Rustic bread on a long dough (with buckwheat flour)

Category: Yeast bread
Rustic bread on a long dough (with buckwheat flour)

Ingredients

1.biga (long dough)
flour, premium 100 g
water 100 g
dry yeast 4 gr.
2.dough
water 175 g
Rye flour 65 g
buckwheat flour 50 g
salt 1 tsp
sugar 1 tbsp. l.
flour, premium 120 (5-7) g
vegetable oil 3 tbsp.

Cooking method

  • Rustic bread on a long dough (with buckwheat flour)
  • 1. Cooking dough (bigo). Dishes for a big-liter jar. I have a plastic container (1, 2 l). Take dry yeast, add sifted flour at room temperature. Pour in warm water. Stir with a spoon and cover the dishes with the big film with a foil and put them in the refrigerator for 12-14 hours.
  • We take out the bigu from the refrigerator, let it warm up on the table for 40 minutes-1 hour. I have 1 hour.
  • 2. In a larger container (3 liter dish), knead the dough. We spread the bigu with a spoon, then pour warm water. Stir well. Pour in rye flour, stir, then buckwheat flour. Salt and sugar and stir. Quietly pour in the premium flour, leave 5-7 grams for later when we make the bun, no more. Pour in rast. butter 3 tablespoons, that's enough. The dough is sticky, knead with a spoon, then you make a bun with your hands. We put on proofing for 1.5-2 hours, not less than 1.5 hours.
  • 3. You can't even see that it came up, but after a while we make a round loaf, use flour 5-7 gr. You can make a cruciform incision, sprinkle with sesame seeds or pumpkin seeds. We put on proofing for 1.5-2 hours.
  • 4. Bake with steam for 10 minutes, then 20 minutes. I opened and watched, maybe less than 20 minutes. I looked at a dry toothpick.
  • 5. We take out the bread and brush with water, just grease it well.
  • Rustic bread on a long dough (with buckwheat flour)

The dish is designed for

1 loaf, where 530 gr

Time for preparing:

12-14 hours, 1 hour, 2 hours, baking 30 min.

Cooking program:

oven

Note

I have wanted such bread for a long time. The taste is just the way I like it. I asked everyone. Many thanks to Angela (ang-kay) for the big tip.
I picked everything up to the taste of buckwheat. The cut, we will take a piece tomorrow.
Maybe eat a similar recipe.
The recipe is fancy, for a long time I was hatching the idea of ​​such bread.

Elena Kadiewa
Shit! I'm the first on Tonin's bread! Finally posted!
Tonya, is he baked with cakes? And raw yeast, as I understand it, 10-12g?
Anatolyevna
elena kadiewa, Len is right to say bun.
kubanochka
I'm the second, after mommy! I'm going to study the recipe
Anatolyevna
kubanochka, Lena recipe is simple, you will like this bread.
RepeShock

Oh, I love such bread. I took it to the bookmarks, thanks!
Tumanchik
Tonya, what a beautiful bread! I'm waiting for the cut! Well done, I did my best!
Rada-dms
I'll try it too, I love it with buckwheat flour! Thank you, Tonechka!
paramed1
Tonya! The first thing I will do is pick out all the seeds so that only I can get it! Then we'll try the bread! I'll bake it when my daughter arrives, otherwise I won't master it alone ... Tell me, what yeast did you use, active or fast-acting?
francevna
Tonya, I really want to try your bread. There is no rye or buckwheat flour at home.
Veronica, you and I only have to pick out the seeds
Anatolyevna
RepeShockIrochka is good that she paid attention to my recipe, she will like it.
TumanchikIrochka I think there will be a cutter tomorrow and an assessment at work.
paramed1
Allochka, everything passes ... and it will pass ...
I love buckwheat flour in bread. And pumpkin seeds in any form. So I bake in parallel with the daily one with sourdough - my husband does not eat bread with yeast.
Anatolyevna
Rada-dms, Try Olga!
paramed1, Veronique ran away and looked at the yeast-active they turn out to be.
There is a little bit, bread will last for a long time.
francevna, We have alochka pumpkin seeds, next time I will mash them into the dough.You bake it on occasion, you promise
paramed1
Tonya, thank you, I thought they were active. I will bake - I will report.
Yunna
Anatolyevna, Tonya, I waited, just all the ingredients are in the house, even pumpkin seeds will be found, we will finish the one that we baked before and try to bake yours.
Anatolyevna
paramed1, Veronica will be waiting for the report.
Yunna, Natasha peki, you will like it. The taste is not obtrusive, the recipe is simple!
francevna
Anatolyevna, Tonya, I have pumpkin seeds. As I get to the shops, I will bake bread.
Anatolyevna
francevna, Alochka is very good
Quote: francevna
As I get to the shops, I will bake bread.
paramed1
Bigu put it on. But on flour of the 1st grade, Altai. There is no buckwheat flour in the house, it is over, tomorrow after the dental one I will buy it. Just 12 hours will pass!
Anatolyevna
paramed1, Veronique, I'll wait. We rarely have 1st grade flour. Maybe you just need to take a closer look.
paramed1
Tonya, she rarely happens everywhere, I take a lot at once and bake bread from her.
Anatolyevna
paramed1, Veronique I will take your advice
Quote: paramed1
I immediately take a lot and bake bread from it.
Loksa
Tonya, thanks for the recipe, took it away! and I like bread with buckwheat flour, I add it often, and the color, and taste, and benefits!
Anatolyevna
LoksaHow well Oksanochka, took everything into account
Quote: Loksa
and color, and taste, and benefit!
alba et atra
Tonya, what an interesting bread!
Thanks for the recipe!
BabaGalya
Thank you, Tonya, finally we waited for your bread, now we will all feast on. Only now I don't have buckwheat flour, but you can grind buckwheat on a coffee grinder, after all, not so much of it is needed
paramed1
Tonya, did you miss anything between points 2 and 3? Should the first rise of the dough be? Do you have it written "after time", how much time? I will put it on for an hour, then knock it down, shape it, shift it, 1.5 hours a second rise, then cut it, heat the oven and put it on. Without seeds today, while I can't get seeds ...
Anatolyevna
paramed1, Veronique fixed it!
paramed1
Tonya, it doubled in 45 minutes already! I crumpled it, put it in a long bread mold, it's still standing. The dough is so soft and pretty! Only a bowl for proving, greased a bit with sunflower oil. I pass the leavened dough in parallel, with two timers. The husband says that it's time to open the bakery, your bread is waiting for him - it's good for him with buckwheat flour, but he doesn't like everything.
Anatolyevna
alba et atra, Helen bread is not only interesting, but also delicious!
BabaGalya, Try to grind Gal on a coffee grinder. And bake and enjoy!
paramed1
Tonya, I got you ... I didn't indicate the baking temperature. I'm almost baking already!
Anatolyevna
paramed1, Veronique, everything is fine. I'll remember in a moment. In my opinion, more than 200 * began to bake, then removed the frying pan with steam (water) and reduced to 180 *.
Focus on your oven. Mine is not very good, I am current and guard.
I open it, look at the color of the crust and check it with a toothpick.
Elena Kadiewa
Veronicek, well, once with the steam, then, as usual: 220 'first, and then 180'.
ABOUT! Tonya has already written.
Here we finish the handicraft, then I'll try yours.
Anatolyevna
elena kadiewa, You will bake flax immediately! I bake every other day and not intrusive.
paramed1
Lenusik, well, I know, but others do not! Damn, the dough rushes like crazy, doesn't fit into Tonin's time intervals! It has already tripled. I went to heat the oven. I will bake without steam, as it is in a rectangular shape.
francevna
Quote: Anatolyevna

paramed1, Veronique, I'll wait. We rarely have 1st grade flour. Maybe you just need to take a closer look.

Tonya, we can't see 1st grade flour in the store, I buy it on the market. Usually they sell cereals by weight, they were looking for cereals for Gray, and there they met flour.
francevna
Veronica, you probably have reactive yeast.
Anatolyevna
paramed1Veronik can be warmer at home, maybe the yeast is not very good for me, how much baking the dough increases a little, but soft.
francevna, Alochka will look closely at stores and in the market, maybe I'll be lucky to buy flour.
paramed1
Common yeast, Saf-levure. I let it sit in the oven with a light bulb periodically turned on. I think that my flour is reactive, because the second bread is already huge too. It's a pity, I opened the last package, and the store where it is sold left our area, I don't even know where ...
The dough is soft, you need to move the container with the approached dough very carefully so that it does not settle. It will be ready in 15 minutes. And immediately after it I plant the next one, already in sourdough.
paramed1
Rustic bread on a long dough (with buckwheat flour)

It's fresh out of the oven. The baking paper is skewed, so it stuck a little to the mold, but I beat him.

paramed1
Rustic bread on a long dough (with buckwheat flour)

Here's a cut.She could not resist, as always - she cut off a hump straight from the very hot. Delicious! Tonya, thank you very much! If it gets cold, I'll feed my husband.
Anatolyevna
paramed1, Veronica bread is wonderful! I'm glad I liked it!
We all love this kind of bread!
Yunna
Tonya, wow, what a handsome man Veronica baked, I managed to admire and bite.
Anatolyevna
Yunna, Natasha, he is really beautiful and delicious!
Anatolyevna
Added a bread cutter.
paramed1
Rustic bread on a long dough (with buckwheat flour)

Tonya, here's the second bread. I just can't find the size of the form. My cauldron is too big. Next time I'll take a glass one, smaller, so that it turns out higher and rounder.
Anatolyevna
paramed1, Good bread! Beauty!
Veronique, tell me, is there a smell and taste of buckwheat flour?
paramed1
Tonya, the smell begins to roam the house when baking. The taste is there. I increased the amount of buckwheat and rye. Very tasty!
Anatolyevna
paramed1, Veronica, I am very happy - you like it!
Flour can be added there slightly
paramed1
Tonya added a total of 75 grams ...

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