Bread of three types of flour on milk thistle broth with cabbage brine on mixed dough with old dough (oven)

Bread of three types of flour on milk thistle broth with cabbage brine on mixed dough with old dough (oven)

Category: Yeast bread

Ingredients
Old dough:
Water	68 gr.
Baking wheat flour, premium grade	100 g
Dry yeast	3 gr.
Dough:
Old dough	65 gr.
Baking wheat flour, premium grade	150 gr.
Water	100 g
Coarse sea salt	3 gr.
Dough:
Milk thistle seeds	1 tbsp. l. (10 gr.)
Boiling water for steaming seeds	100 g
Cold cabbage pickle	100 g
All dough
Liquid honey	35 gr.
Baking wheat flour, premium grade	180 gr. + 1 tbsp. l.
Buckwheat flour	50 gr.
Rye wallpaper flour	50 gr.
Olive oil	1 tbsp. l.
Linseed oil	1 tbsp. l.
Coarse sea salt	5 gr.
Salt dissolving water	10 ml.
For decoration
Protein for lubrication
Seeds or sunflower seeds for decoration

Cooking method

• Why is this bread so special? The fact that a very small amount of yeast is used. Only 3 grams, which is only in the old dough. Yeast is not added anywhere else when kneading.
• And yet, when kneading, proofing and baking, I constantly used a thermometer ... Fortunately, he settled with me and I fell in love with working with him. Thanks to valuable information, provided by Tanyusha-Roma, for the first time I cooked bread not by time, but by temperature. Tanyusha thank you very much. I understood and appreciated the difference! It turns out that it is very important to observe the temperature regime.
• So, I tell and show.
• Making old dough
• Mix the ingredients. Cover with small holes. Leave on the table for 1-2 hours. Put in the refrigerator. Store up to 7 days (verified). I skip this stage, since the old dough from the previous batch lives in the refrigerator.
• Dough.
• Warm the old dough on the table for 20-30 minutes.
• Next, pour the old dough with water and knead by hand until the lumps dissolve as much as possible. Add flour and salt. Knead the thick dough with a fork. Cover with a lid with small holes. We leave on the table for 1 hour. We put it in the refrigerator. Fermentation time 12-20 hours.
• Dough.
• Get the dough 30 minutes before kneading.
• Milk thistle seeds grind in a grinder (coffee grinder) or crush in a mortar to a powder with fine particles. If the particles are large, then it will not be pleasant to chew them later. Pour boiling water over and cover with a lid to brew the broth. Let stand for 10-15 minutes. Add cabbage brine to equalize the temperature.
• We knead the dough in HP on the "Dough" program. Pour in the oil first. Then a decoction of milk thistle and cabbage pickle. Dough (we have it thick) tear in pieces into a bucket. Add honey. Instead of brine, water, whey, vegetable broths or their mixture with water are suitable.
• Flour (all rye, buckwheat and 180 gr. Premium baking flour) is separately sifted and mixed. Add flour to the HP bucket to the liquid. Enable HP. Continue kneading for 10 minutes. Then stop the HP for 5 minutes. Turn on HP by adding salt diluted in water. Adjust the bun. I added 1 more tbsp. l. with a small hill of premium baking flour.
• The dough is soft, slightly smearing, leaves a tail. Knead for another 7 minutes. The total mixing time is 22 minutes.
• Remove the dough on a table greased with vegetable oil. The dough is soft and if it sticks, then only a little. Fold it with greased hands and place it in the proofing basket. The temperature inside the dough after kneading is 27 degrees.
• Fermentation in the microwave with a glass of boiling water for 70 minutes. The temperature in the microwave is 30 degrees. One kneading in the middle of fermentation. The temperature inside the dough before the first kneading is 28 degrees.
• Here I want to digress and share the error. It turns out that at the moment when the water in the microbe boiled, the temperature inside the micrometer was about 40 degrees. I did not know that. This is bad for a test. Thanks to the measurement, I have now corrected this. Therefore, fermentation for 45 minutes this time did not lead to overheating. Here is the dough after the first 35 minutes , but after the end of fermentation .
• Place a non-stick mat in a proofing bowl. Fold the dough and place it seam down on the mat. The temperature inside the dough is 28 degrees. We give proofing (I got about 60 minutes) in the microwave at a temperature of 30 degrees until the temperature inside the dough reaches 30 degrees, that is, 2 degrees higher than the temperature before proofing.
• During the proving period (25 minutes before the end of the proofing) I turn on the oven at 240 degrees. I put an old enamelled duckling in the oven. The duckhouse is covered with a lid.
• We get the bread. We decorate as we want and sprinkle with whatever we have. For example, like this.
• We make cuts with a blade. Then we cut the horns with scissors and put them with a pigtail in different directions.
• Lubricate with protein and sprinkle with seeds. Lightly crush the seeds with your hand.
• We take out the duckling. We work in mittens. Be careful not to burn yourself. But fast so that the temperature doesn't drop. Remove the cover. We transfer the bread on the rug to the rooster. Quickly sprinkle the bread and lid with water. Cover, and back into the oven.
• We bake for 10 minutes at 240 degrees. Open and remove the lid again. Reduce the temperature to 180. After 10 minutes, insert the thermometer into the center of the bread and bake until tender. Ready when reaching 97-98 degrees. I got another 25 minutes. Then we take out the bread on the rug. We remove the bread on the wire rack. Let's cool down!
• 

The dish is designed for

about 830 grams

Note

The bread is fantastic! And with only 2 grams of yeast! The addition of a tiny bit of cabbage brine combined with honey gave a light, unobtrusive, but terribly tasty aroma. The combination of rye, wheat and buckwheat flour is my favorite. The crust is crispy, thin and golden. The pulp is airy, delicate, fragrant with a slight sweetness of honey.
Try to bake this kind of bread! Maybe you will like it.




This is my second bread on the old dough. Here is the first

Three-flour bread with chicory on mixed dough with old dough (oven) (Tumanchik)


With love and a piece of bread in your hand, Your Tumanchik!
Loaf weight 825 grams
A little about milk thistle.
Many consider this "thorn" to be a common weed. However, as often happens in life, beautiful inner content is not always accompanied by outer beauty. Therefore, probably few people know how useful milk thistle really is. The use of this miracle plant helps maintain liver health and protect it from toxic effects. Milk thistle helps with inflammation of the gastrointestinal tract mucosa and constipation. Purifies the blood and contributes to the overall rejuvenation of the body. Milk thistle is rich in vitamins and antioxidants. Preparations and preparations with milk thistle help cleanse the body, remove toxins and toxins from the body, improve digestion and metabolism. As you can imagine, all these properties contribute to gradual weight loss. Another big plus of milk thistle is its antioxidant properties. It slows down aging and keeps the skin firm.
The most valuable are the seeds of the plant. They are usually dried and ground into powder. It is taken with water, or decoctions and infusions are prepared from it.

Handsomely! : bravo: Irish, do you specifically buy such things, such as milk thistle, carob, so that you can use them later in specific recipes? Or do you accidentally buy and then look for an application?

[Irisha]

Irisha, I don't have a thermometer, neither milk thistle, so I don't know if I will bake, but the recipe is amazing

Very beautiful bread
While I read the name, I understood - the exotic is unattainable for me.
Who is milk thistle and where I'm in a hurry, I don't know, but I'm sure it will be delicious since you cooked

[OlgaGera]

OlgaGera,

Who is milk thistle and where is in a hurry

Ol, this is a thistle. It even grows with us, I discovered it last summer.

Irish, do you specifically buy such things, such as milk thistle, carob, so that you can use them later in specific recipes? Or do you accidentally buy and then look for an application?

Natashik, thank you for your attention!
Yes and no. Anything happens. Carob bought a prescription. But milk thistle simply because of interest and price.

Irisha, I don’t have a thermometer, nor do I have milk thistle, so I don’t know if I’ll bake it, but the recipe is amazing

try it. everything is real. I also thought earlier that it was not for me. it turns out very much even for me! thanks to Valyusha for supporting the recipe!

It even grows with us, I discovered it last summer.

And many even fight with him

Very beautiful bread

Thank you dear! There would be a desire ... you know that for sure!

[Tumashechka]

Tumashechka, we have milk thistle, I definitely have not seen it anywhere .. if only in the pharmacy

[Tumanchik]

Ol, this is a thistle.

These are two different plants, but similar in appearance.
Tumanchik, good crumb. Recently I baked in brine with a tomato, I haven't shown it yet, I will.
The old dough always makes good bread. And temperature is very important when kneading.

[Tumashechka]

Tumashechka, I definitely haven't seen milk thistle anywhere .. if only in a pharmacy

of course at the pharmacy. Or health food stores. I want to repeat this with some kind of porridge.

I just looked at chickpea flour and amaranth in a health food store today. Thought-nat me, not nat. Cheryomukhova wanted, but she was not. We have a lot of interesting things there.

[Natasha]

chickpea flour and amaranth.

Natasha, with chickpea flour, good cakes are obtained. Arch and Mistletoe have it here, and maybe someone else. Amaranth is good in bread, and chickpea improves the dough.

Mist, good crumb. Recently I baked in brine with a tomato, I have not shown it yet, I will.
The old dough always makes good bread. And temperature is very important when kneading.

My Anzhik has come! Hurrah!

Are you praising me?

She, girls, is a strict teacher.
Thank you dear! Now I understand what you meant when you said that the bread had stopped. On the contrary, I tried to make it warmer in the microscope. And it turns out overheated. Teach me, teach!

I just looked at chickpea flour and amaranth in a health food store today.

I made ice cream from amaranth. the cake does not soften when frozen. very similar to the store.

Amaranth flour ice cream sandwich with homemade ice cream (Tumanchik)


and I liked the pea here

Green pea bread with spinach and pea flour (Tumanchik)

You must not overheat !!! I max at 28 per cent and wander around at that max temperature. Today I printed the recipe for myself, in order to expose, so there is not about the temperature, but I wrote about kneading the dough in HP.
I praise you! It will get even better.

I praise you! It will get even better.

okay, girls, I'm proud of myself

[Tumanchik]

Tumanchik, Ira is a beautiful and healthy bread!
Well done! You sculpt masterpieces! Pamper your family with beautiful and delicious bread!

[Tumanchik]

Tumanchik, Ira is a beautiful and healthy bread!
Well done! You sculpt masterpieces! Pamper your family with beautiful and tasty bread!

Thank you very much, Tonya. How not to spoil them - they are loved.

[Tumanchik]

Tumanchik, Irishik, I read the recipe, I'm in, I definitely won't qualify for such a thing, for me it's a feat ...
Irishik, .... krasivooooooo !!!!

[Tumanchik]

Tumanchik, Irishik, I read the recipe, I’m in, I’m definitely not worthy of such a nikada, for me this is a feat ...
Irishik, .... krasivooooooo !!!!

Ksyushenka, believe me, just a couple of years ago I said how you looked with horror at recipes with bread, and generally shied away from yeast dough. Honestly . It all started with Omelkin Pogacice ... Further more .... The first breads are generally funny But they seemed to me the most beautiful and tasty. And now, for more than a year, we have been going around bakeries. The main thing is to start, believe me

do you want to help?

Oh, you know, my gavriki have lost their belts, they don't eat homemade bread, they don't eat homemade bread at all, I probably fed it in due time, my husband can eat it, but he doesn't eat much bread, only with buffers, so I rarely bake it right now, and then for myself ...
True, they love cakes and focaccia, when I bake in the Princess, it goes away for two times ...
I looked at the self-leavening one, it looks like a cake dough, I want to try it, so I torment everyone with questions ...

so I torment everyone with questions ...

this is awesome bread. be sure to bake. try it. and questions are a must. ask more - it will be easier. just do not mix the porridge - then you get lost with yen so it was with leaven. read a lot. I made extracts. Then she sat down to understand, everyone has their own opinion. and my roof is going. in the end I took Arka in my hands (more precisely, in the phone) and tortured with a hot iron until I got it. like this.
so it is with bread. I read a lot, but my main helper is Angela. All I know is her practice and Tanya-Admin theory.
And about the bread at home ... when I studied to bake and mastered my recipes: crazy: too little ate it. mostly croutons and all sorts of goodies made from leftover bread. Now I understand why - I studied and did not know my own taste or theirs yet. And although it seemed to me that the bread was awesome, but he was to say the least ... so-so. Until one day I found a taste (a combination of flour) that my husband and children adore as a PRIZE! for food eaten on time. It is bread, not a chocolate bar or candy. And how we adore Angelkin Lavender! I just want something new all the time. And I'm still learning. But I can already see the difference.

Thank you, Irishka, everything is clear, we will study ...

Thank you, Irishka, everything is clear, we will study ...

I'm still learning myself