Basic sourdough wheat bread (bread maker)

Basic sourdough wheat bread (bread maker)

Category: Sourdough bread

Ingredients
Leaven
ripe wheat sourdough 100%	20 g
premium wheat flour	50 g
water	65 ml
Opara
leaven	130 g
water	180 ml
premium wheat flour	150 g
Dough
dough	455 g
premium wheat flour	390 g
water	195 ml
salt	13 g

Cooking method

• We prepare the leaven in the evening. Knead the dough and put it on the approach until it is ready, that is, until it is doubled. (you can knead in a bread maker on the "dough" program) Put all the dough plus the dough components into the bread machine bucket. Knead again on the "dough" program Check the readiness by clicking on the dough. If the hole in the dough rises slowly, then the dough is ready for baking. If it remains, it has stood, if it rises quickly, it is not ready. Baking 60 min. The bread turns out to be very high, almost to the window of the bread machine, fragrant, porous and very tasty.
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The dish is designed for

bread weight 960 g

Time for preparing:

depends on the selected program

Cooking program:

manual kneading +

Note

If it seemed to someone that the whole cycle is long enough, you can try basic or French bread on the program. The main thing is to have time to get up. Next time I will try to minimize the process on an individual program.

hmm ... is it not very dense in structure?

Of course not. If the photo is poorly visible, then with full confidence I can say that the bread turned out to be soft, porous, airy. There is a not very high quality photo of crumb. Here.

Do you bake on muffin mode?

I've never baked before, but with the purchase of a bread machine at the end of last month, I don't sleep or eat, I'm learning to bake! I have to start a cow to feed her with my bread. We are not looking for simple ways, so the usual recipes are not interesting. Made a SQUARE! I baked my second bread today. The first one was made from wheat flour with the addition of rye. And the second one is today according to this (almost) recipe. Since yesterday evening I have put a brew on hop sourdough. It stood for 11 hours, frothy, but did not increase much. I assume that there is little flour, because it turned out to be watery. And the flour I have in / s, maybe this is the reason? at lunch today I poured the dough into a bucket of a bread machine and added all the ingredients (the flour is again premium, it seems to me that the sourdough does not want to work on it), put the dough on the mode and went for a walk with the child (could not help but go). The kneading was 50 minutes, the proofing was 70. By the time I arrived, the proofing was going on in the bucket, but the dough was too soft, spreading over the bucket. At the end of the proofing, I turned on the dough mode again (first, to start kneading) and already watched the bun, which became a bun after adding a decent amount of flour to the mass (about half a glass). The gingerbread man turned out to be soft, took it in my hands with difficulty, put it in a cup and waited for it to grow up. I waited a long time. The dough stood in the microwave with two glasses of hot water - damp and warm. It came up slowly. hours, probably 5. Finally, the hole from finger pressure began to disappear slowly from the surface of the dough and I put this bun in the same cup into a heated oven, sprinkling with water. I also put a pot of water on the bottom of the oven. Then my enthusiasm disappeared. The roof is cracked. the bottom is brown, the roof is light, torn, as if after an explosion (((I got it, sprinkled it with water, covered it with a towel and even lost my appetite. What's wrong? ((tell me, please.
By the way, I added a teaspoon of honey to the dough, in the recipe there is no sugar or honey at all. flour, premium. on what will all this rise?

The dough rises perfectly due to the leaven, even without sugar.Maybe your leaven is weak? And you did a lot of manipulations with the test. The flour should be added at the beginning of the kneading until smooth, then the gluten is formed, and you have a bun, as it were, from two parts, different in structure. by proofing time. ... Perhaps this is the reason. The roof is torn from the quality of the dough, proofers. In my opinion, it was not necessary to add a second portion of flour, but to bring the matter to the end. Even very soft dough makes good bread.

Can you tell me how many grams (flour) are in a cup?

Can you tell me how many grams (flour) are in a cup?

The cups are also different. In the one that comes with HP - 240 ml. - about 150 g of wheat flour, and 130 g of rye flour.

Tata, as I understand it, you have three stages of kneading the "Basic wheat bread with sourdough" dough.

First, the leaven, which remains overnight.

Then the dough, which must be watched when it rises 2 times.

And the third is the bread itself.
I have met in other recommendations and did it myself - the leaven until it was doubled, then the dough.

The bread turns out, but not as high as in the picture, it is dense and there is a feeling that it would be better to bake it.

[Marichka]

Tata, as I understand it, you have three stages of kneading the "Basic wheat bread with sourdough" dough.

First, the leaven, which remains overnight.

Then the dough, which must be watched when it rises 2 times.

And the third is the bread itself.
I have met in other recommendations and did it myself - the leaven until it was doubled, then the dough.

The bread turns out, but not as high as in the picture, it is dense and there is a feeling that it would be better to bake it.

Marichka, you don't need to put the starter culture overnight, if you have it refreshed every day, but take the right amount right away. My starter culture is in the refrigerator and I feed it 2 times a week, so it is advisable to activate it (experienced advice says that it is advisable to refresh the starter culture 3 times before baking). Dough is not particularly guard since the "dough" program lasts 1.30 minutes and this is enough for the rise. Of course, you can shorten the process by removing the leavening and dough stage. Just take the leaven at its peak and knead the whole dough at once. So in general, I do with black bread. But as you correctly noted, the longer the process of sourdough-dough-dough, the more magnificent the bread.
P.S. if you have a programmable stove, then there are no problems at all, you can calculate the time for kneading, lifting and baking. By the way, this is what I'm going to do this week.

Tata, thanks for the recipe!

I did everything as planned in 3 stages.

The bread went as in the photo almost to the window. This is my first "high".

Now I will bake like that.

p.s. Only flour for kneading bread had to be put on a glass more (3 whole and 2/3 more).

[Marichka]

Marichka, I am glad that everything worked out for you and that you liked it. For flour, your flour may have a higher moisture content. You measured it in glasses, but how much is it in grams? The glass can hold from 130-160 grams of flour.

Tata, I made some bread according to your recipe. Thank you! It turns out very tasty bread.

[Marichka]

Marichka, I am glad that everything worked out for you and that you liked it. For flour, your flour may have a higher moisture content. You measured it in glasses, but how much is it in grams? The glass can hold from 130-160 grams of flour.

I didn't measure it in grams. Most likely the reason is the difference.

[Katerina. TO]

Tata, I made some bread according to your recipe. Thank you! It turns out very tasty bread.

Katerina. TO glad you liked the bread

Tata, tomorrow I'm going to bake bread according to your recipe. I'm just starting to bake with leaven, this will be the third time. Before that, they did not come out very good, I added a lot of leaven and the bread was sour. I have a question for you, how long does it take to rise the dough itself, after adding the rest of the ingredients to the dough?

[Valentina24]

How long does it take to rise the dough itself, after adding the rest of the ingredients to the dough?

Valentina24, it all depends on the strength of the leaven, the dough should increase at least 2 times. The dough program lasts 1.30 (kneading 20 + 1.10 proofing).Now I bake this bread from beginning to end on an individual program, the rise takes 1.10 - 1.30.

Tata, thanks for the answer! I already baked bread yesterday according to your recipe, slightly transforming it - I added butter and sugar, and I got an airy and very tasty bread! But it took me about 3 hours to get up, I baked with sourdough from Athos, real, given after the service in the monastery. This is my first successful experience, finally, I am very glad. Thank you so much !!!!!

[Valentina24]

Tata, thanks for the answer! I already baked bread yesterday according to your recipe, slightly transforming it - I added butter and sugar, and I got an airy and very tasty bread! But it took me about 3 hours to get up, I baked with sourdough from Athos, real, given after the service in the monastery. This is my first successful experience, finally, I am very glad. Thank you so much !!!!!

Valentina24, the bread is really worthy. I'm glad you liked it. Interestingly, the leaven from Athos, what is it derived from ?.

Tata, here is a link for you, read about the Athos leaven - chudesnaya-afonskaya-zakvaska-dlya-vypechki-pro ...
I already baked pancakes on it, it turned out excellent - thin and lacy!

Hello! )))
thanks for the amazing bread recipe! ))
I'll start with the fact that I couldn't make friends with the leaven, but at the end we became friends and I hope forever))))
I trained to bake bread at first only on rye sourdough and in the oven, but after trying to overfeed rye into wheat, I decided that it was worth trying to bake bread in a bread machine))
I came across your recipe and Praise be to Allah, the bread according to your recipe turned out to be delicious)) porous, crusty crust! mmm)) we almost ate it))

[pechenushka]

pechenushka , I'm glad I liked the bread. Pekiti for health. Sourdough bread is both healthy and tasty. Another would be to see a photo

next time I'll try to take a picture before we eat it)))

Good day! I'm new here, tell me, please, "ripe wheat sourdough 100%" how is it prepared?

[Orhidusya]

Orhidusya I have San Francisco sourdough from Luda from LJ and rye, which I don't remember from anyone for a long time. You can use any, the main thing is to keep it in working order. The recipes and methods of excretion are varied. (See message below.)

[Orhidusya]

Good day! I'm new here, tell me, please, "ripe wheat sourdough 100%" how is it prepared?

Orhidusya That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

I bought a Panasonic 2500 today, accidentally went to this site and was upset (((. It turns out that it does not have the function of Rye bread, and I even dreamed about yeast-free bread. Can I return it, or is not everything lost?)

[Orhidusya]

I bought a Panasonic 2500 today, accidentally went to this site and was upset (((. It turns out that it does not have the function of Rye bread, and I even dreamed about yeast-free bread. Can I return it, or is not everything lost?)

Orhidusya no need to be upset. Panasonic owners are great at baking black bread. Look under Yeast and Sourdough Breads.

Girls, tell the "tankman" (well, the one in the tank) about the sourdough and dough in more detail, the process of their preparation.
I want to give up yeast bread and switch to yeast-free bread.

[DEIK-66]

Girls, tell the "tankman" (well, the one in the tank) about the sourdough and dough in more detail, the process of their preparation.
I want to give up yeast bread and switch to yeast-free bread.

DEIK-66 That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171531.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

[Tata]

Thank you,Tata!
Already "muddied" kefir sourdough on rye flour.

I wonder if, instead of the wheat leaven indicated in the recipe, you use kefir-based rye?
Yes, it will no longer be wheat bread!
But, what does your, Tata like, recipe, that yeast is not used in it!
And in general, yeast is used in recipes along with sourdough (well, so to speak, for safety reasons).
That is why I became interested in the "starter theme" in order to completely abandon yeast ... but it turns out not quite so.

That is why I became interested in the "starter theme" in order to completely abandon yeast ... but it turns out not quite so.

If you want to give up industrial yeast, then this is us. And if from yeast at all - it's more difficult. Keep in mind that yeast will live in the leaven. Let the wild ones, our relatives that live around us, but still yeast.

[french bread]

Note

..... ......... or french bread... The main thing is to have time to get up. Next time I will try to minimize the process on an individual program.

Now I have put in bread according to your recipe.
I bake about the same. With dough. The difference is only in grams, but this is different flour.
Only now my roof turns out to be pale, rather even white. I hope that the bread according to your recipe will be beautiful and mine
I would like to know what is the algorithm of the "French bread" program. Well, I don't have this program, I want to program it on an individual one. Help spy, please

[OlgaGera]

OlgaGera the program "French bread" is different for everyone. In my bread maker it lasts 3 hours and 50 minutes. The scheme is as follows:
1 batch - 18 min
1 rise - 40 min
2nd batch - 22 min
2nd rise - 30 min
3rd rise - 50 min
baking - 70 min

[Tata]

Tatathanks for the hint
Eh, I have already cleared ..... I set more time.
And what are the modes in terms of temperature?
Proofing, baking and how many strokes do we do? or do not do at all
You are already spanking me for so many questions, but I'm just learning

Hello Tata! I have rye sourdough. Created it for 4 days. I did everything according to your recipe. the dough did not rise in the bread maker. I continue to knead. I will report on the result

TATA !!!!!!! Before using the starter, do you need to stir it?

And what are the modes in terms of temperature?
Proofing, baking and how many strokes do we do? or do not do at all
You already spank me for so many questions, but I'm just learning

I don't even know about the temperature, how I didn't bother about this ... That's why she is a bread maker, that she herself knows everything
And kneading is the same batch 1 and 2

TATA !!!!!!! Before using the starter culture, do you need to stir it?

I think to interfere or not, there is no difference. In the dough, it is still mixed. And the fact that the dough has not risen may be rather weak. Strong leaven raises the dough in 2-4 hours.
P.S. Today I baked Darnitsky bread with rye sourdough all day. She took a mature one and made a young one out of her, so her rise took place in 1.5 hours.

[Tata]

Tata, it turned out a bread according to your recipe Beautiful, fragrant, beautiful roof
I will still bake! Necessarily!

[Tata]

Tata, it turned out a bread according to your recipe Beautiful, fragrant, beautiful roof
I will still bake! Necessarily!

Well done! Where's the photo?

I beg your pardon, but my modem does not want to load the photo. There will be photos, but when I return to Moscow time.
Believe me, a glorious bread came out, although I was too clever.

help me figure out what is wrong:

bread was baked from wheat flour, using wheat leaven (overfed from rye), French bread mode in Panasonic 2501 (full cycle 6 hours). appearance, crumb, moisture, porosity are excellent. but the smell and taste are rather sour, characteristic of rye bread.
many write that good rye bread does not work, but I have it the other way around, I bake rye bread from sourdough (through a dough with half the flour) in the usual mode of the bread machine, without additional standing time (full cycle 3.5 hours), that is, rye sourdough I have a pretty strong one. but for wheat bread I just can't find a normal recipe ... even with yeast .. the result was more or less satisfied with dairy wheat and French wheat with yeast, but I want it with sourdough, without chemistry ... and with not sour, but normal neutral salty taste.

[Allika]

help me figure out what is wrong:

Allika sourness and its characteristic smell will always be present in sourdough bread. To reduce acidity, try freshening your starter culture at least 3 times with wheat flour before kneading, each time allowing it to fully rise to its peak state. Apparently you have a very mature sourdough, and rye is much stronger and sour. Try these recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=271475.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=296636.0
Good luck!

Tell me, what is the density of the dough?

TELL ME WHAT THE INGREDIENTS MEAN IN THE RECIPE:

Leaven
ripe wheat sourdough 100% 20 g? WHICH FROM THE REFRIGERATOR?
Opara
starter culture 130 g? PREPARE OPARA?
Dough
dough 455 g? PREPARE OPARA Dough?

water 195 ml
salt 13 g

[svetozara]

svetozara Your questions are not quite clear. Read the recipe carefully.
Ripe starter 100% is a starter with equal amounts of water and flour, which can be kept in your refrigerator and at room temperature. We take it 20 g and prepare a young sourdough according to the recipe for this bread. Dough consists of freshly prepared leaven + water + flour. The dough is all the dough + flour + water + salt.

She baked bread. But I'm a beginner leavener, so the bread didn't work out
I took half of the ingredients (for the first try), the bread did not rise at all, I dumped such a brick out of the bucket.
I can't tell the taste yet, because it's hot.
I think that I probably am doing the wrong proofing.