Based on Barvikhinsky with sourdough

Category: Sourdough bread

Ingredients

Leaven:
psh. starter 50 g
water 100 g
wheat flour 140 g
Lobe:
crushed wheat grits 230 g
water 60C (I pour boiling water!) 250-260 gr
Dough:
Whole lobe
leaven 280 g
psh. flour 230 g
salt 12 g
sugar 10 g
water (took whey, from cottage cheese) 70-80 gr
* compressed yeast (if the starter culture is weak or insure yourself for a stable result) 2 g
wheat germ (I don't always add it, the germ greatly changes the taste of the bread)) 15-20 gr
pumpkin seeds and sunflower seeds (10 + 10) 20gr.

Cooking method

  • Probably everyone knows about the benefits of Barvikhinsky bread.
  • This bread is recommended for use in diseases of the thyroid gland, cardiovascular system, intestinal atony, obesity, as well as in preventive nutrition in order to prevent the development of atherosclerosis in the elderly.


Vasilica
DanaYou have a beautiful bread! And tell me please, did you bake this particular bread purely with sourdough or with yeast added? It's just that I baked Barvikhinsky back in the "pre-leavening" period, but when I switched to sourdough, my hands would never reach him, and he was one of my favorites. Thank you so much!
Rusudan
Thank you, but the bread turns out delicious, and healthy.
I baked it only with leaven, and with leaven with yeast, when the leaven was weak.
Arka
Dana, beautiful lacy bread!
So it has arrived at our starter club!
Rusudan
Thank you so much!!!! : girl_red: I'm very pleased!
barbariscka
Rusudan Dana, good bread. I bake it all the time with sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104526.0... It can be seen ideas themselves are in the air.
Rusudan
Thank you!!!
Yes, the bread is wonderful, it seems denser with you.
I bake bread two, three times a week, different. It rarely happens to be repeated, but the recipes are good, everything is on the note. This one is among them. ... Now the children have sent a book on bread, I am translating and finally bought a book by Hamelman. There will be new bread))))
barbariscka
Rusudan No, the bread is not dense, although I baked with one leaven. The photo can be seen not very well, I photographed it in the evening .. But I, too, are constantly drawn to new recipes, although it would be necessary to roll in old ones more often, just no one will eat so much bread. Translate, we will be happy to get acquainted with new recipes.
Rusudan
Yes, there are many interesting recipes.
Admin
Quote: Rusudan

Thank you!!!
finally bought Hamelman's book. There will be new bread))))

Oh, gorgeous book, super! And it is very clear and accessible in the way of information presentation! And there are many good recipes, with explanations!
Rusudan
Quote: Admin

Oh, gorgeous book, super! And it is very clear and accessible in the way of information presentation! And there are many good recipes, with explanations!
Yeah, very happy with the purchase. You also need to scan it and lay it out. For the suffering
Admin
Quote: Rusudan

Yeah, very happy with the purchase. You also need to scan it and lay it out. For the suffering

Yes, there is no need to scan the entire book, much is not necessary! Whoever needs this book for work will definitely buy it, or download it through websites, especially since I have already announced this book in the topic of the Book of Bread.

And I have already placed the very necessary materials in the Bread section - everything is head.
Rusudan
Okay, that's good !!
They asked me for a scan from LJ guys))

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