Farm bread with old dough

Category: Yeast bread
Farm bread with old dough

Ingredients

Poolish
wheat flour 50gr
water 50gr
fresh yeast 0.5gr
Dough
wheat flour 350gr.
rye flour 50gr
water 250gr
lard or butter 8gr
salt 10gr
fresh yeast 5gr
malt 1 st. l
Old dough 100gr

Cooking method

  • Poolish
  • Mix all ingredients. Let stand at room temperature for up to 4 hours
  • Old dough
  • Leave 100g of dough from the previous baking and put in the refrigerator. The longer the dough is in the refrigerator (up to 10 days), the better the baked bread tastes
  • Dough
  • Mix all ingredients. Including rollish and old dough. Knead in a combine or HP for 15 minutes.
  • Place in the refrigerator for 10-14 hours.
  • After this time, put the dough on the table and divide into parts. It turns out 6pcs. about 120g. each one.
  • Wrap it in a cylinder and let it rest for 30 minutes.
  • Then press down each piece in the form of a cake and fold it into an envelope.
  • Farm bread with old doughFarm bread with old dough
  • And then fold in half and press down the edges
    Farm bread with old dough
  • Roll up in the form of a bar.
  • Proof, seam side up, 60-90 minutes
    Farm bread with old dough
  • In the meantime, preheat the oven to 230C. Move the seam down and make cuts.
    Farm bread with old dough
  • Bake for the first 15 minutes with steam. Then release the steam and bake until golden brown.

Note

P.S. I adapted the recipe for myself, i.e. reduced the proportions. And you can safely multiply everything by 2.

julifera
Wow how beautifully unfolded Wonderful bread
kisuri
Natasha! : wow: This is bread! You can dream of such opening of cuts!
And the photo!
I have a piece of old dough, I'll bake it!
Twist
Natasha, wow what! I can imagine how crispy the crust is!
Natali06
julifera, kisurithanks girls!
Ira, for some reason it seems to me that such cuts show themselves in all their beauty, precisely on a perforated sheet.
Natali06
Marish Thank you!
kisuri
Quote: Natali06

Ira, for some reason it seems to me that such cuts show themselves in all their beauty, precisely on a perforated sheet.
But I don’t have ... Well, okay. I'll try without.
Is a perforated sheet such a baguette holder? With holes? How is it in your photo?
Natali06
Ira. I don't have a baguette holder on the photo either. And there are also perforated baking trays and even with a silicone coating. I dream about such
kisuri
I rummage on the Internet ... but, in my opinion, there is simply no better opening of cuts than these of yours. I already want to try, but have to wait for the weekend.
Natali06
I've already rummaged and found. Only one is expensive. and there is no partner yet. The company trades from a certain amount.
kisuri
Quote: Natali06

I've already rummaged and found. Only one is expensive. but there is no partner yet. The company trades from a certain amount.
Can I have a link? It's a pity, we are very far away. Hope you can find a closer companion.
But I suspect that this is not only about the nasty.
Natali06
Irish, of course you can!

Quote: kisuri


But I suspect that this is not only about the nasty.
Ir, but I still think, in a nasty way. On a stone, I never did it
kisuri
Quote: Natali06

Ir, but I still think, in the opposite. On a stone, I never did it
(I turn to you) So you DO NOT have such a baking sheet! And what cuts! Is it about the holes or what, in the sense, in the perforation? Do you think so?
Natali06
Quote: kisuri

(I turn to you)

Yes exactly. Therefore, I took a baguette holder to be sure. And as you can see, I was convinced Although honestly, there was not enough space for them
kisuri
Yeah, okay ... (emoticon with balls spinning ...) you need to think. Indeed, I have seen such sheets in bakeries. And, indeed, steam freely passes through the holes, but nothing at all through the stone. And in a pair it's all about (or almost everything!).How interesting! ... Thank you dear! ...
I will dig something in this direction. If Th - I will write.
Natali06
Irish, but not at all! That is why we are here and gathered to share thoughts
By the way, I even gave a cry on the forum for opposing, but there is no companion yet.
kisuri
Light
Simply gorgeous!
The beauty is incredible!
Natali06
Light , Thank you! I'm glad I liked it.
barbariscka
Very interesting buns turned out! Similar in form to the French.
SanechkaA
on the preview - like pies, very appetizing buns turned out and such unusual
Natali06
barbariscka, SanechkaA, thanks for coming to my place for bread!
Lomarga
Natasha !!!! Thank you for the beauty and deliciousness !!!! I really want to see the cut! unless, of course, there is anything left !!!
Natali06
Little bit left
Farm bread with old dough
Lomarga
Thank you!!!! What fluffy crumbs !!!!
Natali06
Lomarga, but not at all! The bread is really very soft. I defended only 45 minutes, and it is recommended up to 2 hours. But I think the baguette holder could not stand it
kisuri
Quote: Natali06

I defended only 45 minutes, and it is recommended up to 2 hours. But I think the baguette holder could not stand it
What would have happened to her?
Tusya Tasya
: bravo: And if you don't have the old test, it won't work? Take a piece from any bread dough and store in the cold?
Admin
Quote: Tusya Tasya

: bravo: And if you don't have the old test, it won't work? Take a piece from any bread dough and store in the cold?

Look at here:

I have several topics on old sour dough bread - look again!
Wheat bread on old dough dough (BEGINNING)
https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=71685.0

Wheat bread made from old dough
https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=162046.0

How I store and prepare old (sour) dough for kneading
https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=159691.0
Natali06
Tatyana, thanks for the help! You are our main mentor!
Quote: kisuri

What would have happened to her?

Irish, well, it's for baguettes, and these fatties. She would ruin their whole figure
Quote: Tusya Tasya

: bravo: And if you don't have the old test, it won't work? Take a piece from any bread dough and store in the cold?
Tusya Tasyawhy not? We make different variations of the recipes we like. I cooked without the old one, only my rollish stayed longer. But the bread turned out to be no worse.
Tusya Tasya
Natasha, I understood everything, thanks.
Admin, thanks, went to read.
Natali06
Natick, you look at my bread https://Mcooker-en.icdself.com/in...on=com_smf&topic=216967.0what variations did Laspi... And I was not afraid. So do whatever is more convenient. Customize the recipe for yourself.
Natali06
Irish, you didn’t say how are you doing with the perforated protvin?
Light
Yesterday I started the dough, specially left 100 gr. for your recipe! I will do ...
Natali06
Light , I will wait
kisuri
Quote: Natali06

Irish, you didn’t say how are you doing with the perforated protvin?
Yes, there was no time yet. True, I went into the nearest bakery, they, of course, have baguette holders, and bake everything in a hole, but large, industrial ones won't fit into an ordinary oven. The owner was not there, I will see him, I ask him. Soon there will be a few days more free, I will look.
In the meantime, she put the dough, stood in the refrigerator overnight, divided it into cylinders ... I will report back later.
Natali06
Eh,Irishwhat a pity you are so far away
kisuri
That's for sure !
kisuri
Well, here are my elephants:

Farm bread with old doughFarm bread with old dough

Of course, your cuts are very far away, but they are pretty and tasty. And you gave me a tip in which direction to act.
Thank you, dear, for this wonderful bread!
Natali06
Irish, Myakish is gorgeous, it seems to me even better than mine. Clever girl!
Ir, and what did you bake on?
kisuri
Thank you !
She baked on a stone, covered with a cauldron sprinkled with water from the inside for the first 15 minutes. Then she took off the cauldron and another 10 minutes, until golden brown. Three things fit under the cauldron. So I baked in turn.
The dough is gorgeous, swollen before our eyes. Moreover, I had a piece of 25 g of ripe dough. Tasty!
I will continue to do them. I will work with them again. Although, to be honest, they are already very tasty, the smell is bready, real. All the time I keep myself from running around and carrying these buns ...
Such breads are very tasty, where a small part of white flour is replaced with rye (or whole). Then it is soft and lush, like white, but the taste, smell and ruddy are richer. And then there's the old dough, malt (I have barley), and no sugar at all!
Cool recipe! I recommend to everyone !
Thank you again.
kisuri
Hello Natasha! Good day to all!
Here's another try:

Farm bread with old dough

Final proofing - only 35 min. AND THE SAME. Not that they turned out badly, not at all! This is very, very tasty bread, such cool elephants! But "blown up" cuts for me so far -.
I'm waiting for the baguette maker.
Natali06
Irish, Hi! Yes, these cuts hurt you
Ir, but look what incomparable chubby! Just super!
Quote: kisuri
Waiting for a baguette holder Girl dreams
What's taking so long? I have already ordered a perforated sheet! The truth will have to cut a little
kisuri
Quote: Natali06

Irish, Hi! Yes, these cuts hurt you
Ir, but look what incomparable chubby! Just super! What's taking so long? I have already ordered a perforated sheet! The truth will have to cut a little
No, Natasha, they didn't "hurt" at all! It's just that I've been trying to achieve such cuts for a long time, just wondering what the secret is! I think that even if I achieve them, it will be enough for me, and it will not be so important already! I like these breads terribly AND SO! And the cuts - I'm glad that someone really succeeds, which means there is hope.
And the baguette holders, they said, would come within a week or two, we still have holidays in the middle.
I ordered the sheet already, wow! Interesting! How to cut it? (However, I cut the stone, almost the disk did not fly in their workshop ... they said not to come again)
Catwoman
People! And how to lay the old dough?
Natali06
Ir, well, I told you, what are you cool! Sho there to cut an aluminum sheet! I ordered yesterday evening, they will ship on Monday. Then we'll take a walk! but maybe not. In short, we'll see.
Natali06
Elena, you can leave from the old dough, that is, from the previous baking. Or cook 75g. flour, 75 gr. water, 1.5 gr. yeast. stir and refrigerate for at least 48 hours.
kisuri
Quote: Natali06

Sho there to cut an aluminum sheet! I ordered yesterday evening, they will ship on Monday. Then we'll take a walk! but maybe not. In short, we will look.
How can we roam! I already looked at here in one place pizza sheets, full of holes! And if it doesn’t fit, then you can drill holes in the usual way, but sho !? And, most likely, I'll see how you do, and I'll do as you do!

Quote: Catwoman

People! And how to lay the old dough?
And I will add my 5 kopecks to Natasha: just take a piece from ANY wheat yeast dough - 50-100 grams - and put it in a jar, box, container, preferably with a hole in the lid, and in the refrigerator. And that's it! Or mix, as Natasha said, without bothering. It's simple! The whole point is that the yeast itself there in its midst slowly multiplied by cold fermentation. After a couple of days - and up to two weeks - you have your old dough.
Natali06
IrishkaThank you for your help. Standing old to new baguettes, oto said, God willing, I'll get together!
Catwoman
Girls! Thank you!

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