Loaf of premium flour with liquid yeast

Category: Special bread
Loaf of premium flour with liquid yeast

Ingredients

Pre-enzyme:
liquid yeast 100 g
wheat flour c. from. 100 g
sugar 10 g
sour cream 15 g
Dough:
pre-enzyme whole
wheat flour c. from. 200 g
water (milk) 62-90 g
salt 4.5 g
sugar 8 g
butter 11 g

Cooking method

  • You can read in detail about what liquid yeast and a pre-enzyme are at Lyudmila Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Pre-enzyme:
  • We set the pre-enzyme 12-14 hours before baking. Mix liquid yeast with half the flour and sugar. We tighten the container with a film, make several punctures in it with a toothpick and leave it for 5-6 hours at a temperature of 27-29C degrees.
  • Add the remaining sugar and a spoonful of sour cream. Stir, tighten the container with a film and leave it warm for another 6-8 hours.
  • During this time, the pre-enzyme will increase approximately two and a half to three times.
  • Loaf of premium flour with liquid yeast
  • Dough:
  • Add 180 grams of flour, water or milk (I have 90 grams) and sugar to the pre-ferment. Knead for 4-5 minutes, until all flour is evenly moistened. Leave it for 15-20 minutes for autolysis.
  • Loaf of premium flour with liquid yeast
  • Add softened butter and remaining flour. Knead for 6-7 minutes, then add salt to the dough. Knead a soft, smooth, slightly sticky dough.
  • We spread the dough on the table. Stretch it into a rectangle and fold it in an envelope. We fold the resulting rectangle with an envelope again. We leave the dough to ferment.
  • Loaf of premium flour with liquid yeast
  • After an hour, gently stretch and fold the dough again. Let the dough triple.
  • Put the dough on the table, gently knead, shape the loaf.
  • Transfer to baking paper with the seam down. Proofing under a foil until the volume increases by two to two and a half times.
  • We heat the oven together with a baking sheet to 230C (convection 210C) degrees.
  • We make 3-4 oblique cuts on the dough piece. Transfer to hot pod.
  • We bake with steam for the first 10 minutes, then lower the temperature to 200C (convection 180C) degrees and bring the bread to readiness. The total baking time for me was 40 minutes.
  • Loaf of premium flour with liquid yeast


Tumanchik
AAAA, navayala! And you already have yeast disease? It is transmitted by airborne droplets here! Or by the monitor-transmission way! The loaf is gorgeous! Do you even save me for jeans? Jadeba!
CatNat
Cool loaf! And what does the production of PF in two stages give? Maybe you can put everything in at once and sour cream too and leave for 12-14 hours?
Sonadora
Tumanchik, Irish, I'm not guilty! She promised to lay out a separate recipe for Luda, but she didn't even intend to.

CatNat, Natasha, girls recommend this method of removing PF in the topic. Thanks to the gradual addition of flour, sugar, and then sour cream, liquid yeast receives an even "nourishment" and grows more actively.
Rada-dms
An unearthly, airy substance, not a crumb! I have not seen this yet!
ang-kay
Manyash!The loaf is very good! Good girl, as always!
MariS
Man, your bread will not be confused! Classic!
lappl1
Manechka, thank you very much for sharing the recipe! I have already praised your bread and will again praise - I can't take my eyes off - neither from the loaf itself, nor from the crumb! Photos and descriptions of the process are beyond praise! Smart girl!
Quote: Tumanchik
It is transmitted by airborne droplets here! Or monitor-transmission way!

Tumanchik, choose which one you like best! And he, and the other - works!
Albina
Manechka, Your loaves will give you out immediately
Tumanchik
Quote: Albina
Manechka, your loaves will give you out immediately

and I recognize Manechka ... by the bars! and she bakes cool buns!
j @ ne
Manechka, what a coincidence, I also tried to make a loaf yesterday, however, I used 1 grade flour and when recalculating the recipe, I somehow had a little more liquid. The pre-enzyme was made as usual, without sour cream and in one stage. She baked some in a baguette holder in HP, and entrusted the rest to the airfryer. Here's what happened:
Loaf of premium flour with liquid yeast Loaf of premium flour with liquid yeast Loaf of premium flour with liquid yeast

In the airfryer it rose better and the holes are larger. I will continue to train, especially with such a detailed recipe!
lappl1
j @ ne, Zhenya, great loaves turned out! Well done!
Sonadora
Girls, Thank you all very much. Thanks to your kind words and support, I want to create further.

j @ ne, Evgeniya, wonderful loaves!
Sauza
Girls, hello!
I baked a bow today)))) it turned out not as beautiful as that of the author, but delicious, delicious)) I didn't have time to take a picture entirely - I ran away on business, I come - and I was left with almost a crust))
Loaf of premium flour with liquid yeast
I put the pre-enzyme on banana-apple yeast. They are young for me and therefore, probably, they lift a little. When I put the pre-enzyme on pure premium flour, it practically did not increase in 16 hours, and I did not risk the oven. And this time I used first grade flour for the dough, adding 5 grams of peas. Overnight the pre-enzyme increased 2.5 times) also added 5 grams of pea flour to the dough itself. In general, I am more than happy with the result.
Sonadora, thanks for the recipe!
Katko
I could not stand it ... I loaded 50 g of 1st grade flour on the preenzyme on young yeast ...
Loaf of premium flour with liquid yeast
Then I added everything according to your recipe
Right now I've folded it in an envelope for the first time, I'm sitting waiting
Loaf of premium flour with liquid yeast
Loaf of premium flour with liquid yeast
Loaf of premium flour with liquid yeast
Loaf of premium flour with liquid yeast

Cut tomorrow)
Katko


Loaf of premium flour with liquid yeast
Albina
Katerina, beautiful bar 🔗
Katko
Albina, Thank you
And he's soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo kind ...
Sonadora
Katerina, what a wonderful bar turned out, thin-capped and with holes!
Katko
Sonadora, Manka, ahha .. he's awkward ... and he's still young yeast: oops: but I could not resist)
Alena Semenyuk
The loaf is super, will have to bake this weekend, thanks
Katko
Loaf of premium flour with liquid yeast
Loaf of premium flour with liquid yeast
yeast on its grapes, stood in the refrigerator for a long time ... the dough rose not very actively
but it turned out good buns-bars
Albina
Katerina, what a beauty
Sonadora
Katerina, beauty! I would like to check what is under each ruddy crust.
Katko
Manya, to be honest ... "all according to the recipe" that is, solid "based on"
the pre-enzyme was prepared in one layer, though probably only it was in grams according to the recipe))
everything else was a gag on the eye) but it was your loaf who set the main note)))
Sonadora
Katerinamaybe then you will issue a separate recipe?
Katko
Sonadora, oh yes, what's the recipe
Sonadora
Judging by the result, the recipe should be good. Write!
Trishka
Manyasha, tell me when we put the first PF, for 5-6 hours which, how much should it increase?
I have it already 6 hours and has doubled, still wait or mix the rest of the flour and sour cream?
Sonadora
Ksyusha, I think you can add.
Trishka
Now I just added, I'll leave it warm for the night, I'll see what happens.
Thank you !
Trishka
Sonadora, Manyasha, I baked it!
Everything worked out, thanks for the recipe!
Delicious, soft and completely without yeast odor, it smells more like baking, in general I'm happy.
Here he is ...

Loaf of premium flour with liquid yeast
Sonadora
Ksyusha, cool bread. How long did it take for the dough to rise and stand on the proofer?
Trishka
The first time an hour and a half, and after molding, two, two and a half hours somewhere.
It turned out delicious, thanks!
Sonadora
Quote: Trishka
The first time an hour and a half, and after molding, two, two and a half hours somewhere.
Yeah, thanks, Ksyusha. So we will write it down. It is necessary to put the railway, for a long time they have not baked bread on them.
Trishka
Quote: Sonadora
I haven't baked bread on them for a long time.
Dixsi
Manya, I often bake loaves according to your recipe. Vkusnaaaa .. Always work out. Thank you!
Sonadora
Lika, Thank you so much. I am very glad that it is delicious.
Tashenka
Manechka! Not even ... but I baked it. It turned out to be a very tasty and beautiful bar. There will be no photo report, because.I can't take pictures normally, and there is nothing. We'll have to take our word for it. True, the pre-enzyme "matured" for a day, but it was worth it
THANKS VERY MUCH FOR THE RECIPE!
Sonadora
Tashenka, Natalia, to your health! I am glad that everything worked out, and the result did not disappoint.

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