Sourdough rye bread in a bread maker

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

I made a dough kneading on the "Pizza" program, taking an active part armed with a silicone spatula (flour and water at hand). Kolobok didn’t get it. After 15 minutes (according to the program, the end of the first kneading), I stopped the program and left the dough to rest for 30 minutes. Then she took out the dough and placed it on a damp table. She took out a spatula, washed the bucket and wet her hands, took up the dough. I folded it in an envelope (kneaded it with my hands and shaped it into a square, then folded the corners to the middle and so on three or four times). I put the dough back into the bucket, flattening it with wet hands in the shape of this very bucket. And I left it for 2.5 hours (I wanted it for 2 hours, but laying down my youngest daughter, I fell asleep with her). After making sure that the dough fits well and checking with a finger (if, with a slight pressure, it gradually takes the shape back, it's ready) turned it on to the "Baking" mode for a maximum of 1.5 hours (to look, it may need to be turned off earlier. you will need to bake - the bread maker, which is very hot, does not allow this, it gives out the inscription "TEMP" - it means too hot). The bread is now in the oven, I'll cook it, I'll try to post a photo.

I made a dough kneading on the "Pizza" program, taking an active part armed with a silicone spatula (flour and water at hand). Kolobok didn’t get it. After 15 minutes (according to the program the end of the first batch), I stopped the program and left the dough to rest for 30 minutes. Then she took out the dough and placed it on a damp table. She took out a spatula, washed the bucket and wet her hands, took up the dough. I folded it in an envelope (kneaded it with my hands and shaped it into a square, then folded the corners to the middle and so on three or four times). I put the dough back into the bucket, flattening it with wet hands in the shape of this very bucket. And I left it for 2.5 hours (I wanted it for 2 hours, but laying down my youngest daughter, I fell asleep with her). After making sure that the dough fits well and checking with a finger (if, with a slight pressure, it gradually takes the shape back, it's ready) turned it on to the "Baking" mode for a maximum of 1.5 hours (to look, it may need to be turned off earlier. I bet on the maximum, because if you will need to bake - the bread maker, which is very hot, does not allow this, it gives out the inscription "TEMP" - it means too hot). The bread is now in the oven, I'll cook it, I'll try to post a photo.

Got it. thank you. I will delve into .. Waiting for a photo

Got it. thank you. I will delve into .. Waiting for a photo

Here is a photo report! For me, this recipe is the best of rye! The crust is tender and crispy at the same time, the bread is not sour, SO VERY tasty (I add another 1 teaspoon of ground coriander). To the creator of the recipe, again, a BIG THANKS !!!

Here is a photo report! For me, this recipe is the best of rye! The crust is tender and crispy at the same time, the bread is not sour, SO VERY tasty (I add another 1 teaspoon of ground coriander). To the creator of the recipe, again, a BIG THANKS !!!

I can only dream of such an insides of bread. All my breads look completely different

Maybe it's the sourdough? : girl_in_dreams: How long have you had it?

Maybe it's the sourdough? : girl_in_dreams: How long have you had it?

I made the rye sourdough thanks to ViKi, but I didn't have enough mind to bake it with it.
Once I baked something rye (it was liquid, you see, a bun, the dough rose a lot and it turned out horror, I ate it myself for a week).
The rest of the leaven was in the refrigerator and for the second day now it is not going to rise - it's cold in the apartment. All other attempts to bake bread were with Saf-moment yeast.

I propose to deal with sourdough, if there is a desire to bake this particular bread (and, in principle, bake in the future with sourdough). The cold in the apartment is not a problem for the leaven. After all, there are warm places. At the stove, for example. You can put or build a device on the table next to it so that it stands closer to the heat. And try, try ... But this is if you have a STRONG desire (like mine, for example) And if you bake with dry yeast (I don't like them, by the way), then Tannin's recipe will not work. There are many other recipes on the site using dry yeast. To begin with, you should strictly adhere to the recipe and everything will work out. And with experience will come also the ability: the ability to feel the leaven, feel the dough, the ability to intervene in the process in time. Good luck and patience

I propose to deal with sourdough, if there is a desire to bake this particular bread (and, in principle, bake in the future with sourdough). The cold in the apartment is not a problem for the leaven. After all, there are warm places. At the stove, for example. You can put or build a device on the table next to it so that it stands closer to the heat. And try, try ... But this is if you have a STRONG desire (like mine, for example) And if you bake with dry yeast (I don't like them, by the way), then Tannin's recipe will not work. There are many other recipes on the site using dry yeast. To begin with, you should strictly adhere to the recipe and everything will work out. And with experience will come also the ability: the ability to feel the leaven, feel the dough, the ability to intervene in the process in time. Good luck and patience

I just wanted to bake with sourdough and bought HP
And I don’t see a device that keeps the temperature for growing sourdough on sale, I would think of something .. I have tried it several times and I’m ready to try it again, it should work out sometime
Yesterday I baked in KhP for the first time on wet yeast, I realized that with dry yeast only a year and a half I wasted
Galaro, if possible, let's take a closer look at the sourdough, every step.

Galaro, if possible, let's take a closer look at the sourdough, every step.

Sent you a private message with a response about sourdough

I want to bake this bread but no malt! Can you replace malt with wort?

Condensed milk, of course, you can, I baked with wort all the time until I bought the malt. I put (poured that is) A full tablespoon from the bread machine.

And do not dissolve it in water? Will the taste change?

And do not dissolve it in water? Will the taste change?

No need to dissolve, everything will grind, it will not affect the taste

Thank you so much for the quick answers! Tomorrow morning I will definitely bake !!!

Tell me how it goes.

Necessarily! If I have time. I bake bread every day: one day wheat, another day rye. But I don't have time to take a picture, in the morning I wake up someone has already had breakfast ... Tomorrow I will be on guard until I take a picture ...

Good afternoon everyone! I baked some bread. Here

The aroma is wonderful. But why didn't he get up? Just 1.5 cm ...

He's good, why didn't he get up? Haven't you cut it yet?

No, I didn't cut it out half an hour ago ... I can't wait myself ... I read somewhere that rye bread should not just be allowed to cool, but the loaf should be kept for 10 hours. And why it was not said.

No, I didn't cut it out half an hour ago ... I can't wait myself ... I read somewhere that rye bread should not just be allowed to cool, but the loaf should be kept for 10 hours. And why it was not said.

It is enough to let it cool under a towel and you can start chewing with something.
During this time, the taste of the bread will stabilize and the moisture content of the crumb will return to normal.
And warm bread is not bad either.

Oooh not bad! Especially with milk or kefir.

I can't wait myself ... I'll cut everything ...
Here
The crumb turned out to be very dense (very) maybe that's why it rose so badly?

...
The crumb turned out to be very dense (very) maybe that's why it rose so badly?

The leaven let you down, for Panasonic the loaf is very low.
The rise height of the rye dough should be approximately 2 times or slightly less.
It is required to understand the strength of the sourdough rise or the rise time of the dough. This is a choice.

I also think it's about the leaven. Last week, she had to be rejuvenated, so she can be seen and did not gain strength (I did it without yeast

Yesterday I baked this bread. Well, oooooooooochen liked it.
I just don’t understand why I have it so bright. And I didn't find the serum, I did it on kefir.

And I myself make kefir, and whey, respectively. Bring kefir to a boil and hold for 5 minutes on fire. Strain through a hair sieve (very fine sieve). It turns out both cottage cheese and whey.

I cook bread in Mulka in a sponge way. No salt, sugar and oil




I mixed it, after 12 hours I added flour + bran and spices and for 1h10min.
I don't mold.
In principle, everything is OK, especially the gain in time, but ...
It is very difficult to catch the moment so that the top does not fall through.

I would like to get a "bloated" bread. Or is it possible in a bread maker only with leavened yeast?

Baked, delicious, crunches, however, the roof is not a dome, but it’s harder for rye. But I didn’t mold the bread, it was simply impossible, the recipe had so much liquid and so little flour. I was afraid that it would not work at all. Is that how it should be? I put the sourdoughs less, somewhere a glass, but the flour and wanted another glass to plump. I kneaded it with my hands and baked it in the oven.

Girls, and if the leaven rose, that is, doubled and then fell, what will happen? I just put her on at night, got up at three o'clock, she got up, and in the morning she was already fallen.

It didn't work out all the same
It turned out to be something sticky and did not fit.
Explain, please, do you need to make the dough as soon as the leaven has risen?

🔗

By the structure of the dough, I immediately say - too wet. But good perforation indicates a fairly successful sourdough work.

Yes, and I understand that it is wet. After all, I cooked according to a recipe, because often my doubts about the proportions of recipes and alterations are unsuccessful, this time I did everything according to the recipe. And so ... I guess my hands are not sharpened for sourdough bread

I guess my hands are not sharpened for sourdough bread

Sharpened and still as sharpened !!!
It's just that your sourdough, as I understand it, was fallen before kneading, and at the same time it becomes thinner. When you catch her in time, everything will be all right. And the pens did everything right!

Yes, and I understand that it is wet. After all, I cooked according to a recipe, because often my doubts about the proportions of recipes and alterations are unsuccessful, this time I did everything according to the recipe. And so ... I guess my hands are not sharpened for sourdough bread

Do not slander your gilded hands.

Even doing everything according to the recipe, you are not guaranteed against punctures, since the moisture content of the dough is highly dependent on the moisture content of the flour, and this value is not constant. The recipe author's flour may have been much less moist than yours. As a result, there is an excess of water in your bread. That is why, for example, there is never water in the gost recipes for the production of bread. Everything is there except water. But the moisture content of the crumb in the finished product is indicated. Because technologists must calculate the amount of water depending on the moisture content of the received batch of flour. Otherwise, you can specifically miss. Therefore, with experience, you will understand what the consistency of the dough should be and you will boldly adjust the recipe along the way, depending on the properties of your flour. You just need to be patient and everything will work out.

Girls, thanks for supporting my bakery morale
I will continue to study and improve
Yesterday I baked it again, followed the leaven, it turned out better, but not yet what I would like. It turned out something like a store-bought Borodino in terms of humidity.Well, at least he got up and did not fall while baking - this is already a small victory

This is the second time I've baked this recipe! I really like the bread! I make it a little denser, so I get it a little lower. + you have to add a little yeast, because it's cool at home (+18 probably). In the summer I will try without yeast))
Thanks for the recipe and for the master class !!

I had some fun today ... I took and baked this bread in the oven. It smelled good, I also went up to 5. I'll try it tomorrow, when it cools down and matures.

I’ll just show you that rye with sourdough in KhP is really good, so that people have no doubts. The recipes are in the Kalvelevsky branch, I will not duplicate them.

And you still give a recipe please or a link

And you still give a recipe please or a link

I beg:

Rye on yogurt

Just keep in mind that it is counted as Calvel's leaven. It has a specific content of flour and water. For starter culture, 100% moisture must be counted.

[Suslya]

Suslya, tell me, do you need yeast at all?

thanks for the recipe, the flour was the highest grade wheat
and sourdough (semi-finished product), but the truth is apparently not strong bread for 2.5 hours did not rise almost.
and still a whitish crust for some reason ... why tell me. and the bread is very dense how to make it more fluffy?

May @ didn’t see your question, I’m sorry. You don’t need yeast, but if the starter culture doesn’t work very well, you can add 2-3 grams.

14anna08, that's how for me, you've got an excellent bread, the porosity is what you need Airy rye will not be here with rye flour in relation to wheat 80% to 20%, if you want more airy, then you need to add more wheat flour. And rye does not rise strongly, well, a maximum of 2 times. And the fact that it is whitish, it was flour, it probably did not grease it with anything, so it dried up ...

yeah, I'll try to lubricate it next time, but I'll just figure out what, I only read it with an egg, but they don't want to. I didn't want rye, so I won't add flour. I saw above such large holes in girls, and so he is just too tight. but really tasty! sometimes I can just go and eat!
and special thanks for the envelope - they taught me!

That does not need a testicle, water is the best.

[here]

I can't get bread, it doesn't rise. Help. Described the problem here (so as not to duplicate), because most likely the problem is in the leaven. But it is also possible in bread (in the way I make it). Guru, look, help.

very simple and delicious bread! I appreciated as a beginner
This is my first sourdough bread, I use HB for 3 weeks and everything worked out !!!

[here]

I can't get bread, it doesn't rise. Help. Described the problem here (so as not to duplicate), because most likely the problem is in the leaven. But it is also possible in bread (in the way I make it). Guru, look, help.

I, not yet a guru, have been using the stove for about a month, but I was buying something to do with sourdough)))
here. I made a sourdough, on another site, here it is called raisin. I got used to it like this: it means that I took all the ingredients, crushed raisins, etc. and kept it on the oil radiator for 3 days (I turned on the regulator for a quarter of a turn, 1 mode, which did not heat up much, measured 30 degrees with a thermometer at the top of the can) at room temperature I read. that 5 days should be kept, but nothing happened, nothing wandered. So now the leaven is ready. Now I take it out of the refrigerator, when I bake it (somewhere in a day I bake it for two, sometimes I forget the leaven on the table does not spoil), I add 5 very heaped spoons of rye flour, a little sugar - an ordinary teaspoon, and somewhere 150 ml. water (I see what would become, like very thick sour cream from the market).

* Now on the radiator, (in the kitchen, at hand))) 2.5 - 3 hours and you're done.
* I knead the dough on the pizza mode.
* Now again on the radiator 2.5 - 3 hours and you're done !!!

Already checked baked 10 times everything is OK!
I have not tried others yet, this is my first bread, very tasty, but I had to tinker with the sourdough (read, I mean, until I finished what was what)

[Virsaviya]

Thank you Virsaviya... I sort of figured it out (almost). It just turns out to be and should not rise strongly. Now I'm trying to raise it above the norm.

my leaven rises 2.5 times (sometimes 3)
and the bread is the same, 2.5 times usually (once it was delayed on a walk, it rose 3 times (it was probably 4 hours)

Can you please tell me if you can bake in the main mode by pulling out the blades 10 minutes after kneading? It's interesting to try, but I'm afraid.