Mediterranean bread

Category: Yeast bread
Mediterranean bread

Ingredients

rye flour 180g
wheat flour 300g
durum wheat flour 420g
water 630g
salt 18g
fresh yeast 14g

Cooking method

  • Knead all the ingredients, except for salt, in a CP or a food processor. Slow for the first 3 minutes, then at second speed for about 10 minutes, until the dough is smooth. Then add salt and knead for another 3 minutes.
  • Then leave the dough to ripen for 2 hours.
  • Stretch-fold at 45 and 90 minutes.
  • Put the dough on a work table, roll it into a ball and let it rest for 15 minutes.
  • Form the dough from the ball in the form of a loaf and put in a proofing basket (or a suitable container covered with linen cloth), seam up.
  • Allow to distance for 50-60 minutes.
  • Then turn it over and make incisions.
  • Bake in an oven preheated to 250 C. First 10 minutes with steam. Then remove the steam, reduce the temperature to 215C, bake for another 50-60 minutes.
  • Cool the finished bread.
  • Mediterranean bread
  • Mediterranean bread

The dish is designed for

2 pcs. 700g each

Time for preparing:

5:00

Cooking program:

oven

Crochet
Natulechkawhat a still life !!!

I love everything that is somehow connected with the fall !!! And you have leaves ... autumn ... and bread ...

My sun, I keep forgetting to ask you, and you yourself are the dough for your own I'm not afraid of this word masterpieces, where do you knead?

Natali06
Innuska, thank you dear!
It was we on Saturday, with my girls, went to the forest for leaves. Such beauty was beyond description!
where do you knead
You know how when. But more for some reason in HP. 84th is good, but you can see in large volumes And I always do half the norm
Oh, the smell is from the bread, for the whole house
RepeShock

Is there no cutter?
kisuri
Hello Natasha!
What a beautiful new bread! And I'm not talking about photographs ... you always have such wonderful compositions!
Thank you! I drag to bookmarks (I don't have time ...)
Natali06
Quote: RepeShock

Is there no cutter?
RepeShock, for you
Mediterranean bread
kisuri
Twist
Natashawhat a beautiful bread! And photo
Natali06
Girls,Marishka, Irishka, thank you for such kind words!
beautiful bread

I gave you the look of this bread, but the smell. When I baked the first one, I thought it seemed. And today I still realized that there was no such dizzying smell yet. Tell me, how can this be, the products are the same. and the smells are different?
Crochet
Quote: Natali06

Oh, the smell is from the bread, for the whole house

Temptress ...

I'm ready to repeat your feat tomorrow !!!

Natulechka, and here durum wheat flour this is not the same as c / z, no?

How would I replace it?
Natali06
Quote: Krosh

Temptress ...
durum wheat flour
No, no, c / c will be rougher. This is closer to semolina. My past was very similar to semolina, only yellower. And now Molino Grassi, it is finer.
Something seems to me such a smell is from her.
Crochet
Natul, in my general store such flour was never born ...

This is if you only order through the tyrnet ...

I already found df take ...

Here is a semolina from durum wheat I have, can we try it ?!

Besides, I have already baked bread on it !!!
Natali06
Quote: Krosh

Natul, in my general store such flour was never born ...

Yes, in my big city, there is no such thing.
If semolina is from hard varieties, then I think it will do. And, by the way, the fried the bread, the stronger the smell
Already found de take
One has only to want
barbariscka
Natasha, beautiful bread and still life is good! The cut is very similar to the French rustic ...
Merri
Natalia, well done! The bread is wonderful!
Crochet
Quote: Natali06

First 3 minutes slowly, then about 10 minutes at second speeduntil the dough is smooth. Then add salt and knead for another 3 minutes.

Natul, I’m wondering, all combines / kneaders have different speeds, this is the diagram, what power is the kneader recommended / designed for?

I'm asking for curiosity, for almost all the dough, I knead in my kneader according to a long-established scheme ...

Quote: Natali06

Then remove the steam

How is it? Just open the oven for a short time, right?

Natali06
Vasilisa, Irishkathanks girls!
Innusdo you ever sleep?
, for almost all the dough, I knead in my dough mixer according to a long-established scheme
Do as you are used to
In my Boshik, the first one is very slow. There, only 2 speeds are recommended for the test.

And how is it

This is to pull out the tray of water, into which you poured boiling water, and from which there was steam. And even slightly ventilate so that the steam comes out, but not until it cools down. Close and bake further.
Tata
Natusik the soul bar rejoices. For me, baking homemade bread is such a spiritual uplift, even if I'm tired of bread, there is always strength. I don't know where I was before. Here I listened to the program that now many women are passionate about baking bread. The woman who bakes bread is the bearer of the family. So nice
k @ wka
Quote: Tata

Natusik the soul bar rejoices. For me, baking homemade bread is such a spiritual uplift, even if I'm tired of bread, there is always strength. I don't know where I was before. Here I listened to the program that now many women are passionate about baking bread. The woman who bakes bread is the bearer of the family. So nice
This is about me too.

Unfortunately, I don't always have enough time. All day at work, and on weekends a lot of unfinished business. And it is not always possible to do what you love.
Natali06
Tattoo, Galyun k @ wka, thank you my dear!
You read such reviews and your soul rejoices! And you understand that you are not "shoveling" a lot of the Internet for a reason, and you are not trying in vain. Remember the expression: if stars are lit in the sky, then someone needs it! Thank you very much!
Sonadora
Natasha, amazing bread, so warm and homey! Thank you very much for browsing the Internet and sharing such beauty with us!
kotyuchok
Dear Natali06, it's a miracle I've been interrupting the Internet for a week, along the way I read the forum in search of bread similar to the one that my husband and I ate in Montenegro on vacation. I printed out 10 recipes for testing, I am a baker without experience, not long ago I "hang out" here, my bread maker is 2 weeks old and baked only one loaf according to the Idol32 recipe (como), I really liked it, but anyway, the hochezza of that mountain man came to look through it today, and suddenly I notice my handsome man and then your bread was drawn, it seems to me - he grabbed it, printed it out, I will buy the components and on the weekend I will do magic, thanks
Natali06
Olesya, I will be very glad if this is exactly the bread that you are looking for. Good luck!
kotyuchok
Thank you, luck in such a matter will be very useful for me baking bread - this is a very solemn and exciting process, it's not some kind of pechenyuk to cook in 15 minutes

I'm getting ready as a first-grader for September 1, bought rye flour today, ran home from work, eat wheat, but with hard varieties, I was in trouble, even before your recipe I paid attention to flour in stores, and it is from hard varieties that it does not occur, until the weekend I will not find, I will bake from what I have, I will not resist
Natali06
kotyuchok, in Silpo I saw different Molino Grassi, though a little expensive. And my son also saw somewhere (he immediately calls me if he sees interesting flour), the same Molino Grassi, but much cheaper. I bought at the Buffet.
Quote: kotyuchok

Thank you, luck in this matter will be very useful for me baking bread - this is a very solemn and exciting process,
I think this is so for everyone. Personally, I also worry about the dough during baking. Each time it is like the birth of a miracle. This is what makes us different from the pros.
By the way,Oles, you have a very interesting stove. I also looked at her. I think it's nice to have one on the farm.
kotyuchok
I was at the buffet table the other day, I was in a hurry, my husband stood above his heart and did not let me see, maybe I missed it, I’ll go to Auchan today and look at the assortment.

I will pester you with questions, it is not clear how to "stretch and fold" how, just knead your hands into a layer and fold in half, forgive me for asking nonsense

I am very pleased with the stove (though not yet a long service life, but I bake intensively almost every other day)
Natali06

Something like this. Somewhere, in my recipes, there is another video. Lost I can't find
I do this without removing it from the containerMediterranean bread
The bottom line is to stretch the dough from four sides, until it is fully stretched, and fold. It turns out like an envelope.
I will pester you with questions
Bother, to your health I'm also a very young baker, so I'm still learning and studying
Natali06
Oh, I found it! : https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=293752.0 In the bread "crown"
https://www.youtube.com/w...er_embedded&v=kN1fpqlSleE
I like this video better.
kotyuchok
Natali06, thanks, I figured it out, I will do it, otherwise I would crush it like nice buns, wow
I also need such a scraper for the test, until I have not seen enough anywhere either
Natali06
Oles, a scraper in the household is a very necessary thing, but if it is not there, just moisten your hands slightly, and it will be easier, the dough will not stick.
form the bread itself, look here.https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=299083.0 The principle is the same.
And the scraper at Lily Lyulёk, in the warehouse you can see
Galina S
Quote: Krosh


Here is a semolina from durum wheat, I have, can we try it ?!
Natasha is it possible ?? I saw this semolina with us, with torments it is more difficult with us.
kotyuchok
Natali06, I am with bread to you Mediterranean bread Mediterranean bread Mediterranean bread

This is how I got it, I haven't cut it yet, it's cooling down.
Unfortunately, I did not find flour from hard varieties, but I added whole grain for the experiment, it went well, but let's see how it tastes
Natali06
Natasha is it possible ?? I saw such semolina
Galyun, you can, if it is from hard varieties. I have not seen this here
Oles, well, have you already tried it? He looks pretty So I understand that stretching-folding everything worked out?
kotyuchok
Natalia, everything worked out, we were here on business (I dragged my husband to the Metro in the hope of finding flour, which is from hard grades, but it is not there and in general there is little, there are almost no people, they say they are closing the Metro) I at least think so, of course the composition is not quite the same, but the bread turned out to be very fragrant, not heavy, porous with a crispy crust. We went home immediately cut off the edge with butter, and then more seagulls and sandwiches with homemade bread, even the cat fell, so I asked

Stretch-fold also worked, I still watched the video in the process, it helped a lot, thank you for the recipe and warm, homemade bread from our family. Section photo
Mediterranean bread Mediterranean bread (somehow there was too much flour on the bread, she did not want to shake off after the spreading and I could not do this drawing, but these are trifles)

I forgot to write - my loaf is half a portion of the recipe
Natali06
she dragged her husband to the Metro in the hope of finding flour, which is
It was necessary to drag to Silpo! If you still go, grab some more soft varieties of Manitoba, it will come in handy.
Oles, and the bread turned out to be excellent! and all the airy crumb!
I didn't get that drawing
Yes, drawings are a real deal!
And for Metro, it's a pity I love to wander around him so much
kotyuchok
Natasha, I'll go myself, otherwise my husband has enough kandratiy when he sees the prices of flour, yesterday he thought it was enough bread came out, but he agreed that deliciously and chewing a sandwich, he said that he would bake this bread for his birthday, so someone cakes orders, and we push candles into a loaf of candles
Natali06
what would he bake this bread for his birthday
Oles, when is his birthday?
kotyuchok
15th of November
Natali06
I mean, if in half a year you would have baked so many loaves of bread for him that he would have forgotten about this one!
kisuri
Hello Natasha!
And here we are with a Mediterranean bread. I took pictures in the evening, because I knew that in the morning he would no longer be whole:

/ c59fec26179048d590899bb62527201b]Mediterranean bread
/ 45354af2f18040c8971ad9f7c63a5127]Mediterranean bread

And this is the Mediterranean Sea:

/ 074048e88ab74178af332844433c8d6f]Mediterranean bread.

Bread is simple!
Thanks for the recipe!



Natali06
Irish, so nice to see such bread in the morning !!! Oh yes,Good morning dear!
You, like me, will sit in your head, well, you will not get out until you do it. With what congratulations!
kisuri
Good morning, Natasha!
Thank you !
Quote: Natali06


You, like me, will sit in your head, well, you will not get out until you do it. With what congratulations!
That's for sure ! Now I have your last baguettes in my head ... It's a shame that time is short.
And the bread is already half. Bread is just ...
Natali06
And I smell it And you?
kotyuchok
By the way, the question was raised here with semolina from hard varieties, today I saw such a semolina in Ashan, 0.5 kg packaging (TM Auchan, semoule de ble dur) of course grabbed and dragged home for experiments
kisuri
Quote: Natali06

And I smell it And you?
Yes, this bread has both taste and smell -. Today I bought two packs of semola. With her, the bread is so rich, delicious!
kotyuchok
Well Natasha, we "got hooked" on bread, yesterday baked, I train until my birthday, now everything is according to the recipe and flour from hard varieties, it turned out a completely different dough and different bread, so now I have 2 recipes, half a portion (for us this is so much we have half a store shop usually hanging out for a week), photo: Mediterranean bread Mediterranean bread Mediterranean bread with notches it turned out better, but my workpiece stuck a little to the imitation of a shovel, I had to push it a bit with my hand and the shape suffered a little, next time I'll try to settle it on paper. Take another thank you
Natali06
Olesenka, thank you dear! It is very nice when a recipe that you liked, liked someone else
Olesenka, you are already vybach, you have not considered the cuts
Can I give advice for the incisions? You make a crescent cut, at an angle of 30 degrees, up to half. Then you unfold the bread 360 degrees. And again, such a cut. If you want more exploded, make a cut a bit before the bread is completely proofed.
kotyuchok
Natasha, I'm only glad that you can spy on the beauty that the members of the forum and you in particular are doing, and if you still poke your nose what is wrong and how best to do it, then my gratitude knows no bounds. Dyakuyu

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