Loaf on two doughs

Category: Yeast bread
Loaf on two doughs

Ingredients

First brew:
dry yeast 0.25 tsp
wheat flour c. from 100 g
water 60 g
Second brew:
dry yeast 0.25 tsp
flour c. from 100 g
water 100 g
Dough:
first dough all
second brew all
flour c. from 50-70 g
salt 0.75 tsp
sugar 1 tbsp. l
butter 15 g
Additionally:
sesame or grain mixture (flax, sesame and sunflower seeds) 30 g

Cooking method

  • First brew:
  • Mix yeast (I have a saf-moment) with flour, add water (28-30C degrees) and knead the dough. You should get a dense and plastic piece of dough. We tighten the container with the dough with a film (make several punctures in the film with a toothpick). Fermentation at room temperature for 10-12 hours.
  • Loaf on two doughs
  • Second brew:
  • In a separate bowl, knead the second dough: mix yeast with flour, add water. Beat the dough with a mixer at a minimum speed for 2-3 minutes. Tighten the container with plastic wrap and leave the dough to ferment at room temperature for one hour. During this time, the dough will increase in volume by 2.5-3 times.
  • Loaf on two doughs
  • Dough:
  • In the second dough, add the first dough, salt, sugar, flour (it may take a little more or less, depending on the moisture capacity of the flour). Add butter 8-10 minutes after the start of kneading. The dough is of medium consistency, soft, but not sticky.
  • Fermentation for 60 minutes.
  • Put the dough on the table, knead and spread with your hands into the layer. Form a loaf. To do this, wrap one edge of the dough to the center and seal it with your fingers or the back of your hand. We repeat the same with the second edge of the dough: wrap and seal the seam to the center. Fold in half again and seal the seam. Correct the shape of the loaf and transfer it to the baking sheet, seam down.
  • Proofing under the foil for 60 minutes until the volume doubles.
  • Loaf on two doughs
  • Before planting in the oven, grease the loaf with water or milk, sprinkle with sesame seeds or a grain mixture. Gently press the mixture onto the loaf. Make several oblique cuts.
  • Loaf on two doughs
  • Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 8-10 minutes, then drop the temperature to 200C (convection 180C) degrees and bring the bread to readiness. The total baking time depends on the oven, for me it was 35 minutes.
  • Put the finished bread on the wire rack, do not cover with anything.
  • Loaf on two doughs
  • Loaf on two doughs
  • Loaf on two doughs
  • Simple everyday bread with a very crispy crust. Try it!

The dish is designed for

1 loaf weighing 380 g

Suslya
Manyayaya ... what a beauty, well, that's what to do? run dough, there is no other way

interesting, but what do these doughs give? is there a difference from just a sponge loaf?
Sonadora
Tanyush, Thank you! I don't know what exactly the dough is given, but the bread turned out to be completely different (I took this loaf as a basis). If you compare the recipes, they are almost identical, but the results are very different. Maybe gluten develops better during kneading the second dough?
Gala
Man, what kind of bread you have - a beauty!
Galina S
Man hello, I even did not understand when the doughs are mixed in the dough already or the second is done on the first. I read it three times ... as always, I start with questions

A very attractive bread came out, if you make how much with raw yeast to take?
kotyuchok
What a beauty, it's good that I managed to have dinner before entering here, otherwise I would immediately run to knead, put it in the nearest queue, thanks
LyuLyoka
And hto would have doubted that this is Man'kin's masterpiece, you can be recognized from a kilometer by Baton Otpad !!! I'm going to make a dough
MariS
I join the general delight Manyash!
Your bread is always like from the picture and this one joined them.
I always admire such beauty!
Vasilica
Wow, what a piece of bread! Manechka, handsome - no words! How I love many, many semachkafs, yes with butter!
Sonadora
Girls, thanks, dear! I would be glad if the recipe comes in handy and you like the bread.

Galya, doughs are kneaded separately, each in its own bowl, and they are connected already at the stage of kneading the dough.
Tomorrow I'll add it to the recipe to make it clear (the Internet does not work at home, and editing from a tablet is not convenient).
Natali06
Manyashik,you have bread as always!
Ilona
Quote: kotyuchok

put it next, thanks
Aha! And me too!!! Thank you !!! He is SOoo delicious!
Twist
Manyash, the loaf is amazing !!! Both the recipe and the serving
lungwort
Manechka, the bar is just handsome. And the cut is incomparable. I have never eaten so much bread as now. It's all a forum. I have to go on a diet. I took it to bookmarks and THANKS.
LyuLyoka
Well, I'm already with a report Loaf on two doughs
The loaf came out just wonderful, airy crumb, soft, weightless. ManechkaThank you so much for the recipe.

Loaf on two doughs

Sonadora
Girls, Marisha, Ilona, ​​Natasha, thank you very much for your attention to the recipe. It is very pleasant that you liked him.

LyuLyoka, Yul, wow! What bread, crumb - real lace! Thank you very much for your trust and such beauty! I am very pleased that you liked it. I will also have to try to bake it in a cast iron.
SanechkaA
rare handsome and how many seeds are unique - I will bake, thanks for the recipe!
LyuLyoka
Man, I was in the iron pot only because of the lack of paper, I baked, because it does not stick to it. That is, I did not cover with a lid, I just used a cast iron instead of a baking sheet. I baked exactly according to your recommendations And it also turned out to be very convenient to distribute on a battery
But the incisions are not very good.
Sonadora
Sanechka, Thank you! You can do without seeds, but with them it tastes better.

Yul, and if you warm up the iron pot with a lid, and then transfer the bread into it ... I dream. Initially, a paperless oven was also going. Having strangled a toad, I recently bought a perforated pizza dish, but because of the seeds I had to cover it.
SanechkaA
Marina, without seeds - what are you? As soon as I saw all these seeds, I instantly wanted to bake, and only then I just read the recipe and carefully examined the photo of the crumb, which, as for me, is ideal, now I will put the dough overnight
Zhivchik
Quote: Sonadora

Beat the dough with a mixer at a minimum speed for 2-3 minutes.

MANYA, loaf otpadny.
And what kind of mix? Large planetary or manual will fit? And then I only have a manual one?
Sonadora
Tanyusha, I also only have manual ones, whipped with "frames".
Zhivchik
Quote: Sonadora

Tanyusha, I also only have manual ones, whipped with "frames".

Ahhh ... clear) I wrote it down. Thank you!
Sonadora
Yes, not at all!
Galina S
Marina!!! Hello, oh, how delicious it came out !!! Just go crazy !! Only the photo is not very good, I cut it, but I had no time to correct it, and until the next light time nothing would survive the campaign I did 2 at once.

Loaf on two doughs

Loaf on two doughs

Thank you very much, we rarely bake loaves, we love gray bread and ... sweet for tea. But it's just lovely, the crumb is a little rubbery, but I like it SO !! well, maybe just me and it came out like that, but I love

Firefly 8
Good day! This is my first time on this forum and I want to thank you from the bottom of my heart for this wonderful recipe for a delicious loaf. Two weeks ago, my first experience of baking my own bread began. From 4 recipes for breads and loaves, your loaf is the best! Very tasty! Do you think you can replace the water with potato broth or not? : Victory: THANKS again! I am sending a photo of my bar, although it did not rise very much, it probably turned out to be very long, but this did not affect the taste Loaf on two doughs
Sonadora
Galyawhat a handsome man! The cuts were nicely opened, you can see that the bread is perfectly inflated in the oven. Long dough gives a little rubberiness to the crumb. I love her in loaves very much.

Svetlana, welcome to the forum! Baking your own bread is so cool and fun! The bar turned out to be wonderful, I can't even believe that these are the first steps in baking!
Firefly 8
Galina, thank you very much for your kind comment, very nice !!! I have been baking for a long time, pies, buns, cakes and cookies are very successful, but I need to give my hand to bread and gain experience, it's not a simple matter to bake good bread: girl-th: Tomorrow I'll try to bake it again. Thanks again!
Sonadora
kotyuchok
Manechka, I made it, and it’s not at all difficult, well, you’ve painted everything in detail, the loaf is super-duper, I really like it, only I’m without seeds, well, I really wanted a bar, but there were no seeds, it’s true

I'll treat you to your own loaf of jam
Loaf on two doughs Loaf on two doughs Loaf on two doughs Loaf on two doughs Loaf on two doughs
SanechkaA
Marina, thanks for the delicious loaf! I made the second dough completely on c / z flour, the crumb turned out to be magical with such a uniform fine-porosity, I still could not get the only seeds, I still did not sprinkle for some reason
Marin, but tell me what I did wrong with the cuts? they did not open correctly at the loaf, although the proofing gave even more time ...

Loaf on two doughs
Sonadora
Oles, you have a super-awesome bar! The holes are just awesome!
Quote: kotyuchok

I'll treat you to your own loaf of jam
Skotoand did not lick the monitor, I still did not understand what kind of jam .... but delicious!

Sanechka, wonderful bread, so cozy and homey ... Immediately I wanted a crust of bread and a glass of milk.
Quote: SanechkaA

what did I do wrong with the cuts? they did not open correctly at the loaf, although the proofing gave even more time ...
Sanya, because of the long proofing (the bread stood a bit and didn't "explode" in the oven) or you just made them shallow.
SanechkaA
wow - for some reason I always believed that the more the proofing, the more the bread opens up in the cuts, hmm ... it's good that I figured out with your help forever, or the bread is not worthy - it will explode from the side or, as it turned out, my hands are still slant
Sonadora
Sanya, do not slander, your hands are gold.
Quote: SanechkaA

wow - for some reason I always believed that the more proofing, the more the bread opens up in the cuts
Her, baguettes, for example, even a little incomplete are cut and sent to the oven, but our Natusi (Natali06 or Chuchelka) will tell about it better.
SanechkaA
Marina, thank you, dear, I will take into account everything that you said to me, I have no special problems with baking, but with simple loaves, here - yes ... probably because I mostly bake in the form and I don't catch the moment as I am better with the dough lead
kotyuchok
Plum, Manechka, our forum also helped, now I enjoy with homemade bread
Fragolina
Marina, Happy New Year to you Today I made a loaf for the first time according to your recipe. It turned out to be very tasty and fragrant, although the bar is very brown. I had a couple of questions. The first brew for some reason did not increase much like in your photo. I put it in the kitchen at night, it turned out to be a tight lump, but in the morning it grew no more than twice and that's it, and on the surface I saw grains of yeast that did not dissolve. Maybe she did not mix well (she took warm water)? And how to make cuts on a loaf correctly? And then something I didn’t understand happened to them. I kind of pierced them, not cut them Loaf on two doughs
Sonadora
Happy New Year , Tanya, and Merry Christmas!
In my opinion, a wonderful bar turned out, very appetizing!

Quote: Fragolina

in the morning it grew no more than twice, and that's it, but on the surface I saw grains of yeast that did not dissolve
The first dough does not increase very much, a maximum of two to two and a half times. I also have small grains on the surface.
Quote: Fragolina

And also how to make cuts on a loaf correctly? And then something I didn't understand happened with them. I kind of pierced them, not cut them: pardon
You just need to adapt to the incisions. Someone makes them with a blade (for some reason it was always inconvenient for me), at one time I used a clerical knife, now I am making them a simple kitchen knife, large, but not thick. The most important thing is that at the moment when you make cuts, the knife blade is not perpendicular, but at an angle to the table surface.
Viktorii @
Sonadora, thank you so much for the recipe. The loaf is very, very tasty. And the size is just mine.
And it's not troublesome. I will bake often.
Loaf on two doughsLoaf on two doughs
elvin
Oh, Sanadora, how delicious loaves are obtained according to your recipes !!! Now I'm starting the dough for 2 loaves at once. One eats it instantly. Almost all the loaves have already been baked according to your recipes, and they are all very simply GREAT !!!!. The recipe is perfectly balanced, there is no need to add or subtract anything. Thank you very much!!! Loaf on two doughs Loaf on two doughs P.S. I cut it hot, there was no time to wait, dinner was cold on the table.
Sonadora
Viktorii @, elvin! Girls, how wonderful the bars are! Thank you very much for your trust and delicious photo reports!
volodja
The bar is great. I baked two at once, at the moment they flew away, I had to make a new batch. Question: can the dough be prepared for future use and stored in the refrigerator or in the freezer and for how long?
Sonadora
volodja, I apologize for answering so late. It is this dough that I would not cook for future use, I am afraid that the dough will oxyderate and the yeast will lose its activity. Unfortunately, I will not tell you about freezing the dough either, since I have never frozen it.
I can only say with confidence that if the dough is put into the refrigerator right after kneading, closing the container with a lid or putting it in a large plastic bag (tie the ends of the bag), then in 12-48 hours it will make wonderful bread or rolls. Before cutting and shaping, the "cold dough" should be allowed to warm up at room temperature for 1-2 hours.
volodja
Manya, thanks for the advice!

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