Long bread from a mix of different flours on a big raisin and cranberry - a recipe with a photo on Mcooker: the best recipes

Long bread from a mix of different flours on a big bag with raisins and cranberries

Category: Special bread

Ingredients
Biga, 18 hours at 18-20 ° С	560 g
Wheat flour 1c	386 g
Room temperature water	170 g
Baking yeast	4 g
Dough, 12-24 hours at 4 ° C	1500 g
Wheat flour in \ s	295 g
Biga	555 g
Rye flour c \ z	70 g
Wheat flour c \ z	70 g
Water	500 g
Salt	15 g
Raisins, cranberries	100 g

Cooking method

First, knead the bigu. 386 grams of flour 1c, 170 grams of water and 4 grams of baker's yeast. Mix intensively with a mixer with dough hooks. There is no need to achieve the integrity or coherence of the mixture, it will just turn out like chips. We put the resulting substance in a plastic food bag and put it in a place with a temperature of about 18-20 degrees Celsius for about 18 hours (in winter I usually put it on the windowsill, now it is possible for the night on the balcony, and in the morning on the floor when leaving the balcony). I would like to draw your attention to the fact that time and temperature play a decisive role. In the summer it will be difficult to repeat. As a result, biga will smell not only with a slightly alcoholic smell, but also with a fruit aroma.

We knead the dough. Put the whole biga, the flour mixture from the recipe. Water is better than cold temperatures, about 14-16 degrees. It is better to introduce water in several steps, since flour always takes a different amount of water. First, about 75%. We start mixing. I am using a hand mixer with hooks. First at minimum speed, then gradually increase. We are watching the development of gluten. After about 7-10 minutes of intensive kneading, the dough will begin to acquire silkiness and gloss. We look at the consistency of the dough.

At this stage, pour boiling water over a mixture of raisins and cranberries. In general, in terms of filling, you can fantasize and use any dried fruit to taste. The peculiarity is that they are not too large and subsequently allowed to shape the bread. We made at home both from a mixture and just with cranberries. Tasty this way and that. If you wish, you can, of course, refuse dried fruits altogether.

We continue kneading. Add salt - I usually pour a little water (10%, say) from the total remaining mass and dissolve the salt in it, then add it to the dough. We look at the consistency of the dough and add the rest of the water if necessary. The dough should be of medium consistency, slightly closer to liquid, elastic, but at the same time able to keep its shape.

We discard the berries in a colander, let them drain and reset the temperature to at least 40 degrees. Then add to the dough and mix again intensively with a mixer for about 4-5 minutes, until the berries are evenly distributed in the dough. By this stage, the dough will already have developed gluten, stretchable and elastic.

Put the finished dough into a container. Stretch and fold. Place the container in a refrigerator with a temperature of 3-4 degrees. Can be stretched and folded two more times every 30-40 minutes. In this form, we leave the dough in the refrigerator for a long fermentation. Experience has shown that the optimal time is about 18 hours. But you can move both up and down. This is great for dough with a long cold fermentation - + \ - 2-3 hours practically will not change anything. At the end of fermentation, the dough increases 2-3 times. Consider this when choosing a container, I had a time when the dough ran away. The finished dough has an incredible fragrant bouquet and airy structure.

(The photo shows the dough in the middle of fermentation). Over time, we take out the finished dough. We dust the table and the top of the dough with flour, dump the dough on the table, fold it and let it lie for 3-4 minutes.During this time, we look at how the consistency of the dough behaves and decide to bake hearth or tin bread. If the dough is soft, but keeps its shape, I always bake a hearth, if it flows, then it is molded. Divide the dough into 2 parts. We form the shape familiar to you (circle, oval, bar). Put the bread blanks on a short proofing, about 10-15 minutes.

Before planting in the oven, we make cuts, here as you like, I usually either longitudinal in the middle or French on the side. The oven by this time is warmed up to 200 degrees. We bake on a stone for the first 10-12 minutes with steam (I use a thick foil hood purchased in Auchan). Then we remove the steam, spray it 2-3 times from the spray bottle, lower the temperature to 175 degrees and bake until tender, focusing on the golden crust and the features of our oven. It takes me about 20-30 minutes. Before removing, I recommend sprinkling another one with water from a spray bottle for a glossy crust.

We take out the finished bread, spray it with a spray bottle 1-2 times from above and below, put it on a wire rack to cool. Cover the first 5-7 minutes with a towel, then you can remove the towel or choose a very very thin and light towel.

The dish is designed for

2 loaves of 750 grams

Time for preparing:

36-42 hours

Cooking program:

oven

Note

The recipe is not author's. Taken from the channel of Sergei Kirillov, aka Professor Poof, and modified personally to the current state. I can't post a link, since the system prohibits it, but it is very easy to google it.

The most loved bread in the family. Long, of course, in preparation for time, but long fermentation is worth it, just indescribable aroma and taste. Try it, you won't regret it.