Easy Formula for Sourdough Bread

[Preparation]

Easy Formula for Sourdough Bread

Category: Sourdough bread

Ingredients
Sourdough 100% wheat	120 g
Wheat flour c. from.	300 g
Wheat flour h.	60 g
Water	240 g
Salt	7 g
Unfermented malt	2 g
Honey	! tsp

Cooking method

• Frenchwoman Flo Makanai with 15 years of experience in baking bread has come up with a formula that can be used to bake almost any bread. I got acquainted with this formula in the magazines of two wonderful women of Alla 🔗 and Roses 🔗for which many thanks to them.
• The formula is simple:
• for one part of a ripe starter culture of 100% moisture, 2 parts of water and 3 parts of flour are taken, salt -1.8 -2% of the flour in the dough.
• Further, by changing the composition of the flour, adding additives to your liking, you can bake bread.
• This time I baked a simple wheat bread with a small amount of whole wheat flour using this formula.
• Wheat flour c. from. Uvelki, flour c. s wheat Garnets. I added a pinch of ascorbic acid and 2 g of unfermented malt to the flour.
• Preparation
• Dough with 71% hydration It can be easily kneaded into HP.
• I combined all the ingredients and kneaded for 3 minutes, until the dough gathered in a bun. Rest 20-30 minutes (autolysis). Then knead 15 minutes until the gluten develops medium.
• The dough is sticky, but no flour was added. With her hands dipped in olive oil, she stretched it out, folded it, put it in a greased bowl and put it in the oven with the light on, making sure that the temperature did not rise above 28 ° C. After 20 minutes, the dough was stretched out again and folded. After the first hour of fermentation, put it in the refrigerator for two hours.
• During this time, the dough has doubled.
• The cold dough was easy to shape into an oblong piece. Proofing in the oven with the light on and a glass of boiling water.
• When it doubled, I set it to bake.
• Bake in a hot oven at 240 ° C on the hearth for the first 10 minutes with steam, then reduce the temperature to 210 ° C and bake for another 30 minutes.
• The result is a very good wheat bread, the pulp is fluffy, the crust is thin, crispy even after that. like the bread is cold.

The dish is designed for

Bread weighing approximately 680 g

Cooking program:

Baking in the oven

Note

This bread is prepared literally in the rhythm of a waltz: one, two. three, one, two, three ... You can calculate the time, for example, leave the dough in the refrigerator overnight, proofing and baking in the morning. Or put the already formed bread for proofing in the refrigerator. Generally. although the formula is simple, to get good bread you need to first, at least not 15 years, but for some time to learn how to bake bread, exactly following the recipes
I wish you all good bread and good mood!

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Vasilisa, and my mood is spoiling personally. Your bread in the photo is just a miracle, I think I even felt the aroma. But as soon as I think about the leaven, how much trouble it takes, the mood spoils. I can't do that. Is it possible to use old dough instead of leaven, or is this already nonsense?

Natasha, you don't have to spoil your mood at all. So the time for the leaven has not come. I didn't bake with sourdough right away either. On the old dough I baked bread for six months and did not even want to think about sourdough. And then suddenly she suddenly switched to her. I don't know if this formula will make bread on the old dough. We need to think, look at the recipes on the old dough, the ratio of the products in them ... After all, such wonderful bread is baked on the old dough. And the sponge-leavened bread is very good for girls.I want to bake everything again on the old dough, but the leaven must be fed

Vasilisa, I'm not a very experienced baker. I used to bake in KhP. And after I came to this forum, I bake mainly in the oven. Sometimes things don't work out. Today I baked Cuban bread according to the Mistletoe recipe. Wonderful bread turned out and such a small piece of it remained that I put the bread on an old dough with potato broth. I'll bake it tomorrow. For me it is already a feat that I put the dough for 12 hours. And leaven is aerobatics.

[Vasilisa]

Vasilisa, beautiful bread. And it seems very easy to prepare. But I like Natasha Medunitsa-not matured even to sourdough bread

[Natali06]

Natali06 Thank you Natasha! You have excellent bread even without leaven ...

It's right for me to make a wish between two Natasha The main thing is that the baking process is enjoyable, and everything else will follow and the experience will come

[Vasilisa]

Vasilisa wonderful bread. It looks like your wheat sourdough. I bake it often. I really like sourdough breads with their expressive taste.

Natusya,Lungwort do not be afraid of leaven. It is not difficult at all and very tasty. And there are many options for withdrawal. It is worth withdrawing and maintaining it once. Every time the bread gets better and better.

[Tata]

Tata Thank you! You intuitively come to this formula after a certain amount of baked bread. And on the sourdough, the bread is very perfumed, and I especially like it in it.

I also tried this method and it turned out GREAT !!! Thank you for reminding me, otherwise I forgot about him

Girls, in sourdough I am confused by the fact that it needs to be fed every day. We leave every time as a family on the weekend, so you need to take the leaven with you?

what confuses me about the leaven is that it needs to be fed every day. ?

It all depends on how you conduct it. I feed every three days, sometimes on the fourth, I keep it at 10 degrees on the top shelf of the refrigerator. Before using in bread, I feed it one to three times ... There are people who keep it at room temperature and feed it every day ..

I also tried this method and it turned out GREAT !!! :

Yes, I must also ripen like leaven.

and mine are so addicted to sourdough bread that yeast bread seems a little bland to them

[Vasilisa,]

Vasilisa, I also continue to admire and admire your bread for now.

Yes, I must also ripen like leaven.

I, like the girls, apparently have not yet matured either.

Marina, you have wonderful pastries even without leaven!

[Vasilisa]

Vasilisa, thanks for the great bread recipe. Indeed, everything is for one-two-three. A very convenient recipe, you are engaged in bread, as it were, between times. I am just mastering the basics of baking sourdough bread (I grew an eternal one in November), and this recipe is just for people like me. Everything is clear and accessible to Pekla several times already. Here's what happened today

Tanya, I'm very glad that the bread turned out, and even so good ... This formula really helps me out, you can mix different types of flour and every time there will be a different bread. Master other recipes, and this one will be like a magic wand ... And thanks for the photos.

: hi: Vasilisa, I'm ripe for leaven. The bread turned out, but so far it is heavy. Baked with raisins and without malt and ascorbic acid. I'll also work with the leaven. : victory: Thank you for the recipe. The dough is quite simple in execution and the result is not bad even for the first try and homemade sourdough.

Natalia, congratulations on the leaven! Malt and ascorbic acid are added to improve the quality of the flour. If the flour is good, then you can do without them. I'm glad the recipe came to court, I think you can customize it according to your flour and the availability of ingredients. If the sourdough is young, you can always add a little yeast, the bread will be fluffier. Success in baking and good bread!

I do it for the second time, but without malt and with rye sourdough. It turns out like a store-bought gray bread, a very successful recipe!

Elena, this is actually a basic recipe with the correct ratio of ingredients, so you can easily change them according to your capabilities and desires, observing the basic principle. I am glad that you have a successful bread according to this recipe.

[barbariscka]

barbariscka, I tried your bread on rye sourdough, it turned out very tasty. One moment interests me, the crumb does not exfoliate, is it because of the rye sourdough or did you have to hold it? It turned out to be a very soft bread, even the mugs from the metal support were printed on cooling. I wanted to add a little flakiness, or they don't exist with sourdough bread. And the bread fits very well into the new mold! Thank you!

Oksana, I think that the layering depends more on the molding than on the sourdough. It is a pity that you did not place the cut, then it could be said more precisely. Thanks for the photo and report. What a beautiful shape!

The cut was still warm then, but now this is what remains:
where the flat side of the bread was more convex, but very soft and pressed a little while cooling down. It was necessary to hold it in the oven longer. Three cutters, I don’t know the structure is visible, it turned out transparent!
I baked it two days ago, I only posted pictures today.

Oksana, the crumb turned out to be good, just delicate. Sometimes they dream of such a crumb. If you want to be denser, you need to slightly reduce the water. And in layers, or rather cylindrical such circles, it can turn out if you put it in rolls.

Thank you, no, I don't want to be denser, I want layers like Shrek's. Well I understood everything

[Vasilisa]

Vasilisa, but I've got such a belly!

I made the cut deep, as it seemed to me, but it was easier for the bar to "spread" along the seam (visible on the cut) across the entire width: Now I'm trying to figure out what to do to avoid it: 1.decrease the temperature (maybe the top grabbed faster and was it easier to open along the bottom?) 2. reduce the amount of flour - will the dough be "stickier"? 3. give more time to proofing? 4. make the cut even deeper? Or maybe there is another - the right decision? I'd like to know your opinion.

And most importantly - thanks for the recipe and detailed technology, the bread is very tasty and I want it to be with of all sides handsome!

Olya, I don't quite understand, but what's wrong? The bread turned out to be pot-bellied, did not blur, did not crack. Where is the ugly side? Perhaps the incision should be shallower. And after fermentation, when I dumped the dough before molding, give it a rest for 10-15 minutes, spread it into a cake, squeeze out large bubbles and gently shape it so that the crumb is more even. But some people like big holes, so that's a matter of taste.
We do not decrease or increase the flour in the recipe. It is necessary to regulate water.
And I liked the bread, thanks for sharing.
I took a closer look, did he open up at the seam? Then you just need to seal the seam better and try not to get flour.

Yes, Vasilisa, it opened at the seam at the bottom ... I'd better seal the seam.
Thanks for the little tweaks. I really like sourdough bread!

To your health, Olya! Good luck with your baking!