Bread "Tiger"

Fresh fragrant bread is a great addition to the home table. An interesting recipe! Very tasty bread. Airy crumb and crispy crust. And the eyes are happy with the appearance!

Dot (Cooking)

Recipe author

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Composition / ingredients

servings:

For sourdough:

Wheat flour (in/with)

250

Yeast (dry, can be 14 gr. fresh)

0.5

Water (warm)

250

For the test:

Wheat flour (in/with)

320

Salt (1.5 tsp)

Sugar (1.5 tbsp.l.)

Water

Butter

For decorative glaze:

Rice flour

Vegetable oil

Salt (0.33 tsp)

Sugar (2 tsp)

Yeast (dry (about 5 tsp.), can be 4 gr. fresh)

1.5

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 7 % 4 g

Carbohydrates 80 % 43 g

235 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 5 h 50 min

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1. Activate the yeast, since they are dry, and if fresh, then grind the flour with yeast, add water and knead the dough. I have dry, fast-acting ones, so we do this. Yeast activation: pour yeast in a glass of warm water, cover with cling film, and on top with a towel, set aside until a foam cap appears (this is an indicator that the yeast has been activated).
2. Pour the activated yeast into the flour and knead the dough. The bowl is covered with cling film. And leave the dough at a temperature of 30C for 3 hours.
3. To the finished dough, add the remaining ingredients (flour, sugar, salt, water), last of all, melted butter (at room temperature) and knead the dough with a mixer with dough nozzles for 10-15 minutes until smooth or manually.
4. The dough should be elastic and pleasant to work with.
5. Leave the dough to ferment for 30-40 minutes at a temperature of 30 C, the dough should double in volume.
6. We put the finished dough on the table and divide it into two parts and roll it into a ball. We leave it for pre-proofing for 10 minutes.
7. Then we form two loaves, spread them on a baking sheet with parchment slightly greased with vegetable oil and let the dough increase three times.
8. At the end of the proofing (20 minutes before the start of baking bread), we cover the dough with decorative glaze (we apply the glaze without regret, because the spotiness of the crust depends on it)
9. To prepare the glaze, pour warm water into a bowl and add yeast.
10. Whisk the mixture until foam appears, then add the remaining ingredients and mix until you get a smooth dough.
11. Leave to rise under the film in a warm place for 50-60 minutes.
12. When the glaze looks like a creamy paste, apply it to the surface of the dough that has come up.
13. The temperature of the glaze should be higher than the temperature of the dough (I heated the glaze in the oven for a minute).
14. Bake the bread in a preheated oven to 200g for 25-30 minutes (the first 10-12 minutes with steam)
15. We cool the finished bread on the grill.
Bon appetit.