White bread with kombucha infusion (oven)

Category: Yeast bread
White bread with kombucha infusion (oven)

Ingredients

baking wheat flour 380 gram
infusion of kombucha 250 ml.
butter 30 grams
white sugar 1 tbsp. l.
coarse salt 1 tsp
instant yeast 1 tsp

Cooking method

  • Infusion of kombucha I insist on green tea with sugar. For baking bread, I specially held the infusion for a longer time, so that it became fizzy, carbonated, and sweet and sour to the taste.
  • The dough was kneaded in a combine, as shown in this thread "Kneading wheat bread dough in a combine"
  • The dough is soft in consistency.
  • Proofing the dough in the oven at 30 * C until the dough doubles, then kneading the dough.
  • After kneading, I put the dough into a mold and send it to the second proofing in the oven at a temperature of 30 * C until the dough is doubled.
  • Without removing the molds with the dough from the oven, I set the oven temperature to 180 * C, bread baking begins. As the oven heats up, the dough will rise a little higher.
  • When the crust is well browned, becomes strong and red, I reduce the temperature to 170-165 * C and bring the bread to readiness.
  • We take out the finished bread and place it on the wire rack until it cools completely, only then we will take a sample. I took a large photo of bread, the loaf is high in height, so soft that you can't cut it evenly, well, it just doesn't work ....)))
  • White bread with kombucha infusion (oven)
  • White bread with kombucha infusion (oven)
  • White bread with kombucha infusion (oven)
  • White bread with kombucha infusion (oven)
  • White bread with kombucha infusion (oven)

Note

The bread turned out to be high, 16 cm high, the crumb is very airy, the bread does not want to stand on its own, put it on its side to cool, there are small traces of the grate.

The crust during baking was strong, dense, but after cooling it became soft.

The bread is delicious!

Suitable for all occasions, but more for breakfast, since it turned out a little sweet.

If the mushroom infusion is sweet, then sugar can not be put in the dough.

Another experiment with bread ingredients! Now we will bake bread on the infusion of kombucha, I hope that all the beneficial properties of kombucha will be transferred to the bread!

Cook with pleasure and bon appetit!White bread with kombucha infusion (oven)

Sveta3
I substitute kombucha infusion for the water in the recipe and cook wheat-rye bread. It is noticed that with the infusion the bread turns out to be more lush and tasty. Mine really like it. Now I want to try this recipe. I think it will be very tasty
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