Artisanal bread without kneading with sourdough

Category: Sourdough bread
Artisanal bread without kneading with leaven

Ingredients

Sourdough (starter) 70 g
Baker's flour. 300 + 70 g
Water 250 + 70 g
Salt 10 g

Cooking method

  • 1. Remove the starter culture (starter) from the refrigerator, feed with water and flour (70 + 70), leave at room temperature for several hours.
  • 2. Put the starter culture in the bowl of a food processor or blender, add all the remaining water (250) and salt according to the recipe and grind / beat everything until a homogeneous liquid chatterbox is made.
  • H. Pour flour into the fermentation vessel (if the leaven is not very strong, you can add yeast on the tip of a knife for insurance). Pour in the "chatterbox" and stir with a spoon until all the flour is wetted. No need to knead.
  • 4. Leave the dough at room temperature until the increase is 2 - 2.5 times, then put in the refrigerator for at least 12 hours.
  • 5. Take out the dough, round on a floured table, let it warm and stand for about 60-80 minutes. Bake on the hearth for the first 10 minutes with steam and 20-25 minutes without steam.

Note

I've been baking this bread for a long time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=221641.0. by leaps and bounds and love him very much. But, having grown the leaven, I decided to adapt it to her.
The method of diluting the leaven (and salt) in water before adding it to the dough is borrowed from recipes for rye bread (specifically .html "Sour Rye 1939" Mariana - aga). True, there it is used to facilitate kneading, and here I adapted it just to avoid kneading.Thus, a special crumb structure is obtained, characteristic of unaltered bread, but at the same time the taste and aroma of bread is sourdough.
Incision :
Artisanal bread without kneading with leaven
By the way, my starter culture (or starter) is also originally rye, overfed for wheat.
By time, I usually feed the leaven in the morning, knead the dough in the evening and bake the next day or every other day. The dough can stand in the refrigerator for up to 3 days.

Hope this recipe is useful to someone.

Sonadora
Olya, beautiful bread, nostril! Fragrant, probably ..!
Serenity
Quote: Sonadora

Olya, beautiful bread, nostril! Fragrant, probably ..!
Thank you
Yes, the groin is enticing
niamka
Olya, thanks for the recipe! I liked the bread very much. Baked from whole grain wheat flour on rye sourdough, overfed with wheat, without adding yeast. Therefore, it turned out a little flat. The crust is crispy, the crumb is tender, slightly sour-salty. Very tasty! She ate right like that, without anything.
Artisanal bread without kneading with leaven

Artisanal bread without kneading with leaven
Serenity
Quote: niamka

Olya, thanks for the recipe! I liked the bread very much. Baked from whole grain wheat flour on rye sourdough, overfed with wheat, without adding yeast. Therefore, it turned out a little flat. The crust is crispy, the crumb is tender, slightly sour-salty. Very tasty! She ate right like that, without anything.
Oh, I can imagine how delicious it is, I myself adore such bread from wallpaper flour.
To make it more airy, you can, as I wrote, add quite a bit of yeast. But, in my opinion, and so excellent
Ananda
Serenity, I'm going to say thank you again. Made your bread (and now our daily one) with whole-grain sourdough. Tasty with sourness. I make this bread in a bread maker.
Artisanal bread without kneading with leaven
Serenity
And I just replied in yeast, That you can bake it with sourdough, a beautiful bread!
OlgaGera
Quote: Serenity


Artisanal bread without kneading with sourdough
Hope this recipe is useful to someone.


How useful !!!!!
Delicious, fragrant bread.
Low bow to you Olga per recipe
Baked in a bread maker.On raisin sourdough.
I have been looking closely at this recipe for a long time, but somehow I was afraid to approach, but then I saw that Ananda in HP bakes it (huge gratitude), so I decided.

p. from. while I went for a fotik, my five smoothed a whole bun in 10 minutes. I did not have time to try ...., I judge the taste from my family.
They asked for another oven like this

p.p. Is it possible to double the amount of ingredients, or are there certain formulas for recalculation.
Wildebeest
So I baked wheat-rye bread without kneading in sourdough. Yet this is a miracle recipe, very convenient. Knead it for the night, put it in the refrigerator and with bright thoughts went to sleep peacefully.
Artisanal bread without kneading with leaven
niamka
I also baked it on rye sourdough, on white wheat flour.Artisanal bread without kneading with leaven
Serenity
Quote: OlgaGera

How useful !!!!!
Delicious, fragrant bread.
Low bow to you Olga per recipe
Baked in a bread maker. On raisin sourdough.

p.p. Is it possible to double the amount of ingredients, or are there certain formulas for recalculation.

Glad you liked it!
and it is possible to increase and decrease 0. Big bread will take longer to bake, of course.
By the way, I now bake this bread without steam - it puffs up perfectly in the oven and the crust is good.
Serenity
Wildebeest, great bread just! : bravo: How much fermented such a dough?
Serenity
Quote: niamka

I also baked it on rye sourdough, on white wheat flour
the beauty
I have the same option is cooling down now, only wheat flour. 1 grade:
Artisanal bread without kneading with leaven
Deppert
So I have already boasted about the topic for my bread machine, I will do it here (since this is also a profile topic).

With yeast without kneading my bread somehow didn’t come out at all, but with my "eternal" leaven it turned out to be awesome in beauty!

I didn't really follow the given recipe, rather, it was a very loose interpretation. Rye sourdough, poured three heaped spoons, poured about 1 and 2/3 cups of water, added salt, mixed, then added three measuring glasses of first grade flour, then a little more rye flour and stirred until there was no dry flour left in the bowl ...
I spent a day. At first, the whole night the bowl stood on the cabinet under the ceiling, and in the morning before leaving for work I put it in the refrigerator.

The second proofing - on a towel, dusted with flour and sprinkled with sesame seeds, seam down, almost 3 hours. Then he just threw it straight from the towel into the pan with the seam up and set it to bake.

Artisanal bread without kneading with leaven
Artisanal bread without kneading with leaven
Artisanal bread without kneading with leaven
Artisanal bread without kneading with leaven
Artisanal bread without kneading with leaven
Loksa
Please tell me why my bread is bursting on the side in a circle, even if I'm doing the wrong thing. The second time I bake it and it burst again. oh, mine was cut warm later I will show the cut, and burst likeArtisanal bread without kneading with leaven only upside down is he.
Serenity
Loksa, wow, anti-gravity bread. Good loaf.
Baked with steam? what temperatures? I think your top heat is too strong. To prevent the crust from bursting, you can either lower the temperature, or move the grate lower, or create humidity in the oven at least for the first half of the time - this bread increases greatly in the oven and it is necessary that the crust does not have time to harden until growth is over.
It is also useful to cut a loaf in one or more places before baking, then the crust will diverge at the places of the cuts (besides, this is beautiful). For example, the title picture in this recipe shows where there was a small cut.
Good luck!

Serenity
Deppert, I didn’t see it right away, but better late than never Amazing bread!
Yes, this recipe is very flexible and experimental friendly.
Loksa
I thought so. Thank you!
Serenity
Loksa, not at all, sign off how it happened with the modifications
Loksa
Artisanal bread without kneading with leaven

Artisanal bread without kneading with leaven
Now you will scold, but I baked in a completely different way. My oven first heats the room and then itself, something is broken in it, so I baked in a slow cooker. The dough came up, didn't cut it - I didn't think it was watery; I turned on the frying for 30 minutes and immediately the grill n at a quiet speed, I had to turn it on later, maybe it did not burst - the crack is not deep. Here's an experiment, ran into the bushes
Loksa
From the bushes: - I'm not worried about Heat in this case, you should have seen how the furniture deteriorated from these heat flows.
Wildebeest
So get rid of such an oven, you only suffer with it.
Serenity
Quote: Loksa
Now we will scold, but I baked in a completely different way.
Let's not scold! yes, you need to grill at the end, when the bread has already grown, so that the crust is browned.
Serenity
Quote: Loksa
You should have seen how the furniture deteriorated from these heat flows.
Quote: Wildebeest
So get rid of such an oven, you only suffer with it.
support! But if it is not yet possible, then take into account the above.
Loksa
You need to take a whole stove with a gas oven and dimensions 50x50, and you don't want to get in again.
But the bread turned out to be very tasty. And if I hadn't been in a hurry with the grill, it would have probably grown up, but it is convex, beautiful and there are holes - everything suits me. very good experience.
It seemed to me that a crack at the place of folding was organized, and the grill was also turned on so early, because if you turn on everything for five minutes, the crust is very thin and quickly softens, but I wanted a crust of uniform thickness.
My husband and I liked the bread, so thanks
Viki
Quote: Loksa
might not have burst
Oksana, it didn't burst. He smiled at you
The crumb is very good .... perforated such as I love.
Serenity
VikiHere's a healthy look at the subject! (from)

Loksa, the main thing is that you and your husband liked it, and get used to baking
Loksa
Thank you girls! Of course he smiled, I would say that he laughed at me - as I danced around him, did incl. grill-off grill! ! I'll have to repeat the dances with tambourines!
Levelours
Serenity, but please tell me how to make your starter. I followed the link you indicated, and there the page was deleted. I really want to try to make such a bread.
Serenity
Levelours, did not understand which link was removed? I don’t have my own personalized leaven, I bake it on different ones, I baked this particular bread on wheat and rye, overfed into wheat. Now I don’t even really remember. which one was at the time of publication of this recipe. How many I have grown and tried, and how many thrown away! "How much did I cut, how much did I cut"

Now I have stopped growing special starter cultures altogether, but I use the most convenient trick I have learned here - to add part of the old dough to the dough together with the yeast: each time, kneading bread dough, I just leave a piece the size of a small tomato and store it in the refrigerator in the vegetable compartment. The taste is not inferior to most starter cultures, and the hassle is minimum. Highly recommend.
Levelours
Serenity, I'm talking about it from the 1st page. "The method of diluting the leaven (and salt) in water before adding it to the dough is borrowed from recipes for rye bread (specifically," Sour Rye 1939 "Mariana - aga). I wanted to read it, but this author's page has been deleted. Therefore, I am interested in you). If I got you right, I can do this: knead the dough, for example, this "Artisanal bread without kneading" and leave a piece of this dough for use next time when making this bread (recipe in this thread)?
Serenity
Levelours, yes, that's right. From the next dough, the piece will go into the refrigerator to ripen, and so on. Just put it where it is not very cold (fruit compartment, etc.)
I understood about the link now. It's a pity, I don't even know if I still have it. But in this case, I described the reception myself, so it's not scary.
Levelours
Serenity, I understood everything, thanks, I will try, I put the dough until I looked at how it was there))) Then, as I make bread, I will write)
The piece I left the next time I use to make new bread, and yeast is no longer needed, right?
Serenity
Levelours, yeast is necessary, just slightly reduce its amount in comparison with the recipe.
Levelours
Understood, thank you very much, I will experiment.
Serenity
Levelours, bake for health
Sibelis
It seems to me, or is there too much water for this amount of flour in the recipe? Tell me what the consistency of the dough should be before and after proofing.
I haven't baked this recipe yet, I'm going tomorrow. My leaven is good, I never add yeast.
Serenity
Sibelis, the recipe has been tested many times. But if the leaven is very liquid, reduce the water in the recipe accordingly, and vice versa.
The dough consistency immediately after under-kneading is soft, lumpy, but not flowing. After aging - very soft, glossy, stretching with threads, "rubber". It looks like a ciabatta dough if you baked them.
I'm sure you will succeed
Sibelis
I take the experts' word for it, I mixed it according to the recipe).
Actually, I have an exotic option, but how everything was clearly planned!)) I fed the sourdough in the evening in order to knead the dough in the morning, put it in the refrigerator after work, and take it out and bake in the morning. What do you think? In the morning I overslept, woke up 5 minutes before leaving the house)). There is no time for the test - I threw the dough, which was torn into battle, into the refrigerator. In the evening I came home from work, kneaded the dough (the sourdough in the refrigerator dashingly sat down and covered with a crust, when stirring with water, some insoluble "ropes" were discovered). Now I'm waiting, according to the recipe, when it rises, and again in the refrigerator)))
Well, this is all pure neighing, I'm telling you with sourdough. So I don't bother, but I'm looking forward to bread - apparently, it will be exotic)).
Serenity
Sibeliswhat a life without adventure! (c) Tell us later how it happened.
Sibelis
I report:
1. The dough turned out to be liquid, as I was afraid. I had to bake in a large pan - first under the lid, then without - and tear it off from the pan after baking with a jackhammer)).
2. Dough managed to peroxide during the forced downtime, therefore bread with a pronounced sour taste.
The bread is rather strange, with a glossy crumb and a very hard crust. But the most interesting thing is that people like it). They say - like in the village))
Serenity
Sibelis, but no pictures? otherwise I am worried that could have gone wrong.
I wrote that the dough should be liquid (but not like porridge, but viscous, viscous). Maybe you wasted it in a saucepan? although I have it in the form of a hell, it turns out normally, only with solid sides
Levelours
I baked such a piece of bread. It turned out great) very tasty. Thanks for the recipe and advice) I didn't even think that everything was so simple and tasty))) Today I put more, tomorrow I will bake)
Serenity
Levelours, I am very glad that everything worked out! bake for your pleasure
Trishka
Serenity, Olya, thanks for the wonderful recipe!
I want to try first to bake your bread without sourdough, and then with sourdough.
Tell me how you overfeed rye into wheat, I have 100% rye from Viki.
Thank you !
Serenity
Trishka, just feed her for three days with wheat flour (preferably whole grain) u need to add a little water, rye is usually thicker and drier. Happy loaves!
Trishka
Serenity, Olya, come to me!
Thank you !
Is it possible, if not difficult in more detail, like 3 days ??
I am a "teapot" in leaven ...
Serenity
Trishka,
Three days:
1. You add flour and water according to the weight of the leaven, wait for it to bubble / swell, put it away for a cold.
2. Throw away half, repeat item 1.
you can not throw it away if you need sooooo much hakwaski
Trishka
Serenity, Olenka, thanks!
Serenity
Trishka,

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