Mushroom marinade bread (oven)

Category: Sourdough bread
Mushroom marinade bread (oven)

Ingredients

mushroom marinade 200 g
water 50 ml
French sourdough 100% hydration 200 g
dry yeast 0.5 tsp
premium wheat flour 400
vegetable oil 1 tbsp. the spoon
salt 1 tsp
sugar 1 tsp

Cooking method

  • After eating another jar of delicious pickled porcini mushrooms, the marinade remained. And even some - seasoned with garlic and aromatic oil. To pour it out just the hand did not rise Usually I send it to some kind of gruel, but there was already gruel at that moment. There is only one option left - bread.
  • So, we mix all the ingredients at the minimum speed of the combine and leave for 20 minutes.
  • Then knead at 3 speeds for 5-7 minutes until gluten develops. The gingerbread man in general turns out to be rather soft. focus on your flour, perhaps its amount will need to be adjusted.
  • Leave the dough to stand until it increases 2-3 times. It took me 1 hour 10 minutes. If you want to do without yeast, then naturally the proving time will be longer.
  • Knead the risen dough, put it on a greased with oil and form a bar, place it in a rectangular shape and put the dough to rise until it increases by 2-2.5 times.
  • Bake at 220 degrees for 15 minutes with steam, then reduce the temperature to 180 degrees and bake until tender. My total baking time took about 35 minutes.
  • Cool the finished bread on a wire rack.

The dish is designed for

1 loaf

Time for preparing:

4 hours

Cooking program:

oven

Note

The result is such a nice porous table bread.
Mushroom marinade bread (oven)

The crust is thin and crispy. Flesh with a slight sourness and mushroom aroma. I personally really liked it.

* Karina *
I can imagine how it smells like mushrooms, it's probably torture with such smells
tuskarora
I must admit that the torture ended very quickly. They have eaten everything. Two men in the house won't let anything stale.
Merri
Great idea !!!
tuskarora
Thank you!

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