Beer bread with polysol

Category: Sourdough bread
Beer bread with polysol

Ingredients

active wheat sourdough 100% moisture 150 grams
wheat flour / grain 50 grams
wheat flour 1 or in / grade 400 gram
polysol 20 grams
honey 20 grams
wheat germ flakes 10 grams
water 100g
light beer 100g
dry yeast 1 gram
salt 10 grams

Cooking method

  • Feed the starter culture 5-6 hours before kneading.
  • The batch was made in KhP.
  • Add all ingredients, except salt, according to the instructions. Kneading on the program "Dough".
  • Add salt after 5 minutes from the start of mixing.
  • Beer bread with polysol The dough is soft but not sticky. Stretch-fold and ferment in a greased container. Fermentation for 120 minutes. Stretch-fold once in the middle of the batch
  • Beer bread with polysolBeer bread with polysolBeer bread with polysol Dough at the beginning, middle and end of kneading.
  • We take out the dough. We form bread of any shape.
  • Proofing on paper with seam down. Cover with foil or cloth.
  • After 70 minutes, make cuts and place in the oven.
  • Temperature is 240 degrees. First 10 minutes with steam.
  • Remove steam, ventilate the oven briefly. Reduce the temperature to 180 degrees.
  • Bake until tender. I have a total baking time of 40 minutes.
  • If the bread begins to burn on top, then cover with foil.
  • We get it. Cool on a wire rack. We cut and enjoy.
  • Beer bread with polysol
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4.5 hours

Cooking program:

HP, oven

Note

Delicious and aromatic bread. I bake with sourdough, which I made with lemon yeast. I like her very much. Fantasy bread. Recommend.

Albina
Quote: ang-kay
I bake with sourdough, which I made with lemon yeast.
Is it a pre-enzyme?
The bread is definitely wonderful.
stanllee
Yeah, handsome noble)) I just want to bite ..
ang-kay
Quote: Albina
Is it a pre-enzyme?
No. This is a real leaven. I described the process here... I feed it like an ordinary leaven.
Quote: Albina
The bread is definitely wonderful.
Thank you.
ang-kay
MaryanaThank you for your continued attention.
Kras-Vlas
Angela, wonderful bread, handsome!
ang-kay
Olga, Thank you. I tried to.
MariS
Angelhow many different types of bread you have in your arsenal! This one is another masterpiece.
But I hear about polysol for the first time (I'm not an advanced baker at all!)
Irgata
🔗 🔗 interesting product
ang-kay
Quote: MariS
how many different types of loaves you have in your arsenal!
Yes, the recipes themselves climb into my head!
Quote: MariS
But I hear about polysol for the first time
Irsha, gave links. what is it. Can be replaced with kvass wort concentrate. Here here I used it too.
Quote: MariS
Thank you
Irsha, Irina, Thank you for efficiency.

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