Anise sourdough bread

Category: Sourdough bread
Anise sourdough bread

Ingredients

Dough:
Fridge starter 50 g
Water 200 g
Wheat flour 1c 200 g
Welding:
Boiling water 250 g
Anise 10 g
Dough:
Opara all
Welding all
Vegetable oil 40 g
Wheat flour 1c 300 g
Wheat flour TsZ 250 g
Talkan (can be replaced with CH with flour) 30 g
Salt 15 g
Sugar 20 g

Cooking method

  • Grind anise seeds with a coffee grinder or grinder. Pour boiling water over, cover and leave overnight.
  • For dough, mix all the ingredients and leave for 12 hours at 28C.
  • For the dough, add all the ingredients to the dough, knead the soft dough for 10 minutes. Leave for 1 hour at 28-30C.
  • Next, knead the dough, shape the workpiece, put it in a greased mold and leave at 28-30C until it increases by 2-2.5 times. The exact time depends on the strength of the leaven. It took me 1h 40min.
  • Bake in an oven preheated to 220C for the first 20 minutes, then lower the temperature to 180C and bake until tender. The exact time depends on your oven.
  • I baked in Programmable Sana Smart Bread
  • For dough, mix warm water with a starter, add flour, stir until smooth. pour into a bucket of HP, cover with glass.
  • Set up program # 7 12 hours 30C T2.
  • For the dough, I added all the ingredients to the dough. Covered with glasses.
  • Set up program # 3
  • Temperature equalization 0
  • Mix No. 1 10min Р3
  • Ascent No. 1 60min 32C
  • Kneading No. 2 3min Р2
  • Ascent # 2 1h 40min. 32C
  • Baking 20min 210C
  • 40min 170C
  • After 2 kneading, I pulled out the dough, rounded it, left it for 5 minutes. At this time, pulled out the shoulder blades. washed and dried the bucket. smeared with non-stick grease. I made a roll from the dough and returned it back to the HP. Covered with glasses, removed the glasses before baking.
  • I left the bread ready for 15 minutes in the switched off HP. Then I took it out of the bucket.
  • Anise sourdough bread
  • Anise sourdough bread
  • The bread turned out to be airy and fragrant. The husband said that such bread should be eaten just like that ... without anything.)
  • shl. these two hillocks are formed after cooling in those places where the pins, apparently, there the temperature is higher and the bread rises more.

Note

I have hop sourdough.

The simplest hop starter (marika33)

Anise sourdough bread

Marika33
Ksyusha, your next masterpiece, a very beautiful bread.
I congratulate you, nevertheless you have achieved that the leaven is actively working. Well, in the right hands, the impossible is possible.
And, voosche, you need to change your nickname, not Mistletoe, but Skilled.

Quote: Omela
The husband said that such bread should be eaten just like that ... without anything.)
yeah, that's why men love this kind of bread, not white? My white husband does not eat at all. And he takes a piece of bread, first he inhales its aroma, cannot breathe. And all the time he thanks me that I bake such delicious bread. And then he is already full, but he takes a piece of bread and eats it with salt, he says that it is very tasty.
MariV
Ksyusha, where did you get hold of talkan? I also bought it today. Haven't tried it yet.
Omela
MarinaThank you very much for the sourdough recipe. For some reason I stopped baking on it, because my bread turned out to be sour anyway. whatever dances with tambourines I would not perform ... And here, not only that. that it is not necessary to feed it, there is also no acid, even with prolonged fermentation!

In general, she made me laugh with Skillful. My husband eats all bread, and white too.

Ol, I bought in Butovo, where I take Altai flour.
MariV
Oh, I look at the dances with sourdoughs again - I will never start for wheat - I've played enough, I don't want to. For rye, yes, better than yeast.
Did you get this bread without sourness?
Omela
Olya, that's just the point, there are no dances with tambourines with this leaven. Otherwise, I would not have started her, I also played enough in due time.Firstly, it starts up very quickly (only 2 days), secondly, there is no need to feed, and thirdly, there is no sourness. Moreover, the previous bread stood for 5 hours and still was not sour.
MariV
Should you try again to raise this animal? Wasn't there a hop sourdough on the forum earlier, Lola seems to have posted it?
Omela
Yes, there are a few hop ones, but they didn’t catch me.
MariV
Ksyusha, did you buy hops?
Yes, but from the old-timers of the Forum, in my opinion, no one grows sourdough anymore, no?
Omela
Oh, just don't tell anyone, I have 2010 hops. I bought it at the pharmacy for a decoction for hair, but I never did it.
Loksa
Lola has good bread! I watched them all. And my dough was almost 36 hours and for the sake of interest I put it in the oven, the bread was slightly sour!
Ksyusha, thanks for the recipe!
MariV
Aha, sisstra!
Omela
Oksana,
Loksa
Looks like then everyone started sourdough, who was not impressed! She even has a hop on the potatoes, and she's very good!
Omela
I understand that all khakwaski are good .. people get used to their own, they (leaven) become like children. Refrigerators are bought especially for them, cherished and cherished. And I'm lazy. I would not do anything so that she would live and work on her own.
NataliARH
Very aromatic bread! Anise recently fell in love, but in bread ... an idea
Omela
NataliARH, Thank you! : rose: Don't forget that anise is aphrodosiac. I also baked bread with him:


Landmine flatbread with anise on dough (Omela)

Anise sourdough bread
Mila1
Omela, please tell me, which Anise is used? I already have ground anise. I read now that star anise is star anise. Can I use it? Then how many? Also 10 g? And I have it already ground to powder, can I brew this? It seems to me not to strain it later. Maybe then add everything together? But the scent is strong.
Omela
Ludmila, anise looks like this (photo from internet):

Anise sourdough bread

Quote: Mila1
I read now that star anise is star anise. Can I use it?
Of course you can, in the same number.

Quote: Mila1
It seems to me not to strain it later.
And where is it written that you need to filter ?? It is necessary to use everything: both thick and water.

Quote: Mila1
But the scent is strong.
Yes. very strong and strong smell when brewing. In the finished bread, it will evaporate, there will be a slightly noticeable aroma and taste.
Mila1
Omela, Thank you so much!
Omela
WolfsAngel
Mistletoe, thanks for the recipe - everything worked out great, a little nervous, but satisfying.

This is the first bread with hop sourdough, to which I went for a long time.
Thanks to marika33-Marina for advising this wonderful recipe.

And now the report.

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Dough for the night-12 hours.
Fermentation dough - 2 hours
Proofing in molds - 4 hours.

The smell is unusual, the taste is interesting.
I am more than satisfied.

Per recipe

You

Omela
Valery, very beautiful and lush bread turned out. Glad you liked.)
liusia
Omela, thank you very much for the bread. Baked with hop sourdough. Well, it turned out very tasty. I baked in the oven with a large loaf, everything exactly according to the recipe. I could not stand it, cut it warm and diminished the hump without everything. Anise sourdough bread

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