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Southern wheat-rye bread with sourdough

Southern wheat-rye bread with sourdough

Category: Sourdough bread
Southern wheat-rye bread with sourdough

Ingredients

rye starter (for making sourdough) 100 g
wheat flour (for sourdough) 300 g
water (for sourdough) 350gr
leaven 600gr
Wheat flour 600gr
water 350-400
sugar 3 tablespoons
salt 3 tsp
olive oil 2 tablespoons

Cooking method

  • First, we prepare the starter from the starter. To do this, add to it warm (no more than 30 degrees) water-350 grams, stir, let stand for 30 minutes. Then add flour -300 gr. We put it in a warm place for about 12-24 hours, it should increase in size by 2-3 times. I put on the battery, there is 25 grams.
  • When the starter culture has come up, add the rest of the ingredients to it and put it on kneading, or you can knead it by hand and again in a warm place until it doubles in size. It may take 2-5 hours
  • Southern wheat-rye bread with sourdough
  • Incisions can be made if desired. Lubricate the top with butter and put it in the oven at 180 degrees for 15 minutes (both shades are on), then make the oven at 200 degrees and turn on only the bottom for 40 minutes to prevent the bread from blowing off the roof)! Then we reconnect the top and 160 degrees 35 minutes.
  • Southern wheat-rye bread with sourdough
  • As a result, here is such a bread! Tastes like the south)
  • Southern wheat-rye bread with sourdough

Time for preparing:

90 minutes

saida
Hello! please tell me who knows how to cook bread in a multicooker Polaris
Peppercorn
Quote: saida

Hello! please tell me who knows how to cook bread in a multicooker Polaris

Hello, I will share my opinion. When I am looking for a recipe for tomorrow, for example, I look exclusively at pictures and the cooking process, regardless of the hearth bread, molded or from the bakery ... It's just that the hearth is often too heavy for HP, so I spend one and a half or half of them and do everything how to do it according to the recipe, but the control load into the bucket, after the preliminary work is done (various doughs, infusions, etc.), I do as in the instructions for the HP, and I have it first liquid, then fat, then solid (more precisely, loose) ...

On a piece of paper I wrote down in a form convenient for me on which programs how long the cooking processes take in turn and select the desired program, if there is one. You can take a piece of one program or use two, but you can definitely come up with something. But I was lucky with HP and I have programmable modes that I completely customize for the recipe.

And if you are engaged in baking, and this process is laborious and not for the lazy, then bother, knowing all the processes of the recipe and the program of your HP, consider the option that suits you. Often there is a separate kneading of dough and a separate baking, which is enough in most cases!

Wish you luck!
 

Other recipes in the section "Wheat-rye sourdough bread"

Light rye bread (J. Hamelman)
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 Wheat-rye bread with sourdough and rye-wheat grits
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 Wheat-rye onion bread with sourdough cheese.
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