Light gray sourdough bread (bread maker)

Category: Sourdough bread
Light gray sourdough bread (bread maker)

Ingredients

Sourdough (San Francisco)
mature whole grain starter culture 50 g
warm water 100 g
wheat flour 1c 100 g
Dough
young leaven 250 g
wheat flour 1c 515 g
sugar or honey 30 g
salt 12 g
powdered milk 3 tbsp
instant yeast 1 g
butter 30 g
water 235 g

Cooking method

  • Prepare young starter culture and keep it warm for 4 hours. The degree of readiness is determined by an increase of at least 2 times and a pleasant bread aroma. Then put all the ingredients in a bucket of a bread machine and bake on the main program, the crust is light. The gingerbread man turns out to be so correct that you can leave it unattended. The bread is finely porous and tender. Suitable for any sandwiches.
  • Light gray sourdough bread (bread maker)

Cooking program:

the main

Note

Based on the recipe of Luda from LJ with words of gratitude.

echeva
thank you for the great bread!
lenok001
Quote: Tata


Light gray sourdough bread (bread maker)

Why is it called "gray"? Does 50 g of whole grain flour give the crumb that color?
barbariscka
Tata You have baked wonderful bread on young sourdough in a bread machine. The roof, the porosity of the crumb - everything is as it should be.
The recipe is good, in the hot season it will help out those who bake in the oven.
Tata
Quote: barbariscka

Tata You have baked wonderful bread on young sourdough in a bread machine. The roof, the porosity of the crumb - everything is as it should be.
The recipe is good, in the hot season it will help out those who bake in the oven.
barbariscka , thanks for the assessment of my work.
echeva
Tata, bread is just OTPAD !!! True, she baked on the FRENCH mode. and put 20g of sugar, yes, and also ONLY with sourdough, no dry yeast. Very tasty! (I have spontaneous wheat sourdough), tall, lace crumb, perfect roof! Unfortunately, without a photo, until I woke up, my husband took half to work to show off
Tata
Today I just got BOGATYR !!! Height at withers 20 cm.
/ dd31b737e2a24524983945bda80b3773]Light gray sourdough bread (bread maker)
Omela
Quote: Tata

!!! Height at withers 20 cm.
dumb words ..
Tata
Quote: Omela

dumb words ..
ITSELF SO
P.S. I am a "drummer" today. And in the bread maker and in the oven and black and white. Phew!
AliceWonder
Hello. I would like to clarify, you take out the starter culture in 3 hours from the refrigerator and it grows 2 times? For some reason, it doesn't grow like that. Yesterday I tried to bake it - a clay pie came out. Is it better to feed her the day before, or is it not important? How long does it take to wait for the dough to rise, on youtube they recommend 6-8 hours, but here they write 2.5?
Tata
Quote: AliceWonder

Hello. I would like to clarify, you take out the starter culture in 3 hours from the refrigerator and it grows 2 times? For some reason, it doesn't grow like that. Yesterday I tried to bake it - a clay pie came out. Is it better to feed her the day before, or is it not important? How long does it take to wait for the dough to rise, on youtube they recommend 6-8 hours, but here they write 2.5?
AliceWonder My leaven has lived for a long time. I feed it once a week and keep it in the refrigerator. If you make 2-3 refreshments, the leaven turns out to be young, tender and not sour. To speed up the process, you can freshen it up in 4 hours and leave it in a warm place. It will be more acidic. I put it in a warm place or oven with the lamp on and it increases at least 2 times.
What kind of dough are we talking about? This bread is baked in a safe way in a bread maker.
In general, that dough, that the dough is fermented to the maximum increase. Fermentation time depends on the ambient temperature. These parameters can be changed according to the recipe.
Elmar
Quote: echeva

Tata, bread is just OTPAD !!! True, she baked on the FRENCH mode. and put 20g of sugar, yes, and also ONLY with sourdough, no dry yeast. Very tasty! (I have spontaneous wheat sourdough), tall, lace crumb, perfect roof! Unfortunately, without a photo, until I woke up, my husband took half to work to show off
Help the newbie if you can.What is your HP model? I have HP Ranasonik 2502. Just bought it yesterday, and today I decided to experiment! I use a hop sourdough (spontaneous) recipe from the My bread machine website. ru at Mammi33, I bake bread according to her recipe, from millet. flour in / s without a specific recipe for this HP. Twice I put on the "quick bread" mode (program number 2) for kneading and raising, interrupting the operation until the baking process. And now I have put on the French baking program. I follow the kolobok, I don’t know, because I’ve never fed the sourdough, but the sourdough on it turned out to be very "live" ... Ay! Share some recipes for baking wheat bread in HP Ranasonik on sourdough!
Vasilica
Take a look here.
djuneida
Light gray sourdough bread (bread maker) Here is my gray bread, only the sourdough was different - 50 g of French thick and 250 g of young hop, 2nd grade flour in half in the highest, baked in the oven, kneaded in a bread maker on the "French bread" mode. It turned out to be incredibly tasty! Everything that I have baked so far cannot be compared!
And I also realized the beauty of baking under the lid. Finally, I got a crust that I have only read about on the forum so far - thin and crunchy. All these "water bowls" will never give as much steam as a lid! And for splashing on the walls of the oven from a pulverizer, I generally paid with glass - it burst when a drop of water accidentally fell! Fortunately, there are two of them in my oven, the outside remains ...
The bread recipe is now in my bookmarks, thank you very much for a perfectly balanced recipe!
Tata
djuneida, thanks for your attention to the recipe. Bake to your health.
Pelageyushka
Tata, Hello! I liked your recipe, could you help a newbie? I have never baked with sourdough yet, I will try it for the first time, so I have a lot of questions.

1. What does it mean to keep the leaven warm for 4 hours? Is it only if it was kept in the refrigerator before? Then what does “cook” mean? In the sense of feeding, refreshing?
2. It's not entirely clear: Sourdough (San Francisco)
mature whole grain starter culture 50 g
warm water 100 g
wheat flour 1c 100 g
What should be done with all this?

While my questions are limited to this, I would be very grateful for clarifications.
Pelageyushka
And can you do without yeast? I don't use them. What are they needed for?
Tata
Pelageyushka,
1. If you are preparing a portion of the young sourdough, you take the mother's sourdough out of the refrigerator and refresh it, that is, feed it. For it to gain strength, it must be kept warm, Starter cultures must wake up.
2. It is a sourdough composition used for baking. You take a mature mother's starter culture and refresh it with this composition.
3. It is possible without yeast, but it depends on how strong your leaven is and then, 1 g of yeast is just a jolt for the dough.
Pelageyushka
Tata, thanks a lot for the clarification!
Today I discovered an unpleasant feature of my bread machine. I do not have a baking mode. All modes involve kneading dough, proving and baking. At the same time, there is not a single mode with such a long proofing, a maximum of about 50 minutes is given for raising the dough. And I read about sourdough bread, that it needs a long proofing, about four hours. Is this bread really enough for an hour to proof? Or is this effect due to yeast yet? Have you tried it without yeast?
Tata
Pelageyushka, usually if there is not enough time to rise, I turn off the oven and wait until the dough rises well. And then I turn on the baking program. To be honest, I don't remember whether I tried it without yeast or not. I haven't baked with sourdough for a long time, and now I only bake in the oven. But, for example, Darnitsky with sourdough and 1 gram of yeast comes up quickly. I didn't notice, but not 4 hours.
Pelageyushka
Tata, thanks a lot for the clarification!
Ejeek16
Bought for the name "easy". And the recipe is really simple.
But with all due respect, I got a "cobblestone". After reading about sourdough bread in a bread maker, I understand that the recipe is not fully described here.Apparently, the stove is turned off for fermentation and proofing to increase the time. And a stove with the ability to set the mode and temperature.
This should be indicated in the recipe, I think.)
And the recipe is not "easy" at all. So many ingredients ... Light is sourdough, water, flour and salt;)
In general, sorry for the spoiled products ((

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