Wheat bread "Korona" with sourdough

Wheat bread "Korona" with sourdough

Category: Sourdough bread

Ingredients
Dough:
Starter starter 100% moisture (from my refrigerator)	10g.
Water	50g.
Wheat flour (I have a general purpose)	95g.
Whole grain wheat flour	5d.
Dough:
Opara	125g.
Water (I have serum + water)	340g.
Wheat flour (I have a general purpose)	500g.
Salt	10g.

Cooking method

• For dough - Stir the starter with water and add c / z flour - mix, and then only wheat flour; mix well and leave to rise for 8-12 hours at room temperature. I got 11 hours. In the photo of the dough before and after:
• 
• For the dough, beat the dough with water, add flour and mix for 2 minutes at low speed. Leave on for 20 minutes.
• Knead the dough until smooth for 5 minutes at high speed. Add salt 2-3 minutes after the start of kneading. The dough at the end of kneading will be soft and very elastic. The sides of the bowl will be clean.
• 
• Lightly grease the approaching bowl with olive oil and place the dough in it. Cover with foil; leave the dough for 3-4 hours at room temperature until the volume doubles. The dough will be very springy and airy - with many internal bubbles.
• Roll the dough into a ball, cover and leave for 15 minutes.
• Make a recess inside. Gently stretch the dough into a ring, put a greased jar inside, cover and leave for the final proofing for 1-1.5 hours at room temperature.
• 
• Preheat the oven with a stone to 250C.
• Before baking, make 4 cuts, sprinkle with water, put in the oven, reduce the temperature to 200C and bake for 35-45 minutes until golden brown. The author recommends with steam, I baked without.
• 
• 
• Cool under a towel for 1 hour. The crust is crispy, the crumb is fragrant.

Note

The author of the recipe Oksana 🔗

[Omelushka!]

Omelushka!
Culture shock

Even afraid to somehow promise to portray this

And mono rye sourdough?

[Lenchik]

Lenchik,. I have a rye starter too !!

Even afraid to somehow promise to portray this

In a whisper: but not over! Allow me to make a round loaf or bar.

[Mistletoe]

Mistletoe, straight royal crown! What dsiirochki, beauty!
And the dough turns out to be like a thick Frenchwoman?

[Vasilika]

Vasilika , Thank you!

And the dough turns out to be like a thick Frenchwoman?

Unfortunately, I have not come across a thick Frenchwoman, so I cannot say anything about this. The dough turns out to be tight, the consistency is visible in the photo. I kneaded with my hands.

Mistletoe, I'm illiterate. What is a "starter"? Is this "eternal leaven"?

What is a "starter"? Is this "eternal leaven"?

Starter = sourdough .. any.

It's just that a thick Frenchwoman lives with me, she has a proportion of 18g of water 30g of flour, and when I knead, it turns out the same ball as yours. But it doesn’t rise so quickly (3-4 hours), unless it’s very warm. Perhaps this is because of the eternal such a rapid rise, one must try with the eternal. Thanks for the recipe, I want these holes!

[Vasilika]

Vasilika , here the humidity of 50% is obtained from the dough. You have almost the same amount if you take 15g of flour. You can use your starter culture as a dough.
shl. temperature in my kitchen is 24-26C.

: rose: Thank you! With me on you!

With me on you!

And sho, since I don't have this (starter): girl_cray: why can't I try this kind of bread?

Linen! Get yourself a pet! So at once the bread menu expands.
I have a semi-finished vapche

And sho, since I don't have this (starter): girl_cray: why can't I try this kind of bread?

Lena, well, bakes by leaps and bounds.

Lena, well, bakes by leaps and bounds.

Chef, how much yeast to put

I would do it on liquid dough.

Dough:
Water 100g.
Wheat flour for general use) 95g.
Whole grain wheat flour 5g.
Fresh yeast (dry) 12g. (4d.)

Dough:
Dough all
Water 300g.
Wheat flour 500g.
Salt 10g.

Dough for 30 minutes. The dough is 1.5-2 hours, the preparation is 1 hour .. something like that.

Mistletoe I will write about the result

[Linen]

Linen, good luck !! but I can't vouch for the result !!
shl. Add chicks!

[Linen]

Linen, good luck !! but I can't vouch for the result !!
shl. Add chicks!

Don't be afraid, chef, the mustache will be in perfect order

Mistletoe, I didn’t bake yesterday’s promised one (I mixed whey into the dough and thumped the sourdoughs unmeasured, because I swore with my daughters in parallel, in the end I threw it out, not understanding how much I put in, the result would have been unpredictable!) beauty! You can't keep up with you!
Holes - no words!

[Omela]

Omela - craftswoman I am amazed at your diligence. Bread is wonderful, I even smell its aroma .. How would I perform its variation in a bread machine. Can you advise something.

Bread is just a masterpiece!
Ksyusha, what is your leaven? And what is the difference between leavened bread and self-leavened bread? If not in the subject, I'm sorry. Please, where to get enlightened on this topic.

[Ksyusha]

Ksyusha, awesome bread!
You are a temptress! I already use dry yeast, now you are pushing for sourdough bread!

I already use dry yeast,

Marish, And what is our muSH ??

[Light, MariS, Tata,]

Light, MariS, Tata, thanks girls!

Ksyusha, what is your leaven?

Marish, I have "eternal". But this is the bread I made with the other. They gave it to me, I don't know which one.

And what is the difference between leavened bread and self-leavened bread?

They have the same principle. I won't say about the taste. As for me, it is easier with sourdough and you can bake a variety of breads.

How would I perform his variation in a bread maker. Maybe you will advise something.

TataDo you want on an automatic program ??? I can not say anything. Only by experience can you deduce the optimal one. And so only in semi-automatic mode. Kneading, proofing, including baking.

Ksyusha - Bread SUPER I just can't catch up - how to transfer it to a stone, and even with a glass? And the glass will not crack in such heat

[Ira]

Irawith which glass? Of course it must be removed before baking !!!!!!!!!!!!!! And she carried it onto the stone from the cutting board on a silicone mat. With her left hand she took the opposite edge of the rug and pulled, and with her right she shook it off. Straight horror movie.

Ksyusha, I kind of did it, what do you think? In order, yesterday I put a dough with 2g. yeast for the night, she stood with me for 16 hours. Then she kneaded the dough (reduced the yeast by adding another 6 g to the dough) and left it in HP for 90 minutes. I rolled it into a ball -15 min., Put the jar and for 60 min. Before baking, I first made an incision, then took out the can, with a sense of accomplishment;) put it in the oven, and my hole disappeared, no, it did not disappear, it shrank

The bread is delicious, the crust is tougher than that of Pain Rustique, and the crumb is softer than Ksyusha

[Lena]

Lena, Handsome !!!!!

[Lena]

Lena, Handsome !!!!!

Thank you mistletoe, but it's thanks to you, I'm learning

Hello .. and I have something to do with ??? All of you!

[TataDo you want on an automatic program ??? I can not say anything. Only by experience can you deduce the optimal one. And so only in semi-automatic mode. Kneading, proofing, including baking.]

TataDo you want on an automatic program ??? I can not say anything. Only by experience can you deduce the optimal one. And so only in semi-automatic mode. Kneading, proofing, including baking.

Omela I have already tried the recipe on a semiautomatic device https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=186188.0.. It turned out very tasty. We must try to translate it into a machine. The stove is programmable. Tell me, the dough in your recipe is proofed for a total of about 5 hours, it somehow differs from the dough that is proofed in HP for 2 hours with the same rise .. And I would like to know if the proofing duration affects the quality of the bread. Oh, if it's messy, I'm sorry.

Here, Ksyusha, I just wanted to ask you about the hole, and Lena has already put up a photo. How did you get such a huge hole, after all, you just inserted something there

[Irish]

How did you get such a huge hole, after all, you definitely inserted something there

No, Irish, did not insert. Just when it was molded, it made a hole obviously larger than the can.

Tell me, the dough in your recipe is proofed for a total of about 5 hours, it somehow differs from the dough that is proofed in HP for 2 hours with the same rise .. And I would like to know if the proofing duration affects the quality of the bread.

Tata, of course, the quality of the bread depends on the duration of the proofing. And what is the difference between the rise in HP ??? I also have a warm, isolated place. If you want to bake in automatic mode, add 1g. dry active yeast.

Although the previous bread turned out to be beautiful and tasty, it did not suit me 100%. Following the recommendations of Luda (mariana_aga), I slightly changed the technology. Here's the result:





The changes are as follows. Water 320g. + 15g. ghee butter. Knead the dough without salt and oil, leave for autolysis for 2 hours. Then add oil and salt. Knead until smooth for 5 minutes at high speed. Form a ball, leave to ferment for 2 hours in a warm place. Bake in a preheated cast iron pan for 40 minutes. Last 10 minutes without a cover.

The photo failed to convey the resulting changes. The crust is crisp and softer. The pulp is less rubbery. The cuts had to be made deeper.

For me, an indicator of the deliciousness of bread, if a child asks to make a babibot with butter. Many thanks to Luda for her advice and participation.

shl. I can't buy normal paper, everything sticks with terrible force.

Oksana, hello, I'm chasing you lasia according to your recipes, looking where to attach my leaven! I just want to try this)
My questions are:
1. I decided to keep the leaven at room temperature for now ... Of course I have to feed more often ... As soon as the leaven increases in volume by 2 or more times, can I use it in baking right away? The more information I learn, the more I get confused ... Now when I see that she has grown up decently, I throw away half, and feed the other half ...
2. If I have the starter ready, how can I add it to this recipe? Instead of all the dough? Or is it somehow different? How will the time of the whole process change?
3. And is there, for example, some at least approximate algorithm, how to translate recipes with yeast into a recipe for sourdough? It is clear that yeast and starter cultures are different, and there can be no single rule (I’m not so smart myself in Luda’s LiveJournal.). Well, maybe you can somehow, for example, in a recipe 200 grams of water, 500 flour, 10 yeast, and if you translate into sourdough, then 100 g of flour in the recipe = 10 g of sourdough with 100% moisture ... Well, something like that ... Then would get 50 g of sourdough, flour 475, water 175 ...
4. Is there Luda on this forum too, or do you communicate in LJ?

Thanks in advance (went on to watch your recipes)

Mandarin duck, I will try to answer the questions.

Now when I see that she has grown up decently, I throw away half, and feed the other half ...

Yes, I did that too when I kept it on the table.

And Luda is also on this forum or do you communicate in LJ?

In LJ.

It is clear that yeast and leaven are different, and there can be no single rule

This is for sure .. this is such an immense topic, in a nutshell you can not tell.

Any recipe can be converted to sourdough by subtracting flour and sourdough water from the total amount of flour and water.

How to calculate the amount of starter culture:
for rye bread: the amount of flour in the recipe = the amount of leaven (for non-sour bread)
amount of flour x 2 = amount of sourdough (for sour bread)
for wheat-rye bread: quantity of rye flour = quantity of leaven
for wheat bread: 30-40% of wheat flour, that is, if flour is 500g, then sourdough is 150-200g.

About the process. For wheat bread, you can use the technology described in this recipe, i.e. kneading all the ingredients without salt and oil, autolysis for 2 hours, add salt + butter, another 2 hours, and then in the text.

For wheat-rye, etc., see recipe. Do it one at a time, as described, if you like it, then all the rest can be done in the same way. I don't bake pure rye.

She seems to have answered all the questions.

And understandably and no, sorry!

I don’t understand the point: I need to take only 10 g of my swollen sourdough and add water and flour from the dough to it? Or should I take 160 g of sourdough (at the peak of its rise?) And mix it right away with the rest of the ingredients for the dough?

Do I need to take 160 g of sourdough (at the peak of its rise?) and mix immediately with the rest of the ingredients for the dough?

Right.

Wait, I'm confused myself ..
This:

Or should I take 160 g of sourdough (at the peak of its rise?) And mix it right away with the rest of the ingredients for the dough?

For other recipes, if you want to convert yeast bread into sourdough bread.

And here you need to take into the dough:

10 grams of my swollen sourdough and add water and dough flour to it?

Right.

That is, it turns out that the sourdough is the sourdough at the peak of its rise?
If I see a dough in the recipe, then I can safely replace it with the same amount of ready-made sourdough and thereby save time?

My name is Masha, by the way

My name is Masha, by the way

let's have a drink and talk soberly.

In the previous post, I added those about the dough in this recipe.

If I see a dough in the recipe, then I can safely replace it with the same amount of ready-made sourdough and thereby save time?

No, not really. Dough - it is different in moisture, and the leaven is 100% moisture. Let's figure it out on a specific recipe (have you looked at anything ??), it's so difficult on the fingers.

That is, then it turns out there is no difference between your 10 g from the refrigerator and my 10 puffy ones?

Yes, I looked at this bread (and that one with an apple. Well, with it later ...)
I just want to make it without a hole

That is, then it turns out there is no difference between your 10 g from the refrigerator and my 10 puffy ones?

It is in this recipe that there is no difference. The only thing is that your dough can be ready earlier in time, that is, not after 12 hours, but 8 or 10, for example.

It is in this recipe that there is no difference.

Maybe I underestimate the strength and power of the leaven ... But it seems to me that this is so little! Indeed, in that bread with an apple there is 10 times more of it, plus yeast ...

Don't underestimate. You count the time how long the dough will "ferment": 12 hours of dough + 4 hours of dough + 2 hours of preparation. You see what happened to the dough ball during the night?

It is in this recipe that there is no difference. The only thing is that your dough can be ready earlier in time, that is, not after 12 hours, but 8 or 10, for example.

Well, then it turns out that it is not necessary to wait until my sourdough is the largest size ... It just will affect the time the sourdough is ready ...?

By the way, this morning I washed the refrigerator, on which there was a can of sourdough ... I ran away from the can! More than 3 times a night rose!

I ran away from the bank! More than 3 times a night rose!

Oh, ish how quick she has become !!!

Well, then it turns out that it is not necessary to wait until my sourdough is the largest size

It is not necessary to wait for the peak in this recipe. But at least some movement in it will have to arise, before being allowed into the dough. After all, although she sleeps in my refrigerator, she still grows.

Thank you so much!!! I will bake this bread on Saturday !!!

Good luck!