Description
For a long time I have been looking for the recipe for this bread, was very impressed by the reviews from the Internet: - "the Taste of this bread, perhaps, be called GREAT!" "My husband literally groaned with pleasure when they eat this bread." - "I don't understand how IS it possible to bake from regular flour??? It's impossible!" but was stopped by the complexity of the process. I could not believe me I can do it, and I decided to feat Olenka Chereshenka Olena731 c bread recipe from the Richard Bertin. And I thought that it was time for Auvergne. The starter I did here for this recipe http://www.povarenok .ru/recipes/show/715 94/ but later it began to not feed with flour and wheat whole grain. The lifting force was grandiose, and the acidity is gone
Ingredients
-
Sourdough
15 g
-
Flour
255 g
-
Bran
-
Water
236 g
-
Salt
5 g
-
Rye flour
25 g
Cooking
First put the yeast mixture, mixing 15g of wheat sourdough 100% humidity, 30g wheat flour, a pinch of bran and 16g water. Delayed film. Wheat leaven, I started to feed not baking 1st grade flour, and whole wheat flour. And she began to give the bread entirely without acidity. Here is the secret to not sour the starter bread.!!! do not confuse the exact figures. I did strictly according to the recipe, all weighing on the electronic scales that you suggest. Sourdough 100% humidity, this means that the starter is refreshed with flour and water in the ratio 1:1
After 12 hours the dough has increased in 4 times
Now knead the dough. I do it in the bread maker. BUT!!! First, mixed 225g wheat flour, 25g rye flour, filled with 220g of water, let stand for 20 minutes to well swollen gluten. (Still in liquid bread dough suggest to add a pinch of the tongue, for easier mixing. I have not added). After 20 minutes of rest added all the dough, 5g of salt and put on the regime dumpling dough for 15 minutes, once bread squeaked, turn on the yeast dough. This way, and it is very well mixed dough with well developed gluten. If you do not have such assistants as bread, then knead the dough for at least 30 minutes. The dough should be liquid, on the verge of spreading. It will drain your fingers, but it should be. FLOUR DO NOT ADD!!!
After mixing give the delay for 3 hours at the temperature of 25-27 degrees, but every hour kneaded by the method of folding. Every time 500 folding, i.e. just over 3 hours 1500 folding. The first time was very scary to throw out the batter on the Board entirely without flour. honestly I could not believe that from the mass of something, but remembering the author of the bread recipe and instructions Olga Cherries I got down to business. That's such a weakling I was before the first folding.
And like that, after 3 hours, I sent the dough in the container for long proving process for 24 hours in the refrigerator in the warmest place on the top shelf. The temperature is around 7-10 degrees
After 24 hours the dough doubled in the refrigerator.
Now preheat the oven together with the pan, which will bake bread to 220 degrees and roll the dough gently to the baking paper, into the bar and immediately, without pre-proofing spread on the hot baking sheet and put in oven with steam for 20-25 minutes. Who have not yet encountered with the technique of baking bread with steam in the oven, tell: it's simple, embers the oven to the desired temperature, put it in the form of bread, quickly plaschem on the walls of the oven with water and quickly close. During baking a couple of times open and the walls are sprayed with a spray bottle.
The loaf in the oven, well risen and brown. Now let it cool on a wire rack for 20 minutes and treat
The bread turned out highly porous, with a delicate thin crispy crust and slightly moist crumb. Very tasty and flavorful. Bun weighing about 400g. so carried away that I forgot to weigh the finished buhanku, and the husband already came home from work and started demanding dinner. well here is my experiment with Overskim bread. I must say that the bread was a success and worth the work. So take, will not regret.
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