Bork. "Long fermentation bread"

Category: Yeast bread
Bork. Sustained fermentation bread

Ingredients

Serum 300 g
Lard 15 g
Wheat flour 400 g
Active dry yeast 3 g
Salt 6 g
Powdered milk 10 g
Sugar 10 g

Cooking method

  • Put all the ingredients in a bucket of HP, turn on the kneading of 1 program for 1-2 minutes until the "kolobok" appears. Do not knead !!! Turn off the program and leave it for 4-7 hours.
  • Then turn on the Main mode No. 1 (3 hours), weight 900 g, medium crust.
  • Bork. Sustained fermentation bread
  • Bork. Sustained fermentation bread
  • Bork. Sustained fermentation bread
  • Bork. Sustained fermentation bread
  • All brilliant discoveries happen by chance. I do not pretend to be a genius, but the fact that thanks to my sclerosis I got an incredibly airy and tender bread - that's for sure !!!!
  • I was always afraid to leave bread on the timer for the morning, because the flour is different, humidity, etc. What will happen there in the morning. This problem is solved here. The gingerbread man undergoes visual inspection and is calmly left until the morning. For example, I knead at 24.00, bread is needed by 9.00, the dough fermentation turns out 6 hours + 3 hours of the program.
  • Although, in this case, the recipe is not even important. It can be anything. The main thing is the principle: the dough is left without kneading for a long fermentation and after that it is only kneaded and baked.
  • shl. I apologize for the photo .. there is no time to direct the entourage + the roof shriveled, because it did not immediately pull it out and stood on heating, it is clear that the bottom is wet.


Admin

"Bread to forget about" - no, this bread must be constantly remembered and baked constantly !!!

Ksyusha, very nice crumb, great!
Can the name of the bread change a little? At first I pushed for a long time on the subject, why forget and why, until I understood the essence of what, in principle, is needed "forget about the dough in the x / stove until morning"! Am I getting it right?
Tata
Oksana crumb UNUSUAL !!!!!
Question. The stove turns on for a timer for 7 hours immediately after the batch, or it was simply turned off, and in the morning the main program was turned on, but no later than 7 hours later. Or maybe longer. Everybody's morning starts differently. Oh, forgive the pun, most likely it's the same thing.
Omela
Quote: Admin

"forget about the dough in the x / stove until morning"! Am I getting it right?
Tatyana, thanks, right. Until the morning or just for a while (until 7 o'clock), maybe more is possible, but I have not tried it. Usually this time is enough for me to remember that the dough is in HP.
shl. the title was corrected.
Omela
Tata, Thank you!

Quote: Tata

they just turned it off, and in the morning they turned on the main program, but no later than 7 hours later.
Turn off HP after kneading for 1-2 minutes, i.e. the dough is not kneaded until smooth. After that, you can turn on the tamper for the Main program or turn it on manually after 4-7 hours.
Quote: Tata

Or maybe longer.
I haven't tried it longer. I think you can.
Admin
Quote: Omela


shl. the title was corrected.

Well, let it be ... for those in the tank
Tata
Oksana but how about the escape. Will the dough run out of the bucket overnight?
Omela
Quote: Tata

Oksana but how about the escape. Will the dough run out of the bucket overnight?
Tatawill not run away. I have a small bucket and everything is ok. Only up to the middle rises. And it turns out not overnight, but 7 hours before kneading. And in the afternoon I leave for 4 hours.

Quote: Admin

Well, let it be ... for those in the tank
Nuuuu .. more imagination is not enough.
Tanyulya
I always bake bread this way. In the evening, I knead the bun on Dumplings, turn off the kneading, set it on the timer and stay on the program more often French 6 hours until the morning. Ready-made bread in the morning. The laziest option
Omela
Quote: Tanyulya

The laziest option
our people!
LyuLyoka
How interesting it must be to try. Mistletoe, and how much yeast is in spoons, can you tell me?
Omela
LyuLyoka , thanks, try it. 1h l. = 3 g dry yeast.
LyuLyoka
Thank you
MariS
Cool idea - I'll try something and I forget the dough in HP ...
Ksyusha, great bread!
Natali06
Mistletoe, great bread! Already in thoughts and bookmarks. I will definitely bake!
Omela
Marina, Natalia, Thank you.

Quote: MariS

I'll try something and I forget the dough in HP ...
just for us sclerosis.
Tanyulya
Quote: Omela

our people!
Ksenia, the word is, I don’t consider you a lazy person
But I have been baking bread like that since the moment I bought the bread machine, and this is already 9-10 years, it’s just more convenient for me, I kind of checked the bun and put no punctures on the timer.
Omela
Quote: Tanyulya

already 9-10 years old,
Here you see how ... you bake and you are silent. It happened to me for the first time by accident. I left it for 20 minutes and forgot.
Tanyulya
Quote: Omela

Here you see how ... you bake and you are silent. It happened to me for the first time by accident. I left it for 20 minutes and forgot.
So I thought everyone bakes like this for the night
By the way ... I do not hide https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90924.0
Omela

well, vashchet, everyone puts food on the timer, and in the morning the batch is already turned on. That's why I never baked on the timer, I didn't understand how to track the bun.
Merri
And I often put HP on the timer (if I know exactly what time I will get up in the morning), it never occurred to me to knead the dough before that. Here, probably, it is important that it is not hot in the kitchen, otherwise the dough will acidify. But, the crumb is excellent, Omela,
Omela
Irina, Thank you. The heating was only switched on today. Before that, the temperature was about 23C. In general, the dough does not look the best before kneading. I even doubted the success at first. And now I don't even open the lid, I don't check the dough.
Galiya20
Sorry for the question, what is lard?
Omela
Galiya20 , lard is melted lard. You can replace it with ghee.
Light
Well, mine is ready! True, she put it on in the night, but didn't turn on the stove ... Balda! In total, he wandered for eight hours and parted! But the taste is worth it! Cool crumb of real bread flavor! Only it turned out to be not enough for us ... In the morning they cut the loaf, wait I will put a new one, a third is already left!
Mistletoe! Great human salvation! As I understand it, it will be bread for every day!
Omela
Light , glad you liked it! I am almost everyone too day I bake the night.

Quote: Light

put it in the night, but didn't turn on the stove ...
me and gru, a recipe for us slayers.

Tata
Oksanochka take the report.
Bork. Sustained fermentation bread

Bork. Sustained fermentation bread

Honestly, I doubted that it would turn out so smooth, smooth and airy. I have never tried putting bread on hold. Even though they say that I loaded up and left with the bread maker, I always keep track of both kneading and baking. Therefore, I had to bake after work and until late at night. But now on weekdays, only THIS. Thank you. The bread turned out to be great.
P.S. only I took "crumpet" instead of lard and Yogurt instead of whey. Replaced due to the lack of these.
Omela
Tata, I'm glad that I liked the result! : girl_love: Very nice bread turned out .. and airy crumb !! And the ingredients can be any, the principle is important here.
Light
Here is my photo report.
I just increased everything by 1.2 times, so that the bread turned out to be larger.
Bork. Sustained fermentation bread
The crumb is amazing!
(baked without lard - sunflower oil and without milk powder)
Bork. Sustained fermentation bread
Omela
Light, beautyaa !!!!
Light
Thank you! all with your prayers ...
Believe it or not - I've put it on again this morning, it's already being baked ... 12 hours in total.
Masinen
Ksyusha, what is your HP Bork? I watched today with a large display, do you have one?
Omela
Quote: Light

12 hours in total.
Me too today .. a total of 10 hours. By the way, if the room is hot and you are afraid that the dough will over-acid. use cold liquid. I had serum from the fridge today.

Quote: masinen

Ksyusha, what is your HP Bork? I watched today with a large display, do you have one?
Mash, I do not know about the display. Like this:


But HP in this case does not play any role, it can be used in any oven.
Masinen
Ksyusha, and I watched with a large display. So I liked it, but the price !!! And the bucket is cool.
And it was not like yours.
Thank you)
Tata
Today in the night I put this bread on zakavaska from the store
Bork. Sustained fermentation bread
and added durum semolina Makfa to the flour. The bread is very soft and airy. Only the roof blew up a little. I did not dilute the starter with water, so probably there was not enough time to rise. But the bread is very, very tasty!
Light
I did not understand anything! Today, for the umpteenth time, I put bread according to an already run-in recipe, but it turned out to be a completely flat brick, peroxide! What news .... My husband immediately found the reason - they turned on the heating, it got hot! So?
Omela
Light ... and did not forget to put yeast ?? : - \ I had the same brick when without yeast.

Tata... glad. that the bread was a success. : rose: I have never used this leaven. need to try.
Light
Nooo .. Yeast is my first item! Yes, he went up to the roof, and after mixing the donkey and never got up ....
Omela
Well, I don’t know ... I’m okay so far!
MariS
Ksyusha, here I just remembered about the dough kneaded in the evening (on your advice).
I haven't baked on the timer for a long time ...
The aroma is worth it - it's so nice, it seems like I didn't do anything, but the bread is ready!

Bork. Sustained fermentation bread

Don't look at the date, she jumped out somehow.
Instead of lard - butter, whey replaced with milk, without milk powder, and everything else is strictly according to the recipe.
It is worth it - it is cooling. Thank you, Ksun, for reminding you about the timer and this way to "forget" about the dough!
Omela
Marish, glad you liked!
I also baked yesterday (with heating and temperature in the kitchen + 26C).
Diana
Mistletoe! Thanks a lot for the bread recipe. I liked the principle very much, so I make bread in my own interpretation.
Omela
Diana , of course, only the principle is important here. and the recipe can be almost anything. Why "practically", I don't know how the eggs will lead in such a test.
valushka-s
Mistletochka, thanks !!! the bread turned out wonderful !!!
I'm adventurous as always
I decided yesterday at four o'clock to bake bread (according to my recipe, but close to yours), poured in warm liquid, then loaded all the ingredients and then I remembered this recipe of yours (I had read it before), aha remembered, so I remembered "I heard the ringing, I don’t remember where he is!
I kneaded the dough well, and turned off the cotton, in the evening I dozed off due to temperature, and at 11 o'clock I came to my senses, I go to the kitchen, and there the dough almost jumps out of the bucket, it just pouted like a mushroom, I forgot to look at the recipe, and from the dullness I turned on the "cake" mode, that is, without kneading!
when it cooled down, I cut it, and there are such lace, it turned out to be very tasty and airy, although it has a little opal roof, but it did not affect the taste in any way!
we really liked the bread! now I will bake so often. I will definitely try to bake according to your recipe and include a full-fledged bread baking program
somehow I never baked with a delay, and did not seem to use the "cupcake" program, yesterday I managed to try both of them!
Omela
valushka-s, the main thing - it turned out !!!
valushka-s
Quote: Omela

valushka-s, the main thing - it turned out !!!
happened! h
Bork. Sustained fermentation bread Bork. Sustained fermentation bread Bork. Sustained fermentation bread Bork. Sustained fermentation bread
ask, ksyusha for the quality of the photo! from a smartphone made in a hurry.
Omela
Class !!!!
valushka-s

mistletoe, so what if his roof failed a little, but it turned out quickly (baking without additional kneading and proofing) and most importantly delicious.
instead of 3.5-4 hours, only about an hour (prog cake) baked. the bread is perfectly baked!
so maybe sometimes I will do this to get bread quickly.
Omela
The roof - yes, my too often shit, especially since I don't pull it out in time. But we are for ourselves, not for an exhibition. We must also try to reduce the yeast.
Letka-enka
Omela, thanks for the great recipe, I baked it several times, the bread turns out to be wonderful, I advise everyone to try baking according to your recipe, even in another HP everything is fine.

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