Wheat bread in a cold sponge way (bread maker)

Wheat bread in a cold sponge way (bread maker)

Category: Yeast bread

Ingredients
OPARA
water	200 ml
fresh yeast	8 g
wheat flour	200 g
BASIC TEST
liquid (water, whey, milk, kefir)	100 ml
wholemeal flour	100 g
flour a / c	200 g
sugar	1 tbsp. l.
salt	1 tsp
vegetable oil	2 tbsp. l.

Cooking method

• Knead the dough in HP for several minutes, take out the bucket, cover with a towel and refrigerate for 7-8 hours (more is possible). During this time, the dough will rise well and may begin to settle.
  
• You can simply knead the dough in a suitable container with a fork (I do it in a 1L mug) - it's easier to use it.
  
• Then, as time passes, take out the bucket and add the rest
  
• components (flour. liquid. sugar. salt, oil). Turn on the heated program (I have WHEAT BREAD) or you can bake on the BASIC. The result is equally good. The crust is medium.
  
• 🔗
  

Note

This recipe is convenient because the dough can be put in from morning to day or from evening to morning.
The bread turns out to be tasty, soft the next day, and does not crumble at all. If you squeeze it, then it straightens up and does not break. In general, a well-aged bread is obtained. You can take flour only premium, mix the first and the highest. I also baked this bread with the addition of 100 - 150 g of rye - also an excellent result.

I turn on the TEST program and knead. I make sure that the bun is smooth and soft. I stop the TESTO program and turn on the program with preheating (for my HP it is FRENCH or WHEAT BREAD).

Are you removing the stirrer? Or does it withstand three boning after two full mixes?

[Elena4ka]

Pleasantly, Elena4kathat you are my inspiration for reading this recipe.
Yes, the dough can withstand both kneading and boning. I knead the dough as for ordinary white bread to the state of a good kolobok, then it does not fit so quickly, because from the refrigerator.

I baked bread according to this recipe - well, just a miracle!
True, a little gag - 2/3 in the recipe for coarse flour, fresh yeast - 6 g, 1 tsp. gluten free, 2 tbsp. l. semolina - I always add it. I also replaced vegetable oil with ghee. French Bread program. The first time I used this program - it turned out great!

I began to add semolina, then, when on one of the forums (I don't remember which one) I read the advice of a girl whose mother worked as a technologist at a bakery. It is recommended to add 1-2 tbsp to any bread. tablespoons of semolina per 500 g of flour. That's what I do.




his taste is simply incomparable! - thanks for the wonderful recipe!

I also want this !!! And on what program can it be done in Panas 255? Maybe first on dumplings, and then on the main one?

I did it on French bread. I will write you the time from my instructions, and you yourself will select the desired mode.
Stirring - 5 min.
Calming down - 5 min.
Kneading - 20 min.
Rise - 39 min.
Workout - 10 sec.
Ascent - 30 min.
Workout - 10 sec.
Ascent - 59 min.
Baking - 52 min.
After the last workout, I took out a kolobok and pulled out a paddle. Gently put the bun into place - and go!

I, too, am inclined to believe that sieve peroxide is a very dukhanchik sour from the dough, and when it was baked too

[Nut]

Nut, so I put the dough in water, and then add the whey. I tried to put dough on the roll - not the result. As if peroxide faster.

I do not agree! I did everything on serum this time, but the original sieve was just acidified on water!

here, another handsome man. Thanks for the recipe!

he rose so that he almost got out of the bucket. Probably because I added potato broth

Here is another bread on a cold dough (with fresh yeast - 6g) with the addition of 150g rye flour, 2 tsp. malt and 0.5 tsp. cumin and coriander. The rest is all according to the recipe. The bread turned out to have a convex smooth roof (usually I get a flat or slightly concave and bumpy one), the crumb is moderately elastic, not very dense and soft. Does not crumble, baked yesterday morning.

This recipe makes the bread very tasty. I cook it without bothering too much, in the dough from the refrigerator, add the whey without heating, and then put the French bread program with a delay of kneading for 40 minutes (during this time, the dough and everything I threw there has time to warm up to room temperature), this bread is not never let down. I choose French only because I have Moulinex, and so that the crust is at least a little dark.

This is certainly not the topic, but if you add animal fats to the bread, then the crust in Mula is good too - checked

Thanks for the advice, just now you throw in for animal fats, except for butter, nothing suitable for bread goes to the head.

Lard for example. Melted chicken or duck fat

[Elenka69]

I came to say thank you Elenka69
This is the kind of bread I got using your recipe
After feeding the Frenchwoman, part of the leaven remains, which I put into the dough. Everything else was done according to the recipe, counting water and flour.

[lana7386]

lana7386
Thanks for trying to bake sourdough bread!
Excellent result!
It is a pity that my leavens somehow did not take root, so I switched to sponge bread, so what kind of bread I didn’t bake using this method! Even the quick one from Elena Bo (by the way)

[lana7386]

lana7386
Thanks for trying to bake sourdough bread!
Excellent result!
It is a pity that my leavens somehow did not take root, so I switched to sponge bread, so what kind of bread I didn’t bake using this method! Even the quick one from Elena Bo (by the way)

I am interested in your experience, so I am always attentive to your messages, recipes, snatch them
And I put the sourdough into the dough at my own peril and risk, but did not regret it: the bread turned out
thank you Elenka69

[Lanochka]

Oh, Lanochka, but do not drive me into paint! I have such a humble experience ....
And the bread on the dough is really what you need! This I picked up the recipe from sieve, making it everyday and not troublesome.

[Lanochka]

Oh, Lanochka, but do not drive me into paint! I have such a humble experience ....
And the bread on the dough is really what you need! I picked up this recipe from sieve, making it everyday and not troublesome.

[Elenka69]

Elenka69
Wonderful bread! Thank you very much ! The family is happy!

🔗

🔗

[Crochet]

Crochet Thanks for your feedback! Bread is a handsome man!
Good health! This is the only way I bake bread, no matter which one I think to bake the next day, but I put the dough in the evening. Try wheat-rye (if you like) made on rye dough. The result will delight you!

[Elenka69]

Try wheat-rye (if you like) made on rye dough. The result will delight you!

Elenka69
More details from this place please! That is, we put the dough on rye flour? And in the morning we add wheat, right?
P.S. If you do not mind, you can call me "you", otherwise I feel like antiquity ...

Krosh, I'm instead of Lena, can I?
I put the dough with the addition of rye (oatmeal, whole grain, coarse grind, bran, etc.) flour. You can vary a lot - and completely put the dough on such flour and replace only a part. And already when kneading the dough - add wheat.
In the summer, when the oven is no longer turned on, I switch to Lenochkin's sponge bread - and every time I thank her for such a recipe - the result is always just superb!

[rinishek]

rinishek
Thank you tremendous, I understood everything, I'll put rye for the night!

[Elenka69]

Elenka69
More details from this place please! That is, we put the dough on rye flour? And in the morning we add wheat, right?
P.S. If you do not mind, you can call me "you", otherwise I feel like antiquity ...

Crochet
You can also call me to "you", you even need to!
rinishek, all answered correctly.
I put on rye flour (to bother less). This dough, however, fits faster. If I bet in the morning, but then I check how she is doing. If it has grown up to the maximum and is going to fall off, then I put the bread. It happens. what will have time to fall (maybe it depends on the activity of the yeast. I don’t know), but this does not affect the bread, that is, it is not fatal for him.
True, now I bake bread without preheating on the main modeto immediately trace the bun. Yes, to be honest, I bake this bread (or different types of bread) by sight.
Let me explain. I accurately measure the yeast (8 g fresh), 200 ml of liquid (water, whey + water, milk + water, etc.), and add flour "by eye" so that the dough is like a pancake (about 200 g comes out), and then I add flour before kneading and make sure to get a classic bun. This is my bread for every day. The dough can be the same, but the variety of flour combinations and ingredients is different.
Sometimes I also make pastries on cold dough, great too!

Yes, it comes faster. Especially with bran or flour gr. grinding.
But a couple of times I used the following technique to be calm about the dough, so that it does not over-acid. I did not add the whole norm of yeast to the dough, but 2/3, and then to the dough of the remaining couple of grams.
It seemed that it was optimal

[Elenka69rinishek]

Elenka69
rinishek
Girls, thank you my good ones for enlightening! Oh, another question, but for a rye bread, the amount of yeast does not need to be increased?

[Crochet]

Crochet
I increase it to 10 grams.

I put a dough for the night: 2/3 tsp. yeast, 110 g rye wallpaper and 140 g whole wheat wheat ZA.
I poured 200 g of water, stirred it ... such a dense dough turned out ... I thought about it and added another 50 g of water ...

[Crochet]

Crochet
I increase it to 10 grams.

Elenka69
You mean live yeast? I bake it on dry baking ... How much yeast still needs to be added, if 1 tsp is used for wheat, then maybe another 0.5 tsp. will be enough?

[Krosh,]

Krosh, but I do not increase the yeast rate, but try to use potato broth in the dough. But if in doubt, I think 0.5 tsp. will be enough with your head

Alexandra, there are proportions, after all - in equal parts water and flour. Therefore, you had to add 50 g of water. Yes, and you also had such flour that loves water.

[rinishek]

rinishek,

Here's the original recipe. Here, it is not in equal proportions flour and water, but 200 ml of water per 250 g of flour

I bake this bread based on a sieve bread recipe from Elena4ka.
OPARA:
200 ml of water,
1 tsp dry yeast (I now have Voronezh yeast),
250 g of premium wheat flour.

The fact that both rye and whole flour loves water is true. But nevertheless, when I began to put the dough on this dough in the morning and added 100 g of liquid - as well as a couple of tablespoons of additional flaxseed flour, and replaced the flour with grains of whole grain (it also takes a lot of water) - all early then I had flour to the specified quantity to add.

probably, in this case, it is better for me in the future to really take 200 ml of water and flour for the dough - how much it will turn out as for thick pancakes, and not according to the indicated weight.

[Alexandra]

Here's the original recipe. Here, it is not in equal proportions flour and water, but 200 ml of water per 250 g of flour

probably, in this case, it is better for me in the future to really take 200 ml of water and flour for the dough - how much it will turn out as for thick pancakes, and not according to the indicated weight.

Alexandra, of course, see the consistency of the flour dough.
Almost a year ago, this recipe was measured out and tested, and then in a year (after all, he lived his own life) it changed a little. The main thing is to take liquid and yeast "correctly", and you will take as much flour as needed.
Crochet, on dry yeast if baked, then 0.5 h. l. add and no more.
Then I was still afraid to bake on fresh, eventually I learned.

[rinishek,]

I put a dough for the night: 2/3 tsp. yeast, 110 g rye wallpaper and 140 g whole wheat wheat ZA.
I poured 200 g of water, stirred it ... such a dense dough turned out ... I thought about it and added another 50 g of water ...

If you make dough on rye flour, then really less flour goes. And even more so on whole grain!
Forgive me the recipe was not corrected. I do it all the time "by eye" until the consistency is "a little thicker than pancake dough."

rinishek,thanks for the help!

[Elenka69]

Elenka69, thanks for the recipe and for the answer.

Now my bread is sitting in the oven. You can already see that it has risen very much, all the cuts have smoothed out.
The composition is as follows:

Dough:
110 g rye wallpaper flour
140 g whole wheat flour
250 g water
2/3 tsp dry yeast

Stirred with a spoon and kept the dough in the refrigerator for 8 hours.

Dough:
dough
50 g 0% kefir
50 g 0% milk
50 g whole wheat grains (semolina in Old Russian Belovodye)
50 g of oatmeal (Old Russian oatmeal Belovodye)
200 g whole wheat flour Altai Health
2 tbsp. l. flax flour
1 tbsp. l. dry apple powder
1 tbsp. l. honey
1/3 tsp yeast
1 tsp salt
1 tbsp. l. olive oil
1 tbsp. l. mustard oil

Kneading 20 min with heating
proofing for 1 hour on heating
Forming, 2nd proofing 1 hour
Inverted loaf cutting
Baking in an oven preheated to 240C in a brazier: 15 minutes under the lid at 240C, 30 minutes without a lid at 220C

Well that's done

[Alexandra]

oh what a handsome man!
that's why I love dough bread (and cold bread is so long in general!) - for the taste, aroma, appearance in general - wonderful
During the time that the bread dough wanders, it gains so much wonderful taste and smell -

Alexandra, and I just now noticed that there is more flour in the source code.I have adjusted this recipe for myself a long time ago, and I bake myself

[rinishek]

Now I will do the same rinishek

My taste sooo liked it. Thin crust, very light airy crumb and, despite the presence of rye flour and grains, delicate taste. They said it looked like Easter cake

[Alexandra]

Alexandra, Congratulations!
Bread is really just a handsome man! Thanks for trying the recipe! Interesting composition.
And then we bake it ourselves, bake it ... and we will not be happy, we will not boast.

[Elenka69]

And I baked wheat-rye-whole grain in cold dough:

🔗

I put the dough on 150 gr rye flour. Added 100 gr. whole grain flour + 250 gr. wheat premium + 0.5 tsp dry yeast.
My half has already been stolen, they say very tasty bread, something like "Darnitsky" ...
Elenka69
Thanks again !

[Crochet]

Crochet, good health!
I started to worry, maybe, I think, the bread did not work out. A man was seduced ...
I get very upset when the bread doesn't turn out right. It seems like a trifle, but annoying!
Good bread turned out, really to taste - "Darnitsky".
I also sometimes add malt to it (1 tsp.), Dry. sourdough (0.5 tbsp. l.), cumin and coriander (0.5 tsp. l. each). Slightly different taste and aroma.

[Elenka69,]

Elenka69,


I am with another "thank you" for the cold dough.

Made a pizza dough from whole grain flour with the addition of whole wheat grains. Great. My family loves thin and crispy. This time it was just perfect for their taste. And the smell ... I baked 5 pieces, 2 pizzas and 3 cakes for pizza in reserve - I rarely go home on weekdays until late at night, my son got used to cooking dinner for himself and his father. Easily make pizza from frozen homemade base. So this time I just wanted to eat these base cakes with the heat from the oven immediately

[Alexandra]

Alexandra

Glad you liked. Thank you for your rating!
Indeed, the dough turns out to be tasty, well-aged.
This method is really universal and not troublesome at all.
I also baked pizza on it, buns, pies.
The most important thing is that it always turns out.

Here is my today's bread on a mixture of premium flour and 1 grade 1: 1. Then I'll show you the cutter, still hot. Baked for 400ml of liquid (200ml of serum + 200ml of water) for 10g of fresh yeast.

Girls, tell me, please! In my bread maker in all programs, except for the program - "cake", there are already three batches, and in "French" too. What program to bake this bread on? The dough is already kneading.

[vitalinka 2]

vitalinka 2, you can bake on the BASIC, and if you want, you can put the TESTO (or dumplings) program. at the end of the cycle, give the bread one more proofing until it doubles and switch on the BAKING (CUP) program.

[Elenka69]

Elenka69, Thank you. I've already put it on a heated program (it's one - it's called whole grain), then I'll write what happened.

My bread is baked. The roof turned out to be flat, maybe because of three batches. I haven't tasted it yet, it's getting cold.

[vitalinka 2]

vitalinka 2If you do not like the result, try another mode.
And what was your bun? Nice, sleek?

[Vitalinka,]

Vitalinka, can I butt? I also have a mule 2000, best of all this bread is obtained on the main