Grade 1 flour bread with whey (oven)

Grade 1 flour bread with whey (oven)

Category: Yeast bread

Ingredients
Wheat flour 1 grade	500 g
Serum	350-400 g
Fine salt	7 g
White sugar	3 g
Fresh yeast	12 g

Cooking method

• The bread is delicious, despite the ease of preparation. Fragrant, with a delicate acidity, elastic and delicate.
• Dissolve yeast, salt and sugar in warm whey (about 35 degrees). Add flour and knead the dough. I kneaded in x / p Panasonic on the "Pizza" mode the first part of the cycle (12-14 minutes). The dough will be soft and slightly sticky. But it shouldn't stick to your hands.
• Proofing - 2.5-3 hours. I put it in the microwave, putting two glasses of freshly boiled water there. You don't need to cover the bowl with the dough.
• Fold the dough after 60 and 90 minutes. I didn't want to add flour to the dough, so I just wet the table and hands with water and folded it right on the wet table.
• After proving, dump the dough on the table, knead. After 10 minutes of rest, roll out the dough into the tongue, sprinkle with water, roll up. If you don't want big holes in the bread, then you need to squeeze out all the large bubbles.
• Grease the form with vegetable oil, sprinkle with flour. Another proofing for an hour and a half. Before baking, grease the bread with a chatterbox - 1 tsp. flour for 1 tbsp. l. water.
• Preheat the oven to 240C, bake with steam for the first 5-10 minutes. Then reduce to 200C, bake for another 40 minutes. Then turn off the oven and bake for another 15-20 minutes. Do not open the oven during baking, the crust may crack. Remove from the mold, wrap in a towel and leave for an hour and a half.
• The author of the recipe, Dima Trablin, claims that bread is no less tasty than sourdough bread. I have not been able to make friends with sourdough (yet)), but the fact that the bread is gorgeous is a fact.

Time for preparing:

6 o'clock

Cooking program:

oven

Note

In the original recipe, whey was 350 g, but my flour was dry, I added another 50 g. For bread in the form it turned out just right. I took the whey from homemade cottage cheese, which I made from real milk. Farmer, very strongly separated, not very fat (about 4%), but real. My shape is L7, but it turned out to be too small for this amount of ingredients.

Recipe source - 🔗

Ooooo, how tall !!!! Class!

[swetie]

swetie, this is bread! wow, what an airy) beautiful)

Masinen, Innushka, thank you He is not only beautiful, he is also very tasty

Sveta, thank you and Dima for the recipe！ Peku II times, the result is excellent

Larochka, what a handsome lace man I am glad that I liked him We also love him very much, at one time I only baked him

Thank you!

Hmm, I'll have to try! But instead of yeast, I use my own sourdough! On it, bread turns out completely without sourness, but as it turned out, I really miss it!



According to the norm in the recipe: for me (there is a bread recipe in the sourdough recipe) this amount is enough for 3 forms L10 + still round! Of course, this is a bit too much for L7

Yuri, still take your whey - and in general the shikardos will be A on the L7 form yes, so many times rested against the oven lid and still every time I bake this amount