Wheat sourdough bread (2 options)

Category: Sourdough bread
Wheat sourdough bread (2 options)

Ingredients

I. Bread Option No. 1 OPARA:
Warm water 35C 500ml
Sugar 1 tbsp. l;
Hop sourdough 1.5-2 tbsp. l;
Flour 270 gr;
2. Top dressing of dough:
Flour 170 gr;
3. Main batch:
Flour 250 gr;
Sugar 1.5 tbsp. l;
Salt 1.5 tsp;
Oil grows 3-4 tbsp. l;
II. Bread Option No. 2 OPARA:
Dough set aside from dough No. 1 150 gr;
warm water 35 С 500 ml;
sugar 1 tbsp. l;
Flour 270 gr;
2. Top dressing of dough:
flour 170 gr;
3. Main batch:
Flour 250 gr;
Sugar 1.5 tbsp. l;
Salt 1.5 tsp;
Oil grows 3-4 tbsp. l.

Cooking method

  • Wheat sourdough bread (2 options)
  • Hops in Russia were grown everywhere and a lot. It was added to drinks and sourdough for bread, which surprised foreign guests by the fact that it did not stale for a long time. Family life began with him - the old wedding custom to shower the young at the door of the house with hop was described by A. Pushkin in the poem "Mermaid".
  • About the usefulness of hop bread.
  • "Sourdough bread from hop cones and leavened bread is protected from spoilage, since hops contain a large amount of resins and essential oils, which are powerful phytoncides with antimicrobial properties. They are able to suppress the growth of fungi, protozoa, and also provide a general stimulating, anti-inflammatory, anti-allergic and other effects on the body. "
  • From the magazine "Russian House" No. 11, 1998
  • It so happened that on hop sourdough I get the most beautiful, delicious and fragrant bread. I suspect that we are in love with each other forever. Thank you "marika33" -Marina for publishing her recipe for growing The simplest hop culture And since I simultaneously mastered the maintenance of dough and baking bread according to Tonechka's recipe - "Anatolyevna" Country bread (on a long dough), then I have a recipe for a very tasty hop wheat bread, which I want to share with you, dear bakers!
  • Bread option number 1
  • 1. Prepare the dough (20 minutes)
  • Remove the starter culture from the refrigerator. In a bowl of warm water, dissolve the sugar and add the leaven. Put the rest of the leaven in the refrigerator, wash the spoon, take out the sieve, weigh the flour, sift the flour into a bowl with the sourdough and beat until smooth with a whisk. Cover with a towel and put in a warm place (in my bathroom, cover with linen and terry towels) this is how it looks:
  • Wheat sourdough bread (2 options)
  • 2. Feed the dough: After 16 hours, feed the dough with flour (10 minutes). This is how it looks before feeding:
  • Wheat sourdough bread (2 options)
  • Take a bowl of dough, sift 170 grams of flour into it and stir until smooth (I stirred with a spatula). Cover and put back in a warm place.
  • 3. The main batch
  • After 4 hours, knead the dough (20-30 minutes) looks like this:
  • Wheat sourdough bread (2 options)
  • Set aside 150 g before kneading. dough into a cup and refrigerate. In the remaining dough, put 1.5 tbsp. tablespoons of sugar, sift 250 flour, 1.5 tsp of salt and knead the dough, at the end of the kneading pour 3-4 tbsp. tablespoons of oil, mix it in. I knead with a spatula in a tall bowl. I knead not very long for about 20 minutes.
  • 4. Proofing the dough
  • Then I got two versions of the dough, and since the bread turned out to be tasty in both cases (the batter is airier and more aromatic for me), I will write it as it is: If the dough turned out thick
  • Wheat sourdough bread (2 options)
  • and keeps its shape well - roll into a ball and leave on the table under a bowl for 20-30 minutes. Shape into a bar and place in a mold.
  • If the dough is thin, and you don't want to add flour, then fold the dough with an envelope and cover with a bowl, after 15 minutes repeat the envelope. Here's an envelope I got:
  • Wheat sourdough bread (2 options)
  • I folded it 3 times for the fourth time I folded it, rolled it a little into a ball and transferred it to the mold.
  • 5. Rise and bake.
  • And when the dough (in my form) has doubled (I have 2 hours), I put the form in a cold oven. After the oven reaches a temperature of 175 degrees, I bake (I have from 50 minutes to 1 hour 10 minutes) until browning. I have a gas oven and I always control the temperature and put a tray with water. Such a loaf of soft dough bread turned out: Wheat sourdough bread (2 options)
  • and from a denser test:
  • Wheat sourdough bread (2 options)
  • cut, turned over:
  • Wheat sourdough bread (2 options)
  • I discovered a transparent thermal baking dish - very convenient. The degree of browning is visible.
  • II. Bread option number 2.
  • 1. Cooking dough.
  • Ingredients:
  • - dough from bread No. 1 - 150 gr .;
  • - warm water - 500 ml.;
  • - sugar - 1 tbsp. l.
  • Take the dough out of the refrigerator, let it warm. Heat the water no more than 36-37 * C, dissolve sugar in it, transfer the dough into it and beat the mixture with a whisk. Add flour and whisk until smooth. Cover with a towel and put in a warm place (in my bathroom, I cover it with linen and terry towels).
  • 2. Top dressing of the dough.
  • - flour-170 gr.
  • After 16 hours, feed the dough with flour Take a bowl of dough, sift the flour into it and stir until smooth (I stirred with a spatula). Wrap with towels and put back in a warm place.
  • 3. The main batch.
  • Ingredients:
  • - dough remaining;
  • - flour - 250 gr.;
  • - sugar - 1.5 tbsp. l;
  • - salt - 1.5 tsp;
  • - vegetable oil - 3/4 tbsp. l.
  • After 4 hours, knead the dough. Set aside 150 g before kneading. dough into a cup and refrigerate. Put sugar in the rest of the dough, sift flour, salt and mix all the ingredients a little. Then pour in the butter and knead it into the dough. I knead with a spatula in a tall bowl. If you do not put off the dough, take flour (I have 50 grams), more butter, sugar and salt (I also have butter, 2 tablespoons of sugar, a pinch of salt added)
  • 4. Proofing the dough.
  • This dough turned out to be watery, a little sticky and I folded it. Didn't add flour until thick.
  • Fold the dough into an envelope and cover with a bowl. After 15 minutes, repeat the envelope. I folded it 3 times. For the fourth time, I folded it, rolled it a little into a ball and transferred it into a mold.
  • If the dough is thick, cover it with a bowl and let sit for 30 minutes. Then gently flatten, shape into a bun or bar and set to fit.
  • 5. Rise and bake.
  • And when the dough (in my form) has doubled (I have 2 hours), I put the form in a cold oven. After the oven reaches a temperature of 175 degrees, I bake (I have from 50 minutes to 1 hour 10 minutes) until browning. I have a gas oven and I always control the temperature and put a tray with water. This bread turned out with the old dough on hop sourdough:
  • Wheat sourdough bread (2 options) and a cutter:
  • Wheat sourdough bread (2 options)
  • Personally, I liked the bread on a soft, slightly sticky dough better. The family was divided. The cracks on the top turned out when I turned the shape over so that the bottom did not burn

The dish is designed for

I have about 1kg

Time for preparing:

TIME: 25 hours

Cooking program:

Oven

lappl1
Oksanchik! I'm the first for your bread! Well done! Thank you for the recipe! Amazing bread you have!
Tricia
My God, what a beautiful bread!
Oksana, you're just fine!
The recipe is bookmarked.
Loksa
Thank you, Lyudochka, Nastya! Ask, bake, I'll check! Nastya, I'll give you the leaven
lappl1
Quote: Loksa
Ask, bake, I'll check!
tomorrow straight and start. Prepare the leaven. And I'm also Lena-Kubanochki trying to make sourdough. But my katyk won't turn sour for her. It costs 3 days by the warm stove, and everything is sweet. I hope that things will go faster with your bread.
Loksa
I did not suffer much with the leaven; she stood in the room, by the window. I want to bring out a new sourdough, also hoppy. But a little differently. She turns out to be very strong, but she also needs to be fed.
PS: I fixed everything, anyway some phrases became crooked, the essence is clear and okay.
Elena Kadiewa
Oksana, with the long-awaited baby you and us too, what a handsome man!
And we have no hops in our pharmacy, they promised to deliver it, then I'll start.
Albina
Bread handsome Bye to bookmarks He is already on the competition?
Loksa
elena kadiewa, Helen, peki. It turns out very tasty!
Albina, I didn't see the competition started, but I want to take it today!
Albina
Oksana, but I thought he was already for the competition Now it will definitely take part in the competition
Marika33
Oksana, I congratulate you! What a wonderful bread you have turned out, great! And what a gorgeous and beautiful crumb! Well done!

Thanks for using the starter, it is really very easy to prepare and does not require any attention.
Now you will be bolder and you will create new and tastier things. When there is a desire, then everything works out. It is especially joyful to see those at home when they are grateful and contented eating healthy and tasty bread!
Loksa
Marina, thank you, it has both yours and Tonin's merit!
paramed1
Oksana, the sun, finally! And then she promised everything, promised ... What a beautiful bread! No, I’ll write everything down for now, print it out, but the leaven later, at the dacha. I will definitely do, hopping the sea. And hanging dry.
You should also try in transparent forms, I have several of them, of different volumes. Do you have liters of lope?
Loksa
Thank you, Veronica! I have two forms: one for 2.5 liters, I fill it out (the form is more like it), and the second for 3 liters (looks like a pan with a flat bottom), I cover it. When covered, a liter of volume is lost.
Linadoc
Oksana, smart girl! The beauty has turned out!
Loksa
Linadoc, Thank you, Lina!
Anatolyevna
Loksa, Oksanochka, I congratulate beautiful bread, I think it is just as tasty!
Loksa
Anatolyevna, Thank you Tonya! The bread is delicious, I liked it at home and at work!
Kara
Oksanochka, how lovely! And in Nordic it turns out Took to your favorites!

You are a smart girl, I wish you victory in the competition! Well, we are waiting for new interesting recipes!
Loksa
KaraThank you Irina! of course in Nordic! By the way, I liked Nordic more than in the form of an ordinary industrial!
Tumanchik
Ksyusha is a very beautiful bread !!! You are smart. And I still look at the leaven from around the corner and am afraid to approach. I just do not have enough time. And all this must be thoroughly read! And the guide will concentrate here in my madhouse!
And what a beautiful crust! One would bite off with a full mouth with milk !!!!
Loksa
tumanofaaaa, Thank you, Irochka! This is a very simple leaven, try it, I think you'll like it! With people like yours, it's hard, they can mix up the leaven, I demand a lot of attention! Choose the time - start such an animal!
Tumanchik
Quote: Loksa

tumanofaaaa, Thank you, Irochka! This is a very simple sourdough, try it, I think you will like it! With people like yours, it's hard, they can mix up the leaven, I demand a lot of attention! Choose the time - start such an animal!
Oh Ksyusha with pleasure! Now, if you could briefly explain to me what it is and how it is prepared.
Nana
Great! The bread is just a fairy tale!
paramed1
Oksan, and I have forms with lids. Already good. And there is one very large one, 5 liters! Just at the dacha. I'll try to bake something while in glass. You have turned out such a beauty!
Loksa
paramed1Thank you, Veronica! I really like the oven in glass, I grease it with oil and sprinkle it with flour! It's so fun to watch the bread in the oven!
Nana, Thank you, Oksanchik!
tumanofaaaa, so the passages in the link, the simplest leaven, is not difficult to prepare! there are more frozen recipes, but here everything is simple! It's a pity you are not in St. Petersburg, so I would bring it to you "at home"!
anel
OksanaWhat a wonderful bread turned out you are great
Loksa
Thank you Lenochka!
Lagri
Oksana, gorgeous bread! I try to repeat the recipe, but after 16 hours I did not have such a fluffy hat, although there is bubble foam on the flat surface of the dough. She held on for another hour and fed the dough. I'm waiting for another 4 hours. I liked the detailed description of the whole process of making bread, especially this:
Quote: Loksa
Put the rest of the starter in the refrigerator, wash the spoon, get a sieve,
I'm looking forward to the result and if everything works out, I will be sooo happy. Thanks for the recipe! Happy New Year! Best wishes!
Lagri
I made bread, baked from 1st grade flour. The bread is delicious, of course, sourdough, a completely different taste in contrast to yeast. The husband appreciated it, he really liked this bread. I made a recipe for half, I thought, suddenly it won't work. Now you can bake the whole recipe. This is how it turned out:
Wheat sourdough bread (2 options)
Today I'll put the dough again for the next bread. I did not have a dough, after feeding after 4 hours, such as in your photo and I did not dare to bake, I thought it would not work and there would be problems. I had to put the dough in the refrigerator for the night, and in the morning I kneaded the dough, it suited me for 4 hours, but in the end it rose and I set it to bake. Baked in a baking form in a bread machine for 1 hour. The main thing is it worked out. Next time it will be better, I think, in terms of the process of making bread. Still, my leaven is rather weak, young or something .... Today I fed her water + honey + rye flour and again in the refrigerator. And from the dough, 150 g, I left for the next bread and today I will put on it again, the next dough. Oksana, thank you for the detailed recipe!
Loksa
And I sit, idle, I do not notice anything. Mariawhat a beautiful bread turned out. Mmmmmmm! Thanks, I almost missed FSE.
In the bread maker, admire the bread - perfect!
I put the dough on a bucket of hot water, I think I wrote about it, I like it better. Now I put on a heating pad, we always have a window open, a draft. And I feel it, I suffer from the draft myself, what if the leaven has gone into me? Joke. Sourdough is generally a living creature, sometimes capricious, loves a warm place. In any case, my leaven grew by the radiator.
A young woman may not be very strong, then she will clear up. Happy bread! I'm glad my recipe came in handy.
Pleased for the New Year! By the way, I baked on our Panettone sourdough and also raised it near the battery, the successful ones came out.
Lagri
Oksana, the dough for the next bread behaves much better. After 16 hours, the hat is there (but it's a little dry, although it was covered with towels, terry on top, as in the recipe), all the dough is so bubbly, beautiful, it is clear that the worker is like that. I fed her and put her back to the battery. Now I'm happy with her, for sure. Maybe the dough will rise better before baking, also two hours after kneading. Oksana, your bread recipe for me is just a godsend! Now I will bake hop sourdough, Marinina, rye-wheat bread, but according to your recipe, pure wheat bread, I also need it, without rye flour.
Lagri
Well, everything, I learned. This is how it turned out:
Wheat sourdough bread (2 options)
Loksa
Lagri, Wheat sourdough bread (2 options)Wheat sourdough bread (2 options)Wheat sourdough bread (2 options)
Maria,gorgeous turned out !! The perfect hat! Bake to your health! can be covered with cling film, just make sure that it does not stick to the film. There is nothing wrong with sticking, just scrape it off. You can also dust the top with flour, but I like the film better, and make a few holes with a toothpick.
Lagri
Oksana, and if you reduce the amount of sugar in the recipe, will the dough rise as well? With such a quantity, I have very fried bread, even on a light crust, I bake in a bread maker. I mean the sugar in the Main batch. Maybe you can not put it at all?
nu_sya
Oksana, thank you very much for the recipe. I baked bread for the first time in my life, following your clear instructions, everything worked out. Thank you for a clear, detailed explanation. I did not expect such a result absolutely. I'll bring the cut tomorrow when the bread is cold.
Wheat sourdough bread (2 options)
Could not resist
Wheat sourdough bread (2 options)
nu_sya
Here's a better cut
Wheat sourdough bread (2 options)
liusia
Oksana, thank you for the wonderful bread recipe. Well, I liked it very much, there is no photo yet, since I did not have time to photograph it. The first bread turned out to be dense, but airy, yesterday I put the dough on 150g of deferred dough, and I want to say that the dough works very quickly, I kneaded the dough and it is more liquid with the same amount of flour, I added a little more flour, and soon I will bake it already. I will definitely put a photo.




Well, here's my bread! Very tasty. Airy, perforated as intended. Very soft, difficult to cut, but very tasty! Wheat sourdough bread (2 options) Wheat sourdough bread (2 options)

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