Beet bread (based on L. Geissler's recipe)

Category: Sourdough bread
Beet bread (based on L. Geissler's recipe)

Ingredients

Leaven
active wheat sourdough 100% moisture 6 grams
wheat flour 60 grams
water 45 grams
Dough
leaven all
wheat flour / grade 300 grams
rye flour c / z 60 grams
beet puree 180 grams
water 150 grams
salt 8.5 grams

Cooking method

  • Zakwavska
  • Mix all ingredients and leave at room temperature for 15-17 hours.
  • Dough
  • Boil the beets, peel, cut into pieces and puree.
  • Pour 200 grams of premium flour with water, mix, cover and leave for 30 minutes.
  • Kneading was carried out in KhP on the "Dough" program (5 * 5 * 10)
  • Mix the sourdough with water and puree, add the rest of the flour.
  • Add salt after 5 minutes.
  • Beet bread (based on L. Geissler's recipe) The dough is soft, sticky, moist.
  • We work with the dough with oiled hands.
  • Fermentation for 180 minutes.
  • Stretch-fold for 30, 60, 90, 120 minutes.
  • We do not touch the dough for the last hour.
  • Beet bread (based on L. Geissler's recipe)Beet bread (based on L. Geissler's recipe)Beet bread (based on L. Geissler's recipe) The dough at the beginning of fermentation, before the last folding and at the end of the process.
  • We shape the bread.
  • Place with the seam upwards in a basket lined with linen. Sprinkle the fabric and the workpiece well with flour.
  • We put in the refrigerator for 10 hours.
  • We take out. Let stand at room temperature for 1.5-2 hours.
  • Baking in an oven preheated to 240-250 degrees on a stone under a hood for 15 minutes.
  • Reduce the temperature to 180 degrees and bring the bread to readiness for another 15-20 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Beet bread (based on L. Geissler's recipe)
  • Beet bread (based on L. Geissler's recipe)
  • Beet bread (based on L. Geissler's recipe)
  • Beet bread (based on L. Geissler's recipe)
  • Beet bread (based on L. Geissler's recipe)
  • Delicious bread!

  • Sourdough beet bread (ang-kay)

    Beet bread (based on L. Geissler's recipe)

  • Bread "Beetroot heart" (ang-kay)

    Beet bread (based on L. Geissler's recipe)

The dish is designed for

1 roll

Time for preparing:

17-18 hours

Cooking program:

HP, refrigerator, oven

Note

Delicious bread. Of course there is a slight beet flavor, so this is not for everybody. I love that. Geissler's recipe, which I adapted for my beets and flour. If you are thinking about a stove, then you may have more or less water. It all depends on the juiciness of the vegetable and the moisture content of your flour. Recommend!

Svetlenki
Weigh those rats out of the chickpea broth cake for me - I will fall ... I'm ten please !!!

Angela, great ... This is a high aesthetic pleasure ... I was the first to admire the photo ... With cottage cheese with herbs it will probably be very, very ...

Thank you!
Svetlenki
Quote: ang-kay
Geissler's recipe, which I adapted for my beets and flour

Angela, and at what stage do you "adapt" the recipe to your flour? In the first 5 minutes of mixing?
ang-kay
Sveta, Thank you. When flour combines with water, I taste it with my finger and look outwardly.
It's delicious with borsch, cheese, fish.
Want to know everything
ang-kay, Angela!
Can you help?
1) I have not yet learned how to work with sourdoughs, I bake breads on pressed yeast. I understand that it is possible for them, but I doubt it ... Should we use the usual proportions, taking into account the mass of flour, choose the amount of yeast or add a little more? Do beets affect the rise of bread?
2) Do you need to add a little something sour so that the color of the beets does not change? The sourdough is probably sour ...
In general ... I probably need to try ...)))

but really want to! I tried such bread in public catering! Liked it! I want to do it myself!

ang-kay
Tatyana, I would count yeast by flour.
Quote: I want to know everything
You need to add a little something sour so that the color of the beets does not change.
I read somewhere that they pour a little vinegar. But I always get red bread, but I saw that the bread is also leavened, but it turns out gray-brown-raspberry. Dirty color. It seems to me that it depends on the beets themselves.
Quote: I want to know everything
Do beets affect the rise of bread?
Beets give sugar.And the dough itself is sticky with it. For the rest, everything is the same as with pumpkin and carrot puree.
Want to know everything
ang-kay, Angela!
Thank you very much!
Why I asked))) Well, I'm a fool, I did it first (without looking at the recipes), and then I went to read smart people!)))
But I just did it with strong beet juice! I didn't add mashed potatoes, I was afraid - it wouldn't work at all (((
And the finished bread turned out to be tenderly pink on the outside, but inside ... well, it was like rye ... The taste is generally without the smell of beets, apparently only beet juice was not enough ...
Now we will eat this bun with Luhansk Ricotta, and I will have a new oven !!! Already according to a proven recipe!
If everything works out, I'll bring the picture! If I repent, I will pester again!
See you, Angela!
ang-kay
Tatyana, good luck!
Want to know everything
Angela!

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