Buckwheat bun on a big bag (oven)

[Biga]

Buckwheat bun on a big bag (oven)

Category: Yeast bread

Ingredients
Biga
Wheat flour, premium	150g
Buckwheat flour	20g
Rye flour, peeled	15g
Yeast, pressed	2g
Water	100g
Dough
Wheat flour, premium	200g
Buckwheat flour	20g
Rye flour, peeled	10g
Yeast, pressed	2g
Salt	7g
Water	200g

Cooking method

• It's not that I don't like buckwheat porridge, no. Just about a year ago I tried to bake bread with the addition of buckwheat flour, and in the end I was severely disappointed. The taste was such that it was not clear whether you were eating bread or porridge.
• Then I was unaware that the foreign author had in mind not our buckwheat flour (the cereals for which they fried), but the local one - from green buckwheat. They say the taste of bread with that flour is completely different, but more on that another time. And then I did not know this and, in the end, decided that bread with buckwheat was not for me. And just recently I came across a bakery-cafe in which delicious buckwheat bread was baked and I again returned to the idea of ​​baking buckwheat bread. This is how the recipe for this bread appeared on the Big.
• Biga
• 1. Mix the flour intended for the biga, rub the yeast with your hands until finely crumbled. Add water and knead the dough for about 5 minutes. Roll the dough into a ball, transfer it to a bowl, cover with foil and put in a warm place for a day.
• Dough
• 2. Mix the flour intended for the dough, rub the yeast in the flour with your hands until finely crumbled. Add salt to the mixture. Pour water into big bowl and stir well. Biga should become like liquid sour cream. Pour the bigu into flour and knead the dough. Place the dough on the table and knead until it comes off easily from the table and hands.
• 3. Flour the table, shape the dough into a ball and place it in a floured bowl. Cover with plastic wrap or towel and place in a warm place for 1 hour.
• 4. Wrap the dough and shape it into a ball again. Put it back in the bowl, cover and place in a warm place for another 1 hour.
• 5. Place the dough on the table. Roll a ball out of it. Cover and leave on the table for 5 minutes.
• 6. Preheat the oven to 250C.
• 7. Form a loaf. Line the proofing basket with a towel, sprinkle with flour and transfer the piece to it. Cover with another towel and place in a warm place for 1 hour 30 minutes. I put the basket with the blank in a large plastic bag, which I then tie, so that the workpiece does not get aired.
• 8. Transfer the workpiece to a shovel sprinkled with flour or semolina (preferably semolina). Make chevron cuts on the loaf with one longitudinal cut.
• 9. Spray the oven with water and quickly place the bread on the stone. Bake for 5 minutes at 250C, then lower the temperature to 220C and bake for another 20-25 minutes until tender. Well-baked bread, when tapped on the bottom, should make a dull hollow sound.
• 10. Cool the bread on the wire rack.
• 
• 
• 
• 11. Bon appetit.

The dish is designed for

1 loaf

Time for preparing:

about 28 hours

Cooking program:

oven

Note

Did you know that:

Buckwheat got its name due to the fact that Greek merchants spread it across Russia. The homeland of buckwheat is South Asia (according to other sources, this is Asia Minor). In French, buckwheat is called le ble sarassin, in Italian - grano saraceno ("Saracen grain"), in German: Heidekorn (pagan grain). Presumably, the word comes from "grk" (Greek), that is, buckwheat, this is "Greek porridge, porridge brought from Greece."

What are your most beautiful breads! I just admired Limpa's bread.
Based on your recipe, you have professional tools in your kitchen. Are you an amateur or a professional?
It's pure curiosity, if anything
And according to the recipe: did you still use our buckwheat flour here? Which one is fried cereal?

What a beautiful bread! I wonder if buckwheat is strongly felt in it or gives a slight touch to the taste? I'd like to bake the same!

What are your most beautiful breads! I just admired Limpa's bread ...

Thank you! The taste of buckwheat is quite small, a kind of buckwheat flavor, quite light and not intrusive.

Of course I am a lover, although great

From tools - a stone, a shovel (there was), several baskets for proving, a pair of large metal bowls for mixing, a pair of scrapers. But there is a real jackpot! These are cloths made of rough canvas for proofing bread and a real backer's lame - such a thing (a blade is put on it) for cutting the workpieces. But you can do without these pieces, for example, I cut the bread for a long time just holding the blade in my hand and spread the baguettes on a regular towel, for proofing I used bowls lined with an ordinary towel.

If interested, I bought the tools in online stores - in 🔗 and at 🔗.

I forgot to add - our usual buckwheat flour from fried cereals, produced by "Garnets", is used here.

Do you cut the blank before the last proofing or before putting it in the oven?

It is only necessary to cut before planting in the oven. Otherwise, the incisions will float during the proofing. By tilting the blade at the time of notching, you can achieve various effects, "scallops", for example.

Here is a good example of how you can cut workpieces (in the hand of a baker's lame - you can take a regular razor blade in your hand and cut no worse!):

Another good example of combining backfill and notches:

Idol32, thanks for the answer! :)
I learned a lot of interesting things for myself. Since recently I got a clay circle for baking in the oven (replacing a stone, I think, is no worse), then it was a big mystery for me how to more easily throw a distant workpiece onto it from a shovel. Now I will try to sprinkle with semolina. Doesn't the dough stick to the kush? In the vastness of our forum I saw a board with a sliding panel, there some kind of canvas is used. I'm thinking of asking my husband to do something like that. If you don't buy a professional canvas, which one is better suited? Linen or cotton?
And about the blade - thanks for the tip!

Kouchet, used to say "French scarf", is a very rough canvas. It looks like flax. Although I may be wrong. When I was a teenager I was fond of painting and now it seems to me that instead of kush you can use a regular canvas that artists use. The trick is that the dough does not stick to coarse tissue, almost does not stick.

For proofing, a piece of such a canvas is usually used. The width of the canvas should be slightly larger than your stone or baking sheet on which you bake, and the length should be three times longer. Roll the canvas up - this is the best way to store it so that it does not wrinkle. Place on the canvas like this - fold - dough - fold - dough - fold. You can support the extreme folds with something.

[Idol32]

Idol32
Please tell me, how often do you have to change the blades? I tried razor blades, but they dull very quickly. And thanks for the videos, it's so interesting to look at the work of the master, and the knife in the second one is just a dream.
By the way, if you rub a linen napkin with flour, the dough doesn't stick to it either ...

Thanks, very interesting! The main thing is that your husband can definitely be adapted to baking. He, too, was an artist in his youth, he understands in the canvases And in the rollers I spied that they make cuts with a knife, which is very similar to my sirloin Opinel. I'll try it too.
Now I'm interested in something else: does the biga really increase in volume in a day? And the water for the room can be, or heated?

[Idol32]

Idol32
Please tell me, how often do you have to change the blades? I tried razor blades, but they dull very quickly ...

I bake twice a week. At this rate, you have to change the blades every three to four months.In addition to the fact that the dough does not stick to the kush, this piece is also tough enough to support the dough piece with its folds during proofing.

Thanks, very interesting! The main thing is that your husband can definitely be adapted to baking. He, too, was an artist in his youth, he understands in the canvases. And in the rollers I saw that they make cuts there with a knife, which is very similar to my sirloin Opinel. I'll try it too.
Now I'm interested in something else: does the biga really increase in volume in a day? And the water for the room can be, or heated?

Biga practically does not increase, it softens a lot and spreads along the bottom of the bowl. I bought in a store a plastic rectangular container with a lid and a volume of maybe a liter or a little more, in it I put the biga to sour. The container is very convenient. Well, biga is an excellent alternative to wild yeast-based sourdough - bread is wonderful not only in taste, it also has a long shelf life.

I take warm water - hot from the teapot and slightly dilute it with the usual cold water from the mains.

And about the "Saracen grain" I know one more version: that this was the name of rice.
In the "Notes of the Fleet of Captain Golovnin", in the part where the author describes how he was captured by the Japanese, it is said that they were fed almost one Saracen porridge

Of course, rice is also a Basurman dish.

I forgot to add about water - here and in many other recipes in my posts I have a lot of water. Sometimes up to 80%! So much water can only be kneaded by hand with a beating. You need to knead for about 20 minutes. It's hard. If you knead in a mixer (with a bowl or hand with hooks) then take less water - 70 percent of the flour. For example, here the total amount of flour is 415g, which means 70% of water is 290g. We need 100 for the big, and 190 remains for the test.

And if you interfere in a bread maker?
Although I mostly knead with my hands

The bread maker cannot knead well. As a result, gluten will not develop well and the crumb of the finished bread will frizzy. This is a very common error on the forum.

A good crumb resembles a set foam. If there was little water, then the foam cells are small, a lot of water is large.

Wow, how interesting! But for some reason I like it more when the bread maker kneads the dough, not the mixer ... Hmm ... Although I am not a strong expert in bread business, I have no special knowledge. I am always happy with what happened if it was baked))))

In principle, HP can of course knead a good dough. Moreover, it kneads in different ways, then intermittently, then kneads for several minutes slowly, then quickly. But she determines the time she spends on kneading by herself according to one recipe she knows. And with a mixer, a person kneads himself, constantly determining whether to knead more or is already enough. Manual kneading, in addition to all esoterics (such as the warmth of living hands, etc.), is practically the same as mechanical. If only they interfered responsibly, observing whether gluten had developed or not.

In addition to the mechanical way of gluten development, there is a chemical one. This is, for example, the so-called "no kneading" bread. There they make a very wet dough (90% water) and put it on a long fermentation, about 12 hours. And then immediately into the oven.

Then a natural (for me, a layman) question: how to determine the moment of the correct development of gluten?

Gluten is weak, moderate, and highly developed. The moment that everyone calls "when the dough is well behind the table and hands" is the moment of moderate (good) gluten development. If tear off pinch off a piece of dough, then it can be easily stretched like an elastic band and not broken! That is, the dough is elastic (gluten is well developed). If you knead further, then after its strong development, the process will go in the opposite direction until the gluten completely degenerates - the dough will become liquid and lose elasticity.

Well, now it's clear in theory. In practice, you have to try. Although grandmothers say so, "don't break the dough." Apparently, this is exactly what they mean. Thanks again for the interesting and useful information.
I have never tasted buckwheat bread. Now you can collect your thoughts and try to do.

Idol32, another baked bread according to your recipes. I loved the taste of this bread I am very pleased with the result, and I will still bake some bread. Thank you so much as always

Idol32, another baked bread according to your recipes. I loved the taste of this bread I am very pleased with the result, and I will still bake some bread. Thank you so much as always

Oh, what holes! An excellent loaf turned out!

Oh, what holes! An excellent loaf turned out!

and very tasty, because for the first time in my life I tasted buckwheat bread

To your health!

Try on occasion bread with green buckwheat - Breton bread.

To your health!

Try on occasion bread with green buckwheat - Breton bread.

and he is already in my bookmarks, but so far I have not met green buckwheat flour

tasty
similar to Breton))

Yes. Only this one is on ordinary flour, not green.

well, I still don't have green ... so both breads are on a regular

Good bread! Very appetizing!

[Idol32]

Idol32,

I really wanted to bake your bread! Can you please tell me, as a beginner in baking, big and should be obtained like a stone? I even had to add water to somehow collect it into a single whole. What could have gone wrong? I have flour: "Kudesnitsa" - buckwheat and rye, "French thing" premium - wheat. I did everything according to the recipe ...

[Idol32]

Idol32,
Thank you very much! The bread is fantastic! For the first time I faced the fact that the dough trembled like solidifying jelly ... Incredible sensations ... And the taste is incredible.
But my biga did not become liquid, it rose several times, the porosity is so ...
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The bread maker cannot knead well.

normally the bread maker kneads, you can clearly see how the gluten grows stronger, if the flour is of high quality, if it is of poor quality, then you have to either turn off the kneading, or turn it on again.