Sourdough bocato

Category: Yeast bread
Sourdough bocato

Ingredients

Rye malt (brew 100 ml boiling water) 25 g (2.5-3 tbsp. L.)
Leaven* 300 BC
Water 50 ml + 100 ml. for brewing malt
Vegetable oil 2 tbsp. l.
Wheat baking flour 350g (2 1/3 cups)
Salt 1 tsp
Agram 1 tsp
Coriander (optional) 1h l.
Caraway 1 tsp
Dry yeast 0.25 tsp
Sunflower seeds or pumpkin seeds optional

Cooking method

  • The recipe is taken from the site peku-> hleb-bokato.html and modified for baking with sourdough.
  • Popular bread in America. It resembles rye-wheat in color and taste.
  • * Sourdough is prepared from 1 tbsp. l. starter (rye or wheat), 1 measuring cup of wheat flour (150 g.) and 150 ml. water at room temperature, put in a warm place for 8-10 hours (and, in general, follow the rise 2-2.5 times in height).
  • Pour boiling water over malt and caraway seeds and leave for 2-3 hours.
  • Place the brewed malt and the rest of the ingredients in the bread maker's bucket. Add sourdough. Next, pour the flour and yeast on top.

The dish is designed for

750 BC

Time for preparing:

3 hours 20 minutes

Note

On a signal, you can add sunflower or pumpkin seeds to the dough.
The bread is amazingly airy with a slight sourness. Lovers of rye bread will like this bread.
P.S. The basic recipe recommends a one-pound bread program ("French bread" or "whole grain bread") and a medium crust. I tried different modes and did not notice much difference in the quality of the bread.

Fle Photos

abksar
Tell me, 50 ml of water is enough to moisten 300 grams of flour. After all, the rest will go to brewing malt. And the sourdough itself will not give much moisture.
himichka
In sourdough 150g water
abksar
In sourdough 150g water
In addition to water, there is the same amount of flour, which is why I say that the leaven will not give much moisture. But these are my assumptions! Therefore, I ask the question to professionals.
himichka
For 500g of flour (150g of sourdough and 350g of dough), 300g of water (150g of sourdough + 50 + 100) may not be enough, depending on the moisture content of your flour. You can always add water.
abksar
Despite doubts - he took a chance and did everything exactly according to the recipe ... The result exceeded expectations! A wonderful bread turned out. Thanks for the recipe !!! The family is happy.
NNV23
Quote: abksar

Despite doubts - he took a chance and did everything exactly according to the recipe ... The result exceeded expectations! A wonderful bread turned out. Thanks for the recipe !!! The family is happy.
Sorry for not answering your question, I was on vacation away from the PC, but you can see that thanks to Lena (himichka) (personal thanks), the issue was resolved. Glad you like Bokato. I bake it quite often.
abksar
Thank you personally again! Also many thanks from my family. Everyone really liked the bread !!!
New vitamin
Nice bread turned out. But he demanded a little more water. Wheat wellness with a dark noble coffee shade. Handsomely. Made without yeast, seeds and additives. Only malt and coriander, and baked in the oven in a mold. I liked it. Thank you
Fle
I am still looking for a suitable recipe for automatic baking in HP with sourdough ... Today I tried bokato.

Made without yeast. Of all the additives, only coriander (crushed in a mill). Lightly salted for my taste.

I made French bread on the program (after the second kneading, I took out a spatula and put the bread evenly in the form). Stopped the program before baking. Gave extra. distance for another hour or an hour and a half, then baking for 60 minutes.
Sourdough bocato

Sourdough bocato

As you can see from the cut, the bread is not very thoroughly mixed - somewhere a little darker, somewhere a little lighter. But these are trifles, of course.

In general, IMHO, this bread is well suited for toasts - it turned out to be soft (and the crusts are also soft, however, maybe this is due to the fact that for some time after the end of baking the bread remained in the HP on heating)
NNV23
Fle
By the way, you reminded me that I haven't baked Bokato for a long time

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