Bread "Agrotourism"

Category: Sourdough bread
Bread Agritourism

Ingredients

water 250 grams
wheat flour 1 grade 250 grams
whole grain wheat flour 100g
peeled rye flour 50 grams
Wheat starter 100% moisture active 125 gram
dry yeast 1.7 grams
salt 10 grams

Cooking method

  • We feed the sourdough the day before 6-8 hours before kneading. If you rarely bake bread, then feed it a couple of times.
  • Mix yeast with flour.
  • Stir the leaven with water. Add flour with yeast.
  • Kneading with a hook. Add salt after 5 minutes. We continue mixing.
  • The dough is smooth, not sticky. The total mixing time is approximately 10-15 minutes.
  • Round the dough, put it in a greased dish. Fermentation for 120 minutes with one stirring in the middle of fermentation.
  • Bread Agritourism Dough before cutting.
  • Bread AgritourismBread Agritourism We form bread of any shape. We send for proofing in a basket sprinkled with rye flour, seam up. Proofing for 60-75 minutes. I have 75.
  • Bread AgritourismBread Agritourism Bread before planting in the oven.
  • We turn the blanks onto baking paper, make cuts.
  • I baked bread in a bowl with a lid, which I warmed up along with the oven.
  • We send the bread on paper to the dishes and cover with a lid.
  • Baking with a lid for 15 minutes in the oven at 240 degrees.
  • Remove the lid, lower the temperature to 180 degrees and bake until tender. My total time was 40 minutes.
  • We take it out, let it cool on a wire rack. We cut and enjoy.
  • Bread Agritourism
  • Bread Agritourism
  • Bread Agritourism
  • Good and tasty bread for you!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

mixer, oven

Note

Why is bread called that? I dont know. But I think because this bread is a journey into nature. It contains nothing but flour, water and sourdough. And the bread is wonderful, fragrant, nature itself! It uses flour not of the highest grade, since the highest grade is a useless dummy. It contains no vitamins and minerals. Whole grain flour is another matter.
The nutritional value of flour depends on the amount of grain shell components (bran) retained in it. Bran contains more different vitamins and minerals. The coarser the flour is, the more vitamins, minerals and dietary fiber it contains. Flour obtained from whole grains is beneficial for the body, since the bran is not removed from it.
Bread with the addition of whole grain flour contains a sufficient amount of dietary fiber (fiber), B vitamins and vitamin E, minerals, iron, zinc and selenium, antioxidants, plant estrogens. It is a medicinal product against cancer, obesity, diabetes mellitus, atherosclerosis, decreased intestinal motility.
Our wise ancestors were very sensitive to their food. Food has always been perceived as something necessary for the human body for its full life. The old Slavic national cuisine was very healthy. Kvass, gruel, black bread, cabbage soup (borscht), pea soup, lentil soup, spelled, jelly. Any dish is a healthy dietary product.

The bread recipe is taken from Natali06 on the flour forum.
I baked a double portion of this bread and did not regret it! The bread is fragrant, "bread", if I may say so. With a thin crispy crust. Very, very soft. On the second day, it retained its freshness.

NatalyMur
Awesome bread! I want one!
What kind of dishes with a lid for baking - tell me please!
ang-kay
Natalia, Thank you. : a-kiss: This is who and what will fit. I have a heat-resistant glass saucepan, I can bake in a cast-iron saucepan. People simply bake on a baking sheet and cover with a bowl. Who uses ceramic pots, cast iron pans. Flight of fantasy. Try unpretentious bread, but very tasty.
Tanyulya
Shikaar tourism
Angela, wonderful bread!
ang-kay
Tanyulya, Thank you. I am very pleased that I came.
stanllee
Very, very beautiful, I just want a piece.
Will it work without leaven?
ang-kay
Maryana, Thank you. : girl_dance: Of course it will work out, but it will be a completely different bread.
NatalyMur
ang-kayIt is so beautiful and even - I used to bake in the oven in a cauldron before, but it is difficult to shift and it often jammed in the process ... Now I make a mold in a multicooker
But I still can't forget the bread from the oven in the cauldron ... So I'm wondering where such super-breads are baked.
And yet - I now have only rye sourdough, how do you think it will turn out with it? Probably have to first overfeed in wheat ...
ang-kay
Natasha, if he hesitated, then it was he who stood by you. if I understood correctly. : girl-th: If the bread is distant. as it should, then it will not deflate when shifting and will not crumple.
You can try it on rye. I think the result will be good. : girl-yes: And overfeeding is not a problem. Feed some wheat flour a couple of times and a mustache.
NatalyMur
ang-kay, there was no rebuilding, I’m just probably crooked ... He became handsome, tall when baking, but the crookedness remained - I almost plopped him on his side ... I’m still thinking about a stone in the oven and a comfortable spatula ...
That's it - today I'll start overfeeding ... I want such bread as yours ...
ang-kay
The dishes may be too small. I also have creases from paper.
Quote: NatalyMur
I've been thinking about a stone in the oven and a comfortable spatula ...
I like dishes more. When you bake on the stone, you need to create the "correct" steam. It does not always work. That is a lot, sometimes it is not enough. And in the dishes all that. Although I may be wrong.
NatalyMur
ang-kay, Angela! All you say is correct ... On the stone, I would first cover the bread with the same inverted cauldron!
ang-kay
Tumanchik
Angela is very beautiful bread! My favorite structure - it looks like a makeshift. Delicious! I would also have to deal with the leaven, otherwise all the time will not be enough. Thank you dear!
ang-kay
Ira,Thank you!
Quote: tumanofaaaa
! I would also have to deal with the leaven, otherwise all the time will not be enough
You are not yet ripe. It doesn't take much time for it. And that's all.
Tumanchik
Quote: ang-kay
... It doesn't take much time for it.
Yes, I'm talking about learning how to do it in general and what it means to "feed".
MariS
This bread is just an exhibition specimen!
Bravo, Angela, well done!
Now I would like to tear off a humpback with some milk ...
ang-kay
Ira, on the forum everything is painted to the smallest detail. There is nothing difficult. Choose a time to read and choose the one that suits you. And to grow is not difficult.
ang-kay
Marina, tear! no pity! Thank you.
MariS
Quote: ang-kay
tear! no pity!

You very rashly allowed this. Now everyone will come running ...
ang-kay
Let them run. I will treat you with pleasure! Not enough, we'll bake it!
Gala
Quote: MariS

Now I would like to tear off a humpback with some milk ...
Are there still some peas?
Angela, bread!
ang-kay
Check mark,there is always for you!
Loksa
Your breads are all very beautiful! I admire it straight! THANK YOU!
lappl1
Angela, that's so beautiful ! I already felt the scent through the monitor! This is how I will learn how to make leaven, so I will bake it right away. Thanks for the wonderful bread!
ang-kay
Oksana, LudmilaThank you very much for your kind words.
Rada-dms
Already from the very word "Agritourism" I have an attack of grasping movements for a suitcase! And then there is also luxurious bread, but such a crust, even stand, even fall !!
Gentlemen, members of the jury! Please take into account the opinion of a specialist!
Such bread is not only good for the body, it also heals the psyche, cheers up, and the impeccable appearance of the crust and crumb is generally from the field of art!
The master class is able to relieve beginners from shyness who want to join the art of sourdough baking! To the author BRAVO!
Galina Iv.
how can you make such chic cuts? I can't do it, no matter how much I try and try no more
dragged to bookmarks, only with leaven the problem, the topic has not been studied
ang-kay
Olga!
Quote: Rada-dms
from one word "Agritourism" I have an attack of grasping movements for a suitcase!
there is still time before planting.And you need to pack your suitcases to Germany! Thank you for such kind words.
Galina Iv.,
Quote: Galina Iv.
how can you make such chic cuts?
I cut with a blade. Try it. I think everything will work out. Thanks for stopping by.
Galina Iv.
I also cut with a blade yesterday ... it tightens and that's it
Gala
how can you make such chic cuts?
Yeah! And my cuts are bad
Quote: ang-kay

I cut with a blade
Angela, how? Do you have a secret for special cutting?
ang-kay
A good blade is needed to be sharp. Make an incision with a firm motion, do not pull. And wipe it off.
ang-kay
Quote: + Gala +
and how? Do you have a secret for special cutting?
Checkmark, ordinary blade dangerous Vest. No special cutting required. The main thing is confident movement.
Galina Iv.
ang-kay, Angela, I took a clerical knife, new, not good? and cut when - just before planting in the oven?
it's time to go study leaven
Ha! all around Galina))
ang-kay
I don’t know what it is? They say that it is still good to cut with a construction knife, which is thin and there the blade is pulled out. Drywall is cut with it. I haven't tried it myself. When I started baking sourdough bread a year and a half ago, I tried to cut it with an ordinary knife. It didn't work out very well. I specially bought a ceramic one, it didn't work either. And I got used to the blade. A lot also depends on the dough, if it is too soft, then cut it as you want it does not work.
Galina Iv.
Angela, sorry for the misspelled your name in the previous. post. Yes, yes, it is the most, with retractable blades, but the stationery is smaller than the construction one.
ang-kay
Quote: Galina Iv.
sorry for misspelled your name
You can. I am not paying attention to this. I got used to the fact that they often write like that. : girl_haha: If only they didn't beat !!!!
Quote: Galina Iv.
Yes, yes, he is the one
Maybe building is sharper?
Galina Iv.
ang-kay, I definitely won't beat, don't be afraid

all the more so when I read "Luhansk Oblast", I myself become dignified, peace be with you!

ang-kay
Galina Iv., this is for you
Galina Iv.
ang-kay, THX
Anatolyevna
ang-kay, Angela, Very nice bread! Thanks for the clarification on beautiful incisions.
ang-kay
Antonina, thanks for the praise and you are always welcome.
ninza
Angela, dear, bravo! I'll bake. Is it possible without dry yeast at all?
ang-kay
Nina, Thank you . Sure you may. Only all processes will be slower and unnecessary sourness may appear.
Kras-Vlas
Angela, what a piece of bread! Just a song!

ang-kay
Olga,Thank you. It's delicious, though simple.
anel
Angela, what a delicious bread, and even with a green onion! Just a rustic still life. Imagine a field, a haystack and lunch on the grass. Thank you!
metel_007
ang-kay, Angela, as she saw your bread, was stupefied by the beauty and even felt the smell. No sourdough, no 1st grade flour. Well what to do: udarilsya: drooling is flowing. In short, the flour is high. grade (instead of 1st), yeast 1.25 tsp, without sourdough, bakes HP. Not one iota left the recipe. Will be ready at 23-00. I hope to show you tomorrow.
Thank you very much
ang-kay
Lena, Thank you!
Quote: Anel
Just a rustic still life
We live almost like that. The town is small, private sector. Isn't it a village?
Olga, Thank you.
Quote: metel_007
In short, the flour is high. grade (instead of 1st), yeast 1.25 tsp, without sourdough, bakes HP. Not one iota left the recipe
I hope that you will like the bread, it will be tasty, but it will still be different from the starter one.
Quote: metel_007
Will be ready at 23-00. I hope to show tomorrow
I will look forward to it.
metel_007
Quote: ang-kay

Olga, Thank you. I hope that you will like the bread, it will be tasty, but it will still be different from the starter one. I will look forward to it.
Catch

Bread Agritourism

Bread Agritourism

The bread turned out to be delicious with sourness. The roof fell a little, maybe because I tried to make incisions.
Although I understand that my taste will differ from the original, but still I liked it Thank you!

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