Wheat and sourdough wheat bread

Category: Sourdough bread
Wheat and sourdough wheat bread

Ingredients

Sourdough * 100% 100g.
Wheat flour 400g.
Serum 250g.
Salt 1h l.
Sugar 2st. l.
Ghee butter 20g.

Cooking method

  • Beat the sourdough with whey for 1 minute in a food processor.
  • * Sourdough can be wheat or rye. In this case, I have rye.
  • Add all the ingredients, except for the oil, and knead at low speed for 2 minutes. Cover and leave for 15-20 minutes.
  • Add oil and knead on high speed for 5 minutes.
  • The dough is soft, sticky:
  • Wheat and sourdough wheat bread
  • Put the dough on the table, fold into a ball, place in a greased container and leave for 50 minutes. Then fold the dough 4 times. I did it right in the container where the dough was steeping. Cover and leave for another 2.5 hours.
  • Then knead the dough, form a ball and leave for 15 minutes.
  • Form a blank, put in a basket sprinkled with flour, cover and leave for 1.5-2 hours.
  • Turn over onto parchment, make cuts, sprinkle with water.
  • Bake on a stone in an oven preheated to 230C for 10 minutes, then lower the temperature to 200C and bake until tender for 50 minutes. Ready bread, when tapped on the bottom, emits a dull sound.
  • Wheat and sourdough wheat bread
  • Nina's recipe 🔗 attracted me with the opportunity to attach serum, which has been in the freezer since summer. And then the leaven arrived in time, it was necessary to try it. The result is a very soft, fragrant bread with a crispy crust.

Note

Thanks to Vika for management of pregnancy and childbirth my leaven.

Freken Bock
Ohhhh, kaaaky bread!
Omela
Freken Bock , Thank you! Two years without leaven. But the hand remembers how it held the checker !!!
kava
Omela, bread is wonderful! It's a pity I can’t put a second plus sign on a noble loaf! Round, "important", with a great structure! I can imagine how it smells!
barbariscka
Oksana, great bread turned out! Now you'll come off on sourdough bread ..
Tata
Omela the bread is incomparable. When you have time for everything, every day there are new breads, and most importantly when everything is eaten
Twist
Ksyusha, awesome bread !!!
Here are the gold pens!
Omela
Girls, thank you, I am very pleased with your attention !! We eat yes .. we love this business ...
Viki
What a pot-bellied one! The result is such a solid-looking bread. And immediately it is clear - the leaven did not grow in vain. So to speak - the first one went. With a start!
Inusya
Abaldeeeee! Ksyusha! And here I missed the leaven, I want to start. And here you are with a new masterpiece.
I took it away, - as I feed it, I'll bake it, I'll sign off!
Light
I'll bake one tomorrow! Excellent bread!
Omela
Vika, Inusik, Light, Thank you! I will master sourdough bread.
Light
Omela
You are already a guru! What does "master" mean?
Omela
Oh, who's here ?? (from)
kolenko
And where did I look yesterday? missed ....
Such a bun !!! and lace !!!
I promise! sourdough is available.
Omela
Yeah, Lenchik, boom wait !!
marinastom
That's what I did Wheat and sourdough wheat breadWheat and sourdough wheat bread
Made on rye (semi-finished product from Viki), wheat in half, premium and whole-ground. Serum did not happen, baked on 1% kefir and added a little water. The taste is pleasant, sourness prevails in my case, but not annoying.
Thanks for the recipe.
Omela
marinastom , you have got a beautiful and healthy bread !!!
marinastom
Thank you!
And tell me, please, how can you "stretch" the proofing process? Let me explain now. I set the leaven to accelerate overnight, started bread in the morning, but did not think that I would not have time to bake it before work. Therefore, I decided to put the dough in a basket just on the table under the bag. The apartment is not hot (I walk in a warm robe.) It stood for seven hours, then baked.How would you advise to do in this case?
Omela
Marina, you can let the dough wander on the table for 2 hours, then put it in the refrigerator. Before baking, remove 4 hours before baking: 2 hours to warm the dough, then 2 hours of final proofing in the basket.
natysia
omela, how do you make the leaven and how best to store it? I'm new . Tell me please.
Omela
natysia , I have "eternal". Here is everything about leavens: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
Bulka
Mistletoe, and this one was also baked))) Thank you.
Wheat and sourdough wheat bread
Omela
Bulka, what nice little bars you get !!!
Katarzyna
Omela,
Tell me, is the leaven active or from the refrigerator? Thank you
Omela
Katarzynaas far as I remember, the leaven from the refrigerator.
Katarzyna
Omela,
Thank you very much for your prompt help))

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