Wheat bread "Residues" (oven)

Wheat bread "Residues" (oven)

Category: Yeast bread

Ingredients
premium wheat flour	270 gram
wheat flour from Italy	380 gram
clean water	380 ml.
soft cheese	70 grams
butter	25 grams
thick sour cream	90 grams
Boiled potatoes	90 grams
coarse salt	11 gram
white sugar	1.5 tbsp. l.
instant yeast	1.7 tsp

Cooking method

• Put flour, salt, yeast into the bowl of the food processor and mixed with flour.
• I added water, made a rough kneading of the dough at 2 speeds with the hook of the food processor, so that the ingredients grab into the dough. I stopped kneading and left the dough to "make friends" for 15 minutes, so that the yeast dissolved in the liquid and started to work, and the whole grain flour swelled a little, took the liquid. This will help in the future to determine the amount of liquid needed, and the dough will set better.
• 
• Then I added all the ingredients that were provided for by the recipe, turned on the combine at 2 speeds and started the main dough kneading. The dough grabbed into a kolobok immediately, there was no need to adjust it with flour or liquid. Gradually, the dough took up all the liquid, and gluten began to develop. I did the kneading for 20 minutes, during which time the dough even began to spring at hand, long gluten threads appeared. I stop mixing.
• 
• Gently collect the dough with a spatula in the center of the bowl, the dough is soft, springy, sticks to the spatula and hands, but also quickly and sticks off, remains on the dough itself.
• The dough is very soft in consistency.
• 
• I transfer the dough into a ceramic bowl, greased with a drop of vegetable oil. It is interesting to touch the dough with your hand - it springs like an incompletely inflated balloon!
• 
• I put the dough in ceramics for proofing in the oven at 30 * C. The proofing went very quickly, within 15-20 minutes the dough increased to the edges of the bowl!
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• I knead the dough right in the bowl, collecting the dough from the edges to the center. The dough is of high quality, has good springiness, and even splashes with bubbles.
• 
• I form a large, low loaf on a baking sheet, the dough allows you to bake it on the hearth.
• Better, of course, to divide the dough into two rolls, the bread will turn out higher.
• 
• The proofing of the dough turned out quickly again, about 15-20 minutes, while the oven was warming up to 250 * C.
• 
• I put a baking sheet with the preparation in a hot oven, and keep the bread at a high temperature while the dough rises sharply in the oven, and the crust begins to brown.
• Then I decrease the temperature to 200 * С
• After 10-15 minutes, I decrease it to 180 * C
• After 10 minutes, I reduce to 170 * C and bring the baked goods to readiness, which I check with a temperature probe.
• Here is such a pretty bread! Now rests under a towel until it cools down completely.
• 
• The crust is thin, inside the crumb breathes, very soft.
• 
• 

Note

Actually, I went to bake bread, where only flour, water, salt, sugar, vegetable oil, yeast were listed on the leaf - it was necessary to check the correctness of the ingredients, baking.

But then it went ... in the refrigerator I saw the remnants of soft Rouge cheese and like President, two small pieces (I cut off the dried crust of white noble mold from it)

Leftover sour cream in a jar ... I thought it would be nice to add a little butter, it also turned out to be a little in the butterdish, I cut off a piece from a new pack to 25 grams. And on the table from breakfast a couple of boiled potatoes remained ... and why not put them in bread, I poured them in mashed potatoes right there ...
And finally, wheat flour was also in the leftovers ... after the final kneading at the bottom of the jar, 2-3 tablespoons will be typed more ...

This is how I got the right amount of all the ingredients for the bread "by the bottom" ... from what was at hand and in the refrigerator ...

Cook with pleasure and bon appetit!

Wonderful bread! Here I also love so much - all that is little left is to send to bread! But I have never added melted cheese yet.
The cut in general ... stunned! I took note of the recipe, thank you very much!

[Alina]

Well, I have not quite melted cheese but the consistency is similar, soft and sticky

I noticed that the taste of cheese manifests itself completely when the bread cools down, and on the second day - a very pleasant and delicate smell and taste!

Alina, bake bread - I hope the taste will not disappoint

Good afternoon, Admin! As always - a masterpiece! I have a question - if you replace the potatoes. puree oatmeal - will it also be 90 gr? And cheese - is it very salty or neutral?

[Umman]

Good afternoon, Admin! As always - a masterpiece! I have a question - if you replace the potatoes. puree oatmeal - will it also be 90 gr? And cheese - is it very salty or neutral?

Umman , Thanks for the kind words!

1. No, this will not be an equal replacement, the products are too different
But you can make such a replacement, and it will be a different recipe, and we will post it in a separate topic - your author's topic, and the bread will go to your profile, to your recipe box - it will be very cool!
If you add rolled oats, then track the amount of liquid, it takes more than boiled potatoes, and it should be borne in mind that in my recipe I have central flour flour, it also takes a lot of liquid, so I have a batch like this, with swelling.

How much oatmeal should be taken, I will estimate and write - but 90 grams, it seems to me a bit too much.

2. No, the cheese is normal in terms of salt, I like such soft cheeses, I would say that the taste of cheese is neutral.

I'm waiting for your bread!

Admin, thanks for your reply. Oh, about the author's theme - I'm just a lover of bakers, I bake for the soul and home, using the advice of the pros. But today I will bake your bread, God forbid, everything will work out, I will post a photo. I will take into account all your comments

[Umman]

Admin, thanks for your reply. Oh, about the author's theme - I'm just a lover of bakers, I bake for the soul and home, using the advice of the pros. But today I will bake your bread, God forbid, everything will work out, I will post a photo. I will take into account all your comments

Umman , so we are not professionals! We bake bread for ourselves and from what we have at home, and learn from each other

Bake for health and post on the forum, the more sports interest will appear, do better and show everyone what you can do - it's interesting!

And for starters, add 2-3 tbsp to the dough. l. oatmeal, adjust the dough - and then it will be seen how much more oatmeal can be added - start small

I am to you, Admin, with gratitude. I baked bread, exactly following the recipe, only 2 replacements - instead of potatoes. mashed potatoes - oatmeal (in the end 5 tbsp. l) and instead of sour cream (it simply was not there) - gatyg (natural yogurt). Gatyga put 90 grams, it was like sour cream in consistency, but I did not take into account that gatyg is a more watery product, so I had to add flour (about 5 tbsp. L). I was very worried about cheese - but the taste of the bread and the aroma are something! You described the state of the test so accurately! Thank you again for the delicious bread. By the way, I baked it on the 19th (2 loaves came out), today still 1/4 of the loaf is left - the bread is fresh and tasty, as it were, with a richer taste! Sorry for the long message, but I just enjoyed baking this bread)

PS I also took pictures, but, alas, I do not know how to insert (

I hope I'm posting the photo correctly. This is bread in proofing



This is the finished bread


and in the context

[Umman]

UmmanWhat beautiful twins And such holes, even hang on the tree
It's so great to see bread from the oven, the taste is completely different, oiled! And I agree with you - the taste of cheese in bread dough ... it's something! Thin, delicate, fragrant! And it appears only the next day, after the bread has cooled!

Congratulations! Thanks for the kind words!