Mini loaves with durum wheat flour

Mini loaves with durum wheat flour

Category: Yeast bread

Ingredients
dry yeast	3 g
wheat flour of the highest grade	200 g
durum wheat flour (durum)	180 g
water	125 g
milk	120 g
salt	5 g
sugar	20 g
butter	40 g

Cooking method

• Mix yeast with two types of flour (leave 1 tablespoon of premium flour).

• Pour in water and milk, add sugar.

• Knead for 7-8 minutes until a coarse dough forms. Leave for autolysis for 20 minutes.

• Resume mixing. After 9-10 minutes add salt, softened butter and the remaining flour to the dough. Knead a shiny, soft dough.

• Tighten the container with the dough with foil. Fermentation at a temperature of 4C degrees for 12-24 hours.

• Allow the dough to warm up at room temperature for one and a half to two hours before cutting. Divide the dough into three parts.

• Form the loaves. To do this, knead each piece of dough into an oval 7-8 mm thick. Bend one edge to the center, seal with the edge of the palm. Fold the second edge to the center, seal. Fold the resulting workpiece in half, carefully seal the seam. Lay the TK seam down, roll on the table, adjusting the shape.

• Put the TK on a baking sheet or in a mold, cover with loose foil.

• Proofing for 55-60 minutes at a temperature of 27-28C degrees.

• Before baking, make several oblique cuts on the TK.
• Bake in an oven preheated to 230C (convection 210C) degrees, with steam for the first 7-8 minutes. Then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness.
• 
• 
• Delicious bread. The crust is crispy. The crumb is fine-pored, without rubberiness, it restores its shape well.

The dish is designed for

3 loaves of 185 grams

Note

I used flour for baking. with Makfa and Durum VkusVill.
For Teskom's mold (for baking baguettes), for 3 loaves of 150 grams each:

dry yeast - 2.4 g
premium flour - 160 g
durum flour - 140 g
water - 100 g
milk - 95 g
salt - 4 g
sugar - 15 g
butter - 32 g

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I baked such bread somehow. It needs to be repeated in a new mold for baguettes, and a jar of red caviar is hidden again ..
Thank you!

[gawala]

gawala, Galina, I will be glad if you like it.

I somehow baked such bread

And in what proportion did you use flour?

And in what proportion did you use flour?

Oh, I asked "drunken health .." .. I really don't remember. but the glass was probably exactly ... 160g. therefore .. And instead of sl. the butter was vegetable, this is absolutely perfect, I rarely put butter in my bread, more and more corn butter.
I will definitely do it on Sunday ..

I will do on Sunday

Please write how it happened.

Please write how it happened.

I will definitely try to make a photo. The main thing is not to distract anything ..

[Sonadora]

Sonadora, Manya, the bar is good, as always, we have met different flours, but here's a durum, what kind of flour it is and can it be replaced with spelled whole grain

what is this flour

Tatyan, this is durum (durum wheat flour), spaghetti pasta is made from it.

and is it possible to replace it with spelled whole grain

You can replace everything, only it will be a different bread. no less tasty, but different.

[gawala]

gawala, Check mark, thanks, I understood everything, boom to hiccup what is necessary. And I know what durum flour is, but I haven't met durum with a postscript, I thought maybe some kind of special one.

durum

lat. Trīticum dūrum

[Tatyana1103]

Tatyana1103, Tatyana, Thank you.
Durum wheat (Triticum turgidum), or "pasta" groats, is known for its special grain hardness, high protein content, rich yellow color, pleasant smell, and excellent baking properties.

Flour labeled Durum is characterized by coarse grinding, yellowish color and high content of gluten - a substance that makes the dough firm and elastic. Durum wheat varies considerably in its properties depending on the variety and growing conditions. However, they are a special kind of wheat (Triticum durum) in contrast to common bread wheat (Triticum vulgare) and have very specific properties that distinguish them from other types of wheat. The vast majority of durum wheat varieties are amber; there are also red-grain varieties, but they are mainly used for animal feed.

As a separate species, durum wheat is characterized by a glassy dense endosperm and is the hardest known wheat species. It has long been established that durum wheat as a species has a higher protein content than other wheat. This is obviously the result of the influence of the conditions in which it is usually grown.

Experiments in Canada suggest that durum wheat has almost the same protein content as durum red spring soft wheat when grown under the same conditions. Although the gluten quality of durum wheat varies widely, depending on the growing conditions and variety, these wheat are never as strong as durum red spring soft wheat grown under similar conditions.

Data were obtained indicating that the proteins of durum wheat may differ somewhat from proteins of soft wheat, and the same differences are also observed for starch. Diastatic activity and gas-forming ability of flour from durum wheat is much higher than in other bread wheat; The content of free sugar in durum wheat, according to the unanimous opinion of researchers, is also significantly higher.

The physical properties of durum wheat dough range from moderate strength to very weak; even at high protein levels, they rarely come close to those of strong durum spring and winter wheat. The only property of durum wheat, by which they easily differ from almost all varieties of ordinary wheat, is the high level of pigments.

The concentration of these pigments in the endosperm of durum wheat is almost double their content in bakery wheat, and therefore yellow color has long become a distinctive feature of pasta made from durum wheat (when compared with corresponding products from other wheat). A source: 🔗 © Zoological Engineering Faculty of the Moscow Agricultural Academy The composition and useful properties of wheat flour from durum varieties Durum

Durum wheat flour is used to make couscous, pasta, noodles, some types of semolina, bake pies, make pizza, and make dumplings. Some culinary specialists make mixtures with the addition of Durum wheat flour (calorizer). They bake bread, rolls, gingerbread, all kinds of cookies. Both adults and children can enjoy these delicacies.

Durum wheat flour contains a wide range of useful substances: Vitamins of group B - have a huge number of positive qualities and play an invaluable role in maintaining both physical and emotional health. Vitamin E (tocopherol) is a powerful natural antioxidant. Minerals: phosphorus, potassium, manganese, iron. Tryptophan is an essential amino acid. A non-drug antidepressant that improves sleep and relieves anxiety and tension. Moreover, flour from durum wheat contains much more protein than soft wheat. Fiber is not assimilated by our body and does not supply it with energy, but it plays an invaluable role in its life.

It is fiber that gives a feeling of satiety, as a result of which a person does not feel hunger.The high fiber content helps the body, due to its absorbing properties, to successfully fight toxins and toxins, as well as lower blood glucose levels and get rid of intestinal dysbiosis. Eating foods made with durum flour makes the body feel full. People who monitor their weight need not be afraid to consume pasta. The fat contained in flour is unsaturated, is not absorbed by the body, and helps to maintain the elasticity of the skin. Some researchers claim that durum wheat flour is a wonderful sedative.

Hence: 🔗

is it possible to replace it with spelled whole grain

As Galina already answered, the bread will be completely different.

[Sonadora]

Sonadora, Manya, thanks for the detailed explanation, but where else besides pasta can you use this flour, otherwise I wanted to try bread with the addition of gluten, I barely found it with us, but now I don't know where to attach it.

well of course ... I don't have such a form ... where to get it, prick

and where else besides pasta can you use this flour

Tatyan, I like to add it to cottage cheese casseroles.

[Tatyana1103]

Tatyana1103, buy semolina brand T, it's basically the same.
If you don't like bread, turn it into porridge or casseroles.

[gawala]

gawala, Galina, Crown, Galina, girls, thanks for the advice, I'll try to look for the original.

[Helen]

where to get it, inject

Helen, took here:

#

buy semolina brand T, this is basically the same

Crown, Galina, not really. Durum is more yellow and the taste of finished bread is different.

Tatyan, I like to add it to cottage cheese casseroles.

gawala, Galina, yeah. I really liked this flour in a curd casserole.

where else besides pasta can you use this flour

Tatyana1103, Tatyana, in bread, rolls, pancakes.

[Sonadora]

Sonadora, went to do, Th wait for the weekend. On weekends, there are always some "left" things

[Galina]

Galina, happy baking! I am looking forward to the result.

I am looking forward to the result.

I'll report back tomorrow ..

Galina, now I would not die of curiosity.

Helen, took here:

#

right...!!! no, to show off the uniform right away, or maybe buy, we live in the same city ...: victory: I would come to you

now I wouldn’t die of curiosity

To hold out for the night and stand for the day .. I kneaded it and shoved it into the cold ..

[Sonadora]

Sonadora, Manya, you puzzled me Neither the form nor the durum, but the bars just beckon straight! What a delicious passion!
I found the form already on your reference, it is silicone, right? A handy thing?
Where to get flour?

[Helen]

Helen, Elena, I'm sorry, I didn't guess.

gawala, Galina, I'm waiting ....

MarusyaThank you, Lenochka. Durum is on Ozone (produced by Garnets, protein 13%).
Silicone mold. I love that it makes three small bars / baguettes.

[Sonadora]

Sonadora, Manya, how I love your bread ... and all your pastries !!!

Well, right away, what mistakes. I made the cuts right before planting in the oven, so they didn't turn around as expected, but I have a good reason. I chatted on skype ..
And I did it without steam. Also a good reason. She chatted on Skype.
And everything else, as the doctor ordered. Very tasty. Thank you!

[gawala]

gawala,

cat, this is not my quote)))

The bars are adorable !. I think I

I chatted on skype

I will also add to the recipe

cat, this is not my quote)))

What is this about?
A. Semyon Semyonich. we will fix shas ..

[Vinokurova]

Vinokurova, AlenKa, Thank you so much. I'll be glad if you try.

gawala, Galina, super! Despite any mistakes, excellent loaves turned out, ruddy. Thank you very much for your trust and initiative.

Despite any mistakes

I'm not guilty.. he came to me himself skype calls forever at the wrong time ..

loaves turned out, ruddy

This is how my oven bakes.Everything turns out to be rosy.

Thank you very much for your trust and initiative.

Come on. ... Tasty, really ..

[Sonadora]

Sonadora, Manyash, and kneading in a bread maker? Can I find out the mode? And where to stand at such a temperature, I don't even know.



gawala, gawala, Galina,

batch

I was too lazy to get HP. I kneaded in a food processor. The rest is all like the Author.

[gawala]

the oven bakes like that. Everything turns out to be rosy.

gawala, Galina, bakes well.

It's tasty

And beautiful!

Sonadora, Manyash, and kneading in a bread maker? Can I find out the mode? And where to stand at such a temperature, I don't even know.

Mashutka, Maria, you can knead in a bread maker, I did it on "dumplings". After 8 minutes, she stopped, let the dough lie down, then turned on the batch again.
Proofing at 27-28C degrees. I put it in the oven with the light on.

I kneaded in a food processor

gawala, Galina, in Kesh, how many minutes?

in Kesh, how many minutes?

No, I have an old Bosch .. he's 14 years old already, but mmm .. How much you wrote, so much and kneaded, two minutes less. I look at the dough, well, there is gluten, so that everything is in an adult way ..

[Sonadora]

in a bread maker, on "dumplings" did. After 8 minutes, she stopped, let the dough lie down, then turned on the batch again.

Sonadora, Sonadora, Manya, that is, just press the stop and that's it, I'm really afraid. I stumble, and then I need to think about how to get out of the situation)). I, you bastard, still forgot to ask about fermentation at 4C, is it just in the refrigerator such a temperature can be, put there? Well, the poor thing will freeze there))))))

[gawala]

gawala, Galina, mmm good helper, let him work for a long time.

Mashutka, Maria, nothing will happen with the bread maker, the kneading program will then start over again.

Is it just in the refrigerator this temperature can be, put there?

Yes. Immediately after kneading, remove the container with the dough in a bag (tie the bag) or tighten it with a film and put it in the refrigerator.

Well, the poor thing will freeze there))))))

Then it will warm up.

[Sonadora]

Then it will warm up.

Sonadora, Manyathanks for the details!

Girls! Several varieties of gluten and durum flour are always present on Ozone. Who is in the city or us. There are no new-fangled shops at this point, it is very convenient to buy on Ozone.

[Mashutka]

Mashutka, Maria, not at all. The main thing is that everything works out.
Masha Ivanova, Elena,

[Sonadora]

Sonadora, Manya. Thank you very much for the recipe. Very tasty loaves turned out. I have a lot of durum flour, so now I will bake them all the time.

[Svetlana201]

Svetlana201, Sveta, what cool bars turned out.