Bread on liquid yeast with buckwheat flour and flakes

Category: Yeast bread
Bread on liquid yeast with buckwheat flour and flakes

Ingredients

Dough (pre-enzyme)
fruit yeast 110 gram
wheat flour 1 grade 110 gram
sugar 1 tsp
Dough
dough (pre-enzyme) all
buckwheat flour 50 grams
wheat flour / grade 250 grams
buckwheat flakes 50 grams
water 225-230 grams
pressed yeast 3 grams
salt 9 grams
buckwheat flakes for topping option

Cooking method

  • Dough (pre-enzyme)
  • If your yeast is in the refrigerator, then take it out, let it warm, if necessary, then feed it. The yeast must be active.
  • 6-8 hours before kneading, add sugar to yeast, stir. Add flour and stir too.
  • Cover and leave at room temperature.
  • The mass should increase by 2-2.5 times.
  • It may take longer to get up. It all depends on the temperature and activity of the yeast.
  • Bread on liquid yeast with buckwheat flour and flakes This is what the finished dough (PF) looks like. Rested against the film and stuck. Therefore, there is no hat. I just moved it when I removed the film.
  • Dough
  • I made the batch in HP (7 * 5 * 12). This can be done in any way available to you.
  • Dissolve yeast in water.
  • Load dough (PF).
  • Add water.
  • Add flour and cereals.
  • Start mixing.
  • Add salt after 7 minutes.
  • You may need more water or less water. It all depends on its moisture capacity.
  • Bread on liquid yeast with buckwheat flour and flakes The dough is dense, does not stick.
  • We put on fermentation at room temperature. Before this, stretch and fold the dough.
  • Fermentation for 105 minutes.
  • Stretch-fold once after 45 minutes.
  • Bread on liquid yeast with buckwheat flour and flakesBread on liquid yeast with buckwheat flour and flakesBread on liquid yeast with buckwheat flour and flakes Dough at the beginning, middle and end of kneading.
  • We form bread of any shape.
  • Sprinkle lightly with water and sprinkle with flakes (you can skip this point)
  • Press lightly. Proof seam down on baking paper or rug.
  • I make a "hoop" from a towel so that the bread does not spread, but grows up.
  • Heat the oven with a stone and a bell to 240-250aboutFROM .
  • We make cuts on the bread.
  • We bake under a hood for the first 15 minutes.
  • Remove the cap, lower the temperature to 180aboutC. We bake until cooked for another 15-20 minutes.
  • We get it. Let cool on a wire rack, cut and enjoy.
  • Bread on liquid yeast with buckwheat flour and flakes
  • Bread on liquid yeast with buckwheat flour and flakes

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

The bread is delicious, aromatic. The crumb is wet. The recipe is fancy. Recommend!
It is perfectly possible to bake this bread without compressed yeast. Just eliminate them from the recipe. The cooking time will approximately double or more.

Some useful information... I read it in LJ Sergei ... This man is known to all bakers. He systematized user questions and asked them

Grigory Valerievich Ternovsky, Ph.D., Deputy Director
St. Petersburg branch of the State Scientific Institution of the State Scientific Research
Institute of Baking Industry of the Russian Academy of Agricultural Sciences.

Question : A popular question and topic on the Internet about "killer yeast" that yeast is supposedly Hitler's secret weapon to destroy the population of Russia.
I would like to hear the opinion of a professional about the popular legend of "killer yeast". And the questions are:
Bread based on cultured yeast is harmful, but on leaven it is healthy - is it true?
Answer: No. Yeast is the same everywhere - the species Saccharomyces cerevisiae. The sourdough may contain other yeasts.
Question: Which bread would be healthier, spontaneously fermented sourdough bread or store-bought yeast bread?
Answer: Spontaneous leavened bread may not meet the requirements of standards and contain unknown (including harmful metabolic products, depending on the leaven) metabolites.
Compressed yeast bread is safe.

Question: Does yeast die during baking? Is there generally yeast-free bread (I mean not unleavened bread, but in which fermentation is provided)?
Answer: Dying !!!
Their temperature optimum is 38-45 ° С, with an increase to 60-65 degrees. they die. The cell wall cannot withstand temperatures.
There is no yeast-free bread, sometimes prepared "without using compressed yeast". When making bread without using compressed yeast, yeast gets into flour, sourdough and develops during dough fermentation.

Like this!

Nikusya
I didn't doubt whose bread! Angel, as always, aerobatics! Bravo!
Sonadora
Angela, breathtaking bread! I just want to grab his flank!
Eh ... and where was I when the Lord distributed golden hands?
ang-kay
Ilona, Manyun, Thank you. I tried to. I am pleased to)
Quote: Sonadora
handed out?
Who writes this? Marin, what are you doing? You will receive
Light
ang-kay, what if I don't have fruit yeast, but sourdough? How much do you think to add?

and the bread is exceptional !!! Thank you!


Added on Tuesday 16 Aug 2016 05:15 PM

read about liquid yeast. easier to grow than bother with counting products! remove the question!
and ADNA - bookmark!
ang-kay
Light, Thank you. You don't need to recount anything. Add 200 grams of fed sourdough culture of 100% moisture instead of dough and a spoonful of sugar into the dough.
Zhannptica
Since spring, a pack of buckwheat flakes has been tormented, I slowly throw it into oatmeal cookies, and here it is !!! Rye pre-enzyme won't work? Yesterday I put it on for the night, but I still have a whole loaf of rye, it seems like I don't need more. Or make a wheat one?
Bread class
ang-kay
Jeanne, Thank you. Better to make wheat, I think, otherwise it is too much flour, which is weak or finally does not make gluten. Look what else is there
Bread on liquid yeast with buckwheat flour and flakesSourdough bread with buckwheat flakes
(ang-kay)
You can make PF instead of leaven.
Zhannptica
And what is sprinkled on top? And what she smeared or sprinkled with so that it sticks and does not come off


Added Wednesday 17 Aug 2016 07:50 AM

Or is it topping?


Added Wednesday 17 Aug 2016 07:52

The question is removed, I saw everything, sometimes you need to read what they write
ang-kay
That's for sure
Zhannptica
Bread on liquid yeast with buckwheat flour and flakes

That's how I was lazy and stuffed it into the mold
I think that this will not affect the taste)))
In the background custard with coriander (show off), a great start to the day !!!
Thank you)))
I run to the oven, there are cheesecakes with goat curd - a thing !!
ang-kay
Beauty and more! I'm waiting with a cut and impressions.
Did you take strong flour for the cheesecakes?
Zhannptica
How was taught

Bread on liquid yeast with buckwheat flour and flakes
Help yourself)))))
ang-kay
Class! I would love to try)
Zhannptica
Eh ..., we would sit with a glass of coffee ...


Posted Thursday, 18 Aug 2016 11:49 AM

That's not even clear)) seems to be gray bread, but the taste is wheat with a light hint of buckwheat porridge. I will definitely bake some more. Delicious)
Bread on liquid yeast with buckwheat flour and flakes
ang-kay
Jeanne, great. Thank you for being so easy-going)
Zhannptica

There was a very small crust)))
ang-kay
I myself baked it 5 times in a row. And tasty and disposed of the old cereal flour. Today I bought everything fresh.
iren-star
Thank you for such wonderful bread !!! Yes, take me to the ranks of "bakers on the railway". Today is my first bread at the railway, and it is according to your recipe! True, my preenzyme turned out to be weak, or rather, yeast, I had to give it a magic kick: I increased the fermentation temperature. Achieved an active increase in mass, and, forward !!! I baked in a cauldron, I love the crust of this bread and the exploded crumb! The aroma of buckwheat, mmmmm ... The flakes, however, are corn flakes, not so authentic, but if there are other nets ... In general, I'm satisfied.
Bread on liquid yeast with buckwheat flour and flakes





Bread on liquid yeast with buckwheat flour and flakes
ang-kay
Irina, good bread turned out. I also love baking bread in a cauldron. But I haven't done this for a long time, because only one can be put in the oven.
iren-star
Quote: ang-kay
only one can be put in the oven.
... Oh, for me this is also a dilemma. I would like to bake at least two loaves of bread ... The wrong coat on the stone with steam ... You can ask a question: what alternative have you found for yourself?
ang-kay
Irina, none. you have to save a lot. It's expensive to bake bread every day. I bake molded and 3 pieces at once. I freeze and take out as needed. If I really want to, then I bake on stone. I agree that with the lid and just with the steam, the result is completely different. The photo shows my experiment. One dough, baked in one oven at once. She covered one bread on a stone with a cap, and baked the second with steam. Guess which one?
Bread on liquid yeast with buckwheat flour and flakes
More. If the size of the oven allows, then you sell gosyatnitsa firm on K somehow. They are rectangular. Fit 2. Girl bakes alone, friend in FB.
iren-star
Quote: ang-kay
Guess which one?
I think, on the left, under the hood. Thank you for pointing out the ducklings, I also thought about them, but my legs have not yet reached ... But with the frozen bread, enlighten or kick where it says. It seems that I tried to freeze it, but this method did not take root. Maybe I did not what I did ... I read it, many people write about freezing bread ...
ang-kay
Irina, in a bag and in the freezer. Defrosting in a package. The bread is as it was put.
iren-star
Quote: ang-kay
Defrosting in a package.
Just got it out and let it lie warm until it melts or first in the refrigerator?
ang-kay
Irina, I just leave it on the table, but I don't remove the package. Fine. And my clients already do that.
iren-star
I made again, already loved by me, Buckwheat bread. I do it, however, with sourdough instead of railway. This time I wanted to greatly increase the amount of buckwheat flour, as much as 2 times ... At first the dough was grainy, still buckwheat flour, but then, in the process of proofing, after several envelopes, wheat gluten developed, and the dough became very elastic ... I'm very happy with the result
I never tire of saying thank you to the author !!!
Bread on liquid yeast with buckwheat flour and flakes
ang-kay
Irina, the cut is good. Well done! I'm glad I like bread)

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