Bread "Khutorskoy"

Category: Yeast bread
Bread Khutorskoy

Ingredients

For dough:
whole wheat flour 200 g
general purpose wheat flour 150 g
water 280 ml
fresh yeast 2 g
For the test:
wheat flour for general use 150 g
water 80 ml
salt 1.5 h l
fresh yeast 3 g
all dough

Cooking method

  • 1. Mix two types of flour, dissolve the yeast in water. Pour the liquid into the flour and knead the thin, viscous dough at low speed for 3-4 minutes. Leave for fermentation at room temperature for 3.5-4 hours - during this time, the dough should increase by about three times (or a little more). Then remove the dough for 12 hours in the refrigerator.
  • 2. Get ready dough
  • Bread Khutorskoy
  • and pour in water, heated to 33C with yeast dissolved in it (the remaining three grams). Stir at low speed until smooth and then add the remaining flour mixed with salt in several steps. Next, knead at medium speed for 5-7 minutes, then on high for another 3-4 minutes and at low speed for 2-3 minutes.
  • Bread Khutorskoy
  • The dough is soft and silky. Gingerbread man lightly smears on the bottom.
  • 3. Leave the dough to rise for an hour, then fold in an envelope and leave for another hour.
  • 4. Place the matched dough on a cutting mat, lightly dusted with flour, form a loaf and place in a proofing basket, seam up.
  • Bread Khutorskoy
  • Leave for proofing for 30-40 minutes, covered with a linen napkin.
  • 5. Then put the piece on a baking sheet with the seam down and bake at 230C with steam for the first 7-10 minutes. Then reduce the temperature to 200C and after 10 minutes to 180C. Bake for about 20-30 minutes more.
  • Make 2-3 cuts before baking. Cool the finished bread on a wire rack.
  • Bread Khutorskoy
  • Bread Khutorskoy

Note

The bread is very soft, with a tender, crispy crust. The taste is solid, rich, with a slight sourness.
Cook with love and bon appetit!

Admin
Oh, bread is good Everything with him, all colors and all tastes
Marinka, well done!
Twist
Tanyusha, Thank you! To be honest, I did not expect such a bright taste from this bread. But it looks like he will be one of the favorites! Husband wrapped slices just like that, without anything!
barbariscka
Marina's wonderful bread !!! : girl_claping: It suits everything, it's not for nothing that my husband liked it.
Twist
Vasilisa, thanks for such a rating! You are absolutely right, bread will be in harmony with any dish.
Natali06
MarishenkaOh, and you brought us some airy bread today!
Marish, and you take flour "Healthy Line"?
Admin
Quote: Twist

Tanyusha, Thank you! To be honest, I did not expect such a bright taste from this bread. But it looks like he will be one of the favorites! Husband wrapped slices just like that, without anything!

Marinka, as in my opinion, the fewer ingredients and bells and whistles with the dough - the bread turns out BREAD in taste and smell, you just want to eat it, it is DELICIOUS !!!
Twist
Natasha thanks for the kind words!
and you take flour "Healthy Line"?
Yes, I used both types of this brand. And I was very pleased

Tanyush, I agree with you completely! And after all, often, only slightly changing the technology of working with these minimal ingredients, you get bread that is completely different in taste and texture! I never cease to admire this process. Although I want to try the "fancy" recipes.
Natali06
Quote: Twist
Yes, I used both types of this brand. And I was very pleased
I'm just delighted with this torment, that's why I asked
Twist
And me too! I am especially pleased that they have such good quality whole grain flour. And now rye is on sale And I even bought it!
ang-kay
Marinka, very beautiful bread! I drag it to bookmarks.
I also like the whole grain "Healthy Line", but somehow I can't taste the premium grade.
Natali06
rye appeared
I am still in stores and have not been after the holidays, all my men
Tomorrow I'll go and see.
I'm already like that Matroskin, soon there will be flour in everything!
ang-kay
Quote: Twist

And now rye is on sale And I even bought it!
Haven't seen it yet. We have nothing but ATB. So I have constant problems with flour. Although this brand is sold at ATB.
ang-kay
Quote: Natali06


I'm already like that Matroskin, soon there will be flour in everything!
You just have all of them.
Natali06
So, except for ATB, it is nowhere to be found. Today I was in the regional, nothing good and did not see
ang-kay
Quote: Natali06

So, except for ATB, it is nowhere to be found. Today I was in the regional, nothing good and did not see
Well, at least in this I was lucky
Twist
Angela, I'm glad that I liked the bread! Try it on occasion, you will definitely not regret it!

I'm already like that Matroskin, soon there will be flour in everything
Well, a lot is not enough, you always need to be with a margin!

Although this brand is sold at ATB.
We too. I have not met anywhere else.
Galina S
Marina what a wonderful crumb of bread !!!!
Twist
Galya, thank you very much for such a rating!
Sonadora
Oh, Marishhow good he is! Such bread must certainly be baked!
Twist
Manechka, Thanks, sunshine! And bake bread, believe me, it's worth it!
Sonadora
Marish, tomorrow we are leaving for vacation, but we will return - I will definitely try.
Twist
Oh, some are lucky! I envy white envy Happy trip and only good impressions!
Sl @ wall @
Today I baked some bread. Very good !! With a slight sourness, with good crumb. Great recipe. Thank you.
Twist
Sl @ walls @, Ksyusha, I am very pleased that I liked the bread! Thank you for such a warm review! Bake for health and eat with pleasure!
Anka_DL
Marish, I really liked your bread, but I still can't get along with fresh yeast. Can you tell me how many dry ones to take? I forget the translation proportions all the time
Twist
Anya, I would take two grams maximum, this is for the whole recipe. In general, a pinch of dough.
but with fresh yeast, I still can't get along.
And I, on the contrary, have problems with dry yeast. I bake only with fresh ones.
Anka_DL
Quote: Twist
Leave for fermentation at room temperature for 3.5-4 hours - during this time, the dough should increase by about three times (or a little more).
I put 1/8 tsp. dry instant, after 2 hours I lost it, because I did not see a particular rise. I added another 1/8, so the total was 1/4 tsp. Now 3 hours out of 4 have passed. Well, as it were, it has increased by a maximum of 2 times. If for the remaining hour it does not rise as it should, then the next day when kneading yeast, put more? Or let the dough stand still?
Twist
Anyaperhaps a rise in two is a maximum with dry yeast. I would have put the dough in the refrigerator. It may be worth increasing the yeast during the main batch. I have very little experience of working with them, I can't make friends with them.
Anka_DL
Everything is good, I transferred it to another container before putting it in the refrigerator, so there are a lot of bubbles and the smell is pleasant.
Question at 12 o'clock - close the bowl tightly? Or do you need air access?
Twist
Anya, I usually tighten the bowl on top with cling film and then pierce 3-4 small holes in it with a toothpick. So I put it in the refrigerator.
Klementina
I am not friends with whole grain flour .. It didn’t work out for us somehow ... But this loaf was a success! Fragrant and airy! Perfect for breakfast and butter and for dinner with garlic!
Anka_DL
And I, and I came to say that the bread is delicious. At least I'm friends with the c / s, but I'm not special with the hearths
Bread Khutorskoy
so I pinched it as I could, came up well. But when she began to turn it over before baking, he shmyaknyvshis lost both its round shape and puffed up
Deciding that it was not necessary to make cuts on the deflated one, I set it like this. And he managed to get up a little (this is at 230, that's a good fellow) and cracked slightly. Learn from mistakes.
Thanks for the delicious recipe
Bread Khutorskoy Bread Khutorskoy Bread Khutorskoy
Twist
Klementina, I am very glad that the bread was a success and tasted! Bake for health and eat with pleasure!
I am not friends with whole grain flour .. It didn’t work out for us somehow ...
Much depends on the quality of the flour itself. I also could not make friends for a long time. I am very pleased that it was my recipe that helped become a successful beginning of your friendship with her.

Anya
, the bread turned out great! And the cut is generally super! It can be seen that it was baked well, and that it turned out soft and airy!
Deciding that it was not necessary to make incisions on the deflated one, I set it like this.
Anechka, all the bread on such doughs (at least for me) grows very strongly in the oven, no matter how the preparation looks after proofing. I have this particular bread, even with cuts, sometimes "undermines" a little. So it's okay, the main thing is that you like it!

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