Sour cream sourdough bread

Category: Sourdough bread
Sour cream sourdough bread

Ingredients

starter culture 100% hydration 200 g
thick sour cream 125 g
wheat flour 350 g
room temperature water 60 g
salt 10 g
sugar 1 tbsp. the spoon
butter 25 g
dry yeast 3-4 gr (1 tsp.)

Cooking method

  • Send all the ingredients to a cambine bowl or a bread maker's bucket. Knead for 1-2 minutes only so that the ingredients are mixed into a more or less integral whole. Leave this mass for 20 minutes.
  • Turn on medium speed and knead for 6-8 minutes until smooth. In HP we focus on the classic kolobok, in the cambine on a smooth silky structure. Depending on the density of the sour cream and the moisture content of the flour, it may be necessary to adjust the consistency of the dough using water-flour. This time I added 1 tablespoon of water.
  • Place the dough in a greased container. The dough is good 2-3 times. It took me 1.5 hours.
  • Put the risen dough on a mat, knead, shape and send to a baking dish. Leave proofing for 40 min. (I jumped faster).
  • Preheat the oven to 220 degrees. Bake until tender. I determine with a temperature probe. When the loaf is already slightly brown, I stick in the thermometer and wait for it to be 97-100 degrees. I was a little distracted and did not notice the exact baking time. Well, somewhere about 35 minutes probably worked.

The dish is designed for

loaf

Time for preparing:

3.5 hours

Cooking program:

oven

Note

The basis for this bread was a recipe from the LG recipe book "Sour cream bread". But I converted it to sourdough and counted the measuring cups to grams. The bread is very aromatic and easy to prepare.

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