Bread "Sandwich"

Category: Sourdough bread
Kitchen: ukrainian
Bread Sandwich

Ingredients

wheat sourdough 100% moisture active 160 grams
premium wheat flour 350 grams
wheat flour, c / z 50 grams
mashed potatoes 50 grams
potato broth 200 grams
vegetable oil 1 tbsp. the spoon
sugar 1 tsp
ground paprika 2 tsp
instant yeast 1 gram
salt 10 grams

Cooking method

  • Feed the sourdough 4-6 hours before baking.
  • Boil potatoes, drain the broth. Make mashed potatoes. Do not salt the water. Allow to cool.
  • I made the batch in KhP.
  • Mixed flour with yeast, sugar, paprika.
  • To the sourdough I added a decoction of butter and mashed potatoes.
  • Kneading on the "Dough" program (20 minutes)
  • After 5 minutes of kneading, I added salt.
  • Bread Sandwich The dough is soft, sticky. She worked with oiled hands and on an oiled table. Stretch and fold the dough twice. Remove to a warm place. Grease the dishes and cover. Fermentation for 90 minutes. Stretch-fold once in the middle of fermentation. The dough becomes very pliable and silky.
  • Bread SandwichBread SandwichBread Sandwich Dough at the beginning, middle and end of fermentation
  • Today I baked in a triangular shape.
  • Here in this Bread Sandwich
  • Therefore, I divided the dough in half. Shaped. Position silt in the form with the seam down, covered.
  • Proofing at room temperature (24 degrees) took 60 minutes.
  • We bake bread in the oven at 220 degrees for the first 10 minutes. Then lower the temperature to 180 degrees and bake until tender.
  • I have a total baking time of 25 minutes. You are guided by your oven and the weight of your bread.
  • We take it out, take it out of the mold, cool it down, cut it and enjoy it.
  • Bread Sandwich
  • Bread Sandwich
  • Bread Sandwich
  • Delicious bread!

The dish is designed for

2 rolls of 376 grams

Time for preparing:

3.5 hours

Cooking program:

HP, oven

Note

Delicious, soft bread. Airy crumb and the finest crust. Fantasy bread. Recommend!

stanllee
The first I am on such a feast for the eyes.
Musenovna
Cool form, who is the manufacturer ?! Where did you buy ?!
Bread is a sight for sore eyes
lettohka ttt
This is bread !!!!! : swoon: And, the recipe, and the photo and the shape ofiget, don't get up Angela, thanks for such beauty !!!
MariS
Original triangles! The crumb of bread is also super. Angela, !
GruSha
what are the original molds! And the bread is wonderful :)
Feta
And I liked the last photo, almost choked ...
ang-kay
Girls,Thank you so much for stopping by for the smell of fresh bread. Glad. that you liked the form, content and underlying content
We sold bread in such forms, in my opinion, it still has one private bakery. I like it for a long time, but I haven't seen it on sale.
Dneproindustria is doing. Participation oval in the joint venture. Everything is only wholesale there. So I bought myself such a form, a form for a roll, for toast bread and a log (I have not tried it yet).
Albina
Angela, bread above all praise Baking dish intrigued
ang-kay
Albina, thank you dear. The bread is really very, very much. And there are no word form.
Tumanchik
Angela, as always, you are hovering somewhere over Olympus. Your bread is a fairy tale and a song.

Do you seduce with molding again?

Loksa
Well entertainer, Angela, boutique ....- juicy! Petal boutiques! In this form, the cake will look unusual! Curious!
ang-kay
Tumanchikdo not even know what to answer such a praise? Oksana, thank you for the kind words. : a-kiss: It probably won't work with Easter cake. The product is not stable. I have one more new form: girl-th: maybe it will work in it. How to try, I'll write.
Sonadora
Angela, what bread! And the last photo ... with a herring!
ang-kay
Manyash,Thanks! Estimate! Mackerel. Salted, and then poured smoke in the yard. Delicious!
Scarlett
Angelchikwhat a still life! The bread is so airy-perforated - it’s right. Herring fits right wonderfully Tok there is something I am missing in this photo
ang-kay
Quote: Scarlett
I am missing something in this photo.
MasikTanya wants some water?
Thanks for the praise.
Scarlett
Angela, I don't drink wabche, and SAPSEM But it's a matter of principle - rhyme, like Gilyarovsky, is required (vodka herring)
ang-kay
So I didn’t suggest: girl_blum: I don’t drink at all.
Scarlett
But this is correct! Kefirchik for the night for better digestion. And the head in the morning is not bo-bo! (honestly - from the bottom of my heart I envy white envy of those who CAN drink - and he WILL NOT HAVE ANYTHING for it) I put my eyes on the leaven - I did it a hundred years ago, the smell of the bread is the most bread, no cakes and not near lying around And what are you doing? And then I'm already looking at the hop ...
Kras-Vlas
There is no limit to perfection!!! What an inventor and bread-maker you are, Angela !!!
ang-kay
Quote: Scarlett
what are you doing?
Tanyush! I used to have "eternal". Then she brought out lemon yeast in winter. They began to feed them. The result is a sourdough based on them. So I have been using it since February or March. I really like her.
ang-kay
Quote: Kras-Vlas
bread-maker
Olenka, thank you. What a word has been invented by an inventor!
Scarlett
Quote: ang-kay
Then she brought out lemon yeast in winter. They began to feed them. The result is a sourdough based on them. So I have been using it since February or March.
: girl-swoon: No, well, I have clearly not grown to this yet - I will try hop, it seems to be not very sensitive to the temperature regime. And I also had "eternal" before, until one day my husband was brought into the refrigerator for sour cream I haven't looked there in a hundred years, but here it was - well, I threw it out, I thought that something was sour. I almost ate it - but now he asks carefully, and EVERYTHING!
Viki
Quote: Scarlett
until my husband was once in the refrigerator
Tatyana, look HERE Only seven years difference, but the story is one
Scarlett
Yoprst! And I poured the sour liquor, which was standing still, once somehow - I left it outside the refrigerator with a specialist. economic once in a hundred years After that incident, your "self-leavening" baked for a long time - the longer the sourdough is in the kh-ke (with renewal, I mean), the more bready the spirit of the baked bread. For me, this smell is the embodiment of home comfort and warmth.

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