Gastronomic bread, Italian (oven)

Gastronomic bread, Italian (oven)

Category: Yeast bread

Kitchen: italian

Ingredients
Flour of the highest grade	500 g + 1 tbsp. l.
Curd serum	200 ml
Softened butter	100 g
Fresh yeast	40 g
Salt	10 g
Sugar	50 g
Egg - beat lightly	1 average
Olive oil	2 tbsp. l.
Kneading in a Kenwood combine Baking in the oven

Cooking method

• I put flour into the bowl of the food processor, finely chop the yeast, pour in the whey and knead the thick dough. I do not knead, but rather stir, since there is no dough, lumpy.
• I add soft butter, beaten egg, salt, sugar, and knead a good elastic dough. you need to knead at 2 speeds for 15-18 minutes, until the dough becomes elastic and picks up all the flour for itself.
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• I pour 2 tbsp into a bowl of dough. l. olive oil, roll in a ball of dough.
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• I cover it with a plastic cap and put it on the proofer in the oven at 30 * C, do not leave for a long time, the dough rises quickly and up to the top of the bowl (5-liter!).
• I knead the dough right in the bowl, the dough is very soft!
• I put the dough in a 3-liter mold, crush it into shape.
• I put it on the second proofing at 30 * C until it doubles, then I turn on the heating of 180 * C along with the form in the oven. the dough still rises above the mold.
• When the crust is very brown, I cover the form with foil on top, reduce the temperature to 170 * C and bake the bread until tender, check the readiness with a temperature probe.
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• I put the finished bread to cool on the wire rack. The bread is so soft, it cannot stand on its "heel", it was necessary to turn the bread on the heel, on each side, and put it on different sides so that it would not be washed out at all!
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• Here you can see how the finished bread is crumbled, there are strips from the grate on which the bread cooled
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Note

I saw the recipe for this bread on the Internet for a long time, but I was embarrassed by the large amount of butter and sugar in the dough, and making this bread with a changed amount will no longer be the original version of gastronomic bread according to the author's recipe.

And I was confused by the final result of the bread design: “Starting at the bottom, cut the bread into round slices about 5 mm thick. Set the top crust aside. There must be an even number of slices to stack them in pairs. Spread any filling on the slices. Re-assemble the slices into round bread. Use a sharp knife to cut the loaf vertically into quarters. Place the crust on top, wrap in transparent film and refrigerate before serving. "

The bread according to the original recipe turns out to be so high-calorie, and partly greasy (hands get dirty from the crust), that stuffing bread cakes with any kind of filling is too high in calories !!!

The bread turns out to be rich, the crumb is transparent and delicate in the light, the color of the bread is yellowish from baking. Sugar is enough, the bread is not sweet!

The crumb is so soft that the slices don't want to stand on their own!

Summary: the bread is very beautiful, tasty - but dangerous for the waist!

If you want to bake a cake - choose this bread recipe!

Cook with pleasure and bon appetit!