Wheat bread on ripe dough (Pate Fermentee) Jeffrey Hamelman

Category: Yeast bread
Wheat bread on ripe dough (Pate Fermentee) Jeffrey Hamelman

Ingredients

Ripe dough
baking wheat flour 250gr.
water 160gr.
salt 5gr.
fresh yeast 0.5gr.
DOUGH
baking wheat flour 750gr.
water 500gr.
salt 15gr.
fresh yeast 12gr.
ripe dough (all) 415gr.
total 1693gr.

Cooking method

  • Bread cooked on ripe dough is not any innovation, but this recipe attracted my attention with a minimal amount of yeast.
  • Ripe dough (Pate Fermentee)
  • Dissolve the doji in warm water, add flour and salt, mix until a homogeneous consistency is obtained. Tighten the container with the dough with foil and let stand for 12-16 hours at 21C.
  • Dough
  • Add all the ingredients, except for the ripe dough, to the kneading container (bowl), knead until a homogeneous dough is formed, add the ripe dough in pieces, and knead the dough. The dough should be smooth and moderately strong. During the kneading process, it may be necessary to correct hydration by adding a small amount of water or flour. Dough fermentation for 2 hours* with one workout after an hour of fermentation. After the end of fermentation, carefully dump the dough onto the work surface, divide into blanks, roll them into a ball, cover with foil and leave to rest for 10-30 minutes. The molding (according to the source) is arbitrary, from baguette to molded, for the first time I molded a simple roll. Proofing 1-1.5 h. Baking at 240C with steam 25-35 min. depending on the size of the workpiece. Without exaggeration, I will say that the bread pleased me, especially my wife, a thin crisp crust, the most delicate crumb and very, very tasty.
  • Wheat bread on ripe dough (Pate Fermentee) Jeffrey Hamelman
  • Source: p. 117 Wheat bread on ripe dough (Pate Fermentee) Jeffrey Hamelman

Note

* I allowed myself to make a digression, sent the dough for a long fermentation in the refrigerator for 16 hours.
I used 1/3 of all the ingredients in the recipe.

ksyha076
Oh, what a beautiful bread! I take it to bookmarks, and I will definitely try to bake it.
Natali06
ABOUT,Seryozha, I see you were not bored either? Bread is handsome! Hamelmann's recipe + hands like this = the result is well known, and this is a great bread with an airy crumb!
And tell me why those forms if you bake such airy bread ?!
bread made me happy, especially my wife
People are lucky!
Sonadora
Oh, good, bread! Bravo, Seryozha!
Twist
Sergei, bread is just a feast for the eyes! Both crumb and crust
Merri
Sergei,
ang-kay
Wonderful bread! And I like long-term proofing in the refrigerator. But I don't always decide on this, but only in those recipes where it is clearly stated about it. Although you need to take risks. It seems to me. that the bread then turns out fluffy. Maybe I'm wrong. Seryozha, bravo and, of course, bookmarks!
dogsertan
Quote: ang-kay

And I like long-term proofing in the refrigerator. But I don't always decide on this, but only in those recipes where it is clearly stated about it. Although you need to take risks. It seems to me. that the bread then turns out fluffy. Maybe I'm wrong.
Angela, thank you for your kind words. Yes, in this case, long-term fermentation of the dough was not required at all, I just could not bake it right away in the evening, so I put it off until morning. But, as for the bezoparny dough, then such a technique will significantly improve the baked bread.
Good luck with your bread.

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