Rustic bread (brewed)

Category: Yeast bread
Rustic bread (brewed)

Ingredients

1.flour 300gr
water (boiling water) 0,5 l
raw yeast 25-30 gr
warm water oh, 25 lit.
sugar 1 st. l.
2.flour 0.7kg
salt 1.5 tsp - 2 tsp
sugar 1 tbsp. l.
vegetable oil 3-4 tbsp. l.
3.flour for forming dough 50 gr.

Cooking method

  • 1Preparing tea leaves. Pour 0.5 liters of boiling water and let stand on the table for 5 minutes. Dissolve the yeast with sugar in warm water. Pour flour into a bowl for making dough and boil with boiling water, stir thoroughly. Cover with a terry towel, let cool until warm. Pour in yeast and stir .. Cover with a terry towel and put in a warm place. Take a roomy dish for dough (tea leaves) (can run away). We put on 5-7 hours.
  • 2. When the dough (brewing) of the opal can be kneaded. Slowly add flour, add salt, sugar, at the end of the kneading rast. oil.
  • We put the dough to come up in a warm place. cover with a terry towel. Suitable for 30-40 minutes, very quickly.
  • 3. To shape the bread, sprinkle the table with flour and begin to knead the bread, fold, stretch the dough. We cut into the required number of loaves. I have 1 large and 2 small loaves. You can bake in molds, or on the hearth. In the village, bread was baked in the oven on the hearth, after proofing.
  • I baked in the oven, constantly checking after 20 minutes of baking. The crust is not dark. The bread is soft, does not dry out for a long time. Bread to taste without sourness.
  • Remove from the mold, brush or sprinkle with water. Cover with a towel, let the bread cool.
  • Rustic bread (brewed)
  • Rustic bread (brewed)
  • Rustic bread (brewed)
  • Rustic bread (brewed)

The dish is designed for

large loaf 0.730g

Time for preparing:

5-7 hours, 30-40 minutes, about an hour, up to 30 minutes.

Cooking program:

oven

Note

What does wheat bread boil for? As in the case with rye bread, along with the brewing, the microorganisms of the dough receive additional nutrition - sugar, therefore the custard bread has a special pleasant sweetness in taste. Thanks to this, the bread is fluffier and more elastic, and the crust is rounder. For example, freshly brewed flour, especially white wheat flour, tastes noticeably sweet, and after standing for a couple of hours in a warm place, it is completely delicious!
Doughs and sourdoughs on brewed flour are more painfully stable in terms of microflora, they are less likely to develop pathogenic flora, which may be present in flour, because during brewing, this pathogenic flora is simply killed by boiling water, and the brewed mass becomes almost sterile. Yeast or bacteria of the starter culture (starter, starter culture), all that remains is to multiply and multiply on fertile nutrient soil.
Nevertheless, in addition to rye custard, there is also wheat custard, when during the preparation of dough for bread, part of the flour is brewed with boiling water. This technique is not very common among amateur bakers, but it is widely known in “narrow” circles of professional bakers, that is, it is readily used, and with great benefit for bread.
What happens during flour brewing?
In addition to the fact that hot water kills all microorganisms in the brewed flour, under its influence the starch turns into a paste, thereby becoming a more digestible nutrient material for yeast and dough bacteria. At the same time, the protein of flour practically does not suffer, respectively, gluten does not suffer either. Contrary to popular belief, boiling water is not always needed to make flour, so that the starch of wheat flour turns into a paste, it is enough to take water heated to 63-65 degrees, for whole wheat flour - up to 70-73. But, of course, it is more convenient to use boiling water or very hot water, simply because not everyone has thermometers at hand to measure the temperature of the water.Whether the tea leaves have cooled down enough can also be checked without resorting to measuring instruments: if the finger dipped into the tea leaves is not hot, but neutrally warm, then the tea leaves can be used further, fermented or started the dough.

🔗

Elena Kadiewa
Tonya, great how! Already custard bread! I will definitely bake, but ... later, later ... now there are so many loaves!
Borisyonok
Anatolyevna, Tonya, real ... rustic! I can see how they cut him by pressing him to me! Special THANKS to grandmother!
lappl1
Tonya, here you have invented a wheat custard for us ... Everything for us, lovers of wheat. Very nice crumb! Thank you, Tonechka, I will definitely try to bake your bread!
B. Nyura - bow!
NataliARH
Antonina, I will definitely try the wheat custard, and find out how delicious it is!
Anatolyevna
elena kadiewaThank you Helen for appreciating the bread.Borisyonok, Helen thanks for stopping by, the peki will remind you of childhood, the taste of real bread.
Anatolyevna
lappl1, Lyudochka in the village where I live, everyone bakes bread like that. I just always thought it was a difficult recipe. Peki will love it!
NataliARHThank you Natasha for trying this bread!
Loksa
Antonina, Tonya, new bread, custard! Thank you! I have not made such bread yet! I'll have to bake, I liked the picture with strawberries!
Anatolyevna
Loksa, Oksanochka of course bake! Thanks for your interest in the recipe.
Anna in the Forest
Anatolyevna, Antonina, thank you! All to that ... tune in to custard bread ...!
Anatolyevna
Anna in the Forest, Anya, tune in and bake! The bread is delicious, perforated. Thanks for stopping by.
paramed1
Tonya, I just looked yesterday! But the strength to respond was no longer ... No, not yet bookmark! You can't do so much new at once. I haven't made any custards yet. Soon the dacha, I'll turn around there.
Anatolyevna
paramed1, Thank you Veronica,! You will like the bread, turn around at the dacha, and make custard bread.
paramed1
Tonya, judging by your previous ones, will definitely like it! According to your recipes, everything turns out at once.
Linadoc
Tonya, great recipe! Clever girl! I love custard. I know one deaf village, where in the 70s the best gift was - a herring tin. They put the bread in it to come up, and then bake. Its structure was the same as yours. Only he was tall because of this can. I think that you also need to bake this bread in such a container, then it will be very beautiful and just as tasty.
Anatolyevna
LinadocThank you Linochka for the interesting information. I'm going to b. Nure for the form, said take it for a while.
Tatka1
Anatolyevna, Tonya, never baked custard bread. An interesting recipe! Thank you! Bookmarks!
Anatolyevna
Tatka1, Tanya peki! Delicious!

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