Selyansky bread with sourdough in a bread maker

Category: Sourdough bread
Selyansky bread with sourdough in a bread maker

Ingredients

Baking flour 300 g
Rye flour 100 g
Whole grain flour 100 g
Sourdough (100%) 100 g
Liquid (water with any sour milk) 330 ml
Live pressed yeast 4 g
Sugar 1 tbsp. l.
Salt 1.75-2 tsp
Malt 2-3 tsp

Cooking method

  • The heat crept up imperceptibly, stubbornly drives away from the oven and directs the gaze towards the bread machine.
  • But the pens are already accustomed to doing everything as close as possible to the correct technological processes, in which all its useful properties are manifested in the bread, the taste and aroma are revealed to the greatest extent.
  • I decided not to make discounts for the bread maker in this regard either, and that's what happened to me.
  • SELIANSKY BREAD WITH LEAVE IN A BREAD
  • Bread flour - 300 g
  • Rye flour - 100 g
  • Whole grain flour - 100 g
  • Sourdough (100%) - 100 g
  • Liquid - 330 ml (shake water with any sour milk to the 330 ml mark, I took two tablespoons of sour cream), divide the liquid into two equal parts
  • Live pressed yeast - 4 g
  • Sugar - 1 tbsp. l.
  • Salt - 1.75-2 tsp.
  • Malt - 2-3 tsp
  • 1. Sift 300 g of white flour into a bucket of a bread machine.
  • 2. In a separate container, mix half of the liquid with sourdough and rye flour.
  • 3. Put the mixture in a bucket of bread maker on the flour.
  • 4. In the same container, mix the other half of the liquid with yeast, sugar, salt, malt and 100 g of whole grain flour.
  • 5. Put the mixture in a bucket at the very top.
  • 6. We turn on the program French bread.
  • In Panasonic the duration of the French Bread program is 6 hours. Of this time, in the summer heat, at least 2 hours are allotted for temperature equalization. We use these 2 hours with maximum benefit, we have everything in business - the leaven is working on rye flour, and the yeast is activated in the whole grain flour.
  • Owners of other models of bread makers can simply do all the above manipulations a couple of hours before starting the program.
  • It is advisable to follow the batch. Sourdough and flour are different for everyone, you may need to adjust the bun. I had it sticky and slightly smeared along the bottom.
  • The whole process fits perfectly into the framework of the standard program, and the result is a delicious, slightly rubbery, elastic bread with a shiny crumb. Practically does not crumble.
  • Like this:
  • Selyansky bread with sourdough in a bread maker


Zest
Zest
Today I tried to make the same bread, but I replaced 100 g of whole grain flour with 100 g of rye (total - 200 g of rye flour).

The remaining ingredients remain unchanged.

The procedure has slightly changed compared to the previous version.

1. Sift 200 g of bread flour into a bucket of a bread machine.

2. In a separate container, mix half of the liquid with sourdough and 200 g of rye flour.

3. Put the mixture in a bucket of bread maker on the flour.

4. In the same container, mix the other half of the liquid with yeast, sugar, salt, malt and 100 g of bread flour.

5. Put the mixture in a bucket at the very top.

6. We turn on the program French bread.

Bread in the oven, I'll add a photo later.

Zest
And here is the wheat-rye arrived in time. I added 2 tsp to it. ground coriander, sprinkled with crushed grains on the top.

Selyansky bread with sourdough in a bread maker

Selyansky bread with sourdough in a bread maker

What can I say? .. There is no complete coincidence in taste with bread from the oven. However, these breads also moved away from the standard taste of breads from a bread machine. Somewhere between heaven and earth, halfway from the bread machine to the oven
Sergey Kornilov
You have such a beautiful sprinkling on the roof! How can this be achieved?
I get sprinkled all the time ...
avgusta24
Zest
The bread is very beautiful and delicious. May I ask a question? What is sourdough (100%)
Zest
Quote: Sergey Kornilov

You have such a beautiful sprinkling on the roof! How can this be achieved?
I get sprinkled all the time ...

everything is very simple, sleight of hand - and no fraud. 5-10 minutes before the start of the baking process, open the bread maker and gently grease the top of the bread with something. You can lubricate with anything, if only it becomes wet - and a scrambled egg with milk, and just milk or kefir, in my case it was just water. Gently peeped on top of my head from a small spray bottle and sprinkled it with sprinkles.
If you want it to be completely reinforced concrete, then you need to grease the top of the bread with a loose egg (or an egg with milk), then apply sprinkling, and gently grease on top again. Do all the manipulations quickly and carefully so as not to damage the bread.

Zest
Quote: avgusta24

Zest
The bread is very beautiful and delicious. May I ask a question? What is sourdough (100%)

Starter cultures come in different consistencies - dough, semi-liquid and liquid. It is advisable to indicate their moisture content in recipes in order to know how much flour and water is added to the bread with sourdough.

100% sourdough is a sourdough that consists of equal parts flour and water.
That is, 100 g of 100% starter culture consists of 50 g flour and 50 g water
avgusta24
Thank you Can you give a detailed recipe for this leaven (or a link to it)?
Zest
Quote: avgusta24

Thank you Can you give a detailed recipe for this leaven (or a link to it)?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8151.0 here is a list of starter cultures used by members of the forum. Personally, I have a French one. See what you like best))
Suslya
I, too, decided to remember ... and somehow it was unsuccessful, the bread rose very beautifully, and then I curled it during baking. At the beginning of the kneading, it seemed to me that there was not enough liquid, it splashed a little, and then I had to add flour. I have already forgotten what a bun should be

Selyansky bread with sourdough in a bread maker

but it turned out very tasty, the crumb was baked perfectly, airy, porous.
Zest
Suslya

well, here, very soon all lovers of baking in the oven will go to the topic "Help, nothing comes of it" in a friendly crowd to refresh the memory of the forgotten skills of using a bread machine

It's okay, forgetting to use the bread maker is almost as impossible as riding a bike. Don't rush to add water too much. As all the ingredients are collected "to the heap", let them mix for 5-6 minutes, and then decide whether you need to add something. My gingerbread man was sticky and smudged a little along the bottom.

Judging by the photo, you have a lot of liquid and / or yeast, I suppose, and you yourself know all about it

Summer is long, there is still time to "remember everything"
Suslya
Yes, a lot of liquid, that's for sure. I saw it myself later, here I am such a hurry, I had to wait a little, and I see, it seems like a lot of dry crumbs, that's what happened .... what happened. Yes, I used little HP, immediately switched to sourdough, and used her birthmark only for kneading. Well, nothing, I'll fix it.
DonnaRosa
Quote: Zest

SELIANSKY BREAD WITH LEAVE IN A BREAD
With Borodinsky, my puncture came out.
I had no flour-like malt,
and kvass concentrate only painted over the dough.
I can bake Selyanskiy bread without malt or even not start,
until I get the flour one?
My leaven is good.
Suslya
And today I decided to please my KhPeshechka, but this is ... all just kneading and kneading ... In general, I put it on a delay, ran away on business, and when the stove came, it was already squeaking. I open the lid ... and there is a handsome man

Selyansky bread with sourdough in a bread maker
Zest
handsome)) Well I said that over the summer you will remember how to bake in a bread maker
kava
Quote: Suslya

And today I decided to please my Peshechka, but the same is ... all just kneading and kneading ...

Every time I put the ingredients in the HP I am tormented by the choice between the "full-length" program and "kneading" (for further baking in the oven). While the score is in favor of the last Susl, a beautiful loaf! Well done!
Zest
Little is baked according to this recipe, more "maniac" technology ... close to the real one. And what is our forum? BAKERY. Where, like, I threw all the ingredients and forgot, and at the exit I got delicious bread ...
But only cats will give birth quickly ... and even then, not always ... And for bread - a certain time is needed.

oh, it's time for me to go from the Bread Maker to another forum, where they bake according to GOSTs ... otherwise they will soon give me a neck or a broom
crosby
Zest you are a great clever !!! I really liked your bread in the context of I will try and make one for myself if it is possible without sourdough, but what is laborious, so the more you invest, the more I will get respect for such recipes
Suslya
Zest, you say straight ... good technology, excellent bread. The most important thing is sourdough. Here I brought a cutter, now I took a photo, so the lighting is not very good, but you can not see anything with a flash, it lights up

Selyansky bread with sourdough in a bread maker
crosby
Well, why should people tease people at night looking; D all have already expired with saliva
Suslya
You let the leaven grow and then you will give us bread, one better than the other.
Zest
Suslya

Good such crumb, worthy
Immediately thoughts got into my head - and get it out of the bread machine at the dough stage and bake in the oven
Suslya
Yes, I would have done so ... if I had been at home, I had to leave urgently, so I fell asleep everything, set it on the timer, came, and here he is.
DonnaRosa
You can throw tomatoes at me.
I prefer not time consuming recipes.
That's why we bought a bread maker.
Zhivchik
Suslya, well done! The bread turned out
I'll have to please my HP.
But what is the weight of the loaf to set the timer? Medium (750 g) or large (1000 g)? If more than 1 kg, then I'm afraid my stove will not cope.
Suslya
I exhibited 750 grams, the bread turned out to be 865 grams, so XPeshechka can handle

DonnaRosa , but here nothing time consuming fell asleep and FSE.
zarelena
Thank you so much for the wonderful recipe. This is the first option I have tested, which is ideal for a bread machine (no need to be smart, include one program and you get a wonderful bread). I have hop sourdough, the bread turned out to be very tasty and beautiful. I recommend to everyone
Zest
zarelena

thanks for the positive feedback))

Bake for health
May @
Zest, I baked your bread today, it turned out good, I liked it. Here is the report.

Selyansky bread with sourdough in a bread maker Selyansky bread with sourdough in a bread maker

First, I set a program in which first there is heating for 30 minutes. And then this program was interrupted and baked on the main one. Thank you, I went to put a plus sign.
Zest
Ahhh, what a handsome

Good girl, how well it turned out
Inusya
Selyanskiy bread won me over in the photo! And I am not yet a starter starter, but already ripe. Romochka's MK starter culture, already fed, is ready to use. I want to start with your Zest, handsome. If I succeed, I will definitely report, if not, I will bother you, okay? Painfully good!
Inusya
Zest, thank you very much for the peasant recipe. Everything worked out for me! Of course, in your photo it is much more beautiful, I think because of the stove. In my "super" -Orion maxim. French time -3.50. I had to turn it off, let it stand for 2 hours additionally, and then bake. It would have been possible to distance a little more, but I was afraid that she would sit down.
Zest
Quote: inusha

Zest, thank you very much for the peasant recipe. Everything worked out for me! Of course, in your photo it is much more beautiful, I think because of the stove. In my "super" -Orion maxim. French time -3.50. I had to turn it off, let it stand for 2 hours additionally, and then bake. It would have been possible to distance a little more, but I was afraid that she would sit down.

photo in the studio !!! I'd like to see some bread

Indeed, I am very glad that the beginning was made with this recipe and everything worked out
Inusya
Zest, while the essence and the matter, the bread was "destroyed" in the stomachs, but now the second is coming. I will risk the distance a little longer, given the past shortcomings; after disconnecting, I will move it to the battery and add another hour. I will not give it to anyone until I take a picture (if there is no shameful option) ...: umnik2: We are waiting.
Inusya
: girl_haha: Girls, explain how to insert a photo, otherwise I don’t even understand how to add it to the message? I'm a Super Programmer !!!
Zest
Quote: inusha

: girl_haha: Girls, explain how to insert a photo, otherwise I don’t even understand how to add it to the message? I'm a Super Programmer !!!

I usually do this. And doo, I follow all the recommendations there, copy the link and paste it here
Inusya
Selyansky bread with sourdough in a bread maker
Inusya
https://Mcooker-enn.tomathouse.com/r-image/s45.r.1/i107/1012/ef/26b32d4f8e3f.jpg
Together, they coped with my stupidity (in the sense of a programmer), for which a special thank you! And here is my invention! After a couple of hours it will cool down, I'll do it in a cut ... Raisin! Let me kiss you !!! URRA !! Now you can't eat hot ...
Zest
Quote: inusha

https://Mcooker-enn.tomathouse.com/r-image/s45.r.1/i107/1012/ef/26b32d4f8e3f.jpg
Together they coped with my stupidity (in the sense of a programmer)

well, don’t offend me ... you never know what we don’t know how to use? ... I’m, for example, from the most everyday - with a photo shop on you and sooo quiet

We are here about what - about bread! It's good that it turned out

One of these days I will not be a beech, I will not clamp down on recipes (or rather, consider that it is already so clear), and I will tell you how to achieve the same result without the use of excessive mixing and stirring ... Whole autumn such bread baked .. and even in a bread maker I have it on the sheets with handwritten notes as "Everyday".
Inusya
Selyansky bread with sourdough in a bread maker
Here, Raisin, the work has cooled down and in the context. By the way, it tastes much better than the first one, I think because this one was able to distance one hour more, and the difference in taste is significant. And further. I replaced the malt with dry kvass, and besides, I was worn out and instead of 2-3 teaspoons I poured the same amount of tablespoons. Otherwise, everything is exactly according to the recipe. Not dry and very delicate. In general, I like it when the crumb is not dry. In general, great, I'm happy, thank you very much for the recipe and support! See you later!
Freken Bock
Zest , let's rather everyday! And advise how to cope with sourdough in a bread maker, if the French mode is not the same as we have in Panasonic, but 3 hours. I released my leaven into the world. I feel responsibility.
Zest
inusya

(y) great crumb))

Freken Bock

I'll try to quickly, but I'll just buy new flour, otherwise Amina has deteriorated so much that there is no strength

So the actual French mode in Panas is about 4 hours, up to 6 hours due to the temperature equalization period is delayed. We can neither bypass it nor jump over it, so we use it for good

And for other bread makers, you will have to create it artificially. Do everything according to the recipe, and "start" the program in a couple of hours. But all the same, the first time an eye and an eye will be needed. It is quite possible that there will not be enough time for the ascent. In this case, you will have to interrupt the program, allow the distance as it should, and then turn on the Baking.
Inusya
Zest, thanks for the appreciated work! But in general, a firebrand with a stove pushes me to think about purchasing a worthy option. As my husband says, if you want the result, do not save on equipment. And now I like the starter cultures more, and the thought of the upcoming wrapping a blanket around the battery with the stove does not comfort me. Immediately to eat will be overwhelmed ... But I will wait for your recipes (can I be on YOU ?, we are already like one family). Experiments continue ...
barbariscka
Zest
I baked bread with c. with flour on rye hop sourdough. Great bread. Thanks for the recipe and especially for the idea of ​​how to make sourdough bread on the machine in HP. You can safely put on the timer at night and wake up in the morning to the aroma of freshly baked bread
The photo is not very good, but the bread has risen to the end of the bucket, the taste is wonderful.
Selyansky bread with sourdough in a bread maker
A digression from your recipe: I did it on beer, did not put malt, instead of sugar 1 tsp of honey +1 tsp of holosas, a pinch of anise and a pinch of caraway from spices. I think that seeds are very suitable as an additive. This time I only sprinkled them on the top.
This bread will definitely go into my piggy bank of the best breads, especially when you need to bake good bread without much hassle, so many thanks to you for your work
Inusya
barbariscka! Oh-oh-oh what !!! : girl_claping: Wow, the photo didn't work. If only a little more, then the smell would be transmitted! Immediately scrapped the recipe changes, how stunned!
And you can clarify about the holosas? What does it give and how to replace it?
And also: hop according to local recipes or some kind of your own? specify, if not difficult, I have not tried it yet, but there is a lot of hops. And that is a very attractive result!
And in what mode? preferably with an indication of the time, otherwise it is necessary to get used to my oven. Please!
barbariscka
Inusya
I have HP Panasonik SD-255, so I made French bread on the program. In this program, the temperature is equalized from 40 minutes to 2 hours 5 minutes. I connected all the ingredients as written in the Raisin recipe and turned on the program. This time, the temperature equalization took exactly 40 minutes, the kneading began -20 minutes, 4 hours remain for the rise .. Somewhere in the middle of the rise, you could hear how the dough was stirred a little, but I did not notice the exact time. Baking 55 minutes. 5 minutes before baking, greased the top and sprinkled with seeds.
I made the hop sourdough according to the recipe given here at KhP in the monastery sourdough, number 3. The leaven is very strong.
Holosas is a rosehip extract. Sold in a pharmacy. Gives color, contains vitamin C, I tried it in bread and I liked it, very delicate taste. It goes well with cumin and anise.
You can replace it with maltose syrup, chicory extract.
I tried to answer all your questions. If I can still help you, I will be glad. Good luck with your baking!
Inusya
barbariscka, a huge merci for the details, I understood everything, I think I'll try. If it works out, I'll report it!
Inusya
barbariscka, another question arose along the way. Or rather two. Does it matter with what flour to charge this monastery?
And one more thing: how long can it be stored, more precisely, can it be used only once until it is consumed, or even then somehow it can be fed and grown like other ferments? Please answer or maybe a link to "more details", so that I do not get lost in the topics.
barbariscka
Inusya
In order not to clog the topic, go to the Monastic sourdoughs, I will answer you, as I did, probably other sourdoughs will be able to suggest, advise ... It is not necessary to make this bread on hop sourdough, there are others in the subject of sourdough, see if you can more like something else. It is the same as all sourdoughs: it must be fed, stored, etc. ..., there is no way to go anywhere.

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