Bread "Vivare"

Category: Sourdough bread
Bread Vivare

Ingredients

active wheat sourdough 100% moisture 100 g
wheat flour / grade 450 BC
peeled rye flour 50 g + 2 tbsp. l.
pressed yeast 4 g
water 20 С 295 BC
salt 10 g

Cooking method

  • Bread VivareI made the batch in HP (5 * 5 * 7).
  • Dissolve yeast in water. Knead the dough from all products except salt. Add salt after 5 minutes from the start of the batch.
  • Bread VivareThe dough is soft and does not stick.
  • Bread VivareRound the dough and transfer to a fermentation dish. Fermentation for 60 minutes.
  • Bread Vivare
  • Bread VivareDough at the beginning and end of fermentation.
  • Bread VivareUsing a scale, divide the dough into 2 parts. Roll each into a ball, cover and leave for 30 minutes.
  • Bread VivareForm a loaf from each ball. Roll out to a length of 35-45 centimeters.
  • Bread VivareTransfer to a baking mat.
  • Bread VivarePress down each piece and sprinkle with rye flour.
  • Bread VivareMake 4 oblique cuts on each side, forming rhombuses. Cover and leave to proof.
  • Bread VivareProving for 40-60 minutes.
  • Bake on a stone with steam at a temperature of 240-250 degrees for the first 10 minutes. Reduce the temperature to 200 degrees and bake until tender for another 15-20 minutes.
  • Take out, cool on a wire rack.
  • Bread Vivare
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

2 bread

Time for preparing:

3 hours

Cooking program:

oven

Note

E. Kaiser's recipe and molding.
Original:
50 g rye flour
450 g wheat flour Т65
320 ml of water 20 ° С
100 g liquid starter culture
(or 25 g dry starter culture)
4 g fresh pressed
yeast
10 g salt
rye flour for sprinkling dough pieces
My changes. Flour. Reduced the amount of water accordingly. Reduced fermentation, rest and proofing times. If you follow all the recommendations in the recipe, then the bread does not work ((((
The bread is delicious. Normal, lunchtime. Recommend!

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