Cold Fermented Wheat Bread

Category: Yeast bread
Cold Fermented Wheat Bread

Ingredients

Flour 560 g
Water 340 g
Pressed yeast 10 g
Salt tea spoon
Sugar tablespoon
Butter / margarine

Cooking method

  • Peace be with you bakers!
  • Like many, probably, starting with baking in a bread maker, and adjusting the resulting product to your taste, I switched to baking in the oven, well, and then thanks to our forum I learned about cold fermentation, and lately I bake this way
  • There is nothing in cooking that would scare even a beginner in making this bread
  • In the evening I put the ingredients in the bread maker and turn on the yeast dough program - for me it's an hour and a half.
  • After the end of the program, I roll it into a ball and transfer it to a container with a lid, which I put in the refrigerator for about 20 hours.
  • this is how the dough looks after being in the cold
  • Cold Fermented Wheat Bread
  • I put a container on the table so that the dough comes to its senses, then I shape the product and put it in a greased form and send it for baking in a preheated oven for 40 minutes.
  • after 20 minutes from the beginning of baking, I reduce the temperature to a minimum \ I have a gas oven \
  • The bread turns out to be unusually perfumed with a thin crispy crust and a porous slightly rubber crumb
  • Cold Fermented Wheat Bread

The dish is designed for

900 gram

Time for preparing:

day

Cooking program:

yeast dough

Note

sometimes I use tang jong technology, or add mashed potatoes

On the title photo you can see how much the bread got out of the mold, there is some kind of MAGIC in it

Albina
shade, this is bread from the category "between times"
shade
Peace be with you bakers!

Albina--
Quite rightly noted
I spend 10 minutes on a plumb line of products and a bookmark on day 1, well, and five minutes on forming a product on the second day
Trishka
Great recipe for lazy people, thanks!
How long does it take for the dough to "come to its senses" after the refrigerator? And what about the temperature if you bake in an electric oven?
Mandraik Ludmila
Anatoly, an excellent recipe must be tried, otherwise after buying Panasik I don't bake bread in any other way except in HP
mamusi
Anatoly, Also interested in your bread. I'll try it when the heat subsides a bit. And then 40º is not for the oven ...
I have a question with cold fermentation and 500-600 g of flour is not a lot of yeast? 10 g ...
I have Lux ~ they are beasts. I'll try to put a little less. I will ~ share my experience! Thanks for the recipe.
Ikra
shade, thanks for the recipe! Very useful.
mamusi
Quote: shade
On the title photo you can see how much the bread got out of the mold, there is some kind of MAGIC in it
Undoubtedly!
And this one ... from the photo you just want to bite right away!
kristina1
shade, Anatoly, thanks for the recipe, wonderful bread ..
ANGELINA BLACKmore
Anatolyindeed, cold fermented bread is convenient and tasty too. I also like the characteristic "rubberiness". I make "cold" bread with sourdough.
Cold Fermented Wheat BreadSourdough wheat bread without kneading
(ANGELINA BLACKmore)
Olga VB
Anatolywhat happens during an hour and a half in HP? Is this so much dough being kneaded or are there other processes taking place there?
Another question: baking with steam? Under the lid?
Under what conditions do you get more / less rubber?
Newbie
and I have it sour in the fridge
shade
Peace be with you bakers!

Trishka--
Yes, so a little that would warm up, well, from half an hour - it depends on how many degrees are in the room, sometimes I immediately form it in shape, I warm up the fry and put it on a rise in temperature, I cannot enlighten - I turn on the oven at full throttle, somewhere I warm up for 15-20 minutes, then I put the mold on and after 20 minutes I reduce the heat to a minimum

mamusi--
I started with a set of ingredients that were in the baguette recipe for my Moulinek oven with a baguette holder, well, and sort of got to the proportions for a loaf
Yes, and the respected Admin gave proportions at the rate of 2 grams of yeast per 100 grams of flour

Olga VB--
An hour and a half is a batch with a rise
Bake the first 20 minutes with steam - no lid
I already shared that I have a so-called "Exstra effect" kit
🔗
So I pour water between the baking sheets, again the amount of water is removed empirically and it is just enough \ well + - a couple of minutes \ for the first baking cycle
Trishka
shade, Anatoly pasib, it means boom by poking the oven in your
Olga VB
Quote: shade
An hour and a half is a batch with a rise
How long is the kneading time and how much is the rise?
Single batch? With or without rest?
shade
Peace be with you bakers!
In Moulinex I have so
yeast dough - 5 m mixes - rest, then 5 m kneading again, rest, then 15 m intensive kneading and 60 m rise
But in Redmond, something has not yet bothered to detect

I kind of found it
16 yeast dough program

Stage 1 1:30 start, start of mixing
1:26 intensive kneading
1:23 1st pause
---------------------------------
Stage 2 1:15 2nd batch
1:00 2nd pause
---------------------------------
z stage kneading and the beginning of proofing.

dopleta
Quote: shade
I turn on the yeast bread program - for me it is an hour and a half.
Anatoly, probably, should be corrected in the recipe "yeast bread" for "yeast dough". I, too, like Olya, and probably many, did not understand what kind of yeast bread in a bread maker for an hour and a half.
shade
Peace be with you bakers!

made a batch for cold fermentation since Friday,
today I baked it out of thin air - and the smell was so creamy when baking
I add 20 grams of butter to the loaf, the worked out scheme, my wife goes into the kitchen and announces that she freed the butter dish and threw the leftovers into my dough, well, according to the bottom, she says 10 grams for sure, my daughter came out and my wife and I are discussing, she heard hers too I made a contribution - I put the pies yesterday and poured the rest of the melted margarine into your dough
Well, in short, it turned out to be 50 grams of fat - I still think not bread, but a dense baking, but no, a beautiful tall bar with a creamy aroma and awesome porosity

🔗
Ikra
shade, your hooligan dough. I put it in the refrigerator in a container with a screw lid. Places for picking up were in bulk. So it escaped anyway! The lid was unscrewed and a dashing visor slid off! I can't even imagine how it will behave in a loaf, in slices! Do the boaters only with what It wants, or can I still choose something myself?
ANGELINA BLACKmore
Quote: Ikra
Do the boaters only with what It wants, or can I still choose something myself?
... Cool ...
shade
Peace be with you bakers!
Irina--
You are stricter with him immediately warn sevruga caviar no
Ikra
shade, the truth is! The squash will cost!




Oh, good, character bread is out! Says: "To serve here the best cheeses, smoked products from overseas!"

Cold Fermented Wheat Bread
I did 2/3 of the norm, and did not treat the recipe very carefully: I kneaded and tempered the pizza on the program for 45 minutes, defrosted after the refrigerator and baked in general somehow. Just suddenly last night I was "employed" with a 10-liter pot of berries, and there was no time for thoughtfulness. It turned out great! When I got to food, we had a good dinner. And all the same, after everything, after the fruit, she took a piece of bread and ate it just like that. Tasty! Thanks for the recipe.
shade
Peace be with you bakers!

Irina--

shade
Peace be with you bakers!

I usually transfer the dough from the container to the mold and level it along the way - level it
Today \ this is with potatoes \ the same ennobled everything, however ----

Cold Fermented Wheat Bread

Cold Fermented Wheat Bread
Ikra
shadehe does what he wants! 🔗
Irinap
Today I baked loaf bread, which he didn’t like - he also decided to break it.
Cold Fermented Wheat Bread
And if you first form, and then into the refrigerator, and from the refrigerator already bake?
Yarinka
You can ask a question, I have a Panasonic 2511 and it does not have a yeast dough program, on which prog you can knead with me, please tell me ...
shade
Peace be with you bakers!

Yarinka--

On the main
Yarinka
Okay, on the main program, before the first ascent, right? If so, thank you, today I baked an ordinary one in the oven, tomorrow night I will try your interesting recipe !!!
shade
Peace be with you bakers!

Irina--

Now looked

Dough is the main 12 program, well, run it to the full, then into the container and into the refrigerator
$ vetLana
Quote: Yarinka
I have a Panasonic 2511 and it does not have a yeast dough program,

Program 15 Everything was put in the HP and after 2 hours 20 minutes - the dough is ready
Open instructions on page 28: Dough recipes.
Yarinka
Oh, here I am a star - on page 28 I have never been ... thank you both for the tips
small business - start .... and do
Iri55
I looked at your photo of a bread made of peasant flour and decided that I also need to buy a bread machine, only a small one. Very nice bread!
shade
Peace be with you bakers!

For a long time in my oven, basically only kneading, I bake in the oven

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