Lean braid with leaven without yeast

Category: Sourdough bread
Lean braid with leaven without yeast

Ingredients

Dough:
Wheat sourdough at its peak 175 g
Water 95 g
Salt 1 tsp
Sugar 3-4 tbsp. l.
Refined vegetable oil about 1/3 cup
Flour 300 g
Filling:
Almond / walnuts / forest nuts 200 g
Granulated sugar 100 g
Apple jam (any is possible) 130 - 140 g
Cinnamon 2 tsp

Cooking method

  • Grind the nuts in a blender into small pieces, but not into flour. Mix with granulated sugar, cinnamon and jam, mix thoroughly. The filling is ready.
  • • Knead the dough and let it rise for 3 hours. The dough is softer, more viscous than on bread, it floats, it does not hold its shape, it tends to slowly slide out of the hands.
  • Lean braid with leaven without yeast
  • • Put the dough on a floured table and gently stretch it with your hands into a layer so that it does not lose its airiness.
  • • Gently apply the filling on the layer, spreading it evenly over the entire surface.
  • Lean braid with leaven without yeast
  • • Roll the filled dough into a roll and cut it lengthwise into 2 pieces with a knife.
  • Lean braid with leaven without yeastLean braid with leaven without yeast
  • Lean braid with leaven without yeast
  • • Turn the resulting strips with the cut up, and weave a braid out of them.
  • Lean braid with leaven without yeast
  • * You can make several such rolls and weave a braid in various ways.
  • Lean braid with leaven without yeast
  • • Carefully place our workpiece on a baking sheet lined with baking paper sprinkled with cornmeal. Cover with foil and let rise for 30-40 minutes.
  • Lean braid with leaven without yeast
  • • Remove the film, sprinkle the braid from a spray bottle, and bake until golden brown over medium heat for 20-30 minutes. in a preheated oven.
  • • We take out the ruddy braid from the oven, with the help of a silicone brush, coat with refined vegetable oil (if not for fasting, it can be creamy, just like in the dough), cover with a towel, let cool.
  • Lean braid with leaven without yeast
  • Lean braid with leaven without yeast
  • • Sprinkle with powdered sugar (I didn't have it at hand this time), cut and invite everyone to the table to drink tea with a rich lean braid!
  • Lean braid with leaven without yeast

Note

I apologize for the quality of the final photos, the cameraman sat down, the lighting failed, and the braid had to be removed from the oven on time, and the kid pulled the book by the hand to read. I slipped a little ... I'll bake a new one - I'll fix it

Lana
ilonnna - Ilona
Very appetizing braid! And how much I love nut fillings Thanks for the recipe!
Ilona
Quote: Lana

ilonnna - Ilona
Very appetizing braid! And how much I love nut fillings Thanks for the recipe!

To your health! Please use for this and laid out what would brighten up the coming holiday on fast days.
Natusichka
Quote: Lana

And how I love nut fillings

Svetlana, sister !!!!!
Natusichka
Ilona! What does "ferment at its peak" mean? I want to use my own sourdough, which I make for baking bread - "monastery", which I made from hops, will this work?
Ilona
Quote: Natusichka

Ilona! What does "ferment at its peak of maturity" mean? I want to use my own sourdough, which I make for baking bread - "monastery", which I made from hops, will this work?
Any one that you feed with wheat flour will do, because rye-based starter cultures can sour.
At the peak of maturity, this means I fed her and let her grow twice, but did not let her become sour, that is, I did not overexpose too much.
Natusichka
I pour dry hop sourdough (I made it myself) with water, add 1 tsp. enough honey and flour to make the dough, like for pancakes, and put it "to come to life" at night. In the morning I have a ready-made, grown sourdough, from which I first put the dough, and then the dough.So should I take that "lively" leaven?
Ilona
Quote: Natusichka

I pour dry hop sourdough (I made it myself) with water, add 1 tsp. enough honey and flour to make a dough like pancakes, and set it to "come to life" at night. In the morning I have a ready-made, grown sourdough, from which I first put the dough, and then the dough. So should I take that "lively" leaven?
Natusichka, take your dry hop one and dilute it so that there is as much flour as water, and in the morning, start up the dough.
Natusichka
Thanks, I will try!
Anna-Mish
Wow!!!! beauty !!!!
I drag it to bookmarks and I will definitely try to make such a pigtail.
tell me, how to weave to make it look like in the second picture ???
Ilona
Quote: Anna-Mish

Wow!!!! beauty !!!!
I drag it to bookmarks and I will definitely try to make such a pigtail.
tell me, how to weave to make it look like in the second picture ???
Anna-Mish, the first weaved from 2 strips, the second from 5 strips. Lay the strips on the table, connecting the upper ends together and spread them like rays in different directions. If the stripes are numbered from left to right, then when weaving we act like this (weave the top, of course):
Transfer the 5th (far right) stripe through the 4th and 3rd (now it has become the third) and put it next to the 2nd stripe. Now we transfer the 1st (leftmost) strip through the 2nd and 3rd (i.e., the 1st becomes now the third) and put it next to the inner side of the 4th strip. Then again we take the far right and transfer it to the inner side of the 2nd strip, now again we transfer the extreme left to the inner side of the 4th strip, and so on until the dough runs out. Then roll the rest of the dough down and you're done! Try it, nothing complicated. Harder to describe the process!
Ilona
There are also interesting videos with different ways of weaving dough:



https://www.youtube.com/watch?feature=endscreen&NR=1&v=8xcmfR-WgWk

For example, I also liked this method, the result will be the same as in the 2nd picture, and it is probably even easier to do it. Stretch the dough into two layers, one filling, and the other thinner on top, and then act as in this video:


Here, too, it turns out original:

https://www.youtube.com/watch?feature=endscreen&NR=1&v=8xcmfR-WgWk
Albina
And you can use the production starter culture (dry) If possible, how to prepare it?
Last year I was engaged in the cultivation of lactic acid sourdough according to the Romenny recipe, but now it is even colder in our apartment and I abandoned
Ilona
Albina. here, unfortunately, I will not tell you, because I have no experience in handling such a leaven at all. Here in the next topic niamka asked a similar question, only she had the Ciabata sourdough, Vika replied to her that this is used only with yeast! And I don’t know which one you have. If she raises the dough, then of course you can, if not, then only with yeast. And on it nothing is written about the method of use?
Albina
Came without instructions
Ilona
Then I don't even know ... It depends on what kind of leaven. I know that our homemade can be dried, and then, if necessary, restored and then used as usual. So it raises bread, but which one you do not know ... Well, somehow you ordered it, there was some name, description, etc. The one who sold might know something?
Albina
I ordered here 🔗
Especially went to see the information about the product
Ilona
Albina, well, here's what I found:

🔗
It follows that it is used only with yeast, simply as an improver. I could of course be wrong ...
Ilona
here's another:
🔗
Ilona
Albina, I corrected the last link, gave the wrong one at first. Can it help you somehow?
Albina
ilonnna, thanks for the help in mastering the dry starter culture
Ilona
And not at all, in general ...
Elena_Kamch
Ilona, thanks for the recipe! Add to bookmarks. It's very good that yeast-free. I have not used them for a long time, but sometimes I want delicious baking
Ilona
Elena, eat to your health!
Vikulyasha
Thank you so much for the recipe! Lost counting what game I'm doing! It comes out incredibly tasty, and most importantly, a lot of leaven is used! I have a lot of it! Now there are 3 more large rolls for proofing! I decided to try to do it differently, each tourniquet is screwed in with a night, and then a braid. In the morning we will shoot a sample! I will try to have time to take a photo I do not only with nuts, but also just with apple jam and cinnamon, poppy seeds.
Ilona
Vikulyasha, , very happy about you! Glad I liked the recipe! And I'm glad you are experimenting! The dough loves it
Vikulyasha
I photographed it before it was ready and after that I don't have time! Already experimenting with fillings and shapes! But the dough is unchanged! This time, for some reason, the dough turned out thicker, she rolled it out with a rolling pin. And such a dough for pies will do (I made pies several times according to your recipe)?
Lean braid with leaven without yeast
Ilona
Of course it will! Well, you really, Vikulya, I'm sorry that my pies make you get better))) The very same))))))
Vikulyasha
I'm still recovering normally (I'm underweight), and my husband and his parents are already bragging about the consequences
in the morning I snatched the rolls in the cut:
Lean braid with leaven without yeast

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