Long-proofed wheat-rye bread in the cold (oven)

Category: Yeast bread
Long-proofed wheat-rye bread in the cold (oven)

Ingredients

Wheat flour 250 g
Rye flour 150 g
Potato broth 120-150 ml to kolobok
Kvass wort 1 tbsp. l.
Salt 1.5 tsp.
Vegetable oil 1 tbsp. l.
Butter 20 g
Fresh yeast 10 grams (dry 1.5 tsp)
Honey 1 tbsp. l.
Boiled potatoes 2 pcs. boiled

Cooking method

  • We put all products in a bucket of a bread machine. We set the Dough mode.
  • You can set another mode, I do in x \ n only a short kneading dough.
  • Track the quality of the dough and the quality of the BOX. My bun turned out to be soft (but not floating).
  • I transfer the dough to a large bowl, using a large glass pan for this purpose.
  • I grease the pan with a little vegetable oil, distribute the dough at the bottom, close the pan with a lid and I put it in the refrigerator for 12 hours !!! This will be the FIRST proofing.
  • Now let's do a dough crunch... The consistency of the dough resembles a dense cold plasticine, which must be warmed and kneaded for further work with it.
  • I cover the pan with the dough with a lid and I put it in the oven for the SECOND proofing at 30 * C.
  • The proofing will take as long as it takes for the dough to turn the "plasticine" into dough (warm up) and then the dough rises as usual, air bubbles appear inside, the dough becomes airy.
  • It took me about 2 hours and 40 minutes.
  • Then I turn on the oven at 180 * C, bread baking begins.
  • While the oven heats up and its heating temperature rises, the dough will rise a little more, just as much as the dough itself needs.
  • I bring baking bread to full readiness.
  • The height of the finished bread is 12 cm!
  • I grease a crust of hot bread with olive oil, cover with a towel, put it until it cools completely.
  • The bread inside is very soft.
  • Long-proofed wheat-rye bread in the cold (oven)
  • Long-proofed wheat-rye bread in the cold (oven)
  • Long-proofed wheat-rye bread in the cold (oven)
  • Long-proofed wheat-rye bread in the cold (oven)
  • Long-proofed wheat-rye bread in the cold (oven)

Note

Based on a bread recipe Wheat bread in a cold sponge way - Thank you Elenka69 for the idea !.
The bread turned out to be soft, fragrant, thin crispy crust. Pieces of bread do not keep their shape from softness, and restore their shape when pressed.

RECOMMEND TO PREPARE !!!

Bon appetit, everyone!

Crochet
Admin
Wonderful bread! I especially like the shape of the loaf!Admin, and how big is your form?
Vitalinka
Admin, very nice bread. And what can replace the leavened wort?
Admin
Quote: Krosh

Admin
Wonderful bread! I especially like the shape of the loaf!Admin, and how big is your form?

Crochet, the bread turned out to be amazingly tasty! Although, it tastes ..... no friends!

My form is a 4 liter glass pan, very convenient for proving the dough
The high sides of the pan allow the dough to rise as much as needed for the best proofing result! The mushroom from the dough does not hang, as in the low form.

We go from the rule: the less the amount of dough in the form, the more magnificent the bread will be, and the good perforation of the bread. This is where the high edges of my form help.
The more dough is in the mold, the denser it becomes when baked, and takes on the shape of a mushroom.

Here

Good luck!
Admin
Quote: vitalinka 2

Admin, very nice bread. And what can replace the leavened wort?

vitalinka 2 , Thank you

Kvass wort contains corn and barley malt.
You can replace it with dry kvass containing malt - 1-2 tbsp. l .. Directly by the rye malt itself 1 tbsp. l.
You can substitute some of the liquid in the dough for a black (dark) beer that contains malt.

But, if you do not have these products, you can do without them, just the bread will be lighter in color.And the color can be done using chicory powder (liquid) - 1 tbsp. l

Good luck!
Vitalinka
Admin, thank you very much. I have dry kvass, I will replace it. Do you need to steam kvass or just add dry kvass?
Admin
Quote: vitalinka 2

Do you need to steam kvass or just add dry kvass?

vitalinka 2, put dry kvass, 1-2 tbsp. l enough
Track the bun, apparently you need to add a little liquid to the kvass.
Vitalinka
Admin, Thank you . I will try . I have already cooked according to your recipes, everything always turns out deliciously. Thanks again for the recipes.
Admin

Good health Good luck!
Crochet
Admin
Thank you so much ! I have a glass saucepan, the largest for 3 liters, but for it, apparently, this portion of the dough will be a bit too much ... if you only count it down to a smaller size 🔗...
Admin
Crochet, when I saw this pan, I immediately understood why I needed it, when there was already a whole park of pots at home

If your pan suits you in shape (3 liters), use it, and for the height, make paper sides - as we do for cakes in molds
Elenka
Adminwhat a beautiful bread!
I'd like to try it! Do you think you can do all the manipulations in a bucket of HP, and then bake in it? Our heat is now incredible and you won't turn on the oven, but I want to try ...
Crochet
Quote: Elenka69

Our heat is now incredible and you won't turn on the oven, but I want to try ...
For the same reason, I put off baking for a while. Rominy bread, I also thought about HP, but I really want a round one, like Admin ... And the pets were strictly forbidden to turn on the oven 🔗, it's hot for them ...
Admin

Girlsyes you can of course

But, you will have to manually adjust the proving program - after the cold it lasts about 2.30-3 hours. The dough is first warmed up, then the proofing itself begins, the dough grows.
And also include baking manually.

What a smart oven I have - it doesn't heat up even in summer, all the bread and I always bake only in the oven

I am waiting for your bread, so I want to see, success!
Crochet
What a smart oven I have - it doesn't heat up even in summer
Admin
Which one? I'm just looking for ...
Admin

Independent oven (built-in) Siemens HB 780570 - a little expensive, but it paid off one hundred percent! I've been using it for three years
Elenka
I also have a built-in one, though Ardo, but the side is very sunny in the kitchen and the last floor. And the oven still blows itself or us well with warm air. In general, you will not care.
Admin

Elenka, my oven is cooked in "its own juice", all the heat is inside, while working, you can safely lean against the glass with your hand

Tonight I'll put another version of cold bread on the night - let's see what happens
Eusebius
Good evening! Admin, thanks a lot. Wonderful bread. Thanks for the recipe. I liked everything from the kneading process to the shape and taste with a slight hint of sweetness. Special thanks for the very clear clarifications.
Long-proofed wheat-rye bread in the cold (oven)
P.S. The photos leave much to be desired, but I'm still learning in this business too.
Admin

Eusebius what a pretty bread turned out, and the shape and inside, and rose well!

It's so good to hear that you did it well

Thanks for the kind words

The photo lacks contrast, but this is a profitable business.
Margit
Quote: Admin

Independent oven (built-in) Siemens HB 780570 - a little expensive, but it paid off one hundred percent! I've been using it for three years
I was looking for an oven for a long time, I wanted it like Admin, I was very impressed with the photos of baked Admin breads. I found a similar one with us, almost all the same functions, except for pyrolysis - BOSH HBN380751. I'm very happy with the purchase, now I'm waiting for the installation. Oh, I would rather!
Mate
Adminthank you! I stood in the refrigerator for 9 hours and grew by 4 times. When I saw it in the morning, I couldn’t believe it! ... I did a wrinkle, laid it out in forms, because I don't have such one big one, it turned out in two. I stood in the oven for about an hour and grew almost to the top of the forms, I decided to urgently include baking. It turned out to be very fluffy, interesting in taste, does not look like bread!
Admin, do you think all breads can be baked with long proofing?
Long-proofed wheat-rye bread in the cold (oven)
Admin
Mate, the crumb of your bread is impressive Very beautiful!

The main thing in our business is the correct selection of products, mixing and high-quality proofing!


Such bread can also be made from wheat dough - the forum has such recipes from Elenka69 and Stern - the bread turns out very good.
Well, you can also try experimenting yourself
Margit
Admin, do you sprinkle the bread before putting it in the oven or cover it with a lid?
My oven has a "Special Top / Bottom Heat" baking program, does that mean I can bake baked goods without spraying. Long-proofed wheat-rye bread in the cold (oven)
The booklet was not delivered to me along with the stove, probably because we bought an exhibition sample and with a big discount, now I get everyone with my questions. This is the first time I'm dealing with an electric oven.
Admin
Quote: Margit

Admin, do you sprinkle the bread before putting it in the oven or cover it with a lid?

No, I do not spray or cover!

It's a matter of taste. I don't like wet bread, so I don't steam it. And besides, I bake bread on a gentle 180 * C mode, from this temperature the bread does not dry much, and there is no need to moisten it.

Although, I admit, there are baking recipes where you just need to use hot steam.

Ask questions - I can and I will answer I'm not a magician either
Margit
And how long does bread bake at 180 °? Probably depends on the weight of the dough? Well, at least the average size, approximately.
Admin
Quote: Margit

And how long does bread bake at 180 °? Probably depends on the weight of the dough? Well, at least the average size, approximately.

Depends on the dough itself, weight.
I set T180 * C until a dark and fried crust forms on the bread (about 20 minutes from the beginning of baking), then I stick in the temperature probe, and reduce the rate to 165 * C and bring the bread to readiness - 94-96 * C on the temperature probe inside the bread.
How much bread is baked, I will not say exactly in time - I monitor the readiness of only temperature probes, it determines readiness more precisely than me
In general, a loaf of 500 grams of flour can be baked for 40 minutes, when there is no exact time.
Margit
Thanks, I will try! Admin, if you don't put potatoes and broth in your bread recipe, the bread will lose a lot? Mine ate something without enthusiasm when I baked with potatoes. They prefer sour kefir or whey.
Admin
Quote: Margit

and if you don't put potatoes and broth in your bread recipe, will the bread lose a lot?

Margit, need to try! It is possible and necessary to put it in, but it will be a different recipe for bread according to this scheme and it will need to be "nursed and nurtured" anew and watched the proofing.
Potato broth may not taste good, but potatoes help the dough rise and loosen it up. It turns out just good and tasty bread.
Maybe I will do it on occasion But, I have other recipes for oven bread with kefir and whey, take a look.

Success
Elenka
Admin... I apologize for being stupid ...
looking at night I decided to knead this bread, but something with the liquid is wrong here.
We take ..
Wheat flour - 250 grams
Rye flour - 150 grams
Boiled potatoes - 2 pcs. boiled
Potato broth - 120-150 ml to a bun.
Kvass wort - 1 tbsp l.
Vegetable oil - 1 tbsp. l
Butter - 20 grams
Honey - 1 tbsp. l
Salt - 1.5 tsp
Fresh yeast - 10 grams (dry 1.5 tsp)

Without thinking, I laid everything in, I hear the bread maker puffs. A splash of water.
For 400g of flour, 150ml of broth is not enough. Missed something ....
Elenka
Well, in general, that's what kind of bread turned out.

Long-proofed wheat-rye bread in the cold (oven)

I like it. I wanted to do an experiment in HP. The bread is very decent, the taste and aroma are very bright, soft and light crumb.
Thank you!
Admin

Elenka, the bread is very pretty, and the color is so nice

Most importantly, it suits your taste
Thanks for using my recipe.
Elenka
Adminbut what about liquid? I asked you ...
Admin
Quote: Elenka69

Adminbut what about liquid? I asked you ...

Elenka, something's wrong with my memory
Plizzzz, what did I promise you? please repeat
Elenka
Quote: Admin

Elenka, something's wrong with my memory
Plizzzz, what did I promise you? please repeat
No no. promised nothing, I want to understand. I was mistaken. or you are in the prescription.
My answer is 29 in this thread (so as not to repeat myself)
Admin

I understood, I just did not see this post.

No, I was not mistaken! The recipe contains enough liquid from other components of the dough: boiled potatoes, butter, wort, etc.
Therefore, I wrote 120-150 ml liquids. - how it will turn out in fact.
Where there are boiled potatoes or cottage cheese, there is always such a picture - at first, the x \ n goes tight, barely toss and turn, and then the dough, on the contrary, becomes liquid. Therefore, here you need to be very careful with the liquid.

Savvenok
Admin

about the second proofing in the oven - you write "cover with a lid." and bake with a lid or remove?

and I won't spoil the technology if I add coriander? love very much ...
Admin

Savvenok, coriander is a matter of taste, you can add

She baked bread with an open pan, without a lid.
I cover it with a lid when proving, so that the dough does not wind down, you can also cover it with a napkin.
Savvenok
Admin
thank you!
Admin

this is my dream bread !!!

(sorry, no photo, I won't sit down to figure out the insert)

rose in the refrigerator 3 times, in the oven on a proofer - in 1.5 hours.

the smell is breathtaking ... I pinched off a piece, albeit still hot. yummy ...
but a small joint is still present - the roof is slightly cracked

thank you!
Savvenok
Admin
and how much should the bread stand in the refrigerator? and how much to increase? in 12 hours, it increases greatly in volume - 3-4 times.

I have been baking it all the time since I met him. and a stable side effect was discovered - the neighbors at the dacha do not go for salt matches, but for this bread - theirs suddenly ended / the store is closed / bread was not brought, etc.

decided to continue to make 2 servings each, hence the question - by how much will the baking time increase approximately?
Admin

Savvenok, this dough is allowed to stand in the cold for about 10-12 hours. It rises 2-2.5 times during this time.
If you have more rises, reduce the proofing time to 10 hours and see.
This is the first proofing of the dough.

How much the baking time will increase, I cannot say - I check with a temperature probe until the temperature inside the bread reaches 94-96 * C - the baking guarantee is full.
You have to check with a splinter

It's nice to hear that your bread has taken root, and your neighbors too
Alёna
Admin, I really really want to try this recipe, but I can’t think of what to do with the form (I don’t have such a saucepan yet), and I haven’t figured out the baking time yet, I don’t have a probe, I would have an average baking time ... Can you help? if I just bake in a frying pan or on a baking sheet?
Admin
Quote: Alёna

Admin, I really really want to try this recipe, but I can’t think of what to do with the form (I don’t have such a saucepan yet), and I haven’t figured out the baking time yet, I don’t have a probe, I would have an average baking time ... Can you help? if I just bake in a frying pan or on a baking sheet?

The form has nothing to do with it! You can take any pan-shape of any shape, just to fit the volume of the dough. You can bake in a pan.
I wanted just such a round bread - here is the shape of this The ratio of the volume of the shape and the weight of the dough for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

Without a temperature probe, you will have to constantly monitor the dough visually, watch how it rises, darkens and tans in the oven, and check the readiness with an ordinary straw, knitting needle, skewer after about 30-40-50 minutes, depending on the personal properties of the oven, dough, baking conditions. If the needle is dry, then the bread is ready, baked. But you also need to hold the bread in the oven for 10-15 minutes for insurance to be completely sure. Here you need to accumulate experience, it may not work out right away and you can get wet bread inside. And buy a temperature probe, there are no problems with this and you can order on the Internet

Alinenokk
May I ask, if I don't understand ... Why is steeping in the cold better than the usual method of baking bread ?! Maybe I need it too, but I don't know ...?
Admin

There are different ways to proof and bake bread
Which is the best and what to choose? You need to bake bread according to the proposed recipe and understand for yourself whether you like bread or not, and how much such bread suits your taste.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers