Sponge bread in a cauldron

[Some notes on the topic.]

Sponge bread in a cauldron

Category: Yeast bread

Ingredients
Dough:
whole wheat flour	120 g
warm water	70 ml
kefir	60 ml
dry yeast	1 g
Dough:
all dough	250 g
warm water	230 ml
premium wheat flour	240 - 260 g
wheat flour 1 grade	130 g
fermented malt (option)	1 tsp
Sugar (honey, inverted syrup)	1 tbsp. l.
dry yeast	4 g
ghee (butter, lard)	20 g
salt	8 g

Cooking method

• 
• Beautiful, unusually fragrant and tasty bread with a crispy crust and airy variegated crumb. It is eaten just like that, without everything. Due to the fact that the bread is well-fermented, it brings not only pleasure, but also health. As a basis for the recipe, I once took a mixture of recipes for traditional "artisan" bread of different nations and worked out my own, easy-to-use recipe. I must say that the recipes for such bread are not very different from each other and everyone uses dough. It is called and fermented in different ways, but the essence remains the same. From a microbiological point of view, in any case, this is a symbiosis of yeast with lactic acid bacteria. The organoleptic characteristics and baking properties are also very similar. I don't like messing around with starter cultures and growing wild yeast on various substrates. Therefore, I use ready-made dry yeast and kefir. I could be smart and write that this is bread on pulish using the autolysis method. And although the technology corresponds to the Pulisch technology, I will write "dough", because the classic Pulish is fermented with premium flour (w / s), and I ferment with whole grain flour (c / w) as a Russian dough.

• Knead the dough. I just knead with a spoon in a plastic container with a lid. Look at your flour, more water may be needed. You can add 20-40 ml of water, but then it will need to be subtracted from the water added to the dough. Leave to ferment for 4-4.5 hours at room temperature.

  The dough fits perfectly and bubbles.

  Knead the dough with all the ingredients in the order shown, except for the oil and salt. I knead in HP. The dough will be pretty sticky and runny at first. Do not rush to add flour right away. After 15 minutes from the beginning of the kneading, add softened butter and salt, knead for another 2-3 minutes. The dough will immediately pick up, become elastic and smooth, will peel off the walls and gather into a bun. Leave to come up for 30-35 minutes, do "stretch-fold" with oiled hands, leave for another 30-35 minutes and do "stretch-fold" again.

  Put the dough in a greased plastic bag in the refrigerator for 12-14 hours.

  The dough is great. Everything is bubbly and airy. Remove the bag with the dough from the refrigerator and leave to warm up at room temperature for 1.5 hours.

  Put the dough on a floured surface, do "stretch - fold" with greased hands and place the dough with the seam upwards in a proofing basket, come up in a warm place under the film at a temperature of 30-32 * C for 1 hour. I put the basket in a warm oven with boiling water in a skillet at the bottom.

  Dough in an hour.

  Gently turn the dough into a warm cauldron. I pre-grease the walls of the cauldron with oil and sprinkle it with flour, put a circle of baking paper on the bottom. Close the lid and leave for final proofing for 45-50 minutes.

  20 minutes before the end of the proofing, turn on the oven, heat up to 230 * C and cut the workpiece.

  Bake in a preheated oven at 230 * C in a closed cauldron for 20 minutes, then reduce the heat to 200 * C, remove the lid and bake for another 25 - 30 minutes. Remove from the cauldron and leave to cool on a wire rack.

  The fragrant handsome man is ready! The bread is obtained with a thin crispy crust and variegated openwork aromatic crumb.
• 
• 
• 

Note

Some notes on the topic.
I introduce c / c flour into the dough so that the phytic acid c / c flour has time to go into an assimilable form.
In the dough, I use 1st grade flour, but, if it is absent, you can use premium flour, replacing 10-15 g with bran.
Also in the dough, I advise replacing sugar with honey or inverted syrup, which is essentially the same thing, because they have a pronounced hydrophilicity, improving the structure of the dough. I use inverted syrup and it is not too difficult to cook. Thanks to the inverted syrup and ghee, the bread does not stale for a long time, although it does not "live" for more than a couple of days anyway, it is so tasty and aromatic. In addition, ghee gives the dough a creamy flavor. I also just make ghee myself.
Such bread, although "long", but it has a lot advantages:
- It requires very little personal time and effort of the baker;
- in this case, the complete fermentation of bread naturally occurs even with a small amount of yeast leaven;
- the quality of flour does not affect the final result so much (and not sponge whole grain bread without improvers is not very "presentable");
- during fermentation of dough and autolysis ("cold" fermentation), bread is enriched with vitamins and important short-chain fatty acids (SCAFs - Short-chain fatty acids);
- di - and oligosaccharides (FODMAP - "fermentable oligo-, di-, and monosaccharides and polyols") break down, which are poorly absorbed and cause fermentation processes in the intestine (and people mistakenly, under the influence of a chorus of illiterate nutritionists, begin to ascribe gluten intolerance) ;
- the bread acquires an amazing taste and fragrant aroma, an airy variegated crumb and a crispy crust.

Similar recipes

Sponge peasant bread in a bread maker (kava)

Whole-grain wheat sponge bread with milk and honey (bread maker) (Takaya)

Sponge bread with whole grain flour (Joy)

Yeah ... I have flour, I have butter, I even have syrup - I'll get it out of a jar with a drill. Kefir 100 grams is also available in the refrigerator. Why not try to create beauty?

Outstripped, huh?
I, therefore, give out life-giving kicks, demand a recipe! and she here quickly rushed ... eeeh!
Lina, is this the bread that yours ate in 3 minutes?

[Veronica]

Veronicayou are armed! Forward!

Just don't make fun of the recipe, I know your creative impulses

Lina, is this the bread that yours ate in 3 minutes?

So they swallow all such bread in an instant!

True, this one I myself helped them a lot ... to eat

Lina is handsome, radiant bread! Lina and instead of 1 grade of flour, you can add your whole grain or it will be heavy

It will be heavy. You can replace 60 grams, and the remaining 70 - take a / s.

Lina, if the yeast is pressed, how much is needed?

[Galina]

Galina, 3 times more. Accordingly, 3 g per dough and 12 g per dough.

Thank you, I will know now! I like compressed yeast more.

[Linadoc]

Linadoc, Lina, the bread is handsome, even the aroma is felt through the screen already in the tabs. Holidays are long. I will try to repeat

Linochka, bread, especially the last photo !!!
And on high-quality flour such bread will turn out?
Well, they don't eat my bread with additives, and from gray flour ...

[Tatyana]

I will try to repeat

Tatyana, so it is simple to execute, like any "craft" bread, there is little you need to be able to do. Everything will turn out right away

And on high-quality flour such bread will turn out?

Ksyusha, kaneshna! Easy. It will be even more beautiful and airy, with large holes. Only less benefit. But, given that it is completely attenuated, then there will be no harm as from just white bread - "early ripening". So, bites to your health!

so it is simple to perform, like any "craft" bread, there is little to be able to do. Everything will turn out right away

This is not a problem, who would have stretched the day for at least a couple of hours

[Linadoc]

LinadocI really liked the bread, but I don't have a cauldron. Wouldn't it be in a glass mold? The cast-iron pan is probably too small.

[Svetlana]

who would stretch for at least a couple of hours for a day

So he requires little personal time. It seems to be done in passing

Wouldn't it be in a glass mold?

Svetlana, it is possible in a ceramic pan, and in a glass, and in a deep bowl, closed on top with another deep bowl .... You can just in a high saucepan with a lid.

Easy

Thank you!

[Ksyusha]

Ksyusha, premium flour is very rich in starch, that is, polysaccharide (up to 70%). Yeast is very happy about this and "gnaws" large holes in the dough, absorbing the "sugar". As a result, large pores are formed in bread made from premium flour during normal complete fermentation and the entire crumb becomes airy. This is very beautiful, but it is important not to overexpose so that the bread does not become dull and low due to the fact that the yeast will gobble up all the starch ahead of time.

do not overexpose

And how to catch it, it will probably come up faster in time than from c / z?

Yes, I think that after the refrigerator it can stand in the basket for less than an hour.

Yeah,.

[Linadoc]

LinadocWhat bread!
I love long bread
Well, can I take a lope?

And without malt other bread?

[Tonya]

And without malt other bread?

Thank you, Tonya! Without malt, you can safely. It doesn't affect the taste much. Dough and cold fermentation - they determine the taste and aroma.

I am reporting on the work done.
I'll start from the end - the bread turned out! Here's how.

Now the process from the very beginning.
When kneading the dough, it turned out that my whole grain flour was very lacking in liquid - after adding the specified amount, even the flour could not be collected. I added another 30 ml of warm water, wrote down on a piece of paper that this amount should be subtracted from tomorrow's liquid
The dough stood for 4.5 hours. I started to load everything into HP. Suddenly I found out that there is no 1st grade flour. It is necessary to add bran, of which only rye was found. Flour / s was 365 g plus 15 g of bran.
She turned on the batch. I quickly realized that there was no need to subtract the previously added 30 ml. I returned it. Looking at what was happening in the bowl, I realized that another 15 grams would not hurt.
But she waved her hand and left everything as it is.
Kneaded, put it in the refrigerator for 12 hours.
In the morning I remembered that I had not put the malt, but I was not particularly upset - an option!)))

Further, according to the recipe, with a deviation in the temperature and baking time, since the convection oven reduced the temperature to 220 and to 180 (remembering the bread in a cauldron with sourdough, which was baked several years ago)

In the photo, the color of the crust is not the same as in life, in fact it will be darker.
The pulp is porous, airy. The bread is high, despite the fact that my cauldron is 4 cm larger in diameter

The result was very pleasing!
In short, everything worked out almost without problems. True, as always when testing Linin recipes, the author's brain was taken out regularly! But I also received praise from the master-mentor, here! What I'm proud of!
Lina, thank you very much for the recipe !!!

[Veronica]

Veronica,! Clever baker is a rocket! She baked everything right there, got a handsome man, not much crippling the recipe. Great result, great full report!
That's right: you need to adjust both the liquid and other components to your flour. Plus - minus 20-30 ml or 20-30 grams, based on your specific conditions, and - a brilliant result!
Thank you so much for the report, smart girl! But as always!
Let's take a note-book - "5" !!!

And what is the diameter of the cauldron? I go through all the dishes I have left, thinking about what to bake with ...

Bottom bottom - 18 cm, top - 22 cm, inner diameter,
height with the lid closed - 14 cm.

My cauldron with a bottom 22 cm in diameter on the outside, about 21 cm inside. Lina has less than a centimeter by 4. The main thing is that the bottom is flat and the lid fits tightly

Thank you girls! Boom look with a tape measure in hand.

Lina, gorgeous bread, I've been baking your dacha bread for several years now and remember it with a kind word. Now I'll try a new one.

[Natalia]

Thank you, Natalia! I hope this one will take root too!

I'm sure the bread is great

I know for sure

[Linadoc]

Here's my bread. Linadoc, thank you, honey, this baking method is very convenient for me, and the bread turned out to be some kind of real, correct, fragrant without any spices.
🔗

[Svetlana]

Svetlana,! Excellent result! Clever girl!

This baking method is very convenient for me, and the bread turned out to be some kind of real, correct, fragrant without any spices.

So I published this recipe, because I often use it as simple, convenient and always successful. Pekies for health!

Dough and cold fermentation - they determine the taste and aroma.

ours!
Lina, murr,

ours!

Exactly! As simple as possible, yet effective and even effective!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Linadoc]

Linadoc, congratulations on a well-deserved victory! The bread is really delicious!
I baked it with Yuri's potato-hop yeast,

"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (Yuri K)

in time, of course, it turned out much longer, more than 1.5 days from kneading dough to baking, but it's worth it

Here is the timing:
"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. # 2978

The dough was kneaded on whole grain spelled flour. The dough was on BC flour, put honey and lard (fat from the New Year's goose). I did not find a suitable kazan, I baked it in a mold with steam. Thanks to yeast, honey and long-term proofing, the bread turned out to be very fragrant and fluffy.


Thanks again!

[Svetlana]

Oh! And I don’t know that bread is the best recipe of the week! Thank you for rating!!! Bake to your health!
Svetlana, creditable bread! Give the record book - "five"! Both the structure and the form are excellent! Clever girl!

Well done for adapting to your yeast! I have not been fond of wild yeast for a long time, I use ordinary baker's yeast and fermented milk culture, which leads to the desired physiological and baking result in a more direct and microbiologically more accurate way. But I respect the hobby of others!

[Linadoc]

Linadoc, Congratulations! I really want such bread. One question: do you heat the cauldron together with the oven?

[Yaroslavna]

Yaroslavna, Thank you! Do not heat the cauldron. There, in fact, the bread undergoes the final proofing. Then you just put it in a hot oven and that's it. And in general, the recipe is good because there is little to do there, everything seems to happen by itself, in a natural way with minimal body movements

[Linadoc]

Linadoc, Thank you! I need to buy flour of the 1st grade, otherwise it's over.

[Linadoc]

Linadoc, Congratulations! : rose: Very tempting bread I will try.

[Linadoc]

Linadoc, luxurious bread!
With a medal!

[Linadoc]

Linadoc, Lina, congratulations Thank you for the bread

Lina, congratulations on your victory!
I have two questions:
1. Can maltodextrin be used instead of sugar (honey, invert syrup)?
2. Can the dough be kept cold for 19-20 hours? There is no other way during the working week. Do I need to somehow adjust the yeast then?

With a reward, Linochka!

[Catherine]

Catherine, Tatyana (eye), Tatyana (Tatyana1103), Svetlana, Elena Kadiewa, thank you girls!

Can maltodextrin be used instead of sugar (honey, invert syrup)?

Shine, can. This is essentially the same oligosaccharide, starch molasses, so it will perform its function - feeding yeast and lactic acid bacteria during autolysis ("cold fermentation"). In any case, any polysaccharide added during this period in the amount of 1 tbsp. l. will be completely utilized by yeast and bacteria for its growth and development, nothing will remain in the dough.

Can the dough be kept cold for 19-20 hours? There is no other way during the working week. Do I need to somehow adjust the yeast then?

It is possible if the temperature in the refrigerator is + 4 + 5 *. But I do not advise more than 20 hours - the dough can over-acid and will not work well and may even become watery. Therefore, in this case, it is better to reduce the amount of yeast added to the dough by (1 g dry or 3 g pressed) and add 20-30 grams of flour when kneading the dough.

[Linadoc]

Linadoc, Linochka, with Pobeda and Myadalka !!!

[Linadoc]

Linadoc, thanks for the medal recipe

It will cool down, we will try.I really haven't baked for a long time and I haven't done enough with molding today, well, I think it won't affect the taste

Incision