Wheat bread based on Jefferey Hamelman

Category: Sourdough bread
Wheat bread based on Jefferey Hamelman

Ingredients

For starter:
wheat flour 20 gr.
water 12 gr.
wheat sourdough 100% moisture 1 tsp
For starter culture:
wheat flour (a / c) 87 gr.
rye flour 5 gr.
water 56 p.
starter 20 gr.
For the test:
millet flour (a / c) 400 gr.
wheat flour (1 s) 90 gr.
Rye flour 30 gr.
oat flakes (or barley) for cooking 30 gr.
oat bran 10 gr.
cellulose 10 gr.
sprouted wheat grains 30 gr.
Filler:
Sunflower seeds 30 gr.
Flax seeds 10 gr.

Cooking method

  • Bread did not disappoint. Based on the French bread Jefferey Hamelman from the Bread book with my changes according to my own preferences. The bread turned out to be very tasty, it retains its freshness for a very long time, although it will not have to be stored for a long time.
  • First, we refresh the starter, mix all the components (it turns out very thick) Wheat bread based on Jefferey Hamelman and leave for 6-8 hours at room temperature (I left it overnight). In the morning the starter is ripe Wheat bread based on Jefferey Hamelman... We measure out the refreshed starter 20 gr. and knead the leaven Wheat bread based on Jefferey Hamelman, which we leave at room temperature for 10-12 hours. I came home from work and saw that the leaven was ready Wheat bread based on Jefferey Hamelman, it's time to knead the bread. We mix all the flour, bran, fiber, flakes and water and leave to rest for 20-30 minutes. Next, we continue kneading with a combine or bread maker, adding salt, sourdough and chopped sprouted wheat grains, 5 minutes before the end of the kneading, add flax seeds and seeds.
  • It turns out an elastic dough of medium consistency. Leave the dough for vermentation for 2-2.5 hours. During this time, stretch and fold the dough three times.
  • We divide the dough into 2 parts (those who like large loaves can not be divided), form loaves of bread and send them into baskets for proofing for 2-2.5 hours at room temperature. After the end of the proofing (the bread should double in size), carefully transfer it to a baking sheet lined with baking paper and sprinkled with flour, make cuts Wheat bread based on Jefferey Hamelman.
  • Preheat the oven to 230 degrees. Cooking steam. We bake with steam for 10 minutes. Reduce the temperature to 200 degrees and bake for another 30-40 minutes. We focus on the color and sound of the bread.
  • Cool the finished bread on a wire rack.
  • Wheat bread based on Jefferey Hamelman.
  • Wheat bread based on Jefferey Hamelman
  • Bon Appetit.

The dish is designed for

1-2 loaves

Time for preparing:

1 day

Note

Sorry for the quality of the photo, I took pictures with my phone.

Helen
Interesting bread ...
tatyana5417
Quote: Helen

Interesting bread ...
Try it, I think you will not be disappointed

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