Wheat-rye bread on black tea

Category: Sourdough bread
Wheat-rye bread on black tea

Ingredients

active rye starter culture 100% moisture 200 grams
black tea is very strong 210 gram
wheat flour / grade 370 gram
maltodextrin (optional) 3 grams
pressed yeast 3 grams
salt 9 gram

Cooking method

  • Feed the sourdough on the eve of baking for 6-8 hours.
  • Brew strong tea. I took 4 sachets for 250 grams of water. Refrigerate.
  • Dissolve yeast in tea.
  • Mix flour with maltodextrin.
  • The batch was made in KhP on the "Basic" program (7 * 5 * 12)
  • Add salt after 5 minutes.
  • The dough is soft, slightly sticky.Wheat-rye bread on black tea
  • Stretch-fold the dough and ferment.
  • Fermentation for 120 minutes. Stretch-fold once after 60 minutes.
  • Wheat-rye bread on black teaWheat-rye bread on black teaWheat-rye bread on black tea Dough at the beginning, middle and end of fermentation. When pressed on it, the dimple does not straighten. The dough is ready.
  • We form bread of any shape.
  • I have proofing seam down on paper. I make a "hoop" out of a towel so that the bread grows up, and not in all directions. You can do it however you like.
  • Leaning 60 minutes.
  • I make cuts.
  • I bake in the oven under a hood on a stone at a temperature of 250 degrees for the first 15 minutes.
  • I remove the cap, lower the temperature to 180 degrees, and briefly air the oven.
  • We bake until ready. I have another 20 minutes.
  • We take out, cool on a wire rack, cut and enjoy.
  • Wheat-rye bread on black tea
  • Wheat-rye bread on black tea
  • Wheat-rye bread on black tea
  • Wheat-rye bread on black tea
  • Wheat-rye bread on black tea
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

Delicious aromatic bread. Retains its freshness for a long time. Finely porous. This is not my first time baking maltodextrin bread. It's just that I haven't shown bread with him yet, although lately I've almost always added it. You don't have to put it. The recipe is fancy. Recommend.
Well, who cares:

The main raw materials in the manufacture of maltodextrin are corn and rice. Maltodextrin is easily soluble in water, has thickening properties, inhibits sugar crystallization, and has a stable foaming effect. Possesses good emulsifiability. Affects the shaping of the product, regulates its structure, low absorption of moisture, promotes disintegration of the product into parts, increases the properties of forming, protects the product from changing shape, and improves the appearance of the product.

Maltodextrin contains an acid-resistant salt and components that have the property of heat resistance. It is easily absorbed into the human body, can act as a raw material for baby food and nutrition for athletes. Since maltodextrin has various specific properties, in recent years this product has been widely used in the food industry. Thus, we can say that maltodextrin is an ideal food additive for products when it is necessary to improve certain consumer properties.

Maltodextrin is widely used in the production of bakery and confectionery products, in the manufacture of seasonings and sauces, instant food, in the production of drinks, in the dairy industry, in the manufacture of ice cream, in baby food, diet food, etc. It improves the taste and appearance of bakery and confectionery.

Maltodextrins are a multicomponent mixture of D-glucose, maltose, maltotriose and polysaccharides. In appearance, it is a white powder with a neutral or slightly sweetish taste. Maltodextrins are obtained by partial hydrolysis of starch with acids or hydrolytic enzymes, followed by purification, concentration and drying.The degree of hydrolysis of starch determines the carbohydrate composition, which provides a variety of functional properties of maltodextrins, and is characterized by the D.E index - "dextrose equivalent". Maltodextrin is a starch product in the form of a free-flowing white powder, obtained by enzymatic depolymerization of an aqueous corn starch solution, followed by spray drying. Maltodextrin is characterized by low sweetness, high viscosity, fast solubility, and high water holding capacity.
Maltodextrins have a heterogeneous mixture of saccharides and, depending on the dextrose equivalent of D.E. exhibit emulsifying, stabilizing, gluing, loosening properties that prolong freshness, emphasize taste and smell, slow down the crystallization process. Changes the viscosity of the product, has a thickening effect.
Maltodextrin has good flowing properties, without starch and other specific odors, has a not sweet or slightly sweet taste. When used in large quantities, it does not interrupt the taste and smell of the product itself, it is a good odor carrier.
Maltodextrin is added to products in order to improve their consistency, used to preserve and transfer the properties of flavoring and flavoring additives (as a taste intensifier).
Maltodextrin improves and facilitates the dissolution of proteins. Inhibits the natural color change process. Depending on the degree of depolymerization, it can act as a shaper or as a baking powder.
They are used in the manufacture of condiments and sauces, instant food, in the beverage industry, in the dairy industry, in the manufacture of ice cream, in baby food, diet food, etc. It is used as a thickener and filler in puddings, soups, frozen foods. Improves the taste and appearance of bakery and confectionery products. Maltodextrin makes the surface of cakes and cookies smooth, rich in color, and improves the shape of these products. With maltodextrin, cakes and cookies do not stick to the teeth, do not leave crumbs. The shelf life of the product is increased. When making cakes, you can replace fat, lower the fat content in the product. Malt dextrin acts as a stabilizer for protein decorations on biscuits and cakes. Aqueous solutions are used as a binder in toothpaste formulations.
The main pharmaceutical property of maltodextrin is that it promotes the production of insulin by the body.
Information from the Internet


please
Angela, you always have wonderful bread. always!
ang-kay
Nadyushka, Thank you. Believe me, not always.
Innushka
ang-kay, bread on tea just in time for tea) handsome)
Svetlenki
Angela, I'm out!

You never cease to amaze ... It seemed to me that I already know all the bread additives, I use something, I mean something ... And here ... maltodextrin. Oh how! Thank you, thank you, especially for the detailed description - no need to climb anywhere, look. I love the fine-pored crumb very much.

Angela, calculated the percentage of maltodextrin to the total weight of flour, it turns out 0.6%. So?

I went to look for the entogo beast on the Internet to bring it to life.

And the bread is a handsome pot-bellied!
prubul
Angela what a beautiful bread just! Clever girl, gold pens !!! And without maltodextrin this will turn out? So there is a sea of ​​all chemistry, not the fact that they do not bleach flour to us and have not crammed any other nonsense !!!!
ang-kay
Inna, Sveta, Elena, thanks for your attention to the recipe.
Quote: Svetlenki
calculated the percentage of maltodextrin to the total weight of flour, it turns out 0.6%. So?
Somehow my friend and I haven't found anything about the percentage addition, but I think that you can use the percentage of malt.
Quote: prubul
And without maltodextrin this will turn out? So there is a sea of ​​all chemistry, not the fact that they do not bleach flour to us and have not crammed any other nonsense !!!!
Elena, bread will always turn out without maltodextrin.Maltodextrin is a natural supplement made from corn or rice starch. At its core, as I think, it is dry maltose syrup, I will not presume to argue. If it is used in CHILDREN'S nutrition, SPORTS nutrition, DIET food, in almost any spice composition for sausages, then, well, in my opinion, there is absolutely nothing to be afraid of.
ulaaa
Tell me, how in spirit, and what you do not know how to cook?
That not a recipe is a masterpiece
ang-kay
ulaaa, Thank you. I say: "A lot !!!!!"
ulaaa
As Stanislavsky said: "I DO NOT BELIEVE!"
Svetlenki
Quote: ulaaa
Tell me, how in spirit, and what you do not know how to cook?
What is not a recipe is a masterpiece
Quote: ang-kay
ulaaa, thanks. I say: "A lot !!!!!"
Quote: ulaaa
As Stanislavsky said: "I DO NOT BELIEVE!"

ulaaa, Angela, amused !!!

But seriously, Angel, thanks for the tip on maltodextrin ... I would like to understand how to use it in meat products, I am so awkwardly hinting

ang-kay
A friend found such a table for me. I think that 5 to 10-15% is enough.

The percentage of use of maltodextrin and the effect of its use in various products.
Name
Usage Percentage (%)
the effect
Compound sweetener
45%
protects against sugaring, protects against dental diseases and other diseases.
lollipop
10
Prevents crystallization, protects against dental diseases and other diseases.
Milk candy
6~8
Prevents crystallization, protects against dental diseases and other diseases.
Health care products
15~25
Increases the nutritional properties of foods, reduces nutrient loss
Fortified nutrition products
15 ~ 3O
Increases the nutritional properties of products, improves the taste of the product, and reduces the loss of nutrients
Children food
20~30
Increases the nutritional properties of products, improves the taste of the product, and reduces the loss of nutrients
Fast food
5~10
Improves structure, increases density
Soups
5~15
reduces the loss of nutrients, improves the taste of the product
Frozen products
5~15
Improves taste, increases density
Solid drinks
10~30
Reduces nutrient loss, increases solubility
Coffee drinks
5~15
Allows you to save raw materials, improve taste, and reduce costs.
Instant milk tea
15~25
Improve the taste, increase the viscosity, reduce the cost.
Ice cream powder
10~25
Improves structure, improves emulsifiability, improves taste, and reduces costs.
Cream
5~20
Increases the nutritional value of the product
Powdered egg yolk
5~10
increases the nutritional value of the product
enzyme
5~10
Carries out the role of a carrier, reduces losses during fermentation.
fruits
5~1
Increases the shelf life of fruits
Various canned food
5~10
Increases thickness, improves taste, increases mass
Fruit tea
10 ~ 2O
Increases thickness, improves taste
Marmalade
5~10
Increases thickness, improves taste



It also depends on his DE.
Svetlenki
Angela, Thank you so much!
Kras-Vlas
Oh-oh-oh-oh-oh !!! What a handsome pouty
The little stuff is so good! I love these unfolded petal crusts !!!
Angela. as always top class !!!
Quote: ulaaa
Tell me, how in spirit, and what you do not know how to cook?
What is not a recipe is a masterpiece
(I join Stanislavsky)
ang-kay
Olenka, Thank you. Hope you bake. I'm provoking you again. Don't trust Stanislavsky!
Kras-Vlas
Quote: ang-kay
I provoke you again
Haha, who would doubt it?
celfh
Angela, looking at your bread, I get great pleasure. Bravo!
ang-kay
Tatyana, thank you very much. I am very pleased that I am happy with something.
Nemosha
Good afternoon, tell me please, something I got confused over time. After kneading, the dough rises for an hour, kneading, then another hour, forming a loaf and then another hour? That is, 3 hours in total until the finished raised and formed dough? Right? And another question - why bother so many times? Thank you!
ang-kay
Mariaand where is here
Quote: Nemosha

And another question - why bother so many times?
? Stretch once in the middle of fermentation and shape.
Quote: Nemosha
to finished raised and formed dough 3 hours? IN
From ready-mixed dough to planting in the oven 3 hours.
goncharenko
I baked your bread today. Without chemical additives only, there is nowhere to get it. Excellent taste, it took half a loaf in the evening, they took it away very quickly. =) The crust is amazing, crispy.
Wheat-rye bread on black tea
Wheat-rye bread on black tea
Wheat-rye bread on black tea
Wheat-rye bread on black tea

Thanks for the recipe!

ang-kay
goncharenko, I am pleased that my breads attract you and you like them. Excellent bread turned out, ruddy, plump. The crust is seen to be crispy. Thank you)

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