Lucerne bread

Category: Sourdough bread
Kitchen: swiss
Lucerne bread

Ingredients

Opara
active wheat sourdough 100% moisture 2 grams
wheat flour / grade 125 gram
water 90 grams
Dough
wheat flour / grade 375 gram
water 250 grams
pressed yeast 13 gram
salt 10 grams

Cooking method

  • Opara
  • Lucerne bread
  • Lucerne bread
  • Lucerne breadStir the sourdough in water, add flour and mix. Cover. Put in a warm place (I have 27-28 degrees) for 12-15 hours. I left it at 12 and 15. I liked the 12-hour dough more.
  • Lucerne breadIf you are not sure about the quality of your flour, then take 20 grams less water. Dissolve yeast in water. I made kneading both in HP and with a hook. In HP, I liked the dough after kneading more. Pour water into a bucket of HP (5 * 5 * 7), put dough and flour. After 5 minutes add salt. At first it may seem that the dough is very sticky, but by the end of the kneading it gathers well, lags behind the bottom and walls.
  • Lucerne breadLightly grease the table with butter or sprinkle a little flour. Dump out the dough. The dough is very pleasant to the touch, silky. Stretch-fold the dough and ferment. Fermentation for 80 minutes at a temperature of 27-28 degrees. Stretch-fold once after 40 minutes.
  • Lucerne bread
  • Lucerne bread
  • Lucerne breadDough at the beginning, middle and end of fermentation.
  • Lucerne breadForm the bread into a round shape, stretch it well.
  • Lucerne breadMake a Fendu shape. To do this, sprinkle the workpiece with flour, take a thin rolling pin. Press and roll in the middle of the bread.
  • Lucerne breadThis is what should be the result. The shape is similar to a coffee bean. Place the fold down and the seam up into the proofing basket. We cover. Proofing at room temperature (22-24 degrees) 45-50 minutes.
  • Flip onto baking paper or rug. No incisions are required.
  • We bake in a dish with a lid or on a stone under a hood at a temperature of 240-250 degrees for 20 minutes. We heat dishes or a stone with a cap together with the oven for 45 minutes. Remove the cap or lid, lower the temperature to 220 degrees and bake until cooked for another 15-20 minutes.
  • We take it out, let it cool on a wire rack. We cut and enjoy.
  • Lucerne bread
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

1 roll

Note

The recipe was spied on the Flour forum by Natali06. Recipe from the book "Bread" Richemont.
Richemont is Switzerland's leading Center for Excellence in Bakery and Pastry. It was founded in 1945 and has an impeccable reputation as one of the world's best training centers for highly qualified professionals. Richemont offers a wide range of core services such as company-specific training and courses, technology consulting, its renowned Swiss-Artisan-Courses, and a large selection of books, training materials and manuals. ...

I do not recommend changing ANYTHING in this bread. Even the amount of yeast. Trust me! I tried to reduce them. It turns out a completely DIFFERENT bread, much denser, not so tall and airy. Changing something in the recipe, we end up with a completely different bread, both in taste and in essence) And this applies not only to this particular recipe, but in general to all breads.

Delicious bread! Here's a real one. It has the taste of leavened bread and the airiness of yeast bread. Highly recommend!

lungwort
Angela, great bread turned out! However, all your breads are excellent and there is no need to check the recipe (the only question is what kind of flour is in terms of quality and moisture content) Thank you very much for your tirelessness and for your love of cooking, and not just baking.
Zhannptica
The bread is awesome !! really "real"
Execution is excellent as always
ang-kay
Girls, and thank you) I am very pleased.
Helen
And I'm on this bread !!! Angela, if I have rye sourdough, can I also make ...?
ang-kay
Of course.
Gala
Angela, what a handsome man!
I will use such a molding.
LaRiska
The bread is delicious, crust, crumb mmmmmm. This bread is now my favorite, thanks Angela. I really want it in your performance the recipe for mozzarella, well, I can't do it. Thank you in advance! Lucerne bread
ang-kay
Quote: Gala
I will use such a molding.
Checkmark, of course. Try it)


Posted on Friday 24 Feb 2017 7:11 pm

LaRiska, Larissa, baked beauty) How fast! Such a handsome man came out with bread. Peks for health)
Quote: LaRiska
I want a mozzarella recipe,
Larissa, there are several options on the site and sooo working. It will work without a doubt. On the cheese topic, ask the girls for advice. I didn't make cheese at all. So, sometimes I dabble)
Galina Byko
Angela thanks for the new bread recipe!
Explain please
Pour water into a bucket of HP (5 * 5 * 7), put dough and flour
ang-kay
Galina Byko, Thank you. HP program. Knead 5 minutes, rest 5 and final mix 7 minutes. Then I take out all the processes outside the HP.
Galina Byko
Thank you!
Helen
I give a report ... the bread is delicious oboldenyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyated
Lucerne bread
Lucerne bread
Zhannptica
Helen, gorgeous handsome
ang-kay
Quote: Helen

I give a report ... the bread is delicious oboldenyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyated
Lucerne bread
Lucerne bread
Helen, very good bread. Try next time, if it is, cut the proofing a bit. For 10 minutes.
Flax, reduced the liquid?
-Elena-
ang-kay, Angela! And how did you understand that the proofing was more? And about the liquid?
ang-kay
Elena, I just asked about the liquid, because the quality of the flour depends on whether it should be removed or everything is clear. And on the crumb you can see that it has stopped a little. Maybe everything in time, but proofing is an individual process)
-Elena-
Quote: ang-kay
on the crumb you can see that it has stagnated a little
[/ b]
Can you give more details?
Helen
Quote: ang-kay
Flax, reduced the liquid?
yes, reduced ... by 20g
Quote: ang-kay
next time if he will
there will definitely be more ...
ang-kay
Here is an example of the same bread I baked at dawn. I did not see the difference then either. Two crumbs.

Lucerne bread

Lucerne bread



Where did the bread stand?


Added Saturday 25 Feb 2017 08:17 PM

Quote: Helen
yes, reduced ... by 20g
Would they come in, what do you think?


Added Saturday 25 Feb 2017 08:20 PM

It will be more visible here. Shape and crumb.

Lucerne bread

Helen
Quote: ang-kay
Would they come in, what do you think?
I think no...


Added Saturday 25 Feb 2017 08:36 PM

Quote: ang-kay
Where did the bread stand?
probably in the second case ...
ang-kay
And from me it is direct neither give nor take.
-Elena-
I think the top one was over


Added Saturday 25 Feb 2017 08:39 PM

Oops, wrong
ang-kay
Quote: Helen
probably in the second case ...
nope)
Quote: -Elena-
I think the top one was over
Quite right. Myakish began to "get tired", and the form became more diffuse, and not a dome)
Elena, now clearly explained?

-Elena-
Angela, yes, thanks!
Helen
Quote: ang-kay
now clearly explained?
now I understand ...
ang-kay
Quote: -Elena-
Oops, wrong
No. You're right. I ruled something and did not come true. I'll change it.


Added Saturday 25 Feb 2017 08:47 PM

Quote: -Elena-
Yes thank you!
Quote: Helen
now I understand ...
That's good.


Added Saturday 25 Feb 2017 08:48 PM

You can also determine by the cuts. If not dispersed, stopped. If you opened beautifully, order.
-Elena-
Angela!
Helen
Angela, and you can make the dough with baguettes ..?
ang-kay
Helen. This is not a cut dough.
Helen
Quote: ang-kay

Helen. This is not a cut dough.
I see ... I'm baking bread again ... but for some reason the deepening does not work out ... straightens Xia ... and does not crack ...
ang-kay
Can you roll poorly? Do you sprinkle the workpiece and rolling pin with flour?
Helen
Quote: ang-kay

Can you roll poorly? Do you sprinkle the workpiece and rolling pin with flour?
like rolling ... well the deepening turns out ... yes, sprinkle with flour ...
ang-kay
Try it under the hood though. Or in a bowl. I'm not always good with steam either.
Helen
Quote: ang-kay

Try it under the hood though. Or in a bowl. I'm not always good with steam either.
okay ... next time I'll make it under the hood ... Angela, and if you make it grayish, this bread ... then how much to pour !?
ang-kay
It will then not be this bread, but another. It is necessary to select everything.
Helen
Quote: ang-kay

It will then not be this bread, but another. It is necessary to select everything.
OK, thanks!


Added Sunday, Feb 26, 2017 1:48 PM

Here's what happened today ...
Lucerne breadLucerne bread
-Elena-
ang-kay, Angela! That's what I did
Lucerne bread
What do you say? Is it okay that I'm on "you"?
There is only one change. I replaced the pressed yeast with dry yeast, 3.5 g. I tried very hard to roll the dough tight, but, apparently, it did not work out.
ang-kay
Quote: Helen

OK, thanks!


Added Sunday, Feb 26, 2017 1:48 PM

Here's what happened today ...
Lucerne breadLucerne bread
It's better for me today. And what do you think?


Posted Monday 27 Feb 2017 1:55 PM

Quote: -Elena-
ang-kay, Angela! That's what I did

What do you say? Is it okay that I'm on "you"?
There is only one change. I replaced the pressed yeast with dry yeast, 3.5 g. I tried very hard to roll the dough tight, but, apparently, it did not work out.
The "you" is fine.
Helen. In general, everything is in order. But there is one small but. The bubbles are not released large. And this cannot be done. Therefore the tunnels. And you need to practice a little with the molder. Have you seen my video of forming round bread?
The very way you feel? Did you like the bread? Is it okay that I am parsing errors?
-Elena-
Angela, the bread is delicious despite the jambs. Where is the video? I want to see. Yes, I understood about molding myself. Parsing mistakes is what helps you do better! Thank you!
ang-kay
Look here if you're interested)

-Elena-
Angela! Thank you for the video! I will try!
MomNata
Thank you very much! Magic bread! So far just got it! Handsome man, fell in love with him

Lucerne bread
ang-kay
MomNata, very good! I hope you enjoy the taste too.
ninza
Angela, is 2 grams of sourdough necessary in bread? I just don't have it now, but I really liked the bread.
ang-kay
Nina, you can and without leaven. Replace it with yeast about the size of a match head. Sourdough, of course, gives its aroma and taste.
ninza
Angela, I got it. Thank you.
Kras-Vlas
Angela! I dug into your recipes and again a discovery! (I slept through it in due time, and the more pleasant the find)
It's a miracle how good the bread is!
Lucerne breadLucerne bread
Lucerne breadLucerne bread

I baked the first one - it was eaten in one day (it hasn’t been like that for a long time), I immediately put the second one, its fold is only guessed under the crust! The crust is crispy, the crumb is soft and firm, aroma-a-a-t !!!
Thank you very much, we fell in love with him!
ang-kay
Olka, well, what a lovely bread in your performance! Class!
Kras-Vlas
Angela,!

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