Leavened bread (recycling)

Leavened bread (recycling)

Category: Sourdough bread

Ingredients
OPARA:
Psh sourdough. c / z	100 g
Water	70 ml.
Flour psh. a / c	70 g
DOUGH:
Opara	240 g
Flour psh. a / c	500 BC
Eggs	2 pcs. (loose)
Water	50 ml.
Rust oil	40 g
Sugar	4 tbsp. l. without top
Salt	1 tsp without top
Fermented Hercules	from 2 tbsp. dry initially
Soda	0.5 tsp
Vanilla sugar	1 tsp
FILLER:
Frozen berries	0.5 tbsp.

Cooking method

• The name of the bread contains the essence of its preparation. And this recipe was born due to the craving for healthy nutrition, profitability and frugality))) Fermented oatmeal is nothing more than a waste of oat kvass production from Admin / Tanya

• Kvass, oatmeal jelly based on "Imunno" sourdough BakZdrav (Admin)

• Well, now let's get down to business !!!
• In the evening, start a dough. I leave on the kitchen table (assuming it's warm at home)
• In the morning, when the dough is ready (its readiness is determined by its appearance - when the dough is just getting ready to settle), we start kneading the loaf.
• I pour sifted flour into the HP bucket (all at once). Further all ingredients for the dough from the recipe
• I knead on the "Pizza Dough" program - this is 14 minutes.
• The dough turns out to be plastic, but slightly sticky.
• I put it in a bowl, cover it with a film and put it in the heat for lifting, until the mass doubles.
• I cut a bun on a table covered with a silicone mat. I work with scrapers.
• Very comfortably.
• The dough, after rising, is airy and light.
• I divide into two equal parts. Today it is bread with berries (they do not greatly affect the taste, I just like bright blotches in the crumb))
• I stretch half of the dough into a rectangle, place berries on its surface and fold this layer like a roll. I put a "brick" in a bread pan. I carry out similar manipulations with the second half.
• I put it in the heat for proofing (covering, again, the forms with a film)
• When the blanks have doubled, I preheat the oven to 180 * C and bake bread in it for 30 minutes.
• I cool it on a wire rack under a towel.
• So we added precious raw materials - fermented rolled oats)) And we prepared a semi-finished product for jelly, and baked a loaf - both useful and economical.
• The loaves are light. The crumb is fluffy, not sticky.
• 

Note

I added soda to the dough in order to reduce the acidity of the product (not only does the sourdough dough itself have a specific sourness, so also fermented oats)

I will also note that the kvass / jelly itself was fermented with the usual Natural Activation.

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Natasha, I probably will never repeat such a piece of bread, I simply won't be able to.
I came to admire and make some slugs!
Wonderful and beautiful bread!
Thank you, Natasha!

[Rit]

Rit, thank you for your sincere words !!! And for a visit to my bakery)))

Why did you decide that you can't do that? What are the good reasons for this? You haven't tried it yet ...
Incidentally, this is a recipe that is difficult to spoil.

Natasha, the bread is great. I'll try to bake, there is no leaven now. Maybe I'll try it on an old (ripe) dough. Bravo! And can I ask you: do you take an ordinary or thermostatic activity for jelly? And one more thing: do you pour oatmeal with boiled or ordinary non-boiled filtered water? I ferment the jelly with kefir. If it's not difficult to share your experience. Thank you in advance.

[Ninochka,]

Natasha, the bread is great. I'll try to bake, there is no leaven now.Maybe I'll try it on an old (ripe) dough. Bravo! And can I ask you: do you take an ordinary or thermostatic activity for jelly? And one more thing: do you pour oatmeal with boiled or ordinary non-boiled filtered water? I ferment the jelly with kefir. If it's not difficult to share your experience. Thank you in advance.

Ninochka, glad to see you here. And thanks for the tip about the bread.
As for oatmeal jelly, I do this:
I pour the flakes of long cooking with boiled water, at room temperature. I stir in natural yogurt "Activia" (the one in plastic containers, 150 g each), well, and then according to Tanya's recipe.

Natasha, thanks for the answer. I poured, as Tatiana advised, filtered, but not boiled water. Now I’m thinking, maybe it’s still possible to boil water. I used to make jelly according to Izotov. It was very troublesome. This recipe is simpler. Next time I will try with boiled water and with thermostatic activation. Once again, thank you heartily.

Good health, Ninochka !!!

I love simpler recipes))) Therefore, the troublesome jelly did not even try to do it. And I really like this one. Today I bought 4 yoghurts. She put the jar down immediately.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, interested in your bread Bye bookmark

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, interested in your bread Bye bookmark

Albina, it is very pleasant that the recipe is of interest. Maybe when you will implement it. Write about it, if anything. Okay?