Three-flour bread with chicory on mixed dough with old dough (oven)

Category: Yeast bread
Three-flour bread with chicory on mixed dough with old dough (oven)

Ingredients

Old dough:
Water 68 gr.
Baking wheat flour, premium grade 100 g
Dry yeast 1 gr.
Dough:
Old dough 35 gr.
Baking wheat flour, premium grade 150 gr.
Water 100 g
Coarse sea salt 2 gr.
Dough:
Chicory 1 tsp
Boiling water for boiling chicory 25 ml.
All dough
Liquid 200 gr.
Liquid honey 30 gr.
Baking wheat flour, premium grade 200 gr.
Buckwheat flour 40 gr.
Rye flour c / z 40 gr.
Vegetable oil 1 tbsp. l. + for hand and table lubrication
Coarse sea salt 5 gr.
Salt dissolving water 10 ml.

Cooking method

  • Making old dough
  • Mix the ingredients. Cover with small holes. Leave on the table for 1-2 hours. Put in the refrigerator. Store up to 3 days (checked). Then it can give sourness when kneading. I skip this stage, since the old dough from the previous batch lives in the refrigerator.
  • Dough.
  • Warm the old dough on the table for 20-30 minutes. Next, pour the old dough with water and knead by hand until the lumps dissolve as much as possible. Add flour and salt. Knead the thick dough with a fork.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Cover with a lid with small holes. We leave on the table for 1 hour. We put it in the refrigerator. Fermentation time is 5-20 hours. I do from evening to morning.
  • Dough after kneading.
  • Dough.
  • Get the dough 30 minutes before kneading.
  • Pour boiling water over the chicory and cover with a lid to brew.
  • We knead the dough in HP on the "Dough" program. The dough goes to the bucket. Liquid, chicory, honey, vegetable oil are added. As a liquid, water, whey, vegetable decoctions, or a mixture of them with water are suitable. The flour is sieved separately, mixed and yeast is added. Add flour to the HP bucket to the liquid. Enable HP. Continue kneading for 7 minutes. Then stop the HP for 5 minutes. Turn on HP by adding salt diluted in water. Adjust the bun. The dough is beautiful, even, but not smearing, just a little sticky. Knead for another 8 minutes. The total mixing time is 20 minutes.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Remove the dough on a table greased with vegetable oil, remembering to pinch off a piece for storing the old dough for the next bread.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Fold it with greased hands and place it in the proofing basket. Fermentation in the microwave with a glass of boiling water for 60-90 minutes. One kneading in the middle of fermentation.
  • Here he is in the middle of fermentation.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Here it is, after the end of fermentation.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Next, I'll show you how I molded and baked in a duck. Better, of course, in stone. But I don't have it. This process is the most enjoyable for me in the whole process of making bread. Watch how he grows our baby.
  • I put a non-stick mat in the proofing bowl. I fold the dough and put it on the rug with the seam down.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • I give proofing for 40-50 minutes in the microwave. During the proofing interval (25 minutes before the end of the proofing) I turn on the oven at 240 degrees. I put in the oven an old enamel duck from the Soviet times - bought for the first RFP (I knew ... I knew ..). Don't look at its color - the first baking experience - I greased it, you fool.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • The duckhouse is covered with a lid.
  • We get the bread.
  • Make two parallel cuts with a blade.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Then I cut the horns with scissors and put them in different directions.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • From the central braid, we make cuts with a blade in different directions.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • We take out the duckling. We work in mittens. Be careful not to burn yourself. But fast so that the temperature doesn't drop. Remove the cover. We transfer the bread on the rug to the rooster. Quickly sprinkle the bread and lid with water. Cover and back into the oven.
  • We bake for 10 minutes at 240 degrees.Open and remove the lid again. Reduce the temperature to 180. And now bake until tender. I now have a beautiful thermometer, and I can track the temperature inside the bread. Ready when reaching 98 degrees. I got another 20 minutes. Then we take out the bread on the rug. We transfer the bread to the wire rack. Let's cool down!
  • Give, I said! Well, where can you keep track of your household, they took it and cut it warm! This grandmother and husband! We spoiled the photogenicity of the bread. Well, okay, give me a piece of YOUR bread, warm, fragrant with a thin crispy crust. Nothing could be tastier. True?
  • Bon appetit. And to you the beauty of perception and…. profuse salivation from what he saw. Hope you bake.
  • Three-flour bread with chicory on mixed dough with old dough (oven)
  • Well, if you also have a slice of tomato, homemade ham and mozzarella on top ... then it's just mortality!
  • Three-flour bread with chicory on mixed dough with old dough (oven)

Note

In general, everything that I have connected with bread, more precisely with bread that I baked myself, is connected with our favorite site Bread Maker. For which I am grateful to everyone who created it.
But I was so afraid. .. It seemed to me that those who bake bread are unusual people, wizards!
At first, I became familiar with yeast dough. Mainly thanks to Sonador and Omelka. Then the loaf slowly began to bake. Manechka-Sonador according to your recipe. Kisses, dear. Well, how many fenders have I baked…. my mother.
And finally, bread. The first loaves were so ... funny. Gnarled.
Tanya-Admin, your science has no value. I am very grateful to you for all the valuable information that you give us.
I will name Angela-Ang-kay as the main assistant and teacher. It was thanks to her that I learned to feel the bread dough. I learned how to bake bread. Thank her very much. She's brilliant, isn't she? When I learn how to bake bread like her, I will definitely dedicate the recipe to her. Until then, I'm learning. And I thank her with my recipe.
But now, due to being busy and constantly preparing food, it is easier for me to bake bread according to Angelina's recipe than to invent it myself. Moreover, she has something to choose from !!!!! And at any time she will prompt and help. So I fell in love with my Lavender, which Angela came up with for me (I'm proud of it)! It is baked using old dough. Therefore, the old dough constantly lives in my refrigerator. I also constantly nip off a piece of dough when I cook Lavenderand it also lives in the refrigerator. With any bread baking, I always add the old dough. The bread with it (according to any recipe) is simply fabulous. Well, here my mother was visiting, and the grandchildren followed her on her heels. And finally, they left me alone. There was an opportunity not only to make bread, but also to write down and calculate the recipe so that I could share it. I am certainly not an ass, but I just adore the combinations of rye, buckwheat and wheat flour. Plus the technology based on the dough with the old dough just shine. I fell in love. I hope you find this recipe useful and enjoyable. I bake lavender all the same. Everyone is used to it and without it it is simply not tasty.
With love, Tumanchik!
Three-flour bread with chicory on mixed dough with old dough (oven)

gala10
Irish, you've got a beautiful bread! Well done !!!
Bridge
What a crumb! What a beautiful bread! You're cool, mother!
kuznez84
Very beautiful! It looks like a loaf.
I also love old dough bread. It gives a special taste and aroma.
It will be necessary to somehow attract grandmothers to children and repeat such beauty.
Got a question. What kind of chicory? Flowers or the one that is sold in the store instead of coffee?
Anatolyevna
Tumanchik, Irk, you finally can! I made such a beautiful and delicious bread!
When will I bake? I just want this! If I bake, get ready: scout: you will answer questions as you cook. Maybe I'll think of baking myself, I don’t know. : girl-th: He's very beautiful, like a loaf!
Rusalca
Tumashawhat a beautiful bread! And the sandwich is vaapche otpad!
Anatolyevna
Rusalca, Anh you like a butter? Clever girl! I also like so delicious!
lungwort
Beauty! And thanks to the teachers right to the point. Mist, bakes, dear, bread and you will have it better and better every time. Although the bread is already more than good. Thanks for the recipe.Execution, molding are wonderful.
Rusalca
Quote: Anatolyevna
Rusalca, Anh you like a butter?
How, how can you not want it? You can choke on saliva!
Tumanchik
gala10, Bridge, Rusalca, Anatolyevna, lungwort, thanks a lot girls! And your kind words and your support are always felt. I tried to make you like it.
Quote: Anatolyevna
When will I bake? I just want this! If I bake, get ready you will answer questions as you cook.
Of course I will help. How not to help? Do you know how many times I asked when I studied?
Quote: kuznez84
What kind of chicory?
kuznez84-Natasha, instant. Thank you so much!
Sonadora
Irish, what a handsome bread! The crumb is awesome!
Quote: Tumanchik
This grandmother and husband! We spoiled the photogenicity of the bread.
I would also spoil in their place. And if that was yours, then they ... spoiled.
ang-kay
Ira, good bread turned out. It will get even better with time. And thanks for the kind words. Moved.
Tumanchik
mommies, girls ... I run around there on topics, and here I have guests!
Quote: Sonadora
what a handsome bread! The crumb is awesome!
Manechka, thank you!
Your words are just a balm!
Quote: Sonadora
I would also spoil in their place. And if it was yours, then it ... spoiled them.
this is how the law of compensation works
Tumanchik
Quote: ang-kay

Ira, good bread turned out. It will get even better with time. And thanks for the kind words. Moved.
Angela, my dear! You're here! HURRAH!!!! I tried to get you to praise me.
lisa11441
Irina, what kind of bread, and where there is a photo with pepper, I already drool, yummy
Tumanchik
Quote: lisa11441

Irina, what kind of bread, and where there is a photo with pepper, I already drool, yummy
Thank you Lyudochka, I tried! I love baking bread. And when possible, I try to use HP only for mixing.
lisa11441
Quote: Tumanchik
I love baking bread. And when possible, I try to use HP only for mixing.
And I don't have an emergency, so I only bake bread by hand and very rarely, I go on a diet
Tumanchik
Quote: lisa11441
I'm on a diet
Are you a weak woman, only on one? HERE I AM FOR TWO! I don't eat too much
Rusalca
Quote: Tumanchik
only one? HERE I AM FOR TWO! I don't eat too much
SISTER!
Tumanchik
Quote: Rusalca

SISTRA!
lisa11441
Quote: Tumanchik
Are you a weak woman, only on one? HERE I AM FOR TWO! I don't eat too much
It’s as if I’m weak, I’m sitting and baking cakes, well, how can I not try them ..... and I’m not doing bread, I’m just eating it sometimes with bacon and garlic .... yes under water ...
Tumanchik
Quote: lisa11441
yes under water ..
under water ... all is well!
lisa11441
Quote: Tumanchik
under water ... all is well!

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