Spindle bread

Category: Yeast bread
Spindle bread

Ingredients

Porch
water 34 grams
Wheat flour 1 grade 50 grams
yeast 1.5 grams
salt 1 gram
Lobe
wheat groats 115 gram
boiling water 115 gram
Dough
Wheat flour 1 grade 215 gram
Peeled rye flour 35 grams
porch 73 grams
water*** 2o2 grams
lobe 215 gram
yeast 6 grams
Fine sea salt 7.5 gram
bran any for sprinkling
egg for lubrication ***

Cooking method

  • Porch
  • Dissolve yeast and salt in water, add flour, knead the dough. Leave for 1-2 hours at room temperature, and then refrigerate for 24-48 hours.
  • Lobe.
  • Pour boiling water over the groats, let cool and put in the refrigerator overnight.
  • Dough.
  • Grind yeast with flour. Mix all ingredients except salt. Knead the dough with a hook for 8 minutes. Sometimes you need to stop and clean the bowls from the walls. Add salt and knead for another 8 minutes. The dough is very soft and sticky, but it is easy to work with it if you grease your hands with vegetable oil. Leave the dough to ferment at room temperature (I'm in the microwave with the light on, I have 27 degrees there) for 2 hours. After an hour stretch-fold on a greased table.
  • Divide the dough into 2 pieces. Form into cylinders and leave to rest for 15 minutes. Then make rollers from each piece, roll them into flagella and leave for 5 minutes. Weave the flagella together. Lubricate with an egg, I moistened well with water, and sprinkle with bran on all sides. I have proofed on baking paper for 1 hour.
  • We bake in an oven preheated to 220 degrees for the first 10 minutes with steam. Then remove the steam, ventilate the oven, reduce the temperature to 170-180 degrees and bake until tender. We focus on our oven. I baked at 170 degrees. The total baking time was 50 minutes.
  • Spindle bread
  • Spindle bread

The dish is designed for

1 roll

Note

Source here Thanks to him for such a wonderful recipe and advice.
Took half of the recipe norm. As always, I "fight" with the amount of water. The recipe indicates the amount that Sergei took. I took 30 grams less. Used 170 grams.
To say that the bread is good is to say nothing. The author correctly put it that this is bread, no matter how much we would like to use tautology. : girl_haha: The bread is very soft, with a thin crust and incredibly soft crumb. I have baked it for the second time and, I think, it will not be the last. Enjoy baking. It's worth it.

Spindle bread

barbariscka
Angela, great bread turned out! The crumb is generally wonderful!
ang-kay
Vasilisa, thanks for such a rating. Try to bake it. You will not regret it, especially since you paid attention to him too.
barbariscka
Angela, this bread reminds me very much of Barvikhinsky. It looks more spectacular, but I think it should be similar in taste.
Somehow, when my sourdough fails, I'll bake this Swiss one to compare ...
ang-kay
Quote: barbariscka

Angela, this bread reminds me very much of Barvikhinsky. It looks more spectacular, but I think it should be similar in taste.
I can't say anything about this. I read that it reminds me. But we did not sell such bread. so it's hard for me to compare.
barbariscka
Here too, I bake it myself in accordance with GOST, only with sourdough and mold.
ang-kay
Throw a reference, pliz.
barbariscka
Angela look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104526.0
That time I got confused with grains and mixed up barley and wheat. I put another photo on the section for you.
I just counted: the humidity in Barvikhinsky is 72%, in your bread it is 84%, that's why you have difficulties with water. And also rye flour is in Swiss bread. Of course these are different types of bread, but it is interesting to compare, all the same they have a lot in common.
ang-kay
Quote: barbariscka


I put another photo on the section for you.
Thank you dear!
Quote: barbariscka

I just counted: the humidity in Barvikhinsky is 72%, in your bread it is 84%, that's why you have difficulties with water.
To be honest, I haven't studied that deeply. And I can't count the humidity. Although I imagine that this is the ratio of water and flour?
Quote: barbariscka
And also rye flour is in Swiss bread. Of course these are different types of bread, but it is interesting to compare, all the same they have a lot in common.
You need to be a gourmet in order to feel the small taste differences.
Ne_lipa
Nice bread and interesting recipe! Wheat groats is the usual one from which porridge is cooked? I will bake, bribed bread with my cut.
ang-kay
Thank you for your interest. : a-kiss: Yes, this is regular wheat grits. But just don't take the small one. The bread is delicious. Bake. You will not regret. And, please, with a report on the topic.
Tata
Angela., I also baked this bread. I only took the recipe from Sergei. And it turned out to be a lot of 405 g of water for me, I had to add 70 g of flour, it didn’t become more, so that, as Sergey writes, I didn’t get a completely different bread. The dough was still watery. Forming and final proofing of the strands went well, but during baking the relief almost merged into a single loaf. Now it is cooling down. I'll cut it tomorrow. Now I can only say that the crust and crumb are very soft. I will definitely try again.
ang-kay
Tata, Thank you for writing. So I'm not alone. In Sergey's discussions under this bread, there is also my correspondence with him on this matter. Probably read. I baked for the first time, removing 15 grams of water, but added as much as 200 grams more flour. The bread is also very good. Naturally, he did not blur and kept his shape. Then I changed the rye flour and took a larger wheat. I decided to do half the portion. Immediately removed 30 grams of water. You see the result. I'll try to remove 20 grams next time. But that I will bake it is unambiguous.
Tata
Angela., In the morning she cut bread. The impressions are most positive. And the crumb and the taste and crust are just The only negative was the shape, but this did not affect the taste in any way.
Yes, I read all the comments in Sergey's magazine, and yours several times (though I didn’t know that they were yours), trying to understand the reason. Maybe it's the croup. I have such
Spindle bread
I bought it in Ashan, I was there, and like Sergei, only that she did not inspire confidence in me
ang-kay
Tata.Yeah mine, no one is the same: girl_haha: And about your cereal, I can not say anything. We do not have this supermarket because I live in a small town. And the country is different, so the products are from different manufacturers. There is my croup in the bottom photo. Maybe not good enough. But I can take a picture and lay out what it is, if necessary.
Tata
Angela.My croup is yellowish and looks more like yours. Sergey's color looks more like buckwheat. Maybe one of the reasons is the different ability to absorb moisture. Yes, and the flour is most likely different. I'll buy the same cereal as Sergey's and try again
ang-kay
Good luck. : rose: Take only less water at once. Although you can buy flour as well. : girl-th: Write later how it goes.
Rada-dms
I will definitely do it !!! On fire!
ang-kay
Waiting with bread!

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