Sourdough and fruit yeast bread with oat flour

Category: Sourdough bread
Sourdough and fruit yeast bread with oat flour

Ingredients

Dough (pre-enzyme)
fruit yeast 60 grams
wheat flour 1 grade 60 grams
sugar 1 tsp
Dough
active wheat sourdough 100% moisture 50 grams
wheat flour / grade 340 gram
wheat flour, c / z 30 grams
oat flour 30 grams
water 200 grams
molasses (honey) 20 grams
vegetable oil b / s 1 tbsp. the spoon
salt 9.5 grams
instant yeast 1 gram

Cooking method

  • Dough (pre-enzyme)
  • Mix all the ingredients 12 hours before baking.
  • Leave in a warm place, cover.
  • If the yeast is strong, then it may take less time, and if the yeast is weak, then the dough must be made in two stages. Take half the norm, and then after 8 hours add the rest.
  • Dough
  • Feed the starter culture 6-8 hours before mixing.
  • Mix the dough with sourdough and water.
  • Add molasses. Stir.
  • Mix flour with yeast. Add to liquid.
  • Kneading with a hook. After 5 minutes, add oil and salt.
  • Continue mixing for another 10 minutes.
  • Sourdough and fruit yeast bread with oat flour The dough is soft, does not stick. Stretch-fold and ferment. Fermentation 1 hour 45 min. Stretch-fold one after 45 minutes.
  • Sourdough and fruit yeast bread with oat flourSourdough and fruit yeast bread with oat flour Dough in the middle and end of fermentation.
  • We form bread of any shape. Leave on the rack for 50-60 minutes, seam down.
  • We make incisions.
  • We bake in a preheated oven on a stone (baking sheet, cast-iron pan) with steam for the first 10 minutes at a temperature of 240 degrees.
  • Remove the steam, lower the temperature to 180 degrees, briefly air the oven.
  • Bake the bread until tender. The total baking time I have is 40 minutes.
  • We take out, cool, cut and enjoy!
  • Sourdough and fruit yeast bread with oat flour
  • Sourdough and fruit yeast bread with oat flour
  • Delicious bread for you!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

harvester, oven

Note

Fancy bread, that is, author's bread. Recommend!

Rada-dms
Well, since yours, the author's, then you should immediately send it to your bookmarks! Thank you, Angela, you can't help but like such a crumb! As far as I remember, oatmeal gives softness to the bread, mmmmm ....
Elven
Mmmm ... another bread in my piggy bank
Angela, thanks for the recipe I just recently bought oatmeal flour
ang-kay
Olya,send. Well I promised you that I’ll give you more than one! And she wrote that the author's, because. when I wrote fantasy, everyone understood. how fantastic. I do not argue that for me it is almost all fantastic, but I always meant that it was invented by me. Thanks for stopping by.
ang-kay
Quote: Elven
to my piggy bank
Lenochka,thanks for taking into account! I hope I won't lie there for a long time.
Rada-dms
Quote: ang-kay
when I wrote fantasy, everyone understood. how fantastic
Well, not everything ....... It is important for me that you performed, and this is already a visiting card, that you need to TAKE! And everyone can see this, by the crumb, by the composition, by the opening of the cuts and by the photo!
Elven
Quote: ang-kay
when I wrote fantasy, everyone understood. how fantastic.
Not all
Quote: ang-kay
I hope I won't lie there for a long time
Yes, I also hope that time will appear. So much has already accumulated in bookmarks
ang-kay
Girls!You are my cleverness!
celfh
What bread! I can only consider bread recipes, I do not know how to bake at all
Elven
We love you too
Can you please tell me if it is completely on the railway oven, how many to take?
ang-kay
Quote: celfh
, I can't bake at all
Tanya!I don’t believe it! I am like Stanislavsky! You have such good, necessary, acceptable, budget recipes, which is the most important thing. You just need to try and everything will work out.
Quote: Elven
how much to take?
Lenochka,I think. that all 150 grams of finished dough.
Elven
Quote: ang-kay
150 grams of finished dough
Yeah, I see. Thank you!
Anatolyevna
ang-kay, Angela delicious bread! I am not able to use the leaven yet.
I'll look at yours and okay.
ang-kay
Tonya,look like this, look and get yourself together! There is nothing complicated in these leavens.
Anatolyevna
ang-kay, Angela current dare nada.

Today I made tea from rastyu, I made yogurt and closed the cucumbers according to a new recipe, put the recipe. Here are my exploits.


ang-kay
Quote: Anatolyevna
posted a recipe.
And Hde?
Anatolyevna
ang-kay, Angel I also look no on the home page.

No photo yet


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