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Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)

Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)

Category: Sourdough bread
Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)

Ingredients

For dough:
Eternal rye sourdough 100% (active starter from the refrigerator) 50 gr.
The water is cold 60 gr.
Flour 1 grade 100 g
For the test:
Fatty base: (vegetable oil or I use oil in half with cooking oil) 30 gr. + 1/2 h. L. flour of 1 grade
Brine 176 gr.
Flour 1c 260 g
Buckwheat flour 30 gr.
Oat bran (can be replaced with milk thistle meal or ground seeds) 15 gr.
Sugar 2 tsp
Filling for khachapuri (example):
Ground ginger 1 pc. 0.5 tsp
Grated cheese
Roll filling (example):
Greaves with onions 170 g
Sago cooked 170 g
Greens
Boiled egg 2 pcs.
Granular mustard 1-2 tbsp. l.
Salt, spices

Cooking method

  • Something lately I began to bake a lot on rye sourdough. She, in gratitude for her need, grows so beautiful, and the apple smell is just crazy! And then one day I put the dough and ... left. She stood for 5 days. Has arrived, rather to save. and she is so beautiful and smells like a dried apple. There was no need for bread. I decided to put the dough on a roll. Liked. But since I put a double portion, I fried half like khachapuri. I liked it very much. Now such a dough has settled in my refrigerator. And now I bake bread on this dough. Tandem rye flour + wheat + buckwheat and bran is my love! And cabbage brine gives additional aroma and taste. Try it.
  • Knead the dough. It turns out a thick dough, slightly sticky. Leave to ferment on the table for 20 minutes and refrigerate for a day or five.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • We knead the dough in two stages.
  • In a bucket of HP, mix the dough with brine until dissolved. Add flour, bran, sugar. We include any program for mixing. Knead for 5-7 minutes, help with a spatula to moisten the flour. It will seem that there is little liquid. But gradually the bun rolls down (we help with a spatula) and it is better not to add liquid.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • We stop HP for 15 minutes under the cap.
  • Add a greasy base. I used to pour oil. And then I tried to replace some of the oil with cooking fat or lard. I just throw a piece into HP. The crust is simply inimitable. We knead for 10 minutes. The dough turns out to be very pleasant, not sticky.
  • Then the dough can be sent to the refrigerator if for some reason it is not possible to bake. And you can continue on.
  • Leave to ferment for 1 hour under a hat.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • Bread can be baked with this dough. You can bake a roll with a filling. Or you can bake delicious khachapuri with cheese and ginger in a dry frying pan.
  • Khachapuri:
  • We crush the bread and divide into balls. We keep the balls under the film. Lubricate the table and hands with vegetable oil. Roll out five pieces each, 3 cm thick. Sprinkle with ginger (ginger and rye flour are amazingly combined) and grated cheese. Fold to the center and roll out according to the principle of khachapuri. Lubricate the top, very lightly, with vegetable oil and sprinkle with sesame seeds. Lightly crush the sesame seeds to the cake. We keep it under the film. We give the distance to the first five 15-20 minutes. You don't have to worry further. Since the dough is already resting.
  • Preheat a dry frying pan. We bake one by one. For about a minute on each side, turning.
  • In parallel, we fill the vacant space of the workpiece with the next cake.
  • Delicious tortillas! After cooling, a pocket appears and khachapurki exfoliate.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • Roll... Roll out the dough.Fill with filling. Roll up and let stand for 30 minutes under plastic wrap. Brush with protein + turmeric and sprinkle with flaxseed. Bake in a cold oven with a set temperature of 200-220 degrees.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • Bread... Fold the dough, round and stretch. Pour bran on the table. Roll the workpiece and place it in a proofing basket with the seam upwards under the cap. Sprinkle with bran and let it proof until 1.5-2 times increase. I am guided by 1 bubble or the temperature inside the dough is 30 degrees. Preheat the oven to 240 degrees with the dish covered with a lid. I have this old duck-pot. Cover the basket of bread with a non-stick mat and roll the bread there. Put in a bowl so that it doesn't spread. Make cuts with a blade and spray with water using a spray bottle. Then quickly transfer the bread to the pan, sprinkle the lid with water and cover. Place in the oven for 10 minutes. Then remove the cover. Ventilate quickly. Reduce the temperature to 180. Install the thermometer after 20 minutes. Upon reaching 97 degrees, the bread is ready.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • I loved this dough so much. Opara settled in my refrigerator.
  • Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
  • Highly recommend!

Note

Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)
Sourdough dough on a long dough and brine from a mixture of flour and bran for khachapuri (bread, roll)

Trishka
Quote: Tumanchik
yeast.
Irish, and their lope? Not in the recipe?



Added Thursday, 17 Mar 2016 1:04 pm

Quote: Tumanchik
the dough can be sent to the refrigerator,
Store Mona in the refrigerator? And as I understand it, without lifting, mixed in the cold, right?


Added Thursday, 17 Mar 2016 1:06 pm

Vapsche is an interesting recipe, you have to try it, make the current leaven.
please
Well, you went for bread, as I did for pies)))) handsome !!!!!!!!!!!!
Bianchi
Tumanchik, Bread is so appetizing and healthy And I will also take the khachapuri version into service! Hurry, my bread maker "reached" me too
Tumanchik
Quote: Trishka
Irish, and their lope? Not in the recipe?
error, there are none. Thank you.

Quote: Trishka
Store Mona in the refrigerator? And as I understand it, without lifting, mixed in the cold, right?
I kept the dough (not dough) in the refrigerator for a day. on the table for about 30 minutes and in the refrigerator. then immediately mold the dough cold. just a little more proofing.


Quote: please
Well, you went for bread, as I did for pies)))) handsome !!!!!!!!!!!!
I finally put it up, otherwise the pictures have already taken the place
Quote: Bianchi
Tumanchik, Khlebushek is so appetizing and healthy And I will also take the khachapuri version into service! Hurry, my bread maker "reached" me too
Julia, thank you for your attention! I wish you pleasant shopping!
ang-kay
Tumanchik, I'm proud of you! The bread is good.

and I also have bread with two sourdoughs with buckwheat flour. Maybe I'll put it up today.

Trishka
Mustache got it, chief!
Tumanchik
Quote: ang-kay

Tumanchik, I'm proud of you! The bread is good.

and I also have bread with two sourdoughs with buckwheat flour. Maybe I'll put it up today.

thank you dear! your school. everything as you taught.

and I have pure rye on two leavens.

kuznez84
A very interesting recipe
I will definitely try !!
Helen
Well, I have no eternal leaven, I want such bread !!!!!!!!!
Tumanchik
Quote: kuznez84

A very interesting recipe
I will definitely try !!
thanks Natasha, I hope you cook it!


Added Thursday, March 17, 2016 7:38 PM

Quote: Helen3097

Well, I have no eternal leaven, I want such bread !!!!!!!!!
Lenulya, what a problem! let's start! I can help!

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