Luke
French Country Bread (Oven)
Category: Yeast bread
Ingredients
Starter (eternal leaven) 1-1.5 cups
1 cup water
Salt
(I put 1.5
we love salty bread) 1 tsp.
Olive oil 2 tbsp l.
Flour with bran
(or whole grain flour) 1 3/4 cups
Wheat flour 2 cups
Yeast 1 tsp
Cooking method

Load the ingredients into the HP form in accordance with the instructions for the machine. Turn on the "Dough" mode.
When the automatic kneading is complete, place the dough on a floured surface and knead by hand for 2-3 minutes.
Give the dough the shape of a ball, put it on a greased baking sheet, cover with cling film (always oiled, otherwise it will stick - you can't peel it off!) And leave in a warm place to approach.
Preheat the oven to 200 degrees.
When the dough has almost doubled in volume, remove the foil and sprinkle with flour. Use a sharp knife to make oblique cuts on the loaf.
Bake in the oven for 20 - 25 minutes.
Put the finished bread on the wire rack to cool.
Bon appetit!

Note
Guys, with the help of the leaven I have already described, I bake this bread, which is very popular with my family. Since sourdough is a delicate matter, by eye, in general, then there are options. But there have not been any failures yet.

Yes! And one more thing: the leaven "works" many times slower than the yeast. Therefore, the maximum benefit can be obtained from it if you bake bread in the oven, letting it fit properly first. Although, I think that in the "French bread" mode there will be a very good result. I did not try. I just think so!
Luke
I remembered a little detail. This bread turns out to be very beautiful if it is abundantly sprinkled with coarse flour before the last proofing. Then, as it comes up, beautiful cracks form on it. It's such a country style ... in kind ...
Tanyushka
Has anyone tried to bake bread with such leaven in KP? If so, how were the ingredients loaded - at night or before baking, and in what mode were they baked?

thank you in advance.
luchok
Yesterday I did;) I was looking for a recipe for a diet with bran and no sugar.
Made in HP without yeast. I kneaded the dough in the mode, after kneading, immediately turned it off and left it overnight, by the morning the dough rose perfectly, turned on the baking for 1 hour.

For 600g. loaf ingredients:
240 gr. eternal leaven
90 ml water
250 gr. wheat flour
20gr. wheat bran
1 tbsp. l. butter (I took flaxseed)
1 tsp salt (next time I'll put more it turned out fresh)
2 tbsp. l. sunflower seeds
1/2 teaspoon each ground cardamom and coriander

When kneading, the bun is a little watery, like for rye bread.
It turned out to be an excellent soft bread
Hee hee
!!! I baked bread according to Luchka's recipe - so cool, just rustic! Thanks for the recipe! No yeast, only leavened
By the way, I fed the sourdough only and immediately into the bakery, followed by the water, then the ingredients on the list and put on a delayed start for the night - all the same, the sourdough was just fed and had not yet fermented. And if not fed, then it would be possible to bake at once. Long mode 3.40 hours. The crust is light. Even small bubbles throughout the crumb, sour taste, tasty.
luchok
I'm glad I liked the bread
And I also feed the leaven once, after a couple of hours I knead the dough, and overnight it rises perfectly
WILY
I tried to bake it yesterday. The taste is very sour, when the bread was baked, the smell was also sour, a bit like the smell of silage. Maybe too much leaven? Measured with cups at the rate of 240 ml.After HP, the dough did not fit, it also did not rise very much in the oven. And yet, is 20-25 minutes of baking enough for rye bread? I bake the loaf for 40 minutes. The bread turned out to be heavy, the crumb seems to be porous, but too wet to the touch, it seems to me not baked. What can you do wrong? Tell the experts!
lunova
I have been sitting on your forum for a year already, I have made different breads many times and it always worked out. I've been dabbling in leaven for 8 months, so I think it is strong enough for me
My question in the speech does not say about the spreading of the test, whether to do it ???
just in case, I let the dough rise, and then formed 2 rolls and 1 bread
rising now
I fed the sourdough in the evening, stood at night and in the morning kneaded the dough, the dough rose great, kneaded it, formed everything
Now I sit and think, maybe I didn't need to bend over, but let me go up and into the oven right away?
lunova
the bread is baked
All the same, there was no need to chemistry, but it was necessary strictly according to the recipe
after making the cuts, the bread fell off slightly and did not rise in the oven anymore and remained pale
but the taste is amazing, no matter how strange the structure is also wonderful small holes and fluffy
I will eat this one more times, but I’ll eat it
Kseny
WILY, you need to take into account the characteristics of each sourdough. For example, when I had a leaven that lives in the refrigerator, I took it into the dough right from the refrigerator, kneaded it in the evening, and baked it in the morning, that is, the night proofing was right next to it, and even sometimes the dough could turn acidic, fall off.
Now I have a different sourdough, it does not live in the refrigerator, the proofing takes only 2 hours, if I leave it overnight, then of course the dough will acidify and fall off.
Apparently there was a lot of time for proving your leaven. Try not to leave it overnight.
luchok, I'll try your recipe, I liked the composition.
kurok
Good day!
You can find out how much according to the recipe will be not in cups but in grams, otherwise there is no cup

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