Bread with Italian whole grain flour on cottage cheese (oven)

Category: Yeast bread
Kitchen: italian
Bread with Italian whole grain flour on cottage cheese (oven)

Ingredients

whole grain flour BIO 270 grams Italian
premium wheat flour 360 gram
medium fat cottage cheese 200 grams aged
plain water 350 ml.
coarse salt 12 grams / 2% by weight of flour
dry yeast 1.7 tsp

Cooking method

  • Flour Italian BIO whole grain in package Bread with Italian whole grain flour on cottage cheese (oven)
  • Put all the ingredients in the bowl of the food processor, stir for 1-2 minutes, until a lumpy dough forms and let the dough stand for 10-15 minutes. I do this so that the flour is saturated with liquid, has time to swell, then with further mixing it is immediately clear how much water needs to be added, and whether water needs to be added at all. Wholegrain flour takes in more liquid than plain wheat flour.
  • I knead the dough for bread, as shown in the topic Kneading wheat bread dough in a combine
  • After the flour has swollen, I immediately turn on the 2nd speed in the combine, and the dough immediately grabs well into the bun. The kneading was done for about 10-15 minutes, since the flour is whole grain and it takes a little longer for it to smooth the dough, the dough is soft, the dough does not hold its shape.
  • I transfer the dough into a ceramic mold, greased with vegetable oil so that the dough does not stick to the sides of the bowl, cover it with a cap and put it in the oven for proofing at 30 * C for the first proofing.
  • The dough rose quickly and with a nice soft cap.
  • I knead the dough right in a ceramic cup, then shape a long sausage, and put it in a bread pan greased with vegetable oil and sprinkled with a little flour. I cover the mold with a large bag so that the dough does not wind on top, and put the mold in the oven for the second proofing. The dough should double in size.
  • Now I turn on the oven at 190 * C, while the mold is in the oven, bread baking begins. The dough will rise a little more.
  • After heating the oven, I hold the dough for 10 minutes, reduce the temperature to 180 * С
  • After 15-20 minutes and the formation of a dense crust, I move the oven to 170 * C
  • After 10 minutes I insert the temperature probe, reduce the temperature to 165 * C and bring the bread to readiness, which the temperature probe will show.
  • The finished bread turns out to be gray, very soft inside, with fine laces.
  • Bread with Italian whole grain flour on cottage cheese (oven)
  • Bread with Italian whole grain flour on cottage cheese (oven)

Note

Good table bread, delicious taste!

It holds its shape well, but it falls off in the cut, thin slices will not work!

Cook with pleasure and bon appetit!Bread with Italian whole grain flour on cottage cheese (oven)

Inusya
Wow with what holes, I am such. Tanyusha, and in x / n this - not? I will suffer without an oven for a long time, right up to spring, but I want to ... All the more, I prefer such breads, whole-grain or mixed.
And yet, is this done on purpose at a low temperature? For some purpose? ... Painfully good ...
Admin
Quote: inusha

Wow with what holes, I am such. Tanyusha, and in x / n this - not? I will suffer without an oven for a long time, right up to spring, but I want to ... All the more, I prefer such breads, whole-grain or mixed.
And yet, is this done on purpose at a low temperature? For some purpose? ... Painfully good ...

Inusya, the temperature for tin bread is normal, the same temp. in your x / oven. For example, in my x / stove, the fuse is at 190 * C, which means a higher rate. does not rise.

You can also bake in a x / oven, but you will have to select a flour / liquid balance, since a x / oven will not forgive a very soft dough. In the recipe, in principle, the dough is only slightly softer, which means that you need to add a little flour.

I have bread without sugar and butter - but delicious! Such a good openwork crumb, table bread!

Bake, bake - it should work! Count the amount, my bread is big in weight!

Inusya
Okay, I'll definitely try.
I think in terms of volume, you can leave me the same, because I have a bucket for a 1.250 gram loaf (once even 1320 g turned out, though I just crumpled the roof), but here, judging by the recipe, it should go fine.
... And I have never tried bread in the oven yet (the oven was bad, and now it’s not yet a new turn), which is why I decided that it was baking in the oven at a high temperature. Here's how to get it, then I'll cheat according to your oven recipes, I already have a bunch of bookmarks waiting ... Therefore, I ask stupid questions.
Admin
Quote: inusha


... And I have never tried bread in the oven yet (the oven was bad, and now it’s not yet a new turn), which is why I decided that it was baking in the oven at a high temperature. Here's how to get it, then I'll cheat according to your oven recipes, I already have a bunch of bookmarks waiting ... Therefore, I ask stupid questions.

In the oven, wonderful bread turns out and there are more possibilities, and there are many different ways

Buy an oven, and if possible, then immediately a good one with the bread program and tempo. mode from 30 * C - very later it will help out, in any weather and the dough is well parted!

And we will solve your "stupid" questions too

I wish you success!

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