Bread with apple jam

Category: Sourdough bread
Bread with apple jam

Ingredients

active wheat sourdough 100% moisture 200 grams
water 200 grams
wheat flour, c / z 50 grams
wheat flour / grade 310 gram
apple jam (I have homemade) 25 grams
pressed yeast 3 grams
sea ​​salt 8 grams

Cooking method

  • Sourdough feed before baking for 6-8 hours. I feed in the proportion of 30 * 100 * 100. For feeding, I always take 1st grade flour.
  • Dough
  • Mix yeast, water and jam with water. I have jam like marmalade. I broke it into small pieces.
  • Add flour.
  • Kneading was carried out in KhP on the "Dough" program (5 * 5 * 10)
  • After 5 minutes, salt was added.
  • Bread with apple jam The dough is soft, slightly sticky. Stretch-fold and ferment. Fermentation for 120 minutes. Stretch-fold once after 60 minutes.
  • Bread with apple jamBread with apple jamBread with apple jam Dough at the beginning, middle and end of fermentation.
  • We take out the dough, shape it.
  • Proofing in basket, seam side up, 60 minutes.
  • Turn over, make cuts.
  • We bake on a stone under a hood at a temperature of 240-250 degrees for the first 15 minutes.
  • Then we remove the cap, lower the temperature to 180 degrees and bake until cooked for another 20 minutes.
  • Remove from the oven, place on the wire rack and let cool.
  • Cut and enjoy!
  • Bread with apple jam
  • Bread with apple jam
  • Bread with apple jam
  • Bread with apple jam
  • Bread with apple jam
  • Let your house always smell of fresh homemade bread!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

Fancy bread. Recommend!

Tumanchik
Quote: ang-kay
Let your house always smell of fresh homemade bread!
I can imagine what blissful aromas in your house!
it's already delicious to admire your Anzhik bread!
please
What a beauty, but the smell probably just do ...
Fotina
Die not get up
That's so beautiful!
ang-kay
Tumanchik, please, Thank you, my darlings. I am pleased to.
Fotina
Angela, what about "30" 100 "100"? 30 g starter culture, add 100 g flour and 100 g water?
I have ready-made sekowa, only I made rye (but it smells like an apple!), I want to bake this bread on it tomorrow.
Last year I baked on it somehow, then I gave it up. And I forgot)) I recently prepared a starter again, but I haven't used anything yet.
ang-kay
Svetlana, Thank you
Quote: Fotina
what about "30" 100 "100"? 30 g starter culture, add 100 g flour and 100 g water?
Pralna!
Quote: Fotina
sekowa ready,
I’m not familiar with her. here I will not tell you.
Fotina
It's easy to bake on it, in any case, when I found recipes with a small amount of starter (that's how you have it - 30 g). And when the recipe immediately contains "150 or 200 g of sourdough", then I fall into a stupor)), I never learned how to count, especially if the leaven is not 100% moisture)
ang-kay
From 100% it is easy to recalculate any percentage, but from another it is more difficult. And if there is 200 grams of 100% humidity, what is there to think? You need to get 200 grams of a leaven in which flour and water are halved. Flour and water should never be less than a starter. But there should be the same, but it is better two, or even three times more. It can be at four or at five. Explained clearly? And you still need to add a little to the fact that it will smear on the dishes in which it matures.
Merri
Angela, again something unreal!
Galina S
such photos are very beautiful. I had an experience with jam, it was successful, but that one was all on the tower, this is generally a class !! I don't know how quickly, but I'll get ready.
ang-kay
Irina, Galya, Thank you, my darlings. The bread is delicious, simple and unblemished. Try it.
NAR
beautyaa ... mmmmm looks yum yum)
ang-kay
Nara, Thank you)
Rada-dms
All evening I admired your bread! I am writing special at night so that "thank you" will arrive in the morning! Good morning!
ang-kay
Olenka, Thank you. Very nice.
Babushka
Angela, another masterpiece! Bravo! Very appetizing bread!
I would like to try to make a sourdough.
ang-kay
Tatyana, thanks, and what's stopping you?
Babushka
Angela, never made sourdough ...
ang-kay
It is not difficult as it might initially seem. If you want it will work.
Sauza
This is one of my favorites)))
Very, very tasty bread
Bread with apple jamBread with apple jam
ang-kay
Ol, Thank you! You're spoiling me. So nice! You do great bread.
Zhannptica
Waiting ....
ang-kay
And I. Coconut baked?
Zhannptica
I don't have time for anything. Today I took myself a day off, if I can call it that, but I've already threshed the flakes


Added on Tuesday 19 Apr 2016 02:35 PM

Somehow it turned out to be very sticky dough. After stretching, half a roll remained on my hands, barely scraped off.
Now standing and smelling, mmmmmmmm. The crust has already "thawed" and it is felt that the finest and crispest. I'm not sure if I can wait until it cools down ...

Bread with apple jam

In the photo it is slightly fried, but in fact it is very yellowish, the light is stupid)))
Today is a thick cheese soup with porcini mushrooms, eh ...
Thank you for your fancy bread, how we used to live ...


Added on Tuesday 19 Apr 2016 3:00 PM

Bread with apple jam

I brag about the thinnest crust !!! I warned that I would not wait)))
ang-kay
Jeanne, Something did not come notification.
Quote: Zhannptica
After stretching, half a roll remained on my hands, barely scraped off.
It's strange. It doesn't have to be this way. If you bake more, then take less water. And anoint your hands with vegetable oil.
Quote: Zhannptica
I brag about the thinnest crust !!!

Good bread turned out. : girl_claping: Thanks for sharing!
Zhannptica
Probably due to the fact that the message was added to the previous one, this did not affect the taste
Merri
Zhannptica, Jeanne, and the crust and crumb are good!

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