Wheat-corn bread "Log"

Category: Sourdough bread
Kitchen: ukrainian
Wheat-corn bread Log

Ingredients

Dough (pre-enzyme)
fruit yeast 85 grams
wheat flour 85 grams
sugar 1 tsp
Dough
Dough (pre-enzyme) all
wheat sourdough 100% moisture active 165 gram
wheat flour / grade 700 gram
wheat flour, c / z 50 grams
corn flour 50 grams
serum 200 grams
water 200 grams
salt 19 grams
sugar 1 tsp
vegetable oil 1 tbsp. the spoon

Cooking method

  • Opara
  • Mix yeast with sugar and flour. Cover and leave in a warm place for 8-12 hours. The time depends on the temperature and strength of the yeast.
  • Dough
  • Feed the starter culture before baking for 5-8 hours.
  • Mix the dough and sourdough.
  • Add sugar, water and whey.
  • Knead the dough with flour.
  • Add oil and salt 5 minutes after starting the batch.
  • The total mixing time is 15 minutes.
  • Wheat-corn bread Log The dough is soft, does not stick, the bowl is clean. Stretch-fold and place in a warm place to ferment. Fermentation for 120 minutes. Stretch-fold 1 time in the middle of the batch.
  • Wheat-corn bread LogWheat-corn bread LogWheat-corn bread Log Dough at the beginning, middle and end of fermentation.
  • Get the dough. Divide in half.
  • Make a rectangle out of the dough and roll it up, pressing each turn. Pinch the seam.
  • Proof seam down in a mold for 90 minutes.
  • I baked in this form, only double Wheat-corn bread Log It is called "log"
  • Before planting in the oven, sprinkled the workpiece with water.
  • Bake in the oven at 220 degrees for the first 10 minutes.
  • Reduce the temperature to 180 degrees and bake until tender. I still have 25 minutes.
  • We take it out, take it out of the mold, cool it down and enjoy.
  • Here's what happened:
  • Wheat-corn bread Log
  • Wheat-corn bread Log
  • Delicious bread!

The dish is designed for

2 rolls of 715 grams

Time for preparing:

4 hours

Cooking program:

harvester, oven.

Note

This time I baked bread absolutely without yeast. To be honest, I forgot to put it. There are a lot of lift components in the test. Both fermentation and proofing took place quickly. Most importantly, there is no sourness in bread, which I am always afraid of in wheat. The bread is delicious with a peculiar crumb. Fantasy bread. Recommend.

Anatolyevna
ang-kay, Angela, Good bread! The crumb is incomparable!
I look and also want to bake such bread.
ang-kay
Tonya,Thank you! So what's the deal? Peks. Everything will work out if there is a desire.
Wild cat
Angelawhat yummy beauty! I would have pinched off a piece!
I want such a shape too!
Anatolyevna
ang-kay, Angela, I still can't make up my mind to starter. It seems difficult, new frightens.
ang-kay
Masha,Thank you so much!
Quote: Wildcat
pinched off a piece!
I want such a shape too!
I would love to treat you. Dnepropetrovsk makes such forms. A very large assortment.
Quote: Anatolyevna
I still can't make up my mind to leaven. It seems difficult, new frightens.
Not everything is as complicated as it seems. If there is a desire, then everything will work out for sure. And we will help if you have enough knowledge.
MariS
I'm looking at your work - very professionally done! Moreover, such photos - they also look very professional ... Admit it - are you a jack of all trades?
Not only the photos are beautiful - you build a beautiful and correct composition. It is very harmonious, you just need to go to the exhibition: first to the photo gallery, then to the bread gallery. Open here on HP, we will support. Will you still help us - give master classes !!!
ang-kay
Marinochka,how did you praise me! So nice and as much as Niyakovo, as we say.
If anyone knew how I make these pictures with a soapbox ?! There is no money for professional equipment.
Quote: MariS
you build a beautiful and correct one.
I don’t even know. It happens quickly that something is born in the head. but it happens in any way.
Quote: MariS
first to the photo gallery, then to the bread gallery. Open here on HP, we will support.
Well, it's not up to me, I think it depends. There is an administration.
MariS
Quote: ang-kay
Well, it's not up to me, I think it depends. There is an administration.
We must contact her, we will support!
Rada-dms
ang-kay, Angela! We will support all your undertakings, just don't give up this business! I saw a lot of breads, but it is difficult to find such a variety, number of author's recipes with invariably excellent results even from recognized professionals!

Probably, with homemade butter, you knead all this?

ang-kay
Olga,thank you dear!
Quote: Rada-dms
Probably, with homemade butter, you knead all this?
That is what is not, that is not. There is sausage, there is cheese, there is cottage cheese, but somehow there is no butter. I buy. I'm with homemade cheese!
Quote: Rada-dms
We will support all your undertakings
Special thanks to. You have to think and ask the administration.
kolobok123
Angela, now I found you in another recipe! You have any recipe for gold! Inspires heroic deeds.

What is fruit yeast?
ang-kay
Natasha, Thank you. Read about yeast here here the branch is well developed.
kolobok123
Yes, this yeast is much more real to me than sourdough.
Angela, is there such a leaven that you don't need to feed every day, except for this fruit yeast? I have to go on business trips for 2-3-4 days every week, and there is no one to entrust the process, everyone is busy))))
It's such a pity that due to the lack of sourdough, a whole bunch of healthy breads are closed for me
ang-kay
I have a sourdough based on this yeast. I feed her once a week or part of it before baking.
How I made yeast and sourdough I described here


Brewed bread with lemon yeast (ang-kay)

Wheat-corn bread Log
kolobok123
Thank you, Angela, I'm going to study that recipe, but I really like this one too! You are a real sorceress!

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