Bread "Krasnoselsky" of long fermentation

Category: Yeast bread
Long-fermented Krasnoselsky bread

Ingredients

Dough:
dry yeast (saf-moment) 0.5 g (or 1/8 tsp)
premium wheat flour 300 g
warm water 200 g
salt pinch
Dough:
dough
premium wheat flour 200 g
salt 7 g
granulated sugar 10 g
warm water 100 g

Cooking method

  • I would like to share a recipe for another wonderful bread with a crispy crust and a slight sourness due to long fermentation, it tastes like traditional Italian bread or even ciabatta (only smaller holes). The site has Long-fermented Krasnoselsky bread
  • Long-fermented Krasnoselsky bread
  • Bon Appetit!

Time for preparing:

12 + 3.5 hours

Cooking program:

oven

Note

I lost some of the photos with dough, as well as photos with types of bread during proofing and immediately after baking. The memory card cannot be restored! The camera writes: "the memory card is locked", the computer also does not find the data.

The photos we have are from a new camera. I will try to add the missing photos a little later.

Recipe Source: 🔗

Omela
Manechka, gorgeous bread !! And the cut is more full of holes than the original !!
MariS
What a handsome man, Manyash !!! The crumb is first-class!
I'm taking it to my bookmarks. Thank you.
Sonadora
Ksyusha, Marishathank you girls!

For a long time I doubted that such a quantity of active dry yeast would make bread, I did not know how they would behave during such a long fermentation. But it worked!
Arka
And Manka bakes and bakes everything! Yes, what a beauty !!!
I somehow did a long fermentation too (though also cold) - I really liked it!
LyuLyoka
Unusual beauty of bread, Man!
barbariscka
Marina, wonderful bread !! I really like long fermentation, it always turns out delicious ...
SanechkaA
aaaaa, what delightful perforated holes I want to bake now such bread! Enchanting!
Merri
Quote: Sonadora


We transfer the bread with parchment to a hot baking sheet
Long-fermented Krasnoselsky bread
Long-fermented Krasnoselsky bread
Manechka, is this beauty really baked on a baking sheet?
Sonadora
Vasilisa, Sanechka, LyuLyoka thank you girls!

The only drawback of this bread is that it is not stored (probably due to the complete lack of fat). It is better to eat it on the same day that you baked it. The maximum is the next morning.

Irish, yeah, on a baking sheet. I don't have a baking stone. I plan to repeat it over the weekend, then I'll add some photos.
Merri
Quote: Sonadora


Irish, yeah, on a baking sheet.
Wonders!
barbariscka
Quote: Sonadora


The only drawback of this bread is that it is not stored (probably due to the complete lack of fat). It is better to eat it on the same day that you baked it. The maximum is the next morning.
Marina, this is a lack of all yeast breads of this type (without fat), just like ciabatta, French baguettes are good the day they are baked, the next they are already stale. They are eaten immediately, the rest is offered to be frozen and so used.
Better yet, add at least a spoonful of sourdough or a little old dough to them, it lasts longer. But fresh, delicious ...
Sonadora
Irish,

Vasilisa, I need to recalculate the recipe for 1/16 teaspoon of yeast. Thanks for the idea with the old dough, I will have to leave a piece of dough next time.
Twist
Marisha, baked such beauty !!! The holes are just awful !!!
zina
[
an excellent recipe and at least yeast, one confuses - does salt go into the dough? salt is not on friendly terms with yeast, is it?



[/ quote]
Sonadora
Marish, Thank you! It's so good that you are back! I managed to miss you and your recipes!

Zina, in this case no. According to Vadim, the author of the recipe, "...a small addition of salt to the dough can protect gluten from destruction by enzymes during such a long fermentation ... "

Swetie
Long-fermented Krasnoselsky bread

Masha, thanks for the recipe. Wonderful bread. For me it tastes better than sweets. Aromatic ... I do not quite agree with what is not stored. I baked it on Sunday, finished it on Friday. It was only the next day that he showed his impossible bread aroma. And on the first day there was just bread. So I will bake it more than once
Sonadora
Sveta, great bread! Both the crust and the crumb are all with him.

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