Sour milk bread

[Wheat flatbread on curdled milk]

Sour milk bread

Category: Yeast bread

Ingredients
premium wheat flour	440 gram
spoiled milk	310 ml.
olive oil	45 ml. or 3 tbsp. l.
coarse salt	8 grams
instant yeast	1.2 tsp

Cooking method

• I used sour milk, thick, from non-obtained yogurt, with curdled milk and sour cream. I took my recipe as a basis Wheat flatbread on curdled milk
• Kneading the dough in a food processor, the dough is very soft. Wait to add flour, wait to add flour, wait 10 minutes until all the ingredients are mixed into one ball, smooth and elastic.
• Be sure to initially roughly knead the ingredients and leave them to rest for 15-20 minutes, during this time the flour will be saturated with liquid, and then the kneading will go much easier and more correctly, it will be necessary to adjust the flour / liquid balance less.
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• The dough after kneading is very soft, does not hold its shape
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• Be sure to measure the temperature of the finished dough in order to decide where to further distribute the dough: in the oven or just on the table under the film. Today the dough was allowed to stand in the oven at 30 * C.
• Proofing the dough until doubled, then kneading and molding the bread.
• The dough is very soft, it does not hold its shape, therefore, right on the baking sheet, I picked it up neatly from two edges to the center, turned it over to the seam.
• Left for the second proofing until doubled.
• Before planting in the oven (heating 250 * C), sprinkle the dough with a little flour on top.
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• Baking according to the scheme - landing 250 * C, after 7-10 minutes I decrease it to 200 * C, then I decrease it to 180-170 * C and bring it to readiness.
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Note

Cook with pleasure and bon appetit!

Similar recipes

White bread with milk with the addition of oat flour (bread maker) (mina30)

Wheat bread in milk with potatoes and green onions (bekla)

Sour milk bread with a mixture of "8 grains-tonus" (Redmond 1902) (Wild cat)

Ooooo very nice crumb

[Tanya]

Aha! I also really liked the bread

Today, white toasts with apricot jam, berries - mentally went with tea

Tanya, Thank you!

Tatyana, please tell me, if you put fresh yeast, how much would you put? I think gram 15-16? right? never seen instant yeast ... all my baked goods are pressed

You can just put dry active Saf-moment.

If it is fresh pressed, then the calculation is as follows: for 100 grams of wheat flour we take 2 grams of yeast, for 440 grams according to the recipe we take 9-10 grams of yeast.

Tatiana, thank you! I 15-16g proceeded from what I read that they are stronger than ordinary dry ones ... that is, for this, take bread as for ordinary bread on wheat flour. Got it. I went to knead.

[Nataliya]

Nataliya, success - I wish you the bread!

Tatyana! Tell me please! If you liked the bread, and the recipe for the hearth, will there be changes in the recipe (for liquid and flour) for the mold and changes in the baking temperature?

[Maryam-apa]

Maryam-apa, shouldn't! Look only at the consistency of the dough, since I do not know what kind of sour milk you will have in terms of density. I got it very liquid.
The dough, pay attention to it, is very soft.
Although, if you bake in the mold, the dough can be steeper, the walls will hold the baking.

Good luck, bake your health!

Tatiana, thanks for the quick response! And by temperature? Also start at 250? I also wanted to be in shape, so that the temperature was lower (I thought so). I don't have this temperature in the oven.

[THANKS FOR SO DETAILED RECIPE]

It's a pity that I didn't get this recipe yesterday - I attached sour kefir like sour cream in terms of density. Well, the time will come - MANDATORY INSURANCE
THANKS FOR SO DETAILED RECIPE

Tatiana, thanks for the quick response! And by temperature? Also start at 250? I also wanted to be in shape, so that the temperature was lower (I thought so). I don't have this temperature in the oven.

If the baking is in a mold, then we put the mold with the dough in the oven at 30 * C and proof it, as soon as the dough doubles - turn on 180 * C, the oven heats up with the dough and bread is baked. We also gradually reduce the temperature to 160 * C.

Or if the dough is standing on the table, then put it in the oven and turn on the heating 180 * C.

Thanks for the detailed answer.

[Admin,]

Admin, and bread without sourness comes out, because of sour milk?

[Admin,]

Admin, and bread without sourness comes out, because of sour milk?

If made from fresh sour milk, then there will be sourness, although it does not bother me, I do not notice it.

If you age the sour milk, keep it in the refrigerator longer, for 5-7 days, then there is no sourness. This is the property of sour milk.
I was still figuring out what to do with the unsuccessful yogurt, just a week passed

In fresh milk, sourness is alcohol (alcohol) Therefore, if you drink a lot of kefir, then the breathalyzer will show alcohol in the blood

In fresh milk, sourness is alcohol (alcohol) Therefore, if you drink a lot of kefir, then the breathalyzer will show alcohol in the blood

How much "freshly sour" milk do you want to drink to swallow alcohol?
Rather, after taking freshly sour milk, I do not recommend that you go far from home.

will not show alcohol, the programs have already told everything about this)

I am not saying that you will be drunk. The fact that kefir contains alcohol Do not exaggerate everything

Tatiana good evening!
what are your wonderful recipes, the most important of simple products and you think to throw out the sin - I don’t know what to do
found 300 grams of old milk

wonderful bread turned out !! beautiful and delicious
I beat myself straight on the hands (so as not to put flour) - for the first time - kneading - soft kolobok everything is like yours
then "smear", before the dough does not hold its shape at all
baked well, delicious, but not high, I really did take yeast today Dr. Etker
taste good (and I was told that yeast does not work without sugar)

Thank you

Tatyana, I weighed it -720 g, baked in HP, height only 8 cm
where there could be a mistake - the taste is very good and beautiful. the crumb is almost like yours

So my bread is not high, look at the baking sheet In general, dough is such a product ... a lot depends on a lot

I bake in the oven, I have the dough in free flight, I constantly watch it and let the dough decide for itself when it needs to move on to the next stage ...

In the bread maker, everything is strictly regulated by the program and time, and the x / oven does not ask the dough whether it is ready for baking already, or has not yet moved away, or vice versa ... from here you need to proceed

Watching further

Thanks for taking the time from a delighted student.
I will still do with other yeast !!!
The bread is very tasty crust too
combination of butter and sugar-free salt in ready-made bread - a masterpiece
maybe there is some secret - how easy it is to take out bread

[Madina]

Madina, oven, oven, oven ...

I have described so many times how I baked bread in a x / oven and in the oven, how much time, hours I spent standing near them, how many eyes I overlooked, and at the same time I fed the birds with food ...

And so many people bake on the forum

Everything in my recipes on the forum, all my experiments with foods and modes in different versions, and how many more recipes are not posted on the forum ...
It's not for nothing that I say: bake and observe, keep a diary of observations, what happens in each specific case, whether you like it or not, and so on ...

Yes, my bread somehow pops out easily, no problem

Tatiana good morning !!!
When recipes with sour milk, another sour milk - in principle, the temperature is room temperature
I was right out of the fridge yesterday

I am my first masterpieces for birds too

Good day!

I put food in stock according to the temperature.But it is important to observe other indicators "How to check the readiness of the dough for baking? Temperature of the finished dough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html , the ready-made dough for proofing and during proofing must be at a certain temperature

Madina, bread probably does not come out well in all "Mulinexes", in any case, it is very badly shaken out of "Mulinks 5024". When laying the bread, try putting the vegetable oil first and pouring it onto the kneading paddles.

Thanks a lot for your help
How much I don't know yet

I'll go look for a temperature probe

thank you Tatiana
wonderful bread !! I like the most delicious one
I did it again in the morning

Tatyana, the bread turned out to be excellent.
But, as always, I made my own adjustments (I can never cook according to the original recipes, my hands are still trying to add something of their own)
Added 4 tsp. sah. sand and partially (140 gr) put a mixture of "8 cereals - tonus" (pure wheat, we somehow do not really eat).
Rose by 12 cm. Lush, soft, does not crumble.
Baked in a x / oven, 500 grams, medium crust, main program.
The only thing I don't like is that all the bread comes out with a white roof, but I want it to be tanned.
Thank you very much!

The nephew turned the hot bread upside down and said it was prettier.
Therefore, the roof is slightly wrinkled and circles from the stand are visible.

[Margot]

Margot, beautiful bread turned out! THANK YOU!!!
But, your version is different from my edition, so this is already your author's recipe, and such bread can be placed as your author's recipe

[Margot]

Margot, beautiful bread turned out! THANK YOU!!!
place as your own recipe

Whoa!

Thank you, the bread is good! I really did it with old milk, it has not sour yet, but it has long been open and is not suitable for drinking. And I added a little honey after all. I put on the sandwich program, 5 hours. There were no such large holes, but the bread is high and airy.

[arini]

arini, large holes, that's not all! The main thing is that the bread turns out and is tasty and like homemade!

THANKS for your attention to my recipes, and bake to your health!

[Admin]

Admin, well, if the recipe is up-to-date, why not try it? Old milk is often in the fridge, next time I will ferment it a little, just in case. It is a pity that there is no time to shovel all the recipes here and try at least the most interesting ones. And so I hammer into the search engine what I have or what I suddenly wanted and sculpt

Thank you so much for the recipe. Made on kefir (200 ml) + water, instead of ol. oil added mustard and 2 tbsp. l dry onions. the bread turned out to be a feast for the eyes. Delicious, tall, lush. (made in HP)

[irisska]

Thank you so much for the recipe. Made on kefir (200 ml) + water, instead of ol. oil added mustard and 2 tbsp. l dry onions. the bread turned out to be a feast for the eyes. Delicious, tall, lush. (made in HP)

Also an option with diluted kefir! in fact, there is fermented milk And I also like dried onions, pleasant smell

irisska, to your health!

It's just that the child doesn't drink kefir, which is given in the dairy kitchen, so I shove it anywhere everywhere
And our milk does not have time to turn sour

Tanechka, thanks for the recipe today baked bread in hp. Exactly according to the recipe. The only thing that changed was kefir diluted with water instead of milk. Very nice and delicious bread turned out. Baked on the "French bread" mode. This is now one of my favorite loaves.

[Galinka]

Tanechka, thanks for the recipe today baked bread in hp. Exactly according to the recipe. The only thing that changed was kefir diluted with water instead of milk. Very nice and delicious bread turned out. Baked on the "French bread" mode. This is now one of my favorite loaves.

Galinka, to your health! It's nice to hear that you liked the bread, bake it to your health!
I also like this bread, his taste is great, and the appearance is worthy

Hello!
I came to say thank you for the wonderful bread recipe! I'm not a baker, she baked bread several times from ready-made store mixes, and that's all. We in the family eat quite a bit of bread (both white and black), so there is no need to make it all the time. And today my husband was so distressed in the morning, poor thing, when all of a sudden he wanted a piece of a bun with cheese for breakfast, but there were no buns (read like a week, or even more), that I decided not to let him starve to death, promised to organize white bread for evening tea. I found a recipe for milk bread from Mistletoe (this is because the package of milk was just started in the refrigerator), but it turned out that the milk had already begun to turn sour ... And then your recipe just helped me out! The bread turned out to be very tall (during the second proofing it was up to the lid of the multicooker). Arranged and baked in Steba DD 1. Gorgeous, beautiful loaf! Spongy crumb, thin crust, so fluffy! I didn't even expect that, thanks to you, I would get such a masterpiece! Only in the epilogue did I overexpose it under the grill lid when I browned it (I was distracted for a minute, as it happens, at the most crucial moment). Although this is not critical. Here's a handsome man, thanks to your recipe:


Thank you so much for a simple and successful recipe!

[Julia]

Julia, the bread is gorgeous.This is how feats are accomplished, under the onslaught of husbands

Thanks for the recipe, it was used as a basis for a loaf with cheese: I made a cut in the middle and poured cheese, my son loves it so much. it turned out to be soft and fragrant, for which it was still warm. as if I’ve been starving my family for a week, definitely!

To your health! Nice to hear that I liked the bread, even hot!

This bread is baked in the oven. Formed 2 in the form of a loaf. The dough is so cool at work, it didn't even dust the flour at all

Albina, I also like this dough, so tender, soft

The dough is really magical, it squeaked on the molding
The sour milk stood in the fridge, it was a little thick and the sales were like with gas drinks, that's good. Rough kneading with a plastic scraper, 20 minutes for autolysis and in HP for kneading in Pizza mode, rise for 1 hour 20 minutes until doubled, now it’s proofing and the oven is heating up, I’ll bring a ruddy photo a little later)))
Thanks for the delicious recipe)) and pretty versatile))

________________________ ___
The proofer is so lush, even, beautiful. I made an incision in his entire body, it opened up well ...
And when landing in the closet for baking ... there was unnecessary with the "kolobok" .... it stuck with one edge to the board, I forgot to share the paper ... so I had to forcefully shove it
.. he turned over in the process ... lay down on the cut: girl_cray1: had to bake him upside down ...
But, despite all the drinking and these .. he was soooo swollen even during baking and turned brown

[Katerina]

The proofer is so lush, even, beautiful. I made an incision in his entire body, it opened up well ...

Katerina, and what do you make an incision?
So deep and beautiful!

The dough is really magical, it squeaked on the molding

when landing in a cupboard for baking ... unnecessary things happened with the "kolobok" .... it stuck with one edge to the board, I forgot to share the paper ... so I had to forcibly shove it off ... it turned over in the process ... cut: girl_cray1: had to bake it upside down ...
But, despite all the drinking and these .. he was soooo swollen even during baking and turned brown

Well, there are frustrations in life.Learning ...

It is better to put a baking mat, non-stick baking sheet on a baking sheet, or sprinkle a baking sheet with flour.
The dough is good, so the bread withstood the "fall from a height" Bake again and again and it will turn out

[Wild cat]

Wild cat, with an ordinary blade, I cut this one twice, with a deeper specialist ...
Here is such a device was built from a bamboo stick for drying and a blade.
straight on this cut bread and flopped at me)))
Admin, thank you for the kind words)) I somehow missed the moment to spread something ... probably still not completely just recovered
I will certainly bake this particular option, the milk sours quite periodically)))
And here is the cut of my tanned adventurer))

See what holes ... I'm just food with delight