Simili sisters bread

[I'm not a very good photographer, but the holes in the section are visible. I recommend taking a chance.]

Simili sisters bread

Category: Sourdough bread

Ingredients
Wheat flour	320 BC
Rye wallpaper flour	80 g
Rye sourdough 70% moisture	80 g
Water	240 g
Fresh yeast	5 g
Maltose syrup	4 g
Olive / sunflower oil	32 g
Salt	10 g
Honey	12 g
Cumin seeds	2-3 g.

Cooking method

• 1. Prepare the starter culture:
• 38 g rye starter culture 100% moisture
• 22 g water
• 40 g rye wallpaper flour
• Mix, the leaven is thick. Leave on for 4-6 hours. I put it on at night.
• 2. Mix honey and cumin seeds ground in a mortar a few hours before kneading.
• 3. Sift and mix both types of flour.
• 4. Combine all the ingredients, except for salt and oil, in the mixer bowl, knead at the 1st speed for 5 minutes, then add salt and knead for another 5 minutes. Add oil in a trickle at the end of the batch. Let the dough come together. If necessary, knead with your hands for a couple of minutes.
• 5. Shape the dough into a ball and transfer to a greased bowl. Cover with foil and let rise for 30-40 minutes at T 26-28 * C.
• 6. Form a loaf, leave to rest for 10-15 minutes.
• 7. Roll out the loaf with a rolling pin to the middle. Cut the flat part into 3 strips and braid them in the form of a braid (not tight). Cover the second half of the loaf with a scythe, tuck the braid under the bottom and fix there.
• 8. Place the piece in a greased form, sprinkle with flour on top and let it proof for about 50-60 minutes (I gave 45 minutes) at 26-28 * C.
• 9. Furnace at 200 * C, the first 8-10 minutes with steam. The total baking time is 50-60 minutes.

Note

I really liked this bread, especially the shape (Although, to be honest, I once saw bread of this shape at our FORUM, but I don't remember where). The main recipe is dough for 2 loaves, 500 g flour + 100 g sourdough. I counted for 1 bread, 400 g of flour and 80 g of leaven, according to my shape. But now I see that it was possible to leave all the quantity, just the bread would have been higher.
A source -
I'm not a very good photographer, but the holes in the section are visible.
I recommend taking a chance.

wow, what a molding !! Irisha, handsome bread !!

Hello Lyudochka!
I'm so glad to always see you!
Thanks for the rating, but the bread was simple, convenient and easy to mold, and leaves a lot of room for change. It can be done with a pod too, I just wanted to try my new form.
Highly recommend
Ira

[kisuri]

kisuri, very nice bread turned out. It is really not complicated and multivariate. I make it on ripe dough or just dough. Baking is usually hearth.

Irisha, what size did you bake it in? for an American brick, 9x5 inches?

kisuri
Very nice bread !!! I will definitely try, you just need to overfeed the sourdough in rye ...

[Any-M]

Any-M, I followed the link, where they write that it is possible to start on wheat, and even in general, purely by leaps and bounds .. only the time of boring-proofing is corrected

[Any-M]

Any-M, I followed the link, where they write that it is possible to start on wheat, and even in general, purely by leaps and bounds .. only the time of boring-proofing is corrected

Lyudmila, thank you very much, I haven't looked at something !!! There is wheat - I'll try it somehow, as soon as my boys order !!! :-)

[Twist]

Hi, Twist, Any_M!
Thank you
Twist, I am very pleased that you liked it. It turns out that this recipe is familiar to you, and I searched on the FORUM so as not to repeat myself, but I did not find this one. The recipe, of course, is not very similar to many who are exhibited here, but it was the form that attracted me. Although the recipe is also ... there is some special charm in this bread, either the color is so warm, I never got it, or the smell. Thanks anyway.
Lud, I have a new uniform, recently appeared with us, very cool, here it is:

Wilton firm. It says: 23.5x13.3x6.99 cm, and on the other side: 9.25x5.25x2.75 in.

aha, this is it, an American brick! I also fell in love with her, I have been baking big breads in her lately, beautifully - they are so squat, good-quality

The view is very beautiful, probably the taste too!

Well, vooot, so always while I found this bread in Veronica's LiveJournal, while I was tuning in and getting ready, we were already ahead of the joke. It's great that we created such a Temka. The bread is worth it. Instead of cumin, I put anise.


Today I went to the site, but I already have some bread. I'll show you in your Temka, if you don't mind

[miculishna]

Of course, I'm FOR! miculishnawho cares who first
Your bread turned out wonderful, like your other breads (most of them are in my bookmarks)

[kisuri]

Probably we all go to the same addresses. So I also baked this bread according to Veronica's recipe.
She looked at us, and here we already have wonderful bread.

kisuri Excellent bread !! And we have similar forms. Only I did the full rate, it turned out bread weighing 850g. I will probably decrease it next time. The dough is pleasant to work with, the recipe is simple.
It's great that you put it here

But I want to ask Mikulishnu You have such a wonderful piece of bread at the seams. And if I'm not mistaken, there are even small bubbles. Isn't that a cold proof? And I seemed to bake it with steam, and the proofing was good, and it went up well, but it didn't go like that ... Share how you baked it.

[Mikulishnu]

Probably we all go to the same addresses. That's for sure!
But I want to ask Mikulishnu You have such a wonderful piece of bread at the seams. And if I'm not mistaken, there are even small bubbles. Isn't that a cold proof? And I seemed to bake it with steam, and the proofing was good, and it went up well, but it didn't go like that ... Share how you baked it.

I distribute the bread in the usual way, shape it, cover it with a towel and leave it on the kitchen table until it grows (it all depends on the air temperature, I have 40-50 minutes in the kitchen at t 25 * C, but I have to make sure that it does not stop, this is experience) I put the suitable workpiece in a preheated oven, always with steam, so that the bread does not break. So FSE. We are waiting until it is baked, we also need to orient ourselves to the oven. My friend has a new modern oven with convection, so she puts the bread that has just come up in a cold oven and turns it on for baking, while the oven heats up - the loaf grows right before our eyes and then bakes very quickly, and my "old lady" puffs - puffs, but that's all bakes regularly, though not so fast.

Thank you Irina !! I won't say that my bread turned out to be bad, but I want better opening at the seams. I like it when it literally explodes at the seams or cuts, sometimes it happens, and sometimes it opens up very modestly ... This applies not only to this bread, but also to others. Just in the old oven, where I even measured the temperature by hand, the baked goods turned out better than in the new fancy one, so you don't always need to rush to change the old equipment to the new one ... But of course we will master it too.

Thank you, Vasilisa! Oh, very nice!

[kisuri]

kisuri You have very good breads!

In order not to be unfounded, I'll show you how I got it:

🔗

I will try more baked goods starting with a cold oven and then I will compare .. You can also try cold proofing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176344.0
In general, despite the seemingly simple recipe, you can experiment a lot with it.

[kisuri]

Wonderful bread, handsome!
By the way, I really like the way your bread came apart at the seams. Mikulishna's bread is very, very beautiful (and I really like all of her other breads) but, as far as I know, if the seams in the braids explode, it’s the bread that is not fully settled. Notches - yes! This is different !. In braids, the seams should not "break", but they should not float either. I have been trying to do this in the challah for a couple of years. I think you have lovely stitches on this bread

kisuri You have very good breads!

Thank you, Vasilisa! I am Ira, and if you don't mind, on you. I really hope that this is so. And - quite seriously - I learned a lot from you. Starting with your wheat germ three-flour bread and ripe dough bars. I went from your breads And this is not only because of the correct recipes, there are a million correct recipes, and sometimes it seems that this is some kind of hoax. And on your topics, you begin to understand things, and believe that it will work out. It is very pleasant to communicate with you, and for bread this is the main thing, it is not for nothing that people talk with dough.
And your link did not open for me

Ira, of course, on "you" I corrected the link, I advise you to try this very interesting bread.
I haven't completely worked it out yet, but it is interesting in technology and very tasty.
And thank you very much for the kind words I am very glad that I could help with something ...
And as for challah, it's interesting, because really this bread is formed like a braid, but I somehow didn't think about it right away ... That's what they say correctly, one mind is good, but two is better. There is a Lithuanian braid, it is also baked in a mold. Only I can't get to her ...

Ira, of course, on "you" I corrected the link, I advise you to try this very interesting bread.
I haven't completely worked it out yet, but it is interesting in technology and very tasty.
And thank you very much for the kind words I am very glad that I could help with something ...
And as for challah, it's interesting, because really this bread is formed like a braid, but I somehow didn't think about it right away ... That's what they say correctly, one mind is good, but two is better. There is a Lithuanian braid, it is also baked in a mold. Only I can't get to her ...

Oh, and this bread, to which the link, has been in my bookmarks for a long time, since the day you posted it, well, of course! I really want to do it. It's just that I'm here, in the continuation of our conversation with Mistletoe, decided to fight with the liquid dough and chose Altamuro Idola for this. Do you want a bread action movie? - in!

Ira, I wish you victory !! However, you have already won it, coped with such a difficult test !!

Ira, I wish you victory !! However, you have already won it, coped with such a difficult test !!

Thank you dear! And to you success with braids and in experiments with bread with. Simili. And this bread of yours is my first in line. If only there was time!

Ira, the bread turned out superb. Thanks for the detailed explanation