Vegetable, fruit pickle - application in bread dough

[Vegetable, fruit pickle - application in bread dough]

Vegetable, fruit pickle - application in bread dough
Brine - liquid of complex composition based on water common salt solution, often with the addition of spices and herbs. It is formed as a by-product of production in the process of salting, pickling or soaking products: vegetables, fruits, mushrooms, meat or fish (caviar).



BRINE COMPOSITION
The main component of any brine is a solution of sodium chloride, in various concentrations, from 2.5-3% when urinated to 4-8% when fermented and 8-30% salted.
In addition, the composition of the brine usually includes organic acids that appear during fermentation (if the amount of salt allows), in particular lactic acid and acetic acid, moreover, the latter appears as a result of acetic acid fermentation, and is not introduced during cooking.
Also, certain types of brine are rich in magnesium and potassium ions, sodium, vitamin C, copper compounds, essential oils and other extractive substances that pass into the brine from fermenting products and spices.
Fish or meat brine also contains soluble proteins. In general, the longer the fermentation process takes, the more substances are transferred from the product to the brine.

USING BRINE
Vegetable or fruit pickle is a valuable food product.
Meat and fish brines (can also be called brine) are not used for food, both because of their unsuitability and because the brine, especially for meat, is primarily a means of preserving the product and is distinguished by a high salt concentration.
Mushroom brine is rarely used as an independent product, however, salted mushrooms do not require rinsing from the brine.

USING BRINE IN BREAD PASS
Since the brine contains organic acids, in particular lactic acid and acetic acid, and the latter appears as a result of acetic acid fermentation, it can be considered that vegetable and fruit brine are very valuable products for making bread dough, especially from rye flour.

When cooking rye dough the task of the baker is to ensure sufficient fast and high acid accumulation, since the quality of rye bread depends on the ratio of lactic acid bacteria and yeast, creating conditions under which the number of acid-forming bacteria in rye starter cultures and dough would be 60..80 times higher than the number of yeast cells. The taste and aroma of rye bread depends on the amount of acids formed.
In case of insufficient acidity in rye dough, the crumb of bread has increased stickiness and wrinkling. Such a crumb resembles the crumb of unbaked pastry or bread made from flour, ground from sprouted grain.

Of wheat flour on vegetable brine, bread is also excellent in quality and taste.

In brine, you can knead dough for pies, dumplings or bread.
The concentration of vegetable and fruit brine in bread dough can be different - from small to complete replacement of water with brine, i.e. 100% vegetable or fruit brine, or a combination of vegetable and fruit brine.
The most important and valuable thing is that vegetable and fruit pickles should be prepared by natural fermentation and contain only salt (no added vinegar)

An example of baking bread with vegetable brine "Wheat bread in brine, with flax seeds"


Cook with pleasure and bon appetit!

Today for the first time I made wheat-rye bread on cucumber brine (without vinegar) and the bread is not very good. turned out, i.e.e little rose and a little wicked in the middle
Recipe:
8 gr. pressed yeast
250 gr. wheat flour
100 g peeled rye
200 gr. brine
2 tbsp. tablespoons of olive oil
0.5 tsp of salt
1 tablespoon honey

from 150 gr. flour and 100 g of brine, I made a dough for an hour in cotton, then I added the rest of the ingredients and baked in the main mode for 3 hours 30 minutes.
noticed, even from the dough, that she did not rise much, and then as a result, all the bread turned out to be squat

Olya, maybe you shouldn't have put dough on brine? How did she behave when proving, did she rise well? Maybe the acid in the brine clogged the dough and yeast?
I baked in brine, the wheat hearth bread rose very well, and the crumb was beautiful - but I made the dough in the usual way, without dough

Olya, maybe you shouldn't have put dough on brine?

So I thought about it, usually when I have time I make a dough with a part of white flour, on whey / yogurt, and they rise perfectly, even wheat-rye 50x50, but this time it was all over and decided to try it with brine

How did she behave while proving, did she rise well?

the fact of the matter is that the dough did not rise much in an hour, even the stirrer could be seen, usually it reaches the middle of the bucket, I thought that it would get in the process, but the bread rose weakly, I thought it was due to the fact that I took only 350 gr of flour to try this "new" recipe. I even turned off the main program and left it on the proofer for another 30 minutes, but that didn't save him much. The top was a dome, and when it began to be pecked in cotton it became even more squat.

Maybe the acid in the brine clogged the dough and yeast?

so I thought about this at first, but did not know if this could be

[Olya]

Olya, here is my recipe for bread in brine, look 🔗

yes, I saw, even earlier, grand merci, in sl. Once I try without dough, but this recipe can be made in HP, just the combine interferes there?
And here is my creation today



by the way, when it cooled down, the crumb leveled off and is no longer so wet

Yes, I sat down with bread In a bread maker, you can also, on the main

[Olya]

Well, who else will go into this topic, the groundwork for the future - "brine" bread must be kneaded immediately without preliminary doughs on cucumber brine

Olya, here is my recipe for bread in brine, look 🔗

The second attempt was significantly better than the first

only flour I had less gr. 360 and 20 gr. ghee (no more), compensated the table. a spoonful of olive
THANK YOU

Well, that's a completely different matter Olya, the bread turned out! WELL DONE!

And in the cut, too, a fluffy-hole handsome

And in the cut, too, a fluffy-hole-haired handsome man
/]

Olya, how does THIS bread taste like? The crumb looks beautiful!

The taste is good, but the smell of brine is still audible, not a dessert option, but for the first courses it is

The taste is good, but the smell of the brine is still heard, not a dessert option, but for the first courses it is

Top pickled cucumber or herring and hot potatoes

Is it possible to replace the brine with something else? Maybe you can use serum? So I dream of baking sensible rye bread, but I can't. Some kind of heavy bricks are obtained. I realized that I needed a pickle, but, unfortunately, what is not, that is not! (((

Rye flour loves acid - vinegar, whey, pickle and the like
But, "brick" does not depend on brine-acid, but on the ability to knead rye dough, distance it and bake it correctly.

This section contains a lot of useful information on rye dough. CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thanks for the information. I never thought that you can use brine as an ingredient for bread.