Swabian bread from G. Biremont sourdough

Category: Sourdough bread
Kitchen: german
Swabian bread from G. Biremont sourdough

Ingredients

Active rye starter culture 100% 270g.
Wheat flour 300g.
Rye flour 30g.
Sparkling mineral water (not salty) 150g.
Salt 12g.

Cooking method

  • Mix the starter culture with water. Then add flour and salt. And knead for 12 minutes at 1st speed (low).
  • Leave until 2-3 times increase. For technical reasons, I got 6 hours. But it was cool in the kitchen, so everything went great.
  • Next, put the dough on a table lightly sprinkled with flour, knead from edge to center, form a bar, put in a greased form, sprinkle with flour. Leave until the workpiece is increased by 2-3 times. I had a deep night, so I waited for an increase of 1.5 times (1.5 hours), covered it with a bag and put it in the refrigerator. In the morning she took out the form and immediately put it in a preheated oven.
  • Bake at 250C - 15 minutes, then lower the temperature to 200C and bake for another 25-30 minutes.
  • Swabian bread from G. Biremont sourdough
  • I would have passed this recipe, if not for the name. Ganya, greetings from the Swabians !!! I think that this bread will become a favorite in our family among starters. Crispy crust and tender crumb !!!

Note

Based on a recipe from bvallejo 🔗

Gasha
Well Duc ... the Swabians ... beloved ...
Lozja
That sho is so! As soon as I am in a frantic search for something new, and having already kneaded something like that, Mistletoe appears with her ideas. Okay, let's plan for the future ...
Omela
Lozja , yeah, I'm already mulberry !!! 🔗
Lozja
She put in the dough. I hope the Swabians will not be offended, but I had no mineral water, but I had beer, it had been in the bottle for a long time, waiting in the wings. The beer was not enough, I added water. The rest is by prescription.
Gasha
I hope the beer is non-alcoholic?
Lozja
Quote: Gasha

I hope the beer is non-alcoholic?

Alcoholic, of course! We do not drink it, we only bake bread from it.
Olga from Voronezh
Swabian bread from G. Biremont sourdough

Baked in KhP (at first I used the dough program, allowed the distance and then switched on the rye bread program. I'm happy with the result. Thanks for the recipe!
Rita
Quote: Lozja

Alcoholic, of course! We don't drink it, we only bake bread from it
Sure! Do they drink beer? They get drunk on them.
Omela
Olga from Voronezh , from Swabians to Swabian. Excellent bread turned out !!!!

Lozja , well, what is there? The Swabians are impatient !!!
Lozja
Quote: Omela

Lozja , well, what is there? The Swabians are impatient !!!

Despite the fact that the whole process went somehow chaotically due to yesterday's Cherry Day in our kitchen, the bread turned out to be what we need! So the Swabians can sleep peacefully!
Thank you!
Omela
Lozja
nakapustina
Omela, ay! tomorrow I want to bake bread according to this recipe. I have a semi-finished sourdough from Viki. Will this go? And no sugar drops do not need a pinch?
Omela
nakapustina , will do. The current must first be activated naturally. I usually put it on at night. There is no sugar. If it bothers you, put drop pinch!
nakapustina
Thank you, I ran to put the dough
nakapustina
Omela , a catastrophe So that at least once I would entrust my husband with something. In short, in the morning I put the dough, I thought I’ll come running for lunch, I’ll turn it over, then I’ll put it on for proofing, I’ll come home from work, I’ll put on the bake. Yeah, broke off. It didn't work out with lunch, I called and instructed my husband. Came back from work. How are you?. So proud. All right. the bread has risen, you can bake. She put the oven to warm up, climbed into the microwave (there is bread in my proofer). Yo-mine! Forgive me God! This bad man, did not form a loaf, plopped everything into a colander and also a colander, which replaces my proofing basket with corn flour, did not sprinkle it with corn flour (before the bread simply slipped out of it) The dough certainly rose, but it cannot be torn from the colander, I threw it into the trash in my hearts. Yes, probably nothing would have happened. In fact, he cooks well for me, bakes pancakes better than me, once baked pies under my leadership. We will educate the baker. Tomorrow I'll buy a mineral water, I'll start all over again. I let out all the steam, it became easier
Omela
Quote: nakapustina

The dough certainly rose, but it cannot be peeled off from the colander, I threw it into the trash in my hearts. Yes, probably nothing would have happened.
nakapustina Choi didn’t work? It was necessary to rip, knead, re-form and for one more proofing! In such a bread would be !!!!

Quote: nakapustina

So that I once again entrust something to my husband
It appears so !!!! Go quickly to your husband and do this until you forgive !!! Yes, to wear such a husband in your arms !!!!! Mine does not even know such words - proofing and colander!

Quote: nakapustina

Tomorrow I'll buy a mineral water, I'll start all over again.
Aha !! Good luck!
nakapustina
Quote: Omela

nakapustina Choi didn’t work? It was necessary to rip, knead, re-form and for one more proofing! In such a bread would be !!!!
It appears so !!!! Go quickly to your husband and do this until you forgive !!! Yes, to wear such a husband in your arms !!!!! Mine does not even know such words - proofing and colander!
Aha !! Good luck!

I was afraid that the dough would end up and the bread would be sour And my husband and I are friends again
nakapustina
Omela chka, here is my report:
Swabian bread from G. Biremont sourdough
Mom appreciated it as a country one, this is her highest rating.And I was reminded of the taste of Leningrad rye (although wheat flour is present here) round bread for 14 kopecks, our local bakery did not bake rye bread and we always brought it from St. Petersburg.
Thanks for the recipe! I will repeat. My husband recovered, yesterday he picked up a lot of mushrooms
Omela
nakapustina , handsome !!!! No wonder I fiddled with him for so long !!! I'm glad everyone is happy. Hello to my husband!
nakapustina
Yes, everything seemed to work out well, only he was blown away from me a little, I think for 2 reasons: when I removed it from the proofer onto the baking sheet (I have a colander for the proofing basket), I slapped it on the baking sheet and when I made cuts before baking.
Alaverdi from her husband
Scops owl
The mistletoe should be called to account for their recipes. It's just some kind of horror, I ate half of the bread alone. Goodbye figure
Thanks for the recipe, I'm only afraid to repeat, I can't change the wardrobe
Omela
Ready to answer!

shl. Larissa, glad I liked it!

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