BREAD WITH TOPINAMBUR.

[BREAD WITH TOPINAMBUR.]

BREAD WITH TOPINAMBUR.

Dough:

-2 g fresh yeast
-10 gr molasses
-50 gr whey
- a little flour from the total amount

We measure in a bucket of bread maker

-350 gr wheat
-25 gr rice
-25 gr corn (total 400 gr)
-15 gr Jerusalem artichoke (powder)
-180 g dispersed starter culture
-150 g whey

Kneading, rest 45 minutes, then add

-10 grams of crushed sea salt
-2-3 grams of flaxseed oil

Second kneading, shaping, proofing and baking 55 minutes at
180 * From the first 10 minutes with steam.

The bread turned out to be delicious - fluffy crumb, thin crispy crust

Here's a cutaway

[Misha]

Misha
You never cease to amaze with your recipes! The bread is fabulously good! It's a pity that I'm still "afraid" of recipes with dispersed sourdough, for me it's "dark forest" ...

Jerusalem artichoke bought bread at VDNKh in the House.

Here's what was on the label.
Jerusalem artichoke powder contains inulin polysaccharides.
In baking, Jerusalem artichoke is most expedient to use in the production of crackers, dryers, muffins, cookies, rye-wheat bread.
Add when kneading dry dough at a dosage of 3-5% to the flour mass.

[Misha]

Misha
You never cease to amaze with your recipes! The bread is fabulously good! It's a pity that I'm still "afraid" of recipes with dispersed sourdough, for me it's "dark forest" ...

Krosh, thank you great
So, you should not be afraid of sourdough, but make friends and bake healthy yummy

[Misha]

Misha
You are right as always. I’ll probably “be afraid” a little more and will also start making friends with sourdoughs!

[Misha]

Misha
You never cease to amaze with your recipes! The bread is fabulously good! It's a pity that I'm still "afraid" of recipes with dispersed sourdough, for me it's "dark forest" ...

Krosh, I'm with you! Maybe ... we're still ... without her?
MISHA (smiley, actively bowing), maybe ... For the lagging layers of the population ... would you advise what to change it to?

[Hairpin]

Hairpin
I bow actively with you ...Misha, and maybe you really will advise? And then I have the same jar of Jerusalem artichoke is not open yet ...
To put her in business ...

[-2-3 grams of flaxseed oil]

-2-3 grams of flaxseed oil

I re-read the recipe again ... But you can't heat flax oil ...

And about the amount of yeast ... It seems like pressed take 2-4 grams per 100 grams of bread. The bread is light, so it should be 8 grams. Probably the difference of 6 grams is made up by the starter culture ... That is, you can change 180 grams of the starter culture for 180 ml of water / whey / milk + 6 grams of pressed yeast ...

Why is the molasses in the dough? She probably plays the role of sugar.

The first stage of schizophrenia ... She asked herself, she answered, she argued with herself ... The Internet is no longer needed. I can sit with myself in the Word and discuss. Will be cheaper...

No, you won't be able to change 180 g of starter culture for 180 ml of whey, the starter culture also consists of grain flour. And I will say right away that replacing the leaven with yeast is a thankless task, it loses bread in taste and quality.
In this bread, you can safely and those 2 gr. remove yeast from the sourdough recipe and bake only with sourdough, yeast was added only to speed up the proofing, and yet, such an amount of yeast removes the sourdough sourness, making the taste softer, or something.
By the way, you can bake without oil, and even without sugar, and then the taste will be a little, but already different.
Try to make it exactly according to the recipe for a start, and then decide for yourself what you can do without in the recipe, without sourdough, without oil, or something else to come up with - but then the recipe will be different.

You can change the sourdough ... for another sourdough, in the sense that you can't change it for anything. We'll have to grow, whatever one may say. But if you do not sourdough at all, then add 8 grams of yeast per 400 grams of flour, only then you yourself will have to peep behind the bun and adjust the flour-liquid ratio, the rest is according to the recipe. Good luck. This bread is worth the trouble.

Dry Jerusalem artichoke this year? It grows in the country, I really love salads from it in the spring, and more often it does not come to salads - I eat it while I clean

[PEA BREAD WITH TOPINAMBUR in broth !!!]

I bring another delicious bread!

PEA BREAD WITH TOPINAMBUR in broth !!!

We make the dough (let it stand while we load the rest of the ingredients into the bucket):

-2 gr. fresh yeast

-1 tsp molasses

-70 gr warm milk

and some flour from the total.

In the bucket:

-350 gr wheat flour

-50 gr pea flour

-150 g dispersed starter culture

-20 gr Jerusalem artichoke (dry powder)

-130 gr beef broth

+ all the dough

Knead, let rest 45 minutes, then add

-15 grams of oatmeal

-10 gr salt

-7 grams of mustard oil.

Knead a second time with salt and butter, shape the bread (folding in an envelope several times), and let rise.

The bread increases in volume by 3-4 times !!!

Baking at 180 * C for 55-60 minutes. The finished bread should emit a dull sound when tapped !!!

The bread is airy with a regular-thin crispy crust, and very, very tasty.

[Misha]

Oh yeah Misha! Whatever bread is a work of art !!!Misha, in the photographs of your breads, eyes rest! How nice it is to contemplate such beauty !!!

And tell me, please, what is dispersed leaven?

Dispersed sourdough is by and large an ordinary sourdough, but instead of flour it is fed with sprouted and ground grain in a blender.

Got it, thanks a lot.

[Krosh,]

Krosh, thank you
Here comes the crumb. The bread is already cold and is already being eaten

[BREAD ON MANNKA WITH MILK TOPINAMBUR.]

Today we have such a version of this table bread

BREAD ON MANNKA WITH MILK TOPINAMBUR.

Made according to the pea recipe, with some changes:
We make the dough (let it stand while we load the rest of the ingredients into the bucket):

-2 gr. fresh yeast

-1 tsp molasses

-70 gr warm milk

and some flour from the total.

In the bucket:

-350 gr wheat flour

-50 gr pea flour (added 50 grams of semolina)

-150 g dispersed starter culture (top dressing was dispersed grain and semolina)

-20 gr Jerusalem artichoke (dry powder)

-130 gr beef broth (added milk)

+ all the dough

Knead, let rest 45 minutes, then add

-15 grams of oatmeal

-10 gr salt

-7 grams of mustard oil. (2-3 gr)
Very tasty.

Milk crumb with semolina.

[BREAD WITH WHEAT-RYE TOPINAMBUR WITH CHEESE ON BOUILLON AND DISPERSED LEAVE.]

BREAD WITH WHEAT-RYE TOPINAMBUR WITH CHEESE ON BOUILLON AND DISPERSED LEAVE.
All according to the same recipe with changes.
We make the dough (let it stand while we load the rest of the ingredients into the bucket):

-2 gr. fresh yeast

-1 tsp molasses

-70 gr beef broth

and some flour from the total.

In the bucket:

-340 gr wheat flour

-60 gr rye flour

-150 g dispersed starter culture

-20 gr Jerusalem artichoke (dry powder)

-20 g processed cheese

-130 gr beef broth

+ all the dough

Knead, let rest 45 minutes, then add

-15 grams of oatmeal (5 cereals)

-10 gr salt

-7 g ghee