New york bread

[Alexandra]

Alexandra,
Today I want to make this bread, now with nuts and dried cranberries. Perhaps I missed the description somewhere at what point it is necessary to add nuts and cranberries - tell me, please. And another question - I have no pecans, there are walnuts, cashews, almonds and pine nuts. Which ones are the most suitable? Thank you in advance

[Antonovka]

Antonovka ,

If we are talking about New York, you can add after a long proofing, mix in everything you need and give it a distance.

Nuts taste more like pecans - walnuts. But I personally don't like walnuts, so when they are not there, I add almonds. And if you like walnuts, you can safely put them, like any others. Cedar in baked goods seems to me somewhat damp. Maximum - you can mix them with the grains and sprinkle the bread on top before baking.

Successful bread to you. I hope you can tell about the result and show off the photo.

Happy holidays to you

[Alexandra]

Alexandra, thanks for the answer! Yesterday, unfortunately, it was not possible to deliver bread, I will be there tonight and I will definitely show the result. I had 2 more questions last night - whether to grind the nuts and how many nuts and cranberries should I put?

[Antonovka]

Antonovka, you do not need to grind, you can break it coarsely (walnuts) or cut (almonds)

I take by eye, about half a glass. In general, it tastes

[Alexandra]

Alexandra, yesterday I baked bread, however, the day before yesterday I spun and put it only from wheat flour .... It turned out very tasty, it's a pity I can only eat this bread in the morning ** sighing smile ** If I baked in a glass saucepan last time, this time I baked in a metal a saucepan for glass ceramics, for me it came out a little different - damp or something ... So I don’t understand either because of the cranberries with nuts, or the saucepan is not entirely suitable for this ... I have a question - but how to mix cranberries with nuts so that they are evenly mixed on the bread? No matter how I intervened, I have them around the edges I can only show the photo another time - I can't find the cord from the card reader ...
Thank you very much for the cranberries and nuts - I liked it very much

[Antonovka,]

Antonovka,

It is possible that cranberries give a little moisture, but not much.
Still, such a thin dough is not very convenient with fillers. I'm a New Yorker doing nothing else. But if you need to mix it in, I spread the dough on a sprinkled board, level it with a scraper, sprinkle it with nuts and dried fruits, make a French fold: three times from the sides, then three times from the top and bottom. Flip over, sprinkle with flour, level again and repeat.
You can fold it right in the bowl with a scraper, but this is less convenient.

[Alexandra]

Alexandra, today I put NY breads from 3 types of flour with sourdough, tomorrow we'll look at the result I really like it

I'll come running in the evening waiting for a photo

Alexandra, the bread with interesting taste came out, different from the same bread with yeast. Next time I'll do it with nuts and cranberries, from 3 types of sourdough flour And you can wait a long time for a photo from me, the cord was never found. I took it off on my phone, looked on my computer, everything was blurry.

[Antonovka]

Antonovka, the main thing is that I liked the bread

Well, colleagues, I can tell you - I really wanted to try such bread and it was scary to approach. I’m with a bland dough for "you", and even with yeast dough ... yesterday I screwed up the chabattu, it was a shame, but I really wanted this kind of bread, and this topic has been hanging in the bookmarks for a long time. In general, in the evening I put the dough (as described in the first post), half of the premium flour, half of the whole grain. First surprise - everything was really easily stirred with a spoon. The mood immediately improved! After 12 hours, I looked into the pan. Mom dear! Is it really possible to somehow stretch, fold, etc.? Poked her finger ...sticky snot remained on the finger, barely washed off. The mood dropped immediately. Nothing to do, trudged off to prepare the table. After some thought, I felt sorry for the table, took the shelf from the old disassembled Soviet "wall" (by the way, an excellent cutting board turned out, which I did not have, bread does not count). A bunch of flour poured onto the "board", took a spoon ... dipped it in sunflower oil and ... miracle, relatively easily dumped the "snot" into the flour. I poked it with my finger - well, very sticky. She remembered the spoon and greased her hands with oil. And off we go! It turns out that the dough lends itself well to working with your hands! Pull it, think, fold it, even plait a pigtail! And I didn't even need a heap of flour, as I realized later, just sprinkle it a little more than usual, every 2 times. In general, I got a nice roll, cut it into 3 parts. I decided to bake one part in a cast iron, from two I made sausages like chabatta. I put everything on foil, greased with rust. oil (there was no paper). Let it stand for 1.5 hours, the dough increased, but not very much. She baked in a cast iron, as it says here - with heating, etc. Right in the foil she put a loaf of bread there, baked at 250C. After 25 minutes, the lid was removed. After another 10 minutes I took it out - it turned red already decently. She put down a baking sheet with the remaining two loaves, sprinkled one with caraway seeds. Didn't cover it with anything, lay again on the foil. These went up in the oven more than the one in the iron pot. 10 minutes at 250C, 10 minutes at 200C and 5 minutes at 150C (before the last discharge, t sprinkled one loaf with cheese). Result:



The crust is amazingly crispy! The crumb is tender, perforated! Did I do that? I don't believe it))) Vkusnotischschaaa!
Next time, when folding the dough, I will add goodies there - cheese, cottage cheese, sweets must be tried, in general, thanks to all those who educate us! I left to finish my half-bread))) I'll put one more portion for the night!

You can change the proportions of different flours. Mine love this bread made from flour of 2 grade.

It's not so easy to get 2nd grade flour ... I haven't met yet. And the 1st too. Therefore, we bake, from which we can, so to speak)) Yes, and a specialist from me is not important yet, but I study, I study ...

I'm running out of supplies too.

To our millers! Everywhere they write oh-ah, healthy food, coarse flour, bran, good for health ... and what do they sell? Refined flour! And run for healthy whole grains or low-grade ones. And rye? Colleagues, I live, so to speak, in a shopping paradise, in the area of ​​15-minute walking distance, I have 14 (!) Supermarkets of all possible chains. Within 30 minutes step - there will be 5 more pieces. Once I could buy a complete collection in one store: different varieties of wheat, rye, chickpea, rice, oatmeal ... last weekend I toured them all - I couldn't even buy rye. Then I drove the car and scolded myself that I had to listen to people and immediately go to Ashan - yes, there she is. So how do you listen to high-sounding speeches about healthy eating after that? The rescue of the drowning is the work of the drowning themselves! Golden words, classics ...

Order from Nastya in the Peki Sam online store (we have it on our website) or buy in the Indian spice store 🔗 whole grain flour Altai Health

And you will be happy

Thank you, Alexandra, that's what I'm taking, great flour! But 4-5 points of sale for the whole of Moscow is very little! And what about the regions and regions? It's kind of sad there. But we grow wheat ourselves, we don't import ...

Just add 12-13% bran and 1-2% germ to the white flour.
Get an approximate whole grain composition)))
Bran and germ in diabetic departments are quite widely sold

This is valuable advice, thanks! Bran doesn't seem to be a problem. I don't see embryos often, but you can buy them. I usually add them to the porridge))

It's just that here we are offtopic, there is a separate topic about whole grain flour, and in my blog I have written more than once what whole grain flour consists of and how to "construct" it

Even if you don't find germs, add 15% bran and that's it.

tell me what's wrong!
I made this bread from half rye, half wheat, everything seemed to be according to the recipe, the only thing - I baked it in a silicone mold under foil, but I heated the mold, as written. It turned out to be a brick with a thick, rough crust, but inside it is not baked, it is damp, although the crumb looks beautiful - perforated.
It seemed to me that during the detuning he did not rise very well, but he did ...
Maybe too much liquid? I barely managed to fold it, the dough was very thin ...

And how much liquid was there? How long did the dough rise and how much did it eventually rise? At what t and how long was the baking?
I did not dare to put 50% of rye flour for this bread, I thought that the dough would be heavy, kmk. The maximum that I decided on was 150 gr. a / c, 200 gr psh. c / z and 100 gr rye.

well, everything is exactly according to the recipe, one and a half glasses of water, three glasses of flour. It stood for exactly 12 hours, it rose perfectly and became liquid (and first a beautiful bun was kneaded!), With efforts I wrapped it several times, allowed it to distance for an hour and a half, put it in a hot mold and baked. Here I baked for a longer time, about 40 minutes under foil and about 25 minutes without, as I looked and saw that for some reason it was baking slowly. The temperature was lower, about 230 first and 210 then, due to the silicone mold ...

maybe it's really a bit too much rye ... but the crust is so tasty and the crumb is delicious, only partially baked

Well, if it went up well, maybe that's not the point ... although rye flour, it seems, does not like a hitch. And I also haven't seen anyone bake this bread in silicone - maybe a dog rummaged here too? We must wait for our gurus, they will definitely say something sensible!

Yesterday I put another portion of bread, now it's already half an hour at the detuning, it seems to rise ... I will bake in a glass form, then I will unsubscribe what happened.

We wait! Really curious. Is the flour ratio the same?

no, I was afraid, made 1 to 2, added a little ground flaxseed and also malt

I took it out until I cut it - hot. But it seems to me that the crust is thick again: - ((((and it seems to me that I overexposed it in the oven, I had to take it out earlier ... I'll cut it - I'll take a picture and lay it out ...

the bread turned out! True, not quite as I expected ... after all, the crumb is moist, but the crust is normal, it seemed to me at first. For some reason I thought that he would be just like a ciabata. But everyone liked it. I think I'll bake it again, I hope every time it will be more successful and more successful!
how to insert a photo? I have not found

[Arka]

Here I was taught how to work with text and photos
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=102517.0
Thank you Arka huge for that. I hope you find it useful too.

I didn't bake this bread for a long time, but seven days ago I decided to bake it (before, as a novice baker, the recipe seemed complicated to me, because of the long time for fermentation, but now I read the recipe and thought - what is easier ...) In general, in the morning I kneaded ( 1 glass of whole grain flour, 2 plain), let the dough stand for 2 hours, then put it in the refrigerator, otherwise my dough turned out sour before. In the evening I took out, added 2 tbsp. l. olive oil (remembering the previously obtained thick crust), kneaded with a scraper from the edges to the center (not with your hands and did not stretch anything) and detuned in a warm oven into a glass mold, and baked in it. 40 minutes covered, then 20 without. THE BREAD TURNED AMAZING !!!
And all week it baked it every other day.

[danuca]

danuca,

Good health! I'm glad you liked this bread

[Alexandra]

And my hands finally got to this bread. I used rye and wheat flour, premium 1: 1. The rest is unchanged. The result surprised and delighted. The crust of the bread came out thin, the crumb is a little rubbery, elastic, does not crumble. We just like it. And how simple it is! I will definitely make this bread. I want to try different proportions of flour, I like rye more ... Thank you so much for the simple and delicious recipe. Alexandra, this is for you .

[SWIFTA]

SWIFTA, good health!

I want to tell you, maybe someone will come in handy. She usually baked bread in a glass form on parchment greased with olive oil and sprinkled with either flaxseed flour or grains. And she always tore off this paper from the finished bread with curses. Today I greased the paper with butter (albeit of very high quality) and the bread went off perfectly.
Each time it turns out more and more delicious! If the dough turns out thinner, then the crumb is more perforated and rubbery, this is the kind of bread we all love.

[well]

I want to tell you, maybe someone will come in handy. She usually baked bread in a glass form on parchment greased with olive oil and sprinkled with either flaxseed flour or grains. And she always tore off this paper from the finished bread with curses.

Why such dances with tambourines?

Glass form well grease with vegetable oil with a brush, sprinkle a little flour on top of the butter, then lay in the finished dough, make proofing and baking. And you don't need to lay any parchment!

It bakes very well and the finished bread flies out at once!

I made pizza from this dough. The pizza turned out to be delicious !!!

I baked this bread again, here it is what I get

Excellent bread, porous and well baked

We bake such bread often. As an everyday option, after fermentation and folding on the table, we transfer it to an aluminum baking dish, cover the second one the same. After an hour of proofing in the oven. 30 minutes closed with a form, then 20 without it. The result is stable and pleasing.
But, .. with the correct technology of spreading the dough in a heated thick-walled form, the bread is much tastier. Used a cauldron with a lid. Now we want to buy a cast iron brazier with a cast iron lid for this case. It should be even better.

Thanks a lot for the recipe.

[vlad1252]

vlad1252, for good health

You have got handsome bread

Thanks for the delicious bread. Huge holes, nice crumb. I added tea mushroom instead of water, and it ran away from me
Love your fermented bread recipes

[New vitamin]

New vitamin , for good health

I bake this bread often. This is one of my favorite breads. But yesterday I decided to experiment and added 200 g of ripe dough (well, I like it). The bread rose higher than usual, and the crust came out thinner. This is how he was:



But when I cut it, there was a hole like this inside:


The crumb itself turned out to be good:



Yes, I took 75% whole grain flour and 25% rye flour. Pressed yeast. And now I am suffering: is this how it should be or is it a "joint"? Who will say what about this?

[SWIFTA]

SWIFTA,

There is enough yeast in a ripe dough, and with prolonged proofing, add too much of it, so a hole came out of the excess of yeast

That is, you don't need to put yeast in the dough at all? Will there be only those in ripe dough, 2.5 g? I was afraid that this would not be enough, because the flour is rye and whole grain. Next time I'll try not to put yeast. If it works out, it will be great, because there will be so little yeast!
Alexandra, thanks for the promptness.

[SWIFTA]

SWIFTA, for good health

The original yeast recipe contains only 2.5 g - over the period of standing it develops
Ripe dough contains no less yeast. So in the old days bread was made without yeast, only on the old dough and with a long standing, only the recipe will no longer be called New York

In terms of feeding the yeast, whole flour is even better, which is why the strongest sourdoughs are made with it, so you should get real bread on ripe dough of long fermentation - if I remember correctly. here the girls hung out such bread with a separate recipe

For some reason, my dough is very liquid. I do everything as it is written on the first page (according to the recipe). The dough comes out like a pancake - very liquid. As a result, the crumb is moist.

I've already baked this bread 5 times and I can't get it.