Pancake with whole grain flour with liquid yeast

Category: Yeast bread
Pancake with whole grain flour with liquid yeast

Ingredients

dough:
wheat flour 1 grade 220g
liquid yeast flour 200g
whey (water) 88g
dough:
all dough
wheat flour 1 grade 100g
whole grain flour 100g
water 65g
salt 8g

Cooking method

  • This recipe is almost GOST 1957. "Almost", because instead of water in the dough, I used whey, and in the dough I replaced part of the 1st grade flour with whole grain flour. The rest is all according to GOST. For the preparation of this bread "with the same taste and aroma", baker's liquid yeast is used, which was then very widespread, and now it is also beginning to become more widespread. Making them is not difficult. The process is described here... Mix everything for the dough and leave it to rise in a warm place for 4-4.5 hours under the film. The dough bubbles very well at the end:
  • Pancake with whole grain flour with liquid yeast
  • Knead the dough and leave to rise for 1.5 hours in a warm place under the plastic wrap.
  • Pancake with whole grain flour with liquid yeast
  • The dough is very tender and soft, does not stick to hands. During this time, stretch-fold and round the dough twice, about every 45 minutes.
  • Pancake with whole grain flour with liquid yeast
  • Round the dough and let it stand in a warm place with steam for 45-60 minutes.
  • Pancake with whole grain flour with liquid yeast
  • Heat the oven to 250 * C with steam. Make a 3/4 cut on the workpiece at a height between 1/2 and 3/4 from the base with a depth of 0.5-0.7 cm parallel to the base. Bake for the first 15 minutes with steam, then reduce to 190 * C and bake for another 30 minutes.
  • The cake turns out to be airy and very fragrant. The crumb is elastic and airy. The crust is thin and crispy. Here's a cut:
  • Pancake with whole grain flour with liquid yeast


lappl1
Lina, awesome bread! Well done !
Loksa
Luda got ahead of me! Well done! The Beauty Bread is out! Lina, write urgently about the taste? is different? Than? What pulp? Do you need to salt well or less?
Elena Kadiewa
Oh, Lina, what kind of bread you have!
Anatolyevna
Linadoc, Lina is a beautiful bread! Thanks for the recipe!
MariS
Only yesterday I baked bread and made an incision like a loaf of bread. : girl_love: Now we need to try your recipe. I’ll just find first grade flour ...
NataliARH
oh what a crust, with bubbles! delicious
ang-kay
Good bread!
Linadoc
Quote: Loksa
Lina, write urgently about the taste?
Girls, the taste is awesome! The crumb is elastic, fragrant, tender! Mine were ordered to be repeated immediately, and my husband said that he was definitely from socialism.
The main thing, no difficulties - mixed the dough and left on business, returned to the dough, 2 kneading, incision, baking. Class!

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