Low Cholesterol Bread (Oven)

Low Cholesterol Bread (Oven)

Category: Yeast bread

Ingredients
Wheat flour (I have 1c)	385g.
Dry instant yeast (Saf-Moment)	3d.
Salt	5d.
Sugar	15g.
Ghee (margarine)	5d.
Water	225g. + 40g. when kneading

Cooking method

• Heat water (225g.) To 50C. Add oil. Pour in 160g. flour, salt, sugar, yeast. Beat on high speed for 2 minutes. Leave alone for 10 minutes to soak the yeast.
• Then beat the “chatterbox” again for 2 minutes at high speed, add the remaining flour (225g) and knead the dough for 2 minutes at low speed. Cover and refrigerate for 15 minutes. Now it's cool, I put it on the balcony.
• Next, knead until the gluten develops for 7-10 minutes at high speed, adjusting the consistency to soft water. It took me 40g. water. The dough is smooth, silky.
• Roll the dough into a ball, place in a container (5L), cover and leave to ferment for 1 hour at 30C.
• Then knead the dough, knead with your hands for 30 seconds. Roll up into a ball (if necessary, dust the table with flour), cover and leave for 15 minutes.
• Form the bread. To do this, moisten your hands with water and stretch the dough into a rectangle, expelling bubbles. Moisten the surface with water, twist into a roll, pinch the seam and lay with the seam in a non-stick greased mold.
• Leave for proofing for 45 to 90 minutes, depending on the proofing temperature and the desired crumb character. The more proof, the fluffier the crumb will be. I limited myself to 60 minutes, since the size of my form did not allow me to hold further.
• Sprinkle the bread well with water and bake with steam (first 20 minutes) in an oven preheated to 200C (convection 180C) for 1 hour. If it is not possible to bake with steam, then the bread should be baked under the lid (the first 20 minutes).
• 
• 
• Dedicated to lovers of downy crumbs and crispy crust !!!!

Note

The name was retained by the author, since she could not come up with anything original. Now a little about the bread itself. Author's words:

Under the most ordinary-looking and unappetizing name (bread with low cholesterol content) hides the most delicious white bread from the 1973 collection of Bernard Clayton. Its secret is hidden not so much in the recipe and not even in the manner of handling the dough. It is baked for a long time at a rather high temperature, which is why, in the middle of baking, the kitchen smells of a fried crust so powerful, so piercing that it seems that a little bit more and the bread will come out of the oven burnt. But no! Control yourself, bake with the recipe! It turns out a fantastically tasty and aromatic bread that can be baked in two versions: tightly fine-pored and airy-tender. The whole secret is in the duration of the proofing: if you let the blank increase in volume by only 2-3 rubles and put it in the oven, you will get a weighty satisfying bread, in the manner of sieve and "wheat bread made from flour in. S." according to GOST. And if you give it almost complete proofing, you get bread ... unlike anything, with an amazingly crispy and aromatic crust and a delicate airy crumb.

Recipe from LJ Luda 🔗, with words of gratitude.

I have this form:


Bread baking dish (Aashka), manufacturer Vitesse.

• Material thickness: 0.8 mm
• High quality carbon steel
• Size: (13 x 23 x 6 cm)

The beauty! I just baked a loaf of kefir, we fell for it.
As we eat, I will do this. I haven't made a mold for a long time, I have an aluminum baking mold.
Thanks for the recipe

[Victoria]

Victoria, Thank you!! I hope you will like it!

I don't even doubt

[Ksyusha,]

Ksyusha, what a crumb !!!
That's it, I have reached "condition" and buy instant yeast. Only there is no more strength to admire, I will bake.

[Ksyusha!]

Goddess! Ksyusha! how did you calibrate the dirchki in the crumb? They're all the same
I applaud while standing!
BEAUTIFUL BEAUTY
I will.

[Ksyusha]

Wow, yes-ah-ah-ah! Ksyusha, it is necessary to create such beauty, there is no limit to perfection

[Linen]

Girls, well, you made me laugh !!! Thank you, my dears, for the compliments !!

how did you calibrate the dirchki in the crumb? They're all the same

Linen, well, not all of course !! The photo shows that there are large ones. To prevent this from happening, after you have stretched the dough into a layer, drove out the bubbles, poke the remaining visually visible bubbles with a sharp toothpick. In bent !!

That's it, I have reached "condition" and buy instant yeast.

Marish, buy. You know that I also love fresh ones. And then somehow I moved so smoothly and did not notice how !!! But your situation is more complicated, of course .. you need narco male control pass.

Olya,

The photo shows that there are large ones. To prevent this from happening, after you have stretched the dough into a layer, drove out the bubbles, poke the remaining visually visible bubbles with a sharp toothpick. In bent !!

Are you serious? Do you blow bubbles? This is my beloved, I click

[Omela]

Omela , the bread is just super! I have had this bread in mind for a long time. And in general, Luda from livejournal.com has wonderful breads. I tried some of them in a bread maker.

[Tata]

Tata, Thank you! And Luda is a Master !!!

Excellent master class on making this bread in HP Panasonic from Sergey !!!
Recommend:

Excellent master class on making this bread in HP Panasonic from Sergey !!!
Recommend:

Great bread. I will definitely try this weekend.

Good luck!

Thank you. I have already baked for his adaptation to the Borodinsky bread maker. Review in the section "Borodino bread, according to the recipe of 1939" Slightly changed the programs, but very tasty.

Yes, Sergey is a true Master. All his recipes are honed !! And, most importantly, he analyzes his mistakes too !!! Very helpful.

[Omela]

Omela only here I have not seen the recipe of this forum, probably overlooked. Or is it fresh? It's good that there are notifications of new replies

[Tata]

Tata, recipe from November 3rd. We could have seen it. And you are subscribed to "New recipes of the month" All new recipes of the forum are posted there.

Oh, I posted my message about Borodinsky on November 19. At the beginning of day 2 I studied his method. So I overlooked. And when did Sergey have it? There are no subscriptions to new recipes. I am on the forum recently. How is it.

And, do you mean this recipe from Sergei ?? Then - this is today.

We've got all new recipes by day here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;start=0, but how to subscribe I'm looking .. it used to be somewhere, now I can't find it.

"Notify" button.

[Omela]

Omela you can question off topic. You've tried Bobs Red Mill flour. Now I went to his office site, there are many recipes for a bread machine.

"Notify" button.

Vika, this is on this topic specifically, and I meant to subscribe to all new recipes.

You've tried Bobs Red Mill flour.

No, I haven't tried it. I switched to flour 1c., I buy in AUCHAN.

[Omela]

Girls, I think this button is in the profile. There are all the checkboxes in the notification and by mail
Omela and what kind of flour 1 grade do you buy in Auchan. I go there every weekend and have never seen it .. Perhaps the assortment is different everywhere. I live in the Southwest.

I have new recipes and new messages in all topics in the Toolbar - it's convenient.

and what kind of flour 1 grade do you buy in Auchan.

Flour under the Auchan trademark - "Every day", with green stripes.


It stands where all the flour and sugar are.

I saw it, but I thought that it was the highest grade, I need to take a closer look. Thank you.
A couple of times I bought 1st grade "Nekrasovka" flour at the intersection, but I didn't like it.

No, not the highest. General purpose.

Is "general purpose" grade 1?
Once I bought exactly 1 grade - the bread was better than this "common" one, but now I can't find it anywhere.

Vika, in principle not.

Russian flour
In Russia, wheat flour is subdivided into three classes - bakery flour, general-purpose flour and durum flour. GOSTs define the following varieties of bakery flour,

Extra. Color: white or white with a cream shade, ash content 0.45, gluten content not less than 28%. This is a new kind of flour, it was not in the Soviet standards.

Top grade.Color: white or white with a cream shade, ash content 0.55, gluten content not less than 28%.

Krupchatka. Color: white or cream with a yellowish tinge, ash content 0.60, gluten content not less than 30%. The size of the flour grains is 0.16-0.20 mm. This variety is present in the standard, but, as far as I know, such flour is not actually produced. In Poland, a similar flour, krupczatka or typ 500, is quite common.

First grade. Color: white or white with a yellowish tinge, ash content 0.75, gluten content not less than 30%.

Second grade. Color: white or white with a yellowish or grayish tinge, ash content 1.25, gluten content not less than 25%.

Wallpaper. Color: white with a yellowish or grayish tinge with noticeable particles of grain shells, ash content not more than 2.0, gluten content not less than 20%.

Flour of general purpose does not have its own names and is indicated by an alphanumeric code, for example MK 55-23, which means "Coarse Wheat flour with 0.55% ash and 23% gluten content".

Durum wheat flour is divided into three varieties, two of which, grains and semi-brittle ones, are not actually flour, they are really small grains.

The highest grade (grits). Color: light cream with a yellow tint, ash content 0.90, gluten content not less than 26%. Grain size up to 0.56 mm

First grade (semi-fragile). Color: light cream, ash content 1.20, gluten content not less than 28%. Grain size up to 0.39 mm

Second grade. Color: creamy with a yellowish tinge, ash content 1.90, gluten content not less than 25%. The grain size is 0.18-0.27 mm, that is, it is very similar to the caliber of semolina.

🔗

Vika, in principle not.

General purpose flour does not have its own names and is designated by an alphanumeric code, for example MK 55-23, which means "Coarse Wheat flour with 0.55% ash and 23% gluten content".

But this flour has a sufficient gluten content, which is good for bread.

[Omela]

Omela I'm confused. Shouldn't Premium have the most gluten?

[sufficient]

Shouldn't Premium have the most gluten?

Yes, but everything is practically "dead" flour. I was talking about sufficient content. Plus the taste is completely different.

Yes, I do not argue. From 1 variety it is tastier and healthier.

Thank you, Mistletoe.
Where to get flour of 1 grade

In "Crossroads" I was in "Platypus".

We do not have a Platypus at the Crossroads, and there is no Platypus at all.
As I enter the store, I rush to the flour in the hope ...
Large networks (Auchan, Metro) why are not delivered - I do not understand.

Girls, even in the Crossroads, the highest grade flour "Predportovaya" is being sold. Petersburg Combine. Very good, protein content 12.0 g.

[Omela]

Omela the poet's soul could not stand it and decided today to bake this bread according to Sergey's instructions.
I'm out. At first everything went as it should, the dough rose well, but intuitively I felt that the dough had stopped, the top became looser. But still I decided to withstand the allotted time and in the first minutes of baking it collapsed and beautifully. I set up my individual program and apparently somewhere I miscalculated. I will try again tomorrow. It’s not in vain that they say: hurry up, you laugh at fools.

[Tata]

Tata, nothing wrong!! Look at how much he screwed up the bread before he turned out to be handsome. You will succeed!!!

[Tata]

At first everything went as it should, the dough rose well, but intuitively I felt that the dough had stopped, the top became looser. But nevertheless, she decided to withstand the allotted time and in the first minutes of baking it collapsed and beautifully

TataToday, I baked this bread according to Sergey's instructions, but I did not add yeast at all, just using active wheat sourdough. I did it just on the main program in Panasonic, without any frills. After the last kneading, I transferred it to the L7 form, gave proofing for 40 (!) Minutes and put the HP on the "baking". Baked for 1 hour 20 minutes. I was afraid longer, although Luda insists on baking it for a long time, 1.5 hours.
In general, if I had added yeast to it, then according to Sergey's scheme, it would definitely have stood.Therefore, I recommend either reducing the amount of yeast or reducing the proofing. Here is my bread



Mistletoe, thanks for your attention to such recipes!

[Deep]

Deep , Ira, what a handsome man! Well done!!!

[Mistletoe]

Thank you, Mistletoe, given that I am now without one hand (no, the hand is in place, do not be scared, only there is little use from it yet)) - so given the fact of my infirmity, the bread is really good. But it didn't work to roll it up like a roll, as the technology requires, I think it would be even more beautiful - there are flaws on the cap.
So I will repeat later by all the rules. And the recipe is really very good. The bread is so airy, weightless. The aroma during baking was breathtaking.

Let the hand get well !!!

[Omela]

Omela Deep Thanks for attention. I cut some bread this morning. It turned out very tasty with a crispy crust. Only now the roof pumped up. I will still bake.


P.S. Girls, I found my mistake. Timing is not correct. He stood with me for an extra 20 minutes.

[Tata]

Tata, what a crumb is full of holes!