Bread with lavender and buckwheat honey

[Porch (ripe dough)]

Bread with lavender and buckwheat honey

Category: Yeast bread

Kitchen: ukrainian

Ingredients
Porch (ripe dough)
water	68 gram
wheat flour	100g
dry yeast	1 gram
Dough
porch	150 grams
water	200 grams
wheat flour, c / z	100g
wheat flour / grade	210 gram
buckwheat honey	40 grams
lavender flowers	1 tsp
vegetable oil	1 tbsp. the spoon
sea ​​salt	8 grams
instant yeast	3 grams

Cooking method

• Porch (ripe dough)
• Mix all ingredients until dough is obtained. Leave for 1-2 hours at room temperature. Refrigerate for 24-48 hours.
• Dough

• We take out the porch 40-60 minutes before kneading

• Mix flour with yeast. Mash the lavender flowers.
• Tear the porch into pieces in a bucket of HP.
• Add honey, water, oil and flour.
• Switch on the batch.
• I knead for 7 minutes, rest for 5 minutes, knead for 12 minutes.
• Add salt after 7 minutes.

• The dough is soft, sticky.

• We work with him with oiled hands.
• Stretch the dough, fold and ferment.
• Fermentation for 90 minutes.
• Stretch-fold 2 times every 30 minutes.

• Dough at the beginning and before molding

• We form bread of any shape.
• Proofing in a basket, seam side up, 45-50 minutes.
• Baking on a heated stone at a temperature of 240 degrees for the first 10 minutes with steam.
• We remove the steam, reduce the temperature to 180 degrees.
• We bake until cooked for another 20-25 minutes.
• We take it out, let it cool, cut it and enjoy.
• 
• 
• 
• 
• 
• Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3 hours

Cooking program:

HP, oven

Note

I took the idea for baking bread with lavender and buckwheat honey on Nastya Ponadnik's blog. When I read the recipe for her flatbread, for some reason I immediately thought about Tumanchik. She wrote that she loves baked goods with lavender. I know that she also likes the buckwheat product in bread. Getting the lavender was difficult, but possible. I went around all the pharmacies in the city, but did not find it. A friend helped me by finding an advertisement for the sale of flowers on the Internet. So I called and ordered. A couple of days and flowers for me. Naturally, I had to dream up and come up with something of my own. Although, what can we think of super new?
I did not expect that I would like bread with a floral note. I barely waited until he cooled down at least a little. And I liked him! Sweetish, fragrant, airy! Very good with cheese. The husband ate with liver pate. Says it's good too! Fantasy bread. Recommend!

[Angela]

Angela, your every bread is a masterpiece! Thank you!

Howooo bread !!! crust, crust !!!

[present]

You are my sun! Wrapped ... everything I love! And I tried! Thank you, my dear! I love you so much! I will not put emoticons. I'm just very grateful to you for everything. Thank you.
And the bread is great. And without leaven. I knew that I didn't bake on it. Now this bread will be mine! Home. And every time I bake it, I will remember you with a kind word. You present friend.

[Tumanchik]

Tumanchik, well, the truth immediately thought about you!

[gala10]

gala10, Galinka,Tanyulya, Thank you, my darlings!

Angela! I can imagine what aroma is during baking I do not get tired of admiring your beautiful breads. Thank you for showing us, sharing your recipes.

The beauty. Fainting. And eat it)))

[Natasha]

Natasha, Maryana, Thank you! You drive it into the paint.

I'll put the porch today. Just tomorrow the bread should run out.

Come on, I'm waiting for what happens and will you like it?

Come on, I'm waiting for what happens and will you like it?

have no doubt!

Found it! I put beauty in bookmarks!

[Anastasia]

AnastasiaI hope it won't lie there for a long time.

here he is handsome! The aroma - my head is spinning, I dance with it in the kitchen!
Thank you Angela a million times!

I will try tomorrow if I live. Choking up saliva can kill

There is an opinion that you can endlessly look at how the water flows and how the fire burns. It seems to me that they have not seen your bread, Angel. This is really something that you can admire endlessly.

[Tumanchik]

Yes, the bread is very beautiful! I already want a proofing basket ...
Tumanchik, Ira, and your bread is also from the basket? In general, round on the bottom - they stand in the basket, right? Just on paper or a baking sheet, will they blur? Sorry for the amateurish questions. I'm a beginner ...

[Tumanchik]

Yes, the bread is very beautiful! I already want a proofing basket ...
Tumanchik, Ira, and your bread is also from the basket? In general, round ones on the bottom - they stand in the basket, right? Just on paper or a baking sheet, will they blur? Sorry for the amateurish questions. I'm a beginner ...

Anastasia, Angela taught me. I dont risk dumping bread. After shaping, I place it directly on baking paper or a non-stick mat in an enamel bowl with the seam down. I make cuts. I am upset. I preheat the roaster with a lid for 20-30 minutes in the oven at 240 degrees. Then I take it out on paper and put it in a heated duck. Sprinkle with water and bread and cover. Cover and bake for 15-20 minutes. Then without a lid for another 20 minutes. Baking time is for my oven.
I still dream of buying a proofing basket. But more because of the pattern. A bowl is also suitable for proofing (many people use a colander). It is almost like a duck around the circumference.
Old Soviet enamel duck.
I put the bread in the microwave with a glass of boiling water.

Ira, thank you very much for the science! Got it, then a colander or a bowl will be used. Yes, I also like the basket precisely because of the stripes. It's interesting about the microwave. I distribute right on the stove. Under the towel. When the oven is on, the stove is also warm. But, probably, drafts fly. I'll try in the micro.
And I have an oval Soviet aluminum duck. Is it possible in it? Should the proofing bowl be oval, then?

Buckwheat honey remained in the country. We must go for honey!

It's interesting about the microwave.

I put a faceted glass with hot water from the tap. on the mode, I bring the drinks to a boil and set them back. I put on a large bag on a bowl of dough (it is possible without) and put it in the micra. during the strokes, the water is heated in the same way and I repeat everything.

And I have an oval Soviet aluminum duck. Is it possible in it?

easily. but it will heat up faster.

Should the proofing bowl be oval, then?

not necessary. you just need to first try how to place it so that it does not jump out over the edges of the paper. and the shape may be slightly elongated, but also interesting!
This is all Angelina science. Oh, what were the first ones I had ... hug and cry ... But they seemed beautiful to me! Angela, God grant her health, taught everything.

Ira, thanks! So many new little things. Hopefully, I will learn too little by little.
And Angela, thanks again and again!
And this is a lavender, probably ... A little blue flower

[Manyun,]

Manyun, Thank you. Your bread is also a picture.

[ang-kay]

ang-kay, I took note of the bread, since it is impossible not to notice such a thing !!
Plain white baked with lavender on Viennese dough, we really liked it, but here is such a rich composition !!! Mmmm !!

here he is handsome! The aroma - my head is spinning, I dance with it in the kitchen!
Thank you Angela a million times!

I will try tomorrow if I live. Choking up saliva can kill

Oh, I'm waiting for your verdict! Will you like the taste? Ira, well done, the bread has risen well. And she made the cuts!

In general, round on the bottom - they stand in the basket, right? Just on paper or a baking sheet, will they blur?

Ira answered a lot. Well I have to put in my 5 kopecks. When you put it in a bowl or colander, you can put on a waffle towel.There will be small cells, if you really want to. On paper with a seam down, the dough may not blur, it all depends on the dough. It is still necessary to stretch it very well during molding. You can make a tourniquet from a towel and wrap the workpiece around to make a support.

I put the bread in the microwave with a glass of boiling water.

A very good way if the light is off there. I often leave the light on there. It turns out 28 degrees. Just perfect. And with boiling water it is good that the bread does not wind up. Humidity is then and you don't need to cover it. My friend got used to proofing bread in the dishwasher when she had just washed the dishes. Warm, humid. I myself have not tried the dishwasher broke. but somehow not to fix the hands, not ... everyone understands what.

Making incisions

I didn't teach you that about incisions. : girl_haha: You can do that. of course, but I make cuts only after proofing. Then they come out more accurately.

Under the towel. When the oven is on, the stove is also warm. But, probably, drafts fly. I'll try in the micro.

Cover with an ordinary bag. Then no drafts are terrible.

[ang-kay]

ang-kay, Angela, thanks for the master class !! I have clarified everything that I wanted to clarify for myself!

[Olenka,]

Baked with lavender plain white on Viennese dough, we really liked it, but here such a composition is rich !!! Mmmm !!

Olenka,thanks for stopping by. Of course try it! I really liked the bread.

[ang-kay]

ang-kay, yes, it seems, I started to bake on the sly, now I will finally move over and start with a sense and arrangement. I will make cards and draw them out, since it is impossible to choose which one to start with and which one to continue!

Yes. There are tons of recipes on the site.

Yes. The site has a bunch of recipes.

Hehe, I actually meant yours! Aha! Already looked after the first now!

I understood, just fed up!

I understood, just fed up!

Well done!!
You will be surprised, but I have a crush on Saratovsky kalach ...

So he's great. You will not regret.

Ira answered a lot. Well I have to put in my 5 kopecks. When you put it in a bowl or colander, you can use a waffle towel. There will be small cells, if you really want to. On paper with a seam down, the dough may not blur, it all depends on the dough. It is still necessary to stretch it very well during molding. You can make a tourniquet from a towel and wrap the workpiece around to make a support. A very good way if the light is off there. I often leave the light on there. It turns out 28 degrees. Just perfect. And with boiling water it is good that the bread does not wind up. Humidity is then and you don't need to cover it. My friend got used to proofing bread in the dishwasher when she had just washed the dishes. Warm, humid. I myself have not tried the dishwasher broke. but somehow not to fix the hands, not ... everyone understands what.

Wow! I wouldn't have thought of cells myself. )
To stretch when molding - it seems already working. It's such a pleasant process. There is something fascinating. I looked, yesterday my son stopped and looked ...
About the tourniquet - how great.
I will definitely try it in the microwave. Cover the stove with a package - well, you can't think of all the little things yourself.))))))

But I still can't cut the cut after proofing ... I even found a razor - it sticks and pulls the dough along with it. (((Therefore, just before I cut it - I cut it with a knife with great pressure quite deeply ...

Well done!!
You will be surprised, but I have a crush on Saratovsky kalach ...

went to read! :))))

Oh, girls, what beauty you cook. Well this is how long it takes to create such a bread.
I've tried it many times, I don't have enough strength or time. Once, even at night, I set an alarm clock to crush the dough, as a result, I turned off the alarm clock, and did not even remember what I set it for, and in the morning the whole table is in dough.

After shaping, I place it directly on baking paper or a non-stick mat in an enamel bowl with the seam down. I make cuts. I am upset. I preheat the roaster with a lid for 20-30 minutes in the oven at 240 degrees. Then I take it out on paper and put it in a heated duck. Sprinkle with water and bread and cover. Cover and bake for 15-20 minutes. Then without a lid for another 20 minutes. Baking time is for my oven.
I still dream of buying a proofing basket. But more because of the pattern.A bowl is also suitable for proofing (many people use a colander). It is almost like a duck around the circumference.
Old Soviet enamel duck.
I put the bread in the microwave with a glass of boiling water.
I put a faceted glass with hot water from the tap. on the mode, I bring the drinks to a boil and set them back. I put on a large bag on a bowl of dough (it is possible without) and put it in the micra. during the strokes, the water is heated in the same way and I repeat everything.

It's a whole technology, I just don't have words.
I have to remember, I'm going on vacation (retirement), I'll try to do it.
Girls, do your pets eat bread quickly? My bread is hot and fresh for one sitting only.

But the incision after proofing is still not working for me ... I even found a razor - it sticks and pulls the dough along with it.

I cut with a regular blade. You need to be sharp and pull, and with a confident movement to do everything.

[Olya,]

I turned off the alarm, and did not even remember what I set it for, and in the morning the whole table was in dough.

Olya, amused!

do your pets eat bread quickly?

It happens to everyone! Maybe a roll a day, or maybe lie there for several days.

And I don’t let you cut it or eat it ... And then they eat it, but not very quickly ... It happens and stale ... I can’t wean it from the purchased one, my mother-in-law buys it all the time ...

It happens to everyone! Maybe a bun on the day,

Angela, and you cook such beauty every day, to be stunned.

Almost every day.

And then they eat it, but not very quickly ...

Nastya, my spouse doesn't need meat, the main thing is to have bread and potatoes.

Angela giving a report! The bread is wonderful, the aroma is simply breathtaking. The crust is thin, tender. The pulp is sweetish, stifling-smelling, slightly rubbery, airy. Thank you so much! I ate to the bone. The neighbor took half. So I put another portion of the porch. And on Saturday I will bake for my son on the road, as well as a loaf for my future daughter-in-law. And today for lunch with soup, the kids will receive a greeting from you.

Nastya, my spouse doesn't need meat, the main thing is to have bread and potatoes.

Olga made me laugh. And mine cannot live without meat. But he also respects potatoes and bread.

Oh, girls, what beauty you cook. Well this is how long it takes to create such a bread.
I've tried it many times, I don't have enough strength or time.

Ol, look how many girls have written to learn from Angela. After all, not everyone is so good at baking bread. But they are learning. And you are such a fine fellow and you have wonderful recipes. It will definitely work out. Try it!
Do you know what my first bread was? To lose heart. I remember - it's funny. But they seemed to me the most beautiful in the world and tastier than any cake. And I presented my first bread recipe as a child for a reply. And she called everyone to see and worried no less than the woman in labor. Go for it!

Angela giving a report!

Huh! Easier! Ir, the bread is very good in the context. So glad. what you liked. True! I was worried. Thank you. that made it and shared. Pekies for health!

Huh! Easier! Ir, the bread is very good in the context. So glad. what you liked. True! I was worried. Thank you. that made it and shared. Pekies for health!

what were you afraid of? what am I screwing up? I could of course, but I tried. and I knew that you were always there.

Go for it!

Irochka thanks for the kind words. I will definitely try.

[Irka!]

Irka!Don't screw it up. And like it or not. You understood everything.

This i'm so angry