NikolЬ
Girls, this is my first independent bread. Do not judge strictly, apply Pekla without any prescription. And without any logic, but the bread turned out to be awesome !!! I had about 350 g of freshly fed starter culture. Assuming that since I just fed her and I have a lot of her, this will be a dough. My dough stood for a while, I added whole grain flour, just wheat flour, flax flour, bran, and flax seeds, sugar and salt, and kneaded the dough with a mixer. I made the consistency that I had seen more than once in my breads. Not thick and not liquid, so that the mixer is kneaded and elastic. I kneaded it, left it for about half an hour or about 40 minutes. Then I poured the flour onto the table, poured this dough into it and kneaded it until it almost doesn't stick. She turned into a bun and left to come. In 3 hours the dough almost jumped out of a deep bowl! Then I dumped part of it into the mold and left it to stand, and the second part (excess) I decided to form in the form of a chibatta. I also dumped it on flour, sprinkled it with flour and folded it into an envelope 3 times, on the 4th I formed a bun. And left to come for another hour. Then I baked everything in the oven, first at 180 degrees, and then at the end I added 5-7 minutes to a maximum. In total, it was baked for about 45-50 minutes. I did not use steam or spraying. As a result, the bread is amazing. The crust is crispy, the taste is not to be pulled by the ears !!!
🔗 🔗
🔗 🔗
🔗 🔗
Svetlana2014
NikolЬ, Is the bread thick or airy?
I also bake c / c bread with flaxseed flour and old dough, and I wonder what makes it so fluffy: flaxseed flour or old dough?
NikolЬ
Svetlana2014, the bread is very airy and the crust is dense and crispy !! And what is old dough?
Svetlana2014
NikolЬ, see recipe:
https://Mcooker-enn.tomathouse.com/in...43915.0
it uses old dough, which is called sourdough in this recipe.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers