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Sourdough bread without crust

Sourdough bread without crust

Category: Sourdough bread
Bread without a crust in liquid sourdough

Ingredients

Sourdough 150% 100g
Wheat flour 250g
Salt 5g
Yeast 2g
Water 100g
Fat or butter 25g
Sugar 10g
Powdered milk 10g

Cooking method

  • Bread with a thin tender crust, fluffy, delicate flesh melting in the mouth, without large holes, is good for toast. If you bake it in a special toast form - Pullman, you get bread without a crust.
  • I fed the sourdough in the evening:
  • 20g mother starter culture
  • 50g wheat flour Beehive
  • 75g water
  • In the morning I kneaded the dough.
  • Activated yeast for 25 minutes with sugar and a little flour. Knocked down with sourdough, added water and kneaded the dough: 3 minutes at the first speed, then autolysis for 30 minutes, kneading for 7 minutes at the second speed. In the middle of the batch I added salt, fat at the end. Instead of butter, I used heavy heavy cream (gathered when making cottage cheese from peasant milk).
  • The dough is soft, tender with well-developed gluten.
  • Fermentation for 3 hours if yeast is not added. Since I added yeast, it took me only 2 hours to ferment. I folded the dough twice after 30 minutes.
  • Forming in the form of three rolls:
  • Bread without a crust in liquid sourdough
  • I didn't make the rolls very carefully, but next time I'll try to do better.
  • I kept it on the proofer until they rose above the edges of the mold, about 1 hour 30 minutes.
  • Baking at 230 ° C - 40 min. The first 15 minutes. with steam.
  • Bread without a crust in liquid sourdough
  • Introduced Masha to the recipe in her magazine 🔗, recipe author Irina 🔗

The dish is designed for

1 loaf approx 450g

Cooking program:

Baking in the oven

Note

My family loves French bread with a crispy crust, a little rubbery crumb, they like it with additives, from several types of flour, so I rarely bake pure wheat bread. But then my husband's stomach became aggravated and he had to find a recipe for tender wheat bread, but preferably with sourdough and at the same time so that no acid was felt. The bread I baked met all these requirements and even I liked it. It is wonderful in toasts, retains its taste and freshness even on the third day and is not crumbly at all, so I gladly added this bread to my piggy bank of recipes and I will be glad if it is useful to someone else

Galina S
Vasilisa hello I baked this only Masha Lunetta introduced him to him. in milk powder. The bread is good, ideal for toasts, but my interpretation is they don't like rye and ... pure wheat too. mixed are our favorites. Vasilis is always amazed at how beautifully you represent bread. Admiring not admiring your bread
barbariscka
Hello Galya! Thank you, I'm from Masha and followed the link to the author of the recipe Irina irenka2501 , so Masha introduced this bread to many. I also bake more other bread, but this one, surprisingly, turned out to be good in all respects, and if you bake toast with sourdough, then it’s better not to find it. Such bread is also needed.
And I will also say in a whisper: I think that this bread will turn out very well in a bread maker, I will definitely try it on occasion.
SanechkaA
Vasilisa, it is very pleasant to admire your wonderful bread
barbariscka
SanechkaA Thank you Sanya, glad to see you!
Twist
Vasilisa, the bread is amazing! You just can't take your eyes off the photo!
barbariscka
Twist Thanks Marisha!
 

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