Milk sieve from flour of the 1st grade (oven)

Category: Yeast bread
Milk sieve from flour of the 1st grade (oven)

Ingredients

Wheat flour, 1st grade 500 g
Whole milk 3.2% fat 100 ml
Dry fast-acting yeast 1.2 g
Light maltose molasses 10 g
Salt 7.5 g
Water 200 ml

Cooking method

  • Boil milk and stand at + 90 ° C for 30 min. Cool down.
  • While the milk is languishing, stir the yeast with 50 g flour from the total amount of flour according to the recipe and then mix them with 200 g of water (+45 ° C) and 10 g of colorless molasses or light honey. Leave on 50-60 min to activate the yeast. Try to keep the temperature of the chatterbox at + 30-35 ° C. The author of the recipe advises putting a mug of yeast mash inside another mug of hot tap water (+ 45-46 ° C). From time to time, you can stir the chatterbox and replace the cooling water in a large mug with fresh warm water.
  • I simplified the task for myself - I put the milk in a thermos.
  • This is what my mother did when she prepared stewed milk for homemade fermented baked milk!
  • That's when her experience came in handy.
  • Activated yeast after an hour looks like this:
  • Milk sieve from flour of the 1st grade (oven)
  • Knead the dough in a food processor, knead well and leave to ferment at + 28-30 ° C on 4 hours.
  • The dough will rise significantly during fermentation, despite the scanty amount of yeast!
  • The dough smelled of stewed milk!
  • After the bread is molded -
  • Milk sieve from flour of the 1st grade (oven)
  • final proofing 45 minutes at + 35 ° C.
  • Make cuts before baking.
  • Bakery products 45 minutes at + 200 ° C with steam in the first half of baking.
  • On the grill:
  • Milk sieve from flour of the 1st grade (oven)
  • Milk sieve from flour of the 1st grade (oven)
  • Before cutting and admiring the wonderful, very bready and wonderful milk sieve, the bread must be allowed to cool for 40-45 minutes, wrapped in a thick towel to form a thin crust!
  • Milk sieve from flour of the 1st grade (oven)
  • Milk sieve from flour of the 1st grade (oven)
  • Milk sieve from flour of the 1st grade (oven)
  • Milk sieve from flour of the 1st grade (oven)
  • Enjoy your meal!

Time for preparing:

7 o'clock

Cooking program:

oven

Note

A source:

🔗

Arka
Axiom, what kind of milk is it ?! This is GOLD bread!
You are already predictable ...
... in its perfection
Axioma
Arka! THANK YOU!

Predictability doesn't bother me.
The incisions excite me - I am still very far from perfect, there is an endless edge of work and skills.

And another important point!
The neighbors will just kill me soon!
Omela
Quote: AXIOMA

The neighbors will just kill me soon!
And what is it? Out of envy, perhaps?

shl. the bread is great !!!
Axioma
Omela, good health to you!
Judge for yourself ... They have not been looking for salt for a long time.
A neighbor recently uttered: "Well, you can't scoff like that! ..
I come home from work hungry (his wife comes later), and from your apartment- each the day is pouring in SUCH extremely appetizing, delicious aroma. And he added that he risks choking ...
My neighbors are kind. When we meet, they always wish me good health!
But the thought that I create inconvenience for them and bother me ...
Something needs to be changed ...
Omela
Quote: AXIOMA

I come home from work hungry (his wife comes later)
Gee ... but not vice versa ??? First the wife, and he a little later ...

shl. do not think anything like that .. they just buy HP faster.
Arka
Quote: AXIOMA

And another important point!
The neighbors will just kill me soon!

But this is unlikely!
You, as in pillows, in your numerous airy breads, you can hide! There will be such a magic bread screen
korsar
What a wonderful bread !! And what can replace molasses? I have not seen this on sale here
ikko4ka
What bread! I will definitely try to bake!
What was the substitute for molasses?
limon
Your sieve is simply delicious, thanks for the recipe for Molasses, I replaced it with beet syrup in our stores, and I took premium flour. I liked the bread very much.
kisuri
Quote: AXIOMA


Predictability doesn't bother me.
The incisions excite me - I am still very far from perfect, there is an endless edge of work and skills.
What do you want from your incisions? In my opinion, they are wonderful. The original is no better.
Mata Hari
And I had a question ... I always have it with such recipes.
How to create a temperature of 30 or 40 degrees at home for fermentation, as in this recipe for 4 hours? It never occurs to me. In the oven I have a minimum temperature of 50 degrees, there is an air grill: there is also at least 50 degrees. Can you please tell me who adapted how?
Admin

Place a cast iron skillet on the stove, turn on the fire and heat the skillet to the desired temperature. I put the pan with high sides and bottom up.
Place the dough, cover with warm top. For these cases, you can make (sew) a special insulated cap
Monitor the temperature of the pan constantly if you need to heat it up more.
Axioma
Quote: ikko4ka

What bread! I will definitely try to bake!
What replaced molasses?

korsar,
ikko4ka !

I didn't replace molasses with anything ... I have enough of it for baking! Both light and dark.
Light, today, packaged in glass containers of 0.5 kg, molasses in our city is offered by a store in the building of a bakery plant. The dark is over.
On the street Malinovskogo, 80 there are the capacities of the starch-syrup plant of the Trade House "Krakhmoloprodukt!" Of the concern "Ukrprominvest"!
The same concern, 100 km from my house, is located the Dneprovsky starch - a treacle plant, at one time the largest producer of corn processing in Europe!
But there, in the sales department, the release of molasses in drums, at least 48 kg!
If you can't agree on less ...
ikko4ka
AXIOMA. thanks for the answer! But you can't buy molasses from us .... We'll think about what to replace.
Very but such a bread to bake hotts.
Ryzha
Quote: AXIOMA

korsar,
ikko4ka !

packaged in 0.5 kg glass containers, molasses in our city is offered by a store in the building of a bakery plant.
I am also from Dnepropetrovsk, but I have never seen molasses. And where the bakery plant is located - on the street. Gorky?
Altusya
I baked this bread yesterday. But I did not follow the list of ingredients, since I do not have 1st grade flour. Baked from general purpose flour and added honey instead of molasses. But in time she stuck to the recipe.
The dough came out heavy, rather than from the flour.
Here in the picture the bread seemed to be bursting. He is so golden and even as if the crust was bubbling. I don't really have it that way. Everything is baked. But even in baked form, it is still so heavy on the head.
In the context of fine porosity and large pores och. few. The bread is delicious. When you cut with milk it gives. Although I didn't manage to darken the milk in a thermos. It remained as it was milk. I didn't understand what should have happened to him there in 30 minutes.
After baking, I thought that it might be necessary to replace all the liquid with milk. Well...
The crust is crunchy. But I love the crunchy crust.

In general, I liked it, although this is probably a completely different bread.
Ryzha
Thank you for the store phone
Axioma
Quote: Mata Hari

And I had a question ... I always have it with such recipes.
How to create a temperature of 30 or 40 degrees at home for fermentation, as in this recipe for 4 hours? It never occurs to me. In the oven I have a minimum temperature of 50 degrees, there is an air grill: there is also at least 50 degrees. Can you please tell me who adapted how?


Mata Hari
, I was more lucky with the oven than you!
In my electric oven, there is a fermentation mode for yeast dough with three temperature values: 30 ° C, 35 ° C and 40 ° C.

Besides advice Admin, for which many thanks to her, I still have a way to maintain the temperature for fermenting the dough:
Milk sieve from flour of the 1st grade (oven)
Buy a similar heating pad with a temperature controller.The cost of such equipment is not more expensive than an oil electric radiator ...
In any case, you cannot do without a thermometer to control the temperature value.
Ryzha
And I make it even easier: I heat the water in a saucepan to the desired temperature, remove it from the heat, put a bowl of dough on top, and cover it with a towel. Heat it up as the water cools.
Axioma
Quote: Altusya

... Although I didn't succeed in darkening milk in a thermos. It remained as it was milk. I didn't understand what should have happened to him there in 30 minutes.
...

Altusya, since you have problems with stewed milk, isn't it easier to use ready-made stewed milk?

Milk sieve from flour of the 1st grade (oven)
You risk nothing.

Quote: Red

And I make it even easier: I heat the water in a saucepan to the desired temperature, remove it from the heat, put a bowl of dough on top, and cover it with a towel. Heat it up as the water cools.

Ryzha, commendable!
On the principle of a water jacket: PLATE IN PLATE!
Place the closed bowl with the fermentation dough in a bowl of water of the required temperature (40 - 45 ° C).
As the water in the basin cools down, add warm water from the kettle or from the hot water tap ...
It couldn't be better!
Ay-yes Ryzha, ay-yes - well done !!!
But you can't do without a thermometer! ..
We'll have to fork out for a thermometer.
Altusya
Yes, of course, ghee is sold in the store. But running after him somehow was not comme il faut. We must torture the usual.
Ryzha

[/ quote]

But you can't do without a thermometer! ..

[/ quote]
Why isn't the index finger of your right hand a thermometer?
GruSha
I also once baked this delicious bread, baked in a cauldron

Milk sieve from flour of the 1st grade (oven)

Milk sieve from flour of the 1st grade (oven)

Axioma

GruSha! Luxurious photo!
Your bread is incredibly beautiful and colorful, I cannot look at such with indifference!
THANKS for the pleasant moments !!
GruSha
thank you very much! insanely nice to read such reviews
Omela
And my goose sieve.

Milk sieve from flour of the 1st grade (oven)

Milk sieve from flour of the 1st grade (oven)

Milk sieve from flour of the 1st grade (oven)
GruSha
ooo gorgeous !!!
Omela
GruSha ,
Pampushka with garlic
Axiom, what model of such a wonderful oven?

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