Sandwich bread by R. Calvel

Category: Yeast bread
Sandwich bread by R. Calvel

Ingredients

Porch:
Wheat flour (I have 1c) 200 g
The water is cold 136 g
Salt 4 g
Pressed yeast 2.5 g
Dough:
Porch whole
Wheat flour (I have 1c) 200 g
The water is cold (I have serum) 130 g
Salt 4 g
Pressed yeast 5 g
Sugar 12 g
Butter 9 g
Vegetable oil 9 g
Powdered milk 6 g
Vitamin C pinch

Cooking method

  • For baking, combine all ingredients and knead on low speed for 3 minutes, then 6 minutes on medium speed:
  • Sandwich bread by R. Calvel
  • Cover and ferment on
  • - 5 hours at 24C,
  • - 4 hours at 27C - I did this
  • - 15-16 hours at 5C in the refrigerator
  • Porch at the end of fermentation:
  • Sandwich bread by R. Calvel
  • For the dough, combine all ingredients and knead for 5 minutes at low speed, then 8 minutes at high speed. The dough is soft, slightly sticky:
  • Sandwich bread by R. Calvel
  • Fold the dough, place in a greased container, cover and leave for 30 minutes.
  • Then knead the dough, round and leave for a preliminary proofing for 30 minutes.
  • Then knead, knead with your hands in a rectangle, release bubbles with a docker, roll up, pinch the edges, put in a container (volume 1.7 liters), cover and leave for 60-90 minutes at 27C.
  • Bake in an oven preheated to 200C for 35-40 minutes.
  • Cool on a wire rack.
  • Sandwich bread by R. Calvel
  • Sandwich bread by R. Calvel
  • Nothing new: the most delicate crumb, thin crust.)))

The dish is designed for

for 1 bread, weighing 640 g

Note

recipe from here: 🔗./2010/03/sandwich-or-pullman-bread.html

Sonadora
Quote: Omela
Nothing new: the most delicate crumb, thin crust.)))
Yeah, and your golden hands. Ksyusha, how good the bread is! I would bury my nose in it and enjoy the aroma.
Omela
No, Man, thanks, of course! : a-kiss: But it seems like I want something new, but it turns out the same rake, only a side view.
Twist
Ksyusha, what a fine, good-quality bread! He emanates so much homely warmth and comfort!
Omela
Marish, Thank you!
Mirabel
Great bread!
What do you want new from bread? Tasty, well, class!
And if not ascorbic acid, this will not be a big minus?
Omela
Mirabel, Thank you!

Quote: Mirabel
And if not ascorbic acid, this will not be a big minus?
Do without ascorbic acid.
Mirabel
Already done! Super bread! Thanks for the recipe!
Omela
Mirabel, and thank you!
avroris
Respect to the author! The bread is not really tasty! She kneaded the porch before going to bed in a bread maker and put it in the refrigerator for the night, in the morning I continued the process, put the dough in the mold for proofing and went to the store, but it lingered and it turned out much more than 90 minutes, the dough increased four times! When baking, the loaf did not fall, spongy and airy, by the way, instead of water I used a decoction from potatoes (I borrowed this idea from another recipe).Sandwich bread by R. Calvel
Omela
avroris, Elena. beautiful crumb! glad you liked the bread!
avroris
I am making this bread for the third time, since the day I bought the bread machine, there has been no better recipe!Sandwich bread by R. Calvel
Omela
avroris, Elena, an incredibly beautiful crumb turned out !!!

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