Crispy Dutch bread ("wooden") with liquid yeast

[An interesting bread with airy milk crumb and a crispy crust, reminiscent of cracked tree bark, with a taste similar to something like a strusel, only crisper due to rice flour ...]

Crispy Dutch bread ("wooden") with liquid yeast

Category: Bakery products

Ingredients
pre-enzyme based on liquid yeast *	40 g
tempered milk **	100 ml
butter soft (not melted)	1 tbsp. l. with a slide ~ 25 g
sugar	1 tbsp. l. with a slide
salt	pinch
wheat flour, c / z	30 g
wheat flour	135 g +/- 10 g
TOPPING:
pre-enzyme	1 tsp
water	2 tbsp. l.
powdered sugar	1 tsp
rice flour	30 g
butter soft (not melted)	1 tsp ~ 10 g
salt	pinch

Cooking method

• 
• An interesting bread with airy milk crumb and a crispy crust, reminiscent of cracked tree bark, with a taste similar to something like a strusel, only crisper due to rice flour ...
• 1)Pre-enzyme based on liquid yeast: [/ b]
• * The recipe for making liquid yeast I took from Lyudmila: Liquid yeast
• I made liquid yeast from strawberry jam: 200 ml of warm water and 4 tbsp. l. jam + 1 tbsp. l. sprouted wheat. All this was mixed in a glass jar and kept warm for 7 days, periodically shaking and opening the lid.
• 
• Before kneading, in 6 hours, 20 ml of yeast was mixed with 20 g of whole grain wheat flour, left warm and then kneaded the dough ..
• 2)** I prepared the milk in advance, again on the advice of Lyudmila, I quote: "I prepared the milk in a special way - ** I tempered it, that is, I first brought it to a boil, and then kept it at 90 * C for 30 minutes. About this method Luda wrote in her LJ. Baking on tempered milk is of high quality, it is stored for a long time and does not stale. This is due to the fact that milk contains substances - thiols, which inhibit the formation of gluten. When milk is kept at 90 * C for 30 minutes, thiols are destroyed, and the dough is enriched with amino acids, sugars, proteins and fats contained in milk. "
• I brought it to a boil, then poured it into a thermos, stood it for 30 minutes, then cooled it down to warm.
• 
• 3)Dough kneading:
• Mix warm milk and pre-enzyme, stir and add the rest of the ingredients, knead the dough, cover with foil, leave to "rest" for 30 minutes.
• 
• 4) For now, prepare the future crispy "spread" - topping.
• mix rice flour, powdered sugar, salt, pre-enzyme diluted with water, butter (mixture of sour cream consistency). Let stand for a while.
• 
• 5)Divide the dough into several parts and form buns, you can also bake with 1 bun ...
• I divided them into 9 parts and rolled them into balls, put them on a greased and floured dish, at a distance from each other.
• Each bun was greased on top and sides with topping - about 1 tsp. for each.
• 
• 6) After laying out the dough, cover the mold with a foil and leave it warm until it doubles (2 hours have passed for me).
• I usually rest in the oven, turned on at a minimum temperature of ~ 40 degrees.
• 
• 7) I baked buns in the oven preheated to 220 for 10 minutes, then reduced to 180 and another 30 minutes.
• 

Note

Bread and bread products play an important role in meeting the needs of an adult for vitamins such as E, B1, PP, B6 and B9.
It should be noted that additional vitamins and microelements will be added to the sourdough bread, as their quantity increases due to the vital activity of yeast organisms.
Cereal grains contain a natural preservative that prolongs the shelf life of the grain, and at the same time, prevents its absorption.
It is possible to neutralize the effect of the preservative by fermentation, i.e. fermentation.
After fermentation, bread is more easily absorbed by the body and brings great benefits.
In addition, sourdough has another unique property: sourdough bread is practically not affected by mold fungi. The acidic environment of the starter culture kills the pathogenic microflora without affecting beneficial cultures. Therefore, sourdough bread, even during long-term storage, does not become moldy, but simply stale.
Such bread will be useful both for breakfast and after a hard day's work and physical exertion, or before them. Wheat bread is quickly digested, rich in carbohydrates that can quickly give energy to the body. And whole grain flour will help to normalize digestion and remove toxins, thanks to the large amount of dietary fiber and fiber. In addition, it will fill with vitamins A, B1, B2, B6, E and magnesium, zinc, chromium, selenium, copper, etc., giving the hair and skin a healthier and more beautiful look.
Butter and tempered milk will give the body calcium, enrich it with amino acids, sugars, proteins and fats, give energy and strength.
In general, this bread will delight you with its simplicity of preparation, nutritional value, satiety and will cheer you up and a cheerful crunch.
Happy and healthy satiation!

Anya, so cool
I want to see the crumb

[Irina]

Irina, Thank you, I posted it - admire

[Anya]

Anyawhat koloboks are cool

Anya, what cute and delicious buns: nyam :. I love crisp

[Albina]

Albina, Olga, I'm glad that they cared for you .. Bake, you won't regret it!