Cold dough "Sandwich" loaf

Cold dough "Sandwich" loaf

Category: Yeast bread

Ingredients
Fresh yeast	10 gr.
Milk	100 ml
Serum	150 ml
Sugar	2 table. spoons
Salt	1 tea the spoon
Yolks	2
Powdered milk	3 table. spoons
Butter (margarine)	40 g
Vegetable oil	1 table. the spoon
Flour	500 g
A bit of draining. dough oils

Cooking method

• Grind the yeast with sugar, add the rest of the ingredients and knead into a soft, but not sticky dough. I kneaded in a food processor with a dough hook, but you can safely knead in HP in the "kneading" mode.
  
• Cover the bowl with the dough with a plastic bag or plastic wrap and refrigerate for 12 hours. The dough should double in size.
  
• In the morning knead the dough and let it rise again in a warm place.
  
• Divide the finished dough into two parts. Roll out each part into a rectangle approximately 3-4 mm thick.
  
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• The photo shows that the dough shows bubbles.
  
• Smear the dough quite lightly, symbolically (!) With melted butter and roll into a tight roll.
  
• Pierce in several places with a wooden skewer, cover with a towel and proof in a warm place. I let it stand in the oven at t 30 °.
  
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• This is how the loaves look after proofing.
  
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• Sprinkle the prepared loaves with plenty of water and bake at 180 ° until golden brown.
  
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• The loaf tastes like "Sliced" and is very good for sandwiches - butter is perfectly spread. The crust is thin and crispy.
  

People! I beg you ! Pay attention to this recipe! I myself did not dare to use these loaves for a long time, but recently, due to a chronic lack of time, I drew attention to the cold dough. Yesterday the children received guests and ordered to bake bread and loaves for butters, in order to somehow save time, I decided to bake bread in KhP, and made dough for loaves in the morning, before work, and baked it in the evening. In general, I postponed the tasting for later (post), but I really enjoyed working with this wonderful dough, it is so airy, tender, it blew bubbles and squeaked (I think with pleasure) under my hands. The taste, according to the tasters, is also amazing.
There is no photo, as usual, although I photographed my work in good faith, but at home the computer. when loading it hangs almost forever, but at work I can’t, everywhere there are “spies”, but I simply could not thank for such a wonderful recipe.
Yes, I didn't have serum, instead I took kefir diluted with water 50/50.

People!

I will tell you a secret that there is no bread, loaves or buns that I would not bake from cold dough. The result is excellent and significant time savings.

Stern, and I always put the dough in the refrigerator for 12 hours. The pastries made from this dough are also very good. True, there is no time saving in this method.

ikko4ka, the refrigerator helps me a lot with the dough - with my "thermonuclear" fresh yeast, the dough not in the refrigerator overshoots too quickly.

iikko4ka
As for me, cold yeast dough is just a lifesaver, especially if baking is planned for breakfast or dinner after work.Previously, in such cases, I loaded products into the HP and turned on the main mode with a delayed start, unfortunately there is no such function for the dough in Panas ... But here you have to guess over time in order to catch the dough before baking begins. It's easier in the morning, set the alarm clock and all the things, but if at work ... you have to run home at breakneck speed, and if you have to stay late or traffic jams in the city, in the place of the expected pies, loaves, loaves, at best, we will get a loaf of bread, and at worst. . well, in general, let's not talk about sad things ...
And now everything is different, there is a dough in the refrigerator, the hostess is waiting. So judge for yourself about saving time and nerves

ikko4ka, the refrigerator helps me a lot with the dough - with my "thermonuclear" fresh yeast, the dough not in the refrigerator overcoats too quickly.

And I put it in the refrigerator for the best taste. : :) Although, then the dough suits me longer.
But sometimes I keep leftover yeast dough in the freezer.

Good morning ! The sutra came to you early with its "pregnant" loaves,
Well, in any way, they do not turn out to be even for me, maybe I pierce them a little? Or try to pierce them in several places before baking, so that they do not blow up so much? And I tried to make incisions, then everything is fine, it turns out to be even, but I want everything to be like the recipe
The incision cannot be captured beautifully, and not only in this case, probably a cameraman of that ... or a photographer

But this does not affect the taste at all, it is simply amazing, great for any sandwich, and just like that it is delicious
True, this time my yeast is not the freshest, it has been in the refrigerator for 7 days already, the smell is absolutely not audible, but the activity is not the same ... The flour is normal, I took 1kg of premium flour from an unknown manufacturer in SILPO, I usually bake on Kulindorovskaya, but this one turned out to be nothing ...
I usually don’t fry them like that, it’s while I was chatting on the phone, they were so reddened

[NIZA]

NIZA , yes, you calmly make incisions!
I will reveal to you a "terrible secret" - I am not friends with cuts, and therefore I poke all the bakery products with chopsticks.

[Stеrn]

Stеrn
The chef allowed it, so we will cut it. I just often take this loaf to take away (the children really like it), I want the appearance to match the taste
GypsyI will try to use your advice, although my camera is ancient, there are no instructions in Russian

And what can replace milk powder, otherwise I wanted to do it, but there is no milk powder and there is no time to go after it.

[skate]

skate, don't put it down and that's it! And without him it will be good.

[Stеrn]

Finally, she also baked these loaves. StеrnThank you so much for the delicious bread! I will definitely repeat this recipe!
The fotik was buggy, and when it was cleaned it became dark and the number of bars decreased, there were 4 pieces.


Instead of 2 yolks, I had one protein of powdered milk in Israel, I did not see it in my eyes as the serum was actimel, the dough turned out wonderful

[Stella]

Stella, today I baked loaves according to your recipe.

The dough is great. I put it on at 7 o'clock in the morning. I thought I would bake tomorrow. So in the refrigerator by 3 o'clock it increased in volume several times.

I baked bars, the smell was extraordinary. Sorry for the neighbors.

My husband and daughter liked the bars.

But bad luck came out with the report. Something the fotik often became capricious.

I took a picture with my phone, but I don’t know how to transfer it to my computer. And I can't find a headset from the phone. If the fotik comes to his senses tomorrow, I'll take a picture and post it.

I went to take thanks.

This is yeah ...

I suffered a thank you, but they kicked me off. (Sorry, you cannot change the karma for this user again. You must wait 1 hour.) We are waiting with.

[Cook]

Cook, to your health, dear!

The dough is really "thermonuclear", it happens that after 8 hours it is already ready.

And let the neighbors sniff, as they start to fill them with saliva, you give them the address of our site!

Uffff ... I did it. Here he is mine - an orphan.

🔗

And I had to share with Sodem. You can't mock people like that.

[Stеrn]

Stеrn , but you can bake this bread on one whey or on whey with homemade yogurt, the milk all thumped on the fermented baked milk and only then I saw this recipe, my hands are itching to do it, and I don't want to go for milk, we have rain pouring b-r-r- R

[Stеrn]

Stеrn , but you can bake this bread on one whey or on whey with homemade yogurt

Easy!

I kneaded the dough in a bread maker. I put it in the refrigerator at 11 o'clock.Has already increased 2 times and rested against the film and rushing further. What to do? Withstand the time?

It's late, of course, but still. Once such thermonuclear yeast and dough jumps out of the basin, it works.

I took it out of the refrigerator at 18 o'clock. About 2 hours I was waiting for a new rise. In general, I baked and already ate half a batter with tea. We are not afraid to eat after 6. I liked it very much. Thanks for the recipe. Confused by the dough after the refrigerator. It was somehow dense and for quite some time it came up. Is that how it should be? Liquid was added while mixing. The loaves themselves already fit well. The holes remained. And why splash with water and not grease with an egg?

[kirch]

kirch, to health and thanks for the tip!

Of course, the dough after the refrigerator takes longer, it is cold. I bake cold dough products in the morning, so it doesn't bother me. I opened one eye, took out the dough from the refrigerator, kneaded it and go about my business. Until here and there it has already come.
Sprinkle with water for a crust. I don’t grease it with an egg, because I have a very good oven, it will blush beautifully without any lubrication.

Please tell me, can dry yeast be used or only fresh?

irinapanf, my dry yeast does not work in the refrigerator, so I only bake it fresh. But the girls also baked on dry ones - it worked. If you still decide to bake on dry yeast, take 1.5 measured tsp.

I have another question. If the proofing is done in the oven, do you need to pull the dough out of it until it is warmed up to 180 degrees?

I don't take it out.

Tell me, is such a good result from a cold dough? If I try this sourdough recipe, can I put the dough in the refrigerator then?

A good result from all together - from the recipe, and from the slow cold rise.
I can't tell you about the leaven, since I have never used leaven.

[Stеrn,]

A good result from all together - from the recipe, and from the slow cold rise.
I can't tell you about the leaven, since I have never used leaven.

Stеrn, thanks for the answer. Now I bake with sourdough, and everything else is the same as in your recipe, only the proportions are slightly different, well, I don't put it in the refrigerator. The bread turns out to be delicious, I had not eaten bread at all before, but I began to indulge in this. But inside my bread does not seem to be like yours, is it probably the result of the cold?

Victoria, since I have not seen your bread, I cannot compare. But I suppose it should turn out even better with sourdough.

I am in a hurry, with my thanks!
But my bars tore! True, this did not stop eating one almost immediately. I think it's not bad for the first time.
I admit honestly there was no whey - I replaced it with kefir, there was no milk powder either - I poured dry milk semolina (for children from 8 months.)
yeast I also only dry Fermipan - 1.75 tsp.
I kneaded it in HP on the "dough" mode - did not let it rise to the end - sent it to the refrigerator overnight. In the morning - baked.
And the bars were torn - I think because they were a little bit.
Thanks again for the recipe.

[Magnuna]

Magnuna , to health and thanks for the report!

It could break because there is too much yeast. I would limit myself to one teaspoon, at least 1.5.

Good bars! Photo tomorrow!

To your health! I'm waiting for the photo!

[Stеrn]

Stеrn, thank you so much for the recipe! The bread is a miracle, how good it is.

And thanks from me for the delicious bars! We all liked it very much.
True, I turned it badly - in some places the layers unfold, but this does not bother us.

Vitochka, good luck to you and thanks for the tip!

And when you roll up, pull the dough slightly towards you and pinch each layer.

Sеrn, I baked your loaves yesterday. I will say this about the dough, after 12 hours in the refrigerator it broke through the bag and crawled out onto the road. I could have baked before, but I was at work. I did as the doctor ordered, a mustache according to a prescription, even poked with a toothpick. The loaves turned out to be good, soft, with a soft crust, which was very pleasing, because.for some reason I have a crust on my bread like the bark of a stone tree - thick and hard. Before planting in the oven, I greased the bars with plenty of water. As a result, when they cut one was perfect inside, and the other, how to say, each layer of the roll peeled off from each other. Why? I baked it at a time, this means that the proofing and temperature are the same. And how to make the ends beautiful and rounded, otherwise, as in the photo above, I have one to one. Mine liked it, I will bake some more.

As a result, when they cut one was perfect inside, and the other, how to say, each layer of the roll peeled off from each other. Why?

They just turned differently. The one that is perfect is rolled up more tightly.

And how to make the ends beautiful and rounded, otherwise, as in the photo above, it is one to one.

When you roll up the loaf, tighten, pinch and round the ends.

Stella! I am delighted with your bread recipes! Even a clumsy woman will prepare a masterpiece according to these recipes. I also tried ... Accept ...

There was no ordinary flour in the house, only whole grain

These are the bars I got .. And the taste is just wonderful! At home, more and more often they order bread from oat recipes - you will never miss the taste! Thank you!!