Admin
Using aged cottage cheese in bread dough.

The topic of the conversation is the use of aged lactic acid products when kneading bread dough.
Such lactic acid products can be: aged cottage cheese, sour cream, fermented baked milk, kefir and others.

What are aged lactic acid foods (milk)?
This is milk that you put on the table (open air) or in the refrigerator to sour and ferment for several days or even weeks.
The main thing is to make sure that the fermented milk does not become covered with pink mold, then you just need to throw it away, it is dangerous to use such a product in bread.
The milk needs to be brought to the state of "now, here it will start to grow moldy", but it does not grow moldy !!!!!
The milk has a sharp sour yeast smell, this is exactly what we need !!!!
The older the milk, the better for the dough.

Why is it necessary to use aged milk in the dough?
Because it is during this period of aging of lactic acid products that lactic acid bacteria develop vigorously in them, which begin to act more intensively on the dough like yeast, than the best way to raise various dough, make it friable and tasty.

Remember what a quick sourdough is obtained precisely on aged kefir!
Another example.
Try to cook pancakes with fresh kefir (cottage cheese, sour cream), and aged.
On fresh kefir, the pancakes will turn out to be sour in taste and flatter in shape.
On aged kefir, the pancakes will turn out to be lush, porous and very tasty in taste, without a sour taste and smell.

Such milk has a very favorable effect on the dough using heavy flour - whole grain, various cereals, cereals, flakes, rye flour.
The forum has enough of my recipes from these types of flour with the addition of lactic acid products.

I'll show you today kneading bread dough using aged cottage cheese and a large amount of cereals and flakes.

We take ...
Flakes 5 cereals - 40 grams
Rice flakes - 40 grams
Buckwheat flakes - 40 grams
Herculean flakes - 40 grams
Total flakes - 160 grams
Aged cottage cheese - 260 grams (the cottage cheese was homemade, stood in the refrigerator for a couple of weeks)
Other products for the dough: water, honey, vegetable oil, salt, yeast.

We do ...
Mix cereals, flakes with cottage cheese, add some water to get a liquid mass "like pancakes". Stir and set to swell overnight, or 6-12 hours - how it goes.

After this time, we will see just such a loose mass-porridge. The whole mass is permeated with bubbles, airy and soft. Unfortunately, the photo does not convey the beauty of this mixture, how airy it is.

Using aged cottage cheese in bread dough

Now add all the necessary products to this mass and knead the dough. I do this on the Dough time 1.40 in the bread maker.
Here is such a bun I got after the second batch, before the first proofing.
What can you not do for the sake of users - I pulled it out of the bucket on purpose - to show you what it really can be, you will not pull your own out of the bucket!
Take a close look at its appearance and at the stretched strips and threads - after a good kneading in cotton, gluten threads begin to form, stretch in different directions behind the fingers - this is very good!

Using aged cottage cheese in bread dough

Now let's look at how aged cottage cheese acts on the dough during proofing.
The proofing had to be finished (interrupt the program) 15 minutes earlier, because the dough cracked - the dough was ripe, it was urgent to crush it, otherwise it would overripe and nothing good would come of it.

Using aged cottage cheese in bread dough

I spread the dough on the table. See how many small bubbles are in the dough !!! Loose dough inside !!!

Using aged cottage cheese in bread dough

Now I knead the dough with my hands, knead it very well, folding it and kneading it several times with an envelope. This is very useful for the dough, especially before shaping and the last proofing.

Using aged cottage cheese in bread dough

Compare the two buns of bread dough - one after kneading, the other after proofing - how they differ. One is a blotter, tattered in different directions and clinging to your hands (you can't tear it off!), The second is all soft and plastic, pliable in your hands, make whatever you want from it!

That's all I wanted to show you today! The influence of aged lactic acid products on bread dough, especially on dough containing cereals, flakes, heavy flour.

You can analyze this effect yourself - if you make the dough according to the same recipe, but in different versions - with and without sour curd.

And finally, the bread recipe according to my recipe - what I wrote about above, but already in finished form, try it - you won't regret it !!!

Wheat bread with the addition of multi-grain flakes and grains with cottage cheese
Multigrain wheat bread with fermented baked milk and whey (oven)

Good luck, and good bread to all!
TATbRHA
Using aged cottage cheese in bread dough

Bread on old cottage cheese with wheat groats "Imeni Admin"!

Admin, thanks, wonderful bread! Point to point your recommendations, to the gram. The result is great. May God grant you health.

My husband is an avid backgammon player and a great master of this game. As soon as he sees that his party is inevitably heading for victory, he loudly declares: "I dedicate this victory to you !!" That's how I am.
Admin

Well, she waited until the "Name of me, beloved"!
Beautiful bread, tall! The most important thing is that everyone and my husband liked

Tatyana, bake to your health!
oxyc0707
Admin, I really want to get such a bread, for this tab, how much water-yeast-oil-salt-honey is needed?
Admin
Quote: oxyk0707

Admin, I really want to get such a bread, for this tab, how much water-yeast-oil-salt-honey is needed?

Here are my recipes on cottage cheese:
Wheat bread with the addition of multi-grain flakes and grains with cottage cheese
Multigrain wheat bread with fermented baked milk and whey (oven)

Such bread can be baked in a x / oven, the principle of kneading in recipes, Basic mode.
Take a look and try again
kuzashka
Tatyana, should the flakes be left to swell in the refrigerator or at room temperature?
Admin

We do ...
Mix cereals, flakes with cottage cheese, add some water to get a liquid mass "like pancakes". Stir and set to swell overnight, or 6-12 hours - how it goes.


I just leave it on the table to wander. In the morning, a loose mass turns out
Katko
flakes were only millet, homemade cottage cheese, 1st grade flour and whey
kneading with autolysis for an hour, baking from a cold oven
Using aged cottage cheese in bread dough
Admin

Katewhat holes are beautiful Excellent bread
Mandraik Ludmila
Quote: Admin
Total flakes - 160 grams
Aged cottage cheese - 260 grams (the cottage cheese was homemade, stood in the refrigerator for a couple of weeks)
Other products for the dough: water, honey, vegetable oil, salt, yeast.
Tanya, that is, completely without flour ?! Or I don’t understand something. Dough with cottage cheese, this is now my mania, there is a week-long farm cottage cheese, you can attach it, I saw a Temka, I want to try
Katko
Buttercup, well, nooo ... rather, flour accidentally dropped out of the list of ingredients
By the way, I did not add oil to the dough, I only greased the fermentation tray to make folding easier (3 times every 20 minutes)
Mandraik Ludmila
Yeah, Katko, Katyusha, then I will estimate the skoka and what is the appearance of the dough-bun
Admin
Quote: Mandraik Ludmila
Tanya, that is, completely without flour ?!

Luda, it turns out that completely without flour as such

We take ...
Flakes 5 cereals - 40 grams
Rice flakes - 40 grams
Buckwheat flakes - 40 grams
Herculean flakes - 40 grams
Total flakes - 160 grams
Aged cottage cheese - 260 grams (the cottage cheese was homemade, stood in the refrigerator for a couple of weeks)
Other products for the dough: water, honey, vegetable oil, salt, yeast.

I looked at other such recipes on the links: wheat flour is needed, about 200 grams and look at the amount of bun.

Sorry, I baked this bread for a long time, I forgot
Mandraik Ludmila
Tanechka, thank you, I understood, today there is no strength to do it, let the cottage cheese age a little more
Admin

Luda, I would like to know your opinion about bread, in this way
Mandraik Ludmila
Tanechka, I will, I will definitely report
Katko
Using aged cottage cheese in bread dough
Admin

Kate, did you cut the holes with scissors? They turned out to be so large, great strength of yeast in the old cottage cheese And the taste is excellent bread
Katko
Tatyana, she was stunned this time she formed it with buns and pulled the canopy into a bun, baking again from a cold oven
Yeah, the taste is excellent, the favorite so far, I was asked to bake it again, even in the experiment there is half the dough in the cold, it turns out in 3 days I will still bake it from it
Admin

Katyusha, bastard further Once again "HEALTH"!

Thanks for the kind words

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