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Maxwell 3752. Italian dough bread

Maxwell 3752. Italian dough bread

Category: Yeast bread
Maxwell 3752. Italian dough bread

Ingredients

Water (dough) 80 ml
Fresh pressed yeast (dough) 3 g
Sugar (dough) 0.5 tsp
Wheat flour, premium (dough) 120 g
Water (dough) 90 ml
Vegetable oil (dough) 1 tbsp. l. complete
Salt (dough) 0.75 tsp
Sugar (dough) 0.5 tsp
Wheat flour, premium (dough) 160 g
Tray Italian cuisine, dry (dough) 1 tsp

Cooking method

  • OPARA:
  • Dissolve 3 g of yeast and 0.5 tsp in 80 ml of water. Sahara.
  • Add sifted flour, mix by hand, cover, cover with foil and set to ferment in a warm place for 2.5-3 hours until the volume doubles.
  • The most important thing is not to let the dough stand and fall
  • . (You will get a bubbly, sticky, stringy dough, this is what we need)
  • DOUGH:
  • We put in layers in the bucket of the bread machine:
  • 90 ml of water,
  • 1 st. l. vegetable oil,
  • 0.75 tsp salt.
  • 0.5 tsp Sahara
  • 160 g sifted flour
  • 1 tsp herbs of Italian cuisine (dried),
  • all the dough.
  • FRENCH BREAD mode, MEDIUM crust color
  • During 1 batch, you need to watch the bun so that all the flour is mixed and does not remain in the corners.
  • The dough is pleasant to the touch, the consistency is like an earlobe, it sticks a little to your fingers.
  • When 2 hours 20 minutes remain until the end of the mode, you need to wait for a 20 second kneading of the dough, then remove the kneader and give the bun an even, symmetrical shape.
  • At the end of the mode, take out the bucket, take out the bread, wrap it with a towel and let it cool on the wire rack.
  • The dough has a very pleasant pizza-like smell, a thin, tender crust and a delicious crumb.

The dish is designed for

390 g

Time for preparing:

3 hours dough and 3 hours 50 minutes in a bread maker

Cooking program:

French bread

Note

In order to remove the dough mixer you need
wait for the end of a short workout,
press the PAUSE button, open the lid,
move the bun and pull out the kneader,
smooth and level the bun with a silicone spatula,
close the lid
and press PAUSE again to continue the program.
I looked out for the proportions of the recipe from Kitaeva Anna, counted them for a small volume, made them on dough with a minimum amount of compressed yeast.
I liked the bread, so I posted the recipe.

Maxwell 3752. Italian dough bread

After cooling, the upper crust looks like this, there was no roof falling off.

Maxwell 3752. Italian dough bread

Masinen
Oksanawhat bread))
You still expose the cut, everyone loves to see what happened inside the bread)
brendabaker
Masinen,
There is an incision, now I will gather my courage and put it in.
Yesterday I messed myself up so badly, while inserting the photo, that I had to do everything anew, now I need to be brave enough to try again
I set up a cut.
Masinen
Oksana, This recipe was great to expose))
brendabaker
Masinen,
Thank you, yes, everything was inserted the first time.
Tatiana ROMA taught me this yesterday.
Tanyulya
brendabaker, Oksana, great bread! I really like this crumb!
brendabaker
Tanyulya,
I cut it hot, so it's a little greased.
To him would be cheese and a tomato
Tanyulya
Quote: brendabaker

Tanyulya,
I cut it hot, so it's a little greased.
To him would be cheese and a tomato
Agaaa, kaymak and dried pom
 

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