Belarusian bread - 2 (in the oven)

Category: Yeast bread
Belarusian bread - 2 (in the oven)

Ingredients

Dough:
Wheat flour (I have 1c) 175 g
Water (I have serum) 275 g
Dry yeast (I have a SAF moment) 3 g
Dough:
Opara all
Wheat flour (I have 1c) 300 g
Whole grain wheat flour 25 g
Powdered milk 30 g
Sugar 10 g
Ghee butter 10 g
Salt 8 g
Water (I have serum) 55 g

Cooking method

  • For dough, mix yeast with flour, add water, stir, tighten with a film and leave to ferment for 3 hours at a temperature of about 30 ° C. I put the Dough mode in the container in the MV Brand.
  • For the dough, add all the ingredients to the dough, mix until the flour is completely moistened, leave for 20 minutes.
  • Then knead until smooth for 10 minutes at medium-high speed. The dough is soft.
  • Cover and ferment for 2 hours at room temperature.
  • Then knead the dough, form a ball, cover and leave for 10 minutes.
  • Next, shape the loaf, put it in the basket with the seam up and leave to stand for 40-45 minutes at room temperature.
  • Before baking, turn the loaf onto a piece of baking paper and cut. The author recommends steam baking. I didn't have such an opportunity. I just sprinkled the workpiece with water.
  • Bake in an oven preheated with a stone to 230C for 10 minutes, then lower the temperature to 215C and bake until cooked for another 25 minutes, only 35 minutes.
  • Cool on a wire rack.
  • Belarusian bread - 2 (in the oven)
  • Belarusian bread - 2 (in the oven)
  • Belarusian bread - 2 (in the oven)
  • Delicious and easy to prepare bread.

Note

We already have bread with this name: Belarusian bread (oven) from AXIOMA.

But this recipe has a different cooking technology.

recipe from LJ Michael 🔗

Vera_A
Omela
Vera,
olesya26
Oksana you've got a wonderful piece of bread. Thanks for the recipe, I love Belarusian
Omela
Olesya, Thank you! We eat with pleasure!
qdesnitsa
Ksyunya You work in the Stakhanov way! I love your bread! Thank you!
Omela
Olesya, Thank you!
Sonadora
Ksyusha, beautiful bread! And delicious, probably ...
Omela
Sonadoric, Thank you! I will not say that this is the most delicious bread that I have eaten. Normal table bread.
Mirabel
Oksana, thank you very much for the delicious bread! I don't know why you yourself consider him not the best. \ In my opinion, he is one of the best!
Forcibly changed the recipe a little, the dough had to rest in the refrigerator for about 8 hours and slightly increased the amount of whole grain flour
Omela
Mirabel , I'm glad that you liked the bread!

Quote: Mirabel

In my opinion, he is one of the best!
Great !!!
AlenaT
But how to adapt to leave the dough for the night,
and in the morning everything else?
Perhaps there is such a possibility?
Omela
Alyonaperhaps it is possible, but it will be a different recipe. Try reducing the yeast to 1/4 hour. l.
AlenaT
Oksana, I mean, is it possible, like in Homemade bread?
There, the amount of flour in the dough increases (due to the main dough),
and at night the dough is on the table.
And in the morning less flour is mixed ...
Omela
Alyona, I find it difficult to answer, because I did not do it myself. It is theoretically possible, I practically don't know how this will affect the taste.
AlenaT
Then we will try!)))
Omela
Good luck!

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