Alexandra
The original recipe from Lyudmila

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I was attracted to this recipe by the fact that, unlike most others in Lyudmila, it initially involves whole flour. I think my new whole grain sourdough will be very appropriate here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8140.0

I replaced it in this recipe, using the French instead.

Opara

150g whole wheat flour Took Belovodye wheat wallpaper
5 g of pressed yeast (or 3 g dry) 5 g fresh yeast
130g water 20C

Stir, cover and leave to ferment for 12-18 hours. Fermented for 18 hours

Dough
450g wheat flour of any grade I took 320 g of whole wheat flour plus 200 g of whole grain sourdough (100 g of flour and 100 g of water), 1 tbsp. l. panifarin, in the process of mixing added 2 tbsp. l. bran and 2 tbsp. l. ground flaxseed, as well as about 50 g of flour
5g salt I took 1.5 tsp.

15g butter or vegetable oil 2 tbsp. l. olive

270g of water (355g of water took my dough) 260 g of water - this turned out to be a lot, it took about 8 minutes to knead and add flour
all dough

Knead a soft, silky dough, cover and ferment for 1 hour. Immediately after kneading, I laid out the dough on a sprinkled table, kneaded, formed a ball and put it in a greased bowl under a plastic wrap in a warm oven for 1 hour.

Divide into two large pieces for bread or into a dozen small pieces for bread. Made 2 round rolls

Smear the products, let them prove and bake at 220C / 430F until tender. Proofing in bowls on baking paper in a warm oven for 45 min.

The buns will take about 10-15 minutes to bake, and the bread will take longer, at least 30 minutes. The crust of the products will be thin, and the bread itself will be exceptionally crumbly and V K U S N Y Y. 15 minutes before the end of the proofing, I took out the bread from the oven, placed there 2 ceramic peas with lids and heated it to 240C. I put rolls cut and sprinkled with water in them on baking paper, baked for 30 minutes under a lid and another 30 minutes at 220C without a lid

Note. While kneading the dough, instead of 450g flour and 270g water, I took 320g flour, 200g ripe sourdough (130g flour + 70g water) and 285g water. The proofing took me 45 minutes.
Alexandra
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Traditional English bread (in the oven)
Traditional English bread (in the oven)
rit37
Quote: Alexandra

The original recipe from Lyudmila

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Alexandra, I liked this recipe, I'll have to try it, but I never found your blog

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