Bread "Experimental"

Category: Yeast bread
Bread Experimental

Ingredients

OPARA
wheat flour. 165 gram
water / high temperature milk 165 ml.
fresh yeast 5 grams
DOUGH
All dough
wheat flour. 85 grams
water / high temperature milk 265 ml
semolina 250 grams
salt 10 grams
panifarin 1 tbsp. l.
fresh yeast 5 grams

Cooking method

  • Based on Misha's recipe for Basel bread
  • Knead the dough, leave for an hour at room temperature and then put it in the refrigerator for 6-12 hours. Before cooking, we take out the bread in 2-3 hours and leave it at room temperature. Dissolve the yeast in a liquid, add all the ingredients and knead either with a kneader (4-5 minutes at low speed, then at a high speed for 10-25 minutes), or in a bread maker - I have a dough mode (20 minutes kneading / 1 hour 10 minutes proofing and another 20 minutes kneading). If you have kneaded with a dough mixer, leave it for proofing until the volume doubles, knead, let it stand again. Or take it out of the bread machine, fold it into an envelope, let it distance. Bake at 2200From 40-60 min.
  • This is a version of bread with high-temperature milk, the bread is more tender
  • Bread Experimental
  • I tried to photograph the hole
  • Bread Experimental

Cooking program:

220С 40-60 min.

Note

My craving for bread experiments does not go away .... I really like "Basel bread" from Misha, but I read the bread made from durum flour from Chuchelka and understood - I want it! I haven't found such flour yet ... I came across durum semolina from Makfa at a fairly reasonable price, I saw Shade's message that half the flour could be replaced with semolina ... I read about the effect of high-temperature milk on the splendor of bread. In general, as a result of experiments, a very tasty bread was obtained. I did it at a corporate party ... in general, everything remained on the tables except my bread!

Admin

Semolina is very good for wheat bread, works well in dough. I tried to bake bread completely on semolina - the result is impressive, the bread turned out gorgeous!

Thanks for the bread!
kleskox35
Admin, thank you, then I'll try on semolina too, I remember very well the mention of gorgeous bread made from special grain flour at Gilyarovsky's, I always suspected that it was practically semolina bread. It's a pity Gilyarovsky didn't write recipes ...
Admin

Look in the recipes, there should be my recipe for bread on semolina - if you don't find it by searching, I'll go look for it myself
Salamandraa
What is high temperature milk?
kleskox35
This milk is aged at +90 for at least 30 minutes (I usually keep it for an hour in a multicooker on stewing mode.

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