Liquid Yeast Bread with Dried Eggplant

Category: Yeast bread
Liquid Yeast Bread with Dried Eggplant

Ingredients

Dough (pre-enzyme)
fruit yeast 110 gram
wheat flour 1 grade 110 gram
sugar 1 tsp
Dough
dough (pre-enzyme) all
wheat flour, c / z 100g
wheat flour / grade 200 grams
salt 7 grams
dried eggplant with chili and rosemary 2 tbsp. spoons
water 200 grams

Cooking method

  • Dough (pre-enzyme)
  • Mix sugar with yeast, add flour.
  • Stir, cover and leave at room temperature for 6-10 hours.
  • The dough should increase in volume by 2-2.5 times.
  • The time depends on the strength of the yeast and the room temperature. It may take more or less time.
  • Dough
  • Mix the dough (pre-enzyme), water and flour with just a spoon.
  • Cover and leave for 20 minutes.
  • Knead in any available way. I did it in HP (5 * 5 * 7)
  • Add salt and eggplant, start kneading.
  • Liquid Yeast Bread with Dried Eggplant The dough is lagging behind the sides of the bucket, but sticky.
  • We work with oiled hands.
  • Stretch-fold the dough and leave to ferment at room temperature.
  • Fermentation for 180 minutes ..
  • During this time, stretch and fold the dough twice after 60 and 120 minutes.
  • Put a well-floured linen towel in the proving basket.
  • Shape the bread into the desired shape.
  • Place in the basket, seam side up.
  • Put the basket in a bag and tie.
  • Put in the refrigerator. Temperature 6-7 aboutFROM
  • Leave for 10 hours (it is possible for 12-14)
  • Remove from the refrigerator and let the bread stand.
  • My proofing took 6 hours. Focus on increasing the workpiece by 1.5-2 times.
  • Flip onto baking paper and make cuts
  • We bake on a stone under a hood for the first 15 minutes.
  • Temperature 240-250aboutFROM.
  • Remove the cap, lower the temperature to 180aboutC and bake until cooked for another 15-20 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • I cooked eggplants according to this recipe
  • Liquid Yeast Bread with Dried EggplantDried eggplants with chili and rosemary
    (ang-kay)
  • Liquid Yeast Bread with Dried Eggplant
  • Liquid Yeast Bread with Dried Eggplant
  • Liquid Yeast Bread with Dried Eggplant

The dish is designed for

1 roll

Note

Very tasty and aromatic. Despite the very long fermentation and proofing, the bread was without sourness. The recipe is fancy. Recommend!

Zhannptica

I can't keep up with you, although I run fast too
Well done))
There will be time for such feats in winter ...
L-olga
Stunned!
I have 3 questions:
1. How to make such neat incisions? My dough is reaching for the blade.
2. What should I do to prevent the dough from sticking to the baking basket? I just have trouble with this, as if and what I did not sprinkle it.
3. Well, how - well, how can you photograph so perfectly and deliciously?
Zhannptica
Olga, in this recipe, in the basket, first the cloth sprinkled with flour, and then the dough.
And Angela is the main specialist here. This is her calling card, I have resigned myself for so long
Tumanchik
All CLASS !!! AND BREAD CLASS! AND SPICE CLASS! I don't even know what to want more!

but I didn’t like liquid yeast or they didn’t like me


but such a loaf would have bitten)))) the holes are simply breathtaking !!!! I think you can roll the crumb into a ball - I love this !!!!
ang-kay
Quote: Zhannptica
not keep up
Jeanne, I bake bread every day and almost always an experiment)
Quote: L-olga
I have 3 questions:
Olga, it seems to me. that I answered these questions stomulyonov times.
Quote: L-olga
incisions?
I cut with a blade, the hand should not tremble. Confident movements, we do not cut in the same place several times. Good quality blade. If it stretches strongly, then you can lubricate it with oil.
Quote: L-olga
to the rack basket?
If the dough is very wet, then a towel, well sprinkled with flour. Usually I do not sprinkle the basket, but "moisten" the blank into the chest of flour, and then put it in the basket.
Quote: L-olga
take pictures?
Thank you, of course, but the ideal is far, far away ... You need to read, try. Try and read again. And necessarily a tripod or some kind of stable surface, if a DSLR.
Tumanchik, well, you can’t want long. It’s worse for you than it hurts. If it’s on fire, you’ll do it.

Quote: Tumanchik
Didn't love me or did they
Ir, I don't keep them myself. It's just summer now, everything is turning sour very quickly
Tumanchik
Quote: ang-kay
It's just summer now, everything is turning sour very quickly
Report an error, clarification or violation
why is everything so simple?
of .... be!
and for this reason I don't keep sourdoughs in the summer! if you overexpose it, they become sour. I can't throw it away
Quote: ang-kay
Well, you can’t want long. It’s worse for you than it hurts. If it’s on fire, you’ll do it without fail.
I'm getting old I'm lazy! and I do not have time for anything, even though I have been running all day!
ang-kay
Quote: Tumanchik
why is everything so simple?
: girl_haha: yeah, the jar with the closed compotik pouted, opened a little to explode. I opened it, and there it was fermenting. Poured, fed, baked. Now I throw in the fruit and sugar. So she gave out a terrible secret))))
Tumanchik
Quote: ang-kay
fruit yeast 110 grams

Quote: ang-kay
a closed jar with compotik pouted, opened a little to explode. I opened it, and there it was fermenting.

is this it?
Quote: ang-kay
Now I throw in the fruit and sugar.
in leftovers? don't you feed with flour? do you ferment the current?
Quote: ang-kay
So she gave out a terrible secret))))
yes ... a military secret! jaw on the floor!
ang-kay
Quote: Tumanchik
is this it?
Yes. Fermented. I've been baking for a month already, probably.
Quote: Tumanchik
in leftovers? don't you feed with flour? do you ferment the current?
Ir, well, this is yeast, fermentation. As usual with fruit. I poured, threw in fruit, sugar and water.
Quote: Tumanchik
yes ... a military secret! jaw on the floor!
Malchish-Kibalchish told the terrible military secret to the damned bourgeois
Zhannptica
Irina, so these breads have an underground name - "on the mash" .. I threw away all the leaven. One can of mash for both black and white works
ang-kay
Quote: Zhannptica
underground name - "on the mash"
So this is it, brew. Just a sonorous name was given to her
Zhannptica
But the truth does not give acid. And for me this is the strongest argument in its favor. And this pre-enzyme is worth a day, and still the bread does not acidify. Kaif)) I'm not against yeast, but I don't add ordinary yeast to the railway, everything grows very cool by itself)
ang-kay
So the leaven does not sour on them, but I add yeast almost always. Faster and like the result more, and to play it safe from any byaki.
Jeanne44
Angela, I have been admiring your bread for a long time! For the first time I hear about fruit yeast. Surely you talked about them in detail. Please give me a link!
ang-kay
Jeanne, Thank you. Here HERE
Jeanne44
Thank you very much!
Svetlenki
ang-kay, right now I will say in perfect Russian, sorry

WELL-YOU-YOU-PANCAKE-MOTHER-YOOOOOOOOOO ...

When all the words are already exhausted, your recipes are immediately recognized on the main page by a tiny photo and name, when you open the recipe just to make sure that the next masterpiece and write already your hands are tired and the compliments, sobsna, are over ... then such a BOMB appears

Should I go to the shops for eggplant and chili at night or wait until tomorrow? No, it's better to send my husband ... I presented the picture in oil ... Some are at night for wine with sweets, and some for eggplant with chili ... Cheerful life at the cashier

No, I just can't get past this recipe. I'm dry tomorrow crackers eggplant

Tell me, did it ever occur to you to plump eggplants in the pre-enzyme, so that eeee nuuuuu can there be more, more aroma?

ang-kay
Svetik, I laughed heartily) And I do not believe that your words have run out
Quote: Svetlenki
it never occurred to eggplant to plump in the pre-enzyme,
Nope. They are salty. I didn't want to suppress the "yeast". In the dough recipe, even less salt than is needed with the eggplant is added.
Innushka
ang-kay, BOMB !!!
ang-kay
Innushka, agree. Very tasty)

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