Toast bread on ripe dough

Category: Yeast bread
Toast bread on ripe dough

Ingredients

Ripe dough
wheat flour 200g
salt 4g
fresh yeast 3d
water 150g
Dough
wheat flour 485g
salt 11g
sugar 14g
butter 60g
fresh yeast 30g
milk 210g
ripe dough

Cooking method

  • For ripe dough combine all the ingredients, stir until smooth. Leave at room temperature for 2 hours. then transfer to refrigerator for 16 hours.
  • Dough
  • An hour and a half before baking, remove the ripe dough from the refrigerator and let it acclimatize at room temperature.
  • Then combine all ingredients and knead at high speed for 5 minutes.
  • After kneading, tuck the dough into a ball and rest for 10 minutes.
  • Then shape in a convenient way. I divided it into 10 pieces, 115 g each, tucked into balls, and folded into a greased form. Close the lid before proving.
  • Proofing within 30 minutes(I did not risk it and the proofing took about 1 hour)
  • Preheat the oven to 230C. Put a form with bread and immediately lower the temperature to 200C.
  • Bake for 30 minutes.
  • Toast bread on ripe dough
  • Toast bread on ripe dough
  • Toast bread on ripe dough
  • A source:

The dish is designed for

1pc, shape 36 * 10 * 10

Cooking program:

oven

mur_myau
The form is interesting, how was he baked?
Tanyulya
What a cool shape !!! Where do they get such
Natali06
how was he baked?
Yes, that's how you baked, you close the lid even during proofing, and atThis is how you bake it. It turns out an even square with equally baked sides.
Where do they get such
Through the Internet shop, it is called a-form for toaster bread. Tanyul, "the owner of everything, something is only possible" really did not see?
Tanyulya
Quote: Natali06

Yes, that's how you baked, you close the lid even during proofing, and atThis is how you bake it. It turns out an even square with equally baked sides. Through the Internet shop, it is called a-form for toaster bread. Tanyul, "the owner of everything, something is only possible" really did not see?
Nooo ... I haven't seen it, I have to buy it.
Natali06
Have you seen this bread?https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309148.0 The form is the same.
Before that, baked in a simple form for bread, it was difficult.
Tanyulya
Quote: Natali06

Have you seen this bread?https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309148.0 The form is the same.
Before that, baked in a simple form for bread, it was difficult.
Found, wrote, today I will order. THANKS
Somehow, apparently I didn’t focus before
Natali06
Found, wrote, today I will order
Wow!
celfh
Natasha, it's a pleasure to look at your bread, let alone eat a piece
Natali06
TanyushThank you dear for such kind words!
Catwoman
Quote: Tanyulya

Found, wrote, today I will order. THANKS
Somehow, apparently I didn’t focus before

Where did you find the shape?
Tanyulya
Quote: Catwoman

Where did you find the shape?
PC Beehive, wrote them a letter. If necessary, I will order for you. They answered me, like retail is possible. I threw a link in a personal
Found with us, phoned today, but they are only from legal entities. faces and a lot.
If tomorrow I don’t find it, then I’ll order in this Hive, I also wanted a baguette holder, but something in the price list is not worth the price.
SanechkaA
perfect bread, toasts from it will be delicious
Natali06
SanechkaA... thanks for the praise, dear!
You know, I love toast bread, like baguettes, for their beauty - the perfect square. But of all mine for toasts, this one is the most fragrant Maybe because there is a lot of butter, but such a creamy smell, Abaldet!
dogsertan
Excellent, and most importantly the right bread for toasts.
Natali06
Seryozha, thanks for the tip! I really appreciate your opinion!
notglass
I baked this bread today. The aroma is wonderful. Baking without a lid. First, I didn't calculate the volume a little. In your photo, the forms seem to be small. I took a large one with a lid, put in the dough and sat down for half an hour at the documents.An hour later, an oil painting: the lid has risen, under it is a nice bump. For all its softness, it practically did not deform. I didn’t put the lid on the runners, but put it on top to look. It turned out to be a handsome man of considerable size. Photo and cut tomorrow. Let it cool down today. Thanks for the recipe, Natasha.
Natali06
Waiting for tomorrow.
On your photo, the shapes seem to be small
The one where the small! 36 cm long!
put it on top to peep
There are small holes in mine, so I'm looking at the dough. Or it was necessary to close the lid, but not completely.
Annushka, I'm glad that the smell: girl_wink: you liked it, I hope the taste too!
notglass
Natasha, the bread is sooo delicious! Very soft with a creamy aroma.
Here's my creation:
Toast bread on ripe dough
and in the context:
Toast bread on ripe dough
Natali06
I am sooooo pleased that you liked the bread!
Katerina.K
Thanks for the recipe! The bread was excellent!
True, I do not have a special form. On one of the forums I saw an idea to use tubes for alcohol as a form. I have a spaghetti can. Whole grain flour. And everything else is strictly according to the recipe.
Toast bread on ripe dough

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