Big wheat bread (with liquid yeast) with wild garlic pesto

Category: Sourdough bread
Big wheat bread (with liquid yeast) with wild garlic pesto

Ingredients

White dough
Biga thick 130 g
Dough on liquid yeast 100 g
Water 200 g
Flour 350 g
Mustard oil 1 tbsp
Salt 1 tsp
Yellow dough
Biga thick 130 g
Dough on liquid yeast 100 g
Water 150 g
Pumpkin 100 g
Flour 340 g
Fiber from carrots 10 g
Mustard oil 1 tbsp
Salt 1 tsp
Wild garlic pesto 4-6 tbsp

Cooking method

  • Big wheat bread (with liquid yeast) with wild garlic pestoBoth types of dough are prepared in the same way. I will describe some of the differences. For the yellow dough, bake the pumpkin in the oven. Pour water into a container, add pumpkin and puree with a blender
  • Big wheat bread (with liquid yeast) with wild garlic pestoBigu I used a 4-day exposure. Add the biga to the water for white dough and dissolve thoroughly in the liquid
  • Big wheat bread (with liquid yeast) with wild garlic pestoFor yellow dough, dissolve the bigu in pumpkin puree
  • Big wheat bread (with liquid yeast) with wild garlic pestoDough on liquid yeast at the peak of growth, add to the liquid and mix thoroughly until smooth
  • Big wheat bread (with liquid yeast) with wild garlic pestoAlso add the dough to the bige stirred in water,
  • mix
  • Big wheat bread (with liquid yeast) with wild garlic pestoAdd flour and fiber from carrots to the yellow dough (I make it from carrot cakes). Knead the dough. Add only flour to the white dough. Leave for 10-15 minutes for autolysis, add salt and knead the dough again
  • Big wheat bread (with liquid yeast) with wild garlic pestoLeave the dough for another 10 minutes. Since I have manual kneading, I put the dough on a silicone mat for further manipulations. Add 1 tablespoon of mustard oil to each dough and knead again
  • Big wheat bread (with liquid yeast) with wild garlic pestoForm each dough into a ball, cover and leave to prove. My dough balls are the same size, the camera angle changed size
  • Big wheat bread (with liquid yeast) with wild garlic pestoAfter 40-50 minutes stretch-fold the dough and form a ball. I have done this procedure twice
  • Big wheat bread (with liquid yeast) with wild garlic pestoThe formed ball after the second stretch
  • Big wheat bread (with liquid yeast) with wild garlic pestoDough before shaping
  • Big wheat bread (with liquid yeast) with wild garlic pestoPut the wild garlic pesto into a bowl. I have frozen pesto since May. Stores very well
  • Big wheat bread (with liquid yeast) with wild garlic pestoStretch the yellow dough gently into a flat cake and brush the wild garlic pesto over the entire surface
  • Big wheat bread (with liquid yeast) with wild garlic pestoGently stretch the white dough, place on top of the yellow dough and brush with wild garlic pesto
  • Big wheat bread (with liquid yeast) with wild garlic pestoRoll both doughs into a roll
  • Big wheat bread (with liquid yeast) with wild garlic pestoRoll the roll along the short side and form a loaf. Cover and leave to proof. Preheat oven to 240 degrees. Put the bread in the oven and sprinkle the walls with water. After 10 minutes, lower the temperature to 200-180 degrees, release steam and bake until tender
  • Big wheat bread (with liquid yeast) with wild garlic pestoCool the finished bread on a wire rack.
  • It is desirable until it cools completely, but this is very difficult, since the aromas are indescribable
  • Big wheat bread (with liquid yeast) with wild garlic pesto
  • This bread went very harmoniously and beautifully with my favorite chimcha. Elena Tim every time I say thank you!
  • Big wheat bread (with liquid yeast) with wild garlic pesto
  • I spoke in detail about my liquid yeast, preenzyme and dough here
  • Big wheat bread (with liquid yeast) with wild garlic pestoWheat bread with whole grain flour on Liquid Yeast with fiber from Ivan-tea
    (Elena_Kamch)
  • About big here
  • Big wheat bread (with liquid yeast) with wild garlic pestoWheat bread with big bag (with liquid yeast) and sesame milk with mint fiber
    (Elena_Kamch)

The dish is designed for

Loaf for 1300 g

Time for preparing:

From kneading biga for several days

Cooking program:

Oven

Note

I make wild garlic pesto according to this recipe
Big wheat bread (with liquid yeast) with wild garlic pestoWild garlic pesto
(Crochet)

AND Crochet thanks so much for sharing the idea of ​​this bread

And chimchu on this
Big wheat bread (with liquid yeast) with wild garlic pestoChimcha (chimchi, kimchi ...), easy way to cook
(Elena Tim)

MariS
Helen, gorgeous bread! Beautiful! I haven't tried wild garlic pesto yet - it will be interesting to know the taste ...
Elena_Kamch
Marina, Thank you! Very funny bread came out! Soft, delicate, with a thin crust, and the aromas ...
I love wild garlic in any form, so I absolutely love pesto from it! As I learned the recipe, this is how I make it every year
francevna
Elena_Kamch, Helen, how good the bread is. So sunny, really funny! I have already presented the taste and aroma!
Elena_Kamch
francevna, Allochka, Thank you!
In addition, fragrant awesome! It's hard to be limited to one piece
Helen
What a stunned bread !!!!
Elena_Kamch
Elena, Thank you!
If you have something to knead, then the process is greatly accelerated and simplified. Nothing complicated
Yunna
What a beauty! Oh, sorry, I never made friends with liquid yeast.
BabaGalya
Elena_Kamch, Lena is a work, beautiful, I'm sure very tasty, thank you!
But I didn’t work with liquid yeast, I’m doing something wrong, I baked at one time, but the taste didn’t work out very well, I threw it away, I bake it with whole-grain sourdough
Elena_Kamch
Natalia, Galina, thanks for stopping by!
I am not overjoyed that I started my own railways. Luda has everything described so well
Natashamaybe try again? We will tell you if that




Galina, but this bread can be baked with sourdough, I make dough, the same leaven is obtained
Larisa M
This is BREAD !!! This is just a masterpiece! By the way, I suspected that something about the most unusual ordinary bread was about to pop out of your Elena_Kamch sleeves !!! But to THIS !!! Pleasing to the eye and taste. I can imagine what aromas were coming out of the oven!
And the pumpkin, the pumpkin ek behaved like !!! She appeared in an unusual way for me. Yesterday I saw such bread, immediately cut off a crust from my bread, smeared wild garlic pesto (I've been cooking for the second year already - A LOT) and ate it, imagining that you threw me a piece of this bread !!! And my imagination went ... far - cucumber dough, with potatoes, with amaranth and ...
Elena_Kamch
Quote: Larisa M
I ate it, imagining that you threw me a piece of this bread !!! And my fantasy went ... far - cucumber dough, with potatoes, with amorant and ...
So it was Mentally throwing a piece to you
By the way, about amaranth ... I wonder if it is possible to add the dried one that you sent me to the dough
Larisa M
Of course!!! You can grind, or you can. And if you brew it with boiling water ... the water takes on a unique crimson color. I secretly hope you adapt it for your cakes.
Elena_Kamch
Quote: Larisa M
I secretly hope you adapt it for your cakes
How interesting! I need to call this weekend, otherwise I don't know what kind of animal it is ...
Crimson color ... Cool!
And if you grind, then there will be amaranth fiber!
Larisa M
Helen, my mother, worships amaranth fiber, she read a lot about it and this year we had the whole garden in amaranth. ... She does not use it everywhere !!! And in bread and soup and porridge and salad. I even added (enriched) ground seeds to unrefined sunflower oil!
Elena_Kamch
Whoa! What horizons are opening!

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