Cold dough loaf

[Dough:]

Cold dough loaf

Category: Yeast bread

Ingredients
Dough:
dry fast-acting yeast	1/8 tsp
wheat flour c. from	70 g
water	100 g
salt	little pinch
Dough:
dough	all
dry fast-acting yeast	1/4 tsp
wheat flour c. from	180-200 g
milk	50 g
granulated sugar	1 tbsp. l
salt	0.5 tsp
butter	15 g

Cooking method

• Dough:
• Mix yeast (I have a saf-moment) with flour (I took flour makfa in. C), add water at room temperature and a pinch of salt. Stir so that there are no lumps. Leave on the table for 40 minutes (cover the container with a lid or foil). Stir, then refrigerate for 24 to 48 hours.
• Dough:
• Before preparing the dough, let the dough warm up at room temperature for 30-40 minutes.
• Add milk, salt, sugar and 160-170 grams of flour to the dough. Add softened butter and the remaining flour 7-8 minutes after starting the kneading. Knead a soft, non-sticky dough. Fermentation for 90 minutes at room temperature with one pound in the middle of fermentation.
• Dust the table with flour, lay out the dough, knead. Lubricate your hands with a drop of vegetable oil. Knead the dough into an oval, press one of the sides with your fingers or the edge of your palm to the center, repeat the same with the opposite side. Then fold it again and seal the seam (at the last stage, I turned the dough piece 90 degrees to make it easier to seal the seam, photo 4).
• 
• Place dough piece seam side down on a baking sheet lined with baking paper. Proofing under the foil for 40-60 minutes (until the volume is doubled). Before planting in the oven, make 3-4 oblique cuts on the loaf.
• Bake in an oven preheated to 230C (convection 210C) degrees for the first 10 minutes with steam, then lower the temperature to 200C (convection 180C) degrees and bring the bread to readiness. The total baking time for me was 40 minutes.
• Put the finished bread on a wire rack and cool.
• 
• 
• 
• 
• And here is the same bar on a softer, slightly sticky dough:
• 
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• Simple bread for every day. Thin-bore, with a firm crumb. Great for sandwiches.

The dish is designed for

1 loaf weighing 380 g

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Manayayayaya, go away !!!

[Man]

Manwhat a handsome man! I immediately recognize your beautiful breads.
So masterfully executed, well done, Manechka!

[Tanyusha, Marisha,]

Tanyusha, Marisha,thanks girls. Try it. I would be glad if you like it.

PS Bake already entot bread for three days in a row. I feel like I’ll have to bake again tomorrow.

[Mash]

Mash, looking at your loaf before breakfast is harmful, salivation begins profuse
The bread is amazingly beautiful, the crumb is super!
THANKS for the pleasure of looking at your bread, even in different versions!

[Sonadora]

Sonadora, not a loaf - BEAUTIFUL !!! We'll have to stove.

To bake such bread is still a gift from God!
Manechka, bravo!

Here's a loaf for me. More precisely the dough and the cooking process. I've always been afraid of bread, but now it's decided! Manyunya you inspired me! Thank you. And for breakfast we have an apple and iris kartz!

Manechka. I'm in the process of getting ready. I have questions:
1. Does the dough grow strongly? How does it change over time? To take dishes for her with a high side? So as not to catch it in the refrigerator later ...
2. Kranets (and it seems to me they have something in common) recently I have been baking 50/50 milk with kefir. I liked the taste more. What can you say about the loaf?
And once again I LOVE you !!!

Manya, on what flour are you baking? Your loaves even for the exhibition!

[Manechka]

Manechka what a lovely bread! Myakish is just super ..
Is it true that the composition of the recipe is similar to the sliced ​​one?

Mashunya, well, you are, as always, on the spot! so handsome came out !!! Awesome!

[Girls]

Girls, Thank you! Try it. The bar turns out to be the most ordinary, classic, with a crispy crust.

1. Does the dough grow strongly? How does it change over time? To take dishes for her with a high side? So as not to catch it in the refrigerator later ...
2. Kranets (and it seems to me they have something in common) lately I've been baking 50/50 milk with kefir. I liked the taste more. What can you say about the loaf?
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=392237.0

Irish, dough is doubled maximum. I take it out of the refrigerator, covered with small bubbles. After warming up, it grows a little more and bubbles, naturally, more.
I wouldn't put dough on kefir, I'm afraid it will turn out sour bread.

Manya, on what flour are you baking?

Vasilisa, on Makfa.

[FIRST]

Manechka, my FIRST bread ..

Ir, you have to drink for this! The bar is cool, just like it was blown up in the oven, and the crust turned out wonderful! (y) Crispy, I guess. Eh, I would not give up on the pink salmon now. And how did you bake it on kefir? How do you like it?

Oh Manechka, thanks. I worried so much. It all started with the fact that the milk I poured for sugrev curdled. And I discovered this only after I poured into the dough. I was afraid that it would acidify. But the taste did not suffer at all. He did not want to come up to me at all, although he defended for 2 hours. But in the oven he immediately began to grow. Here are just a good oven, but without convection and steam. Therefore, I baked it a little. But the taste is wonderful. Sweetie. The dough I love is economical and not stressful. Therefore, a new dough is already sitting in the refrigerator! Thank you dear. This was my FIRST BREAD! Thank God, not lumpy. The shape is not perfect, but I will strive!
So with me
Here is its section.

And of course I feel like Napoleon !!!!

[Manka]

Manka, as always, a beautiful and tempting bar Photo class I just want to eat

[Irisha]

Irisha, this is crumb! Lace, and more!

He did not want to come up to me at all, although he defended for 2 hours. But in the oven he immediately began to grow.

Whoa! It's strange, of course. In an hour I already have time to stand on the proofer.

Here are just a good oven, but without convection and steam.

The most important thing is good. Convection is, of course, great, but you can completely do without it, and create steam by pouring boiling water into a container preheated with the oven (at the bottom).

So with me

Albina, Thank you! I would be glad if the recipe comes in handy.

[Irisha]

Irisha, this is crumb! Lace, and more! : bravo: Wow! It's strange, of course. In an hour I already have time to stand on the proofer. The most important thing is good. Convection is, of course, great, but you can completely do without it, and create steam by pouring boiling water into a container preheated with the oven (at the bottom).

Albina, Thank you! I would be glad if the recipe comes in handy.

Manechka, it turns out I prepared in such detail according to the description that I did not compare it with the ingredients. As a result, I did not add yeast to the dough! Yeast is only in my dough! Can you imagine. It turns out that even in this composition, the loaf grows (only when baking), but it still grows! Can you imagine what a fine fellow you are! And now the result is different, but even here I am a little ... There was a hitch and the dough stood in the refrigerator for an extra day, that is, almost 72 hours. And I was in such a hurry that I immediately mixed all the ingredients with the dough, without waiting. But still a super bar!

Manechka, I still thank you! Today I baked a bar according to your recipe with whey. You must have noticed that I’ll pour kefir and whey everywhere. The fact is that there is always a lot of milk in the house. Since the youngest is still small and constant porridge, curds, etc. It is not always possible to preserve milk, it often acidifies. I can't throw away the food, so everything goes to work.
So I did everything exactly according to the recipe. The bar came out even more magnificent and tastier. Therefore, you can safely edit the recipe for kefir and whey. And thank you very much for pushing me to bake bread.

[Sonadora]

Sonadora, It's somehow inconvenient to call you Manka. Maria! (Quite another matter) Thank you very much for the gorgeous loaf! baked already 2 times. eaten instantly, in my opinion it will be good for a baguette too.
Just a small note ... it is necessary to indicate that the loaf is chic and it is better to bake a double portion at once, because it ends very quickly, so that there is enough not only for breakfast, but maybe also for lunch.

[Irish,]

Irish, sorry, please missed the answers in the topic. I never doubted that your bread will turn out wonderful, with such gold and hardworking hands! Thank you for sharing your test experiment results. I'm sure they will come in handy.

Mirabel, Vika, to your health! I am very glad that the bread turned out and I liked it.

PS If possible, to me on "you".

[Sonadora]

Sonadora,

Good day! Thank you very much for the recipe, but the question arose. The crust turned out to be thin, but very tough. Is this how it should be or have I overexposed in the oven?
And so everything is wonderful !!!

[Svetlana]

Good day, Svetlana... If it is thin - not overexposed. The crust of this bread is really crunchy. If memory serves, the next day it becomes soft.

Thank you, she's already soft

Manechka, I'm pestering you again. Here's a look at my next loaf according to your recipe, but with yeast only in a dough. I do it exactly according to the recipe, but ... I add 1/3 tsp to the dough. SAF-instant yeast and no longer add at all! I knead exactly according to your method with a delay of a spoonful of flour and butter (I use margarine). The most skimpy loaf is obtained if the liquid in the dough is water, and in the dough there is whey or a mixture of water and fatty sour cream. I don't take out the dough after kneading (with a combine hook). I put it in the microwave with a glass of boiling water for 45 minutes. After 45 minutes I take it out and knead it right in the bowl with a crook. Then for another 45 minutes. Then I put it on a table greased with butter and form a loaf. I put it in the microwave again for 40-50 minutes. I bake for 20 minutes in an oven preheated to 200, then another 10 for 180. And here's the result! SUPER TASTY !!!! Praise me !!!!

Manyash, can you knead in HP? And then add melted butter after 7 minutes? Or is it just softened?

I do it exactly according to the recipe, but ... I add 1/3 tsp to the dough. SAF-instant yeast and no longer add at all!

Ir, I tried to do so. Honestly, I liked adding yeast twice more. The bread in the oven swells more and the cuts open more beautifully. By the way, about the cuts, why do you make them right after molding?

Can you knead in HP?

Ir, of course, you can. I knead in a bread maker.

And then add melted butter after 7 minutes? Or is it just softened?

Yes, add oil 7-8 minutes after starting the batch. Softened butter, not melted. I do this for two reasons: it will not fly in all directions immediately after adding, plus the dough will not "float", which means there is less risk of adding excess flour.

Ir, I tried to do so. To be honest, I liked adding yeast twice more. The bread in the oven swells more and the cuts open more beautifully. By the way, about the cuts, why do you make them right after molding?
Ir, of course, you can. I knead in a bread maker.
Yes, add oil 7-8 minutes after starting the batch. Softened butter, not melted. I do this for two reasons: it will not fly in all directions immediately after adding it, plus the dough will not "float", which means there is less risk of adding excess flour.

Not Mash, not right away - just before baking. It just happened with the photo and the text. Clearly, I haven't convinced you. Okay, it's still delicious !!!!

Man, but how to make the effect of a shop glazed crust? I all want to rummage through the recipes, but all hands will not reach. Enlighten!

[Irina]

Irina, can I shake it, I hope Manya will not be angry with me. To have a store crust, you need to quickly grease the ready-made hot loaf with starch jelly. A thin jelly brush.

quickly grease with starch jelly. A thin jelly brush.

Tomochka, thank you dear. From this place in more detail. How is it cooked? Hot or cold? Lubricate and that's it - to cool down or bake again?

Ira, I brew like a regular jelly. I mix starch in cold water and then pour it into boiling water. Stir and close with a lid so that a film does not form on top. I grease the baked ready-made hot bread with jelly and leave on the table. The hot bread will immediately be covered with a shiny crust. You don't need to bother anything. Just cool on the table.

Ira, I brew like a regular jelly. I mix starch in cold water and then pour it into boiling water. Stir and close with a lid so that a film does not form on top. I grease the baked ready-made hot bread with jelly and leave on the table. The hot bread will immediately be covered with a shiny crust. You don't need to bother anything. Just cool on the table.

that is, I correctly understood starch + water. how thick? can you proportion?

Ira, I'm honestly doing it by eye. Like drinking jelly. Liquid. Such children in the kindergarten are given to drink instead of compote. It is a bit necessary for bread, I always make half a glass of boiling water (I dilute a teaspoon of starch without top in cold water) and boiling water. How much I use, I throw away the rest. I can't get a smaller portion.
I completely forgot. I have 200 ml glasses.

[Tomochka,]

Tomochka, Thanks a lot for your help! Once I also tried to grease the loaf with jelly, but before baking. The crust was glossy but soft. I don't remember the jelly recipe anymore.

[Manechka]

Manechka thank you very much for the bar, very tasty
The cuts did not open for me, it turned out not very pretty, but, it did not affect the taste, very tasty. I really baked it in a bread maker, I have a large round bucket in it, but apparently he was a little cramped.

Irish, can I put my three kopecks in. How are you doing the cutters? How do you hold the knife, perpendicular to the bread? Before, I also did not understand why everyone has such beautiful, but I do not. Smart people taught me that you need to hold a knife almost flat to the dough, as if you want to cut a roll longitudinally, and sharply chick - that's all. Now it turns out very nicely

Thank you for the advice Irish, but it was just not convenient for me to crawl into the bucket of a bread machine with a knife.He also came up there on a special program, without this it is simply impossible, 18 ° at home And there is not a single sharp knife in the house

And kind people taught me this.Forget about the knife, you need a clerical knife for paper, well, or at least, blades for it

you need a clerical knife for paper, well, or at least, blades for it

I don’t have this, I have to buy
Thanks Ira

Manya, I’m bringing you a photoreader and THANK YOU for a delicious bar. Here is:

Vic's rights, you have to put a double portion at once. One for 10 minutes.

Here is a cutaway:


Solid openwork, and aooooomaaaat !!! Delivered a triple serving

[Tomochka,]

Tomochka, Thanks a lot for your help! Once I also tried to grease the loaf with jelly, but before baking. The crust was glossy but soft. I don't remember the jelly recipe anymore.

Man awesome loaf, let me kiss thee

[Irisha]

not very pretty

Wow "not very"! Irisha, do not slander, excellent bread. The cuts just turned out differently, but this does not make the bread ugly at all.

Solid openwork

Oh yes it is! Control shot! There is no regret a bit. Linadoc, Thank you!

let me kiss you

So be it, kiss.

Dear Manechka, take the report. I began to bake your bar with 100% sourdough. Look. The shape of the baguette in cans is homemade. Sorry, someone's teeth have spoiled. I couldn't wait!

Ir, you will be rich! (I didn't recognize you blindly) Do not slander your teeth, they did not spoil, but tasted. The bar, by the way, came out great! How tall was!

[Tumanchik]

Tumanchik, the loaf is super !!!!

[Tumanchik]

Tumanchik, the loaf is super !!!!

Thank you Lilya, I have been baking it for a very long time. practically with a foot. and never let you down. Manechka I love your recipes!