Wheat bread with live flour on desem

Category: Sourdough bread
Wheat bread with live flour on desem

Ingredients

dough:
cool desem (kolobok) 15 g
wheat germ flour 50 g
water 55 g
autolysis1:
wheat germ flour 150 g
water 150 g
autolysis2:
flour 1 grade 80 g
water 80 g
dough:
flour 1 grade 250 g
water 215 g
pressed yeast 1 g
salt 1 tsp from HP
dough + autolysis 1.2

Cooking method

  • The bread turned out to be very perfumed, the crust tastes like an oven!
  • For bread you will need wheat germ flour and leaven-desem.
  • Wheat bread with live flour on desem
  • Opara
  • Dissolve dezem in water, mix with flour. After 6 hours, the dough increased by 2 times.
  • Wheat bread with live flour on desem Wheat bread with live flour on desem Wheat bread with live flour on desem
  • Autolysis 1, 2
  • I had each in separate containers.
  • Mix flour with water, put in the refrigerator.
  • Autolysis 1 stood for 12 hours, autolysis 2 stood for 24 hours.
  • In the photo, autolysis 1:
  • Wheat bread with live flour on desem
  • Dough
  • Mix autolysis1,2 + dough, yeast dissolved in water, add flour. I kneaded the dough in KhP, added salt after 5 minutes. Kneading 10 minutes.
  • Fermentation 2.5-3 hours, add every 50-60 minutes, i.e. 3 times
  • Wheat bread with live flour on desem Wheat bread with live flour on desem Wheat bread with live flour on desem
  • Form, proofing 1.5 h.
  • Wheat bread with live flour on desem
  • Baked with steam for 20 minutes at 220g under the lid, then 35-40 minutes at 180g.
  • Wheat bread with live flour on desem
  • Wheat bread with live flour on desem

The dish is designed for

2х390gr

Time for preparing:

1.5 days

Cooking program:

Bread maker, oven

lappl1
Natasha, I am more and more on fire with your desem! What bread! You know, until recently, if I saw that the recipe says that it takes more than 5-6 hours to cook bread, I closed it with regret. And now I understand that baking real bread will not work quickly. Here is your bread - it's real. And before it's too late, remove the quotes from the title. He's really alive with you. I see!
Thank you, Natasha! I will definitely make myself desem.
NataliARH
Lyudmila, it's so nice to thank you for your support
After all, I also did this before, I watched the cooking time and closed it if it was long
I don't even know about quotes
lappl1
Quote: NataliARH
I don't even know about quotes
Well done, Natasha! Now everything fell into place!
ang-kay
Cool bread! And the question. And where was the steam, if under the lid?
Albina
I didn't look because I didn't know what it was desem And here it turns out all the information is given at once So, you must definitely figure it out Thank you, Natalya
stanllee
It looks very appetizing and beautiful (I think and eat)). and the colossal work of desemming is still impressive.
NataliARH
Angela, thanks, I don't have a container like yours, so I baked it on a baking sheet and closed it with a bowl of met-m, and it was a little bit dry from the temperature and moisture was present under the lid, but in general you can bake as much as you like, at any temperature.

Albina, and thank you for a start, you can just read about desem, and then how will it go

Maryana, thanks for the assessment of my work
AnaMost
A beautiful bread, and a rather laborious job! I admire your bread masterpieces!
NataliARH
Thank you, Anyuta

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