Wheat-rye bread with star anise on liquid yeast

[Pre-enzyme:]

Wheat-rye bread with star anise on liquid yeast

Category: Yeast bread

Ingredients
Pre-enzyme:
Liquid yeast (I have banana)	150 ml.
Whole-ground rye flour	150 gr. *
Sugar	0.5 tsp
Dough:
Pre-enzyme	whole
Wheat flour, premium	250 gr. **
Vegetable oil (I have sesame oil)	1.5 tbsp. l
Serum	100 ml.
Honey	1 tbsp. l
Salt	1.5 tsp
Badian (optional)	1-2 petals

Cooking method

• Read about liquid yeast here
• First, we prepare the pre-enzyme. Mix liquid yeast with sugar and flour in a liter jar. Cover the top with a film, pierce it in several places and put it in a warm place for 10-12 hours (depending on the strength of the yeast and temperature). And we are waiting for it to triple. I was ready in 10 hours
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• Put all the ingredients in a bucket of HP, except for salt (chop the star anise petals in a mortar and sift)
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• Turn on the kneading of any program (for example, Pelmeni), as soon as the dough is collected in a bun, turn off the program
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• Leave the dough for 10-15 minutes. Then turn on the kneading again, add salt. Knead for 15 minutes
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• After the end of the program, remove the dough from the CP, round it and put it in a bowl greased with vegetable oil
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• Cover the top with a film, leave in a warm place until it triples (it took me 2 hours)
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• Take the dough out of the bowl, carefully form a blank (my flour let me down - the dough spreads out during proofing, so I had to put it in the L7 form)
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• Cover with foil and put in a warm place until triple magnification (it took me about 3 hours)
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• Sprinkle the bread with water (if the oven is in the hearth version, you need to make cuts on the bread). Put in preheated to 230 С^about oven, bake for 10 minutes. Then lower the temperature to 180 С^about and bake until tender (I have about 30 minutes). Cool the finished bread a little in the form, then remove and completely cool on the wire rack
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Note

* I have 100 g of pre-enzyme. flour is gone, the remaining 50 gr. added when mixing
** We closely follow the kolobok. You may need to add a couple of spoons when kneading if the flour is weak. I again hoped for my own flour, did not add. As a result, during the proofing, the dough "floated"

Despite all the adventures, the bread turned out to be airy and fragrant. You can safely replace the star anise with anise or fennel seeds. Or you can add coriander with caraway seeds

what a wonderful bread!

[Maryana]

Maryana, thanks. Hope the recipe comes in handy. How is your yeast?

[Lenochka]

Lenochka, well, and you slandered the flour! Excellent bread! Thanks for filling out the recipe! Everything is so detailed and the photos are wonderful.

Add a pinch of ascorbic acid to your flour - first dissolve it in water or railway. You will see how the dough changes.

Good bread! : rose: Thank you! How does the aroma, What smells, rye flour make changes? Visible?

[Luda]

Luda,

Add a pinch of ascorbic acid to your flour - first dissolve it in water or railway. You will see how the dough changes.

Thanks for the advice, I will definitely try!

[Oksana]

Oksana, thanks I would be glad if the recipe comes in handy
It smells like star anise And so, the most common wheat-rye. Light brown, rye flour is felt

Yesterday I bought whole-ground rye. I sit and think, how will she behave in pre-Fee and test?

[Oksana]

Oksana, it will behave very well. Look at the picture with the pre-enzyme - it has already grown 4 times! My railroad cars are very fond of wholemeal flour

I bookmark it, everything is well written, and the result is wonderful!

[Olga]

Olga, thank you very much for the praise I am trying, but before your masterpieces I still have to stomp and stomp

[Elven]

Elven, Lena, do not say that, you just have to take it and do it, and also surpass it! I will only be glad, I love it when everyone is all right around!

you just have to take and do, and also surpass!

This takes a lot of time. Perhaps someday ... In the meantime, I’ll rather admire it from the outside.
Can we turn to "you"?

Can we turn to "you"?

I will wait for impressions from bread

I'll go and start a pre-enzyme for another experiment

[Add a pinch of ascorbic acid to your flour - first dissolve it in water or railway. You will see how the dough changes.]

Add a pinch of ascorbic acid to your flour - first dissolve it in water or railway. You will see how the dough changes.

Lyudochka, and you did not set up an experiment, what is the best way to enhance the flour: ascorbic acid or lecithin?

The recipe is interesting. Thanks for the star anise idea.

[Nana]

Lyudochka, and you did not set up an experiment, what is the best way to enhance the flour: ascorbic acid or lecithin?

Nana, Oksana, no, she did not stage such an experiment. I have no lecithin. And ascorbic acid is available. I read about her for the first time with Luda (in her LJ), I checked it right away. I liked the result. And then I found an article about ascorbic acid from Tanya-Admin on our website. Since then, if I remember, I have been pouring a pinch into the water before kneading the dough.

[Oksana]

Thanks for the star anise idea.

Oksana, to health

what is the best way to strengthen flour: ascorbic acid or lecithin?

What kind of animal is this?
And I will definitely buy ascorbic acid

[Luda]

Luda, and ascorbic acid in powder is needed, did I understand correctly?

[Lena]

Lena, yes, in powder. But in my pills. I'm in a mortar of her. Just don't take the dragee - it's in a shell.

Yeah, I immediately guessed about the dragee. I have a package with dragee, they are colored. I will look for a powder. By the way, as a child, I loved to eat it

By the way, as a child, I loved to eat it

So do I .

I'll look for the powder.

Flax, if you don’t find the powder, don’t suffer, take regular pills. We did not find powder in our city.

if you don’t find the powder, don’t worry, take regular pills

of course!

Is ascorbic acid in liquid form (ampoules) good?