Wheat bread "Turnipseed" (hearth version)

Category: Yeast bread
Wheat bread "Turnipseed" (hearth version)

Ingredients

Dough:
Boiled potatoes 70g.
Corn flour 14g.
Boiling water 70g.
Dry instant yeast (I have a Saf-moment) 3d.
Wheat flour in / s or 1s (I have 1s) 315g.
Sugar 8d.
Water 315g.
Dough:
Opara
Wheat flour in / s or 1s (I have 1s) 455g.
White malt (not used) * 3d.
Margarine (I have butter) 56g.
Salt 14g.
Water 90g.

Cooking method

  • For dough, boil corn flour with boiling water (70 grams).
  • Add freshly boiled potatoes and mash into gruel.
  • Dilute it all with water, add flour, yeast, sugar and stir with a spoon until smooth. I did it all right in the combine bowl.
  • Cover and leave for 2-2.5 hours at 28-32C. I left it on the warm bathroom floor for 2.5 hours.
  • For the dough, add all the ingredients to the dough.
  • * I didn't add white malt, because I don't like the rye flavor, but I don't have wheat malt.
  • Stir at minimum speed in a food processor for 2-3 minutes. Dough at the end of kneading:
  • Wheat bread "Turnipseed" (hearth version)
  • Cover and leave for 30 minutes. I'm tired of pulling out the paddle and roller, so I cover the bowl with a shower cap on top of everything.
  • Next, knead the dough until smooth at maximum speed in the Assistant for 8 minutes. Dough at the end of kneading:
  • Wheat bread "Turnipseed" (hearth version)
  • Round the dough, place in a greased container, cover and leave for 1 hour. Then fold the dough 4 times, return to the container for another 1 hour.
  • Next, knead the dough, divide into 2 parts, round, cover and leave for 15 minutes.
  • Next, form the workpieces, place them seam upwards in baskets, cover and leave to prove at room temperature for 1 hour.
  • Preheat the oven together with the stone to 250C (230C convection).
  • Turn the workpiece onto baking paper, cut it, sprinkle with water and bake for the first 10 minutes at 250C (230C convection), then reduce the temperature to 200C (180C convection) and bake until tender. The exact time depends on your oven. It took me 30 minutes. Ready bread, when tapped on the bottom, emits a dull sound.
  • Cool on a wire rack.
  • As a result, we got the following bread:
  • Wheat bread "Turnipseed" (hearth version)
  • Wheat bread "Turnipseed" (hearth version)
  • I put the second workpiece for 1 hour in the refrigerator on the upper shelf (+11), and for 1 hour at room temperature. The result is the bread from the title photo. The crumb is more magnificent:
  • Wheat bread "Turnipseed" (hearth version)
  • Wheat bread "Turnipseed" (hearth version)
  • Wheat bread "Turnipseed" (hearth version)
  • Therefore, I would increase the proofing time at a certain temperature to 1.5 hours. Bread with a thin crispy crust and airy crumb. The holes are the same as in the original recipe. And the most important thing: it is not clear why I froze the second one, if 1/3 of the first remained.

The dish is designed for

2 breads, 620g each.

Note

Luda's bread (mariana-aga) 🔗, I saw Sergey in LJ () with words of gratitude to her Teachers.

Vilapo
Today I am the first mistletoe for delicious bread, as always
Omela
Yeah, Linen, run into the leftovers !!!
kolenko
So where can I find cornmeal practically at night? And I just fried the potatoes
And the pens are already twisting the same rolls!
But wait tomorrow. I really liked the sunny bread !!!

And the name is so weird
Omela
Lenchik, come on with fried potatoes and put up a separate recipe !!!

Quote: kolenko

And the name is so weird
This is the name of the sisters who wrote the recipe. In the original, the bread is baked with sourdough derived from their technology.
Vilapo
Quote: Omela

Yeah, Linen, run into the leftovers !!!
Ha-ha, the leftovers are at your house, and I will bake and I will have a lot
kolenko
Yeah, Lenok, let's press, we will also give the author by train
Vilapo
Quote: kolenko

Yeah, Lenok, let's press, we will also give the author by train
Easily
Omela
Well, thank you!!!
shl.I added a dough recipe there ..jumped up as if scalded.
Merri
Master baker pleases us again! Very good recipe, probably bake!
Vilapo
Quote: Omela

Well, thank you!!!
shl. I added a dough recipe there ..jumped up as if scalded.
I noticed, but decided to figure it out along the way
Inusya

Ksenia, you are as always! ...
I read the recipe carefully and my spirits improved ... - I'll have to do the heated bathroom floors ... shob, tell, - everything is exactly according to the recipe ...
Omela
Irina,

Quote: Vilapo

I noticed,
Linen, so I should have said .. the retirement age is zhezh .. sclerosis ...

Quote: inusha

Schaub, tell, - everything is exactly according to the recipe ...
inusik, without a warm floor in any way .. not.
Inusya
Ksyu, I would gladly, she is already next in line for the drain of pieces of paper pinned on the shelf ... Yesterday they finished eating your Polish roll (they really love it), now I have two more new ones waiting in line, and then I can try this one too ... The boss is under the control ... ... the main thing in our business is not to rush ... Otherwise, if I try so quickly, I'm afraid the bike won't pull me in the spring ...
Vilapo
Quote: Omela


Linen, so I should have said .. retirement age is zhezh .. sclerosis ...
At the expense of retirement age, of course you got excited, I just know by myself you will write a recipe, there is no preview, everything seems to be correct. You start rereading again, you missed something, you start to edit
Omela
Quote: inusha

I'm afraid the bike won't pull me in the spring ...
Choy something ??? Have Cooks then you can rent it !!!
Twist
How could I have overlooked such beauty!
Ksyusha, what a handsome bread!
Omela
Marish, I agree, worthy of bread!
Mashilda
I continue my "thanks"!
These are two bars, almost twins came out, although one was parted in a basket, and the second in a tray from a Berner vegetable cutter ...:
Wheat bread "Turnipseed" (hearth version)

Everything is according to the recipe, but instead of malt, liquid kvass wort 1/2 tablespoon.
All the initial stages of the process, up to the final molding, the last proofing and baking, are made by my bread maker. It is programmable, I just set the required time and temperature and is free, no need to shift anything, look for a warm place ...
The bread was super! One was eaten at home, the other went to work with her husband. It's a pity there is no cut photo, but the crumb was full of holes, full of holes, very tasty, slightly sweetish. Next time I'll probably put 6 grams of sugar, and 16 grams of salt. But I won't give up the wort, I love it, maybe I'll buy the malt at last ...
Omela
Mashilda , beautiful bars !!! Glad you liked it!!

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