How to get such bread? Need some advice!

I saw the video. Liked the bread. I disassembled the recipe. But what kind of flour, why 12 hours of time, explain who chops in foreign language there are comments.

If I'm not confusing anything, then this is a kind of bread without kneading, and it has a long standing.

What is Organic Maltstar Flour?
🔗

Wheat flour, rye flour, wheat and rye malt.

[pushkar]

pushkarThis bread is made both from pure wheat and from a mixture of rye and wheat. When I bake like this, I am guided that the dough has risen and began to fold along the dotted lines of bubbles.
Isn't this recipe on the bread maker ???

Wheat flour, rye flour, wheat and rye malt.

Is everything present there together?
The video shows that there are some grains.
I also baked from wheat-rye in a different ratio, nothing of the kind is to my taste. but apparently I didn’t get it, so I stopped baking.
In Baku, when I lived there, they baked large loaves of gray bread, no where else in Russia have I seen such a crumb, but the video looks very much like a crumb.

When I bake like this, I am guided that the dough rose and began to fold along the dotted lines of bubbles.
Isn't this recipe on the bread maker ???

Show me something similar to this one, and its recipe with baking technology, I'll take a look. Only so that the crumb is visible.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=226829.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=221641.0

Here are similar recipes.
I have my breads without cut pictures.

Here are similar recipes.

Similar I did today
flour-500
water 360
salt-2
yeast-5
4 hours of baking. 250 degrees
everything is clear with white. I want to get one.

[pushkar]

pushkar, 4 hours is not enough, depending on the flour and temperature in the apartment from 12 to 16 it happens.
Try leaving the dough overnight. When lifting, the dough cap will stretch and then begin to fall off, but as if along the dotted lines of bubbles. This means the dough is ready. Further, as in the video, mold, proofing and baking.
By the way, in his video, the dough looks strange, the feeling that he put a lot of yeast. Perhaps I am mistaken, since I did not bake with such flour.

By the way, in his video, the dough looks strange, the feeling that he put a lot of yeast. Perhaps I am mistaken, since I did not bake with such flour.

This is a professional, works in production and so on ... I give a link and you see how it works. SONG

[pushkar]

pushkar, I saw it :))) Thanks to this, you understand that the work of a baker is hard work for real men.

I do not doubt his professional qualities. It's just that according to the technology it is a bread of long proofing, you can speed up the process by adding wine vinegar.

I'll try to put it on for the night, but it's still not gray, but again white bread.

[pushkar]

pushkarSo set up with rye flour. Initially, I dug up the recipe on English-language sites with rye flour, albeit without malt. But who is stopping us from experimenting? And for a long time I did not dare to do it with white flour, since everyone wrote that fermentation only with wheat flour will never work and the addition of rye is necessary.

So place with rye flour. Initially, I dug up the recipe on English-language sites with rye flour, albeit without malt. But who is stopping us from experimenting? And for a long time I did not dare to do it with white flour, since everyone wrote that fermentation only with wheat flour will never work and the addition of rye is necessary.

CM.
The video shows that there are some grains.
I also baked from wheat-rye in a different ratio, nothing of the kind is to my taste. but apparently I didn’t get it, so I stopped baking.

Is everything present there together?

Translated the composition by your link.

If relevant - my beloved bread without kneading. There are no whole grains in the recipe, but I even wanted to try it myself.
It is baked using technology without kneading. The so-called Greate bread. In general, all you need is to give the dough a couple of times 10-15 minutes. The rest will be done by proofing, rather long.
Ideally, the dough should stand for 12-14 hours plus 2. That is, you can safely leave it overnight and start baking in the morning.
But you can also speed up the process by adding a little wine vinegar. Then the first proofing is reduced to 3-4 hours.
By the way, I did both. I did not notice any special taste differences.
The main secret of the crust is baking in a thick-walled saucepan with a lid. I have adapted the ducklings for these purposes.
Actually, the recipe itself.
3 tbsp. flour (can be in different variations: 2 to 1 or 1 to 1 rye and wheat)
1.5 tsp. salt
1/4 or 1/2 teaspoon dry yeast (depending on the type of prevailing flour)
300 ml. warm water
bran for sprinkling
1/4 tsp wine vinegar (or apple cider) - with the accelerated version.
We mix flour, salt, yeast and vinegar, gradually add water and use a wooden spatula to combine the components into a homogeneous mass (the process takes literally a minute).
Lubricate the bowl with oil (olive or vegetable oil) and leave the dough in it for 3-4 hours at room temperature or, if cool, in an oven heated to 40-50 degrees. Cover the bowl with a plastic bag, straightening the ends up.
The "working" dough should be covered with dotted bubbles. After the allotted time, we take out the dough on a well-floured surface, roll it over, crush it into a cake and fold it as follows: we wrap one and the other edge to the center and the resulting piece is half-and-half across. Leave the dough to rest for 15 minutes. At this time, prepare a proofing basket - line the bottom with a clean towel, sprinkle with flour and bran. We form a ball from the dough, tucking the open edges downwards, and put it in the basket with the seam down. Cover with a free edge of the towel. We leave for another 2 hours.
Half an hour before the end of the proofing, preheat the oven with a saucepan to 250 degrees. Carefully remove the lid and dump the dough with the seam up (the guarantee of beautiful cracks on top). Cover the pan with a lid, reduce the temperature to 230 degrees and bake for 30 minutes. Then - another 15 minutes with the lid open.
All. We put the bread on the wire rack and wait for it to cool down.
Eat fresh and eat the whole loaf at once.