Rustic bread (on a long dough)

Rustic bread (on a long dough)

Category: Yeast bread

Ingredients
1. Water	0,5 l
raw yeast	50 gr.
sugar	1 st. l.
flour	250-270 gr
2.flour	150-170 gr.
3.
4. flour from	150-200 gr
sugar	1 tbsp. l.
salt	1-1.5 tsp.
vegetable oil (less possible)	0.5 stack

Cooking method

• 1. Cooking dough (pribelki):
• Take flour at room temperature, sifted in advance. You can use premium and first grade flour.
• It is set in the evening (at night) at 21-22 o'clock, it is possible later.
• In 0.5 liters. warm water, knead raw yeast, add 1 tbsp. l. sugar and add flour slowly. Stir thoroughly with a spoon, without lumps. The dough is like pancake dough. Place in a bowl so that there is a place for fermentation. Cover with a terrycloth towel and place in a warm place. Do not stir the dough anymore.
• 2. Whisk the dough with flour:
• At 13-14 hours, stir the dough with a spoon and add 150-170 gr. flour. Pour in a little flour, stir thoroughly. Cover with a terry towel and in a warm place, without fanaticism, so that you can feel fermentation (smell of yeast). Leave on for 3 hours.
• 3. After 3 hours, put aside 200 g of dough from the dough in a separate bowl (I have a 0.5 liter jar), it is possible less (it looks like a fist). Put in the refrigerator, cover with an inverted (i.e. not tight) plastic lid. Dough for making bread next time. It can be stored for 3-4 days or more.
• Previously, in the village they tied it up with a rag and put it in a cool place, under a bench (where cast iron was kept).
• 4. Knead the dough:
• Add to dough
• flour - from 150-200 gr.
• sugar-1 tbsp. l.
• salt-1 - 1.5 tsp.
• vegetable oil - 0.5 stack, less as possible.
• Knead the dough well with your hand, you will feel not soft, a little cooler than on pies.
• 5. Allow the dough to come up and spread out into 1/3 tins.
• I baked without a mold. Divided the dough into 2 parts and formed it into a loaf without cuts.
• 6. Proofing dough:
• The dough will rise, you can bake it (about 20 minutes).
• 7. Oven in the oven. In time (as the oven bakes) 20 minutes, maybe a little more. Monitor baked goods. You can bake on the hearth, without proofing.
• Remove from the mold, brush or sprinkle with water. Cover with a towel, let the bread cool.
• 8. Take the dough out of the refrigerator and let it stand on the table from 15 minutes to 30. (warm up).) If you do not plan to bake bread, use all the dough
• 9 .. Pour the dough into a bowl for kneading bread, stir thoroughly with a spoon. Add water 0.5 l, sugar 1 sec. l., flour 250-270 gr. following the recipe (if you need more bread, increase the water, respectively, and other components of the bread.)
• About kneading dough (point 4):
• You need to knead the dough for a long time and thoroughly. Pour flour on the sly, see what kind of dough (a little steeper than pies). Don't look by weight (maybe wet flour). Who loves bread with large holes (50-70 g less flour).

Time for preparing:

16 h + 3 h + 20 min + 20 min, slightly more

Cooking program:

Oven.

Note

The bread is delicious! I didn't mix flour into this bread (you need a little more). It did not affect the taste. I wrote to follow the baking, slightly pinned it, the crust is hard.
Previously, such bread was baked in the oven on the hearth, without proofing. It tastes better on first grade flour, but this is not for everybody.

Similar recipes

Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart (Anise)

Rustic bread (ShuMakher)

Rustic bread (Misha)

[Anatolyevna]

Anatolyevna, take in bookmarks, try to bake different bread. And what kind of flour is there? Or absolutely not important?

I baked in the highest grade, even tastier on the first one. Bread taste, forgotten.

Put the dough on the highest, and then the first grade. Sorry, I haven't thought of something.

[Anatolyevna]

Anatolyevna, thanks, the bread seemed darker to me from the photo than on the highest one, so I clarified it.

Tonya, smart girl! I will definitely try.

I am confused by the amount of yeast, 50g and the flour per circle turns out to be 550 grams, it seems to me that it will run away from such a co-va.

[elena kadiewa]

elena kadiewa, Helen try you like it. You will always have dough (it is called a pribelka), they take it for making kvass. Kvass is made in summer and a lot at once.
BassvetI didn't run away a little, I wrote about the dishes. Such bread is called matured (fermented). The bread tastes better every time you bake it.

[considered in detail]

This and a similar method of kneading the dough is already on the forum and considered in detail in several topics:


Wheat bread on ripe dough (self-leavening) (Viki)



I have several topics on old sour dough bread - look again!
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0

[Admin]

Admin, Looked through, it seems. The process of cooking and standing is different, which is why I prepared the recipe.
Tatiana, maybe I did not draw up the recipe correctly. Moscow was not built in a day.
Experience comes over the years. Thanks for the tip.

I will answer later, sorry.

Antonina, every recipe on the forum has the right to life! This is your experience of great labor on bread!

Yes, experience comes with difficulty and over the years - we will work hard

Claims only for the design of the bread recipe, you need to fill in all the lines in the context of "name of ingredients - quantity"

Tonya, thank you very much for the recipe! The bread is beautiful! And the holes are good! Indeed, it is felt that your mother passed on her skills to you. This is the first time I hear the word “clean”. And from the words of the cast-iron shop breathed a village spirit. Give thanks a lot to your mom. May God grant her health.
Tonya, can you bake this bread with dry yeast? And then I have no living for a long time.

[Anatolyevna]

Anatolyevna,

[lappl1]

lappl1, The holes should be smaller, the bread is porous. I did not mix well, I had to put in a little more flour.
Previously, they kneaded in a dough (wooden bucket), knead for a long time, without rushing. And they baked in a Russian stove on the hearth. Under-bricks at the bottom of the stove. The ash was washed out with a rag and round loaves were molded directly from the dough. Mom told her mother (my grandmother) baked this way.
I remember as a child my mother sent me for dough (we call it a pribelka, why I don't know).
I don’t know about yeast, I didn’t try it myself, I bought it raw (100 gr.) Try to count dry yeast (how many dry yeast will replace raw yeast).

And they baked in a Russian stove on the hearth

Eh, I ought to have the courage to bake bread in the Russian oven. We practically don't drown it, so I don't know how to communicate with the stove. And there are grannies in the village, but there are no longer those who baked bread in the oven. They only remember how their mothers did. So there is no one to learn from experience.
Tonya, I like the holes in the bread. do not slander them. Well, yeast is not difficult to count. So, I'll bake and report back.

[lappl1]

lappl1, Luda, eyes scare, hands do. Try to cook food in the stove (cabbage soup, potatoes with meat, then just pies). Then you will bake for two times.
You just need to properly heat the stove and FSE.

[Loksa]

Loksa, Oksana thanks for your support.

Tonya, I'll try, as I can muster up the courage - everything is predictable in the oven, so I bake and cook everything in it ..

Yesterday I baked bread and added a little more flour, opinions were divided according to taste. The previous one was tastier (as in the photo), b. Nyura said that you need less flour, it tastes better and is baked faster. This is not a mistake, but an experience.
Didn't affect the taste of the bread. (Everyone liked the bread)
I will bake some more.

Tonya, we will definitely take into account your experience! B. Nyura give thanks!

Ton, looking at the holes, remembered her great-grandmother. She always said that God spent the night there. For me as a child, these holes were a real Miracle. And now I say this to my grandchildren ...
Nice, warm, native recipe

She always said that God spent the night there.

We also say so.
We like the bread, each time we bake it tastes better.

[kubanochka]

kubanochka, Helen, mom said, add a little flour. The holes should be smaller. I try to guess the proportions.

Tonya, I'm reporting ... I put the Pribelka in a warm place

It will smell like yeast - that's okay.

I got a wonderful bread! Even in spite of the fact that I "mocked" him specifically.Since it was warm outside, we did not heat our houses for several days. This I mean for a long time I was looking for a warm place for dough. I wanted to take me to the bedroom for the night, to the heater. I put it in the microwave, I have fermentation programs there at 28 and 38 degrees. But they only last 90 minutes. At night, I went down to the kitchen a couple of times, turned on the program again. But in the morning the dough all the same became cold. Therefore, it lengthened the fermentation process. In general, if I put the dough on the night from Friday to Saturday, then I started baking already at 4.30 pm on Sunday. But everything worked out! I baked Peter Reinhart's ciabatta in parallel (on pulish). The holes turned out to be equally beautiful. I liked the recipe. I put the dough in the jar, I will bake it again. I always have "old" dough in the refrigerator. I love to bake this kind of bread.
I'll go take a photo.

Helen, I'm glad that I liked the bread. The first time I put the dough, I looked several times, did not mix it, I will look and close it.

Lenochka, I've been spying on you from the bushes. Thank you for describing your experience in making this bread. He also interested me. And I have little heat in my house either. So, your experience will be very useful to me. Thank you !

Are you in control, teacher?

Here are my holes. The lighting in the kitchen is neice, so call ...
The child now looked at the photograph and asked: "Is this bread? Did you scan it?"

And I have little heat in my house either.

I know, I read ... 15-17 degrees ... It's hot. I have ... In general, colder ...

Are you in control, teacher?

No, Lenochka, I'm studying ...

Here are my holes.

AbAldet! Not bread - a dream! Helen, everything turns out great for you, for which you will not undertake. Your child thinks in modern categories. I can't take a picture as much as I don't dodge. So, scanning is an idea!
You teased me, Len ... I went to put on dry yeast, since my husband forgot to buy live ones - today he was in the city.

15-17 degrees ... It's hot. I have ... In general, colder ...

Are you tempering? Walruses ...

This is the first time I hear the word “clean”.

Do you know why cleaning up? Because you dilute flour and yeast with some water, and it looks like ... No, not like pancake dough. For a lime solution for whitewashing. Whitewash is when you need a lot. And when a little (and dough, just a little), then whitewash (smooth, attach, etc.). She, this wash, also bubbles, like a lime solution, like a wash.

What you don't recognize at our Bread Maker ... People - they are accurate in names. Thank you, Lenochka, for the clarification. You are observant ...

[kubanochka]

kubanochka, Helen is a gorgeous bread! I didn't think of taking a picture like that. Thanks for the clarification.

Thanks for the clarification.

This is for you, Tonya, thanks for the recipe! And for cleaning up.
These words-images lead me into indescribable delight. In general, our language is figurative. After all, even when we tell something, we do not just speak, we create images. Look here. Tell - show - show. That is, to convey a picture, show in words, create an image. Our language is the most ancient, the most real.

As my mother dictated, I wrote it down. You can't erase a word from a song.
Bake, you will admire the bread every time.

I baked bread yesterday.

Tonya, sunshine, I put it on. Only I didn't have it like a pancake. I first poured 270 gr. flour, but the dough turned out like pancakes. I then poured another 50 grams. but still liquid. I don't bake pancakes from such dough. I make it thick, like thick sour cream for pancakes. And what, now everything is gone? I have a bucket in the warmth, in a foam box. I leaned the open part of the box against the wall of the stove. There are 30 degrees. Will not run away?

[lappl1]

There are 30 degrees. Will not run away?

lappl1, Should not run away, the dishes should be larger.

[lappl1]

lappl1, It was the same for me, I bake pancakes on a thicker dough.The first time I left it as it is, only also 50 grams of flour, then I decided not to change the recipe. I will still bake the flour, I will take another one and maybe add to thicker pancakes. Tonya, can I? And the finished dough was like that .... let's say, not for cuts. Lyudochka write how it goes? I'll wait.

[Loksa]

Loksa, Oksanochka does not need to be very thick, it will wander, how to correctly say when you will beat the dough (such a term) if you think about adding it. I do not add, I baked the recipe, I did not like more flour in the dough, the taste is not the same.

[Antonina]

Antonina, Everything is clear, so I will not add!

Should not run away, the dishes should be larger.

Tonya, I realized this when I already mixed all the dough and covered it with a towel. And then I looked at how everything was playing there and realized that my 3-liter capacity might not be enough. I had to pour it into an 8-liter bucket.
Now I just poured flour (2nd stage). as I put it at half past midnight. In general, I will have the 3rd stage at 20-30. Then I will describe what and how.

It was like that for me too, I bake pancakes on a thicker dough. The first time I left it as it is, only also 50 grams of flour, then I decided not to change the recipe. I will still bake the flour, I will take another one and maybe add to thicker pancakes. Tonya, can I? And the finished dough was like that .... let's say, not for cuts. Lyudochka write how it goes? I'll wait.

Oksanchik, thanks, calmed me down. Of course I will write. I love this thing (to write, in the sense). If anything, I will become attached to you.

[lappl1]

lappl1,

If anything, I will become attached to you.

Lyudochka ask, I will answer with pleasure.

[lappl1]

lappl1, in my six-liter bowl stood, rose and fell. It turned out very tasty bread. I also thought next time I will knead the hpechka.

Lyudochka ask, I will answer with pleasure.

I ask. Tonya, can I bake one bread today? Otherwise, this is a lot for my mini-oven - it won't fit ...

in my six-liter bowl, it stood, rose and fell. It turned out very tasty bread. I also thought next time I will knead the hpechka.

And I immediately aimed at HP. She kneads great.

[lappl1]

lappl1Lyudochka you did the most important thing. The dough went through all the proofing, the dough was as it should be. : girl-yes: Peks in x / p. The taste will be, there is nothing to compare. Real bread.

When replaced in xn, the dough is more plastic. I was too lazy to get her. The leaven has frozen

Tonya, you persuaded me long ago. I'm baking already (well, almost baking). tell me if I can not 200 gr. postpone, but more, because today I don't need a lot of bread - I baked a loaf yesterday. I want to bake one bar, and in a couple of days - more. What will happen to that dough - will it not be lost? I’m saying that my oven cannot handle 2 breads at a time ...