Tabatiere

Category: Sourdough bread
Tabatiere

Ingredients

wheat flour / grade 500 BC
active wheat sourdough 100% moisture 100 g
pressed yeast 4 g
water (temperature 20 degrees) 290 BC
salt 10 g
rye flour for sprinkling

Cooking method

  • Tabatiere
  • TabatierePour water into the bowl and add flour.
  • TabatiereKnead the dough at low speed for 5 minutes. Cover the bowl with plastic wrap or a wet towel. Leave at room temperature for an hour (autolysis).
  • TabatiereIn an hour we get such an elastic dough with developed gluten.
  • TabatiereCrumbling yeast into the dough, add the leaven, fed 6-8 hours before kneading, and salt.
  • TabatiereWe start kneading at low speed (4 minutes), then go to high speed and knead on it for 7-8 minutes. The dough will become smooth and will gather on the hook.
  • TabatiereLightly dust the table with flour. We dump out the dough. The dough is soft, does not stick.
  • TabatiereWe roll the dough into a ball, send it to a dish, greased with oil or sprinkled with flour. We cover. We put in a warm place (27-30 degrees) to wander. The photo shows the dough at the beginning of fermentation.
  • TabatiereFermentation for 45 minutes or until doubled in volume. The photo shows the dough at the end of fermentation.
  • TabatiereKnead the dough, divide into three parts using a scale. Each piece is in the region of 300 grams. Roll into balls, cover and leave for 30 minutes.
  • TabatiereFlatten each ball.
  • TabatiereCollect in center and turn over.
  • TabatiereRoll into a tight ball.
  • TabatiereSprinkle with flour.
  • TabatiereOn the edge of the ball farthest from you (less than a third), put a rolling pin and press down.
  • TabatiereRoll this part into a tongue about 10-12 centimeters long. Sprinkle with rye flour.
  • TabatiereBend the tongue over the rest of the ball.
  • TabatiereTurn over and place seam side up on a floured cloth. Cover. Proof. Proof until double in volume. It can take from an hour to an hour and a half. It all depends on the strength of the leaven and yeast, as well as the temperature in the room.
  • TabatiereTurn the blanks on a rug or baking paper.
  • TabatiereMake shallow cuts in the form of a branch or leaf.
  • Bake in an oven preheated to 250 degrees for the first 10 minutes with steam. Remove the steam, reduce the temperature to 230 degrees and bake for another 15 minutes.
  • Take out, cool on a wire rack.
  • Tabatiere
  • Tabatiere
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Note

Bread according to E. Kaiser's recipe.
Original:
500 g wheat flour T65
325 ml water 20 ° С
100 g liquid starter culture
(or 25 g dry starter culture)
4 g fresh pressed
yeast
10 g salt
rye flour for sprinkling
dough pieces
Since we do not have such flour on sale (protein 12.8), then I used premium flour, reducing the water.

Translated from French tabatière (tabatiere) - snuffbox. Therefore, in this bread, it is important that the lid opens and flies off the main body of the bread.

Delicious, effective bread. Recommend!

Myrtle
Angela, what a beauty!!! : bravo: And the smell of homemade, freshly baked bread even breaks through the monitor!
Trishka
What bread!
You can watch and not!
Spreading with rye flour is very interesting.
I'll try on the Zhd, instead of leaven!
Thank you for the beauty!
ANGELINA BLACKmore
I will change the starter culture to 100%. I really liked the molding technique.
Angel, Thank you so much!!!
ang-kay
Girls, thanks) Try it, I hope everything will work out.
echeva
another MASTERPIECE! BRAVO, Angela!
Tabatiere
ang-kay
echeva, Evgeniya, just embarrassed Thank you)
Kras-Vlas
Angela, how beautiful, you can't take your eyes off! Gorgeous snuffbox !!!
Quote: Myrtle
And the smell of homemade, freshly baked bread even breaks through the monitor!
I agree with Natalia, the aroma is breathtaking!
ang-kay
Ol, Thank you
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Borkovna
Angela, congratulations dear !!!
gala10
Angela, congratulations from the bottom of my heart!
ang-kay
ChefThank you for your support and appreciation of my efforts
Borkovna, Elena, gala10, Galina, girls, thanks)
Trishka
ang-kay, Angela, with Victory and Myadalka !!!
ang-kay
Trishka, 🌼Ksyusha🌻, Thank you)
Anatolyevna
ang-kay, Angela with a medal!
Nice, tasty!
ang-kay
Thank you)
Trishka
ang-kay, Angela, came with thanks for the wonderful bread!
I baked on the railway, the rest is according to the recipe!

Tabatiere
ang-kay
Trishka, 🌼Ksyusha🌻, it turned out wonderful. Opened up beautifully. Smart girl!
Trishka
Thank you for the praise, very nice, especially from you !!!
iren-star
Angela, thank you !!!
Tabatiere
The lid came off badly, but boom to work on it!
ang-kay
Irina, looks nice. Yes, you need to play with the lid.

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