Bread with molded spelled

Category: Sourdough bread
Bread with molded spelled

Ingredients

active wheat sourdough 100% moisture 200 grams
flour from spelled c / z 50 grams
sprouted rye flour 50 grams
wheat flour 1 grade 100g
wheat flour / grade 130 gram
water 200 grams
malt extract 8-10 grams
pressed yeast 4 grams
salt 9 grams
form L7

Cooking method

  • Feed the sourdough 6-8 hours before baking the day before.
  • Dissolve yeast and malt extract in water.
  • Kneading was carried out in KhP using the "Testo" program (5 * 5 * 10).
  • Mix the leaven with water, add flour.
  • Add salt after 5 minutes.
  • Bread with molded spelled The dough is soft, sticky. We work with the dough on an oiled table with oiled hands.
  • Stretch, fold and ferment. Fermentation for 105 minutes. Stretch-fold after 45 minutes once.
  • Bread with molded spelledBread with molded spelledBread with molded spelled Dough at the beginning, middle and end of fermentation.
  • Shape the bread and place seam side down in a greased pan for proofing.
  • Proofing 60 minutes.
  • Sprinkle the workpiece.
  • We put in the oven preheated to 230 degrees. We immediately reduce the temperature to 200.
  • We bake for 30-35 minutes.
  • We take it out of the mold, let it cool, cut it and enjoy.
  • Bread with molded spelled
  • Bread with molded spelled
  • Bread with molded spelled
  • Bread with molded spelled
  • May there always be bread and bread in your home!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

Delicious bread with a moist crumb. Very soft and aromatic. The recipe is fancy. Recommend!

Kras-Vlas
Angela, good loaf! Both beautiful and useful! The crumb is so full of holes
Fantasy you are ours !!! And how do you make it all up
Molodechik !!!
P.S. I also love the oven in 7
ang-kay
Olenka, thanks for stopping by and thanks for the praise. Somehow it comes up.
Innushka
ang-kay, the bread is super! but for me such a composition as Egyptian hieroglyphs, almost nothing is clear) I have never made an active leaven, so I try simpler recipes)
ang-kay
Inna, Thank you. There is nothing difficult in the leaven. Can be replaced with pulish. Mix equal parts water and flour, add a gram of dry yeast, leave for 8-10 hours at room temperature and use as a leaven.
Sedne
Awesome as always, but is there anything you can substitute for sprouted rye flour?
ang-kay
Svetlana, Thank you. You can put the usual peeled.
Svetlenki
Angela, the recipe arrived just in time for me! I love bread with malt extract, and I also adore the calculation under the form dan.

Have questions:

Quote: ang-kay
sprouted rye flour
- it is not yet (and is unlikely to be), what can be replaced? There is whole grain rye and there is distatic malt
Quote: ang-kay
Sprinkle the workpiece.
We put in the oven preheated to 230 degrees. We immediately reduce the temperature to 200.

Does this mean that we bake without steam?
ang-kay
Quote: Svetlenki
There is whole grain rye
It is quite possible to replace it.
Quote: Svetlenki
distatic malt
Looked at what it is. Similar to malt extract.
Quote: Svetlenki
Does this mean that we bake without steam?
Yes. If there was steam, I would write. But if you wish, you can give steam for 10 minutes. Only then lower the temperature after the steam is removed.
Pavla
Angela, thanks, great recipe. I will definitely try to bake it, but only without yeast, I basically do not accept them. Do you think it will work without them?
ang-kay
Pavla, Tatyanathanks for the praise.
Quote: Pavla
Do you think it will work without them?
Of course. Only all processes will increase in time and sourness may appear in the dough.
Tumanchik
Anzhik, walk and admire your bread! They are immensely beautiful! Thank you for the diversity and beauty!
ang-kay
Tumanchik, thank you for your attention and kind words!
rodnik
ang-kay, I also boast of my bread according to your recipe. The balls turned out just super! True, I slightly overexposed the leaven in the warmth, a little sour, but it does not spoil it. I made two loaves at C5. One really cut a bit (you can see it in the photo), I wanted to make an incision ... Where there, the dough is very tender))))
Bread with molded spelled
ang-kay
Olga, thanks for sharing your impressions. Try to reduce the proofing next time. I am glad that I liked the bread. I hope you will bake it more than once.
rodnik
ang-kay, yes, he stood with me for an hour and a half ... I took the oven at the wrong time. Exactly! And I sin for leaven) I set to refresh myself at night.
ang-kay
Ol, on the proofer just stood. The roof collapsed. And so everything is all right.
rodnik
ang-kay, no, no, the roof is normal))) I tried to make an incision))) screwed up .....
ang-kay
Olya, understandably. Here's how you can go wrong.
Kras-Vlas
Angela, I have come to you with gratitude for the delicious bread!
Bread with molded spelled
I made a dough on pulish, all according to a recipe with peeled rye flour. Meaty, fragrant, we liked it very much!
Thank you, !
ang-kay
Olga, your bread is perfect!
Kras-Vlas
Thank you Angela! Only thanks to you it turns out!

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