Custard bread with sourdough malt. ( in the oven)

Category: Sourdough bread
Custard bread with sourdough malt. ( in the oven)

Ingredients

For brewing:
Rye flour 60g
Dark malt 20g
Boiling water 250ml
For the test:
Welding all
Wheat flour 690g
Rye sourdough 270g
Kefir 200g
Honey 0.5h l.
Additionally:
Salt 12g

Cooking method

  • Prepare tea leaves, let cool until warm.

  • Knead without salt.

  • Let rise for 1 hour.

  • Add salt, knead again.

  • Form the bread and let it rise about two times in the proofer.

  • Oven with steam for 10 minutes at T 230 * C (during this time, I spray water from a spray bottle into the oven a couple of times).
  • Then another 50 minutes at 180 * C

  • Custard bread with sourdough malt. ( in the oven)


Admin

Wonderful bread Recipe stole
Misha
Another recipe for custard bread.

Custard herculean rye.

-30 g of rolled oats and 100 g of rye flour, brew 250 ml of boiling water without lumps.

While it cools down, we weigh in a bucket

-400 gr wheat

-50 gr rye

-200 gr ripe wheat sourdough

-100 ml of water

-5 gr crushed coriander

And we turn on the batch. The gingerbread man turns out to be sticky, in my opinion, brewed oat flakes act like this,
next time I will add flakes dry.

After kneading, the dough should "rest", I leave it there in the bread maker for 50 minutes, then add

-10 gr. salt

-7 gr greaves

-and 1 tsp. bran

We knead a second time, shape the bread and into a mold for proofing. We bake with steam for 50 minutes.

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Custard bread with sourdough malt. ( in the oven)
Misha
Here, I’ll show you what crumb the bread has.

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Custard bread with sourdough malt. ( in the oven)
Misha
The same dough was used to make portioned bread rolls.

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Custard bread with sourdough malt. ( in the oven)
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Custard bread with sourdough malt. ( in the oven)
yuliya_k
I have long wanted to try custard bread, baked according to your recipe # 1. Of course, I'm sorry, maybe I fucked up the very essence of the recipe and added 0.5 tsp during the second batch. yeast (could not resist)
And yet, everything from start to finish (in the sense of baking) is in the bread maker. But!
I really liked the result, such a delicate unsweetened taste, you can consume it with any dish and separately too
Thanks for the recipe! Maybe somehow I will dare without yeast ...
Misha
yuliya_k ,
bake for health and eat with pleasure!
Misha
Here I bring another successful recipe for custard with malt. Delicious fluffy bread.

BREADED BREAD
malt.


Dough:

-3 gr. fresh yeast
-50 gr. kefir
-8 gr. molasses (1 tsp)
and some flour from the total.

Welding:

-5 gr. malt (1 tsp) brew
-50 gr. boiling water

Weigh the bread maker in a bucket

-70 gr. rye flour
-330 gr. wheat
-200 gr. dispersed wheat sourdough
-4 gr. ground coriander
- 2-3 gr. drunk coffee grounds
-30 gr. water
-60 g of kefir

Rest 40-45 minutes, then add

-2 tsp salt (12 gr.)
-4-5 gr. mustard oil

Second batch, molding, proofing.
Bake 55 minutes at 180 ° C with steam for the first 10 minutes of baking.

Custard bread with sourdough malt. ( in the oven)
Misha
Another delicious, fluffy bread

Whole-grain sourdough malted bread.

-1-2gr. dark soda brew
-15 gr boiling water
-3 gr fresh yeast
-1 tsp molasses
-50 gr rye
-350 gr wheat
-180 whole grain starter culture
-250-300 ml warm water
-1 tsp rye bran
Kneading in a dough mixer for 2 minutes, then autolysis for 15-20 minutes, another 6-7 minutes until the dough gathers into a ball and stops leaving a wet trace on the bottom of the bowl, + 2h. l. finely ground sea salt. Proofing for 1 hour, kneading, re-proofing for another hour, molding - during molding try to work with the dough with care so as not to release bubbles.
Raise 40-50 minutes, bake in a preheated oven at 200 * with steam for the first minutes.

Custard bread with sourdough malt. ( in the oven)
Doriana
Good day.
Tell me, what kind of bun should turn out like a wheat one?




I answer to myself a bun "stickier" than wheat. The bread is delicious, but I'd add some salt and I added 1 tbsp of sugar ... But this is my taste of a little salty bread.










Custard bread with sourdough malt. ( in the oven)




it turned out like this:
Many thanks to the author for the recipe!
ladnomarina
Good bread. Yes, there is a sticky half-shell

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