Wheat bread on a beer pоolish according to Bertina in the oven

Wheat bread on a beer pоolish according to Bertina in the oven

Category: Yeast bread

Ingredients
Poolish:
The beer is warm	63g.
Wheat flour (I have 1c)	63g.
Dry yeast (fresh)	1d. (2.5g.)
Dough:
Poolish
Wheat flour (I have 1c)	375g.
Whole grain wheat flour	25g.
Dry yeast (fresh)	1d. (2.5g.)
Warm water	250g.
Salt	8d.

Cooking method

• For Poolish mix dry yeast with flour (fresh diluted in beer), add beer, stir, cover with foil and
• 1. Option to leave for 3-5 hours at room temperature
• 2. Option to leave overnight in the refrigerator. In the morning, first take out and leave on the table to warm up (about an hour)
• I did 2 options.
• For Poolish dough, stir with warm water. Grind fresh yeast by hand with flour, dry just mix.
• Add all ingredients. Except salt. And knead in a combine according to the scheme:
• 1 speed - 5 minutes. Dough:
• 
• Add salt
• 1 speed - 10 minutes. Dough:
• 
• Place the dough on a floured table. Sticky dough:
• 
• Dust your hands with flour. Form a ball:
• 
• Place in a container, cover with foil and leave to rise for 1 hour in a warm place. I set the dough mode in MV Brand.
• Then put the dough on a table dusted with flour, it does not hold its shape. Dust your hands with flour. Form a ball and return to the container, tighten with foil and leave for another 1 hour.
• Put the dough on the table, knead, if desired, divide into 2 parts. I didn’t share. Fold 4 times.
• Form a loaf. Place seam side down on a baking sheet or seam side up in a proofing basket:
• 
• Cover the products with foil and allow to stand for 1-2 hours. I have 1 hour 30 minutes:
• 
• Preheat the oven together with a baking sheet or baking stone to 250C.
• Before planting in the oven, sprinkle the bread with flour, make an incision.
• Spray the oven with cold water from a spray bottle, transfer the bread to a stone / baking sheet and bake for 10 minutes at a temperature of 250C, then lower the temperature to 220C and bake for about 30 minutes. Ready bread, when tapped on the bottom, emits a dull sound.
• 
• Of course, you could do without a light bulb, and so you can see the lace. Toka keeping the tradition:
• 
• Very aromatic (even the hands smell after slicing the bread) and delicious crispy bread.

Note

Recipe from LJ Irina irenka2501 🔗

Similar recipes

Black beer bread with bran. (Alexandra)

Beer bread (bread maker) (alyona)

Bread "Beer impromptu" (Ig @ Lu)

[Ksyusha]

Ksyusha, gorgeous bread !!! Myakish is just awful !!!

Oksanochka !!! : bravo: what bread! already kneaded Poolish. I will experiment in HP (we have a fever of 40, but there is no air conditioner)

Mistletoe, what a beautiful bread ... And what kind of beer, dark or light?

[Marina, Natasha, Lena,]

Marina, Natasha, Lena, thanks girls !!

I will experiment in HP

For HP, the dough must be made much denser.

What kind of beer, dark or light?

Light.

You don’t regret us, Ksyushenka, you don’t regret the HEAT is worth it, I’ll save you! In this stone jungle, it's scary to think about the oven
But there is hope! The hydrometeorological center promises rains !!!! I will do

Did you cut the incision?

so about what is denser, I guessed when your past bread did. let's make it tighter. and when the heat subsides and we reach the oven.

[Lenchik]

Did you cut the incision?

Lenchik,

Before planting in the oven, sprinkle the bread with flour, make an incision.

[Ksyusha,]

Ksyusha, what a wonderful bread - you just want to gnaw a crust !!!
Bookmark it, thanks! (I make a third attempt to send - there is no Internet at the dacha).

[Marish]

Yeah, Marish, try it, thanks!

pygovka, as you bake in HP, unsubscribe, please, I'll try too.I'm not very friendly with the oven, so I bought the oven. I will really wait, I want such a wonderful bread

unsubscribe and give a photo. Yes, I bake almost all Oksanin bread recipes in hp, well, I just put the baked goods and that's it, I knead it thicker and that's it, well, it fits in hp longer, that is, I put the dough in hp and forgot it for 1.5 hours, then I put the baking mode and that's it.

So my polish is already ripe, I went to knead the dough, this is what I bake at a crossroads, either in HP or wait for the delivery of my brand new oven (I finally matured and chose): girl_in_dreams: and immediately check the work, the main thing is not too late to bring .....

Mistletoe! What holes !!!!!!!!!!!!!!!!!!!!!
Lace, not bread!

[Mistletoe]

Mistletoe, wonderful bread !!! Real bread !!!

[Natasha, Tanya,]

Natasha, Tanya, thanks girls !!!

Lena, it will still be necessary to adapt to the new oven. Although of course for her it will be a good test for ...

[Lena, it will still be necessary to adapt to the new oven. Although of course for her it will be a good test for ...]

Lena, it will still be necessary to adapt to the new oven. Although of course for her it will be a good test for ...

Mistletoe, I'm already checking it, while the bread is being brewed, I bake the pate Soon I will report ..., I will also look in the oven section

[Lenchik]

Lenchik,

Wow, I say it's hot

Wow, I say it's hot

: D I put a stove on the balcony, so it's like rain in our area ...

Still lukewarm, but I already cut it, I couldn't wait to try , well, on the light bulb , took pictures with my phone. Mistletoe, thanks for the recipe

[Lena]

Lena, lace crumb !!! How does it taste ??

[Lena]

Lena, lace crumb !!! How does it taste ??

Vkuuusny, aromatic

[Vilapo!]

From the same, Vilapo! What a rapid-fire! I made such a loaf in a new oven
Congratulations! Let the stove help to produce masterpieces for a long, long time!

[Vilapo!]

From the same, Vilapo! What a rapid-fire! I made such a loaf in a new oven
Congratulations! Let the stove help to produce masterpieces for a long, long time!

, and what am I, this is Omelchik, in time with the next bread, intrigued.

[Xosha]

Xosha, take the report. The bread is very, very tasty. The "lace" in the crumb really pumped up a little, but it did not affect the taste. Thank you for such a wonderful recipe !!!

🔗

[Marish]

Marish, glad that I liked the bread !!!

The "lace" in the crumb really pumped up a little

Is it possible to consider something there !!!! Grew became weak with her eyes in old age !!! I see the incision has spread well and the holes are uniform !! In short, do not slander. BEAUTIFUL !!!

[Omela,]

Omela,Ksyunya, I haven't been here for a hundred years, but I always run to you first! As always, your bread is beyond praise! You are smart!!!

[Natasha]

Natasha, Thank you!

[Ksyusha!]

Ksyusha! here I put pulish, according to the first option. And how to understand that he is tavos, ready. 3-5 hours, the spread is not bad. Are there any visual signs?

And pulish is so plastic, right?

[Lenchik]

Lenchik, I will insert a photo. The consistency is like thick sour cream. Leave it on for 4 hours.
When mixing:


After the refrigerator and warm for 1 hour. Bubbles appeared in some places:

And I got a "plastic" I got it down with a fork.

An hour of flight .... How is it necessary to treat?

And I got a "plastic" I got it down with a fork.

An hour of flight .... How is it necessary to treat?

Flax, and you poured in how much flour, my poolish was like Oksana's, after three hours it increased in volume

As the doctor prescribed - 63 gr. Can we add some beer? Flour, probably, was thirsty, so it gushed a beer.
I bought Staropramen. The son asks - is it for dad? No! to me. There will be bread. Nuna 63 gr. Where else? FSE in bread!

As the doctor prescribed - 63 gr. Can we add some beer? Flour, probably, was thirsty, so it gushed a beer.
I bought Staropramen. The son asks - is it for dad? No! to me. There will be bread. Nuna 63 gr. Where else? FSE in bread!

Yes, and I'm the same beer, and Kievmlin flour

Flax, what kind of flour do you have ?? It is also somewhat dark in color. Add beer.

And my flour is like whole grain. Mamans were presented from a flour mill as flour 1c. Bag So I attach.
The beer added 3 tbsp. l. My pulish is bubbling

And my flour is like whole grain.

Well you, mother, give !!! A little heart attack did not grab me along with the mikard. CZ is a completely different kolinkor. I see the structure is completely different. I should have added it at least partially.

Noooooooo! We are not looking for easy ways! Give us everything with a twist!

Yes Yes... Do not forget to add this later: The rest is all according to the recipe!!!

[Ksyusha!]

I will report it properly, all according to the protocol
Ksyusha! launching or waiting?

3 hours have passed ?? You have significantly more bubbles even than me. Run with God.

[Ksyusha!]

Ksyusha! I'm ready!
Thank you for the wonderful bread !!!
In addition to Pulish, then I did everything according to the recipe. Corrected the pulish with three tablespoons of warm beer. But I took 400g of wheat flour for the dough.
And then everything is according to the notes. And no one warned, sho bogatyr will turn out - 710gr. The incision in the oven is ripped open.
The crust is thin and crispy. The insides are tender, tender. It was scary to cut. It tastes like ciabata, I think so. The crumb is slightly moist, not dry. Spiritual such bread, fragrant




Incision


Closer


Light bulb


In the morning I put the correct pulish

And at night (when it was light), the scalded oven did not disappear, it twisted Mukunda. NAV and there I will report

[Lenchik]

Lenchik, stunned !!!!

shl. I dreamed of your pulish in a dream today.

[Ksyusha!]

Ksyusha! Is it okay that I often come to see you? Second bread in a day
Made according to an authentic recipe, as you taught.
That was such a pulish


This is how we grew up


Here's the crumb


Here is the "light bulb"


I didn't feel much difference either in the consistency of the dough, or during molding, or in taste. Is that correct? Bread in two cases -

And sho is characteristic? Bate cut off half of the night version. He tried - he says, only such! and no other !!!
He tells me this after each of your bread
And the baby was sniffing out all the second bread. I was afraid that she would make a hole in the crust with her nose

Thank you again from all my relatives 🔗

Girls, what can replace whole grain flour with so that the taste does not change? And is it possible at all? Well, we don't have any flour, except the highest grade. Maybe grind wheat in a coffee grinder? I really want to bake according to the original recipe

[Lenchik]

Lenchik, it's time to open the bakery !!! You cook such handsome men one-two-three !!! WELL DONE!!!

Girls, how can you replace whole grain flour so that the taste does not change? I really want to bake according to the original recipe

COGT, in the original recipe there is just no TsZ mmuki, read carefully the first post. Use all.

[Mistletoe]

Me too with bread: yahoo: Today it is a little cooler, yesterday it was like a hurricane, meth. sheets from the roofs flew like feathers, and I got in the way of Pekla in a glass form, covered the same on top - as a result, not bread, but a FAIRY TALE I just love bread with such crumb
Mistletoe -

[Irish]

Irish, glad you liked!!!!

[COGT]

COGT, in the original recipe there is just no TsZ mmuki, read carefully the first post. Use all.
[/ quote] But what about "whole grain flour 25g"?