Bread "Altair"

Category: Sourdough bread
Altair bread

Ingredients

Dough:
boiled potatoes (mashed potatoes) 50 g
warm gruel from corn flour (pour 10 g of corn flour in 40 g of boiling water and cool until warm) 50 g
rye sourdough, fed the day before 220 g
wheat flour, premium 225 g
water 225 g
Dough:
all dough 770 g
wheat flour, premium 250 g
rye c / z flour 75 g
fermented rye malt 1 tsp
margarine 40 g
salt 10 g
water (look at the moisture content of the flour) 65 g

Cooking method

  • 1. Mix the ingredients for the dough in a bucket of HP on the program "Dough for dumplings" (20 min.), Leave at room temperature for 2-2.5 hours for fermentation.
  • 2. In the bowl of the combine - all the dough + ingredients for the dough. Knead at medium speed for 8-10 minutes. (the dough should reach behind the hook, be sticky). Transfer to a plastic container greased with vegetable oil. Tighten the container with plastic wrap or put a bag on top.
  • 3. After 2 hours stretch-fold the dough, leave for another 2 hours.
  • 4. After 4 hours from the beginning of fermentation, roll the dough on a surface greased with vegetable oil, let it rest for 15 minutes. Form and place the bread pieces into proofing baskets or baking dishes. Leave the last proofing - 1 hour.
  • 5. Bake the first 10 minutes with steam at a temperature of + 210C, then + 190-180 until tender (35-40 minutes).
  • Altair bread
  • Altair bread


tuskarora
Svetlana, the bread is very neat and beautiful. But it's a very laconic description of the cooking process. If possible, paint in a little more detail.
Albina
Svetlana, another masterpiece
0-svet-0
Quote: tuskarora
very concise description of the cooking process
Elena, fixed!
0-svet-0
Albina, Thank you! It's still a long way to masterpiece ...
tuskarora
Quote: 0-svet-0

Elena, fixed!

Pretty woman! Thank you!
Anna in the Forest
what a tall, magnificent!
0-svet-0
Anna, thanks!

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