Wheat bread "Zernosvit"

Category: Sourdough bread
Wheat bread Zernosvit

Ingredients

active wheat sourdough 100% moisture 200 grams
flour 1 grade Zernosvit 355 gram
fermented malt 1 tsp
dill seed 2 tsp
pressed yeast 3 grams
sugar 1 tsp
salt 9 gram
water 210-230 grams

Cooking method

  • Feed the starter culture 6-8 hours before kneading. It's very hot now, so my starter was ready in 4 hours. We follow. The finished leaven has risen 2.5-3 times, bubbled up on top and may begin to fall off.
  • Stir sugar and yeast in water.
  • We load the starter culture into the HP bucket, pour in the chatterbox and add the flour.
  • Kneading in HP (7 * 5 * 12).
  • After 7 minutes add salt and dill seeds.
  • Wheat bread Zernosvit The dough is sticky. We work with oiled hands.
  • Stretch-fold the dough and ferment.
  • Fermentation for 90 minutes. Stretch-fold once after 45 minutes.
  • Wheat bread ZernosvitWheat bread ZernosvitWheat bread Zernosvit Dough at the beginning, middle and end of fermentation.
  • Wheat bread Zernosvit Dough before molding.
  • We form bread of any shape.
  • Proofing in a basket, seam side up, 45-50 minutes.
  • Preheat the oven with a stone and a bell to 240-250 degrees. If you are baking with steam, then heat the stone and utensils for boiling water.
  • Turn the bread onto baking paper.
  • We make incisions.
  • We bake under a hood for the first 15 minutes. If you bake with steam, then the first 10 minutes with steam. Then we remove the steam, briefly ventilate the oven. Reduce the temperature.
  • Remove the cap, lower the temperature to 180 degrees and bake until cooked for another 15-20 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Wheat bread Zernosvit
  • Wheat bread Zernosvit
  • Wheat bread Zernosvit
  • Delicious bread for you)

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

What is remarkable about Zernosvit flour? This is the first grade flour with bran. It contains 9 parts of flour and 1 part of bran. Therefore, if there is no such flour, then you need to take 1 grade flour according to the recipe, 320 grams and 35 grams of wheat bran. I baked it several times. If I made the flour myself, then I needed less water than with the original, but this is a feature of purely my 1st grade flour and the quality of the flour that I took for bread. Therefore, the water is regulated. We take the minimum content, if necessary, add water. All. It turned out very tasty bread. Such bread is "bread". After 3 days, the remaining piece was soft-soft. This makes me happy. The recipe is fancy. Recommend!

mirtatvik
What a handsome man!
Kras-Vlas
Amazing bread, Angela !!!
Zhannptica
What happiness! Thank you, reassured))) otherwise I already thought that you moved to the confectioners as a specialist in mousse ... Hurray))))))))))))
ang-kay
Tatyana, Olga, Jeanne, thank you girls for your attention. Try baking on occasion. Delicious.
Quote: Zhannptica
otherwise I already thought that you moved to the confectioners
Ahhh. Did you miss? Yes, there are several pieces of unpublished bread. I took a break, otherwise I was already tired of everyone with him)
Zeamays
Angela, this is magic flour. And the bread from it turns out delicious according to different recipes.
Thanks, I'll try yours too.
ang-kay
Zeamays, Svetlana, this flour is great of any kind. But we do not sell it. Already ordered from all stores. Thank you friends for sending me. Try it. We like this bread)
Zhannptica
Quote: ang-kay

otherwise I'm tired of everyone with him)

Who is it to all? Some of your cutter recipes barely come out
celfh
Angela, here you lived closer, I would only buy bread from you
ang-kay
Tanyush, with pleasure I would just treat you. Thank you)
Quote: Zhannptica
with cutters do not crawl out practically
Well, that is a given)
Kara
Angela, as always I would like to bite now for breakfast, yes with cheese, yes with coffee. Tell me, if there is no sourdough, it will only come out with yeast? I hardly eat bread, but your soooo wanted, I can't sleep (C)
ang-kay
Irina, Thank you. Mix 100 grams of water and 100 grams of 1st grade flour. Add 3 grams of fresh yeast, maybe even less, or a gram of dry. leave for 8-12 hours at room temperature (you need to watch. Summer). And knead. I hope everything works out)
Zeamays
Quote: ang-kay

Zeamays, Svetlana, this flour is great of any kind.But we do not sell it. Already ordered from all stores. Thank you friends for sending me. Try it. We like this bread)

We don't have it either, it’s the first grade, maybe there’s a break in production.
The last time I saw it at the beginning of the year in "Silpo", all from the shelf and took
ellen
ang-kay, Angela, what is the baking technology in such a cast-iron stewpan? Don't need a stone? Can be more.
Thank you!
ang-kay
It is possible in more detail. We heat the cast iron together with the oven and the lid. We transfer the blank there on paper, cover and bake, as with a cap. If there is no lid, then we put more dishes for steam, which we heat with everything together. We transfer the workpiece into a cast iron and pour boiling water into a dish for steam, about a glass. Bake as is the case with steam. No stone needed.
ellen
My oven heats up and 300 degrees. At what temperature and how much should a cast iron be heated?
I bake it on a stone, cover it with an ordinary tin bowl, but there is cast iron, I want to try.
ang-kay
Quote: ang-kay
We heat the cast iron together with the oven and the lid.
Quote: ang-kay
heat up to 240-250 degrees.
ellen
Angela, can I get some more advice: is there a need to reheat the oven between baking two or more breads? Baked at 200 degrees. The first one is over - what's next? Is it enough to warm up quickly at 270 degrees for min 10 or reheat the stone for half an hour?
ang-kay
We put on the desired temperature and heat, not for quick heating, but smoothly. Our stone is hot in principle. The oven with a stone does not cool down to 200 or 180 in 15 minutes when baking. Therefore, 15 minutes will be enough.

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