Salted wheat loaf (oven)

Salted wheat loaf (oven)

Category: Yeast bread

Ingredients
wheat flour	250 g
hot water	150 g
yeast inst.	3 g
warm kefir	25 g
salt	6 g
sugar	5 g

Cooking method

• 
• It opens up beautifully with a little proofing.
• The weight of the finished loaf is 390 g.
• To activate yeast (30 min):
• Wheat flour - 150 g
• Hot water - 150 g
• Yeast inst. - 3 g
• Dough (1 hour with 4 folds-additions):
• Wheat flour - 100 g
• Warm kefir - 25 g
• Salt - 6 g
• Sugar - 5 g
• Knead a dough of 150 g flour, 150 g hot water and 3 g instant yeast. Knead only until the flour is moistened. We put the container with dough in a bowl of hot water for 30 minutes.
• This is what the dough looks like after 30 minutes.
• 
• Add the rest of the ingredients: the remaining flour, kefir, salt, sugar. The dough is sticky and moist, so I use a scraper to knead it from the edge to the middle of 200 folds (about 6 minutes).
• 
• Fermentation for 1 hour in a bowl of hot water (like dough). Every 15 minutes, fold the dough with a scraper 8 - 10 times from edge to center.
• We transfer to a rug sprinkled with flour, shape. I molded a loaf. We turn on the oven.
• Proofing for 20 minutes at room temperature.
• 
• We cut and bake on a stone at 225C for 11 minutes with steam (I have it under a metal container), then 11 minutes without steam.
• Cool on a wire rack. After half an hour, you can cut and, accordingly, eat.
• The crumb of the bread is medium-small, fluffy, and the crust is thin.
• The recipe is suitable for a suddenly necessary bread preparation, takes 3 hours before cutting, with a slightly overestimated yeast content (1.2% baker's).

The dish is designed for

390 g

Time for preparing:

2.5 h

Cooking program:

breadman

Note

Loves dill seed (up to 0.3 teaspoons per recipe).

Good, loaf !!!

Thank you

[Alexei]

Alexei, beautiful loaf 🔗

[Alexei]

Alexei, any bread contains salt according to the recipe - this is the norm. Therefore, it will be incorrect to underline this in the title.
If this were the opposite situation, the absence of salt in the bread - then YES, it makes sense to highlight this in the name of the bread

It turned out to be a beautiful loaf, even, rosy.
The crumb is uniform. And in just 2.5 hours.
I'll take it to your bookmarks, it will come in handy for sure, especially since everything is described in detail how to do it.
THANK YOU VERY MUCH for posting the recipe.

Gorgeous loaf! And the form is our favorite! Thank you!

Alexey, any bread contains salt according to the recipe - this is the norm. Therefore, it will be incorrect to underline this in the title.

But this bread has a higher salt rate (2.4% pitch, as opposed to the usual 1.6% pitch), hence the name. In it, I highlighted only the features of this bread (including the cooking time due to intensive dough). It seems that there is a GOST "Table loaf (salted)" ... however, I could be wrong.