Bread "Porthos" on dough

Bread "Porthos" on dough

Category: Special bread

Ingredients
Dough:
wheat flour, c / z	50 g
rye flour c / z (wallpaper)	25 g
warm water	50 ml
kefir	50 ml
dry yeast	1 g (1/4 tsp)
---------------------------------------------
Dough:
the water is cold	100 ml
cold kefir	80 ml
premium wheat flour	225-230 g
dough	all
hard cheese	50 g
sunflower seeds, linseed seeds, sesame seeds	30 g
dry herbs (basil, oregano, thyme, marjoram)	1 tbsp. l.
salt	6 g

Cooking method

Exceptionally tasty, delicate, airy, aromatic and beautiful bread. One of my favorite Eurobreads. In general, I do not really like "Eurobread" - bread of high moisture content from premium flour (high quality). Although such bread looks impressive, in fact, these are short carbohydrates, practically useless, if not harmful, bread. But this one, "Porthos", is still a little different - it contains cheese, herbs, seeds, which significantly increases its benefits. There are several recipes for such bread. I chose for myself the option that was most saturated in taste and aroma and enriched it with whole grain (c / w) wheat and rye flour, various seeds, herbs and kefir. And, as usual, I do not bake with sourdough, but with an absolutely identical substitute for it - a long "cold" dough with yeast and kefir.

Stir all the ingredients just with a spoon in a container with a lid, taking into account that the dough will increase by 3-4 times. Close the lid and leave to rise at room temperature for 1 hour. Transfer to refrigerator for 18-20 hours. To warm up to room temperature for 1 hour.

Pour the flour with ice water and kefir, mix until combined and leave for the same 1 hour as the dough. This is usually called "leave for autolysis" in Euro-literature. In fact, autolysis occurs under the influence of yeast and lactic acid bacteria in a refrigerator. And during this effect of cold liquid on the flour, the gluten simply swells with the formation of long threads, which later form the frame of the dough and give it elasticity. During this time, the flour absorbs and binds the bulk of the liquid, allowing the dough to subsequently retain its structure and shape despite such high humidity. And the humidity of this test is already 93%.

After an hour, add dough and salt to the swollen flour and knead until smooth dough for about 15 minutes. I do everything in a bread maker, I just start kneading the dough for about half an hour. At first, the dough will be smeared along the bottom and walls of the bowl, but after 20 minutes it will already perfectly collect into a ball and peel off the walls.

Leave to ferment under a film in a warm place for 3 hours, at the end of which the dough will be much less sticky and smooth.

During fermentation, you need to do the "fold-stretch-round" procedure twice approximately every 45-50 minutes. The first time, just stretch-fold-round on a floured surface. It is better to do this with a greased spatula. This will keep the airiness, simplify and speed up the process. Hands should be lubricated with oil. Working with a dough with a moisture content of more than 80% seems rather difficult, and this dough is generally 93% moisture. But it seems so. For clarity, I filmed this process.

While the dough is coming up, fry the seeds in a dry skillet until golden brown. This will facilitate the conversion of phytic acid into a bioavailable form. I take them roughly equally. Leave some of the seeds for sprinkling, the rest will go into the dough.

During the second "stretch-fold-round" process, stretch the dough in the form of a square on a floured surface, sprinkle with herbs, some seeds and grated cheese.

Do the same folds with the dough as you did the first time. That is, first turn the bottom edge up to 2/3 up.

Then overlap the sides.

Then pull the top of the dough down and twist tightly like a roll.

Fold the roll in half along the long side and round. Leave to reach the end of fermentation under a film in a warm place. All these folds will form beautiful large pores.

At the end of fermentation, place the dough on a floured surface and leave for preforming for 15 minutes under a plastic wrap. In the meantime, sprinkle flour and remaining seeds on the proving basket.

Carefully carry out the molding with oiled hands. The dough practically does not stick either to the surface or to the hands. Forming is carried out by rolling the dough into a rather tight roll, which is then folded and rolled along the long side, rounded and placed in the prepared basket with the seam up. Leave for proofing for 1-1.5 hours under a plastic wrap in a warm place. I put it in a warm oven with steam, pouring boiling water into the pan at the bottom for this.

After an hour, turn on the stove to heat up to 250 * C. Turn the workpiece over onto the parchment carefully.

Then there are 3 options:
- Transfer to a cauldron for 30 minutes under a lid, cut and bake in a cauldron from a cold state;
- Heat the cauldron together with the oven, transfer the paper with the workpiece into it, cut, bake from a hot state;
- Heat the baking sheet together with the oven, cut the piece and transfer the parchment with the piece to the hot baking sheet, bake with steam.
I've tried all the options. I like the first option the most. After an hour of proofing, I turn on the oven at 250 * C, turn the blank directly into the cauldron sprinkled with bran, make an incision, close the lid and leave it in a closed cauldron until the oven is fully heated for about 30 minutes.
In the photo I have the second option - I put the parchment with the blank into a hot cauldron and cut it.

In the first option, we move the closed cauldron into the oven and bake for 20 minutes, remove the lid, lower the temperature to 210-220 * C and bake for another 20-25 minutes.
When baking according to the second and third options, the proofing in the basket should be 1.5 hours. Bake for 15 minutes at 250 * C under the lid (for the second option) or with steam (for the third option), lower the temperature to 220 * C, remove the lid or remove the steam and bake for another 25 minutes.

Remove the bread from the cauldron and let cool on a wire rack under a towel. Done! Delightful, beautiful, large-pored, openwork-airy, fragrant, delicious bread that you can eat without everything!


Here is a cross section of the bread. The pulp is openwork-airy, pores of different sizes, crispy crust.

And these are the slices of sweet bread. Cheese, seeds and herbs are visible.

Note

Thanks to the composition and method of preparation, the undesirable effects of bread made from premium flour are minimized, and the benefits and pleasure are multiplied many times over. Bake to your health!

Just awful !!!

[Linadoc]

Wow, what a handsome man!
Linadoc, Thank you!

Girls, thanks! It is exceptionally tasty and aromatic, you can enjoy it just like that, without everything! And making it is also easy, although it seems difficult. It requires a total of 25-30 minutes of personal time. You just need to acquire some skills, but it's not difficult. Harder to describe

I put a dough))) I'm afraid of wet dough, I hope I can handle it tomorrow.

[Yaroslavna]

Yaroslavna, Do not be afraid! Once you do it, you will understand that it is quite simple and it works for everyone and always. The main thing is to choose the right spatula that will be convenient to work with. I have an ordinary building one, 150 mm wide. Already 5 years, like. It is convenient for me with him, simple and easy.

[Linadoc]

Linadoc, stunningly beautiful bread! I'll bookmark the recipe for now!

[Linadoc]

Linadoc, dizzy! Thank you!

Ha, Porthos! Simple and rude, but a Frenchman and a nobleman - you must definitely bake

Impressed. Handsome. I went to put dough

Linochka, what a piece of bread !!!
Needless to say, only delight!
I took the recipe!

Thank you girls! It's also very tasty, and what an aromaaaaat! You walk, walk around him in circles ... and then you tear off a chunk and into your mouth

Done))) Well, what can I say, I was afraid of him in vain, the dough came out wonderful, not so sticky as it seemed to me, and by the end of all the proofings it almost did not stick to my hands. I missed a little with seeds, the sunflower seeds are over, I took sesame seeds and flax as per the recipe, 30 grams, a lot of this, they crumble from the top, but these are trifles. I baked according to the first option, from a cold cauldron .. The loaf looks so big, but the weight of the fluff is almost))) it smells amazing



When it cools down, I'll bring the cut.

[Yaroslavna]

Ooooooo !!! Yaroslavna, smart girl! The handsome man is already ready !!!

not as sticky as it seemed to me, and by the end of all the proofings it almost did not stick to my hands.

Wooooot! And what am I talking about! Try once

under my strict guidance

and it will immediately become clear that this is quite simple and not at all scary!
Only, maybe I didn't write very clearly, according to the first option - the oven is hot, it is hot 250 * C in all variants, and the cauldron is cold, not hot. According to the second option, everything is hotter - both the oven and the cauldron. According to the third - everything is also hotter - both the oven and the baking sheet.

[Linadoc]

Linadoc, Lina, I corrected, was mistaken, of course from a cold cauldron.

Aaaaa .... Well then, everything is OK! But all the same, it will not hurt to pay attention to important details once again.

[Linadoc]

I carry the promised cut.





I liked the bread very much, light, tasty, aromatic. Bake everyone
Linadoc, thanks for sharing your wonderful recipes with us

I carry the promised cut.

great cutter for the first such bread! Openwork and porosity! And how tasty and fragrant it is - I know that very well.
But there is no limit to perfection! Hint: Don't be afraid to twist and twist the dough in different directions as you shape. And while shaping the bread, you do all the same manipulations with the dough as in the video, but at the end of each fold you tightly seal the edge of the dough, as if closing the air bubble in the fold. Then the porosity will be more evenly distributed throughout the loaf.

[Linadoc]

Linadoc, thanks for the advice, we will study further)))

Yes always please! Don't feed bread, let me explain something

Wonderful bread, I have a question, if there is no bread maker, kneading by hand for how long and are there any nuances?
Thank you!

[ludmila_spa]

ludmila_spa, then knead first with a wooden spoon, because it is watery, until smooth. It's 20 minutes for sure. And as soon as it starts to gather in a bun, you can put it in a greased container under the film. But after 45-50 minutes, work with your hands and a spatula, as in the video.

Thank you, I will definitely try to bake.

It turned out great, despite some uncertainty, it took 100 grams more flour. Thank you.



baked with steam on a stone

[Lantana]

Lantana, 100 g more flour? This is no longer this recipe. You can add 15-20 grams, no more.

the main thing is that the bread turned out to be delicious, it seems to me that I initially filled it with liquid, I was just distracted, today I put it on for the second time, this one has already been eaten, tomorrow I will bake it and check it out, but the bread turned out as it should and the crumb structure did not suffer. My starter cultures are good, but I periodically "kill" them, I don't feed them, and here the bread tastes no worse than starter cultures, the family has already approved well

This is delicious bread!


It all started with lengthy calculations of time intervals: what time to put the dough in order to keep within with baking in the daytime of the day off)
As soon as everything was calculated, I put the dough, left it on the table. She glanced at the clock "to put it in the refrigerator at five minutes" and decided to wait until an even hour. Three hours later, the husband accidentally found the dough on the table and asked if it was time to put it in the refrigerator ... It so happened that the dough stood on the table not 1, but 4 hours, then 14 in the refrigerator, total 18. I decided that Enough, I opened it and on time, it almost sagged. Raw yeast 3 g.
Flour had to fill up the maximum possible 20 g, kneaded Kesh for 30 minutes.
Oddly enough, there were no problems with folding.
Of the additives, I decided to give only walnuts 30 g and cheese, I liked the taste, I didn't want any more herbs or seeds.
I baked in the third way, sprinkled well, but I understand that this is not enough, steam is needed.

[Tatyana]

Tatyana, , excellent result! And the photo is great! Clever girl! And the bread is really delicious, a fact.

[eye]

eye, Tatyana, what a handsome man!

Linadoc, and also it does not harden for a long time, I still have a small piece left, tomorrow we will finish it, dried out a little, but still soft

[Linadoc]

Linadoc, thank you, I am very flattering such an assessment!
This is my first experience, I will certainly repeat, I liked it very much.
Yaroslavna, thank you for the praise, we also liked the look.

he does not get stale for a long time

Yes??? Didn't know, I was eaten in 1-2 days

This is my first experience

But you won't! Masterfully done!

There was only 1 fit. I put sesame seeds and bran in the dough. I forgot the salt. The form is a nightmare. But still very tasty! I will improve.
Yes, people are also asking if there is bread Athos and Aramis.

Athos and Aramis.

I would venture to suggest that it could be a loaf and baguette

[Barbara]

Barbara, the beauty!!! Very airy and porous! Well done!

is there any bread Athos and Aramis

I haven’t met yet, but I will try to clarify this issue!

assume that it could be a loaf and baguette

It is possible!

[Linadoc]

Linadoc, I am puzzled: I repeated the recipe, observing the time intervals, and the result was less impressive: after holding for 4 hours at room temperature, then 15 hours in the refrigerator, the option, to our taste, seemed richer in "breadth", and in the second version, very walnut is active sounded against a calm, neutral background. The flour is the same, kefir too. For the purity of the experiment, there will definitely be a third time, and I am very grateful to you for the new bread format for us, I want to develop in this direction.
Yes, I baked it from a cold cauldron: it turned out to be a larger loaf.

[Tatyana]

Tatyana, here you are the mistress: choose the time intervals for yourself, based on your conditions and tastes.

Yes, the bread is just lovely, the ciabatta is nervously smoking aside, I will definitely bake it!

[Vladimir]

Vladimir, peki! Delicious and aromaaaaaaty!

And today we dined with Porthos
I baked on a stone with steam, there is no suitable cauldron, so the shape pumped up a little, but the crumb turned out to be correct (well, it seems to me).


A little dough stuck to the basket when it was out of order, I collected this dough and made a small Porthosik bun out of it, you can see in the photo
Delicious bread, nothing left for dinner

but the crumb came out right

In my opinion, as simply perfect as I love such thin walls at the pores! Crust, wah!
Sveta, what kind of flour do you have in this bread?

[SvetaI]

SvetaI, Svetlana, second photo, just kill yourself what a beauty!

[Galina]

Sveta, what kind of flour do you have in this bread?

Galina, dough according to the recipe - wheat Tsz Kudesnitsa and whole-ground rye Garnets. But in the dough, I usually replace 10% of the premium flour with semolina or other strong flour. This time I have durum semolina, in fact - the same semolina. And the main flour is Landlife. It is new to me, I bought a 10 kg package in the Metro. It seems not bad, the bread turns out

And today we dined with Porthos

superrrr! What an openwork Porthos came out! All in lace! Clever girl!

usually I replace 10% of the premium flour with semolina or other strong flour

And it is right! I do this a lot too

[Linadoc]

Linadoc, thanks for the recipe, the bread is wonderful, I will certainly repeat it. I have such a question - is it necessary to crush the bread again after fermentation? in fact, we have already formed the bread in the second cooking and could it have already been placed in the proving basket right away or not?

[Tatyana]

to crush the bread again after fermentation?

Tatyana, I understand that the question is about shaping, not shaping? We have 2 rotations during fermentation, preforming and forming. You need to learn how to do the molding gently, without squeezing out air bubbles. If the temperature during the final proofing is low, you can simply increase the proofing time to 75 minutes. But the incision may not open very well.Therefore, I prefer the "very warm atmosphere" of the proofing (about 30-32 * C), but 50 minutes.