Saratov bread in the Gorenje BM1600WG bread maker

Saratov bread in the Gorenje BM1600WG bread maker

Category: Yeast bread

Ingredients
dough:
wheat flour 1 grade	311 g
warm water	311 g
pressed yeast	10
dough:
dough	all
wheat flour 1 grade	324 g
water	133 g
salt	13 g
sugar	20 g
vegetable oil (I took mustard oil)	13 g

Cooking method

1) We put the dough. To do this, put all the ingredients in the HP, run the program - 9 - Kneading.
This program kneads for 10 minutes, I turned it off after 4 minutes. since the components are well mixed.
Turn off HP. We set a timer for 3.5 hours, if your room temperature is 24-26 degrees and we are doing household chores.
The matched dough should rise and begin to fall

2) Set the parameters for mode 15 - homemade bread
Kneading 1 - 20 min
Ascent 1 - 30 min
Kneading 2 - 0 min
Ascent 2 - 1 hour
Ascent 3 - 1 hour
Baking - 1 hour
Heating - 0 min
For some reason, my HP malfunctioned and refused to set the parameters, began to beep, by the way, I have it just recently, 10 days in total. But I had such settings on mode 16, only the baking time was more than an hour. But I started it. I just turned it off earlier.
Set the crust color to dark.
I kneaded the dough like this:
I measured out the right amount of food.
I poured all the dry components, except for salt, into a bucket, poured oil and some water into it.
I left about 50 grams of water and dissolved the salt in it.
Then she launched the program.
While kneading the dough, I gradually added this salt water, in small portions.
After kneading, the dough looked like this

This time I decided not to interfere with the process almost, as I want to pick up a recipe. so that in my absence the children could bake their own bread. Therefore, I decided to let everything take its course. do not fix anything and see what comes of it.
The total program time I had was 4.16
The photo shows the remaining time until the end of the program
The dough after the first rise

Dough after kneading, before final proofing

This is what the dough looked like after the final proofing before baking.

I made cuts on the dough, smeared with salt water and sprinkled with sesame seeds
An hour later I decided to check the readiness of the bread and was not mistaken with the time, the temperature inside the crumb was more than 98 degrees. So the bread is baked

She took it out of the bucket:

Did not wait for complete cooling, cut it warm

Like any high-quality bread, this bread, after pressing, completely restores its shape, has a delicious crispy crust.
Delicious white bread
I did not have time to weigh the finished loaf. The ingredients were 1125 g
Most likely the bread yield is 1000 gr
It is better not to do more. After the first lift, this amount equaled the side of the bucket.
The bread is delicious. But with a longer fermentation. I think it would be even tastier. You can put 1 g of yeast in the dough and ferment for 12 hours, and then on the described mode, but add another 5 g of yeast to the dough.
I just the other day made bread in the oven without kneading on the same flour. I liked it better. But I don't really like pure white wheat bread at all. Made for children who, on the contrary, love this bread very much.

The dish is designed for

1 kg

Cooking program:

Kneading, Homemade bread

Note

Products for this bread cost 47 rubles
I took this recipe and technology here 🔗

Thanks for the recipe! I will definitely try.