, very nice bread was baked! I hope you enjoyed the taste!

And can this bread be kneaded with sourdough, and not with yeast?

Ira, it is better to ask in the "Starter cultures" section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0... There, experienced bakers will tell you how to recalculate the recipe for the sourdough you have. I don’t use starter cultures, so I can’t help, I’m sorry. But any sourdough still contains yeast, it's just that they are "wild", "spontaneous" (I don't know how to call them more correctly), and not industrial.

I want to rehabilitate S. Pudov flour)
Nice flour, but! The platypus "delivered a package that was stored in violation of the instructions, the smell was unpleasant.

Thanks for the recipe, I've baked it strictly according to it several times. Now there is no CZ flour, but there is wheat premium and 2 varieties. How to make a replacement? Can you completely replace it with 2-grade flour? Or will it be wrong?

[Anise]

Anise, the recipe is wonderful! Bread always turns out, hooked on it specifically.

something like this.
Thank you very much! I really don't know if I'm shaping it correctly, I'm afraid to crush it too much. Maybe you need to tighter?

And this bread with the addition of peeled rye flour, on whey and it seems like a cut turned out. For me, this bread is unusually tasty and just a stick is a lifesaver

[Anise]

Anise, Hello! Unfortunately, you haven’t looked here for a long time, and I’m again with a report. My assistant Kenwood KM096 appeared, and of course, the first thing I did was knead the dough according to your recipe, since I mostly bake only it. The bread is really delicious, soft and has a long shelf life. This time it's a little experiment, I slightly changed the mixing technology. Perhaps this is a different bread, but also delicious. At the request of Keshevodov, I will write everything down in detail. I apologize if this is not to your liking. Proportions for 400 g flour:
Wheat flour 1 grade - 200 g
Whole grain wheat flour -165 g
Peeled rye flour -50 g
Pressed yeast - 6 g
Sugar - 2 tsp
Salt - 1.3 tsp
Water + whey in half - 330 g
Ol. oil - 20 g
Flax seed - 15 g
First, knead only flour and liquid (I left a little liquid for the yeast) with a K-nozzle at a minimum speed of 1 min, rest for 30 minutes. Then I added the rest of the ingredients, using the Hook attachment, kneading for 8 minutes. at 1 speed. The dough is pretty runny. On the oiled table, folded it 4 times (it was possible only with a scraper) every 15 minutes. Next, into a container (grease with oil), close it with a lid and leave it on the table for 1 hour, then in the refrigerator for 24 hours (I have +5 degrees). The next day, it was warmed up on the table for 1.5 hours. I sprinkled the table with flour, laid out the dough, folded it and left it under the lid for 20 minutes, while not crushing it much, then molded a loaf (also carefully) and proof for 1.5 hours. Baked on a stone with steam, 30 minutes in time. Something like this ... It turned out to be a nice perforated bar. I want to try it with less yeast, I think it should work.

[Marina]

Marina, excellent bread, pleasant nostril, maladtsa, well done

[Katerina]

Katerina, Thank you! I am very pleased

[Marina]

Marina, Thank you!!!

[zvezda]

zvezda, to your health!

[Marina]

Marina, beautiful and sure delicious bread turned out!
Cold fermentation is a thing

[Yulia]

Yulia, not that word! I like it very much, bread with such a rich taste turns out

[Marinuly]

Marinuly, Marina! You have made excellent bread. Thank you for adapting to our CM, I will definitely try to bake one too. I had such a question, and how many degrees do you heat the oven so that the baking stone heats up well?

[Darkusha]

Darkusha, if without a cap, then up to 280 * within an hour, then I give steam, plant the workpiece, lower t * to 230 *, bake for 15 minutes, remove steam, lower t * to 200 * and bake for 15-20 minutes. And if with a cap, I heat it up to 240 * (stone and cap) for at least 1 hour, put the workpiece under the cap, bake for 30 minutes, remove the cap, bake for 10-15 minutes at 220 *.

[Marinuly]

MarinulyMarina, do you have a steam oven? Or do you mean a baking sheet with water from below?

[Elena]

Elena, without steam. I put the baking sheet down at the same time as the stone, before planting the bread, pour about 1 / 2-2 / 3 cups of boiling water into it, then after 15 minutes I remove the baking sheet from the oven.

[Marina]

Marina, I never baked bread in the oven, I looked at yours and I just caught fire to try

[Elena]

Elena, in fact it is not as difficult as it seems. When I put my first bread in the oven, I was terribly worried, and even now I worry every time: how will it turn out ?!
And I put a small rectangular shape down, you can not really need a frying pan, ideally a cast iron one.

[Anise]

Anise, came with gratitude for the bread!

Everything is according to the recipe, cutting in oil, sprinkling after molding - semolina + corn flour, tasty and very interesting in texture: a contrasting pattern, but the crust is rough.
Baked in a day and on the fourth, I liked the second one more.
I took the recipe to continue the experiments!