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My recipe

“Old dough” bread

Introduction

This bread is made with a small piece of dough, which had been left from previous baking. In my case it was a piece of pizza dough, made several days ago. This recipe was sent to me by my Finish foodie friend and when I’d read the recipe for the first time I thought that this bread would taste like a sourdough bread. I’m not such a big lover of the sourdough breads, tastewise I prefer white yeast bread, but being of a curious nature I decided to make this bread.

Old dough bread

REFRESHING OLD DOUGH

  • 120 g old dough (preferably without the fat added)
  • 2 tbsp four
  • 1.5 tbsp water
  • 1 tsp sugar
  • In a bowl combine the old dough, water, four and sugar
  • Mix well and knead until the dough is formed. Leave in the warm place for 8 hours, the dough should rise and become spongy

FIRST DOUGH

  • 130 g refreshed „old dough“
  • 200 g water (mineral sparkling)
  • 250 g bread four (150 g wheat flour+40 g rye flour)
  • 2 g fresh yeast (*)
  • Dissolve the „old dough“ in the water and add in the flour
  • Stir thoroughly, cover with the cling film and leave in the warm place to rise for 2-3 hours

SECOND DOUGH

  • 270 g bread flour
  • 100 g water
  • 30 ml oil
  • 2 tsp salt
  • Add the water into the risen dough, stir well, gradually adding the flour make a dough. Add the salt and oil at the end
  • Shape into a ball, generously dust with the flour, cover and allow to stay until risen by 1,5 of its volume (3-4 hours)
  • Shape the risen dough into the bread loaf, cover with the kitchen towel and leave for 1 hour
  • Preheat the oven together with the baking tray to 240C
  • Spray the oven with the water. Put the bread in, after 5 min reduce the temperature to 220C and bake for 30-35 min
  • Cool on a wire rack
Thoughts and Ideas

(*) 2 g yeast are recommended to add if the refreshed “old dough” is not strong enough and dough rises too slow. I will show the pictures of the process on the forum. From my experience I can tell you that your dough will rise better if the “old dough” is strong. If your “old dough” is made with a small amount of yeast it is better to add a bit of yeast to the first dough, esp. if you are using the rye flour. The consistency and taste of the “old dough” bread is very similar to the sourdough bread. My dough was quite sticky, maybe because of the difference in the flour. It was difficult to shape the dough into a proper loaf, so I shaped it in a Ciambella. I was happy with the result, this bread is perfect for the bruschetta.

Old dough bread