Bread with liquid yeast with lard and whey

[Dough (pre-enzyme)]

Bread with liquid yeast with lard and whey

Category: Yeast bread

Ingredients
Dough (pre-enzyme)
fruit yeast	110 gram
wheat flour 1 grade	110 gram
sugar	1 tsp
Dough
dough (pre-enzyme)	all
wheat flour / grade	250 grams
peeled rye flour	100g
lard	20 grams
serum	100g
water	100g
pressed yeast	3 grams
salt	9 grams

Cooking method

• 1

  Combine sugar, fruit yeast and flour. Cover and ferment for 6-12 hours at room temperature. The dough should increase in volume 2.5-3 times, bubble from above, rise with a dome. A furrow may form in the middle, which indicates that the dough will soon begin to fall off. The fermentation time depends on the strength of the fruit yeast and the ambient temperature.

• 2

  Mix the serum with water. Dissolve yeast in liquid. I made the batch in HP (7 * 5 * 12). If you knead in a combine with a hook, then it lasts 20 minutes. We load the products into the HP bucket according to the instructions. We put everything except salt and lard. We turn on the batch.

• 3

  This is how the bun looks like before adding lard and salt.

• 4

  Add lard and salt after 7 minutes of kneading.

• 5

  We spread the dough on the table, greased with vegetable oil. The dough is soft, slightly sticky.

• 6

  Now we need to stretch and fold the dough. Make a rectangle with your fingers from the dough.

• 7

  We take the dough by one edge, stretch it.

• 8

  We turn in the middle.

• 9

  We repeat the procedure from four sides. As a result, we should get such a rectangle. We level, put in a bowl, cover and set to ferment. Fermentation at room temperature for 120 minutes. Stretch-fold once after 60 minutes of fermentation.

• 10

  Dough at the beginning of fermentation.

• 11

  The dough is in the middle of fermentation.

• 12

  Dough at the end of fermentation before shaping.

• 13

  Form round bread. I show how to do this in my video.

• 14

  Place the bread, seam up, into the basket. We put on proofing at room temperature. Cover the basket so that the dough does not dry out. The photo shows the dough at the beginning of the proofing. Proofing takes about 60 minutes.

• 15

  Dough at the end of proofing. The workpiece has doubled in volume.

• 16

  Turn the blank onto baking paper. Getting ready to make cuts. I do it with a blade.

• 17

  We make cuts. We work with a confident hand, we do not pull the dough. We send the bread to the oven, which we heat up 45-50 minutes before the start of baking with a stone and a hood.

• 18

  We bake bread under a hood for the first 15-17 minutes at a temperature of 240-250aboutFROM

• 20

  Remove the cap, lower the temperature to 180 degrees and bake until cooked for another 15-17 minutes. We take it out, let it cool on a wire rack, cut it and enjoy)

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

Delicious, delicate bread. The crust is thin and crispy. First time I shot a video Hope you enjoy it. I've baked bread countless times. The recipe is fancy. Recommend.

Similar recipes

Vienna imperial buns (ang-kay)

Fruit yeast bread with corn and rye flour (ang-kay)

Bread "Vivare" (ang-kay)

[Angela]

OOOOOOOOOOOOOOOOOOOOOOO !!!!

I was waiting for this master class !!!!

Angela, congratulations on the first video!

Well that's it, now nothing prevents me from giving out tomorrow the same bread as Angela's

But seriously, this is a great help on the way to beautiful oven bread.

There are still cuts, but we are not proud people - we will wait, see, we will try

Well, what can I say about bread - perfect as always

Thank you, Angela

Excellent palyanytsya. And the video is useful.

Angela, hurray !!! we saw your pens and heard a voice !!! Master class classsssssss and bake bread

Angela, the bread is amazing, however - as always. Tell me, how do you handle the transparent hood? Before, when I baked hearth bread, I always cursed in this place, to put it mildly It is very difficult to get this hot salad bowl without any handle, I also baked it on a ceramic tray (instead of a stone), and it had a small side I was thinking how to improve this moment , but I never came up with anything.

Angela Master !!! Thank you! Everything is clear and everything is sooo clear. And you have beautiful bread!

[Girls,]

Girls, Thank you all very much. I was very worried about how I would succeed (video). Itself, a tripod. Horror. Brrr.

we saw your hands and heard a voice!

Pens on the pictures slip sometimes, but my voice is not direct. as my girlfriend said: "It seems that you are not talking! The voice was completely distorted."

how do you handle the transparent hood? I

While it is heating, it stands at the bottom. Then I pry it open with a knife, lift it up and take it off with my other hand, wearing a baking mitt.

clearly and everything is sooo clear.

Tanyulya, phew! You understand how difficult all this is.

I looked for fruit yeast in the internet. It is very expensive, I found 2.5 euros in dry bags of 7 grams. Our usual 25 cents, I can bake it 5-6-7 times.

[DonnaRosa]

DonnaRosa, and no one buys them from us We do it ourselves, follow the link. I will reveal another terrible secret. I bake on a sour compote. I feed him, as in the subject and Usa.

[DonnaRosa]

DonnaRosa, and no one buys them from us We do it ourselves, follow the link. I will reveal another terrible secret. I bake on a sour compote. I feed him, as in the subject and Usa.

Thanks for the secret. Interesting .... And will not podvanivat sour compote?

No. They smell like mash, but not yeast, but fruit. There is no such smell in bread at all.

No. They smell like mash, but not yeast, but fruit. There is no such smell in bread at all.

Thanks.

Please)

Please)

I am mindful, only Klava is in lat-ts. All through translit, duzhe dovgo.

[ang-kay]

ang-kay, THANK YOU FOR THE VIDEO! : a-kiss: BREAD SUPER !!

Angel, well, I am with my sticky basket ... and if the bread is very wet and roll it in flour like that, will it stick to the basket?
And then when I shake out the bullet, for example, I have it like chewing gum for a basket ...

[Angela]

Angela, thank you very much for the master class!
Better to see once than hear a hundred times (people)

Your breads are the most recognizable, because incomparably incredible

The bread is very beautiful. How can you cut it beautifully from above? : girl-q: How deep should a sharp object be inserted?

[Girls,]

Girls, thanks for your attention to the recipe. I am glad that you liked the video and may be useful.

and if the bread is very wet and roll it in flour, will it stick to the basket?

Olga, you need to roll the bread, as in the video, and put a linen towel in the basket, which is also dusty with flour. It is better to sprinkle the basket with corn flour and leave it alone. This is how I do it, but what is the right way?

How can you cut it beautifully from above?

DonnaRosa, it all comes with experience. I just sawed my first bread. Hands were shaking, nothing happened. How many different knives have I tried! This is simply incomprehensible to the mind. Then she adjusted herself with the blade. There are no problems for me. The hand must be sure, not to drive in the same place.

How deep should a sharp object be inserted?

The deeper, the wider the baking cut should be if the proofing is correct.

[Angela]

AngelaIf possible, shoot a video of the sections, please.
So far, I do better with a knife than with a blade. I understand that you need to adapt, but, mlyn ... in life it did not work out as beautifully as you did

[Ira,]

Ira, girls have been asking for a long time. I am planning, but ... life can make its own adjustments.

[Angela]

I plan

plan, plan ask
Angela, very nice bread! However, you have no other

[Check mark,]

Check mark, Thank you.

I am planning, but ... life can make its own adjustments.

Nothing, we will wait

Finally some bread !!!!!!
It's been a long time since you, girl, have not spoiled us with your "branded"
Thank you))

rolled up tight

[Jeanne]

Jeanne, this is to work up your appetite And thank you)

Gorgeous master class! Everything is clear and accessible.

I recently found out that there are many more who do not bake their own bread on the forum. I think you need Angela to make a good detailed master class on baking bread according to the easiest recipe, so that everyone can access it. Not only our experienced girls.

And your bread is just a sample! There is something to strive for! On your advice, half of the forum learns. Thank you so much!

[Tumanchik]

Tumanchik, Thank you. Let's think about the proposal. I accept orders for MK

[Tumanchik]

Tumanchik, Thank you. Let's think about the proposal. I accept orders for MK

Duc I gave! I'm sure the girls will support and will use them constantly! all the more from you, whose bread is the best!

Gingerbread man-gingerbread man! I will eat you!!!

[Anna]

Anna, yes to health

I bake on a sour compote.

Often, especially in summer, the campotic stretches out, turns sour, so can it be like yeast?) But will the compote from berries from freezing or from rolling will go? Or is there no fruit yeast? Boiling, freezer ...? I looked at "Tu" about fruit, almost 200 pages (I can't overcome it). And the author in March 2 years as not on the forum (

[Igor]

Igor, sour compote will do) I often make in the summer on compote, which for some reason explodes.

[Angela]

Angela, well, I’m talking for him ... right now it’s standing on the balcony 5L pan, a week ago I cooked it with frozen berries when the children and grandchildren came, but we ourselves do not drink it much. Sugarless. But probably he is already a khan, so let's start experiments. Still often tomato juice sour from the seaming, can you do it with it?

[Igor]

Igorshould gurgle. In short, the home brew should be. Sugar is needed) One forum member told me that the wife of her husband's employee was baking something on sour borscht. Yeast too) Exploded compotes raise the dough so much that you don't have time. Then the activity drops sharply.

[Angela]

Angela, it is clear ... but instead of a saher there is jam, jam, candy ??? More ... after using (110ml) and adding fresh water and sweets, how long can it be again? Two days? And then keep her warm or back to the refrigerator?
According to your prescription ... what does formula (5 * 7 * 12) mean? I checked all the bread recipes with such yeast ... only molded and in the oven ??? And what, so no one has tried to use fully HP? Let's fix it.
I was looking for recipes on lard, I do it myself and I like it. These are typical Cuban breads (their cuisine, peculiarity).

[Igor]

Igormust roam. How long will it ferment? Who knows. Jam, jam and candy never used. Only sugar and honey. Probably it will work too.

And then keep her warm or back to the refrigerator?

I didn't make friends with this yeast. I'll make the fresh ones, then I'll start feeding them with flour and transfer them simply into sourdough. Keep it in liquid, somehow it does not work. Probably they should be warm, but the girls keep them in the refrigerator. I don't want them at all. The leaven on them is excellent. And the yeast itself disappears from me. I take it out of the refrigerator, feed it, it takes a long time to wake up. What for? With the leaven, everything is rolled. 6-8 hours and that's it. And my yeast and 16 woke up.

formula (5 * 7 * 12)

Kneading program in HP. 5 kneading, then 7 minutes autolysis and kneading again.

And what, so no one has tried to use fully HP? Let's fix it.

Igor, a very long program is needed. If you do not add ordinary yeast, then this is probably not.

a very long program is needed.

No problem. I have programmable. I will play with such unusual yeast for me on your recipe. By the way, although you probably don't know how this yeast tolerates an increase.temperature? My dry ones work in water at 50 ° C and in the "yogurt" mode there at 45 +/- temperature.

[Igor]

Igor, usually not recommended above 36, if I'm not mistaken. Better generally up to 30.

If you do not add regular yeast,

No, you need to add, as I understand it, + 1 g dry?

[Igor]

Igor, I almost always add. I like the crumb and the bread itself with the addition of industrial yeast more. The bread is never sour and the result is predictable. And wait for 4-6 hours of proofing, not mine. And then also to feel the acidity in wheat bread.

And in pre-forms you use flour 1c, is there any peculiarity? Ordinary w / s or how? I can add 3% bran in a / c, if necessary. And in general, I have not read which flour is better to use with these liquid?

[Igor]

Igor, flour should be a yeast food. And in the flour, there is practically no food for them. It is refined. Therefore, it is better to take 1 grade or c / h. You can try with bran. Only they need to grind and mix well with flour. Anyway, I think so. To be more evenly distributed.

[Angela]

Angela, that they are already marked ... I took in the department of goods for weight loss, such as eco, health, there are different and buckwheat and rye and what kind of ... such as seeding, or cellular tissue, they can be poured into kefir, etc.
I think my compote will like it.