Bread "Souvenir noble" on Sekowa bacon ferment

Category: Sourdough bread
Kitchen: Belarusian
Souvenir Noble Bread on Sekowa Bakery

Ingredients

Welding
Rye flour 100g
white rye malt 8g
hot water 225ml
red rye malt 23g
ground cumin 5g
Fermented tea leaves
ready-made bacterial enzyme 40g
welding all
dough
Rye flour 75g
pressed yeast 5g
warm water 40C 75ml
dough
Rye flour 46g
wheat flour 1c (general purpose)) 200g
light honey 25g
apple jam 15g
salt 10g
dry red malt 25g
dough all
fermented tea leaves all

Cooking method

  • This aromatic and tasty Belarusian bread comes from Baranovichi. It has an airy, amazingly soft crumb and a thin soft crust.
  • At first glance, the technology may seem confusing and complicated, but believe me, it is not.
  • And the result will certainly please you very much. I promise.
  • So:
  • For brewing:
  • Pour rye flour into a ladle or bowl, white rye malt (unfermented) (I made it myself, now it is sold in supermarkets, but if it is not there, you can add quite a bit of sugar), red malt and coriander (I take a mixture of cumin + coriander). Fill with hot water, stir well and keep for 1.5 - 2 hours. I set it to 1 on my electric stove and keep it there for about 1 hour. Then I remove it from the stove and set it to cool to 45 degrees.
  • Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery
  • For fermented brew:
  • We put the finished sekowa bacterial enzyme in a large enough container (800ml - 1l),
  • Souvenir Noble Bread on Sekowa Bakery
  • add our warm tea leaves and mix everything very well.
  • Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery
  • We close it tightly with a lid and put it in a warm place (30 degrees) for 12 hours. I just put it in the turned off oven, there certainly are no drafts, no wind and heat. I bet for the night. I can overexpose a little, it's okay.
  • At the exit, we get such a deliciously smelling beauty:
  • Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery
  • It has doubled at least and bubbles beautifully.
  • Now preparing dough:
  • Mix yeast with flour, add warm (40 degrees) water, mix well. The mass turns out to be thick and plastic.
  • We put in a warm place to come up for 3 hours.
  • If the room is very warm, then the dough will rise much earlier.
  • This is what the dough looks like at the beginning and at the end of fermentation.
  • Souvenir Noble Bread on Sekowa BakerySouvenir Noble Bread on Sekowa BakerySouvenir Noble Bread on Sekowa Bakery
  • If you pick it, you can see how fluffy it is.
  • And now we are knead the dough.
  • We put all the components in a bowl or a bucket of a bread machine, put the dough and pour out the leaven. Knead the dough.
  • If this is a bread machine, then knead it on the "Pelmeni" for 20 minutes. If a kneader, then 5 minutes at low speed and 10 minutes at medium speed. The dough lags well behind the bowl, soft and pliable.
  • Here I want to say this:
  • Anya and I baked this bread and pan.
  • For a hearth, just such a dough is good, but for a mold it can be softer, then, naturally, it will be smeared both by the bucket and by the bowl. Bread made from this dough is more nostril.
  • Here is our dough kneaded.
  • Souvenir Noble Bread on Sekowa Bakery
  • Lubricate the container with vegetable oil and put the dough on the proofer. This takes 1 - 1.5 hours at a temperature of 30 degrees. We knead once in the middle of the proofing.
  • Souvenir Noble Bread on Sekowa Bakery
  • Then we spread the dough on the table, form a round or oblong bread (or put it in a mold) and let it stand in the oven at 35 degrees with a glass of boiling water at the bottom of the oven.
  • Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery
  • We love bread with "koryabushki", so it was left to rest without water and was not covered with anything.
  • If the bread is hearth, iron it with wet hands (molded is not required) and bake at 210 degrees for the first 15 minutes with steam. The total baking time for me was 50 minutes for the pan and 40 minutes for the hearth.
  • Be guided by your oven.
  • Put the finished bread on a wire rack, grease with jelly and cool.
  • This is how the bread turned out:
  • Souvenir Noble Bread on Sekowa Bakery
  • Souvenir Noble Bread on Sekowa Bakery Souvenir Noble Bread on Sekowa Bakery
  • Really noble! Present!
  • Bake to your health! Delicious and aromatic bread to you!
  • This bread is very good "friends" with such fillers as raisins, nuts, prunes.

Time for preparing:

20hours

Cooking program:

oven

Note

The recipe is taken from Sergey's LJ.

Irina F
Oooh! How I want such bread !!!
As soon as I get home, I will definitely put one! And then the enzyme I have got stuck
Vera, thanks for the kind bread !!!
VA
Good health, Irochka! The bread is really wonderful, just like all Belarusian bread!
notglass
IRINA, come in like a neighbor! We will not only treat you to bread!
Irina F
Yeah, Anyut, at first I am here looking for a swim, I sunbathe and immediately to you
nakapustina
Vera, good bread My first wheat with sourdough has already been eaten and asked to bake more, I have already put a dough for the night, it's a pity I saw the recipe late, well, nothing will be next, my hands are itching to bake rye with sourdough.
VA
NatashaI think the bread will not disappoint. It is very tasty and has become the favorite of the many rye breads. It is very interesting to know your impression
Tumanchik
oh my good ones, here they have pleased the Sineokovites! our dear bread was baked !!!!!!!!!!! thanks Verunya. very nice!
notglass
But how could it not have been baked if you blue-eyed and wheat-haired people have such amazing, fragrant and tasty bread!
nakapustina
Vera, I baked this bread in the night yesterday. I did everything according to the recipe, only the devil pulled me to bake it in a bread machine. The dough rose very well, once again I was glad about the acquired sourdough (God bless you!) But when baking in KhP, the bread got a little hooked, but this did not affect the taste. Next time I will definitely bake in the oven.
Thanks a lot for the recipe, will be one of my favorites
VA
Natasha, thank you for your kind words. I am very pleased to read your review and that the leaven did not disappoint and the breads are good and tasty. I also put this bread today and, for the purity of the experiment, shoved it on baking in Panasonic. She baked for 1 hour 3 minutes in a non-standard form, in the form of a bakery. The bread turned out to be excellent and really "shrank" a little, but still very soft and beautiful. Thanks for the idea to bake in HP. In the summer, exactly what you need.
Albina
Vera, a wonderful recipe While I am not doing a bacon enzyme, I plan after a vacation.
Antonovka
VA,
Verun, made the first sourdough bread. The unusual one came out and burned, well, I'll figure it out with the stove))

Souvenir Noble Bread on Sekowa Bakery
VA
Lena, how do you taste? The bread looks great. Hole Daughters are excellent. The porosity is great. You only knew how much I had it burnt. I will forget to set the timer, I myself am busy with something and I already react to the smell
Antonovka
VA,
The bread is delicious

yes, I seemed to do everything on a timer, but apparently the oven is cooking for me
🔗

I was embarrassed that the dough was liquid

🔗
VA
Lena, if the flour was taken of the highest grade or general purpose wheat, then less water is needed. It requires less water. If there was no white malt in the brew, you also need to make a discount on water for it.
Next time, try pouring 50ml less water into the tea leaves, then you can get it on the dough, if that. The dough should be sticky, but it is going into a bun.
The brew is obtained in consistency, like a moderately thick semolina porridge, malashka porridge. While it is standing for 1.5 hours, it becomes denser. It can be runny if the malt is not very good and remains runny when brewed. Recently I have been taking "Kolobok" and red and white malt. There were no punctures with this. After standing with sourdough, the consistency becomes like a liquid pea puree.
And to be honest, lately I have been making just such a liquid dough, I add water with a spice, we like this kind of bread better, but in a kolobok it is awesomely tasty, there the dough is denser and the porosity is fine.
Antonovka
VA,
Thanks, Ver, for the tips General Purpose Flour + Wheat Bran.White malt - Kolobok, red malt - old already (will not end in any way). Next time I'll take everything into account)
Svetlenki
Verainspired by your interpretation of the recipe, yesterday I brought out the sekova and put the tea leaves, tomorrow morning the fermented one will be ready ... But I don’t have apple jam ... I was already looking for replacement options on the Internet, I don’t see anything ... do you have ideas can? honey + apple cider vinegar? molasses + apple cider vinegar? ... I'm at a loss, I won't have time to cook the jam
Bakhroshka
The most favorite bread in our family. I've been baking it 5 or 6 times already.

🔗





Quote: Svetlenki
But I don't have apple jam ... I was already looking for replacement options on the Internet, I don't see anything ...

I took a pear instead of it, and when it ended, then a raspberry one. And then she put honey of exactly the same weight instead of him. And everything works out great. Don't be afraid to experiment.

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