Sourdough rye bread in a bread maker

I have never tried it with sourdough yet, but the other day I think I will be able to start this activity and bake it.
And the bread in the picture is so beautiful, it just drools

And I supplemented the first post with photos of kneading, proofing, you can take a look.

Do you place the formed dough in a mold without a stirrer?
Or does she stay there?

Without stirrer. there will only be proofing and pastries.

Without stirrer. there will only be proofing and pastries.

What program? The oven still settles the long-distance dough with a spatula after a while.
Or is there something wrong?
Can I adapt this recipe for Panasonic 255?
Does bread taste sour or insipid?

And this is ...... I don't have a program, semi-manual mode, so to speak, kneading on the program "Dough" and proofing until it is doubled and "Baking". In the first post, I described everything.

And this is ...... I don't have a program, semi-manual mode, so to speak, kneading on the program "Dough" and proofing until it is doubled and "Baking". In the first post, I described everything.

I already copied the base from your first post.
But not everything is clear in order to start baking this bread in H / P Panasonic 255
Throwing away failed bread is not the case.
We need to prepare thoroughly.

If there is no second grade flour? It is not for sale with us.
Can you replace it with coarse wheat?

Preparation is good.
The flour can be replaced, of course, now I don't have 2 grades either, I added what I had, I threw the highest grade into the last bread.

Preparation is good.
The flour can be replaced, of course, now I don't have 2 grades either, I added what I had, I threw the highest grade into the last bread.

Thank you for your attention to my question and thank you for your time.

Hello, tell me, in the recipe on the first page you can use any sourdough.

I think that it is possible, the principle is the same for leavens.

[Suslya]

Suslya
I can't stop thanking you for this recipe! Now the bread is cooling down. I didn't mold it today, I just slightly tweaked the bun an hour after kneading, and then, at the signal of the alarm clock, I turned on the Baking and that's it! I took out an excellent bread. I will not exhibit the photo, because my bread is already showing off in your Temko, otherwise it will be immodest! Just another THANKS!

Please be healthy
It is very pleasant that you succeed. And you don't show the photo in vain, that's in vain, and there is nothing modest about it. On the contrary, I am very pleased to see the result of your work.

[Suslya]

Suslya, you have an excellent leaven, and bread is a fairy tale! You managed to figure out how to cook it, for me it is still a dark forest. Nothing happens with the leaven. I wanted to ask, what kind of flour do you use when making the leaven? At the first stage, everything goes according to plan with rye flour, but then it gets worse and worse and finally the sourdough becomes sour and moldy. I use premium flour, maybe it's better to use the first grade or the premium with the addition of bran? Tell me, please!

I feed my sourdough with premium flour, sometimes 1 or 2 grade also goes, but before baking rye bread I feed it 2 times with rye. Then again I switch to high-speed. It has not grown moldy yet. Just when feeding a / c, growth slows down a little, the sourdough eats it longer, but grade 1, 2, the bran is already tasty, then it will grow faster.

If mold appears, then the starter culture has low acidity and few lactic acid bacteria. It can be assumed that you are keeping her in too sterile conditions. No need to wash the dishes in which the leaven lives (T.E initially the jar should be clean, and every time you do not need to put it in a clean jar). When stirring flour in water, do not hesitate to remove the remaining dough from a fork or spoon back into the jar with your fingers. (excluding days of women's joys). Try kneading thicker than recommended. The sourdough strictly according to the recipe does not live with me, but very much even with my variations. Do not rush to bake only on young leaven, let it grow stronger. Only with sourdough did I start baking when she was almost a month old, and before that I added a little yeast. Less and less every day.

[Viki]

If mold appears, then the starter culture has low acidity and few lactic acid bacteria. It can be assumed that you are keeping her in too sterile conditions. There is no need to wash the dishes in which the leaven lives (i.e., initially the jar should be clean, but every time you do not need to put it in a clean jar). When stirring flour in water, do not hesitate to remove the remaining dough from a fork or spoon back into the jar with your fingers. Try kneading thicker than recommended. The sourdough strictly according to the recipe does not live with me, but very much even with my variations. Do not rush to bake only on young leaven, let it grow stronger. Only with sourdough did I start baking when she was almost a month old, and before that I added a little yeast. Less and less every day.

I really created too sterile conditions for the starter cultures, scalded the jars, dried them and only then put the dough there. But I do not intend to give up, I hope I still get the leaven. She put the Frenchwoman again, a semi-finished product from Viki on the way. I look forward and hope for a joint contact with the leaven!

You just need to remember that leavens are a community of living organisms. All sourdoughs talk with their sourdoughs and do not consider themselves crazy. My sourdough lives in a liter glass from a blender. From it, I take all the sourdough into the dough, shake what remains on the walls intensively with water, add flour and cover it loosely with a lid. If I bake the next day I leave it on the table, if not, I put it on the windowsill.

[Summer resident]

Thank you, Summer resident! I will take into account everything and such a nuance, too, I will talk with leaven. When I put the bread in the oven, I say: "Bake bread, lush and kind!" Household people laugh at me.
I began to add 1 tablespoon of bran per 100 grams of flour to the premium fermenting flour, I think now things will go more successfully!
Thank you!

[Summer resident]

Once again I want to thank you, Summer resident! You suggested, gave information for thought, why my leaven does not want to take root.
"... this is a community of living organisms"- you said, and:" The sourdough strictly according to the recipe does not live with me, but very much even with my variations. Do not rush to bake only on young leaven, let it grow stronger. Only with sourdough did I start baking when she was almost a month old, and before that I added a little yeast. Less and less every day. " I began to treat leaven in a different way, looked for a way out and - found it! First, I added a piece of yeast dough from bread baking to my sourdough, and every day I renewed it with just flour and water. At first she grew up as if reluctantly, yesterday it was better, but today ... eight hours have passed and she is what she has become. I put pancakes on it for now, let's see how it tastes. The sourdough itself tastes weak - sour, very pleasant. I am so happy today! Thank you, Summer resident, Thank you Susleand Viki. Indeed, thanks to her experiment with a semi-finished sourdough product, I dared to add yeast dough to my sourdough. According to her, the yeast dies in the sourdough after 18 hours, leaving a more favorable environment for the development of wild yeast. And here it is, my leaven! I hope she will live with me for a long time and delight my family with delicious bread!

[Suslya]

Suslya thank you very much for the recipe, I like everything and taste and color, only here is one problem of bread, why is it very cracking from the top here

can tell me what my mistake is.

[Suslya]

Yesterday I made bread according to the Susley recipe, as it was decided at the family council
Here's what happened

I liked it very much, ate it in five minutes, Finally I got rye bread
Thank you, Suslya per recipe
My bread also has a little cracked roof, like Swetab, he probably did not get it? or what is my mistake

Girls, I just didn't get enough bread, so it cracked. He went up and tore the roof off. It happens to me too

Hello everyone, I always bake bread according to your recipe, the bread is very nra, but only sometimes it turns out some kind of sticky, moist inside or something, can you tell me what it is from.

What can I say .... either it is not baked normally, or you knead the dough ... What is your consistency? sticky, wet?

I do not knead the dough, but it is so sticky. Maybe it’s really a little under-baked, I take 1.5 norms, and bake for 1 hour 10 minutes.

Once 1.5 norms, then most likely it is not baked.

And how much time to add to my norm. Thanks for attention.

Try at 1.30

[Suslya,]

Suslya, Thank you, I already baked according to your recipe, I liked it very much, only my husband and I didn't taste enough salt! Today I decided to repeat it with 400 grams of sourdough! But I still don't know what I have done, because after kneading, the dough turned out to be liquid and liquid! I was still thinking about what kind of flour to add, I decided to use wheat! I don’t know how much I added in the end, maybe it’s not enough, I don’t know what the dough should be, the experience is not enough, but I really didn’t want a thick bread, like it came out last time! Now I'm worried!
In general, when I left the dough on the proofer, I suddenly saw measured and already sifted wheat flour on the table in a plate! )))

And yet there is a lot of starter culture for 400 grams! Not baked in 1.5 hours of baking! But the roof is flat, not cracked and it pleases! I dry the pieces in the toaster and it turns out very edible! The main thing is not to throw it out, otherwise I have fed the trash can so many times, it's a shame that she is such an inept!

In general, when I left the dough on the proofer, I suddenly saw measured and already sifted wheat flour on the table in a plate! )))

Oh, how familiar! but with me it is usually the same with liquid, if I knead the yeast dough, pour half so that the yeast would work, then I throw flour and I don't understand what it is! and I remember that half of the liquid on the table is

[Suslya]

Suslya, thank you very much for such a delicious and aromatic bread!
Everyone, without exception, to whom I gave to taste bread according to your recipe and other breads, were told that "this little black one is the most delicious."
So he registered with us

True, the roof turns out to be flat, so I don't shape it
But the taste and smell are just a classic of the genre THANKS!

The structure is good what you need! and with the roof of the rye it is always like that, such capricious

[Tanyushka]

Tanyushka, so I baked your bread.
And then I was completely lazy with this heat. I don't bake in the oven.
And today I decided to repair it in HP.
Just hot and hot.

Ai good kakooooy The roof is super-awesome !!!! And the cut? section hde?

[Zhivchik]

Zhivchik , so even and neat .... Lovely .. Well, at least now to the exhibition!

[Mila007]

Ai good kakooooy The roof is super-awesome !!!! And the cut? section hde?

I do not know. Did you have to make a cut?

Mila007, Thank you!

well, this ... but will you try?

[Zhivchik]

Did you have to make a cut?

Zhivchik, I mean a photo of the cutter. A noble loaf turned out. But we want to see the crumb!

[Suslya]

Suslya, tell me, what is the percentage of flour and liquid in the leaven?

[Zhivchik]

Zhivchik, I mean a photo of the cutter. A noble loaf turned out. But we want to see the crumb!

Semyon Semyonich ...

I liked the pulp. Just such that you can eat.

[Zhivchik]

Zhivchik inserting your photos, especially since they have already baked, they could also answer my question

[Zhivchik]

Zhivchik inserting your photos, especially since they have already baked, they could also answer my question

Tatjanka_1, firstly, you did not address me, but Susla.
I quote:

Suslya, tell me, what is the percentage of flour and liquid in the leaven?

If you "ask", then I can answer.
I took 140 gr. flour and 140 ml. water. + 1 tsp I added a little sourdough + bran - that's how I fed the sourdough.
My flour is whole-grain rye - it takes more liquid than peeled rye. In the process, I adjusted the bun. Instead of whey, I took potato broth + wheat germ flakes.

[Zhivchik]

Zhivchik thanks, that's what I needed to know that 1: 1

Wort, thank you very much, this is the first rye bread that I got right))) I made a quick sourdough
1 cup rye flour
1 table. l sugar
2 tea. l. yeast
water to a batter and ripen for 18 hours. For the whey I cooked kefir. The leaven was thin, so I added an additional tablespoon of flour to the dough, and a third of a teaspoon of yeast (I was afraid that the leaven would not cope). Unfortunately, there are no photos, but the bread turned out to be excellent, with a thin crust and airy crumb. Now I have "Rye sourdough (semi-finished product)" from Viki ripening, I'll try to make it completely without yeast, then I'll put a photo)) Thanks again.

[helga_st]

helga_st , I'm glad that everything worked out for you, and most importantly, I liked it!

Now, now I am with a normal report, I baked with sourdough from Viki, without yeast, everything went up perfectly, not bread, but a song))))

Photo:

[helga_st]

not bread, but a song))))

Exactly - exactly helga_st, song !!! It turned out very beautiful!
The crumb is even, in the sense of evenly porous. Oh, how I like it!

Girls, so I got to this bread. True, there are flaws, the first time when the roof was baked, it was beautiful, but the bread itself was lower than that (then I had nothing to take a picture). And this time I put it on a microwave proofer with a mug of boiling water, it turned out higher, but the roof wanted the best. And why? The leaven is the same ...



And here is the roof, it certainly did not affect the taste


Well, this is a cutaway

But in general we are very pleased with the taste. Thanks for the recipe

I also have a clumsy roof on the rye if you don't make cuts