Wine bread

Category: Yeast bread
Wine bread

Ingredients

Fermented dough:
Wheat flour (1s or w / s) 100 g
Water 68 g
Fresh pressed yeast (dry instant) 3 g (1 g)
Salt 2 g
Dough:
Fermented dough 100 g
Wheat flour 500 g
Water 200 g
White wine (I have dry) 135 g
Fresh pressed yeast (dry instant) 10 g (3.3 g)
Salt 13 g

Cooking method

  • For starter, mix all the ingredients, leave at room temperature for 1-2 hours, then put in the refrigerator for 24-48 hours.
  • Before baking, remove the starter from the refrigerator and let it warm at room temperature for about 1 hour.
  • For the dough, mix all ingredients except salt.
  • Knead at maximum speed for 8 minutes, add salt and knead until smooth for another 8 minutes.
  • Fold the dough in an envelope, put it in a greased container, cover and leave at room temperature for 90 minutes.
  • Pour the fermented dough onto a table dusted with flour, fold it, shape it into a ball, let it rest for 5-7 minutes under a hood.
  • Next, dust the workpiece abundantly with flour, make two grooves with a cross with a narrow rolling pin, and alternately roll them into a strip of about 2-3 cm. Carefully assemble the workpiece, place it in a basket for proofing for 60 minutes at room temperature. I don't have a rolling pin, I rolled it out with a metal pipe.
  • Wine breadWine bread
  • The second time, I lined the basket with baking paper, neatly squeezing around the edge. And then for this paper, the workpiece was transferred to a shovel.
  • The first time I did it in the author's performance, that is, I turned the blank from the basket onto my hand, and then back onto the butt onto the shovel.
  • Now regarding the baking options.
  • Option 1. Preheat the oven with a cast iron pan with a lid to 220C. Turn the blank out of the basket, sprinkle with water, put in a saucepan, close the lid, put in the oven and bake for 20 minutes. Then remove the lid and bake until tender for 30-40 minutes.
  • With this baking option, bread is obtained as in the title photo. This is the cut:
  • Wine bread
  • Option 2. Place a baking sheet on the lower level of the oven, on the next level - a grate with a stone, heat up to 220C. Pour a glass of boiling water CAREFULLY onto a baking sheet. Turn the workpiece onto a shovel, throw it on a stone and bake for 20 minutes with steam. Next, remove the baking sheet, ventilate the oven and bake until tender for 30-40 minutes.
  • The bread turned out like this (Plus, when kneading, I added 25 g of water, which, as the result showed, were superfluous):
  • Wine bread
  • Wine bread
  • I liked the first version with the castorUlka more.
  • And although I never managed to achieve the original appearance and crumb, the bread is worthy to bake.

The dish is designed for

for one bread weighing about 780-800 grams

Note

Recipe from LJ Sergey (register) with words of gratitude

MariS
Bread is simply aerobatics !!! Ksyushawhat a craftswoman you are!
My admiration!
Raduga0808
Hlebushek handsome
A wonderful recipe, there is already so much of your bread in the tabs when you have time to try everything.
And I'll take this one. Thank you
Sonadora
Ksyusha, this is bread!
Sapphire
Bread handsome
Omela
Girls, thanks !!!! The bread is, in principle, easy to prepare, but it turns out very tasty.

Quote: Raduga0808

already bread in the tabs when you have time to try everything.
similarly !!!!
kisuri
Oksyusha!
The bread is beautiful, the crumb is amazing!
Can you feel the wine?
Omela
Irish, the bread is good .. yes, but certainly not as in the original. The wine is not felt at all ... it is here as a catalyst for yeast.
Omela
By the way, about wine. Depending on the wine used, the type and crumb of the bread will be different. That is, you can use dry, sweet and fortified wine.
Kras-Vlas
This is bread! Beautiful, delicious crumb! Ksyusha. what a fine fellow you are! (where to find the pipe?)
kisuri
I drag to bookmarks (Smiley with a heavy bag ...)
Merri
As always - my admiration for the bread!
Omela
Olya, Ira one and the other, thank you girls! Bake, you will not regret it.
Omela
Quote: kisuri

I drag to bookmarks
Drag, Irchik.. in your trough (with envy) in general it will be gorgeous !!!
Kara
Ksyusha, aerobatics! Also in a new cast-iron casserole I will try. Tell me pliz, you need to spray it with water ass the bottom of the bread before putting it in a saucepan? And then how to transfer it on paper, tear it off? Or moisten the saucepan itself?
Omela
Ira, Thank you! Sprinkle the bread only on top. You can directly already in the casserole. There is no need to wet anything further. The paper does not stick.
Mar_k
Bread, just handsome !!! I really liked, perhaps, how they will eat up today, I will bake yours! Ksozheleniyu I will only bake in CF, because the oven I am afraid will not cope with it! Even dry Mandoro wine is in the refrigerator, waiting in the wings.
Twist
Ksyusha, the bread is just super !!!
kisuri
Quote: Omela

Drag, Irchik.. in your trough (with envy) in general it will be gorgeous !!!
I will definitely try!
Omela
Marina-1. Marina-2, Thank you. girls. I would be glad if you like it.

Irish, good luck!

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