Sourdough rye bread in a bread maker

[Suslya]

lana7386, your bread as always, just exemplary

Suslya
Thank you for the recipe!

Tanya, good afternoon. Current question: Shallow cracks along the roof area in different directions. What does this mean?
Thank you in advance.

shallow cracks along the roof in different directions. What does this mean?

Let me answer? If the cracks are shallow, then perhaps your bread could stand for a few more minutes. But, believe me, it is much better to be under-distance than over-distance. Bread that is left to stand before baking longer than it needs to have a beautiful crust, it becomes paler and rougher.

Viri, good afternoon. Thanks for the complete answer. You are right that the adjustment results in a flat and ugly roof. This I also passed. Smart people learn from other people's mistakes, but I learn from mine. They are more memorable. I read on the website that it takes 10-12 hours to prove black bread and thus (using the refrigerator) tried to raise the bread. The loaf consistently occupied 1/3 of the bucket and this flat roof. I decided that this is a dead-end direction. The next option is the quality of the sourdough and the ratio of sourdough / flour. On the advice of Susley, he began to use the standard "eternal" sourdough and slightly changed its recipe: 400 g of sourdough and 200 g of wheat flour (the rest is unchanged). Sourdough when fed in a jar steadily doubles in two hours. And as soon as it gets into the dough, all her ardor disappears somewhere. I decided that it was not enough, I needed to increase it. And white flour for raising the spirit. Mode - "Rye" in Panasonic. The result improved, the loaf took up the floor of the bucket and the roof is round. Now I will look for the optimal ratio of sourdough / white flour / black flour.
I like sourdough black bread and I will try to get to the bottom of a decent result.
I am writing for those who fail. In order not to repeat my mistakes.

I want to bake this bread in the oven, but I have a square silicone mold ... do you think it's worth the risk or not? It seems to me that such a small amount of dough in a square will be baked like a rye cake ... maybe someone has already baked it not in a loaf form?

You can also bake in silicone, just the sides will not turn out crispy, but otherwise - an ordinary loaf.

Hello! Recently I bought a bread maker, baked, only white bread. All the same, Reshilas will try to make rye with sourdough. I don’t know what’s the matter, either in leaven (eternal for only 1.5 weeks), or that I didn’t have whey, replaced it with kefir, rose 1.5 cm, just not doubly and macrovaty inside (baked for 1 hour 10 minutes)

In addition, the taste is good, (as in childhood) it could only have been more luxurious ...

[vemaska]

vemaska, try adding a little more liquid next time. It seems to me that the bun was rather tight and the young leaven did not have time to raise it well within the framework of the usual program.

Yesterday I tried to bake bread according to your recipe. It rose well, the roof turned out to be pale and somewhat flat, but this is not critical, quite normal for rye, I think. Have not tried it yet. I'll cut it in the evening

I want to say "Thank you!" to the author of the recipe !!!!! The bread is very tasty, with yeast it turns out not at all what I like. I baked twice already, both times successfully, but the second one came out better! Yummy!!!!
Thanks again to the author !!!

Please help with advice. But what if there is no whey for the wort bread? With flour, I realized that it was not criminal and to add VS instead of 2 grades. I have no malt.

And another question, gentlemen, bakers:
I made "eternal", all according to the manual. It wanders and bubbles strictly according to the instructions. It grows too.Divided in half a 400g eggplant of starter culture. I put one part in the refrigerator. BUT I don't have time to bake the second part today. Added 50 gr. water and 50gr. flour in the hope that I will bake tomorrow. Left to wander again. Did I do everything right ?! That is, tomorrow I will use it turns out that 300g of sourdough per loaf. Not too much? Although yes, you need to measure it with a glass. My head is already a mess of what I read.

I will answer, there is no Suslechka yet. Take any liquid - water, kefir, potato broth, just watch the consistency of the bun. Without malt, there will be no dark color. You can use dark honey or molasses instead of sugar. Some people add cocoa (just for color), but I haven't tried it, so I can't say anything.

At the expense of sourdough - if you fed 200 g of sourdough with 50 g of water and 50 g of flour, then before tomorrow's baking it will acidify and the bread will be sour and clogged. Either feed in higher proportions, or keep in a cool place (about 12 *) 300 g per loaf is not too much (up to 400 g is possible)

Oh, thanks a lot for responding so quickly! My leaven is young, I am making it for the first time. And lives in the refrigerator. Now I've mixed it, poured flour / water, and I see that it has begun to grow more actively. Right after 3 days, it just started to grow more noticeably faster. Prior to that, it had been growing steadily by 2 times per day and not falling. So I thought, maybe she is still young and will not have time to sour until morning ?!
But, of course, I'll put it on the window just in case. It's cool at home. I hope that she will survive until morning and not collapse.
Why I also asked about the leaven, because the topics describe in great detail how to start it, but what to do with it then ... everyone has different ways and is scattered on all topics in separate posts. But thanks anyway for not dropping the same question for 125

And such a question out of curiosity is even more: why is there no oil in the recipe? It will ruin everything right?

Shl. As for cocoa, for some reason I doubt that its taste will remain. Therefore, I immediately dismissed this option for myself.

It's warm in my apartment (26 *) and if I leave the leaven in the kitchen (I have a French one), it grows very quickly, I have to feed it 2 times a day. And if yours is cool and it does not oxyderate, then everything is fine. But ... You need to feed the leaven in such a way that the ratio of flour + water with which you feed is greater than or equal to the amount of the leaven that you feed.

And be mentally prepared that some of the leaven will still have to be sent to the toilet

Then I'll go add another 50/50. So that for sure something. In the kitchen we have about 18C. But on the fridge it seems to be the very thing).
Probably it was necessary to initially start in smaller volumes.

I baked bread with sourdough. It went up 2 times, even more. The eternal leaven. Baked in the oven on convection for 15 minutes at 230C and 55 minutes at 190C. The crust turned out to be only fried strongly on top. I also want to fix it.
The bread did not fall, but it turned out to be sticky. Why is this so?
He is baked, nostril. But for my taste, the crumb is a bit sticky. The blade of the knife is sticky. Not in sticky bread, but just sticky. Maybe because the loaf is still a little warm ?! The family really liked it though.

I baked it exactly according to the recipe, but I didn't dare to put it in the bread maker, because the mass was spread over the bucket. Then I barely washed it. I thought that this mess would not be baked at all.

And the taste is the SAME, like the store-bought bricks-and-mortar loaves. Identical! And no malts were needed ... Here's a purely Darnitsky. To be honest, I'm very surprised
For a recipe 5+.
Just help me fix the mistake. How to dry the crumb a little ?! I baked it according to the recipe, I even added a little more wheat.
It remained a mystery to me how to form a loaf). I even smeared this mixture on a wet board with wet hands. Then she sighed, stuffed everything into a non-stick pan-shaped dish and put it on the proofer. With a wet hand only on top I leveled a bit. It was also parted for 2.5 hours. There were no problems at all with the leaven. As yesterday I fed a 200g can of sourdough with 50g of flour and 50g of water, so it stood with me until today almost lunch on the windowsill.It didn't settle and grew 2 times.

Here's my bread:
🔗 🔗

...
The bread did not fall, but it turned out to be sticky. Why is this so?
...

It is required to select the amount of water for local flour.
Compare the stickiness of the baked bread crumb 3-5 hours after baking, it is more sticky in hot bread.
If the question about the stickiness of the crumb remains, then first reduce the total amount of water in the recipe by 10%.
Success!

I've baked this bread twice already. I like everything except the crust. I can’t change the temperature so that the crust doesn’t turn black. Of course, I don't have a baking stone.
I bake for 1 hour in the convection oven (in mine it is the "Confectionery" mode - rear heating element + fan), first 10 minutes at 230C, then 50 minutes at 190C. The crust is completely black and thick on all sides. I tried to bake for 50 minutes, it seems to me that it is not baked. The stick is sticky. I tried it with steam / water and without it. What am I doing wrong? Maybe you need an oven under the lid?

... I can’t just find the temperature so that the crust doesn’t turn black. ...

Bake at 180C, close the lid, a toothpick between the lid and the mold helps to solve the problem. The crust color will be the same on all sides.

...
Yesterday I made my own program for rye-wheat flour on beer (unfortunately, without it, I do not risk using only rye flour yet),
...

The eyes are afraid, but the hands are doing.
Ask, (more convenient in my forum thread ), if something is not very clear, I will explain.
If you really want pure rye bread, bake and everything will work out.

Susl dear, take the report!

🔗

Mashun, I accept the report! put five! How is it? did it go well with lard?

With lard, that's it ...

but I just can't get rye bread (((: (my leaven is "eternal", the recipe is from the instructions for HP Panasonic + I add a little prune and kupaga. I am writing from work, so I can not write a recipe) (so you could estimate what my errors), the last time the bun turned out to be excellent, smooth, even, baked in the oven with a light bulb for 2 hours, it rose well, baked goods took an hour. how the porridge becomes, cut off the crusts from the sides, ate the rest, to the birds: cray: It seems that if the roof was torn off, it means there is not enough water, but why such a sticky crumb ???

Sea try to reduce liquid and add baking time. I bake 1h 10min always baked

tat-63. you know, I looked at the bread dough on the first page of this temka - so it all floats! and write that the crumb is excellent, not sticky. If the water is reduced, what will happen to the roof?

Yes, that's right, there is no kolobok, there is rye flour in relation to wheat, 80% - 20%, this is rye and wheat dough.
sea39, I don’t know what recipe you baked, what proportions there were, so I don’t know what to answer. As a knowledgeable person told me, Omelochka is ours, prunes make the dough viscous, maybe that's the whole point.

Wort, I also have not pure rye, here is the recipe by which I baked: yeast-0.5 tsp, sourdough-200gr, wheat flour-175gr, rye-275gr, salt-1.5 tsp, r / oil-2st l, malt-40gr , boiling water-80ml, honey-2st l, water-230ml. Kneading on the "pizza" mode, proofing in the oven with a light bulb for 2 hours, good rise, baking-1 hour. As a result, the roof burst completely, the crumb sticks inside, I can't say that it was not baked, but it turns into mush in my mouth: cray: Maybe now, someone can tell me what my mistakes are? The leaven rises well.

... Can now someone tell me what my mistakes are? The leaven rises well.

Reduce water by 50 ml and rejoice.

I bake this bread all the time, but today I added two tablespoons of rye bran and a couple of tablespoons of vegetable oil. Here's what happened:

Outside, maybe not very good, but inside ... And very tasty!

To the author of the recipe - Bravo! It worked the first time. It is especially pleasant that I also made the leaven for the first time in my life and not super successfully. I thought that the dough would not rise. The Khlebushekino dough was kneaded steeply, because I added a little milk to make the dough thinner as you recommended. Probably overdried the flour. Taking into account the non-summer temperature in the house, 2.30 went up and 1.10 baked. I didn't lay out the dough from the bucket. With a wet hand, she pulled out the spatula and smoothed the top. Baked by weight M. Thank you from all the family bread-eaters. Photo report below:

Tell me, is sourdough and yeast compatible? My bread does not fit well for others, and together with the leaven, it turns out to be low.

tat-63, of course, are compatible, because "wild" yeast and lactic acid bacteria coexist in the sourdough itself. Many, while their leaven is still young and weak, help it with yeast, adding a little to the dough.

Hello Bakeries !!!

This is the first time I am writing. Now rye bread is baked on the "eternal" leaven, which I heroically grown and I hope I did it successfully.
There is half an hour left and I hope I will get no less successful bread, the recipe for which is given on page 1.
It took me longer than in the recipe (3 hours 15 minutes) and therefore I will take pictures only tomorrow, since it is now 2 am. I was late.

Well! Photographed this "MIRACLE"!




The view is not at all profitable - the roof collapsed. Quality: I liked the taste very much - a real blackie! True, a little damp and very hard crusts. But, if I understand correctly, then the reason is that:
1.the sourdough was only 4 days old, and no yeast was added
2. the dough was obviously liquid, I saw it, but I didn't do anything on purpose. I wanted to see what happened.

MASTERS, can you please tell me if I am reasoning correctly about the reasons for the shortcomings of this baking and how, without having a kitchen scale, you can navigate and, at least approximately, measure out the required number of grams of sourdough with spoons?
The leaven, by the way, is now in the refrigerator and has already doubled overnight.
If you take it out, then you need to feed it right away or let it warm up first, and then put it back in the refrigerator?

I look forward to hearing from you.

... Tell me please, ...

For Mulinex, a normal loaf turned out, reduce the amount of liquid by 50 ml and you get happiness.
Since there is no scale, write down your proportions of bulk ingredients, starter culture and liquid each time and repeat the good ratio.
Baking success is exactly the same.

Thank Ivan28

And don't tell me how many grams of sourdough is in one tablespoon? I found in one place that 25 grams. When I scored a full spoon, it seemed much heavier. That is why I began to doubt.

Sourdough cut in a tablespoon, volume about 15 ml., And weight about 20-25 gr. looks like the truth

THANK YOU!!!!

And here I also baked some bread. I reduced the water by 50 ml, added germinated wheat grains. The baking time is 50 minutes, not 1 hour 10 minutes as with the recipe.


I want to share information about the preparation of grains into dough: I just crushed the sprouted grains (received flakes) and scalded them with boiling water. Then straight into the dough. They were not hard in the finished bread, and the valuable qualities are certainly higher than if these grains were boiled.

I just didn’t taste as "sour" bread as the previous one. And I really like the sourness. So I thought: was this leaven not sour enough? People, tell me, please, what to do.

Increase the amount of starter culture and its growth time.

Thank you, Vanya.

And advise some of your "zest" for baking wheat sourdough.

And advise some of your "zest" for baking wheat sourdough.

It is so simple!
Look at your mood, what to eat and read the list of recipes on the forum.
You know, I won't eat that much!
You will find so many craftsmen here who are great at baking bread and talking about it. For every taste and desire.
If we talk about my taste, then I would pay attention to wheat bread made from coarse flour, but without bran and all kinds of additives.
Although additions such as fried onions or mashed potatoes make these breads very attractive as well.
Advice, read and see the photos.
Look back at yourself and your mood.
Success and ask if that is not very clear.

Thank you!

I put it in a bucket

I put it back in the HP for proofing, here was such a bread in 2 hours 20 minutes.

And baking 1h10min.

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Can you explain please. how to prove, what mode to set? I can't figure out what to do: I have a "dough" mode of 45 minutes and I just can't program another time (I'll turn it off myself after 30 minutes). And then I don’t know how ..

Can you please tell me, after kneading the dough should be put for proofing in the already switched off HP? Or do not turn off HP? There is a little heating, if after the end of the mixing program it is not turned off?

THANK YOU VERY MUCH for the recipe! I was looking for just this: in sourdough, for a bread machine, simple and so that everyone would like it. Your recipe is great! I have rye sourdough, but not "French". The bread is light, with a thin crispy crust and is so easy to prepare. THANK YOU!!!

Thank you for the recipe, it has become the main "black" bread in our family ...
Since there is usually no one to monitor the rise, and in general we usually make bread "on the timer", at night or while everyone is at work, I got used to doing it on the panasonic sd-257 "diet" mode. Increased the amount of all ingredients by one and a half times. Panasonic has a rather wide and large bucket, and this is how bread of more familiar, store-bought proportions is obtained. If done according to the original recipe, then the loaf comes out low, about half the width.

THANK YOU VERY MUCH for the recipe! I was looking for just this: in sourdough, for a bread machine, simple and so that everyone would like it. Your recipe is great! I have rye sourdough, but not "French". The bread is light, with a thin crispy crust and is so easy to prepare. THANK YOU!!!

Be so kind, write in more detail, as you did, I didn't get rye bread at all .. I already tortured Vika

"One and a half" modification.

Starter culture 100% 400 gr.
Something fermented milk + Kvass or kvass wort (teaspoon) - 300 ml.
Salt 2 tsp
Rye flour 300 gr.
Wheat flour 2c. 200 gr.

I fed the sourdough, adding 100-150 grams of rye flour and warm water, and mixed. The leaven is in the refrigerator and after feeding I leave it warm (I put it ON the refrigerator, it's warm there) for as long as it will turn out, usually half an hour - an hour.

The bookmark in the bucket is next ...
I pour in the liquid. Sour milk, kefir, bad homemade yogurt + kvass (or just a teaspoon of kvass wort) + warm water. Everything is approximately in equal shares, but when there was something, I did it without it and everything worked out
Add salt.
I dump 400 gr. leaven.
Then, on top of all the flour.
The leaven was young, so to calm down I sprinkled a pinch of dry yeast on top. I think that it was possible without them, but I don't mind a pinch, but my soul is calmer.

The Panasonic 257 has a long proofing mode - "dietary", I put it on the timer. The timer gives the leaven time to warm up and "digest" the top dressing. Usually comes the total time with a timer - 7-8 hours.

The Panasonic 257 has a long proofing mode - "dietary", I put it on the timer. The timer gives the leaven time to warm up and "digest" the top dressing. Usually comes the total time with a timer - 7-8 hours.
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Thank you. Interesting. And if I have 207, there is no diet regimen, can I somehow use the timer?