Family bread with mineral water on old dough

Category: Yeast bread
Family bread with mineral water on old dough

Ingredients

Old dough:
Wheat flour 125 g
Fresh yeast 3 g
Salt 3 g
Water 85 g
Dough:
Wheat flour 200 g
Rye flour 220 g
Brine 160 g
Sparkling water 150-170 gr
Rye malt 1-1.5 tbsp. l
Draining. oil 35 g
Gluten 1 tbsp. l
Vodka 1 tbsp. l
Salt 0.5 tsp
Honey 1 tbsp. l
Dry yeast 1 tsp
Sesame for sprinkling

Cooking method

  • Making old dough. Heat the water, add salt and yeast to it. Stir.
  • Pour everything into flour. Knead the dough, put in a bag. Leave on the table for 30 minutes.
  • Then we put it in the cold for at least 24 hours. The dough is stored for no more than 7 days.
  • The older the dough, the tastier the bread is for me.
  • I made bread kneading in hp.
  • Sift rye, wheat flour, gluten into a bucket of hp.
  • Warm up the Rossol (from a tomato) to 38 ° C. Dissolve honey, salt, yeast and malt in it.
  • Pour into flour.
  • Melt sl. oil, add to HP. Pour mines there. water and vodka.
  • We set the Dough mode for 1.5 hours.
  • We take out the dough from the refrigerator and, tearing off a piece, throw it to the kneading.
  • We follow the kolobok.
  • We take out the form. Lubricate the sl. oil. Sprinkle with sesame seeds.
  • We shape the bread. Leave for proofing for 1.5-2 hours.
  • Preheat the oven to 220 ° C and bake for 10 minutes.
  • Then we reduce to 180 ° C and bake until tender.
  • Family bread with mineral water on old dough
  • The bread is very soft and perforated.
  • We really like it.
  • It has become our daily bread.

Time for preparing:

3 hours + 1 day

Cooking program:

HP + Oven

Albina
Maria, I also love bread on old dough. I have it in the fridge almost always after I baked it for the first time according to the Romin recipe. How much old dough to take for this bread
Wild cat

Albina, now I have practically no dough. A loaf of bread lasts almost a week.
I used to bake every two days.
And I put everything on the "old" dough. And then a piece is not removed from the bulk.
I baked a piece of bread, immediately knead the "old" dough. And I have it for about 5-7 days until the next batch.
It's more convenient and tastier for me!
Albina
Quote: Wildcat
I baked a piece of bread, immediately knead the "old" dough. And I have it for about 5-7 days until the next batch.
Maria, weigh this piece for me.
Wild cat
Quote: Albina

Maria, weigh this piece for me.
201 grams of dough, has been lying since Sunday.
Albina
Quote: Wildcat
201 grams of dough, lies since Sunday.
Thank you very much. Maybe I'll bake one of these days. It's just that the order came from the eldest son for pies And there is still bread, so there is no urgency in baking bread
Oliszna
(y) The bread is great, although I replaced the old dough with sourdough (kefir). Thank you!
Wild cat
Quote: Olishna

(y) The bread is great, although I replaced the old dough with sourdough (kefir). Thank you!
Bon Appetit! I'm glad I liked it.
And I have never made sourdough before. I'm all afraid.
Oliszna
Quote: Wildcat

Bon Appetit! I'm glad I liked it.
And I have never made sourdough before. I'm all afraid.
Family bread with mineral water on old dough
I wanted to run out of shape, they barely caught up.
Tumanchik
Wild cat-Maria, baked bread. The result was very pleasing. I added some whole grain flour. Baked in a hot duck. Therefore, I did not receive such a crumb. But it's still very tasty. Thanks for the recipe.

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