Loaf "Rural"

Category: Yeast bread
Baton Rustic

Ingredients

Ripe dough
wheat flour 100g
water 67g
dry yeast pinch
salt pinch
Main dough
wheat flour 325g
Rye flour 75g
water 280g
powdered milk 1 tbsp. l.
lemon juice 1 tbsp. l.
dry yeast 1, 1/4 tsp.
ripe dough
salt 10g

Cooking method

  • Ripe dough
  • Mix ingredients for ripe dough and leave at room temperature for 2 hours. Then transfer to the refrigerator at + 5C, until further action.
  • Main dough
  • Pour milk powder with warm water and lemon juice. Warm up slightly.
  • Mix flour with yeast. Put everything except salt into the bowl of the food processor and knead for 4 minutes at a speed of 1.5.
  • Then add salt and knead for another 4 minutes at 2 speeds.
  • Let the dough rest for 90 minutes. During this time, the dough * stretch - fold * 2 times (every 30 minutes)
  • After the end of time, divide the dough into 2 parts. Tuck up and rest for another 10 minutes.
  • Then form each piece into a loaf. Place on linen cloth, seam up, sprinkle with flour and cover with foil. The proofing will take 30 to 50 minutes.
  • Before baking, transfer the dough to a baking sheet, seam down, make cuts.
  • Bake in an oven preheated to 225C for 25-30 minutes. First 10 minutes, with steam.
  • Cool the finished loaves.
  • Baton Rustic
  • Baton Rustic

The dish is designed for

2 pcs. , about 450 g, each

Cooking program:

oven

Similar recipes


Wheat milk loaf (ang-kay)

Baton Rustic

Vitalinka
Natali06, new bar, so cool! And what holes are super!
Dragged into the bins! Thank you!
Natali06
Vitalinka, thank you dear!
I wanted to write that this loaf is good in any variations, but I was ashamed Before that, instead of ripe dough, I made a pulish Today I forgot to put rye flour And it only melts better from all my variations!
So try it, in any way, it won't disappoint!
Vitalinka
Natasha, and I also looked that rye flour seems to be present, and the loaf is so white!
Sonadora
Natasha, how good the bread is! Tiny crust and holes! I'm not afraid of this word - a masterpiece bar!
Natali06
like rye flour is present, and the loaf is so white
I repent Something happened to my memory ... I remember everything that was not with me ...
But in the version with pulish and rye flour, it was no worse!
Twist
Natasha, beautiful bar! And what holes! Class!
And lemon juice for flavor? Or does it work in a special way in the dough in combination with powdered milk?
dogsertan
Such a pretty bar Natasha, and what kind of rye flour, seeded, peeled?
Natali06
Quote: Twist
Or does it work in a special way in the dough in combination with powdered milk?
We can say that such a mixture works instead ... Do you remember, you and I were analyzing one recipe and there was such a combination of "milk butter" (this is a Google translation) You and I almost broke our heads!
So this is the "cheese" from the production of butter. And this recipe in the original 230 g water and 50 g milk butter.
And what is present in this recipe, it only replaces
And I really liked the way this combination plays. It does not affect the taste in any way, that is, there is no aftertaste.
I chatted something
Girls, Manyashik, Marinochkaand our man Seryozha Thank you very much for your kind feedback!
Quote: dogsertan
what kind of rye flour, seeded, peeled
Seryozha , in this case rough. I have a little seed, I keep it just for a ceremonial occasion
Twist
Oh, Natasha, I remember, I remember this "epic"! So it was a serum! So you finished off this recipe! And, judging by the result, it is worth the time and effort spent on it.
Natali06
Do you remember that anecdote about a glass of water. When I finally understood that recipe, I already had a desire to bake it. But I discovered "new lands" for myself!
SanechkaA
Natasha, I have not yet moved away from buns with rosemary, and you are already teasing with such an enchanting loaf, I just imagine how I am now eating a piece of cappuccino for some reason, oh, one can only dream of how delicious it is
Natali06
Sanyochek, thank you dear! : a-kiss: Get away from the buns and start the dough. Today I still have it, and tomorrow I will bake it again. Prescription (I hope not to forget anything)
ang-kay
Natalka!Well, there are simply no words. It seems to me. that I have already expressed everything and wrote before. Everything is superb! Very beautiful, very airy and very appetizing!
Natali06
Thank you dear! : girl_love: The bar is really very good!

All recipes

Random recipes

More random recipes
© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers