Wheat bread with whole grain flour on Liquid Yeast with fiber from Ivan-tea

[Luda lappl1]

Wheat bread with whole grain flour on Liquid Yeast with fiber from Ivan-tea

Category: Sourdough bread

Ingredients
Pre-enzyme:
Liquid yeast mix	100 g
Whole grain wheat flour	70 g
Dough:
Pre-enzyme	whole
Water	50 g
Whole grain wheat flour	30 g
Dough:
Opara	all
Water	200 g
Fiber from ivan tea	25 g
Cane sugar	2 tsp
Whole grain wheat flour	50 g
Wheat flour with bran 1 grade	230 g
Salt	1.5 h l
Vegetable oil (I have olive oil)	2 tbsp. l

Cooking method

• The recipe for this bread is experimental with the addition of willow tea fiber.
• I took as a basis the bread recipe from Luda lappl1 Bread "Ivan-tea" with whole grain flour and liquid tea yeast
• Fiber was made based on the recipe Lina Linadoc Fiber from Ivan tea Fermented, dried in the oven, it turned out like this
• 
• Then I grinded it on a coffee grinder.
• I put liquid yeast according to this recipe Ludmila lappl1 Liquid yeast based on fruits, vegetables, herbs, tea ...
• Initially, I cooked my liquid yeast on raspberries, and then fed them with grapes, and dried fruits, and apples, and just honey. Later I began to add apricots. On it, the railways became just super active!
• Take liquid yeast out of the refrigerator in the morning, let it warm up for 2-3 hours. After they have played a little, feed (add, for example, apricots / raisins / honey and water) and wait until they become completely active, a fairly abundant foam will appear.
• Preparation of the pre-enzyme
• Pour out 100 g of liquid yeast (I do not stir the yeast in a jar, I just pour it out) and add whole wheat flour. Cover the container loosely (if I do it in a jar, then put the lid on top and do not twist it) and leave at room temperature.
• The cooking time of the pre-enzyme depends on the strength of the yeast, on the consistency of the batch and on the temperature in the room.
• It is convenient for me to do the pre-enzyme at night. By the morning, he (depending on the above factors) is already ready. It looks the same as the leaven: it increases in volume, becomes covered with bubbles. The pre-enzyme from wheat flour, if you look at it from above, becomes covered with small bubbles and, as it were, slightly "boils".
• Dough preparation
• I concluded that bread rises faster with dough and has a larger-hole structure, so I always make dough.
• Add water to the pre-ferment, mix well and add flour.
• If you want the dough to rise faster, then make the consistency thinner, if slower, then thicker.
• This is how she looked before kneading the dough.
• 
• Dough preparation
• Since I knead the dough with my hands, I will dip it as I did. With the availability of technology, kneading can be much more efficient and easier.
• Pour water into a container, put all the dough into it, mix thoroughly until smooth. Sift the whole grain flour and add the willow tea fiber, mix well. Then sift the flour of the 1st grade and stir until a coarse soft ball.
• 
• Cover the container and leave the dough for 10-15 minutes for autolysis. Add salt and mix well.
• After 10 minutes add vegetable oil and knead the dough until the gluten is well developed.
• Place the dough on a work surface oiled with vegetable oil and form a ball. Cover with a bowl and leave for 15 minutes.
• Then stretch the dough into a rectangle and fold as shown in the photo.
• 
• Cover with a bowl and leave for 30 minutes.
• After 30 minutes, fold the dough again as shown above. Cover the dough with a bowl and leave in a warm place until it increases in volume by 2 - 3 times.
• It took me 2 hours.It may take more or less time, depending on the strength and "age" of the liquid yeast, as well as the temperature at which the dough is fermented.
• 
• Shape a loaf of your choice (I made two small buns), cover and leave in a warm place.
• To determine the readiness of the dough for baking, I use a well-known method for dough made from wheat flour: while molding the bread, you need to tear off a piece, the size of somewhere about a walnut, roll it up well in your hands and put it in a glass of water at room temperature. I leave this glass not far from the dough that is in the proofer. When the dough in the glass has surfaced, it's time to put the bread on the baking.
• 
• My kolobok surfaced after 1 hour and 20 minutes.
• With a sharp knife or blade, we make cuts on the bread blank.
• 
• Bakery products
• Heat the oven to 250 degrees, put the bread and sprinkle the walls with water. After 15 minutes, lower the temperature to 200-180 degrees, release steam and bake until tender (my baking time was 30 minutes).
• When ready, remove the molds from the oven (the bread should give an "empty" sound when tapped), cool the bread on the wire rack.
• 
• The bread turned out to be very interesting with a strong original sweetish aroma! The crumb does not crumble at all, rather rubber.
• Milk chocolate color.
• I definitely recommend to lovers of wheat bread!
• 
• 
• 
• 
• And for color comparison I photographed rye malt bread and this wheat one. The color isn't even that different!
• 

The dish is designed for

1 large or 1-2 small loaves of bread

Time for preparing:

10-12 hours in advance and 3-5 hours

Cooking program:

Oven

Note

The result is very interesting! Fiber has a positive effect on the texture of bread. In this case, it gives more color and a unique aroma!
I recommend everyone to cook fiber and use it in baked goods!

I am the first for delicious))) smart girl !!!

and how did you do it without forms

[Lenochka,]

Lenochka, nice crumb, correct. The pores are uniform. Well done. You are also a hero! You knead with your hands. Tell me why is it so dark? Does fiber give color?

[Zhannptica]

Zhannptica, Jeanne ... So not fair! Outstripped me ...

and how did you do it without forms

Are you giggling at Lenochka? Well, well ... I know it's you loving ..
Lenochka, you are smart ! You see, it's not scary at all to bake without forms! Such a cool bread turned out! I can imagine what aromas were there when baking! And what a color - a feast for the eyes! And you can't say that it is made from wheat flour. It is very similar to rye.
Thank you, Helen, for fulfilling my request and making such a piece of bread! I am very glad that you did it right the first time. Thank you for such a detailed and thorough recipe. A stove according to this recipe will be very simple - it is written intelligibly and in great detail.
When you finalize the recipe, do not forget to make a postscript, as you did in the Gazebo: "Everyone should make fiber." I really want our Vanechka to be useful to people in bread, and not just in tea.

tell me why is it so dark? Does fiber give color?

Angela, yeah ... It is because of the fermented fiber that this color is obtained ...

[Zhannptica]

and how did you do it without forms

Zhannptica, I tried to patamu Shta!
I can’t post pictures in any way. The Internet is buggy ... I also made the cutters It’s far from the Angelins, of course, but something happened

Added on Tuesday 05 Jul 2016 07:41

nice crumb, correct

ang-kay, Angela, Thank you! It's a pleasure to receive such praise from you

why is it so dark?

Itself was surprised! There is very little whole grain, and the color is straight chocolate and smell! I recalled some buns
My fiber is fermented, now I'll upload a photo of it from the gallery.

Added on Tuesday 05 Jul 2016 07:48

Thank you, Helen, for fulfilling my request and baking such bread

lappl1, Lyudochka, thank you for your ideas, perseverance, support and kindness Without you and your inspiring guidance and experiments there would have been much less

[Elena]

Elena, for the cutters a separate respect, here are some: girl_red: they just maniacal)))))
Ludmila, of course loving !!!!!!!!!! Too much she sat down on her forms, now she will take care of it a little, then in the iron pots, and then again she will take out her molds and she will be happy and nostalgic !!! Yet for her sake
Angela, tell me how to achieve such small pores? I just have monsters !!! They, of course, delight me insanely, but in loaves they somehow look awkward ...

You need to mercilessly release bubbles and stretch well when molding. Big holes are not right. Although there are regular large holes, it can be seen that this is not a defect. But there the moisture content of the dough should be high.

I cooked my liquid yeast on raspberries, and then fed them with grapes, and dried fruits, and apples, and just honey. Later I began to add apricots.

Aaaaaaa! I also want to be your liquid yeast!
We can, too, then I'll become super active.
They live people yeast ... they eat raspberries with grapes ...

Lenusk, bread - in!

[Elena_Kamch]

Elena_Kamch, Lenus, Good job! You have time for everything!

"Everyone to make fiber"

Here is an ambush ... not only is there nowhere for me to type ivanchai, there is also no time
People! Tell me how to replace it? Nothing? Well, okay, then I'll bake without it, let me eat unhealthy bread ... But, I'll spread it on top with a thick layer of honey

[Elena Tim]

Lenusk, bread - in!

Elena Tim, Lenusechka, let me beat you! Thank you!

too then I will become super active

Yes, where are you even more! So a jack of all trades, a craftswoman and a special correspondent, and also a gopher, and more ...

Added on Tuesday 05 Jul 2016 12:35 pm

But, I will spread it on top with a thick layer of honey

lira3003, Ritulka, the current thought that right now, I will smear your delicious honey and take a picture!
Honey is just awesome!
And this bread the husband joyfully and sharpened

Added on Tuesday 05 Jul 2016 12:36 pm

Ivanchay nowhere to dial, so there is still no time

All right, I'm bringing you Ivan-tea in September!

[Elena]

Elena, Helen of bread is very beautiful! Small holes!
Here and its yeast and fiber, just super!
And the color is chocolate!

[Anatolyevna]

And the color is chocolate!

Anatolyevna, Tonya, yeah, the color is awesome! And the dough too As if kneading milk chocolate!

[Lenochka]

Lenochka ! Why are you going to smear SUCH bread with honey? Well I said, smear honey on useless! We must somehow ennoble it

And this bread the husband joyfully and sharpened

I don't even doubt it! Then no one baked such bread for him

smear with honey on unhealthy!

And I don’t have one ... I’ll eat without bread ... with spoons!

Right now, I'll drop the pictures from the phone, come into the tea gazebo soon, I'll show you the plane

come soon to the tea house, I'll show you the plane

I also went to the plane to gray ...

I also ran away

Come on, come on! I just trudge from your devulka! And where did I find one!

[Elena Tim]

Elena Tim, Len, I already ran away

go to the plane ...

I just trudge from your devulka! And where did I find one!

Lyudmilka Rarerka gave me this.

Len, I already ran away

Yeah, yeah, Tonya, I've already sketched thee there.

Lyudmilka Rarerka gave me this.

Cool!

I also want this ...

I also want this ...

Nya:

Copy the "link to the image" from it and paste it through the "Mona Lisa".

I ran away too!

Added on Tuesday 05 Jul 2016 14:56

All right, I'm bringing you Ivan-tea in September!

Uraaaaa! ! ! : goody: I'm very modest, but I won't even think about giving up!
I say, I'm humble, not stupid

Wow! Another girl!

Who is this Mona Lisa?

[Lenochka]

Lenochka , she is near the globe. Well, where are you editing the text

she is near the globe

Lord, now live, learn! And the lope of everything will remain unknown
Ritul, thanks for the tip!

You wrote there in the gazebo about your railway. Maybe feed them with apricots? On it, you know, mine just flooded!
Anyway, you get them out and feed them, if you don't bake them, put them in the refrigerator. Then again, get out and feed. They will get stronger! And we won't need to add industrial yeast

They are terribly harmful, destroy the correct intestinal microflora

[Elena_Kamch]

Elena_Kamch, Len, I didn't recognize your recipe directly! This is such a beauty! Well, you are a master! And I pretended that you couldn't make cuts. Thank you, Lenochka, for bringing the recipe to such an excellent condition! Clever girl. And for the phrase that everyone should make fiber - special thanks.

People! Tell me how to replace it? Nothing?

lira3003, Rita, why nothing? Have you seen this recipe?

1. Fiber. 2. Powder for baking. 3. Additives to tea. 4. A substitute for tea (we prepare healthy products from the cake from the juicer) (lappl1)

And if suddenly you don't drive the juice, then feel free to peel any peel and sushi in the dryer or at a low temperature in the oven. And then they were stranded on a coffee grinder. I started to dry the apple peel this way. And Lena-kubanochka dried cucumber and pea flaps ...
Or just sushi small berries or fruits, finely chopped and ground on a coffee grinder. I also have a recipe with such fiber - raspberry:

Bread "Raspberry Paradise" (lappl1)

if there is no peel, then any tasty sushi leaves. For example, I have already prepared two liters of fiber from grape leaves. Cherry and mint leaves are next.
In general, you gave up early. There are so many things that you can make fiber - not to mention. So you have a lot of options ... Like everyone else, however.

[lappl1]

lappl1, Lyudochka, thank you! As soon as you come in, you will bring so much useful information!
Very useful links here

And about the recipe, tell me what else to add from your point of view, I will add.And then as I start to write, thoughts all go somewhere

Added Wednesday, 06 Jul 2016 00:29

Well, you are a master!

Well, you say too ... Well, this is a test of the pen ... They never come out of me. But I think I'm not so alone and so that others who are the same and beginners are not so scared, I rushed to show my crooks

Added Wednesday, 06 Jul 2016 00:32

then sushi any delicious leaves

Yeah, so the willow-tea leaves will also go? And then I have just dried leaves for a year already. They dried up by themselves, I put them in a bag and did not know where to attach them. Now then I'll start

[lappl1]

Maybe feed them with apricots?

Yes, I threw some apricots in the morning! Let them eat!
lappl1, Lyudochka I thought I could use dried fireweed, and then I decided that we needed fermented ones. Now, thanks to you, I know that you can just use dried herbs or leftovers from a juicer!
I have last year's cherry and currant leaves, and I'm going to use them.
The head is a little bit different ... Lyudochka , thank you for teaching and repeating the main thing to us

I have last year's cherry and currant leaves

And if you add them to bread? Here's the scent come!

[Lenochka]

Lenochka! Congratulations on your husband's return!

And with a great recipe - it's just awesome! And what a beauty bread! And without a form, it came out so round ... I can't do that

Well, at least I dried cellulose from the stems from Macho, now there is a chance that it will turn out bread like yours.
By the way! I, too, have railways grow best on dried apricots.

[Tricia]

Tricia, Nastyush, thanks for stopping by! Very pleased to see you!
I can't reach a macho to read it thoughtfully (I'm sitting at work)

Why don't you sleep so late? You need the right mode

Added Wednesday, 06 Jul 2016 02:12

I can't do that

Yes, I’m also a little crooked ... They keep their shape well from wheat flour

Congratulations on your husband's return!

Thank you! The heat, he says, is all around. And we have such a snowy mountain wind blowing I'm sitting, my feet are freezing

Well, at least I dried cellulose from the stems from Macho

Great! Now you will be with delicious bread!

baked two rolls.
Everything is the same, all the ingredients, the only difference is one roll of first grade flour, and the second is a tower.
As a result, one of them had their roof blown off, and one excellent bun.

Why is not clear. Not in the cut yet, still hot.

[Barberry38]

Barberry38, Yulia, beautiful bread!
Tore off the roof of the one on the flour, I think.
What was the railroad grown on?

[Elena_Kamch]

Elena_Kamch, Thank you.Tore off the tower yeah. And he fit worse. Railway on an apple with raisins. Yesterday I filled up dried apricots.

Tore off the tower yeah.

I should cut it next time, I think .. It should open up nicely

Gotta cut next time

I will try. I've already set the dough. They dared the roll, did not notice how. I went to see if it got cold or not, and there was one.

I went to see if it had cooled down or not, and there was one.

homemade appreciated! The most important thing