Bakery products

White wheat bread


Ingredients for Making White Wheat Bread

  1. Premium wheat flour of 1 kg.
  2. 3/4 teaspoon yeast
  3. Water 600 ml.
  4. Salt 13 gr.
  5. Sugar 40 gr.
  • Main Ingredients Yeast Dough
  • Serving 5 servings

Inventory:

Saucepan, Thermometer, Sieve, Cauldron, Parchment paper

Making white wheat bread:

Step 1: Prepare the dough.

Take a large pan. Pour into it 400 ml of water and heat to 40 degrees. 500 gr. sift the flour through a sieve and mix with yeast. Pour the flour into heated water and mix thoroughly until a dough is obtained. The dough should be without lumps and consistency reminiscent of sour cream - this is a couple. Leave the dough to ferment 3 hours at a temperature 30 degrees. Do not forget to follow the dough, as she can "come up" faster and begin to fall.

Step 2: Knead the dough.

Pour the remaining flour sifted through a sieve, salt, sugar and water into the finished dough and knead a soft, slightly sticky dough. We grease the pan with vegetable oil, put the dough there and leave it to bake on 2 hours at a temperature 30 degrees. Moreover, through 30 and 60 We take out the dough, crush it and put it back. It should be cured like this: put the dough on the table, stretch it with your hands in a large layer and fold it three times, and then three times. Put the finished dough after proofing on the table and crush 6 times, turning from the edges to the center: we stretch the dough layer with our hands, take two hands from the ends and fold the ends in the middle, turn the dough on 180 degrees, again we take over the edges, put it in the middle, etc. Then turn the dough in a knot down and gently give it the shape of a ball. Leave it on 10 minutes “rest” and repeat the wipe again: turn the knot up, bend the edges to the center, turn over and give the shape of a ball. We cover the cast-iron cauldron with parchment paper, carefully put the dough in it and make punctures with a wooden stick throughout the dough (about 25-35 punctures). Cover the cauldron with cling film and leave the dough until completely proofed (final fermentation, increase in size) by about 1-1.5 hours.

Step 3: Bake the bread.

When the dough is completely separated, remove the film and close the cauldron with a lid. Preheat the oven to 220 degrees put a cauldron with dough in it and bake it 1 hour. An hour later, you can check the readiness of the bread by sticking a toothpick into it - if it remained dry, the dough was baked. If the bread turned white, you can leave it in the oven for a few minutes with the lid open and brown. We take the cauldron out of the oven and very carefully take the bread out of it - the crust on the bread is very thin and soft, easily creases and breaks. Cover the finished bread with a towel and cool.

Step 4: Serve the bread.

It is advisable to cut the bread already cooled, since in hot form it is too soft. Cut the bread into slices and serve to the main dish. Enjoy your meal!

Recipe Tips:

- - Instead of the lid, the bread during baking can be covered with foil.

- - Before baking, it is important to wait until the dough is fully proofed, otherwise the crust of bread in the oven may burst.

- - If the finished bread has stuck to parchment paper, pour a little water under the paper into the cauldron and after 2-3 seconds the bread will be easily removed. Do not overexpose bread in water, otherwise the crust will get wet.