Signature bread from Gandalf for the oven

Category: Yeast bread
Signature bread from Gandalf for the oven

Ingredients

Wheat flour premium 290 g
Wheat bakery 1 grade 120 g
Whole wheat wheat 70 gr.
Peeled rye bakery 120 g
Agram light 2.1 gr.
Water 390 g
Vegetable oil 2 tbsp. l.
Granulated sugar 14 gr.
Ground rock salt 8 gr.
Yeast SAF-MOMENT 6.6 gr.

Cooking method

  • I offer the respected community the result of my work.
  • Today I developed and calculated my recipe for yeast bread.
  • Naturally baked right away.
  • It's very simple, pour water into a bucket, add all the ingredients except salt and vegetable oil.
  • Turn on HP in the main mode. Cycle times are listed here
  • https://Mcooker-enn.tomathouse.com/in...24125.0
  • Add oil drop by drop at the end of the first batch and most of the second batch.
  • Ground rock salt, previously ground in a mortar, add after 5 minutes. after the start of the second batch.
  • We maintain the entire mixing cycle.
  • After the final 10 sec. we put the dough on the table, shape it and send it for proofing.
  • After raising the workpiece 2 - 3 times, place it in the oven, preheated to 225 ° С
  • and bake (adjust the baking temperature according to your experience and preference).
  • The bread turned out to be wonderful, the whole calculation turned out to be absolutely correct.
  • As they say, neither subtract nor add, everything to the very point.
  • The crust is thin and very tasty.
  • The crumb turned out to be nostril, airy, with the most delicate elasticity, ideal moisture and very tasty
  • (according to everyone who tried it).
  • Objectively, it turned out even better than "My favorite wheat-rye bread on the" eternal "sourdough for the oven".
  • Bon Appetit.
  • Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven
  • The following flour was used
  • Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven

The dish is designed for

the weight of the finished bread is 946 gr.

Time for preparing:

about 3 hours.

Cooking program:

Basic Mode

MariS
Yuri, you have excellent bread!
I wanted to try it - I take it to bookmarks. Thank you!
Admin

Yuri, very wonderful bread It's very good that you experiment yourself and find the best bread recipes for yourself
Gandalf
Marina, thank you for the appreciation of my work.
Gandalf
Tatyana, Thank you.
I am really irresistibly drawn to learn new things and engage in creative experiments.
Pavla
Yuri! Can you make this bread on rye sourdough?
Gandalf
Tatyana, nothing is impossible in this case too.
Try it! It is only necessary to recalculate the ratio of hw. flour, water and leaven.
But I warn you the bread will work out, but definitely not like that by leaps and bounds!
Wild cat
What a beautiful loaf! Straight my ideal dream!
I'll come home, I will definitely do it!
Thank you very much!
iriska3420
I prepared all the ingredients, but ............ still decided to bake your beloved with eternal leaven. I have about the same proportions, but I found a few new nuances for myself. And I will look for the same saucepan
Gandalf
Wild cat, I wish you bon appetit!
Gandalf
iriska3420I am sure you will not regret your choice!
The crumb is just a dream, elastic, silky with perfect moisture in terms of tactile sensations, in general I have never tried this before. Naturally delicious.
Both loaves are very worthy.
Gandalf
Here is the second copy baked today.
The pulp is nostrilized, airy.

Signature bread from Gandalf for the oven

Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven

iriska3420
Gandalf Do you add durum flour? I thought the flour should be simpler. We call it bakery. Except for baking dough, I don't use it anymore. You are a LADY !!!
Gandalf
iriska3420, Thank you.
I haven't used durum flour yet.
Klara-1
The bread is impressive, especially considering that the recipe is original. Please tell me how to replace Agram? This animal is not found in our Palestines, but we want bread ... Thank you.
Gandalf
Quote: Klara-1
how to replace agram
Unfortunately, I am not a bakery technologist, so I cannot answer this question.
But, I think having studied the relevant literature, you can solve this issue.
Admin
Quote: Klara-1

The bread is impressive, especially considering that the recipe is original. Please tell me how to replace Agram? This animal is not found in our Palestines, but we want bread ... Thank you.

There is nothing to replace. If the flour is good, the dough will rise perfectly and so, without agram
Gandalf
Quote: Admin
If the flour is good
Absolutely agree!
Just noticed where you are from, feel free to use my recipe without agram,
because the quality of your flour allows you to do this (I read about foreign high quality flour somewhere).
iriska3420
For me, agram is a completely unfamiliar supplement. I decided to get to know her and here's what I read: Quote (Saechka @ 15.10.2008, 20:05) <{POST_SNAPBACK}>
panifarin-5. h. l.
agram-2h. l
And what's that?

And these are all additives that are added to flour .. in particular, for RYE, BREADED bread ..

BAKERY ADDITIVES
Designed to improve the quality and obtain special types of bread. Each supplement is presented in a package weighing 300-350 g.
Baking additives are equally effective in baking both in a bread maker and by hand.

Flour improvers
Admin
And we have a special section called "INGREDMENTS FOR BREAD" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 and there you can read in detail including about agram and additives https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25352.0

In any case, if you can do without chemistry, why use additives?
iriska3420
If it's chemistry, then I'll do it. I don't even want to use yeast anymore. That is why Gandalf's first recipe with eternal leaven is somehow dearer to me. But I will definitely try * Branded *. Gandalf - thanks: girl_love: Tanya - thanks for the tips. And special thanks for the steamer recipes. I already wanted to dispose of it.
Admin

Thanks for the kind words! Cook to your health!
Gandalf
For optimal results, be sure to follow the recommendations of our esteemed Guru Admin
https://Mcooker-enn.tomathouse.com/in...ic=7271.0
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0
Remember, the main thing is to maintain the flour / liquid balance, bun!
Reduce the water content in the recipe to 340 g
tatyana5417
The bread is excellent. I will bake more than once.
Gandalf
tatyana5417, I am very glad that you used my recipe and, most importantly, that you liked it!
Use it to your health!
Kras-Vlas
Gandalf, Yuri! Great recipe! And the bread turned out wonderful!
Signature bread from Gandalf for the oven Signature bread from Gandalf for the oven

Mixed with a hand mixer, keeping the recommended technology. instead of water - whey. I recalculated the recipe for 400 g of flour (total quantity), the bar is NOT small came out.
I really liked the bread, I will definitely bake it again!
Thank you
Gandalf
Olga, very nice bread turned out. (sorry for the long silence, just entered the forum)
Thank you for trying my recipe and you like it.

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