Almost Tuscan bread with liquid yeast

Almost Tuscan bread with liquid yeast

Category: Yeast bread

Ingredients
dough:
flour-infused liquid yeast	150g
whole wheat flour	100g
water	80g
dough:
all dough
flour, premium	180g
durum semolina (T, semolina)	50g
decoction of anise and basil	50g
honey	1 tbsp. l.
salt	8g
vegetable oil	10g
anise and basil	1 tsp. + for sprinkling

Cooking method

• Make a dough from liquid yeast in flour infusion, water and whole grain flour. Let it come up in a warm place for 3 hours.
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• While the dough is suitable, prepare a decoction of anise seeds and dry basil leaves in 50 ml of water, let it cool.
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• Knead the dough by adding the broth along with the seeds. It will be quite soft and slightly sticky. Let it come up in a warm place for 2 hours, during this time stretch-fold once. Stretch-fold and shape into a ball. Leave for final proofing in a basket for 1 hour in a warm place with steam. Turn over onto parchment, sprinkle with water and sprinkle with anise and basil. Make incisions.
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• Bake in a preheated oven with steam for 15 minutes at 250 * C, release the steam and bake at 190 * C for another 20-25 minutes. Lush, with a thin aromatic and crispy crust and exceptionally aromatic bread is ready. Here's a cut:
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Note

The benefits of whole grain flour are combined here with the benefits of semolina from durum wheat, which does not add kilograms. In addition, decoction of anise and basil has a normalizing effect on the cardiovascular system and the work of the gastrointestinal tract, and also has a very positive effect on the emotional sphere.
For those who cook with fruit liquid yeast: instead of dough - a pre-enzyme from 130 g of liquid yeast and 130 g of whole grain flour with 1 tsp. honey for 8-10 hours. Dough: whole pre-enzyme, premium flour 190g, broth - 70g, semolina (T) 50g, honey 1 tbsp. l., salt 8g, vegetable oil 10g, basil and anise 1 tsp each.

Linochka, your yeast works wonders. And you, of course - too! Well done! Very appetizing bread!

[Linochka,]

Until I got to liquid yeast on flour brew. But looking at the bread, I feel I need to figure it out. Linochka, wonderful bread

Thanks for the bread.

[Linadoc]

Linadoc, please tell me, can this bread be made with fruit yeast? So far, the idea of ​​using them haunts me.

[Linadoc]

Linadoc, remove my question! I didn't read it carefully)))

[Anna]

I remove my question! I didn't read it carefully)))

Anna, in the last recipes I recalculate everything for fruit railway, if I didn’t count it in other recipes below, then I counted it somewhere in the answers below.

[Linadoc]

Linadoc, Thank you! I will carefully read and experiment with Tuscan on the turn.