Cold fermented wheat bread

Category: Yeast bread
Cold fermented wheat bread

Ingredients

Dough:
dry yeast (saf-moment) 0.75 tsp
wheat flour 300 g
water 160 g
granulated sugar 1 tbsp. l
salt 0.75 tsp
vegetable oil 30 g
Additionally:
water 2 tbsp. l
starch 0.25 tsp
sesame 2 tbsp. l

Cooking method

  • Dissolve salt and sugar in warm water (37-40C degrees). Mix flour with yeast, pour in water and vegetable oil, knead a smooth, soft, non-sticky dough. I kneaded the dough in a bread maker (dumplings mode), after the end of the kneading, I immediately removed the bucket with the dough into a plastic bag and put it on the lower shelf of the refrigerator. Fermentation - 8-9 hours, during this time the dough grew and took up half of the bucket.
  • Cold fermented wheat bread
  • A baking dish (I have 23x12 cm) grease a little with oil and cover with parchment.
  • Put the finished dough on the table, knead, roll out into a layer, the width of which is equal to the length of the baking dish. Roll the dough along the long side into a roll, place in the form with the seam down.
  • Cold fermented wheat bread
  • Put the form with the dough into a bag and return it to the lower shelf of the refrigerator. Proofing - 4.5-5 hours.
  • Cold fermented wheat bread
  • Dissolve the starch in water, grease the dough piece with the resulting mixture (or milk), sprinkle with sesame seeds and make several shallow oblique cuts.
  • Put the bread in a cold (!) Oven, set the temperature to 230C (convection 210C) degrees. After the oven heats up to the set temperature, bake the bread for 10 minutes, then lower the temperature to 210C (convection 190C) degrees and bake the bread for another 30 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness. The baking time depends on the oven, for me it was 55 minutes.
  • Cool the finished bread on a wire rack.
  • Cold fermented wheat bread
  • Cold fermented wheat bread
  • The bread has a dense, crispy crust and a delicate airy crumb. My eaters said it looked like a bagel or bagel. Try it!

Note

If a similar recipe is already on the site, I apologize to the author in advance, I overlooked it.

Lyudkin
Marina is a beautiful bread!
Knead the dough on the "dough" mode 2.20 min.? And after proofing, immediately in a cold oven or let the dough heat up?
Natali06
Oh, I love this bread! Thank you for the beautiful bread. I will definitely bake it as soon as the time comes. Manyashechka, when you only have time for everything !?
Sonadora
Lyudmila, Natasha! Thank you girls! I hope you enjoy the bread.

Quote: Lyudkin

Knead the dough on the "dough" mode 2.20 min.? And after proofing, immediately in a cold oven or let the dough heat up?
Kneading in the "dumplings" mode (20 minutes) or any other mode, as long as the kneading starts immediately. Then the bucket is immediately in the refrigerator.
Vichka
Manyusha, Thanks for the recipe, I really like baking bread this way, you get up in the morning, put it in the oven on the machine and truncate, just not to fall asleep, not to watch.
Sonadora
Vika, from refrigerator to oven for at least 4 hours. The bread must be shaped and put back in the refrigerator, so there will be time to watch the sleep. The main thing is not to forget to pause.
Omela
Manyash, I already recognize your crocodiles from the photo !!! Cool bread !!!
Sonadora
Ksyusha, besides crocodiles, I can't sculpt anything anymore!
Kras-Vlas
Manya, wonderful loaf, delicious crumb!
Sonadora
Thank you, Olenka! There will be time - try.
Merri
Manyasha, thank you!
Mang, 30 g of vegetable oil is about tbsp. l.?
Sonadora
Irish, measured. I got 2 + 3/4 tbsp. l (spoon from the bread machine).
Elena8
Marinochka, thanks for the beautiful bread. Only I did not understand, from the refrigerator we put it into the oven right away?
Sonadora
Elena, yes. Already formed bread, after proofing in the refrigerator, put in cold oven.
Natalia Polt
Yesterday I did it, put the finished dough in a bucket for the night, rose to the brim. In the morning I shaped it and put it in the mold, stood for 5 hours in the refrigerator, rose very little, is this how it should be?
Sonadora
Natasha, and what yeast was, dry or pressed?
I very often put the dough in the refrigerator for fermentation, but it never grew to the edges of the bucket. It seems that the yeast gave all its strength and was not enough to rise the dough during the proving.
Natalia Polt
Quote: Sonadora

Natasha, and what yeast was, dry or pressed?
I very often put the dough in the refrigerator for fermentation, but it never grew to the edges of the bucket. It seems that the yeast gave all its strength and was not enough to rise the dough during the proving.
Yes, it looks like
Dry yeast
LyuLyoka
Man, but can the dough stand longer in the refrigerator? Well, I will change him at 10.30 at the latest, but I will get up only at 8.30, ten o'clock comes out - will it go? I really want to bake such bread, handsome
Sonadora
Lyuleka, how it goes! I here somehow kept the dough in the refrigerator for almost two days, the rolls turned out to be downy. I used dry yeast only, I haven't experimented with pressed yeast yet.
sima12
Quote: Sonadora

Already formed bread, after proofing in the refrigerator, put in cold oven.

I think this is a super convenient option! Thanks for this recipe!

I will definitely knead it on Saturday, and bake it on the weekend. Because on a working day I cannot figure out how to do it more conveniently.
Sonadora
Sima, you can do it a little differently. Remove the finished dough from the refrigerator, let it warm up at room temperature for one and a half to two hours. Form the bread, proof for 60 minutes, and then bake.
LyuLyoka
Manyun, can you use a cake pan? She is 11 by 28-29 centimeters. There is nothing else The oven is in good working order, I just appeared, all sorts of forms are only in the plans. My first bread in the oven will be And in a bucket from HP I don't want to bake, then the holes from the pins will remain.
Sonadora
A good oven is great! Congratulations on your assistant! And forms are a profitable business, the main thing is to stop on time when buying, you always want to buy more.
Lyulek, my shape is a little less than 12 * 23cm, yours is quite a bit larger.
LyuLyoka
The formed loaf did not rise at all in the refrigerator. She was upset, she did not even grease and sprinkle. During the first 10 min. at 230 sooo much tanned. I'm already afraid of how it will end
LyuLyoka
AAA bread is already dark brown. The temperature was lowered to 180, but another 30 minutes by prescription
LyuLyoka
Cold fermented wheat bread

Already took out, as a result, the total time in the oven is 30 minutes. I'll see what's inside later.
LyuLyoka
The bread tasted very good, tastier than in KhP. Only the crust is thick. Well, this is nonsense, first pancake, as they say. Let's train.
Manechka, you, as always, a huge merci for the recipe
Cold fermented wheat bread
Cold fermented wheat bread
sima12
I also carry my gratitude
Yesterday evening I kneaded the dough at 8 o'clock, and today at 8 in the morning I got it out, it rose well (I did it with pressed yeast), then it was proofed for 3.5 hours in the refrigerator, I was already impatiently put it in the oven ahead of time, and baked according to the recommended technology. Due to the fact that she did not give enough time for proofing, the bread burst along the sidewall, but anyway it rose well during baking, the crust is crisp, and the crumb is super-super tasty !!! It turned out so tender, and got a bit damp. I like this bread the most. This is exactly my recipe

I'm not particularly friendly with pictures, so how did it happen with my mobile phone? Cold fermented wheat bread
Cold fermented wheat bread
Sonadora
Girls, to the health of you and your loved ones. I am very glad that you liked the bread.

Lyuleka, straight from the front. It's good that everything worked out and the bread turned out cool.
Quote: LyuLyoka

During the first 10 min. at 230 sooo much tanned.
What kind of oven do you have: gas or electric, with or without convection? If with convection, then yes, the temperature should be lower, 210-180C. Vasilisa -barbariscka complained that in her new oven (Gorenie) the top of the bread was on fire, she had to cover it with foil.

Sima, great bread, fluffy! Breaks, yes, can be due to insufficient proofing or if there was a lot of yeast (or if it is very active).

LyuLyoka
Man, and I have just electric Gorene, I bake without convection. And when is it necessary to cover with foil, immediately or as soon as it darkens?
Another question about proofing: what to do if the workpiece does not fit in the refrigerator, do not look at the time, maybe wait until it doubles?
Antonovka
Sonadora,
Manyun, I baked your bread 2 times for the first time (with live yeast) a dried crouton came out, but inside the bread was very tasty Second time (with dry yeast) I baked for 5 minutes at 230 grams, 10 minutes. for 200g. and 5 min. for 180g. And it looks less luxuriant with me than yours and did not rise much - neither in the bucket, nor during the second proofing in both cases. But the bread is still very tasty and really looks like a bagel in some way !!! I will bake some more, thanks a lot for the recipe!
sima12
Marinochka, today there was one more attempt to bake a beautiful bread, but again the whole sidewall burst. : pardon: Although it had already withstood in time, I put 12 grams of pressed yeast and counted flour into 500 grams, of which 120 grams. replaced with whole grain flour. And made in the form of two rolls.
This is from the beautiful side Cold fermented wheat bread

And this is already in the rift (not in section) Cold fermented wheat bread
LyuLyoka
I baked it again, but according to the principle of "milk" - I did the final proofing in the warmth.
Cold fermented wheat bread Cold fermented wheat bread

Baked for the first 10 minutes. at about 210 degrees with steam, then 30 minutes at 190. I checked the crumb with a thermometer - almost 100 degrees, apparently it was possible to bake for 25 minutes.
She did not use paper, smeared the rast shape. butter and sprinkled with flour. The bread came out without difficulty
Sonadora
Girls, frankly speaking, I didn’t expect problems with this bread. Today I baked a huge bread with my own, but I think that by Monday there will be nothing left of it. I will bake this bread and take pictures of the dough in a bucket, before and after proofing, baking.

Lyuleka, and you cut warm bread? It seems that the temperature of the crumb was not enough for an explosion, although it is fluffy, but the crust is thick again ... Have you tried to bake bread under the lid yet?
izvarina.d
Marina, put some bread today. I'll bake tomorrow. Only I have a shape of 30 cm. Is it normal? Or large for this portion?
LyuLyoka
No, Man, she cut cold. The flour let me down. I bought Ryazanochka 1 grade more than once, and here, when kneading, I noticed too creamy color. The taste, too, turned out to be strange, gave a little bit of whole grain flour and even with a bitterness. The texture of the bread is also not so hot, you see, you even saw from the photo that something was not right. In general, I had to throw out all 4 packages. Now I'm afraid to buy it while I use Melnikoff general purpose.
No, I haven't tried it under the lid. How is it?
LyuLyoka
Manechka, answer please
Quote: LyuLyoka

Man, and I have just electric Gorene, I bake without convection. And when is it necessary to cover with foil, immediately or as soon as it darkens?
Another question about proofing: what to do if the workpiece does not fit in the refrigerator, do not look at the time, maybe wait until it doubles?
izvarina.d
Marina, I baked this bread. Delicious, and yes, it tastes very much like a bagel. The 30 cm shape fits, in the smaller one it would be higher, but I liked it anyway. Every time I am convinced that cold-fermented bread, in my opinion, tastes better. Thanks for the recipe!

🔗

Cold fermented wheat bread
Sonadora
Dianawhat a ruddy and appetizing bar! I just want to at least pull off the crust. I am very glad that everything worked out and I liked the bread.
Quote: izvarina.d

Every time I am convinced that cold-fermented bread, in my opinion, tastes better.
Yeah, I also like bread with a long dough or cold fermentation. I'm going to knead this tonight.

LyulekaHow unlucky it was with flour. In my village, only Nastyusha flour of the 1st grade is sold, and even then it is rare.
Quote: LyuLyoka

what to do if the workpiece does not fit in the refrigerator, do not look at the time, maybe wait until it doubles?
You know, I would have waited, but here there is a risk: if the flour is weak, and we mostly sell this kind of flour, it may not withstand a very long fermentation in the refrigerator.

Quote: LyuLyoka

And when is it necessary to cover with foil, immediately or as soon as it darkens?
No, don't immediately, otherwise how will bread grow in the oven? Minutes in 15-20.

Quote: LyuLyoka

No, I haven't tried it under the lid. How is it?
There are two options here. First: preheat the oven together with the pan (cast iron, roaster) and the lid to the desired temperature, transfer the bread after proofing on parchment to the pan and bake under the lid for about 30-40 minutes, then remove the lid and bake for about 15 minutes.
Second: put a cold cast-iron saucepan with bread in a hot oven, bake for 40 minutes under a lid and 10 minutes without a lid.
Sonadora
Well, as promised, I baked it.
I forgot to take a picture of the gingerbread man in the middle of the night, however, there was nothing remarkable about it: small, soft, non-sticky. Immediately after kneading, I hid the bucket in a plastic bag and put it in the refrigerator. After 12 hours, the dough took up just over half the bucket.
Cold fermented wheat bread
Put the dough on the table, kneaded and formed a bar.
Cold fermented wheat bread Cold fermented wheat bread
After 4.5 hours, I took out such a crocodile from the refrigerator:
Cold fermented wheat bread Cold fermented wheat bread
Before planting in the oven, I made cuts, baked for a total of 40 minutes:
Cold fermented wheat bread Cold fermented wheat bread
I'll show you the cut tomorrow.
LyuLyoka
Wow, well, nothing and the cuts were so open Neee, I probably will never achieve this skill
LyuLyoka
And in my oven it practically did not change
Man, and on what flour do you bake?
Sonadora
Lyuleka, this cannot be! Everything will definitely work out!
If you want, try to do it differently: fermentation of the dough in the refrigerator for 10-12 hours, let it warm up for an hour and a half at room temperature, formulate, proof for another hour and a half under the film, start baking immediately in a hot oven with steam.
LyuLyoka
So I did it the last time, according to the principle of "Milk". After all, I want everything to be exactly according to the recipe, according to your technology.
What agony, confess?
Sonadora
Yesterday was Makarna, general purpose, and most often Makfa.
Antonovka
Sonadora,
Great bread turned out! (y) And I will continue to experiment over the weekend!
Sonadora
Lenochka, good luck and delicious bread!

Here is a cut-out bar:
Cold fermented wheat bread
Although the loaf was strongly inflated in the oven, the crumb turned out to be finely porous.
LyuLyoka
Man, how did you mold it? Any links to the video?
Sonadora
Lyuleka, knead the dough into an oval, wrap one of the long sides of the oval towards the center, press and seal with your fingers or the base of your palm. Fold the second long side of the oval towards the center and seal the seam again. Fold the dough in half lengthwise, seal the seam and roll slightly, adjusting the shape of the loaf if necessary.
It's not very convenient to mold a bar from cold dough, next time I'll just roll it out and put it in a mold.

Here, I found a video (the bar is molded a little differently, but the principle is the same):
LyuLyoka
Mersey

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers