Bread with caraway seeds and coriander

[Leaven]

Bread with caraway seeds and coriander

Category: Sourdough bread

Ingredients
Leaven
wheat starter 100% moisture	10 grams
wheat flour 1 grade	30 grams
wheat flour, c / z	30 grams
water	60 grams
Dough
active wheat sourdough 100% moisture	120 grams
wheat flour / grade	225 gram
wheat flour, c / z	225 gram
peeled rye flour	50 grams
water	350 grams
pressed yeast	3 grams
salt	11-13 grams
coriander	10 grams
caraway	10 grams

Cooking method

• Leaven
• Mix starter with water.
• Add flour, stir.
• Cover with a film with small holes and leave for 10-12 hours.
• Dough
• Lightly fry the coriander and cumin.
• Allow to cool and grind on a coffee grinder or crush in a mortar.
• Leave 15-20 grams of water from the total.
• Mix all ingredients except spices, salt and yeast with a spoon.
• Cover and leave for 60 minutes.
• Dissolve yeast in the remaining water.
• Pour in the yeast mash.
• Add salt and spices.
• Kneading with a hook for 7-10 minutes.
• The dough is soft, lags well behind the walls and bottom, does not smear.

• The dough is silky.

• Stretch the dough, fold and ferment.
• Fermentation for 120 minutes. Stretch-fold once in the middle of fermentation.

• Dough at the beginning, middle and end of fermentation.

• We shape the bread.
• Proof seam up in the basket.
• Turn it over onto paper or a rug, make cuts.
• We bake on a stone under a hood for the first 20 minutes at a temperature of 240-250 degrees.
• Remove the cap, lower the temperature to 180 degrees and bake for another 20-25 minutes.
• We take it out, let it cool, cut it and enjoy.
• 
• 
• 
• Delicious bread!

The dish is designed for

1 roll

Time for preparing:

5:00

Cooking program:

harvester, oven

Note

Bread based on the Chad Robertson recipe.
Very aromatic bread. The smell is breathtaking! If you don't like cumin or coriander, then it is better not to bake or reduce the amount of spices by 2/3. Good for first courses, for meat and cheese sandwiches. And just with butter. We liked it very much. Rough bread. But this does not mean that the crumb is not soft. The crust is crispy, thin.
I baked bread for the second time, adding 13 grams of salt, because for me salt was not enough in the first version, although it is designed for flour, as expected. I liked the bread more. Taste won, as for me. You decide. Recommend!

[Angela]

Angela, wonderful bread! I'm sure this photo can be added to Robertson's book. Worthy! The cuts opened up perfectly - no gaps. Master, what to say!

It is very tempting - the pores are my favorite!

Cool photos and colorful newspaper

[Sveta]

Sveta, Thank you. I am pleased to. And thanks for the help in translation.
And the newspaper "Glutton" in 2005. Estimate?

The beauty is indescribable, the aroma breaks through the monitor.

[Sergei]

Sergei, Thank you. The aroma is really heard a mile away!

We will definitely like this gorgeous bread !! : bravo: Bookmarked already!

Well, who would have doubted)) I had not yet opened the recipe, but already knew for sure that Angela had baked this beauty)) And the smell ....))) Bravo !!!!!

Photos are a separate topic. I can't do that

Angela !! Superb !!!! I shove cumin with coriander everywhere and everywhere, even in potato)) but I never fried it. I'll do it right tomorrow, I can't wait for a wet ambassador ...

Added Thursday, 24 March 2016 7:06 pm

[Olenka. Tanyusha, Zhannochka,]

Olenka. Tanyusha, Zhannochka, Thank you, my darlings. The bread is very, very. I'll put it back on tomorrow.
I may be a pervert, but I smeared it with homemade strawberry jam and ate it. Liked the combination. Although why a pervert? We love Chutney!

I can't do that

Sergei, yes everything will work out. The main desire. I take off the soap box, painfully.When I get rich, I'll buy a DSLR. Here's where you can turn around.

.... "gourmets" thoughts converge)))



I baked rye buns with seeds for dinner ... that's how it ended

Class!

I may be a pervert, but I smeared it with homemade strawberry jam and ate it.

We only ate like that in childhood)))

Aaaaa! ...
At least don't come in here, bliiin ... (or is it out of hunger ...)
Bookmarked ...

[Angela]

Angela, the bread is extremely good!
Angela, why are you adding yeast besides sourdough?

[Inusya]

Inusya, Galathanks girls. I hope the recipe comes in handy.

We only ate in childhood)))

And who has a bigger piece! I just have that bread with caraway seeds and coriander.

and why do you add yeast besides sourdough?

For three reasons. With a small amount of yeast, I like the dough, and then the product, more in its structure, in order to speed up the processes and, as a result, avoid sourness in the bread, which may appear from the duration of fermentation.

What cells and stripes !!! What holes !! Very nice bread! Great recipe!

[Tumanchik]

Tumanchik, Thank you. Today I bake it again.

Angela, thanks! Now it is clear. Well, if only to speed up the process, and I just love the sourness in bread.
I am interested, because when I baked bread with sourdough, I never added yeast, I thought that the sourdough works great anyway.
You are constantly tempting with your leavening bread, I feel that soon you will have to start the leaven again.

[Check mark,]

Check mark, if you love, then you have to do. I even feel pretty in wheaten, and that makes me not happy. Rye is another matter. And thanks again.

[Angela]

Angela, the bread is wonderful. And about strawberry jam and even homemade jam - so this is bliss, a combination of the taste of spices and jam! I love that too! I wanted to ask what is the difference in baking with steam and under a hood or under a lid. I saw that the temperature is 250 degrees under the lid - this gives a faster heating of the dough? I want to learn how to bake bread with a thin crust until it works.

[Alla]

Alla, Thank you. If the oven is under a hood, then there is no need to create steam. The bread has enough moisture so as not to immediately take on a coarse crust, and the crust turns out to be thin. I like this option more. The amount of steam can not always be calculated correctly, and to be honest, it's a pity for the oven. Without it, the crust will be thick and rough. The color is beautiful too. The temperature gives a "burst" of bread, the higher the better in the first minutes.

I am the first with the report !! While everything is in the bookmarks, I'm in the oven)))


Happiness that in the evening I set a double rate of leaven !!
When I realized WHAT amount of spices goes into one roll, it was immediately decided to bake something less aromatic (for "normal" people, not "gourmets")
Not a single gram has departed from the recipe !!
At the same time I did the same thing, in the same proportions and using the same technology, only I took first grade flour, whole grain and oatmeal, at the end of the batch with yeast water I could not resist and a spoonful of honey and a spoonful of mustard oil spilled out, waited until the dough was wound on the hook again and then again as in this recipe.
Well, she molded buns))
I would also like to confirm your words that if you don’t like spices, then this bread is not for you! It does not smell .... it fills absolutely all the space in the house !!! I am a fan of fragrances and such a thing is rushing me)))
Angela !!! As always - delight !!! Thank you!!

[Angela]

AngelaThank you all explained clearly! I follow your recipes and noticed that the last ones were with baked goods under the hood. So I got an explanation from you why, now I will also switch to baking under a hood. Just like you thought that making steam in the oven, for the oven itself is not the best use, after all, it is not intended for this, if one more times it is okay, but if it often does not eat well. In one overseas program I saw an oven with steam inside there is such a function, the oven itself is small in size like a microwave.

I forgot to say that the wet salted pork is already 60 degrees inside, I keep my fists)) only today I noticed that I had to wait a whole day for it to mature. Wow, and I overclocked to this bread. Of course, he will not live to see the ripe meat, I'll just eat it !!!

[Jeanne]

JeanneThank you for trusting me. And you not only trust, but you also make Lovely bread and buns
Tell me how on salt and how did the bun dough not float? How does the rolls taste?

Added Friday, 25 Mar 2016 1:31 PM

not the best use for the oven itself,

Alla, probably. I have a new oven. The former, somehow, did not spare. I spoiled a little steam, as for me. Although I always liked the bread under the lid better. But sometimes I bake two at once, so you can't do without steam. Two caps do not fit ((

Added on Friday, 25 March 2016 1:32 pm

that the wet salted pork is already 60 degrees inside, I keep my fists)) only today I noticed that I had to wait a whole day for it to ripen. Wow, and I overclocked to this bread. Of course, he will not live to see the ripe meat, I'll just eat it !!!

Jeanne, keep my fists. This bread is really what you need. And, I think that one day will not really solve anything)))
ABOUT! The cut has already appeared. Didn't let it cool down!

[ang-kay]

ang-kay, Angela, when it was warm, it seemed like a little salt. I usually throw 14-15 grams, where I need 13. Now it has cooled down and I sharpened a humpback with salad, it was very tasty. But I'm almost sure that I will add up to 14 grams to the next one. but that's for my taste.
I just tried a bun. Cooled down (I first baked them until the oven smelled of spices), there was only one nuance - in appearance they were ready in 18 minutes (190gr). I broke it straight away and realized that the crumb would not reach and put it on 160 for another 12-15 minutes. Perfect and delicious. I can absolutely feel the honey aftertaste and oatmeal. But I always disassemble the taste for parts, well, I can't do it any other way))



Holes are present and quite airy !! a little sweet, but I want even a gram of salt))

Clear. That means I'm not alone. I put it in the past according to the recipe, and today I added salt. It tastes better to me. She added in the notes. I am glad that everything worked out and I liked it.

[Jeanne]

Jeanne, Angela, while I'm sitting here and chewing snot, you've already baked all the bread (and not for the first time) !!! This is how skill comes in! Not like some people like me! There is a lot of magic pendel at once!

Jeanne, I admired your cuts on the bread - beautifully. Angela, tell me! And the buns are beautiful!

Clear. That means I'm not alone. I put it in the past according to the recipe, and today I added salt.

I will keep in mind about salt! Angel, maybe add salt to the recipe note ... Suddenly someone won't read to the second page of comments ...

Hello. I have a question. Why add yeast to the recipe if there is sourdough? Is this for a safety net?

[irina tukina]

I will keep in mind about salt! Angel, maybe add salt to the recipe note ... Suddenly someone won't read to the second page of comments ...

Already. Both in the notes and in the recipe.

Why add yeast to the recipe if there is sourdough? Is this for a safety net?

irina tukina, in my opinion, if I am not mistaken, then I answered this question in some other topic a couple of months ago. This thread has an answer on the first page HERE.

Added on Friday 25 March 2016 06:39 PM

Angela, tell me!

I say.

[Svetlenki]

Svetlenki, so these are not cuts, these are clamps, I cut it all over the bread with scissors, so that it is more convenient to tear off the crust from the hot one. For me, the more there are enough of these, the tastier it is for me, and who has incisions, it's Angela's .., I tried, fought and nothing worked out for me. But thanks for noticing, I'm very pleased)))

I tried, fought and nothing worked out for me

And what did you try to cut?

[Angela]

Angela, Came to say thanks for the recipe !! The bread is gorgeous!

[Masha,]

Masha, not at all. This bread + your hummus = great couple!

And with a blade, and a thin knife, and at an angle of 45 degrees. Probably all the same, such cuts under the hood are obtained. I scoff at the oven, invent steam)) but my cuts do not affect the taste, I know that for sure !!!!! For me, the main thing in bread is holes !!! And the scent ... and the crust

I only cut with the blade. You need to sharply and not pull. Everything works out great with steam and under the hood.

Added on Tuesday, 29 March 2016 1:59 pm

Here she baked such a beautiful bread. Could have put a little more spices and salt too. I was afraid to put 10 grams of coriander and caraway seeds each, I thought it would be harsh. I'll put more next time.
I would like more holes. It seems to me I messed up with the proofers. After that, when everything was mixed, stretched, served and immediately molded the bread and put it to rest for 2 hours. Here's a mistake.
Connoisseurs deliver your verdict.

[irina tukina]

irina tukina, I didn't understand a little? No fermentation dough? Immediately molded and proofed?
Here I normally have 10 grams of spices, and I also need to add salt to my taste. I wrote there.

Angela I did this. Dough was night. I fried coriander and caraway seeds and then ground them. I mixed everything except salt and spices and yeast. I left it for an hour. Then she poured a mash of yeast, added salt and spices and kneaded, albeit by hand. The dough is good. I stretched and folded it, then immediately molded it into a blank and put it in a crust for proofing. Here I did not graze him in the middle of the process. It fit well, I laid it out on parchment, made cuts and in a preheated oven on a hot baking sheet. She baked without a cap. That's how I did it. Where is the mistake?

It didn’t go through the fermentation process. It was necessary not to mold and into a basket. And fermentation is done with stretching and folding. Then just mold and proof. This option also has the right to life, but, as for me, only with pure yeast bread. And proofing a lot for 2 hours. If I understood correctly, is the sourdough sourdough?

Yes. Leaven

For everything to work out, you need to follow the recipe. The bread, I'm sure, turned out delicious, but if you want the same result as mine, then you need to do the same.

Angela understood. Today I received the stone. I will bake.

[irina tukina]

irina tukina, good luck! It is very good. And further. A hood or steam is required. Because the crust does not immediately take the dough and the bread has room to grow. The crust is then not rough, thin and the color is beautiful.

Hello! Girls, please answer, who uses what instead of a cap and how to use it?
Thank you .

Larissa, I use a regular enamel cup and for the L7 form I cover the top with a cupcake pan.

Anything can act as a cap: a metal, glass bowl. Ceramic pot. Instead of a cap, you can use a cauldron with a lid, a duckling. Heats up with the oven. Get the bread before planting. Put on the bread and cover quickly.

Great bread, thanks for the recipe. Very aromatic and delicious. I share the results.

[goncharenko]

goncharenko, wonderful bread turned out. I haven't baked it for a very long time. But in vain. Need to do.