Canton of Vaud bread

Category: Sourdough bread
Kitchen: swiss
Canton of Vaud bread

Ingredients

wheat flour / grade 225 g
flour with high protein (I have Nordik) 225 g
peeled rye flour 50 g
active wheat sourdough 100% moisture 100 g
water 20 С 310 BC
pressed yeast 5 g
salt 10 g
Rye flour for sprinkling

Cooking method

  • Canton of Vaud breadKnead the dough in any way possible. I mixed by hand, with a combine, and HP.
  • Dissolve yeast in water.
  • Mix flour with salt, add water and sourdough.
  • The dough is soft but firm. Doesn't stick.
  • Canton of Vaud breadRoll the dough into a ball, place in a bowl, cover and ferment. Fermentation for 2 hours. After an hour, stretch and fold the dough.
  • Canton of Vaud bread
  • Canton of Vaud breadDough in the middle and end of fermentation.
  • Canton of Vaud breadKnead the dough. Separate 1/5 part. Roll both pieces into balls, cover and leave for 20-30 minutes. The author suggests to divide the dough into two equal parts. Separate from each 1/5. Thus, you get not one, but two loaves.
  • Canton of Vaud breadCrumple each part and form balls. Sprinkle the main bowl with plenty of rye flour.
  • Canton of Vaud breadPut a rolling pin in the center and push through.
  • Canton of Vaud breadRotate 90 degrees to make the horizontal indentation vertical. Put the rolling pin horizontally on the workpiece again and push.
  • Canton of Vaud breadPlace a smaller ball in the center of the cross.
  • Gather both halves with your hands, turn over and send to the proving basket.
  • Proof for 50-60 minutes.
  • Canton of Vaud breadPour the workpiece out of the basket onto a shovel and send it to the oven, preheated to 240-250 degrees.
  • Canton of Vaud breadBake for the first 10 minutes with a little steam. Reduce the temperature to 210 degrees and bake the bread until tender (20-25 minutes). Take out, cool on a wire rack.
  • Canton of Vaud bread
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

1-2 rolls

Cooking program:

oven

Note

E. Kaiser's recipe and molding.
Original recipe:
450 g wheat flour Т65
50 g rye flour
320 ml of water 20 ° С
100 g liquid starter culture (or 20 g dry starter culture)
5 g fresh pressed yeast
10 g salt
My changes: flour, reduced the amount of water.
If you do not have strong flour, then reduce the water.
Table bread, delicious. Recommend!

Helen
Want!!! Only I have rye sourdough ...
ang-kay
Elena, no difference. Pieki on rye. Don't add rye flour, but instead use wheat flour. Because these 50 grams will be in your leaven. Or feed part of the sourdough 2 times with first grade wheat flour)
Helen
Quote: ang-kay

Elena, no difference. Pieki on rye. Don't add rye flour, but instead use wheat flour. Because these 50 grams will be in your leaven. Or feed part of the sourdough 2 times with first grade wheat flour)
I also thought that I would take my sourdough, but I would not add rye flour ... thanks for confirming my thoughts ...
Tatyana1103
Angela, wonderful bread and sourdough, like Lena's, also rye, we will bake
Newbie
every product is a masterpiece
Olga VB
Angela, 50g of rye flour - is it just for sprinkling, or 50 per dough and separately + for sprinkling?
Swetie
Angeeeeeel! What a handsome man ...achlo ....
ang-kay
Girls, thanks. I'm glad you liked the bread. Hope you bake and enjoy the taste too.
Quote: Olga VB
Is 50g of rye flour just for sprinkling, or 50 per dough and separately + for sprinkling?
The recipe contains the ingredients for the dough. Flour for sprinkling is not taken into account. I added it to make it clear).
ghost2010
... er. e. eh ... I have been baking such bread for a long time on the remnants of rye sourdough of 150% moisture exactly in such original proportions and it turns out that this is Swiss bread ... I just form it with a loaf ... cool ... but the bread is interesting: the color is like flour second grade, and rye sourdough gives a subtle smell and sourness of rye, delicious
ang-kay
ghost2010, great.

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