home Homebaked bread Bread recipes Baguettes Baguette on dough pulisch (according to D. Hamelman's recipe) in a Gorenje BM1600WG bread maker

Baguette on dough pulisch (according to D. Hamelman's recipe) in a Gorenje BM1600WG bread maker

Baguette on dough pulisch (according to D. Hamelman's recipe) in a Gorenje BM1600WG bread maker

Category: Yeast bread
Baguette on dough pulisch (according to D. Hamelman's recipe) in a Gorenje BM1600WG bread maker

Ingredients

Wheat flour 1 grade 220
tap water 200
fresh yeast 0.5
Dough:
Wheat flour 1 grade 446
tap water 220
fresh yeast 7
salt 13
dough (all)

Cooking method

Opara Pulish
1) In the evening we load 220 g of wheat flour 1 grade into a bucket
220 g of filtered tap water
0.5 g fresh yeast (about half a pea size)
In the menu, select the mixing program (9) and run. This program lasts 10 minutes. Since the volume of the dough is quite small, it did not mix very well, I mixed it with a silicone spatula
Dough.
First you need to program the HP.
I selected the following options
Kneading 1 - 15 min
Ascent 1 - 30 min
Kneading 2 - 1 min
Ascent 2 - 1 hour
Ascent 3 - 1 hour
Baking - 65 min
Heating - 0
Add dough ingredients to the bucket
Wheat flour 1 grade - 446 gr
Tap water, filtered - 220 g
Salt - 13 gr
Fresh yeast - 7 gr
If you use dry yeast, you need to reduce its amount by three times.
Fermentation of this dough should be 2 hours, with one stirring every hour.
Therefore, after starting the program and finishing the batch, we pause the HP for 30 minutes. I was timing.

After 30 minutes we start the program again and we can relax.
But I manually adjusted the shape of the loaf, after the end of the proofing I sprinkled the loaf with water from the spray bottle, sprinkled with fried sesame seeds and made cuts.
The crust color was set to medium. After finishing baking, the temperature inside the loaf was 97 degrees. So next time I will increase the baking time by 10 minutes

/ that bread can also be made by hand. Dough 12-16 hours at a temperature of 21 degrees. The fermentation time is 2 hours at a temperature of 24-26 degrees, the final proofing is 1-1.5 hours. Baking in a preheated oven up to 220 gr. about 40 min
The weight of the finished loaf after cooling is 1 kg

Baguette on dough pulisch (according to D. Hamelman's recipe) in a Gorenje BM1600WG bread maker
Baguette on dough pulisch (according to D. Hamelman's recipe) in a Gorenje BM1600WG bread maker

The dish is designed for

1 kg

Cooking program:

Kneading, Homemade bread

Note

The cost of this bread, taking into account the depreciation of equipment and electricity, 59 rubles per 1 kg
Without depreciation 32 rubles.
Depreciation is calculated as the price of HP divided by the service life

Rada-dms
Olga, you have got a very beautiful, light, lush bread! I would not refuse this!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers