Wheat bread "Imperial" in the oven

Wheat bread "Imperial" in the oven

Category: Yeast bread

Ingredients
Poolish
Wheat flour	384g.
Water	384g.
Fresh yeast	10g. *
Dough:
Poolish
Wheat flour	416g.
Water	112g. + 38g. when mixing
Salt	16g.
Powdered milk	24g.
White malt	8d.
Fresh yeast	10g. *

Cooking method

• Knead Poolish. Dissolve the yeast in water, add flour, mix everything until smooth. Cover with foil and leave for 3-4 hours of fermentation at room temperature.
• * I have reduced the amount of yeast from the original recipe from 24 to 20. I think it can be further reduced to 16g.
• For the test, dissolve the yeast in water, add all the ingredients and knead:
• - 3 minutes at low speed and
• - 12 min at 2nd speed
• I added 38g to the main recipe. water. The dough is smooth, elastic.
• After kneading, leave the dough in a bowl for 10 minutes. Then put on the table, form a ball, put in a container, cover and leave to ferment for 90 minutes at room temperature.
• Then knead the dough, divide into 2 pieces, form a ball from each, cover and leave for 10 minutes.
• Form a loaf / bun, place in a proofing basket, sprinkle with flour, cover with foil and leave for final proofing for 60-75 minutes.
• Due to the fact that I have a small oven, and I cannot bake 2 breads at the same time, I defrosted and baked 2 breads in different ways.
• 1. The basket stood for 60 minutes in the oven with the light on and a mug of boiling water.
• Turn onto a baking sheet before baking, cut and sprinkle with water.
• Preheat the oven to 250C with the stone. Transfer the bread, reduce the temperature to 220C and bake for 10-15 minutes, then lower the temperature to 200C and bake for 15 minutes, then reduce to 180C and bake until tender. The exact time depends on your oven. I got a total of 45 minutes.
• As a result, we got this bread:
• 
• 
• 
• 
• 2. I put the basket in the refrigerator on the top shelf. There + 11.5C. I kept it in the refrigerator until I put the first bread in the oven. Immediately after that, I pulled it out, the workpiece doubled. I put it in a warm place
• As soon as the first bread was pulled out of the oven, the temperature was increased to 220C (convection 200C)
• Turn the workpiece onto a baking sheet, cut, sprinkle with water, transfer to a cold cast-iron saucepan (3.5 l.).
• Bake for 40 minutes under the lid, then remove the lid and another 10 minutes until golden brown.
• The result is bread, as in the final photo.
• Incision:
• 
• Very tender, airy crumb with a crispy crust.

The dish is designed for

2 breads of 600g each.

Note

To convert to your weight, it is convenient to use the recipe in percent. To do this, you need to multiply each ingredient by a factor. For example, 5, if you want to get bread for 500g. flour, 6, if 600g. and so on. I multiplied by 8 to have 800g. flour.

Wheat flour - 100
Water - 62
Salt - 2
Fresh pressed yeast - 3
Powdered milk - 3
White malt - 1

poolish:
Water - 48
Flour - 48
Fresh pressed yeast - 1.5
Based on a recipe from LJ Boris (bvallejo) 🔗

God, what a beauty! yummy and golden hands your Oksana!

Well, you must !!! Such a chubby !!! Class!
Ksyusha! But if this pulish is in the refrigerator for the night? Not that?

Oksana, but what I did not understand in the note ...

[Natasha, Lena,]

Natasha, Lena, thanks girls!

But if this pulish is in the refrigerator for the night? Not that?

Very much even that !!! For 10-15 hours it is possible by reducing the amount of yeast to 2-3g.

Oksana, but what I did not understand in the note ...

Natasha, in the note, the percentage to be converted to your weight. For example, I multiplied by 8, I got 800g. flour, etc. Having counted the pulish, then it must be subtracted from the total amount of flour / water / yeast.

I still didn't understand, it's time to sleep ...

[Ksyusha,]

Ksyusha, awesome bread !!!
And I put everything into bookmarks. Husband on rye was drawn to And so many of your recipes in the store

Very much even that !!!

Aha! So, I went to put Abazhayu "long" bread

[Natasha]

I still didn't understand, it's time to sleep ...

Natasha, What's not clear??? What kind of bread do you want to bake ??? How many grams of flour?

Lenchik, good luck!

Husband on rye pulled

Marish, thanks, but mine does not pull even theoretically.

well, for example, 500g. flour

well, for example, 500g. flour

So you multiply everything by 5:
poolish:
Water - 48 x5 = 240
Flour - 48x5 = 240
Fresh pressed yeast - 1.5x5 = 7.5 (I have 5)

Dough
pulish whole
Wheat flour - 100 x 5 = 500 - pulish 240 = 260
Water - 62 x 5 = 310 - Pulish 240 = 70
Salt - 2 x 5 = 10
Fresh pressed yeast - 3x5 = 15 - pulish 7.5 = 7.5 (I have 5)
Powdered milk - 3 x 5 = 15
White malt - 1 x 5 = 5

is it clear???

ABOUT!!!!! It's good that I waited! This is probably my size. Out of 500 you get one loaf?

aaaaa .. I understood, otherwise I sit and think, what percentages and to what and to what weight. recalculation of the recipe itself. thanks Oksana!

[Natasha]

Out of 500 you get one loaf?

Well, it will turn out esessno. Just how will you bake it ?? I liked the container under the lid better. But the container should then be large, if my 400g. took 3.5 liters. And on the hearth yes .. there will be one big loaf.

Natasha,

[Omela,]

Omela,oh, Ksenia, well, as always, you are on top! I haven’t been here for a hundred years, I ran in and immediately to your light. The bread is just a miracle! Above all praise !!!

Oksana, check, if flour zoogr, then multiply by 3? Well, then I take away the pulish (flour, water, yeast), right?

I don't have the right shape, it will be on the bottom. Today I looked at a cast-iron dish in the store, so a decent casserole with a lid of 760 UAH, almost $ 100, pulled

[Natasha]

Natasha, MALADETS, sit down, five!

Natusik , Thank you, my sweetheart!! Where have you gone again? How is Dasha ??

so decent such a casserole with a lid of 760 UAH, almost $ 100, pulled

Do you make cast-iron dishes .. 🔗... Such pretty ones.



shl. current handles are not clear why the covers are plastic .. and we don’t have a painted one.

Mistletoe, I recognized you by the bread in the window, I watched the film, I came to the kitchen to turn off the laptop, but here ... Mom dear, bread, handsome: girl_love: Yes, and with white malt

I have a dumb shape, it will be on the bottom. Today I looked at a cast-iron dish in the store, so a decent casserole with a lid of 760 UAH, almost $ 100, pulled

Lenchik, come I'll give you a goose to use

[Mistletoe,]

Mistletoe, oh, how tasty the bread looks. We must try it on the weekend. Thank you.

Mistletoe! Craftswoman, craftswoman!
Well, what are your wonderful breads! Masterpieces!
I'll take the recipe in the tabs, I'll bake it tomorrow!
Has suffered a tremendous salvation!

The beauty!

Eh, and the oven is when ...

[Lena, Tanya, Light, Georgy]

Lena, Tanya, Light, Georgy, Thank you!!! Glad you liked the bread !!!

Eh, and the oven is when ...

Agree. Therefore, I bake in large portions so that I can freeze and stretch the pleasure for several days.

Added a photo of the second bread cut. The taste does not differ absolutely.

Girls, I do not understand, -Poolisch- is it just a dough, or is it something new? And Mistletoe's bread is always smelted, and the PHOTOS are VERY BEAUTIFUL!

The bread is just super rrr Ksyusha, where did you get the white malt?

The bread is just super rrr Ksyusha, where did you get the white malt?

I'm buying here. 🔗

I'm buying here.

Stop! And here, in my opinion, we need wheat malt.

Omeloka will come and put everything in its place.

Does wheat malt exist?
Pysy. I looked. It happens...

[nut]

nut , Ira, thanks! I buy in "Belovedye" 🔗, they have a shop at Danilovsky monasteries.

In this case, you can use rye malt, I asked Boris.

[Omela,]

Omela, Xun, thank you for your concern! Dasha has recovered and is attending school. I'll be back soon. Only I will get out of depression and immediately ...

[Ksyusha - Mistletoe]

Ksyusha - Mistletoe - Because of your bread, I hit the road to Moscow to buy white malt. The pack says that you need to brew malt - how did you do it?

[Ksyusha,]

Ksyusha, and I, as always, for explanations.

Poolish is it a dough? AND malt can you replace it? I have never used it, I can’t even imagine it.

[Poolish]

Poolish is it a dough? AND malt can you replace it? I have never used it, I can’t even imagine it.

Vika, Pulish is a dough. There is no need to replace anything. Above I gave a link, you can see how it looks.

The pack says that the malt must be brewed - how did you do it?

Irish, no need to brew. Did everything as written in the recipe. just mixed with flour.

[Omela!]

Omela! Ksyusha! Take the night shift. I baked according to your layout for pygovka for 500g of flour. Pulish spent the night in my refrigerator. At the end of the kneading, the dough seemed to me a little steep. But everything, the job is done, I did not mix anything. Baked on the hearth. Wonderful bread turned out !!!
I haven't cut it yet, but it feels like a thin crust, already plays, the crumb is springy!

[Lenchik]

Lenchik, the beauty!!!!

At the end of the kneading, the dough seemed to me a little steep.

That's for sure you and I have different flour ... yes .. I had a very soft dough.

[Omela]

Omela! Thanks so much for the amazing bread recipe! : girl_love: Today I baked according to the second method proposed by you, I did not step back from the recipe by a single gram. The flour was Altai grade 1. The gingerbread man was soft, a little sticky to his hands. The pulish was kneaded, and then the dough was made in a bread maker using the "Noodle dough" program. For baking, I used a 4.5-liter aluminum gosper. So, when I opened it 40 minutes later, I couldn’t believe my eyes - the bread almost propped up the lid of the goose maker. The distribution of products was for 500 g of flour. I baked with the lid open, however, not 10, but 20 minutes. Bread is SOMETHING! Airy weightless. The crust is thin and fragrant, smells like French bun. And what is important - no dancing with dough. I weighed the products for the pulish on the scales, sent them to the bakery, which mixed everything and I left on business for 4 hours. I came - added the remaining products, turned on the kneading program. And then a little manipulation of the handles And that's it! I can't show you any photos yet. We need to deal with the camera. Maybe later. Low bow and thanks again!

Nadezhda, thank you for your kind words !!! I am glad that everything worked out for you and you liked it !!!

I got it wrong in the calculation (the pulish had to be subtracted from the total?) And I multiplied both the dough and the pulish by 6, the dough turned out to be wet. But despite this, I was pleased with the result. The bread is delicious! Half has already been eaten.Mistletoe THANKS !!! Next time I will bake as expected according to the recipe _{take a picture as always I'm lazy}

[Natalia]

Natalia, whichever you multiplied by 6. If the ingredients are from the main recipe, then correct. And if interest rates, then the pulish must be deducted, yes.

I multiplied the interest (and Pulish too). This is what is left of the resulting bread

[Natalia]

Natalia, die not get up !!!! What a beauty!!!

I multiplied the interest (and Pulish too).

In that case, the pulish had to be subtracted from the dough.

In that case, the pulish had to be subtracted from the dough.
[/ quote] next time I will! Thanks again

Hurrah! Mistletoe! I think I learned how to insert pictures !. Here is my report. True, the relatives managed to chop off half of it.

🔗

[Hope]

Hope, beautiful crumb turned out !!! And the crust is visible! Baked on the hearth?

Baked on the hearth?

No, I baked it according to your second method - in a cold cauldron with a lid, and then for 10 minutes without a lid. Thank you again, the bread is really Imperial.

Very fragrant delicious bread with a crispy crust (I baked in a cast-iron pan - and how did I live without it?)
Kneading for 500 grams of flour, special thanks for the convenient calculation plate.
I had to change the products a little, I didn't have milk powder, I put the usual dough in the dough, water in the pulish. Light rye malt - Belovodye.
Here's what happened:


Well, very tasty!
Thank you!