Rustic bread with flour Nastyusha Premiere sourdough (in the oven)

Sourdough on rye flour, lactic acid 300 g (not ml!)

Flour Nastyusha Premiere improved 220 g.
Whole grain flour (whole wheat wallpaper Belovodye) 100 g.
Wheat bran 20 g.
Rye-wheat groats Belovodye 20 g.
Pressed yeast 5 g (or dry 0.5 tsp)
Warm water 200 ml
Salt 1.5 tsp
Sesame seeds 3 tbsp l.
Sunflower seeds 2 tbsp l.

Dissolve the pressed yeast in warm water. If dry, do not dilute.
Fry the bran, grains, sesame seeds and seeds without oil.

Put all the ingredients in a bread maker.
When baking in a bread maker - whole grain, rye, dietary or French mode. Medium loaf and crust. Watch the kolobok when mixing.

When baking in the oven:
I used the first batch of the whole grain mode with heating, included 3 times, that is, the dough kneading time is 30 minutes.

Next is the proofing of the dough. I took out the blade, and then the program lasted 45 minutes.

I put the dough on a board dusted with flour, stretched it out into a 20 by 20 cm square with my hands, folded it four times in an envelope from the corners, overlapped the new corners again, turned the dough over and formed a bun.

I put it on the proofer in a mold covered with baking paper, lightly oiled and sprinkled with flour. Sprinkled a little flour on top, covered with a napkin. She defended it for 40 minutes.

15 minutes before the end of the proofing, I heated a cast-iron brazier with a lid at the maximum temperature in the oven on the grate - for me it's 240.

I put the dough into the brazier along with the paper. Baked for 30 minutes with a closed batter, then reduced the temperature to 220 and for another 20 minutes with an open lid.

Comment: just before that, baked country bread on French country flour Francine, without sourdough, for 10 g of fresh yeast.
Sourdough bread with Nastya with 5 g of fresh yeast turned out to be one and a half times higher and more ...

Sectional photo and comparison of two village breads, which I wrote about above

Alexandra, thanks for the wonderful recipe!
There were minor changes:
- added 50 grams of peeled rye flour
- instead of rye-wheat grains, there were wheat-buckwheat flakes "Altai Skazka"
- added 1 tbsp. l. vegetable oil
- I just rejuvenated the leaven recently, there was not the required amount, I had to take 150 grams of eternal wheat and 150 grams of rye. 12 hours have passed since their last "feeding"
- added 1 tbsp. l. malt diluted in 50 ml boiling water (cooled, of course)
- added 1 tbsp. l. flax seed
- 1 tbsp. l. sugar (I won't add it next time)
- 1 tbsp. l. panifarina (I think it was possible to do without it)

Baked in a bread maker on whole grain mode - 5 hours.

[Paillette]

Paillette

Excellent creative approach to the recipe and the corresponding brilliant result