Gray Wheat Bread with Honey Cold Stretching Method

Category: Yeast bread
Gray Wheat Bread with Honey Cold Stretching Method

Ingredients

Wheat flour c. from. or 1s. 525g
Wheat flour 275g
Salt 15-18g
Active dry yeast (pressed-30g) 14-16g
Honey 85g
Soft margarine or r. oil 45g
Water 600g
Lemon zest 1 st. l

Cooking method

  • The recipe for this bread was shared Gray Wheat Bread with Honey Cold Stretching Method
  • I smeared the top r. m., put it in a bag and sent it to the refrigerator for spreading. In the original, you can from 2 to 24 hours. I held it for 3 hours 30 minutes.
  • Gray Wheat Bread with Honey Cold Stretching Method
  • The dough has risen to the edges of the mold. She took out, pierced the bubbles with a thin needle and allowed to stand for 10 minutes
  • I put it on baking in a cold oven, covering it with a mold on top and setting the temperature to 200C ..
  • Didn't take into account. that my oven gives a higher temperature than it shows, so the bread on top is overcooked.
  • But despite this, the bread turned out to be very tasty, with a delicate, soft crumb and not crumbly at all.
  • Gray Wheat Bread with Honey Cold Stretching Method
  • Here is such an openwork crumb.
  • Gray Wheat Bread with Honey Cold Stretching Method

The dish is designed for

1 small loaf.

Cooking program:

Baking in the oven

Note

It is very rare that the crumb of gray bread is so tender and tasty and retains it for several days.
I still need to work on my mistakes, but such a recipe should always be at hand, since the method of its preparation is also convenient and not time bound.

Omela
Vasilisa, great bread !! I also looked at him.
Twist
Vasilisa, very nice bread!
barbariscka
Oksana, Marina, thank you girls !! It is really delicious and easy to prepare, especially now in the heat.
Twist
Yes, the heat we have now is such that I don't want to turn on the oven again. So far I bake the simplest bread in HP.
barbariscka
HP is our lifesaver. I want to keep this bread in the refrigerator overnight (according to the recipe it can be up to 24 hours) and bake it early in the morning. In general, you can try to bake it in HP ...
SanechkaA
Vasilisa, the bread is wonderful, I will bake it as soon as we finish the available one, just tell me - if it has risen like that in more than 3 hours, it won't get out of shape overnight ???
barbariscka
Sasha, I haven’t tried to put it on all night long. But the author writes that the period of cold soaking is from 2 to 24 hours and that it will stop when it reaches its maximum. And try the bread, very tasty.
Antonina 104
Vasilisa, in the main recipe 300 ml of water is indicated and in half too ... 300 Where is the mistake?
barbariscka
Antonina 104 Thanks for noticing. Corrected. 600g in the main recipe, 1/2, respectively, 300g.
I had to add a little flour for this amount of water, because the dough turned out to be very liquid, so look at the moisture content of your flour.
Lyuba 1955
barbariscka, thanks for the cold recipe, only the space in the fridge will free up and I'll do it right away
Antonina 104
Vasilisa, I seem to be the first to decide not to shelve this recipe and bake some bread.
I liked the fact that it doesn't take a lot of time and (most importantly!) You don't need to heat the oven.
In the process of kneading, I even had to add 3 tablespoons of flour, and it stood in the refrigerator for only 2.5 hours (which is quite acceptable).
I liked the bread, I will undoubtedly bake it again.
Gray Wheat Bread with Honey Cold Stretching Method
Gray Wheat Bread with Honey Cold Stretching Method
I, on the contrary, turned out to be pale-faced and always on the water I have such bread.
Thank you, Vasilisa for the recipe!
barbariscka
Antonina 104 Thank you for showing your bread !! : flowers: It turned out very beautiful, the crumb is just delicate ... And the color depends on the oven, it fries me mercilessly ...

Lyuba 1955 By hook or by crook, I'm trying to shove everything into the refrigerator ... Bake, a very convenient recipe.And thanks for your attention.
kisuri
Hello Vasilisa!
Here I am with bread

Gray Wheat Bread with Honey Cold Stretching MethodGray Wheat Bread with Honey Cold Stretching Method

I did half the portion, according to your calculation. And even added zest, bread - wonderful, smell -, taste -! Fluffy, full of holes.
Thank you
barbariscka
Ira, we seem to be "you" ... I'm very glad that I liked the bread. Thanks for trying out the recipe. The roof is soooo wonderful, it’s lovely - expensive to see ...
How long did you keep on proofing?
kisuri
Quote: barbariscka

Ira, we seem to be "you" ... I'm very glad that I liked the bread. Thanks for trying out the recipe. The roof is soooo wonderful, it’s lovely - expensive to see ...
How long did you keep on proofing?
Yes, yes, of course .
It means this: kneaded in HP, the bun was slightly smeared along the bottom, but I did not add flour, because I hoped for a cold proofing. I already know that she "collects" the dough very well, after her it is always more elastic. I knew that the cold proofing would be no more than 4 hours (I wanted bread for lunch), so after kneading in HP - 16 minutes - I took it out of the bucket and gave him an hour of proofing with one stirring (just in case). And then she kneaded it into a layer and rolled the roll (the dough already resisted a lot), and put it in the refrigerator for 4 hours. The workpiece in the refrigerator has grown beautifully. Well, and then exactly according to the recipe, as you wrote - in a cold oven, 200 *. Baking took 35-40 minutes, the bread, when tapped on the bottom, made a delicious "empty" sound.
It was very simple and pleasant to work with him, although I deliberately left the dough wet and sticky, this is such a period in my life now: I began to train to work with liquid dough, and I just can't stop (like Nikulin in "Shurik's Adventures" he trained to knock down locks ) But what holes are obtained!
The bread is delicious and so fluffy that you can't cut it into thin slices. My husband and I are almost all of him gobbled up ate. Tomorrow I will do more.
Thank you again, Vassenka!
barbariscka
To your health, Irisha !! Thanks for the detailed description !! I also like this bread very much. so I wonder how others do it. I'm glad the recipe doesn't let anyone down.
kisuri
SanechkaA
Vasilisa, finally baked your bread, the whole family liked it VERY MUCH, baking is easier than light, at first, as soon as I put the dough in the mold in the refrigerator, it began to rise so briskly, I thought I would have to bake in the night, it would jump out of the mold, but then it stopped, I put it in the oven in the morning (the bread was in the refrigerator for 12 hours), the pink salmon did not rise, but it was delicious, I ate it with curd cheese and herbs, they haven’t come up with anything tastier THANKS!

Gray Wheat Bread with Honey Cold Stretching Method
barbariscka
Sanya, health! Good bread turned out But maybe you need to reduce the water for your flour a little, then there will be a crust. And thanks for sharing the experience of 12 hour proofing in the refrigerator. It is very comfortable.
SanechkaA
Vasilisa, probably so (I'm talking about water), and kneading dough for the night is very convenient, in the morning I did not notice how the bread was baked
rinishek
Barberry, thank you for trying the recipe

I looked at him - and did not try - if I even see such amounts of yeast, I am very scared (I myself do not know why)

but here's the method! The most interesting thing is that my mom and I have already broken a couple of copies about such baking - my mommy, though not in the fridge, does it, but bakes just like that! I jumped out of myself, proving the delights of baking in a large form, a la "with steam", she also had her own arguments.
I am as stubborn as my mother (of course! Relatives after all) - and to admit that her bread was NOT WORSE, IT JUST ANOTHER was difficult for me. We just have a pact about not attacked non-interference with someone else's baking method.

So - and here you have a completely reasoned, scientific basis for such a baking method, however, as always with Lyuda, she is a great experimenter and pioneer, and for me - a storehouse of knowledge, thanks to her of course.
And thank you, dear, otherwise I probably would not have dared to try if a good girl had not brought the recipe to the forum
I will definitely try!

(PySy - but I'll probably reduce the yeast anyway)
barbariscka
rinishek Irina, thank you for the kind words ...
I was also strained by such a quantity of yeast, but then I decided to do it exactly according to the recipe, put it to a minimum. The yeast was not felt at all. Not only your mother, but I know others who baked, starting with a cold oven ... Somewhere I even met this in the literature ... But since recently everyone was just talking about how to create steam, but how to oven to heat up to a certain temperature, it was forgotten ... And Luda, indeed, will explain everything thoroughly, all the little things ... so she decided to trust this recipe and did not regret it.
I don't know, if you reduce the yeast, will the bread rise in the refrigerator? If you try it, write it, it's interesting.
rinishek
Vasilis, this is what I think about yeast reduction - for them the optimal temperature, or rather they multiply perfectly at T from 4 * C to 25-27 * C, right? but above and up to 33 * - already good for the ICD. So the reduction in cold proofing should be beneficial (to whom? To me or to the taste of bread?) I will definitely unsubscribe the result, I will try in a week, because I will leave for 5 days (otherwise I would have tried it tomorrow - I was hooked! ).
And our pressed yeast is just animals!
barbariscka
Irina, I will wait.
rinishek
Well, finally, hands have reached, no, not to bread, but to a photo.
Although the picture is bad, unlike the bread
🔗

yeast, as it threatened, reduced to 8 g per 400 g of flour, rose well in 4 hours in the refrigerator, after baking it became clear that between the upper crust and the crumb of the so-called. undermining, and the impression is that the bread wanted to knock the roof slightly, it will be necessary to add ascorbic acid. Very, very fragrant bread, tasty, slightly sweet. The crust is not thin like steamed baked goods, but crisp and tasty. In general, a wonderful way, especially when you consider that the kneading can be done in advance, and the baking can be done in between, while you are collecting for example. dinner or lunch.

As for "do not heat the oven" - I slightly disagree, the oven even with steam, even without it, fries for 40-60 minutes. If I bake with steam, then preheat the oven for 15-20 minutes, plus baking for 15 minutes. with lid, 15 without. Total = same time

Yes, Vasilisa (I would like to call Vasiunya, but I don't know how you will perceive it), you noticed in Luda's article, in the comments, she writes that she baked the first 20 minutes. under the hood? maybe that's why we have such a tanned crust? I put on baked goods without a cap, just in the oven
barbariscka
Irishik, thank you for sharing your impressions. If the bread wanted to ruin the roof, as you write, then perhaps the water should be reduced a little. Luda's recipes always contain more water. And what a fluffy crumb came out ..
I also made sure that when baking in this way, bread must be baked for the first 20, or even 30 minutes under a hood. I tried to cover it, but for such a shape I could not find a cap, so it came out so tanned .. We will try again ... I cover the round pan (I have a clay one) with a metal cake pan, but this one has ears and does not it turns out to adapt something ...
And a special thank you for Vasyunya, in life my name is being reduced ...
rinishek
Wasyun! (what a glorious name you have!)
By the way, today the bread is still soft and fragrant!
I'll try again today. I added ascorbic acid to the flour, and even 1 s flour. But I am also racking my head - where to get a suitable cap. What I have will probably crush the roof. Is it possible to adapt a cast iron
barbariscka
Irish, I was also surprised in this bread that it did not stale for a long time ... For yeast, this is generally a rarity. In a cast iron, I didn't get bread well, maybe because it was covered with enamel inside, maybe the usual one is more suitable. And I also saw at Luda's that she puts the form with bread in a large container (something like a large deep baking sheet) and covers it on top. In general, you need to look for options ...
rinishek
that's what a handsome man turned out while I was having dinner. It turned out very conveniently - I kneaded it in the morning, while I was going to work, then in the refrigerator. I came for lunch - immediately put it in the oven. While lunch, bread and finished.(Girls, do not be surprised, firstly, I am not compressed in time for lunch, and secondly, the office is 5 minutes walk from home)
Gray Wheat Bread with Honey Cold Stretching Method

Gray Wheat Bread with Honey Cold Stretching Method

I will make a cut as it cools down, a handsome man stood, crackling
I kneaded the dough into 500 g of flour 1 sec., Did not add any other, 1 tsp. honey, instead of water - potato broth, lard according to the recipe and yeast = 10 g
baked for 50 minutes in a 2.5 liter cast iron, fitted an enamel bowl under the hood, and for the last 10 minutes turned off the oven altogether, since there was enough heat so that the bread would "come through" and the top would not burn
smells wonderful !!!

PySy - I completely forgot - I added a pinch of ascorbic acid to the flour
barbariscka
Irina, Bread is just handsome !!!

Wiki
Today I baked bread for 1/3 of the norm
Added 1 teaspoon of dry rye malt, reduced yeast (6g) and honey (20g). The dough was made yesterday, stood in the refrigerator for about 10 hours.
The bread turned out to be very tasty and aromatic.
Thanks for the recipe!

Gray Wheat Bread with Honey Cold Stretching Method
barbariscka
WIKI To your health !! I am very glad that I liked the bread. And thanks for the photo !!
Freesia
We liked this recipe very much! : girl_love: This taste is interesting, not at all like other bread recipes that I used to bake. Somehow, all the tastes merged, each new bread was delicious in its own way, but was somewhat similar to the previous one.

Yesterday I baked according to your recipe for 400 g of flour, did not change anything. The bread is delicious, but a little moist. I concluded that the amount of water was reduced, otherwise it fell off right after the refrigerator, the dough was liquid, I didn't want to pour a lot of flour.

I kneaded it a second time, the first loaf was eaten in the evening.
I counted it for 500 g of flour, reduced the liquid, water with whey, the dough was soft, slightly sticky to my hands.
I stood in the cold for 11 hours, in the morning I found ruptures on the surface, and what would it be?

Gray Wheat Bread with Honey Cold Stretching MethodI need to work on beauty

Thanks for the recipe!
barbariscka
Freesia To your health !! I am glad that I liked the bread. You have correctly noticed that it tastes different from other breads. And the ratio of water and flour will have to be selected for your flour. Success in further baking.
nut
Here's my bread just out of the oven
Gray Wheat Bread with Honey Cold Stretching Method
dough for 500g. flour - 360gr / s + 140 whole grain, yeast 10g + st. l. dry kvass + 1 amp 10ml glucose + 365ml water 1/1 from cards. broth + 1h. l honey + 1.5 tsp salt, 1.5 tbsp. l. sub. butter-kneaded in cotton on "dumplings" for 20 minutes, took out the bun, kneaded it into a cake with my hands and put it in a ball, put it in a cauldron for 5 liters and in a chill-nik from 8 pm to 8 am, took it out in the morning and immediately into the oven ... closed the lid and turned on 200 *, 25 minutes under the lid, removed the lid, reduced the pace. up to 190 * and baked until tender - it turned out great
barbariscka
nut What a handsome man !!!
nut
Thank you Vasilisa - all thanks to you
Finnka
And I screwed up with this bread




What is it, the third time I write a big message, and only the first sentence is sent




And the photo did not load






All in all, don't hear my story




So, try number 5, let's try through a laptop, I won't give up So, I bought the Saf-Levure yeast here, and, not really figuring out how to use it, poured it into a slightly warm potato broth, honey there, and an ampoule with glucose there, I mixed it a little and poured it into the dough, put it in the refrigerator, after about five hours there was no movement, well, then I realized that I had screwed something up with the yeast, then I kneaded there 7 grams of diluted pressed with water. Well, a little bit of torment. Stood overnight in the refrigerator, the result the next morning + 3cm approximately. In general, I was offended, I put it on the battery, it got up and I put it in a cold oven under the lid. In short, the bread is soft, smells of honey, the crumb is slightly moist, and the crust is soft, probably because of the lid. But why didn't it rise in the refrigerator ??? As soon as I figure out how to insert a photo, so immediately.

Well, finally it worked out)))














Teach how to upload a photo, nothing works !!!
Antonina 104
Finnka, I download from here: there is a very convenient site for uploading to various services and forums!
🔗, there the second link from the top is copied and inserted into our site (I also delete part of the text, you need to know which one, and it turns out that here the pictures appear without advertising links to that service.

Finnka
Gray Wheat Bread with Honey Cold Stretching Method




Gray Wheat Bread with Honey Cold Stretching Method




Gray Wheat Bread with Honey Cold Stretching Method




Here is such a horned one))) finally figured out how to insert photos




Antonina 104, thanks, I already figured out how to download here))
Antonina 104
Olga, congratulations, good bread turned out, delicate! I need to bake it too.
Finnka
Antonina 104, very tasty)) but why didn't you want to go up in the refrigerator? Apparently, all the same because of the yeast.
Antonina 104
I think yes. I want to bake it, only with sourdough. This one: "Eternal" sourdough on potatoes (no flour).
Astilba
Thank you Vasilisa for the recipe!
I want to make this bread, but there is no lard, how can I replace it?

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