Italian style bread with buckwheat flour (oven)

Category: Yeast bread
Italian style bread with buckwheat flour (oven)

Ingredients

OPARA:
Wheat flour 80g.
Water 50g.
Dry yeast 1 tsp
DOUGH:
Wheat flour 450g.
Bitter flour 50g.
Opara all
Salt 10g.
Water 400g.

Cooking method

  • Mix the dough and leave at room temperature for 6 - 10 hours.

  • Next, mix all the ingredients for the dough and knead very well. The combine interfered with me for 20 minutes at 1 speed, and in the bread maker the "Dough" program would be enough.
  • The dough will be thin, very moist and sticky. All manipulations with him I carry out with oiled hands and in oiled dishes.
  • Leave for 1 hour, fold in three, and leave for another 1 hour, fold in three again. It is advisable not to crush the dough, but to fold, leaving a maximum of air in it. The dough comes up very quickly.
  • Then preheat the oven, and after 30 minutes of the last proofing, bake bread at 230 degrees for 15 minutes under a lid, 20-25 minutes without a lid.
  • I have a miracle saucepan with thick walls, the lid of which can serve as a frying pan. Here I bake on it, the pan itself serves as a lid. I warm it up with the oven, put the bread on the hot.
  • It turns out a very fragrant bread, without a buckwheat flavor. Delightfully rubbery crumb.

  • 🔗

Time for preparing:

3 hours

umnovka
Thanks for the recipe, I liked it very much, it is rare when such delicious bread is succeeded.
Only I did not bake in a frying pan, but in a bread maker in the basic mode.
Frost
umnovka, thanks for the tip!
Is it really possible in a bread maker? Did you add flour? The fact is that for this bread the dough is soft, it does not collect into a bun, it spreads. So I put it in the oven!
umnovka
I added everything according to the recipe, only the dough strictly, and when I began to mix all the other ingredients, I took everything exactly half as much, I didn’t know what would happen. that the dough should be very tender. So laziness is the engine of progress !!!
svt47
And I have a problem with buckwheat flour. Once I baked according to one recipe from this site, and specifically took buckwheat instead of rye flour. Nothing came out the insides looked like powder. And today, by mistake, I added it instead of rye, the ratio is 220 wheat to 150 buckwheat, a recipe with choux rye malt. The bread sat down, but tasty. Buckwheat flour seems to need less, 50-75 grams should be added, as in the recipe above.
Frost
svt47That's for sure, buckwheat flour requires more water than wheat flour. Look in Baking Basics, u Admin there is a wonderful article about it. And I highly recommend trying the "Buckwheat Fluffy Bread" from this section. It's amazing, believe me. And the recipe is absolutely verified, it always works.
umnovka, thanks for the experiment, I will bake it in HP in the absence of time!

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