Wheat bread with hop sourdough in a bread maker

Category: Sourdough bread
Wheat bread with hop sourdough in a bread maker

Ingredients

Wheat flour 3 cups
Hop sourdough 3 tbsp. l. with a slide
Sugar 2 tbsp. l.
Salt 1.5 tsp.
Vegetable oil 60g
Egg + water 150 ml.

Cooking method

  • We put all the ingredients in the bread maker and put them in the "pizza" mode.
  • Then, when the dough is well kneaded, turn off the bread maker and leave the dough to rise.
  • As soon as the dough has risen (2 times) - knead it. And again we leave it for lifting, so that later we knead it again. And as soon as the dough doubles, turn on the "baking" mode for 1 hour.
  • It turns out a tall, fluffy, tasty, and most importantly healthy bread.


htubjy
Although I am not a very experienced baker, so far everything worked out, but today the bread on hop sourdough has not risen in eight hours.
The only embarrassing moment for me is that I did not heat it after I took it out of the refrigerator, there was no time, but I threw it into the batch.
Maybe that's why the bread didn't rise? Now I'm reanimating it by adding yeast - I don't know what will come of it and if it will come out.
So a number of questions arose:
1. Do you heat the starter culture after the refrigerator?
2. Maybe it had to be fed like kefir, for example, but this is not written in any recipe - it is only written: store in the refrigerator.
3. Not wheat flour, but rye flour participated in the leaven. Maybe it gave such a result ??? Although she rose as expected ...

And just in general, I am very pleased with the bread maker. We get pleasure from all the family. For some reason, I have a feeling of a large, interesting, useful toy, maybe this is because I still enjoy it as a child ...
Celestine
Quote: Leee

Although I am not a very experienced baker, so far everything worked out, but today the bread on hop sourdough has not risen in eight hours.
The only embarrassing moment for me is that I did not heat it after I took it out of the refrigerator, there was no time, but I threw it into the batch.
Maybe that's why the bread didn't rise? Now I'm reanimating it by adding yeast - I don't know what will come of it and if it will come out.
So a number of questions arose:
1. Do you heat the starter culture after the refrigerator?
2. Maybe it had to be fed like kefir, for example, but this is not written in any recipe - it is only written: store in the refrigerator.
3. Not wheat flour, but rye flour participated in the leaven. Maybe it gave such a result ??? Although she rose as expected ...

It is obligatory to warm, moreover, it would not hurt to feed, all the leavens need to be fed! And 8 hours may not be enough, especially for cold ingredients, I stood for 12 hours in the summer, now it's 18 hours a couple of times, but it's over-acidified, the leaven will be stronger, I'll try again.
htubjy
Thanks I'll know. I thought so about feeding, but yesterday's leaven, probably not yet hungry. Taking into account the acquired knowledge and having gained 18 hours of patience, I will repeat the experiment in the near future.
In the meantime, the photo shows "reanimated bread", it's a pity it is impossible to convey the smell (I added a little honey, but the feeling was like putting my head into a hive,: wow: such a honey aroma for some reason). Added a little more nuts and seeds ... Delicious!
But I really want to try pure ON leaven (and not With leaven).

16112007 (007) .jpg
Wheat bread with hop sourdough in a bread maker
htubjy
How can I attach several photos to one message?

16112007 (002) .jpg
Wheat bread with hop sourdough in a bread maker
Grunya
And if my recipe is painfully cool dough turns out ...
I understand that there is 150 gr in your cup. wheat flour.
Accordingly, it is 450 gr. flour - I have 310 ml. a glass - it means you need 2 of them and somewhere else 1/3 cup (sifted flour and under the knife)
Right ?
magot
Quote: Grunya

I understand that there is 150 gr in your cup. wheat flour.
I was also interested in the volume of the cup in grams. I flipped through her previous posts on Lola's profile and found that she had a cup volume of 240 ml. I poured up to 240 ml of flour into my cup, weighed it, it turned out 130 g of flour. That is, the recipe requires 390-400 g of flour. Now I'm making bread with the specified amount of flour. Let's see what happens.
magot
Yesterday I baked bread, adding 400 g of flour - the dough turned out to be rather dense and the bread itself too. Today I took only 300 g of flour - the bread turned out to be good.
Natala
The bread is wonderful !! Thank you very much!!! And the smell ........... I put honey ....... and most importantly, no aftertaste or smell of leaven
SunnyLiza
Hello everybody! I'm still a novice baker) I only have HP for 3 days. Learning how to do it) and a lot of questions. If it's not a secret, what is your HP? Pizza mode, as I understand it, is it different for all HP? In this recipe - is he just stirring the bread?
Even in sourdough (if in the oven) I make bread on a dough - then I knead once and the bread rises. and in HP with sourdough it turns out you need: 1) stir in HP 2) leave to rise .. 3) what is the mode here? that is, I do not quite understand if the bread has already risen, does it seem to need to be baked right away? or put on the mode, stir, and then bake?
and another question: are mixing and mixing different functions? ) thanks for answers )))
Viki
SunnyLiza, Hello!
First, with a successful purchase! So that the bread maker will serve you for a long time and please!
And secondly, let's move on to your questions. The fact is that yeast bread is baked on a program without interference, but leavened bread is a completely different matter. For him, the mode is not suitable. Sourdough behaves differently. So you have to intervene in the process.
Kneading on the "pizza" mode is the longest, therefore we choose it for this bread. (I have 20 minutes. And you?) Turn off and look. We are waiting for the dough to double in volume. When it has doubled, we turn on the "pizza" again, but this time only for a warm-up. I usually count to twenty and off. Now he must rise again and turn on his "baking".
How long it will take to rise is difficult to guess. One leaven will rise faster, the other takes longer. It only depends on her strength. Determine this empirically.
I hope I answered, and if you missed something, you better ask, don't hesitate, okay?
Good luck to you!
SunnyLiza
Viki, good afternoon! Thanks for the quick response! especially for a beginner, help is very much needed
I have a batch in pizza mode - 14 minutes. and you need to pick up the longest? my dough doubles for a long time. hours 5-6. Yesterday I kneaded it in HP, then pulled it out and left it near the comfort, maybe it's cool at home.
In the morning, the dough has doubled. I put the pizza back in the HP, on the regime and she kneaded it for another 14 minutes. only after that the dough somehow settled down to become denser and rose a little. Now I bake, but I see that I will have to bake more.

You said that you count up to 20 on the knee) and turn it off - do you have a pause button for HP? I have a kenwood 250 and there, if only to pull out all the electricity from behind) I'm afraid to upset the program or the computer at HP. Or is she not afraid to turn off the program during the program?
I still do not quite understand the term "crush" - what is it for? to give shape?
and another question, does your assistant have a temperature regulator? or is it not provided for anywhere? Thanks for the help!

And also, I baked in the oven more often with the sponge method, and what are you? bake as soon as it rose?
Viki
Quote: SunnyLiza

I have a batch in pizza mode - 14 minutes. and you need to pick up the longest?
Not necessary. 14 minutes of mixing is enough.
A "crush" is needed to let the gazes out and settle the dough.

Quote: SunnyLiza

I baked in the oven more often with the sponge method, and what are you?
And I have the opposite: first there was a bread maker, and then I went into the oven. An oven is better for sourdough bread, and in general I prefer an oven for baking bread. But I like to "hold the dough in my hands." I have nothing against HP, do not think bad, I just love bread from the oven.

There was no need to knead it a second time for so long, only to besiege it. It's hard for him to get up a second time after such a shake-up ... Well, let's wait for the result.
There is no pause button. Only "start / stop".I also use it. And no temperature controller is provided.
SunnyLiza
Thanks for the advice! Something in my head clears up)
but how to upset? shopping mall all programs with batch. Or just include the baking program?
Viki
Quote: SunnyLiza

but how to upset? shopping mall all programs with batch. Or just include the baking program?
So the kneading is needed. Include any. I am usually the first one, it is "basic" - always at hand. The kneading begins and you think you need to spin the blade twenty times. And that's all. Turn off.
The dough is kneaded, the gaziks flew away, we are waiting for the final rise and turn on the baking.
Anivel
Viki, but please tell me as a more honeycomb companion in the operation of bread makers))) I plan to bake bread with sourdough, but only in HP, not in the oven. If you first make a batch in the "dumplings" mode, then what if there is no "baking" mode? The principle is that the program would be shorter in time? but there are long proofings everywhere ...
Viki
Quote: Anivel

what to do then if there is no mode just "baking"?
Please tell me, what is your HP?
I have not yet met a single one without the "baking" mode. Interesting.
Anivel
Vidmo is the worst :) LG HB-159E
Viki
Quote: Anivel

LG HB-159E
Wow! Indeed, there is no baking program
Then you need to change your plans in the direction of baking sourdough bread in the oven. This is where you certainly won't go wrong!
Anivel
So I say the same, that just not in the oven, well, you can say I don't have it ..... I went to throw out my bread maker
Viki
Quote: Anivel

I went to throw out my bread maker
Well, why so radically resolve the issue ?!
The bread maker can be fooled too. She's got baked goods at the end of each program. You just have to get the hang of it. After everything is already mixed, take out the bucket, cover it, time the time how much it will take to rise. Turn on the program in advance (without a bucket at all) and let it spin, rest, spin again .... An hour before the end of the program, insert a bucket with a loaf that came up and it bakes. Get it a little and you can use it. Don't throw away good stuff!
Anivel
Well, yes, with throwing it out, I'm already so hot)) But, hurray !!! I waited for my starter cultures and tried to run out of bread, and it turned out !!!!! True, I smiled with sourdough, sour bread turned out, this one was made in sour milk, you will have to grow it again. But the main thing is that my bread rose and baked
Wheat bread with hop sourdough in a bread maker
Of course not an ideal view, but I didn't expect anything good at all)))
Thank you, Viki, for the idea :) I almost came up with it later, the only thing I took out was not a bucket, but only a kneading knife. If someone also does not have a baking mode, this is how I did it: First, I put it on a batch, formed a bun. Then she pulled out a knife, let it stand for an hour and a half or two, probably. And then the Russian cook just turned on the program. Due to the fact that the leaven was unsuccessful, it rose slowly, usually they were faster for me. I think there will be beauty with a good leaven
Natalie K
girls, I bake wheat in a slightly different way with intoxicated sourdough, the proportions are different.
At first I tried to add 2-3 tbsp. l of leaven, it rose very well. long.
then I tried such proportions
220-230 ml. water + salt, sugar to taste.
3 tbsp. premium wheat flour
and 1, 25 Art. leaven (one glass + another third)
1-2 tbsp. l. sunflower oil.
In such proportions, it rises in 3-4 hours. I've been baking for almost 2 years now.
Olga from Voronezh
Anivel, stumbled upon an old topic just now. Is there a "cupcake" program? I use it. There, baking begins immediately.
Natalia Iks
Lolaif possible, translate your recipe into grams. The cups are different and can be poured in different ways.

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