Whole Wheat 50:50 Bread and Pizza Dough (Peter Reinhart)

[The main thing: the dough is kneaded and put into the refrigerator overnight.]

Whole Wheat 50:50 Bread and Pizza Dough (Peter Reinhart)

Category: Yeast bread

Ingredients
Whole grain wheat flour	300 g
Wheat baking flour	300 g
Salt	2 tsp
Fast acting dry yeast	1 ¼ tsp
(for pizza - 1 tsp.)
Sugar	28 g
Water	454 g
(for pizza - 411 g.)
Olive oil	28 g

Cooking method

• The main thing: the dough is kneaded and put into the refrigerator overnight. The next day you can bake. Stored in the refrigerator for up to 4 days!
• A bread maker will do just fine with the preparation of this dough. Load the ingredients in the order recommended for your c / p, turn on the Yeast dough program, wait until the kneading is completely finished, turn off the program and with your hands soaked in olive (vegetable) oil, spread the dough on the work surface greased with the same oil for stretch and fold (see below "working with the test").
• Dough preparation in a food processor: Place all the ingredients in the mixer bowl and knead for 1 minute at low speed, just so that all the ingredients are mixed:
• 
• Cover with plastic wrap and rest for 5 minutes.
• Change to a hook and knead the dough on medium speed for about 2 minutes.
• 
• The dough will turn out to be a little liquid, there will be no kolobok, here it is not needed. Try not to add additional flour, the result will be softer!
• Working with the test: 1 tsp Apply olive oil to the work surface, transfer the dough there. With your hands greased with olive oil stretch and fold the dough once from four sides. Experts know, of course, but I'll try to show you how it looks like. This is the kind of dough it turns out, it stretches, spreads slightly, is not dense, but does not stick to your hands, we stretch it from one side first:
• 
• put the stretched part on the second third of the test, start stretching from the other side:
• 
• Then we turn the dough 90 degrees and repeat the same procedure on the other two sides:
• 
• Turn the seam down, round.
• 
• If your plans include pizza, then it is convenient to immediately divide the dough into equal parts according to the number of pizzas (I divide into 3 parts). Transfer each piece to separate containers greased with olive oil, cover and refrigerate overnight.
• If we intend to bake bread, then the stretch-fold procedure must be repeated 3 more times with an interval of 10 minutes. That is, they stretched it out, rolled it up, covered it up, allowed it to rest for 10 minutes, stretched it out, folded it up, etc. Then immediately put it in a container greased with olive oil and put it in the refrigerator at least overnight:
• 
• Baking day
• Pizza
• An hour and a half before baking, take out one or several blanks, put them on a greased surface. With hands dipped in oil, arrange the blanks into a ball, cover, allow a little distance. Then, dusting the bottom of the future pizza with flour, stretch the ball into a circle of the desired size. Lay out the filling, cheese to your liking.
• The author of the recipe recommends baking on a baking stone, preheating it to 280 degrees Celsius, for 5-7 minutes (you get the "right" pizza).
• The photo shows a pizza that I baked in an oven preheated to 190-200C for about 20 minutes.
• 
• Bread
• Also, an hour and a half before baking, we take out the workpiece, shape the bread as you like, let it distance. The benchmark is an increase of one and a half times in volume (depending on conditions, from 45 minutes to 1.5 hours). Here's the start of the proofing:
• 
• I usually bake in a thick-walled saucepan with a lid, which I heat in the oven for 30 minutes at a temperature of 230 degrees. Then I "drop" the spaced bread directly on the paper into the pan and close the lid. 30 minutes of baking with the lid closed, then I remove the lid and bake for about 10 minutes.
• 

The dish is designed for

3 pizzas or 1 loaf of bread

Note

Comments:

This is one of my favorite pizza dough recipes and also makes a delicious, delicious semi-whole grain bread.

It's easy to make the dough - we measured all the ingredients, kneaded the dough, put it in the refrigerator, let it ferment slowly. And thanks to the fact that it is in the fridge, you can make pastries at any time.

You can store it in the refrigerator and use it within 4 days.

Fresh yeast is enough for this portion of 10 grams.

Recipe from "Artisan Breads Every Day" by Peter Reinhart.

Follow the link for a completely whole grain version of this bread and pizza dough. Prepared according to the technology proposed above:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45074.0

And here are some tips on how to make a multi-grain version of the test:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45074.0
I wish everyone delicious pastries!

Really simple! Take note! How about instant yeast?

[Aunt Besya]

Aunt Besya, the author wrote instant in the recipe, translated literally, you can take fast-acting dry yeast, such as Saf-moment. Perhaps I will correct it in the recipe, while there is still a possibility.

I would also like to say that not whole numbers, such as 411, 454, do not confuse, such non-rounded values ​​are obtained when converting ounces to grams, they have everything in whole units, and in grams these are the values.

Anis, for a long time I was looking for a good recipe for pizza dough and now a happy accident turned up.
I am very grateful to you for the delicious, tender dough.
After 4 days in the refrigerator, the dough tasted even better to me.
I make your proportion of the dough from which the 2nd non-small pizzas come out.



I freeze them ready, and we always have ready-made pizza when there is no time to cook.

[Neapolitan pizza dough]

Anis, thank you again for the recipe for the dough, I just didn't have time to cook today.
We got home, I took the pizza out of the freezer while the oven was heating
pizza thawed and imyyyy LUNCH is ready

By the way, this is a similar recipe, for 3 pizzas, but I get one.
Neapolitan pizza dough

This dough is prepared without oil and sugar. You need to take flour of medium strength.
On bread or flour with a high gluten content, this dough will be too tough. The dough should be fermented for a very long time for the full development of the taste, at least seven hours. Therefore, it is better to start the dough in the evening. If you are going to bake pizza for dinner, then the dough can be made early in the morning of the same day.

Dough recipe for 1 time

319g medium-strength flour
1 tsp salt
7g pressed yeast or 1/2 tsp small dry
225g cool water (65F / 18C)

Filler on top of pizza
for one pizza with a diameter of 20-30cm
170 g dough
4 tbsp. l. tomato sauce
57g fresh mozzarella, preferably
1 tbsp. l. grated parmesan, (hard aromatic salty cheese)
8 fresh basil leaves
Knead into a soft, sticky dough with well-developed gluten. In a food processor, mix the ingredients by pulsating the push of a button until smooth. Let the dough lie in a bowl so that the flour swells for 5-20 minutes. Then turn on the motor and knead for 45-60 seconds.

Roll into a ball and place in a drizzled bowl. Cover and leave at room temperature for 30 minutes. Then put in the refrigerator overnight (up to three days).

Two hours before baking the pizza, remove the dough from the refrigerator, cut into portions, roll into balls and place in a greased tray for two hours at room temperature.

One hour before baking, turn the oven on to maximum, placing the baking stone on the middle shelf.

If the pizzas are to be baked on parchment, grease a piece of parchment the size of the pizza with butter, place a piece of dough that has been spaced on it and stretch the dough to the size of the pizza with your fingers, turning the sheet, rotating the dough on the parchment to stretch it out evenly, equally in all directions from the center. Leave the side a little thicker than the middle.

If the pizzas are to be baked directly on the stone, then pull the pizza out on a wooden shovel dusted with flour to load the pizza into the oven, checking from time to time that the pizza moves easily on the shovel without sticking or deforming.

[Tatjanka_1]

Tatjanka_1, I'm glad you liked the recipe, bake it and use it to your health! And the principle of making the dough in the recipe given by you is really similar.

Anise you make a recipe for bread, do you make one recipe or change something?
I want to try too

[Tatjanka_1]

Tatjanka_1, I do it according to the recipe, only more water - 454 g, and, the only thing, for bread, the dough must be stretched and folded not once, as for pizza, but 4 times with an interval of 10 minutes, so that it (dough) "tightens", after 4th time the dough is like a ball and practically does not spread. It is not necessary to add additional flour, it is better to stretch and fold the dough itself once again.
Look in the first post, I wrote there, if you have any questions, ask, I will be happy to answer. The bread is very tasty.

Today I accidentally discovered a video where Peter Rhinehart himself shows the technique of folding the dough, described in the book from which the above recipe is borrowed. Therefore, I'll post it here, so someone will come in handy:


In general terms: - lubricate the work surface with oil;
- do not add flour to the dough additionally if you use butter;
- this technique is used when working with very wet dough, it allows you to do without
long kneading;
- spread the dough with a scraper dipped in water;
- how to stretch to fold - see it;
- this must be done 4 times with an interval of 10 minutes.
At the beginning and end of the video, you can see a book from which just the recipe for pizza bread described above and here is the dough.

Anise, I’m using your pizza recipe again and again, thank you.



Help yourself

[Tatjanka_1]

Tatjanka_1, bldaboutrovo! Glad you like the recipe! And your pizza is just a feast for the eyes, so delicious!
And your photos are so clear and beautiful! Always admire with pleasure!

Sorry for the naive question. What's the point of stretching and folding the dough like that? And will it be possible to roll it out later if it has such a consistency?

[Amiga]

... What's the point of stretching and folding the dough like that? And will it be possible to roll it out later ...

Amiga, I will try to explain how I understand it.

Stretching and folding is a technique used when working with wet dough.
Wet dough, as a rule, is kneaded for a very long time, so that it is "ready" for further work.
Stretching and folding the dough just allows you to do without long kneading.
By stretching and folding, we "develop" the gluten in the dough, as if it had been kneaded in a food processor for a long time. This gives "strength" to the dough and at the end of this process you will almost get a kolobok.
There are no problems when working with a test prepared in this way. It doesn't stick to your hands. If you want to roll it, please, you can roll it. I just knead it with my hands and don't add additional flour, although it is possible. I only slightly dip my hands in olive or vegetable oil.
Even when folding and stretching, the yeast is activated and the temperature of the dough is leveled, which, as a result, also has a good effect on the maturation process of the dough.
Perhaps these are the main points. Ask if anything

[Anise]

Anise, thanks for the recipe, and for the explanations, and for the video!
The recipe is very interesting. I love that the dough can be made and left for a while.
I will definitely try the recipe and write what happens.

[Amiga]

Amiga, thank you for your kind words!
Share your impressions later?
Please note that there is a little less yeast and water in the pizza dough. Contact with questions, if necessary, I will be happy to answer and help.
I wish you delicious pastries!

[Anise]

Anise, Thank you!
When I do, I will definitely report back))

[Anise]

AniseI kneaded this dough last night.At first it was sticky, after the 4th folding it really became a bun. I put it on paper in a 3 liter saucepan and put it in the refrigerator. The oven wanted in a saucepan of the same volume. Today I looked - the dome is already higher than the sides of the pan, but the sides are lower, three centimeters to the edge are not enough.
What to do? So is the oven? Or a stove, dividing in half? * Then how long and what color should the bread be *?
Or do you have to run to buy a larger container?

[Amiga]

Amiga, I think that there is no need to run anywhere. You can divide the dough in half, put half in the refrigerator for further storage, it can still lie there quietly, and bake half of it.

I also just baked "buns" from this dough, divided the whole dough into 4 parts, formed 4 bars, then proofed, baked goods. But the baking is already at 180 C., time is about 35 minutes (approx). This is if you want to bake the whole mass of dough at the same time. I will try to find a photo of buns, it seems, somewhere was.

Yeah. Then this afternoon I'll try to bake half as expected - covered, on a high temperature. I'll think about the rest. Bars are a good idea, but first I'll see what happens with my bread))
Thank you very much for responding immediately!

[Amiga]

Amiga, if you bake in a saucepan, then 30 25 minutes under the lid is a must, and then, when you open it, continue baking and watch how well it is browned, take it out. Most likely, it will take you not 15 minutes of time, but less (maybe it will already be rosy?).
Here are the buns, as an option, for a change, there are just 4 of them as in the photo are obtained from this volume of dough (here I remember adding flax seed to the dough):

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Good luck in baking! Let the bread please you!

[Anise]

Anise, Thank you for your kind wishes!
I really liked the dough.
Why are your buns so dark? Do they contain rye flour, or does wheat whole grain give this color?

[Amiga]

This was my whole grain flour, very dark. Not nashinskaya))). The most interesting thing is that the recipe fits all the flour))), baked on "Belovodye", "Altai Health", "Garnets".
Amiga, I just thought, and maybe 25 minutes in a sealed container to bake half bread, and then suddenly 30 minutes will be a lot. But at least 25 minutes under the lid!
I love this bread very much, I have it, oddly enough it sounds, "hastily", the main thing is just not to forget to knead it in advance and that's it. The next day, when there is time, then I bake. If there are a lot of things to do, you can transfer the pastries, the dough will be empty in the refrigerator.
And often I don’t wait for the dough to warm up after the refrigerator, I immediately form a loaf and proof it. It just takes a little more time for proofing.

Anis, I will do so!

[Anise]

Anise, should you put the pan in the oven on a baking sheet or on a wire rack?

[Amiga]

Amiga, I put it on a baking sheet, it is more convenient for me, but you can also put it on the wire rack, on which to place the pan is of no fundamental importance, in my opinion.
Half an hour before baking starts, everything will be thoroughly heated.

[Anise]

Anise, treat yourself to bread! It turned out very tasty, lush, with a delicious crust!
I don't know if it will be possible to insert the link, I'll try now.


I cut off about a third of the dough, but then I realized that in vain. The dough settled and even in a warm kitchen did not want to rise to its previous size. I baked bread, and now another bun is being baked.
Next time I will not touch anything, but I will bake it as it is. It seems that it jumped higher than in the night in my refrigerator, the bread will no longer be able to rise.
I give you a well-deserved plus for the recipe! My first bread was in the oven and it worked out well !!

[Amiga!]

Amiga! What a beautiful bread turned out !!!!! Wow!
And this is your first baked bread? Well done!!! Rovnenky, okay like that! I am so glad!!! More than if she baked herself, really!

Thank you for your report! I pinch off a piece, if I may))).
How is the crumb? Will you show me if there is an opportunity? Very interesting.

And the dough would have settled in any case, even if a piece had not been cut off, in the process of forming a loaf. In the refrigerator it really rises well, better than with repeated proofing. So do not be upset about this.

In general, were there any difficulties in the process of making dough and baking? I’m already so used to making this bread that I don’t even notice if there are any difficulties.

I hope you will get accustomed to this recipe! Bake to your health!

[Anise]

Anise, I am very glad to treat you! With your help, everything turned out so great for me! Without clues, it's hard to say what the result would be. But what happened is really great! And the bread and bun turned out to be excellent. I had a pack of whole grain flour for a long time, but I didn’t even know how to approach the cereal bread. I heard reviews that the bread would be worse than usual, and was afraid to experiment. It's so good that I looked at your recipe!
The wonderful crumb comes out. And I really liked the crust. In KhP bread, although it is tasty, it is rougher, or something. And here the crust is thin, exactly what it should be ideally!
Here is the bread cut.



Maybe it will be better seen here:



And this is a bun. I baked it for 35 minutes at 175 gr. with convection. Gorbushka barely had time to photograph, playful hands were trying to drag her away during the photo shoot!



* I looked at the preview and realized that the crumb structure is not very good. But take my word for it - it's just great. Light, delicate, just super! *

About the fact that the bread must be formed. I have two identical glass pans. In one I put the dough in the refrigerator for proofing, and in the second I planned to bake. I thought to just pull out the dough by the paper and without touching it, move it to another pan. I didn't have any idea about molding until I had to separate a piece from the dough!
But next time I'll try to bake the whole portion. Probably not scary if the top reaches the lid.
Everything turned out very well. The recipe is excellent and I really liked it. The bread in the oven began to brown even under the lid. When I removed the lid, I lowered the temperature - I was afraid that at 230 grams it would start to burn. I still baked for 40 minutes, did not reduce the baking time. Then they barely waited until it cooled down!

Anise , and what do you think, is it possible to replace half of the wheat flour flour with rye wheat flour? I bought the same bag of rye, now I think what I will do with it)))

And I also wanted to ask about the flax seeds. How much did you add to the dough and should the recipe need to be changed? I will definitely try with them.
In general, a tremendous thank you for the recipe! I myself did not expect such a result)))

[Amiga]

Amiga, thanks for such a detailed report!
The bread has a great crumb, I know brother Kolya him, this is him, the one!
This bread is delicious the next day, and its softness remains, I think you will pay attention to this.

... what do you think, is it possible to replace half of the wheat flour flour with rye wheat flour?

For sure to have a good stable result, I would replace only 20% whole grain wheat flour for rye, i.e. 60 g of rye + 240 c / z wheat. You will get a new shade of bread taste without quality problems and the recipe will not need to be adjusted.
Or another option: you can replace 20% of ordinary wheat flour in the recipe with rye (60 g of rye + 240 g of ordinary wheat).
I would not add more, but this is my humble opinion, of course you can try.

... about the flaxseed. How many of them did you add to the dough and should the recipe need to be changed? ...

I added 1 heaped tablespoon (measuring spoon from a bread machine). There is no need to change the recipe. During the night in the dough, they swell and then, already in the finished product, they are soft.

[Anise]

Anise , thanks for the clarifications!
I will try this and that! Flax will make this delicious bread even healthier

[Anise]

Hello, Anise! As promised, I'm spreading my bread according to your recipe.This is the third, there was no time to photograph the previous ones.This time I replaced 30% of the volume of whole grain flour with 30 g of peeled rye, 30 g of oat flour and 30 g of ground barley. The result is delicious. The dough behaved perfectly. Baked in a rooster. Hopefully not offended by my experiments

🔗
🔗

[Twist!]

Twist!
Horosh bread! This is the third time, so I hope I liked it.
Good luck experimenting with the recipe!

Anis, thanks for your support and clear step-by-step instructions. The bread is very tasty and aromatic. My daughter and husband also convey their deep gratitude. Now I want to master 100% grain. I will definitely tell you how it happened.

[Twist]

Twist
then let me suggest a recipe 100% whole grain bread and pizza dough using a similar technology from the same book:

100% Whole Grain Rustic Bread and Pizza Dough
Whole grain wheat flour - 545 g.
Salt - 1.6 tsp.
Dry yeast - 1 tsp. (for pizza - 0.75 tsp.)
Sugar - 28 g.
Water - 430 g (for pizza - 408 g)
Olive oil - 34 g.

Dough preparation technology - see the first post.



Good luck and success in baking! I will wait for impressions! Thank you!

Anis, thanks! I am going to bake bread according to your recipe (the one where SOAKER and BIGA are mixed separately). So your proposal is very timely! I'm going to put the dough.

Wait with the report.

[Anise]

Anise, Hello! I am posting a photo of my 100% whole grain according to a simplified recipe. Baked with steam. On the Internet, I found a one and a half minute video with P. Reinhardt (I couldn't download it). It shows how the maestro puts bread in the oven. I did the same. Here is the result.

🔗

🔗

Anise, please tell me, does the bread made with this recipe and made with biga and soaker taste different?
This one is very tasty, but given the difference in technology, there are some nuances?

Thank you very much for this recipe.

[Twist!]

Twist!
What kind of bread have you baked! Handsome! And the cut is wonderful!
I admire! And I am glad!

... the bread made with this recipe and made with biga and soaker taste different?
This one is very tasty, but given the difference in technology, there are some nuances?

Good question, I thought about it. I somehow did not compare them ...
I can say that both recipes are delicious bread,
but the ratio of ingredients is different and the technology is different, and this gives different shades of taste.
Which one tastes better - I can't say, I like both of them.
The one that is prepared with the soaker and biga is more "time consuming" or something, although it cannot be said that it is straightforward.
Here the technology is somewhat simpler, and it is "more convenient" to prepare. IMHO

[Twist]

Twist, This Video?

[Anise]

Anise, Hello!
Yes, it's a video. The bread that I laid out for the last time was baked using this method. Likewise, she baked bread according to a recipe shared by a friend. She has been living in Italy for a long time. He says this bread is called "just rustic" there.
At least that's how she translates.
I liked the recipe both for the taste and the ability to improvise with different types of flour. In addition, the dough can be cooked in HP.

On the weekend I still want to bake your "bulky" recipe. Pulls me to try it.
Thank you very much for the video and support.

[Twist]

Twist, good day!

...
On the weekend I still want to bake your "bulky" recipe. Pulls me to try it.

Be sure to try it, I hope you enjoy the taste of this bread too. And it is not so difficult, so at first glance it only seems, you yourself will appreciate when you make it, that everything is easier.
The main thing is not to knead for a long time Final Dough (final dough), this is very important, otherwise the bread will creep, it will not be possible to form it. At this stage, perhaps the technique is not needed, it is even better to do it by hand. Perhaps this is the only thing that I would like to draw your special attention to. The rest of the recipe is shown in detail. If you have any questions, I'm ready to help as much as I can.
Twist, I wish you to bake delicious bread, may the result please you! And I will look forward to impressions, I am very interested in your opinion! Good luck!

[Anise]

Anise Thanks for this wonderful recipe! This was my first bread with whole grain flour, and in subsequent times I also added rye. I really liked working with the dough: folding is something I like how the dough is at your fingertips, from such simple manipulations it becomes strong and elastic! I bake in a cast-iron duck, I liked it so much more than just on a baking sheet (I don't have a stone).

[AILIN-Alena!]

AILIN-Alena! how nice that you like the recipe!
Bake to your health!

I bake in a cast-iron duck, I liked it so much more than just on a baking sheet (I don't have a stone).

An excellent solution, with a cast-iron duckling it turns out very well and there is no need for a stone.
Good luck and success in baking bread!

Thank you very much for the detailed description of the technology and the recipe !!! I did everything according to the recipe (only for 200: 200 flour), interfered in the HP - though the kneading was stopped after 10 minutes, since the dough was liquid and just dangled and spread over the bucket. I restrained the natural impulse to add flour to the bun - I decided to do EVERYTHING according to the recipe. And she did not lose: after the 4th folding the dough was already quite "decent" - that is, it was quite amenable to molding. I took it out of the refrigerator after 10 hours, baked in a cast iron with a lid. The bread turned out to be fluffy, ruddy with a very good and elastic crumb. Tasty! Now I will definitely try to keep the dough in the refrigerator for a day or two - I want to compare the taste. The recipe is wonderful, thank you.In general, it seems to me that it can be basic - and add malt and cereal flakes to it
Oh, I already saw that I tried replacement-additives)) I'll try too

[Grinaty]

Grinaty, it's nice that you liked the recipe, thank you very much for your feedback!

... And in general it seems to me that it can be basic - and add malt and cereal flakes to it

Natalia, the author has a note in the book that a portion of the whole wheat flour (up to 20%) replace with any other, while it will be necessary to reduce the amount of water (by 28 g).
And options:
- rye flour or rye flakes (whole or ground)
- cornmeal cornmeal not boiled or cooked polenta
- oatmeal (whole or ground)
- flax (no more than 28 g) whole or ground
- cooked brown rice, bulgur, barley
- cooked whole quinoa or not cooked ground quinoa
I wish you good luck and delicious pastries!

Oh, thanks for the valuable tips I will definitely try - so the reports follow me Here's another very interesting - how the aroma and taste of bread changes depending on the time of cold aging

[Grinaty]

... I wonder how the aroma and taste of bread changes depending on the time of cold aging

I did not find specific data on this issue from the author. Probably, just try to bake bread of different aging times and compare the taste.
He says that the dough can be stored in the refrigerator for a week, but after 4 days its quality will begin to decline, and therefore recommends baking within 4 days after kneading.
My dough didn't stay in the refrigerator for more than 2 days. The taste of baking in a day or two from kneading the dough is equally good.
Grinaty, once again I would like to draw your attention to the fact that if you bake the multi-grain version, then to preserve the quality and structure of this bread, you can replace only 20% of the whole grain flour with any other, which means 60 g. Well, and reduce the water by 28 g.

Yes, thank you, I understand. As soon as we milk the bread - I eat it alone, my husband only respects white rolls - I'll try it right away. Did you notice that the top crust was wrinkled - probably very thin? Maybe next time open the lid early and bake it "in the fresh air" - so that it is more subdued: lol: was. And most likely I will bake in the form of bars, so that it is easy to freeze the "surplus")

I still have a big, big THANK YOU for the bread and for the principle of dough preparation
In short, I did not have the patience to finish the loaf (especially since on the 6th day it is no longer so tasty) - I put it on crackers. I kneaded the dough in the evening (I bake at 200 + 200), tried to do it like this: instead of 200 g c / h flour, I put 160 g + 30 g of flakes 4 cereals + 10 g of malt. I replaced sugar with honey (it was necessary to dispose of the leftovers), and reduced the amount of water - I poured 255 ml, since it was not baked bread that was going to be baked, but loaves. The technology, in contrast to the recipe, was followed exactly The loaves turned out to be wonderful! The crumb, of course, is darker because of the malt (well, I love this one), but elastic - just a sight for sore eyes! Soooo happy! Thank you - after all, it's not at all difficult - between times you fold the dough in the evening, and the next day you bake without any hassle!

[Grinaty]

Grinaty, you have got an interesting version of this bread!
Thanks for sharing!
And the surplus bread can be frozen. After baking and cooling the bread, I immediately cut off what I will not be able to master in the next couple of days, divide it into portions, wrap each one in foil (you can also use food wrap), and then into a freezer bag and freezer. Stores well, can be obtained at any time, defrosts quickly at room temperature, tastes like freshly baked bread. And this bread also tolerates freezing well, tested.

... after all, it's not at all difficult - between times you fold the dough in the evening, and the next day you bake without any hassle!

Yes, and for this I love this technology, and it also allows you to get very tasty bread.
Happy baking experiments!

And the surplus bread can be frozen. After baking and cooling the bread, I immediately cut off what I will not be able to master in the next couple of days, divide it into portions, wrap each one in foil (you can also use food wrap), and then into a freezer bag and freezer. Stores well, can be obtained at any time, defrosts quickly at room temperature, tastes like freshly baked bread. And this bread also tolerates freezing well, tested.

Yes, freezing is our everything! There are few eaters, but I really want to try new recipes)) It is more convenient for me to freeze in "small format" - in bars or buns. Already so spoiled that there is always a supply of bread - sometimes it only stops that there will be nowhere to put.
And I will experiment - there are still all sorts of grain mixtures (they will have to be boiled or soaked), and rye flour is next in line. I will eat healthy bread