Dough for flatbread, pizza, khachapuri "in 5 minutes a day"

[Anise]

Anise, here !! that's where I saw the Danish corolla for the first time, probably, and "got sick" with it
thank you very much for the recipe again
I baked this cake today (1.5 dose, 100 g CZ flour) at the same time and updated a new form for pizza
(photo of the bottom crust, the bottom of the form is corrugated)

[Katerina]

Katerina, dear, the cake is just a miracle - good and appetizing!

Anise, here! that's where I saw the Danish corolla for the first time probably

maybe))), I've been using mine for a long time, and now it's already the second in use, the first has worn a little over the years of service, so I ordered a new one to be, it's very convenient)))

[Anise]

Anise, Thank you

[Anise]

Girls, maybe someone before me thought of this before, but it just dawned on me today that I can use this dough as an "old dough" in baking bread!

I added 105 grams per loaf in 500 grams of flour. Subtracted from the total amount of flour 60 grams, water - 40 grams, reduced salt, sugar (I have brown rice molasses), also reduced yeast.

The dukhmanische stood gorgeous while baking!



Thank you, Anise!

[Sveta]

Sveta, Super! And share the details with us

And share the details with us

what else should I say?

Added 105 gr

What did you add? Anise's test? And then there are some other components? In the photo there is bread from a bread machine. Which program?

I apologize if my questions seem stupid. But I'm under terrible stress, tomorrow my friend will be operated on.

What did you add? Anise's test? And then there are some other components? In the photo there is bread from a hoebopechka. Which program?

Oh, okay, good. All by position then

HP Panasonic 2501, program 1, size M, medium crust

I write in sequence how to load:

Pressed yeast - 4-5 grams (focus on the strength of your yeast. Mine have already been living in the refrigerator for a month, weakened a little, but still very much nothing)
Baking wheat flour VS - 440 gr
Salt - 5 g
Treacle (brown rice) - 14 gr
Warm milk - 310 ml
Dough from Anise from the fridge to pochikat with scissors - 105 gr

To cook

Butter - 25 g - add 5-7 minutes after the start of the kneading

We control the bun at the beginning of the batch

I stopped the program at the end (at 56 minutes), let the bread reach 10 minutes more. Then I turned on the baking for 53 minutes

I cut the bread - the crumb is excellent, the aroma is incredible. Everything is right for the right bread

[Sveta]

Sveta, Thank you!
Now it is clear even to the most gifted!

[Mirabel]

Mirabel, Vika,

May everything go well with a friend! Think positively!

Yes always please!

Svetik, I also wanted to try for a long time, but for some reason I thought that nothing good would come of it
Thank you very much for the experiment!
Only this little thing confuses me,

also reduced yeast.

Pressed yeast - 4-5 gr

Something I just can't calculate how much dry yeast I need (no pressed), 1 - 2 grams? Not a little?

[Kara]

Something I just can't calculate how much dry yeast I need (no pressed), 1.5 g?

Kara, Irish, take 1.5-1.7 somewhere. Are they fast / nimble? You will watch the climb at the end.

Girls, and you are still watching. I have European flour, it differs slightly from yours in moisture capacity. Therefore, I wrote - we control the bun. Of course, it is better to add liquid than to add flour. IMHO

But make bread a couple of times - and that's it, then you will put this loaf with your eyes closed. I am very, very friendly with the old dough for wheat bread. There is no sourness from it in bread.

Irish, take 1.5-1.7

I came to say a huge THANKS to the author for the dough recipe !!! Fast, problem-free and sooooo tasty !!! I will definitely do more)

[Cjyekz2806]

Cjyekz2806, delicious beauty!

[Anise]

Anise, Anya, please take me to the club of your dough lovers. Today I accidentally stumbled upon your recipe, and my hands were itching to make this dough. I did everything strictly according to the recipe, the only thing that I took a little more water than the norm. Knead immediately in a container in which it will stand in the refrigerator. But I didn't calculate that it would start to increase in volume like that (I did it with fresh yeast). An hour later, it filled the entire two-liter container, I had to put 200 g in another container (just for one cake). Two hours later, the dough in a large container went into a chloldilnik, and from the remaining 200 g I baked a cake in Tortilla, spread it on top with olive oil, sprinkled with a mixture of Italian herbs and dry garlic, and grated cheese on top. The proofing was immediately in Tortilla for 20 minutes, and then baked. The cake turned out super! Fluffy and soft with a crispy crust. Girls in some reviews wrote that the dough turns out to be rubbery. And I don't like this dough. And hurray! Everything turned out as it should. Thank you very much again, Anya, for such a great recipe!

Girls in some reviews wrote that the dough turns out to be rubbery. And I don't like this dough. And hurray! Everything turned out as it should. Thank you very much again, Anya, for such a great recipe!

So while you are praising not for the basic recipe.)) But only for its "inappropriate" use. Because unaltered recipes are intended mainly for long-term fermentation (even in the refrigerator, even without). And here already a long dough has a different aroma and a different texture, more "rubbery", which you .. no matter how much ...

But it's always great when something that you like comes across your eyes and arm.

[Bijou]

Bijou, Lena, maybe it turned out so airy because I baked this cake from dough that was not kept in the refrigerator. I wrote that I had to cut 200 g of dough from the total mass. Maybe when I bake tomorrow from refrigerator dough, the texture will be different. But many of the girls in the photo showed that the dough after baking was airy and fluffy.

Tell me please. in the finished form of the product from this dough on the second day, in the form of a loaf, if baked, the crumb will be the same as in well-kneaded bread (how to explain correctly, not "crumbly" is not like bread with developed gluten)? or will it be rough and need to be heated in a micr for example?
I baked it before, it was delicious, but I mostly baked pizza and ate it almost immediately)
I baked bread from Neopolitan, I liked it, I think maybe from this faster and the result will be similar

[cleose]

cleose, Irish, intrigued! If you bake, will you bring me a show? So interesting!

[Svetlenki]

Svetlenki, Sveta, I'll try to take a picture, though I'm still a photographer.)
I folded the Neapolitan 4 times with an interval of 10 minutes and then put it in the refrigerator, for 2-3 days if the dough remained, then the product was even tastier, but here it seems like it won't work ..
Well, the shape is not like bread with a brick, but something similar to a chabattu)

[Anise]

As a result, I baked the cakes again), delicious!
Anise, Thank you, once again for this not confused recipe!

One of the three turned out to be pita

And with yeast Saf - is it possible?

Good day!
I didn't understand the recipe a little, after kneading the dough needs to be left warm for 2 hours, and then moved to the refrigerator?
Or in the refrigerator right after kneading?

[vesna04]

vesna04, said to leave. Then it is recommended in the refrigerator, but you can use it immediately.
It is written clearly, but for some reason I immediately removed it for the first time, or I went to bed and did not want to wait, or I forgot the recipe)))

Transfer the dough to a container greased with vegetable oil. Cover with a lid on top (not tight). Leave at room temperature for 2 hours.

The dough can be used immediately, but it is better to refrigerate at least overnight.

Thank you, the name is intriguing, but in fact a lot of time passes from kneading to baking ..

[vesna04]

vesna04, I like the recipe for the dough because it can be stored in the refrigerator for seven days. The taste of the dough even wins.

[vesna04]

vesna04, I like the recipe for the dough because it can be stored in the refrigerator for seven days. The taste of the dough even wins.

yes, I also liked the composition, I will definitely try to cook it ..

[vesna04]

vesna04, I like the recipe for the dough because it can be stored in the refrigerator for seven days. The taste of the dough even wins.

Yes, almost any dough lives well in the refrigerator for up to a week.

almost any dough lives well in the refrigerator for up to a week

+1 !!!

I don’t remember a single time that the refrigerator spoiled the dough, it works exclusively for improvement !!!

It even became interesting, but exists in nature yeast dough to which the refrigerator for medical reasons contraindicated?

[Crochet]

but there is yeast dough in nature, for which the refrigerator is contraindicated for medical reasons

Crochet, Kroshik, if the dough lies over, the gluten will collapse over time. It will be seen - it will become very sticky and blurry at a certain stage. This will happen faster if sour milk is present in the recipe. Since it first strengthens gluten, and then destroys it. Hamelmann does not recommend long cold proofing of dough with Canadian flour

It even became interesting, but there is yeast dough in nature, for which the refrigerator for medical reasons contraindicated?

Sweet?

[Lenusik]

Sweet?

Lenusik, and sweet, too, only good!

As an example:

All-purpose Sweet Dough Peter Reinhart (Anise)

And what kind of cakes are made from cold dough !!!

And there is a lot of sugar in the cake dough, you know ...

This will happen faster if sour milk is present in the recipe. Since it first strengthens gluten, and then destroys it.

Thanks for the science, Firefly !!!

I didn't know such subtleties about sour milk ...

[Crochet]

Crochet, oops ...
And I have always avoided such experiments. It is always more difficult for me to work with sweet dough than with bread dough - I gape a little and FSE already stinks of mash and a sour-fermented taste appears. But now I will certainly try it at least once.

[Svetlenki]

Svetlenki, how interesting, and after all, there is just sour milk in stock. Or is it less about yogurt, and even in such a dosage?
I’m already insolent and according to the recipes I don’t cook the dough: I put any flour with semolina on my eye, then sour milk, then kefir, then I add baking powder, then I will forget the salt. As a result, it turns out when how, but since I do not keep records, I do not gain experience

[Anna67]

how interesting, and after all, there is just sour milk in stock. Or is it less about yogurt, and even in such a dosage?

Anna67, Anya, after 5 days my dough already wants it ... or rather, the product is not the same as it should be. I cannot stand it for a week. 5 days maximum. And there really isn't much yogurt in this recipe.

[Svetlenki]

Svetlenki, so I do not lie for a long time. It turns out that apparently because of the sour milk - sometimes (now too) it is almost 100% in liquid components. Should I use a sourdough, new flour = new gluten, no?

sometimes (now too) it is almost 100% in liquid components

Then you definitely need to use it faster. Especially if it's kefir or sour whey

Should I use a sourdough, new flour = new gluten, no?

You can use it like an old dough in bread. I showed it somewhere before ... I'll open it right now

Dough for flatbread, pizza, khachapuri "in 5 minutes a day" # 853

And see below the post, I tell the recipe

Accidentally, instead of yeast, I bought a baking powder, tell someone! fresh yeast will go here? where to put them in flour or activate with water?

[Vika]

Vika, can! I make from those that are.I always like pressed yeast more in my work. Take 7-8 gr.

[Sveta]

SvetaThank you, Svetochka! Already 15 grams flopped, it seems like in 3 increased from dry a lot?

[Vika]

Vika, yes, I looked on the Internet - they give 1 tsp - 5 grams of dry yeast. I never got 5 grams, only 3.5-4 grams. Nothing, it will be okay, don't worry.

[Sveta]

Sveta,

[Mirabel]

Mirabel, I always do with fresh ones, put from 12 to 15 grams, immediately in liquid, stir, then flour and immediately in the refrigerator. I always do it at night, the next day I bake in a princess or with MS, or with cheese, or with potatoes. The second half can stand for 3-4 days, at once it is impossible to eat a full portion.

And thanks again to the author !!

Made yesterday and baked yesterday too! Lepehu! It turned out cool, but still I will reduce the amount of yeast to 12 grams at least.

[Mirabel]

Mirabel, Vic, I always put 8 grams! And the dough rises gorgeous! Quite enough.

Good morning. How to cook khachapuri in a pan? With the test, it's clear ... What about the rest of the technology? How much cheese to take? How to wrap it inside?

[Anastasia]

Anastasia,

Below is an explanatory video from our forum member Irina Kara

Ossetian pies (recipes) # 141

And how to work with the filling, I learned from the video of Irina Khlebnikova

Good luck!

Thank you :-))



But I asked about this author's khachapuri from the first page.



From the same test ...



I coped with cakes today :-)) Thanks a lot to the author for the soft bread! I will definitely add some bran next time to make it more useful :-)







And the question about the khachapuri of this particular author from this test is still open ... Help. Plizz ...



I also put Ossetian pies in the tabs. Or are khachapuri and Ossetian pie the same thing?