Festive bread

Festive bread

Category: Yeast bread

Ingredients
milk	200ml
water	80ml
salt	1h l
sugar	1 st. l
butter	30gr.
lard (pork fat)	20gr.
egg (stir without fanaticism)	0,5
flour	500gr
yeast (I have saf instant plus)	1h, l

Cooking method

• I write in the sequence in which I put it in the oven

Time for preparing:

4 hours

Cooking program:

main It turns out to be even more magnificent and airy in French mode

Note

... The recipe is not mine, but the bread is so delicious that I really wanted someone else to appreciate the author's skill. I bake on holidays, that's why I call it `` festive ''.

I will definitely try today!

By the way, is pork fat required there? It can not be replaced by anything ???

Milky, try it. And don't forget the report. But about pork fat, I'm afraid to upset you. The author says that nothing can be substituted for it. It seems to me that this is the secret ingredient that gives this bread such airiness and such taste.

The instructions for my oven say that the fat makes the bread more fluffy and lasts longer.
It says that you can substitute it - margarine, sunflower and butter.
We don't eat pork and I didn't have fat. I replaced it with olive oil.
The bread still turned out to be lush and tasty in my opinion.
I counted the weight in half, as I cooked in a 450g mold. I did it in the French regime.

Pretty boy! And the taste? Did you like it? Of course, I still have little experience, but it seems to me that fats differ in that each of them gives the bread its own note, its own taste, as in this case. But the most important thing is that you like its taste!

Yes, everyone liked the taste very much. Dare quickly! Well, he was not great with me. But the soft was very tasty! Thanks for the recipe!

And thank you for your rating! When I baked it for the first time, I thought I would lift the lid. I didn’t lift it, but rested my head specifically. That is why I bake such a giant on holidays.

Today, from the same amount of ingredients, I baked two loaves. The result is the softest and most aromatic.

She smeared one with the remains of an egg, the second she did not grease with anything.

Thanks for the recipe.
I do not bake with dry yeast, I like sourdough bread better. And today I was about to bake my worked-out recipe, the sourdough dough was ready, but I wanted something new, I saw this recipe. I quickly counted the recipe for a sourdough dough, changed it from 500 g of flour to 400. Only pork lard, due to its absence, had to be replaced with corn oil. And I also added 1 tsp. dry powder of ginger and 1/2 tsp. dry thyme.
The recipe is very accurate. Except for herbal supplements, I did not change anything in the proportions, the bun turned out the way it should. By the end of the third climb, the bread rose less than twice, but this is typical for my leavened bread. I stopped the program and let the dough stand for about 40 minutes.
The result even surprised me: the dough rose almost under the lid of the bread machine, during the baking process, the shape of the roof became even more convex, not a hint of subsidence. As a result, the height of the loaf is 18 cm !!! And the height of the bread machine to the lid is 19 cm. A 500-gram one would probably smash the bread machine into the trash. The crumb is tender, porous, with a slight "rubberiness". The aroma of herbs is felt little, but the sourness characteristic of sourdough bread is noticeably less, either because of the presence of eggs and / or butter in the recipe, or the herbs did their job and removed the excess sourness. The taste is wonderful.
I don’t like and don’t eat pork, but in order to try the recipe exactly with the author's intention, you must buy and heat the lard. The bread is very good!

[Laspi]

Laspi... thanks for the tip! I am very glad that you liked the bread.
You have changed the recipe so much that you can rightfully present it as a new sourdough recipe. Admin will come and tell you the same.
But I never made friends with the sourdoughs. How did I try, it seemed like everything worked out, but I still didn't understand how to continue with her? What sourdough do you have? How do you feed her and how often?
But at the expense of lard, I want to tell you that baked lard turns out to be very airy. And don't think of it as pork, think of it as a type of fat.

I have an "eternal" inverted leaven.
I have very little experience as a baker - since April 2013. Having bought a bread maker, I baked with dry yeast for a week, then switched to sponge bread with pressed yeast, then I dared to make sourdough. Thanks to this forum, otherwise nothing would have happened with my baking.
I read a lot about leavens that, when stored in a refrigerator at temperatures below 10 degrees, lose their properties, so for the first month the leavens (rye and wheat) lived in my small travel bag, wrapped in a blanket in the company with a bottle of ice and a thermometer - so as not to overheat and not overcooled. Keeping them in optimal conditions was quite tedious. And then I had to leave for two weeks, and I had no hope that my husband would "nurse" the leaven. Therefore, I dried the leaven in reserve. It turned out that, if necessary, it is easy to "revive" them, so now I don't particularly stand on ceremony with them. They live on the upper, warmest shelf of the refrigerator, however, in the company of a thermometer, just in case. I feed rye every other day. I feed wheat every day, in the evening, for 5 grams of sourdough, half a coffee spoon of white malt, 20 g of water and 20 g of flour of 1 grade "Nekrasovskaya" (and I bake bread from it, we like it more than from premium flour, but I add a little gluten I also add yeast, live pressed, half the standard rate, 4-5 grams per 400 g of flour, but I do not introduce them immediately, but at 4-5 minutes of kneading, in a loose form). If the next day I'm going to bake bread, then I don't put the fed sourdough in the refrigerator overnight, I leave it at room temperature. By the morning it is ready for use. If I bake bread in the first half of the day, then I put all the leaven into the dough (the main thing is not to forget to then "pinch off" 5 grams for the starter), after 4-5 hours you can bake the bread. If I bake in the evening, then I take 10 - 20 grams of a starter, depending on the air temperature and the time when I am going to bake the bread.
I have a Oursson bread maker, I almost never bake on automatic programs - the rise time is not enough for sourdough bread, so I have to stop the programs 10 minutes before baking, increase the rise time, and then start the "Bake" program. Troubled, but worth it.
And everyone in my family liked the bread according to your recipe, ate it quickly and ordered more.
As for putting the recounted recipe in the "Sourdough Bread" section - I hesitate. Still, it will be plagiarism: it is very easy to recount the recipe.

[Laspi]

Laspi, thank you very much for such a detailed explanation! What a clever girl you are! But I again have a question, because of which I actually do not bring sourdoughs - if not bake every day, but everyone needs to be fed, then the rest is where. and how much to leave the starter for feeding?
And at the expense of plagiarism, you are wrong. How many new things you have added to the recipe that even I can hardly recognize it. Set it up as "festive with leaven", for those who do not want to count, but want a ready-made recipe.

Natalie, yes, indeed, you need to feed the leaven every day, otherwise she will die. Excess starter can be used in two ways. 1. Dry for future use.I put cling film on a large plate, very tightly, dilute the leaven with water a little and brush it thinly on the film. In a day or two, depending on the thickness of the layer, it dries up. I take it off and put it in a deep bowl. And so several times, until it accumulates, and then I grind it into flour in a coffee grinder ... and I no longer worry that my leaven will give oak, since I can restore it. Now I have two 100-gram jars of dry sourdough, one teaspoon is enough for recovery. When the necessary stock is prepared, then only 2. Throw it away, no matter how sorry it is. The issue price is 20 grams of flour per day. In one of the leavening topics on the forum, one of the luminaries said (I apologize for not remembering the nickname): "Leaven is a pet, and you should treat it like a pet." We feed the cat every day, and not only when it fulfills its main duty - to catch the mouse.
I leave the starter for feeding about a teaspoon, from 5 to 10 grams, as the hand takes, I always feed 20 g of flour, 20 grams of water + 0.5 teaspoon of white malt. It seems that it is supposed to be rejuvenated from time to time, take just a little bit and feed it at 1:10. I tried it once, so after 2 days my sourdough was bent, I did something wrong. Had to rebuild from dry.
Yesterday my leaven was starving to death, I did not feed for two and a half days, there was no time for leaven. I decided not to reanimate it, but to restore it again from a dry one. This takes 2 days and 2 feeding. Tomorrow evening he will be in shape.
I rarely bake black bread, I'm not very good at it, so I decided that I would not feed the rye sourdough, I canceled it as a class (after drying the leftovers, just in case). I will try to make rye bread based on wheat sourdough, the efficiency of the sourdough will be slightly higher. The bacteria are the same - a shape-shifter.
Maybe I'm not doing quite right with my leavens, in terms of a serious leavening strategy, but since the result suits me perfectly, I decided to treat leaven without fanaticism. After all, this is just a hobby.

[Laspi]

Laspithank you dear that everything is so carefully to me chewed Explained Now I will definitely do the leaven. There are so many breads that I like and which I would like to bake, with the addition of sourdoughs. Thanks again!

[Laspi]

Natalie, yes, indeed, you need to feed the leaven every day, otherwise she will die.
I rarely bake black bread, I'm not very good at it

... I again have a question, because of which I actually do not bring sourdoughs - if not bake every day, but everyone needs to be fed, then where else.

Hello, Laspi and Natasha!
I accidentally followed Natasha's link and saw your post. Can I have my own five cents about the leaven (although this is not quite here but the topic). I am also not at all a bread professional, like most here on the forum. But now I have been baking exactly black, real rye sourdough bread for several years now - twice a week. This. I keep the starter culture in the refrigerator for a week, or rather, 5-6 days, except for the days when I work with it. She doesn't give any trouble, she sleeps for herself. And on Friday I take it out, feed it in a couple of receptions and bake bread on it. It turns out great and the smell of bread -. I do not throw away a single gram of the leaven and there is no need for disposal. I have the simplest semi-finished starter culture from Viki, it lives quietly for a year, and before the holidays I use it all and then I bring a new one, just to refresh.
I find it easier than it sounds.
If you are interested, I can discuss this with you, but not in this topic, of course.
And this Natasha's bread is wonderful!