Moldavian bread Kolechel in the oven

Category: Yeast bread
Kitchen: Moldavian
Moldavian bread Kolechel in the oven

Ingredients

Dough:
pressed yeast 10 g
wheat flour 1 grade 275 g
serum 100 g
water 65 g
Dough:
all dough
wheat flour 1 grade 225 g
water 52-105 g
salt 7.5 g
sugar 45 g
chicken egg 15 g
skimmed milk powder 15 g
vegetable oil 15 g
margarine 5 g

Cooking method

  • Dough:
  • Grind yeast with your fingertips and mix with flour, add warm whey and water, knead the dough. Fermentation for 90-120 minutes at a temperature of 28-30C degrees.
  • Dough:
  • Add all other ingredients to the dough, except for vegetable oil and margarine. Start kneading the dough with the hooks of the mixer (combine) at low speed or in a bread maker. After 4-5 minutes, stop the batch, add vegetable oil and margarine (I took butter). Knead the dough until smooth. The water calculated in the recipe at the stage of kneading the dough is 52 grams, it took me 105g to get the dough of normal soft, non-sticky consistency.
  • Fermentation for 90 minutes, with two workouts every 30 minutes.
  • Knead the finished dough, roll into a ball and let rest for 15 minutes. Then knead with your hands in a layer, roll into a roll and put in a baking dish with the seam down.
  • Cover the dough piece in the form with foil or put it in a large plastic bag. Proofing - 90 minutes.
  • Bake with steam (first 10 minutes) at a temperature of 210C (convection 190) degrees. The baking time depends on the oven, for me it was 45 minutes.
  • Moldavian bread Kolechel in the oven
  • Moldavian bread Kolechel in the oven
  • Moldavian bread Kolechel in the oven
  • Crazy aromatic and tender bread. Highly recommend!

Note

Many thanks for the recipe to Boris-Vallejo 🔗

Omela
Uraaaa !!! Sonadoric drew with a loaf and a recumbent crumb !!!!
Summer resident
Very beautiful bread
Natali06
Super, super, super! already in the bookmarks. I think not for long. Thank you!
Twist
Manechka The bread is wonderful!
BlackHairedGirl
Manya !!! This is a grandiose bread !!! We urgently need to bake !!! I just have a hitch, as always, for flour of the 1st grade. I took it to the bookmarks, thanks for the recipe!
Creamy
Sonadorawhat a clever girl! Bravo! Great, however, as always! And here I thought about you, where did you go. And you are right there! A brilliant exit!
Sonadora
GirlsThank you all very much for your kind words and support! I miss you very much!

I really liked this bread (I baked it several times already, I did not even reduce the portion), I hope you will also like it. The taste of the bread is delicate, the crumb is the most delicate, but the dimensions ... yes, the bread comes out huge, every time it is imprinted on the grill.

Quote: Creamy

And here I thought about you, where did you go.
Was on vacation in a warm area. Without HP, it went wild (a whole month without tyrnet!) And starved emaciated.
MariS
Quote: Sonadora

GirlsThank you all very much for your kind words and support! I miss you very much!

Was on vacation in a warm area. Without HP, it went wild (a whole month without tyrnet!) And starved emaciated.

Manyashand we missed you! It's great that I rested and immediately brought so many tasty things.
Ah, now I understand. who brought us the heat from the south!
Sonadora
Marisha!
SanechkaA
perfect bread! I haven't seen more beautiful
Nikusya
Sonadora, Manechka, brought the snatch! The truth did not follow, the hat rested against the top of the oven. For clarity, I put a matchbox! 900gr of pure pleasure!

Moldavian bread Kolechel in the oven

Manechka, thank you for the wonderful recipe. You cook and you are 100% sure of the result!
Anna73
Masha, can you get 1% kefir instead of whey? Or is water even better? I'd love to bake your bread.
Admin

Whey is a liquid from the preparation of cottage cheese, which contains both water and the rest of the cottage cheese - sour milk.
So we will represent serum - we will dilute kefir, yogurt with water, we will make a liquid.
Anna73
Tanya, then one more question (take this opportunity). How important is it to bake such bread with steam?
Admin

If we talk about this bread, then you need to ask the author of the recipe

I do not always (almost never) bake in the oven with steam - well, I like it more so that the bread is drier.

There is a topic: Steam baked goods in the oven
SvetaI
Sonadora, thanks for the bread! Accidentally stumbled upon a recipe and realized that I needed to bake.
It seems to be nothing special, but the sour milk dough (and not water) turns out to lead to an absolutely fantastic result. Recipe for 500 grams of flour, my usual size, but the bread turned out to be just huge! And you take it in your hands - the loaf is completely weightless, there is only air inside
She deviated a little from the letter of the recipe, but I hope she kept the spirit.
Instead of whey - 1% kefir, half as much sugar, and instead of 1st grade flour - premium grade with a small addition of spelled whole grain flour.
Here's a cut:
Moldavian bread Kolechel in the oven
Be careful with the temperature in the oven - I overheated and the roof blushed too quickly, I had to cover it with a silicone mat.

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