Wheat-rye with aging, adaptation for Binatone BM-1068 (based on a recipe from fugaska)

Category: Yeast bread
Wheat-rye with aging, adaptation for Binatone BM-1068 (based on a recipe from fugaska)

Ingredients

Odorless vegetable oil 2 tbsp. l.
Water 320 ml
Sugar 2 tbsp. l.
Rye flour 175 g
Wheat flour 320 g
Dry yeast SAF, but better Oetiker 1.5-1.6 tsp
Salt 1.5 tsp.
Dry kvass SAF 1 tbsp. l.

Cooking method

  • Technology:
  • 1 - pour oil on a stirring blade
  • 2 - pour sugar on both sides of the shoulder blade
  • 3 - fill in water
  • 4 - mix the flour and put it in a bucket
  • 5 - put yeast in the recess in the center (for the experiment, I made several bakes with Oetiker yeast - it turns out more airy bread)
  • 6 - pour salt and dry kvass in two corners
  • 7 - Baking mode - Basic, medium crust, weight - 900 g
  • Now the main thing - WE SET A DELAY of 3 hours or more, according to your desire, during this time the flour mixture gets wet and you get a better quality bread. Another bun if desired: you can add seeds of your choice: squash or pumpkin, wet and slightly salted after the signal or, for example, on the tip of a teaspoon of cumin.

The dish is designed for

750 g

Time for preparing:

from 6 hours

Cooking program:

Basic, loaf weight 900, medium crust

Admin
Quote: Baking mode - Basic, medium crust, weight - 900 g (mix better)

Stirring-kneading the dough on all baking modes is the same, it takes so long to knead the dough and develop gluten during kneading.

According to your recipe of flour 500 grams, it means that it is enough to set the baking time for a loaf of 700-800 grams, if longer, then the baking time will lengthen and the sides of the bread will bake longer and become darker and drier.

Setting the size of the loaf affects only the baking time, but not the quality of the batch.
greg_b
Excess baking time is needed to remove excess water, about 10-15 ml of water - if you put it on baking right away, it tears off the roof and the bread will be low.
I may be wrong about the kneading time - but with the same ingredients at different baking times, different breads are obtained
Perhaps a glitch in the firmware of my stove
Admin
It is still not clear here "Now the main thing is to add to baked goods from 3 hours or more, according to your desire" and "Cooking time:
from 6 o'clock "- this is how to understand? Combined baking mode, additional proofing or what and for what?

If the dough is initially kneaded correctly, the flour to liquid ratio is correct, then no extra baking time is required. The "Baking" mode, in any case, according to the baking technology, implies the removal of liquid in the dough, its evaporation, the finished bread loses weight after being cooked.
greg_b
We set a delay of 3 hours or more so that the flour is saturated with water:
Now the main thing is to add to baking from 3 hours or more, according to your desire, during this time the flour mixture gets wet and you get better quality bread.
Admin
Quote: greg_b

We set a delay of 3 hours or more so that the flour is saturated with water:

Now I don't understand anything. How can flour be soaked in water if it lies on top of the water? It will remain in a layer and crust if it is not stirred with a spatula.
This method is good if you put the dough on the timer.
greg_b
Try it and be surprised - water moistens the flour, the result of baking in the photo. The longer the delay in flour impregnation, the better the result.
PS: I adjusted my cap.
Albina
And I thought that rye breads are not put on hold?
greg_b
I also thought so, but I baked wheat-rye several times on a delay of more than 2 hours and was surprised, and warm water did not improve the result much, but adding time gave a positive result
Sonadora
greg_b, there is such a thing. Autolysis is called. Only there all the flour is mixed with water until it is completely (even) moistened.
In her LiveJournal Lyudmila wrote about this in detail: 🔗
greg_b
I will not argue with technology, the result has been repeatedly tested on my own experience

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