Old dough bread (multicooker Steba DD1 ECO)

Category: Yeast bread
Old dough bread (multicooker Steba DD1 ECO)

Ingredients

Water 500 ml
Powdered milk 2 tbsp
Salt 1 tsp
Sugar 1 tbsp
Sunflower oil 2 tbsp
Flour / s 350 g
Whole grain flour 250 g
Flour (a mixture of hazelnut and chestnut flour) 100 g
dry pitch yeast 3/4 tsp
Cellulose 2 tsp

Cooking method

  • I really liked the bread baked from the "Old dough". I learned its manufacturing principle from Admin, for which many thanks to her. I mostly bake this way. The principle of making old dough is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0.
  • My dough was aged and waited for 20 days. Such a period of exposure did not spoil it at all.
  • 1. Dough "old" + 250 g of water + sunflower oil + sugar + salt Put in the HP and set the program to stir everything until smooth. (can be done in a combine).
  • 2. Then add all the other ingredients and install the "Basic" program. In My HP, these are programs 8-10. In the process of kneading in HP: kneading for 20 minutes, the first detuning 40 minutes, kneading. After kneading the dough, I put it in a CF at a temperature of 38 grams, it rises within 1 hour. Then the roasting program for 25 minutes, turn over to the other side and another 10 minutes.
  • The dough turned out to be 1380 gr; I pinched off 200 g to form an "old dough"; 1180 gr. left for baking and 1060 gr.
  • Old dough bread (multicooker Steba DD1 ECO)
  • Old dough bread (multicooker Steba DD1 ECO)

Time for preparing:

2 hours 45 minutes

Note

Bon Appetit!

The crust is soft. The bread does not crumble.

Admin

A wonderful copy of bread, especially from SUCH old dough on time. Great!
Mar_k
Admin, thanks!

Now I can say with confidence that bread does not work like that in KhP! It is delicious, no doubt, but baked in MV, much more interesting! Softer, fuller, but larger in size!
Admin

Marina, so the multicooker has a larger capacity and there is room for the dough. And apparently the temperature is different, more gentle, due to which the dough is baked more, slowly - maybe that's why?
Mar_k
Yes, there is plenty of room for the test! And in time it was baked less than in HP. In HP, I bake for about 1 hour and the heating is not as intense as the SV is smoother. But in the MV baked - so there is 1 hour for baking, and turn it over - 20 minutes. Everywhere it is different, and everywhere it is tasty, but in SV it is faster!
Natalishka
MarinaHave you greased the bowl? After baking, immediately took out the bread? And when I bake in a x / oven at 100g. old dough and 540g flour bed 1.5 tsp dry yeast. Perhaps this is overkill? It still seems to me that if I put less yeast, the bread will not rise.
Mar_k
Natalia, I greased the bowl a little and took it out right away, it did not stand in the bowl. And this is a lot of yeast! If the yeast is fresh, then everything rises well! Usually I put 0.5 tsp. This time I put more, since the 'old dough' is old, I was afraid, but in vain, I could safely put 0.5. For a 10-day test, 0.5 is enough. Natalya, try it, do not be afraid and you will succeed!
Anka_DL
Quote: Mar_k

After kneading the dough, I put it in a CF at a temperature of 38 grams, it rises within 1 hour. Then the roasting program for 25 minutes, turn over to the other side and another 10 minutes.

Quote: Mar_k

baked in MV - so there is 1 hour on baking, and turn over - 20 minutes

Marina, I immediately apologize for the possibly stupid question, the fact is that until recently I never paid attention to baking in a slow cooker. And now I’m reading it, interesting, but confused. So what is the mode after the proofing? roasting for 25 minutes? or baking for 1 hour?
Mar_k
Anya, if you are confused, then litter!

If you cook in a Multicooker (I have a Redmond 4502), then I put it on baking for 1 hour, then turn it over and for another 20 minutes.
If in a Pressure Cooker - then fry 25 minutes and 10 after the coup.

Natalishka
Well, here I baked some bread. I liked it very much. When slicing, it almost does not crumble, the crumb is porous in terms of porosity like a store (in a good way) Oh, still a loaf shape. The truth was a little worried when, after kneading in a x / stove, I transferred it to a cartoon for proofing.I set the temp. 38gr., And when I closed the lid obliquely, then the temp. showed 53g. Almost 30min temp. dropped to 39g. And so the remaining time remained (30 min.). Well, I thought it would be cooked or dried, but it turned out. Marina went to put a plus sign!
Mar_k
Natalia, I'm glad that you liked it! And in KhP I bake such bread on the main program.

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