Polaris 1501. Plain sourdough wheat bread

Category: Sourdough bread
Polaris 1501. Plain sourdough wheat bread

Ingredients

dough
water 200 ml
wheat flour 200 g
starter (wheat sourdough 100% hydration) 2 tbsp. spoons
dough
dough all
milk-containing liquid (I have 2 tablespoons of sour cream diluted with water) 200 ml.
wheat flour 420 g
vegetable oil 1 tbsp. spoon from HP
sugar 1 tbsp. spoon from HP
salt 1 tsp from HP

Cooking method

  • This recipe is intended for those who want to bake sourdough bread in the programmable Polaris 1501 bread maker. Since I bake mainly sourdough bread, and there is not always enough time for experiments, one of the reasons for buying this bread machine was the hope that I would be able to bake sourdough bread on the manual program with my minimal participation. TE threw everything into the stove, drove the algorithm into the program and went to work. Of course, for this you need to try different baking options before the algorithm is invented. In the end, I think that everything worked out for me. There is not a single gram of industrial yeast in this bread. And here's the crumb:
  • Polaris 1501. Plain sourdough wheat bread
  • So:
  • prepare dough, preferably at night. Beat the starter with water and stir in the flour. Cover with a towel and put in a warm place to ferment.
  • In the morning (or when the dough is ready) we send all the ingredients to the bucket of the bread machine. We select program 15 (Home program) and drive in the algorithm:
  • Numerical indicators by stages:
  • 1 -5
  • 2 - 7
  • 3 - 10
  • 4 - 8
  • 5 - 40
  • 6 - 59
  • 7 - 30
  • 8 - 59
  • 9 - 100 (Here you need to look. Each has its own leavening activity. After an hour and a half of proofing, the bread has already risen enough, although maybe another 10 minutes could have been given). You may have to interrupt the program and give more or less proof. This time was enough for me.
  • 10 - 65
  • 11- 0
  • 12 - 35
  • 13 - 35
  • 14 - 40
  • 15- 150
  • Before baking, I greased the loaf with milk and sprinkled with sesame seeds.
  • Bon Appetit!

The dish is designed for

1 loaf

Time for preparing:

long

Cooking program:

Bread maker

Note

The result is good table bread. For myself, I developed the algorithm and recipe for automatic baking. I repeat that when you bake for the first time, observe both the bun - it should be classic, not tight (yet the flour is different for everyone and the liquid can be denser or thinner), and the last proofing - determine the ideal time for your sourdough.

Elena Kadiewa
Well, Lenus is a miracle, not bread!
Well done, I got it!
tuskarora
Yeah, I tried. I put the dough now. In the morning before work, I'll throw everything in HP and a mustache!

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