Bread with spelled and brine

Category: Sourdough bread
Bread with spelled and brine

Ingredients

active wheat sourdough 100% moisture 150 grams
wheat flour / grade 260 gram
pickle (I have cabbage) 50 grams
water 150 grams
spelled flour, c / z 100g
instant yeast 1 gram
sea ​​salt 8 grams

Cooking method

  • Feed the sourdough on the eve of the batch for 6-8 hours.
  • Kneading was carried out in KhP using the "Dough" program (5 * 5 * 10)
  • Kneading 5 minutes, autolysis 5 minutes, kneading 10 minutes.
  • Mix yeast with flour.
  • Sourdough with water and brine. Load the products into the HP bucket according to the instructions.
  • After 5 minutes of mixing, add salt.
  • Bread with spelled and brine The dough is soft, does not stick, keeps its shape.
  • Stretch-fold and refrigerate at 7 degrees for 8-10 hours. Do not forget to cover the dough with a plastic bag.
  • Bread with spelled and brineBread with spelled and brine Dough before and after the refrigerator.
  • Get the dough out. Let it warm up for 30-40 minutes.
  • Form bread of any shape.
  • Proof on paper, seam down, until doubled. The time can take from two to three hours. Focus on your workpiece. If, when pressed with a finger, the dimple does not straighten, the dough has stopped. If it straightens quickly, it's not ready yet. The dough slowly comes back - it's time to bake.
  • We make cuts. I do it with a blade.
  • We bake on a stone with a maximum preheated oven (240-260 degrees) for the first 10 minutes with steam.
  • We remove the steam, briefly air the oven, lower the temperature to 180 degrees.
  • We bake until cooked for another 20-25 minutes.
  • Ready bread, if you knock on the bottom, makes an "empty" sound.
  • Let cool on a wire rack, cut and enjoy.
  • Bread with spelled and brine
  • Bread with spelled and brine
  • Bread with spelled and brine
  • Bread with spelled and brine
  • May there always be bread and bread in your home!

The dish is designed for

1 roll

Time for preparing:

about 15 hours

Cooking program:

HP, refrigerator, oven

Note

Fancy bread. Very tasty. Recommend!

Innushka
ang-kay, Christmas bread) beautiful and unusual)
toffee
Angela, you are our bread painting specialist! I just don't know how to make cuts, they overgrow, and you sculpt what patterns. Well done!
tuskarora
Oh, what a piece of bread! Angela, as always you are a craftswoman. Tell me, what did you get such a bubble crust from? Did you lubricate with something?
NatalyMur
The Christmas trees are green, I'm still sculpting the leaven, and you've already made another masterpiece
Smart girl! The recipes are simply amazing
I took it to my notebook.
P.S. By the way, my liquid yeast has already started to lemonade. Soon I will make the leaven
ang-kay
Girls, Thank you all for your attention and kind words.
Quote: iris. ka
I just don't know how to make cuts - they overgrow,
Probably not cutting deeply and not sharply.
Quote: tuskarora
Tell me, what did you get such a bubble crust from? Did you lubricate with something?
Lenochka, I do not lubricate with anything. The leavening bubbles give. Probably from temperature and moisture. I don't understand myself.
Quote: NatalyMur
and you have already done another
Natasha, a couple of months exactly lies, as well as 6 pieces not exhibited. Hands do not reach. Well, I practically bake every day and often experiment.
Quote: NatalyMur
my liquid yeast has already started to lemonade. Soon I will make the leaven
Not so scary as it turned out? Well done. Everything will work out.
NatalyMur
Quote: ang-kay
I practically bake every day and often experiment.
I, too, almost every day, but with rye bread
My mill arrived, so now I add spelled, barley, and rice, buckwheat ground into flour, sesame seeds are also ground into bread. Now I'm thinking of trying the seeds and grinding peanuts.
ang-kay
We have wheat more in use somehow at all. Rye eat little. Sometimes I bake. But very sometimes. And the mill is very good. You can make any flour. I look at the grinder with a grinder attachment.But I just lick my lips.
NatalyMur
So I don’t bake wheat, I don’t want to use store yeast, only occasionally. A loaf of rye practically disappears a day. Now weighed - 1.5kg weighs. We eat almost together with our sons. It became already creepy, it would be better not to weigh ...
ang-kay
Natasha, Well, now turn around with the leaven.
NatalyMur
I'm already afraid in advance: lol: I'll be fat ... But nothing with additives and homemade yeast will not be so harmful. And it will be delicious ...
I will build a list of your recipes and go
Kras-Vlas
Oh, what a painted handsome man! Christmas!
Angela, for your rich fantasy
Stavr
ang-kay, Straight handsome! The crust is super!
ang-kay
Olga, Konstantin, Thank you. I tried to.
Babushka
Angelawhat a beautiful bread! And the crust! And the crumb!
For some reason, my cuts do not turn out beautiful ... in general ...
ang-kay
Tatyana, thank you very much. And cuts are a real deal. It will definitely work out.

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