Bread in an accelerated way
Composition / ingredients
6
Servings:
Step-by-step cooking
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Sourdough
Pour yeast into 100 ml of warm water, stir.
Pour 100 g of flour here, mix, leave for 2 minutes to swell. At the average speed of the mixer, whisk with whisk for 5 minutes. Cover with a film and put away for 40 minutes in a warm place. The sourdough will rise two or three times.
Dough
Pour water (70ml) into the sponge, add sugar, salt, melted margarine, mix everything. Let it stand for 10 minutes to swell. Then knead the soft dough. Knead for 10-12 minutes. leave to rise for 2 hours, in the middle of fermentation, knead the dough with your hands. The dough will increase twice or more in volume, bubbles will appear in it.
Put the finished dough on the work surface, knead it into a square, squeeze out large bubbles. To form an oval-shaped bread: wrapping the edges in the center twice. Pinch in the middle. Seal the seam by rolling the dough. The bread should be blunt-nosed and oval. Put it seam up on a towel with flour.
Cover the loaf with a towel rubbed with flour. Let stand for 1-1.2 hours. If the pace. in the kitchen 28-30 gr, then 10-15 minutes.
Preheat the oven half an hour before the end of proofing to 220 gr. do not remove the baking sheet.
Transfer the loaves to the parchment seam down.
I use a thin board. How I do it. I have bread on my towel. We put a thin board close to the bread and lift the right edge of the towel, then tip it over, turning the loaf seam down on the board.
The loaf is carefully thrown onto a sheet of parchment, without touching the dough with your hands.
Brush off excess flour from it with a brush. Make cuts on the bread with a sharp knife. Put a container of boiling water on the bottom of the oven. Spray the oven on the walls with a spray gun.
Drag a sheet of parchment onto a hot baking sheet, spread it out and put it in the oven. Add a couple, bury the door for 10-15 minutes.
Ventilate the oven from steam, remove the dishes with water, turn the loaf 180 degrees, bake it, if necessary, reducing the heat to 200 gr., 35-45 minutes.
As it is baked, hold the bread in the oven off, slightly opening the door, for five minutes. So the crust will become more crispy, and the surface will not crack.
Pour yeast into 100 ml of warm water, stir.
Pour 100 g of flour here, mix, leave for 2 minutes to swell. At the average speed of the mixer, whisk with whisk for 5 minutes. Cover with a film and put away for 40 minutes in a warm place. The sourdough will rise two or three times.
Dough
Pour water (70ml) into the sponge, add sugar, salt, melted margarine, mix everything. Let it stand for 10 minutes to swell. Then knead the soft dough. Knead for 10-12 minutes. leave to rise for 2 hours, in the middle of fermentation, knead the dough with your hands. The dough will increase twice or more in volume, bubbles will appear in it.
Put the finished dough on the work surface, knead it into a square, squeeze out large bubbles. To form an oval-shaped bread: wrapping the edges in the center twice. Pinch in the middle. Seal the seam by rolling the dough. The bread should be blunt-nosed and oval. Put it seam up on a towel with flour.
Cover the loaf with a towel rubbed with flour. Let stand for 1-1.2 hours. If the pace. in the kitchen 28-30 gr, then 10-15 minutes.
Preheat the oven half an hour before the end of proofing to 220 gr. do not remove the baking sheet.
Transfer the loaves to the parchment seam down.
I use a thin board. How I do it. I have bread on my towel. We put a thin board close to the bread and lift the right edge of the towel, then tip it over, turning the loaf seam down on the board.
The loaf is carefully thrown onto a sheet of parchment, without touching the dough with your hands.
Brush off excess flour from it with a brush. Make cuts on the bread with a sharp knife. Put a container of boiling water on the bottom of the oven. Spray the oven on the walls with a spray gun.
Drag a sheet of parchment onto a hot baking sheet, spread it out and put it in the oven. Add a couple, bury the door for 10-15 minutes.
Ventilate the oven from steam, remove the dishes with water, turn the loaf 180 degrees, bake it, if necessary, reducing the heat to 200 gr., 35-45 minutes.
As it is baked, hold the bread in the oven off, slightly opening the door, for five minutes. So the crust will become more crispy, and the surface will not crack.
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40 % - 415 kcal/100g
- Margarine - 720 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
