Kefir loaf for beginners (in the oven)

Category: Yeast bread
Kefir loaf for beginners (in the oven)

Ingredients

Dough:
Wheat flour (I have 1c) 50g.
Hot water (50C) 100g.
Fast-acting instant yeast 4d.
Dough:
Opara
Wheat flour (I have 1c) 350g.
Salt 8d.
Ghee butter 20g.
Sugar 20g.
Kefir 150g.
For lubrication:
Water 60g.
Starch 1 \ 2h. l.
Sugar 1 st. l.

Cooking method

  • For dough, heat the water to 50C, add flour mixed with yeast, mix and leave for 5-10 minutes.
  • Heat kefir to 37C, add to the dough. There is also softened butter, flour, salt, sugar. Stir with a combine at minimum speed for 2 minutes. Leave on for 25 minutes.
  • Next, knead until silky. I kneaded with Thermomix, "Spikelet" mode for 5 minutes. The dough is sticky.
  • Roll the dough into a tight ball on a floured table and place in a greased dish. Allow the dough to ferment for 40 minutes * at 35C or until it doubles in volume.
  • Then knead the dough, roll into a ball, cover with a towel and leave on the table alone for 15 minutes.
  • Roll out the ball into a rectangle, roll it into a long roll, pinch the edges and place with the seam up in the proofing basket. Cover with a towel (or plastic wrap) and leave for 45 minutes. ** proofing. If the basket is not available, place it seam side down on the baking paper.
  • Before baking, turn the workpiece onto baking paper, make 3 oblique cuts each, sprinkle with water and sprinkle with poppy seeds or sesame seeds (if desired, I did not sprinkle).
  • Heat the oven together with a stone (baking sheet) up to 250C (convection 230C). Bake for 5 minutes, then lower the temperature to 200C (convection 180C) and bake until tender for 35 minutes.
  • For lubrication, mix water with starch and sugar, bring to a boil.
  • Immediately grease hot bread, let the crust dry in the switched off oven for 5-7 minutes.
  • Cool the finished loaf on a wire rack.
  • Kefir loaf for beginners (in the oven)
  • Very soft, aromatic bread with a thin crispy crust. Everything is very simple, no tricks.
  • * While I was going to bake bread according to this recipe, the author proposed an improved version of it, in which the pre-fermentation time was increased to 1 hour.
  • ** Final proofing reduced to 30 minutes.

Note

Recipe from LJ Luda: 🔗

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Kefir loaf for beginners (in the oven)

Suslya
Little fellow, what a beauty! and shines kaaak
Omela
Tan, and what a delicious !!!!
COGT
Can the dough be kneaded in HP? I have no other device, but I want to try
Omela
Olga, can.
COGT
Thank you! I have a tense relationship with the oven, so I bought HP, but the bar is too good!
Omela
Nuuuu, theoretically you can try to bake in KhP !!!
COGT
No, we are not looking for easy ways! I will try to bake in the oven
Olga from Voronezh
Omela! Thanks for the recipe!
Only I don’t understand how to do it.
Cover with a towel and leave for 45 minutes. ** proofing under the film.
Cover with foil, and a towel on top?
Ilona
Oksan, what is it for beginners? I also want to!
Omela
Quote: Olga from Voronezh

Cover with foil, and a towel on top?
Olga, not .. or a film, or a towel. I'll correct it in the recipe.

Ilona, you tokma as an exception !!!
Luysia
And I, too, seem to be no longer a beginner, but yesterday, yes ...

I have this kefir ...
Omela
Quote: Luysia

I have this kefir ...
about that and speech. It is only better that the kefir is not very old (sour).
Luysia
I have a good, almost homemade yogurt.

Something ceased to eat porridge in the morning, milk remains.
Omela
Quote: Luysia

I have a good, almost homemade yogurt.
Merri
Omela, very nice bar! Printed out the recipe. I'll bake tomorrow (maybe).
Melanyushka
Mistletochka, loaf - how wonderful it is! Only I bake everything on pressed yeast, if I take 8 grams of pressed - will it be ok? Or is it better to take 10g, what do you think? And in the dough with whole grain flour, and then add it to / with? We need a nice bar for tomorrow, for the butters.
Omela
Irina, good luck!

Quote: Melanyushka

Only I bake everything on pressed yeast, if I take 8 grams of pressed - will it be ok? Or is it better to take 10g, what do you think? And in the dough with whole grain flour, and then add it to / with?
Melanyushka , fresh 10g., water temperature 37C, cz flour in dough.
Twist
Ksyusha, the bar is just a lovely sight!
I took it to the bookmarks, because mine are still overeating with "Dachny". All week I only bake it!

Omela
Marish, Thank you! This one is completely different, not the same as Dachny. The pulp is denser, loaf.
Oxy
Hello, please tell me how to measure 50 degrees. or what? ))) written for beginners! so I plucked up the courage! ))) Thank you.
Omela
Oxy , welcome to the forum! If you don't have a special thermometer, use your finger. The water should be hot but bearable.

By the way, the simplest thermometer can be made from a baby bath thermometer:
Kefir loaf for beginners (in the oven)
You can carefully disassemble it and take out the glass flask with mercury.
If you have any questions - ask. Good luck!
tatyana5417
Thank you so much for the recipe. The baton turned out to be perfect, but for some reason it still doesn't shine.
Omela
Tatyana, I'm glad that everything worked out !!

Quote: tatyana5417

but for some reason it still doesn't shine.
And you smeared with grease and then dried ??
tatyana5417
Quote: Omela

Tatyana, I'm glad that everything worked out !!
And you smeared with grease and then dried ??
yes, but such a brilliance as you did not work out, only the loaf stuck to the parchment, I had to tear it off.
Omela
Tanya, this is very strange, because it shone after spreading (in front of the oven):

Kefir loaf for beginners (in the oven)
Wiki
Here! I barely managed to take a picture. Ends already. Delicious! And so soft that slicing evenly is problematic.
I did everything according to the recipe, only I didn't grease it on top, but sprinkled it with corn flour.
Tomorrow I'll bake it again, I'll try the "brilliant" version. Thanks for the recipe

Kefir loaf for beginners (in the oven)

Yes, I forgot - I put pressed yeast, not dry.
Omela
Vika, crumb, what you need !!!! And the cuts opened remarkably !!! I'm glad I liked the bread !!!
Wiki
Oh, cuts are yes! I deliberately kept silent, I think they will notice or not

Before landing (he came up great for me), I think, what do I always have not cuts, but some pathetic stripes? Sprinkled cornmeal from a sieve, moistened a stationery knife, specially bought for this, but kaaak strip! And so cleverly I did it, whack-whack and the cuts are ready
Omela
Quote: WIKI

whack-whack and the cuts are ready
whack - our everything !!!!
Merri
Quote: tatyana5417

Thank you so much for the recipe. The baton turned out to be perfect, but for some reason it still doesn't shine.

And I don't shine, I don't even want to take pictures.
Omela
Irina, if not - don't take pictures, just don't get so upset. I cannot understand why yours does not shine. Above, I showed a photo of the loaf just after spreading, there even traces of the brush are still visible. Was your grease hot ???
Wiki
Now I will definitely grease it tomorrow, it became the most interesting - it will shine or not.
PapAnin
So let's deal with this mysterious glitter!
Oksana, the photo was taken immediately after spreading before
Quote: Omela

... let the crust dry in the switched off oven for 5-7 minutes.

Right?
Go ahead. After these 5-7 minutes, does the loaf shine?

I got the impression that people are trying to achieve, after complete cooking , the shine that you had before the final drying.

Or have I misunderstood something?
Omela
The final photo in the first post - after drying in the oven. Matte gloss.

This is in front of the oven. Glossy gloss.
Quote: Omela

Kefir loaf for beginners (in the oven)
The only thing that while I was photographing, some time passed, that is, I did not immediately begin to dry.
PapAnin
Quote: Omela

The final photo in the first post - after drying in the oven. Matte gloss.

Got it.
This I myself was confused.
Thank you!
Omela
Could it be the lubrication? I got it in consistency, like a thick jelly. I cooked it in advance, and before spreading it, I brought it to a boil again, so that it became thinner, more thickened while standing.
tatyana5417
The loaf is magnificent, the lack of gloss does not affect the taste in any way.
COGT
Mistletochka, but for sooo beginners: how thick to roll the dough? And what size is the rectangle? First time I ...
Wiki
Shines!

Kefir loaf for beginners (in the oven)

I combined the water with sugar and starch, mixed it well and put it in the microwave for 30 seconds. The resulting jelly greased the loaf and put it in the oven just turned off for 7 minutes.
Wiki
COGTwhile Mistletoe is gone, I will answer (I think she will not be offended)

I was guided by the size of my stone / pallet. It was important for me that the loaf fit on it. Therefore, such a log came out for me. I didn't roll out the dough, but just gently stretched it out with my hands, it is very soft and pliable. About 1.5-2 fingers thick. She rolled it up and pinched it carefully.

You can make another size - longer if you bake on a baking sheet.
Just don't make it very thin, otherwise you get not a loaf, but a baguette.
COGT
WIKI, thanks for the answer! The dough just came up, went to roll
Wiki
Incision

Kefir loaf for beginners (in the oven)

Kefir loaf for beginners (in the oven)
Omela
Vika, well done!!! Handsome !!!!

COGT , You have correctly explained. : yes: Stretch out by hands. The size is at your discretion. Good luck!
Wiki
Thank you, Mistletoe. I like it too. The second, by the way, is more beautiful than the first.
It seems to me that I have solved the riddle of the "non-sparkling" loaf.
You pulled out a loaf, then heated up the jelly, then smeared it, photographed it - some time passed and the oven cooled down a little.
And the girls put the loaf in a very hot oven, because of this gloss it did not work.

I still have jelly, I smeared a piece of yesterday's loaf and did not put it in the oven at all, it dried on the table - it shines even more!
It turns out that you need to put the loaf in the oven a little later or not close it.
Melanyushka
The mistletochka, the loaf was safely eaten - delicious! True, I smeared it with nothing, next time I will also try to make it shine according to all the rules!
Merri
Quote: Omela

Irina, if not - don't take pictures, just don't get so upset. I cannot understand why yours does not shine. Above, I showed a photo of the loaf just after spreading, there even traces of the brush are still visible. Was your grease hot ???
After smearing it shone, but as it dried it faded.
Omela
Melanyushka , I'm glad you did it !!!

Merri , was the grease thick? How much was kept in the oven?
Merri
Quote: Omela

Merri , was the grease thick? How much was kept in the oven?
Kiselyok was hot, kept for 5 minutes. Now I will drop the photo.
Omela
All right .. and the thick jelly turned out ?? If it is liquid, then it is simply absorbed.

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