The fermentation of the dough in warm water. Rye-Wheat Cold Fermentation Bread
Today I have double-release baguettes. And again from Frederick Lalosa.
These baguettes have a very bright individuality laid in the formulation - when they are prepared, it is used as a bullet - liquid opara with 12 hourly out, which, as a rule, is enough to get a magnificent fragrant bread, and plus to it - an additional 12 hourly cold testing of the dough.
Preparing for baking, I tried to imagine what could it work out when using the Bulish together with cold testing test? Well, it's like a foagra dish, for example, with black caviar.
Well? High class baguettes, amazing flavor and taste. Do they differ from other baguettes? Not. It is like wine, it may be bad, too simple, empty, then better, very good and, finally, beautiful. After the wonderful thing begins the most interesting. These are these baguettes where the most interesting thing has already begun ...
Reception (for three baguettes of 320 g test):
Bulish (12 hours at + 25c):
176 - Bakery flour in / s;
- 176 - water;
- 0.175 - Fresh pressed yeast.
Dough (20 minutes rest after kneading + 10 min at 20 ° C + 12-16 hours at + 7c):
421 - Bakery flour in / s;
- 351 - Mature Bulish;
- 2.1 g - the yeast of fresh pressed;
- 12.3 g - salt;
- 176 - water (waterproofing of flour to the test of medium consistency).
Basic temperature for test + 50c (air temperature, flour and water)
For 5 minutes at the 1st speed + 5 minutes per second. Next, add salt and knead another 5 minutes at 2 speeds (for professional tests and Alpha 2G).
The temperature of the test after the knead must be + 25c.
Place the dough into a container to wave and leave when room temperature For 30 minutes.
After that, put it in a refrigerator, in the zone with a temperature of + 7c for 12-16 hours.
Dough from the refrigerator is divided into three pieces of 320 grams, to register into oblong workpieces and give 30 minutes of preliminary proof.
Slimming the bugs and place them on the flour canvas flying to bezed, ensuring lateral support. Flashing 90 minutes at + 25c.
To transfer the distinguished billets on the baking tray, cut and apply in the oven.
Bake 22-25 minutes at 250c with steam.
Methods in illustrations:
Who, as I have no scales with an accuracy of the hundredth gram, but only ordinary kitchenware with a step of 1 gram, you will have to pierce a little to rear to 0.175 grams of fresh yeast to establish a bully.
To do this, take 1 (10) grams of yeast, dissolve them in 100 (1000) grams of water, and from this solution to separate 17.5-18 (176) grams. Add to them another 158 (0) gram of water and put it all on the bumble bumble, i.e. All pour into 176 grams of flour, stir and leave for 12 hours at + 25c.
The photo is just a headlock, after 6 hours and ready, after 12 hours:
Before kneading the dough, determine using a given base temperature (50c), which water should be for the knead. I have it - 50 - (25 + 24) \u003d 1c. Ie, I need practically ice. I had water in refrigerator, and I also added ice to it:
Casting test in assistant. 5 minutes at slow speed, then another 10 minutes per maximum. After that, add salt, and knead at the maximum speed for another 10 minutes. If the dough is too thick, add a piece of ice at the kneel (14-18 grams).
In the picture the dough immediately after the knead, after 30 minutes at room T, and after 12 hours in the refrigerator at + 7c:
Dough after cool beckless:
Split the dough on three pieces of 320 grams:
I decided two baguette bake full-sized, and two more - small, half size:
Forming preliminary blanks:
30-minute preliminary proofing:
Forming of full-sized and half baguettes:
Start of a 90-minute proofing:
At the end of the proofing:
I do not know whether it is worth repeated, for homebagger, not burdened with tops, giving out the volume in the bakery, the baguette dough is a material for creativity. Be away from it any bread, forming anything, give out all sorts of shapes, sizes, and anything, it gives pleasure.
For example, in this case, two baguette poured with flour in front of the cuts, and the second two, cut and blurted out with water from the sprayer:
Two loaves weighing 700 g left only 2 g of fresh yeast. Due to the long-term fermentation of the test in the refrigerator conditions, a deep complex aroma and taste developed in bread. Such bread can also mask even beginners) do not need to be soldered - you just need to have a little patience, because The dough will be ready no earlier than a day) I took the cooking technology from my favorite bread site.
INGREDIENTS:
250 g.rye flour
300 g of whole grain flour
400 g wheat flour (I use the Altai flour "Granmulino")
700 ml of water
2 g fresh yeast
20 g Soli.
COOKING METHOD:
1. Mix all the ingredients except salt. At the very end, I add salt.
2. Mix five minutes. This time I knead the dough slightly more dense than usual. Let's take a bowl with a dough hot slightly wet terry towel. We will remove in the closet for 20 minutes.
3. After 20 minutes, let's notice the dough: grow and fold. Leave for lifting for another 20 minutes.
4. Another races and lay the dough. I will close the film and remove into the refrigerator for proofing.
The time of fermented dough in the refrigerator depends on temperature. If your refrigerator can maintain a temperature of about 4 degrees Celsius, then it will take 36 hours with a test firing every 12 hours. If you have a household refrigerator, the temperature in which it ranges about 8-10 degrees Celsius, then by ignion the dough after its increase in the amount of 2-3 times after 8-12 hours. I first caught the dough after 12 hours, then the dough began to rise much faster and higher, the time for the proofing was reduced to 5-8 hours. The total time of the proofing of my test (until molding) is 30 hours.
5. Now we divide the dough into two parts, we will form two batches. We part in the refrigerator conditions about 5-8 hours.
6. We will warm up the oven to 250 degrees (without convection). At the bottom I put a bowl with hot water.
7. Sweep the baton with flour, make a sharp knife for two deep outbreaks (about three cm).
8. We will put a baking sheet with bread on the central level of the oven. The temperature will be reduced to 230 degrees. We bake with a ferry for 40 minutes.
9. We post bread on the grille, fully cooled.
I never manage to maintain the untouched bread to the complete cooling. My family very, very loves hot bread! This bread has a stunning crispy crust! Adore! If the bread is cut in hot or warm, it is not "frozen". Myakish elastic, well preserves the form.
Very good experiment!)))
One of your favorites. Every time he baked him, thank you thanks to rose rozik1965 For familiarity with this wonderful bread from the blog of Pani Nostrum. The bread is always tasty, always with a crispy crust and what is interesting, he "singing." But it is worth a little bit to change the mode of fermentation or baking and get a very different bread.
This bread is baked under the hood. Still, under the cap, it turns out an excess steam, it almost always cracks on the sides, sometimes more, sometimes less ...
But the bread, baked on the couch, was not covered and the pairs gave in a minimum number.
He is not so thin, smaller, but the ball is not worse.
And how stripping both bread differ from previously baked breads on the same recipe. I changed only fermentation. The first hour the dough kept in the oven with the light bulb at 28 ° C, and then two hours the dough stood in the refrigerator on the bottom shelf at 4 ° C. As a result, the dough was easier to mold and when baking it was remarkably revealed by cuts, the ball is softer, stronger wheat fragrance. Amazing bread, I want to break the nose into his crumb and sniff, sniff ... then cut off the ripper and enjoy. But I have a lot of people who are interested in the ripper ...
And I went to make a pate from chicken liverHe is perfect for this bread.
Now there are many options for the preparation of fermented tea. What recipe to take is to solve you. I will tell you how to make tea, I do not argue about whether it is the best way, or not. I leave this recipe for my friends who ask me as I ferment tea.
Collection.
Grass can collect all summer. But the best time, in my opinion, is May-June. At this time, juicy sheet, gentle. While her grass bloomed, there is still a lot of strength in the sheet itself. The sheet is not yet fireless, not damaged by snails and insects. In June, it is often cool, and the first half of the day, when the dew has already gone, and not much a lot of mosquitoes - to collect the same thing.
I break down the sheet so. With one hand holding the upper part of the stem, but not for the very top - otherwise you will break. One mezinets of another hand wrap the stem so that the big thumb looks down. I spend down as a combine to the bottom coupling leaves, and all the leaves are in hand. With this method of collecting a leaf, the plant remains to live.
I collect a lot. Many because a leaf during fermentation is significantly closed, and then it is also hesitated. For fermentation, we significantly deform the internal structure of the sheet so that the maximum amount of juice has seen, without which the fermentation does not work. Then, Ivan-tea is still grass, not a shrub like Ceylon tea. Sheet at the grass times in two or three thinner. Accordingly, tea is required three times more compared to Ceylon tea on the same boiling water. But it is interesting that excerpts (exposure) when brewing tea is required much longer than Ceylon and Chinese teas.
Sorting.
After collecting, after getting home and open the house package with a sheet, you can pay attention to the fact that the package is warm - the sheet and "hear" a thin flower flavor of tea is warmed up in it. This is not just the smell of the leaf greenery. This is a complex fragrance, in which gentle notes of colors, dried fruits, strawberries are guessed. Wonderful aroma! This is the beginning of fermentation!
Lay a sheet on the sheet,
and right there, taking several sheets, slowly starts to sort the sheet and fold back to the package a good sheet. I inspect the sheet, paying attention to the opposite side of the sheet - there are often snails and insect larvae. Of course, if anyone loves tea with meat, you can not bother)
Lightweight.
Sorted and newly collected in the package tea I do not leave to knick, contrary to the advice of many. I think the firmware is even harmful, because a lot of moisture is lost when driving, and we need this moisture. (Of course, this rule will not work if you collected wet grass). It became, I take from the package of leaves-Zhmanyka and slightly, trying hard not to damage, I rolling the sheet in a loose lump.
At the same time, the sheet is sick, in itself becomes sluggish. This sheet is easier to reach the condition when you can twist the sheet for the main farming.
Primary cold fermentation.
This slightly rude leaf fold in the package. Package tightly squeezed, tie, turn over the bottom, put in another package. All this business can be poured even more by tapping the rope. Package I leave in a cool place for a day or two. You can remove the package in the refrigerator. The main thing here is that it is not hot, otherwise the sheet will spray, "burns".
Deep undergraduate
To prepare a sheet to twist, you need to achieve a uniform wet and sluggish sheet. To do this, it is necessary during the primary cold fermentation, at a minimum, once deeply lit sheet. If a lot of raw materials. That raw material is laid out in the pelvis and is mixed as ordinary dough. It is important not to damage the sheet. Messet carefully, without fanaticism. If the raw materials are a bit, then you can repeat the procedure with a light shelter, but with a stronger pressure twisting in the ball on the pinch of leaves.
Twisting.
The next day, or even a day, when you untie the package and look at the sheet, you will see that the sheet has become even more sluggish, darkened, became wet, the juice.
The sheet must be approximately so.
Preparing for a cleaner Leaves take and twist from them, like plasticine, cigars / sausages. The main thing here is to handle the sheet gently; Do not rearrange. It is important for us to highlight the juice, make a sheet of wet - destroy the inner partitions of the sheet, while not destroying the sheet itself. It is important not to grind it into a rag. In general, any grass better retains taste if it is less damaging. Wet and twisted in the sausage sheet does not break down. It looks like this.
Rambling
Then I deal with the resulting cigar and fold the sheet into the container. As the container fills, I will throw the layers of leaves with a fist. Press strongly. So the sheet is better and evenly prohefts.
Many recipes come differently. The sheet twisted in the sausages is made with dense rows and leave to fermented like this. I prefer to the tight leaf uniformly and tightly. But this is a matter of taste.
Basic cold fermentation.
Tightly cover the dishes with a package / lid, so that the moisture did not leave, and clean it in the refrigerator. My wife and I noticed that the most tasty tea It turns out after slow cold fermentation. It is possible to ferment in the cold until the week. The longer tea is fermented, the more deep fermentation reaches. The taste, of course, is different in tea with different fermentation depth. You can experiment with the depth of fermentation itself, selecting some of the raw materials on the hot drying. The finished profermented sheet will have a dark green, sometimes almost brown color.
Half proferreded tea looks like this. 
Hot fermentation - hot drying.
Hot fermentation and hot drying are two different processes occurring at the same time. The oven warms up from 80 to 100 degrees, not higher, otherwise the leaf will burn and spoil everything. And not lower, otherwise the sheet does not profer to hot.
A cold leaf is cold on a baking sheet with one layer, not thick. We put in the oven. Door the oven do not completely close. We leave the gap using a cork from a wine bottle. With hot fermentation, the sheet darkens. Watch that the sheet is evenly dried, from time to time, pull out the baking sheet and turn over, mix the sheet. It is important not to cut a sheet. The sheet should break, but do not crumble. There should be no burning smell. On the contrary, a lot of aroma is released during hot drying. The smell in the apartment is amazing! It is difficult to describe in words this complex fragrance, in which there are many tones, halftone and nuances, among which they prevail, as it seems to me, blooming meadow grass, apple tree color, strawberry berries, dried fruits. Where in a green leaf is the wealth of fragrance?
Ready tea. 
Cold drying. Storage. Dry fermentation.
After the hot drying it is very important to dry tea, withstand the tea two-three days. Ready tea is scattered on the sheet, or on paper and in this form leave to dry. It is important to dry up ready-made tea because, when the pores are hot, the moisture remains in the sheet. It is good, otherwise the sheet is not prohefts in the furnace, and will not be fermented during storage. According to his experience, it has repeatedly noticed that during storage tea gains taste, becomes fragrant. This is dry fermentation. The longer tea is stored, the tastier will be. Exactly the same situation as with aged Chinese ulunas and poraers.
The same residual moisture may be the cause of mold, if this remaining excessive moisture is not given to exit and not to align the moisture content of the sheet with humidity in the apartment. And there will be a moisture slowly. Last year I hurried with it. I look like dry tea, even breaks. An hour later, there was tea in banks. Two weeks passed, the moisture sealed in a sheet was released, mold divorced. And if mold - you can immediately throw tea; The taste then is hopelessly spoiled. Repeat warming does not solve the problem.
How to brew tea.
Before I was mentioned that tea is required three times more compared to Ceylon and chinese teaching. Therefore, take generously and pour steep boiling water. Tea brewing time is also required more than for the exposition of Ceylon and Chinese chains. Therefore, do not rush, let's disclose tea. Ivan-tea has a light sedative property, so it is better to drink it overnight. In my opinion, this tea is self-sufficient. Additions of spicy herbs - souls, mint, currant, deprive tea of \u200b\u200bindividuality. Well combined Ivan tea with honey. 
Dustly brewed and good insolvented tea does not give such a powerful brown tea color as black teas. He looks more like green chai-Ulununa. The taste of tea enveloping, volumetric, with light sourness. Just as the ooluns, Ivan tea can be brewing with a large exposition. Cooled and even cold tea well combined with mint; Such tea is perfectly drunk in the heat.
Ivan tea everywhere. He is an optimist. On fires and cuttings, he first proclaims the celebration of life with his bright colors. It grows a lot, it is generous. But the appeal to it requires a careful relationship, patience and effort. And it is not easy, it takes time. Ivan tea is the embodiment of the Russian soul.
The advantages of long-term fermentation technology of test semi-finished products are based on the longer the components of the flour and enzymes act, the larger the taste and aroma of baked bread develop. It is impossible to simply increase the duration of fermentation, since the semi-finished product in normal conditions reaches the necessary degree of maturation for a certain time. An increase in the duration of each stage can be achieved by reducing the temperature modes.
A few decades ago, the creators of refrigerators for bakery enterprises proceeded from the fact that a test blank containing yeast cells should be cooled as quickly as possible to a temperature below the dew point. For this purpose, high-performance fans and bulky evaporators were used in the installations. By blowing billets by frosty air led to a noticeable increase in power consumption and semi-finished tissue. A shock frost by 10-15% reduced the volumetric yield of products and required the relevant defrost.
The experience of recent years shows that instead of a shock freezing, it is promising to regulate the temperature of the semi-finished product at all stages, starting with the preparation of the whale and ending with the proof.
The most convenient is the proofing at low temperatures when molded blanks are placed in a refrigerator or climate chamber. It is possible to use various temperature modes providing, for example:
- slowing the fermentation of the test by a decrease in ambient temperature to 3-5 ° C for the period of 8-12 hours;
- decrease in temperature to "rejuvenation" of blanks with a subsequent gradual temperature lift;
- change the normal temperature of fermentation of minus temperatures, then heating to 14 ° C for proofing, followed up to normal values \u200b\u200bat the final stage before baking.
The effect of new technologies of the cold test drive depends on the characteristics of the bakery enterprise, the range of produced products, the conditions of logistics, etc. However, practice has shown that in addition to a significant improvement in product quality, significant energy savings are also noted (up to 45%). In particular, in classic installations of shock freezing, the speed of air flows is 15-20 m / s, and in new climatic installations it does not exceed 2-3 m / s, which significantly reduces energy consumption and drill billets.
As an example, you can consider the technology of cold test drives for classical formulation Wheat flour buns. For cold test, it is recommended to be a long-term kneader at low speeds of the Mesal Authority. At the same time, water penetrates better in protein structures, the amount of moisture on the surface of the test decreases. It also contributes to the preservation of the freshness of the product. It is recommended to reduce the amount of yeast to 1.5-2%, and putting the salt on the final stage of the knead.
The presence of an installation for making scaly ice allows you to ensure the desired test temperature. The temperature of the test at the end of the kneading should be 23-25 \u200b\u200b° C. Increasing the temperature of the kneading above 26 ° C leads to an increase in enzyme activity. At temperatures below 22 ° C, the dough remains immature, it develops too slowly.
At the end of fermentation in the depths or devices of continuous action after the oven and the selection for 10-15 minutes, the semi-finished product is selected, and the molded blanks are laid out into special plastic trays. The stack of trays for 20 minutes is sent to the chamber to remove warm air and the billets are cooled to a temperature of 5 ° C. Billets can be stored with a low positive temperature range up to 36 hours. With this temperature mode, the activity of yeast is minimized, which increases the time for the manifestation of enzymes, ensuring an increase in aromatic and taste indicators of products.
The degree of election and temperature of all test blanks to the beginning of a long-term cold proof should be the same. For this, buffer cooling chambers or installations for removing warm air from pallets with blanks are used. Since when sucking air in the chamber, reduced pressure is created, cooling occurs more quickly and efficiently. When comparing the principles of traditional cooling and air hood, the latter turns out to be more gentle for test blanks, since a much smaller air volume is given in motion.
When cutting cold air, the central part of the pallets with test blanks is cooling later than the semi-finished product at the edges. When the warm air is hosted, the cooling of all billets occurs evenly without the prealtization of the semi-finished product. It also provides the same temperature for all blanks. After cooling, test blanks can be directed to cooled chambers for final proofing, cold storage or delivery to outlets. When transporting cooled test billets up to 2-3 hours (at a temperature not higher than 20 ° C), additional cooling or using refrigerators is required.
Technologies Cool Down. from Wachtel-Stamm, Aroma-Cooler. From WP, SmartProof from Miwe use this method of sucking warm air through specially configured fans. The temperature inside the blanks is controlled by thermometers, which ensures uniform cooling of all billets. Such technologies are equally applicable both for large and small batches of the semi-finished product.
Technology Patt. The Swiss company KOLBKALTE is based on the principle of providing strictly equal temperature on the surface and inside the test blank. This technology is recommended for stabilizing the structure of non-consumeral test blanks, which without phase the proof are sent to cold storage. Cooling semi-finished products is carried out very softly. The temperature of test billets is gradually decreasing from 20 to -5 ° C, which leads to a slow process of ripening semi-finished product. The relative air humidity in the chamber is almost 100%.
Before baking, the blanks can be stored for 24 hours or more. In the future, they can be delivered to points of sales or bakes to bake at the main production. Such technology provides the natural and intensive development of the taste and aromatic properties of the product. Energy consumption in this case is significantly lower than in the installations of shock freezing.
Ensuring the exact characteristics of air humidity in the chamber is of great importance. In systems of different manufacturers, air humidification in the chamber is performed in different ways, but the general is the principle - the smaller the drop of water vapor, the better the atmosphere in the chamber. Usually, water vapor consists of moisture particles of 100 to 150 μm, which fall at a speed of about 100 cm / s. In modern climatic installations, devices are used to create a water vapor, the magnitude of the drops of which is only 1 μm. Such drops are lowered much slower - at a speed of 1 cm / s. In this case, in the climate chamber "hanging" a light fog that envelops cooled semi-finished products in storage mode or slow maturation.
The smallest drops of water vapor are extended evenly throughout the volume of the chamber and constantly in time, which contributes to the optimal flow of biochemical and microbiological processes, protects the billets from tangling and drying. Very subtle aerosol spraying of water can be obtained using special nozzles operating under high pressure. Due to the application in the system of preparation of water inverse osmosis and ultraviolet irradiation, a high degree of purity and semi-finished hygiene is achieved, the absence of calcium deposits in the spray system.
Technology Coolrising From Wachtel is designed for controlled proofing of blanks when cooled. Test blanks at a temperature of 20 ° C are loaded into the climatic chamber and for 6 hours are cooled to 3 ° C. At such a temperature of the workpiece can be stored up to 48 hours after long-term cold storage, in which fermentation processes slowly occur, the blanks can be immediately applied to baking. The advantage of the climate attachment of this company is that the temperature modes can be set a week ahead, taking into account the specific manufacturing program of the enterprise.
In automatic climatic chambers GVA, Miwe can also be programmed to program the temperature regime to ensure the loading of the semi-finished product into the oven in the time planned earlier. You can automatically if necessary to increase the temperature in the chamber and carry out the final phase of the proof at 20-30 ° C.
The company "Koma" (Netherlands) produces fully automatic CDS Sunriser climatic cameras for long-term test technologies. Microprocessor control of these chambers allows you to accurately monitor and adjust the temperature and relative humidity of the air, as well as the degree of its circulation in the chamber. Temperature ranges of this installation make it possible to implement a variety of air conditioning options for test semi-finished products for slowing down and interrupt fermentation, low-temperature storage, shock freezing of finished products.
The use of cold in technological processes of bread machine requires deep knowledge, highly qualified personnel and modern equipment. The combination of reduced temperature and the duration of individual stages of the technological cycle must be selected and implemented very carefully, possibly only when using high-quality equipment. European machine builders have developed and implemented refrigeration and climatic chambers with control systems providing programmable cooling and heating in wide temperature ranges.
Experts note that the main advantages of a long-lasting test from the use of cold are as follows:
- significant improvement in taste and aroma of baked products;
- improving the structure of the ball and painted crust;
- the possibility of storing the range of test billets for many hours without loss of quality;
- convenient delivery of test billets into sales points without special climate transport at any time of the day;
- reduction (by about 20%) of the required amount of yeast and enhancers.