Wheat loaf made from premium flour

[Dough:]

Wheat loaf made from premium flour

Category: Yeast bread

Ingredients
Dough:
dry fast-acting yeast	0.25 tsp
wheat flour	100 g
water	130 g
Dough:
dough
dry fast-acting yeast	0.25 tsp
wheat flour	210 g
water	30-50 g
granulated sugar	15 g
salt	8 g
butter (ghee)	20 g

Cooking method

• Dough:
• Mix yeast (I have a Saf-moment) with flour, add water at 28-30C degrees, stir. Tighten the container with the dough with plastic foil and let it ferment for 12-13 hours at room temperature.
• Dough:
• Add flour mixed with yeast, salt, sugar, water to the dough (until a dough of medium consistency, non-sticky, it took me 50 g), knead the dough. Add softened butter 5-6 minutes after the start of kneading. Fermentation - an hour and a half with one workout after 45 minutes.
• Put the dough on the table, knead and pre-proof for 10 minutes, then form a bar, put it on a baking sheet covered with baking paper, seam down, cover with loose foil. Proofing for 60 minutes, until the increase is 2-2.5 times.
• Before planting in the oven, make 4-5 slanting incisions on the dough piece.
• Bake with steam at a temperature of 230C (convection 210C) degrees for the first 10 minutes, then lower the temperature to 210C (convection 190C) degrees and bring the bread to readiness. The baking time depends on the oven, my total baking time was 40 minutes.
• Cool the finished bread on a wire rack.
• 

Sonadora !!!! a bar from Soviet childhood !!!! : friends: THANKS !!!!!!

Manechka, another beautiful bread As soon as water is given in three days, I will definitely try to bake While hp helps out, I threw it out and took it out

[Lomarga]

Lomarga, Thank you! I would be glad if the recipe comes in handy and the bread is to your taste.

a bar from Soviet childhood

Yeah, my husband said so too!

Lenochka, I really hope you like it!

As soon as three days later they give water, I will definitely try to bake While hp helps out, I threw it and took it out

And it's so hot here ... I also wanted to bake something in xn bake, but my loaf was requested.

[Marish]

Marish, great bar turned out! So soft! And delicious, no doubt.

[Lenochka]

Lenochka, I really hope you like it! : kiss3: And it's so hot here ..., I also wanted to bake something in xn bake, but my loaf was requested.

I do not even doubt that I will like it, this is white bread, and it is held in high esteem by my family, as soon as I take a step towards the dark, I immediately have an ultimatum, how long will I still scoff at the people

[Marisha]

Marisha, Thank you so much! I am very glad that you liked the recipe.

I do not even doubt that I will like it, this is white bread, and it is held in high esteem by my family, as soon as I take a step towards the dark, I immediately have an ultimatum, how long will I still scoff at the people

Here, and mine are the same! I can't translate them into whole grain bread! Every time I bake, they say it's delicious, but then let's go white!

[Manechka,]

Here, and mine are the same! I can't translate them into whole grain bread! Every time I bake, they say it's delicious, but then let's go white!

Manechka, and I have the same story: all praise bread, and especially white! The bar is a beauty, she took it to her, thanks!

Wonderful bar! I took it to the bookmarks.

[Manechka]

Manechka - good loaf, I will bake it this weekend

Baked yesterday.
The loaf turned out to be cool, the family liked it.
We chewed almost all at once)))
There were guests, also checked out))))
Instead of water - whey from cottage cheese.
And the smell is like in grain stores under the Union (my husband said))))
Thank you very much!

[Marisha, Vitalinochka, julifera, Alena!]

Marisha, Vitalinochka, julifera, Alena! Girls, thank you very much! The bar is simple, straightforward, but tasty (mine liked it).

Alyona, to your health! I'm glad that everyone liked the bread.

Instead of water - whey from cottage cheese.

And the details? Was there whey in the dough too?

Yes, too.
Now I add whey to any bread instead of water.

Hello, I would like to try to bake a bar, but it only confuses me: Bake with steam at a temperature of 230C (convection 210C). I have a very ordinary oven, there is no convection, what should I do?

[learning_to bake,]

learning_to bake, welcome to the forum!

I have a very ordinary oven, there is no convection, what should I do?

For a conventional oven 230C.

Sonadorik, I'll work here for you.

[learning_to bake,]

learning_to bake, welcome to the forum!
Thank you very much, I have been using the site for several years, but on the forum - a beginner

For a conventional oven 230C.

Thank you, I will bake according to your recommendation and I will definitely report back

[Little]

Little, thanks for the help!

learning_bake, delicious bread! I'm looking forward to!

[Manyasha]

Manyasha, take the report!
I did everything according to the recipe, did not change anything. The bar turned out super! Thank you! I'll show you the cutout in the evening.

[Vitalinochka]

Vitalinochka, what a handsome!!! How rosy and delicious it is! I would not refuse a pink salmon now.

I'll show you the cutout in the evening.

I will look forward to it!

The promised cutter. The loaf is soft and tasty!

[Vitalinochka]

Vitalinochkahow fluffy! I just want to bury my nose in it!
Thank you very much for your trust and photo report!

[Manechka]

Manechkawhat a wonderful recipe! Minimum effort and such a great result!

Very suitable for a country vacation: in the morning dough - bread in the evening, dough in the evening - a bar in the morning, beauty!
Thank you, I really enjoyed the process and the result

[Olya,]

Olya, cool bar! And the holes are like in the picture in the textbook!
Thank you very much for your trust and photos! I will only be glad if this recipe takes root in you.

And for some reason it did not work out for me ... although I did everything according to the recipe, not stepping back a step. At first it fit perfectly (2-2.5 times), but after the last hug, after which it was necessary to wait 60 minutes for a 2-2.5 times increase, it no longer fit and it turned out to be just a flat cake. At the same time, the truth is very tasty! The next time I decided to do with one obsession. Tell me, what is the mistake?

[Alicia,]

Alicia, it is a pity that the bread did not work. Didn't it fit when, after molding during proofing? Or came up, but looked like a cake? In the first case, you might think that the yeast was weak and did not work, and in the second, the dough was too sticky, and as a result, the bar blurred.

That's when there was fermentation - an hour and a half with one wrinkle in 45 minutes, it fit perfectly, was big, big (actually 2-2.5 times more). And when it was necessary to knead it again and give a preliminary proofing for 10 minutes, then form a bar and wait another 60 minutes, then it did not fit anymore. Although again I emphasize, the first time it increased to the desired size. The yeast used are the same as you. And what will happen if you do not knead twice, but once, during fermentation? How can this affect?

So there is one heaving in the middle of fermentation, then molding and final proofing. If the dough grows very quickly during fermentation, then you can try to reduce this time to 1 hour.

[wrinkle]

So there is one heaving in the middle of fermentation, then molding and final proofing. If the dough grows very quickly during fermentation, then you can try to reduce this time to 1 hour.

Excuse me, I got completely confused ... how is this one hitch? Here is the recipe for fermentation - an hour and a half with one wrinkle after 45 minutes. Next - Put the dough on the table, crumple - (knead again, those the second time already) and let the preliminary proofing for 10 minutes, then form a bar, put it on a baking sheet covered with baking paper, seam down, cover with loose foil. Proofing for 60 minutes, until the increase is 2-2.5 times. More details: https://mcooker-enm.tomathouse.com/in...on=com_smf&topic=228679.0

Sorry, but I counted two workouts!! Is not it so?

[Alicia]

Alicia , the dough loves to be pounded and they do not harm it. Agree with Sonadora maybe it's watery. I had the same story with rye bread. At the first proofing in a bowl, it rose perfectly, but on the table after molding, it crawled and the entire rise went wide. But the bread is still delicious. In the oven, he still rose a little. Don't be discouraged, try again.

[Alicia]

Alicia , the dough loves to be pounded and they do not harm it. Agree with Sonadora maybe it's watery. I had the same story with rye bread. At the first proofing in a bowl, it rose perfectly, but on the table after molding, it crawled and the entire rise went wide. But the bread is still delicious. In the oven, he still rose a little. Don't be discouraged, try again.

Thank you, Tata! I will definitely bake it very, very many times, because it is very tasty! But, perhaps, I won't dare to do the second workout) And my dough was not at all liquid and did not stick to my hands. Why will I gain experience

I baked your bread 3 times - I report: the first time strictly according to the recipe, but when I baked it, I missed a bit and it turned out too fried, but tasty. The second time I decided to try not to bother, I threw all the ingredients on the Dough mode and baked in the oven. I advise everyone whose hand shakes, like mine - not worth it! The dough is sticky, not porous and tasteless! But the third time with dough for the night, then + everything else - and on the Dough mode, then everything according to the recipe - it turned out oh-oh-very tasty. So bon appetit everyone!

[Anna]

I baked your bread 3 times - I report: the first time strictly according to the recipe, but when I baked it, I missed a bit and it turned out too fried, but tasty. The second time I decided to try not to bother, I threw all the ingredients on the Dough mode and baked in the oven. I advise everyone whose hand shakes, like mine - not worth it! The dough is sticky, not porous and tasteless! But the third time with dough for the night, then + everything else - and on the Dough mode, then everything according to the recipe - it turned out oh-oh-very tasty. So bon appetit everyone!

Anna, your lies will be

You just need to do not strictly according to the recipe, no matter how good it is, but monitor and comply with your baking conditions, your ingredients, and so on ...
And most importantly, learn how to make bread dough under any conditions!
And start with this topic, follow the links and read carefully "The bread failed again, I did everything strictly according to the recipe. What could be the matter?" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=146942.0

[Tanechka]

You just need to do not strictly according to the recipe, no matter how good it is, but monitor and comply with your baking conditions, your ingredients, and so on ...

Tanechka, I fully support! I opened a new bag of flour, and it is so wet ... if I did it according to the recipe, without looking after the batch, nothing good would come of it.

[Anna]

Anna, your lies will be

You just need to do not strictly according to the recipe, no matter how good it is, but monitor and comply with your baking conditions, your ingredients, and so on ...
And most importantly, learn how to make bread dough under any conditions!
And start with this topic, follow the links and read carefully "The bread failed again, I did everything strictly according to the recipe. What could be the matter?" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=146942.0

Thank you for your good advice, but for me it is always strictly according to the recipe - this is strictly with the head, so I always follow the process and sow a little drop of doubt, thank you, for your support - I read and learn a lot!

What a delicious bar !!!! Here it is - admire it !!! And I enjoy

Here is my bread

For some reason, it turned out inverted in the end

[Irina]

Irina, great bar! Apparently - it was a success!

For some reason, it turned out inverted in the end

Perhaps due to the fact that the photos were loaded from the tablet.

great bar! Apparently - it was a success!

succeeded, succeeded, how!

Perhaps due to the fact that the photos were loaded from the tablet.

I inserted it from the phone, there was a normally oriented photo until the last, and it was inserted as it was inserted)))))

I also have this question: did you make a double portion, that is, two loaves at once. And then on weekends, my bread is eaten twice as fast, because with baking it happens, you increase or decrease the recipe, and then bam and it does not work out as the original one. I do not want to translate flour in vain.

[Irina]

Irina, if possible, to me on "you".
To be honest, I have never encountered problems with increasing or decreasing the number of ingredients. I always count the recipes one way or the other.
In general, for these purposes it is very convenient to use a recipe card, where flour is taken at 100%, and everything else is calculated as a percentage in relation to flour.

They look like this:
🔗

Oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo, how many interesting things !!!!!!
PySy to me too on "you"

[Sonadora]

Sonadora, Manechka are wonderful loaves! Airy crumb! We liked it very much!

[Anatolyevna]

Anatolyevna, Tonya, thank you. It’s very nice that you liked it.