Custard bread with chickpea flour

Category: Sourdough bread
Custard bread with chickpea flour

Ingredients

Welding
chickpea flour 40 grams
boiling water 55 gram
Dough
active wheat sourdough 100% moisture 200 grams
water 180 grams
wheat flour, c / z 50 grams
wheat flour / grade 300 grams
sugar 1 tsp
pressed yeast 3 grams
sea ​​salt 9 grams

Cooking method

  • Welding
  • Pour boiling water over chickpea flour, stir well. The tea leaves should be a soft lump.
  • Cover and refrigerate.
  • Dough
  • Feed the sourdough the day before 6-8 hours before mixing.
  • Kneading was carried out in KhP using the "Dough" program (5 * 5 * 10)
  • Dissolve yeast and sugar in water.
  • Put the tea leaves, sourdough in the HP bucket, pour out the yeast mixture.
  • Add flour.
  • Add salt after 5 minutes.
  • Custard bread with chickpea flourThe dough is soft, does not stick.
  • Stretch-fold the dough and ferment. Fermentation for 120 minutes. Stretch-fold once in the middle of fermentation.
  • Custard bread with chickpea flourBrewed bread with chickpea flourBrewed bread with chickpea flour Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape.
  • Proof seam down on baking paper for 60 minutes.
  • We bake on a stone with a bell for the first 15 minutes at a temperature of 240-250 degrees. We remove the cap, lower the temperature to 180 degrees and bake until tender. I still have 15 minutes. We focus on our oven. Ready bread, when tapped on the bottom, makes an empty sound.
  • Cool on a wire rack. We cut and enjoy.
  • Custard bread with chickpea flour
  • Custard bread with chickpea flour
  • Brewed bread with chickpea flour
  • Brewed bread with chickpea flour
  • Delicious and fragrant bread for you!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven, stove

Note

I don’t even know what to write about bread? Delicious, aromatic. There is no chick note. Fantasy bread. Recommend!

Innushka
ang-kay, this is what kind of imagination and gift you must have to bake such a miracle !?)
ninza
Azhelochka, thanks! You just knew that I bought chickpea flour. I'll bake. Tell me, has chickpea flour somehow ennobled the bread, does it taste different?
ang-kay
Inna, Nina, Thank you, my darlings.
Quote: ninza
Tell me, has chickpea flour somehow ennobled the bread, does it taste different?
Chickpea flour improves the dough. I did not feel the aftertaste. This recipe definitely has it.

Wheat bread with chickpea flour and onions (ang-kay)

Custard bread with chickpea flour
From early
francevna
Angela, what a beautiful and airy bread turned out. I just want to pinch off a piece.
ang-kay
Alla, thanks, help yourself!
Kras-Vlas
Angela! What a beauty, a flower is about to bloom
The crumb is soft lacy, the crust is crispy - pinch off a little. I want to break off the crap and enjoy
Hedgehog with an onion are also good !!! We need to buy chickpea flour, a very tempting bread!
ang-kay
Olenka, Thank you. Good bread. Fine-pored, but lacy. Spring crumb! Try it. I think you'll like it.
dogsertan
Angela, fabulous bread!
Loksa
The bread is, as always, perfection! thank you, Anji for the beauty!
ang-kay
Sergei, Oksana, Thank you so much. I'm glad you liked my bread.
sir
Angelachka, without opening the recipe, I was sure that this is your bread! I went to make sure and was not mistaken. That's what handwriting strength means! Not to be confused with anyone! Handsome! If a handsome man, then it must be delicious.
irina tukina
Angela, good afternoon. Is it possible to take rye instead of wheat sourdough? I have never bred wheat leaven.
sir
Quote: irina tukina
Is it possible to take rye instead of wheat sourdough?
While Angela is gone, I'll put in my five kopecks. I often do exactly what you ask, that is, I replace wheat with rye. Only then do I feed with wheat flour.
ang-kay
Tanyush, thank you dear!
ang-kay
Quote: irina tukina
Angela, good afternoon. Is it possible to take rye instead of wheat sourdough?
You can take rye. Or, as Tanya wrote, you can feed the rye wheat flour.I keep one wheat sourdough, but if I need rye, I just feed part of the sourdough with rye flour.
irina tukina
Angel and in what proportion? How much rye starter to take?
Sorry maybe for the stupid questions.
ang-kay
Take 10 gram starter, 10 water and 10 flour. As it rises, it will be 30 grams. Add 100 each flour and water. This will go for bread.
irina tukina
Thank you very much. And then I rub in these proportions.
ang-kay
Yes, there is nothing to lose in proportions. It is necessary that the starter be in equal parts with water or flour, but it is better that the flour and water are in proportion two or three times more than the starter. There should not be more starter than top dressing. For example, 10 starters for 10 water and flour, 10 starters for 20 water and flour, 10 starters for 30 water and flour. The total weight should be 30-40 grams more than is required for bread according to the recipe, because something will smear on the container and must remain in order to feed and send for storage.
irina tukina
Angel, I just read the recipe, which says 140 gr. Zakvpski 100% moisture. If I took out a starter from the refrigerator, for example, 20 grams, how much should I feed it before baking bread to get 140 grams?
ang-kay
If you do not overfeed, then the starter 20 and flour with water, grams of 75-80
irina tukina
Thanks for the advice.
ang-kay
you are welcome
Bulka
Angela, as always, excellent bread. May I ask you - must you brew chickpea flour and why? (educational question). I almost always add dry pea flour, the quality of the dough improves. How about chickpea? why brew?
ang-kay
Brewed bread is softer and lasts longer. The palatability improves. You can brew wheat, corn, rice and any other flour. You can read about this on the Internet or here on the forum ... Of course, you can not brew, but this is such a recipe, and without brewing it will be different. Therefore, there will be two different in taste and properties of bread.
Thanks for the praise.
Bulka
Quote: ang-kay

You can brew wheat, corn, rice and any other flour.
I just thought it was like tea leaves in general, just in this case, daily. Thanks for the answer. Your bread is always recognizable. It is your recipes that I have on my pencil most of all. Thank you. Many people bake, but very few people want to bother laying out recipes. And everything is very clear and intelligible for you. Even inexperienced bakers understand.
ang-kay
Alyona, thank you very much for your kind words!
Zhannptica
I baked your lovely bread !!
Thank you for such a simple and accessible recipe !!
True, the specialist bought pressed yeast, chickpea flour, and for two days overfeeded her beloved eternal rye for wheat пшени,
but these are all little things !! The main thing is the result !!
I have a microproblem with copying the link, if it works, paste it from a photo from my gallery. I formed a loaf with holes))) the aroma is unreal !!!
ang-kay
Jeanne, thanks for sharing. I am glad that the result is pleasing. Use the recipe for health.
Pressed yeast could not be bought. Divide by 3 and add dry. And you could bake with rye sourdough. The result would be no worse.
I am thrown by the link to my gallery. You need to ask a moderator.
irina tukina
Hello everyone. The girls climbed all over Tallinn today. I haven't found chickpea flour anywhere. There is only pea. It is the same?
ang-kay
irina tukina, chickpeas and peas are one family. Try with her. Tell us about the result.
irina tukina
Thank you. I will try.
Zhannptica
Finally cooled down, cut it, everything is cool !! The holes are smaller than yours, but uniform. Sourness is felt in the taste, apparently from the leaven, but it is very unobtrusive. I am very pleased with the result. Thanks again!!
Zhannptica
Custard bread with chickpea flour
Zhannptica
: oops: If you suffer for a long time, something will work out (I'm talking about a photo)
ang-kay
Jeanne. Good bread. The crumb is correct. The crust is thin. Thank you for sharing the beauty.
That's for sure.
irina tukina
Angela studied the recipe again and was upset. There is no stone. What do you advise on how to proceed?
ang-kay
A cast-iron pan or an inverted baking sheet, you can buy an ordinary non-glazed tile. Heat with oven.
irina tukina
Thank you. I'll see if we sell stones. Angel and the baking sheet is inverted, why?
ang-kay
Used instead of stone. But still, it's not quite right.
Zhannptica
Angela, SOS !!!!!!
Well, I didn't have chickpea flour, or rather it definitely is, but I rummaged through the bins back and forth, but I didn't find it.I brewed buckwheat, a little more water was gone, I remember how Chickpea brew looked like. Further according to the recipe. So what should I do now, very tight dough. Not a stone, but tight. Not soft at all.
Of course, I immediately kneaded the corn custard with the malt. Everything is like clockwork))) the benefit of a little more leaven yesterday muddied ...
And this hard one now where ?? I say - crooked ...
ang-kay
It was necessary to add some water when mixing. It's summer now, flour is drier. Peki so. It will rise, but it will probably be tiny.
Zhannptica
So do not throw it away !! Uh, take it easy. It's just a pity somehow .., it's not a pity to pour the flour, and the dough is somehow pathetic. Maybe buns and a couple more?
ang-kay
Try to stretch and shake it with wet handles. Of course not thrown away. Bake.
Zhannptica
And I really wanted to splash 30 grams of water and let the hook sausage for 20 minutes
ang-kay
Nope. It seems to me that the gluten will break. Do it carefully.
Zhannptica
I went, I'll shake it, I'll tell you soon WHAT came of it.
ang-kay
Yes it will. Just not that good, but don't throw it away for sure. I'm waiting. Stretch, with wet handles, fold and again with wet handles.

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