Burgundy bread with ribbon

Category: Sourdough bread
Kitchen: spanish
Burgundy bread with ribbon

Ingredients

Wheat flour from. 240g
Wheat flour s 100g
Peeled rye flour 60g
Wheat sourdough 100% moisture 80g
Water 140g
Milk 140g
Salt 8g
Caramel treacle 1h l

Cooking method

  • I fed the sourdough in the evening, kneaded the dough in the morning. According to the recipe, yeast is added 2-3 g, but I took a chance and did it without yeast.
  • I mixed all three types of flour and poured it into the bucket of a bread machine .. I diluted the leaven in warm water with milk, added 1 hour. l caramel syrup (you could take honey) and poured it into a bucket. Kneading for 3 minutes, resting for 20 minutes, then adding salt and kneading for another 10 minutes on the "dumplings" program. The dough was kneaded into a soft, but rather elastic bun.
  • I put it on a proofer under a plastic wrap in the oven with the light on (32g.).
  • Twice after 40 minutes, the dough was stretched and folded. Then I did not touch it for 1 hour.
  • The total time of the first proofing is 2 hours 20 minutes.
  • I pinched off two pieces of 20 g each from the dough. Form an oval loaf from the remaining dough. I put a linen napkin in the basket,
  • grated with flour. I made a braid from small pieces of dough, put on the bottom of the basket, on top of the molded bread and put it on the proofer.
  • Proofing took 1 hour 30 minutes and while I was heating the oven with the stone it took another 30 minutes.
  • During this time, the bread has doubled. I knocked it over on my shoulder blade and threw it on a stone. I sprinkled it with water, covered it with a goose bird.
  • Baking: 20 minutes under a roast pan at 230 gr., 20 minutes without at 200 gr.
  • Bread cut:
  • Burgundy bread with ribbon

The dish is designed for

Bread weighing 678 g

Cooking program:

Kneading in HP, baking in the oven

Note

Rosa's original bread recipe on the Curious Pinocchio blog 🔗... She has a calculation of ingredients as a percentage of flour. I counted it at 400 grams of flour. And of course I used the flour that we have on sale. In addition, I did not put in the yeast, I was very afraid that 20% of the leaven would not lift the bread, but it rose very well and it turned out to be a delicious, soft bread with a crispy crust.
This bread has a long history, it is from Spain, which you can also read about at Rosa. I am very grateful to her that she shared this interesting recipe.

barbariscka
It so happened that for some time the oven did not work for me and I again baked bread in KhP.
It was very interesting to compare bread baked according to the same recipe in the oven and in the HP.

Burgundy bread with ribbon

Burgundy bread with ribbon

I cannot say that it is worse in KhP, it is also very tasty and worthy bread. And how nice it is to put on a French program at night and wake up in the morning without any hassle to the smell of freshly baked bread.
But the bread from the oven is completely different. If I didn’t know, then I myself would not have believed that this is one and the same bread. It is denser, it has a different structure, a different crust ...
But nevertheless, both have the right to be. And HP, my faithful assistant, often helps me out. And when there is time, I bake this bread in the oven with great pleasure, it is just wonderful.
Gasha
Vasilisushka, luxurious bread !!!
barbariscka
Gasha
Galyunya, thank you very much !! Who are the teachers ?!
barbariscka
I decided to master a new molding Burgundy bread with a halo.
Made with 350 g of flour. She put it in a basket. Baked under a hood. For insurance, I added 2 g of live yeast.
It turned out like this bread:
Burgundy bread with ribbon

Yeast has played its part. The total proving time has almost halved. But next time I will try to make it again without them, although the bread turned out with a thin crust and amazing crumb.


Galina S
Hello Vasilisa, we all have similar tastes, I baked it a hundred times. and I liked most of all with the seeded flour. i study you
Galina S
Vasilisa hi brought you my bread to show, only I do it without a pigtail, my child loves him very much, but it is difficult for him to cut off with a scythe
Burgundy bread with ribbon
barbariscka
Galina S Hello Galya! You have wonderful bread! And the cuts are so interesting ... What kind of flour do you use?
Galina S
Quote: barbariscka

Galina S ! And the cuts are so interesting ... What kind of flour do you use?
I can't do others just
while I was sowing I did it with her, now I sow rye through a meager sieve. they say it is necessary to sow through a nylon stocking. I'll bring you rye soon in the stove sitting
barbariscka
I keep my fists to make a good one ...
yulichka2014
Burgundy bread with ribbon
Thanks for the great recipe. At least a little blurry, it's still delicious! I'm just gaining experience, but I've baked this bread several times, it always comes out well. I also add bran and buckwheat flour. Tasty!
barbariscka
This is a slightly different recipe, but I am glad that you are delicious, bake to your health!
And thanks for the photo!

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