Bread mix on two sourdoughs

Category: Sourdough bread
Bread mix on two sourdoughs

Ingredients

active wheat sourdough 100% moisture 100g
active rye starter culture 100% moisture 100g
buckwheat flour 30 grams
buckwheat flakes 20 grams
wheat flour / grade 310 gram
maltodextrin (sugar, molasses, honey) 10 grams
water 210-230 grams
sea ​​salt 9 gram
olive oil (any) 1 tsp
pressed yeast 3 grams

Cooking method

  • Feed two types of sourdough 5-8 hours the day before.
  • Dissolve yeast in water. If you take honey or molasses, then too.
  • Mix maltodextrin with flour and cereals.
  • The batch was carried out in KhP using the "Basic" program (7 * 5 * 12).
  • Load the starter culture into the bucket.
  • Pour with a yeast-water mash.
  • Add flour mixture and turn on kneading.
  • After 5 minutes add oil and salt.
  • The dough is soft. Bread mix on two sourdoughs
  • Stretch-fold the dough and ferment. Fermentation for 105 minutes.
  • Stretch-fold once after 45 minutes.
  • Bread mix on two sourdoughsBread mix on two sourdoughsBread mix on two sourdoughs Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape. I have a "drop" today.
  • Proof seam down on paper, covered with foil, 60 minutes.
  • We make incisions.
  • We bake on a stone under a hood for the first 15 minutes at a temperature of 240-250 degrees. If baking with steam, then the first 10 minutes.
  • Remove the cap, lower the temperature to 180 degrees and bake until cooked for another 20-25 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Bread mix on two sourdoughs
  • Bread mix on two sourdoughs
  • Bread mix on two sourdoughs
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

Delicious, aromatic bread with a hint of buckwheat. Stays fresh for a long time. The recipe is fancy. Recommend!

Kras-Vlas
How good the drop is, Angela! Very nice and delicious! The cuts are amazing! Well done!
ang-kay
Ol, Thank you. I seduce, I seduce, I seduce.
Kras-Vlas
I am tempted, where am I going to go from such a handsome man !!!
Angela, if I feed the wheat sourdough with rye flour a couple of times, will it be enough before that to be considered rye?
Or just replace 50 g of premium wheat flour with rye when kneading (I suspect that this simplification will not give the desired result)
ang-kay
Ol. After the second feeding, there will already be rye. I always do that. The first time I will feed 1 * 1 * 1, and then 1 * 3 * 3 and bake.
Kras-Vlas
Thank you, Angela, I will!
Ricca
And if you remove the yeast? I, of course, will do so, but what if someone has already experimented? :-)
Angela, your loaves are extraordinary! Always so beautiful! I admire !!!! And I don't get such beautiful cuts. But I try and I don't give up)
Now I have only rye sourdough in stock, now I will put wheat. We will finish the present bread and it will come to that.
ang-kay
If the yeast is removed, the processes will increase. It will take more time and sourness may appear in the bread. And I really do not like her in wheat bread.
You can also overfeed rye sourdough for wheat, using my recommendation, which I wrote above.
Thank you for the praise, good bread and beautiful cuts.
Albina
Angelahow long have I not admired your bread 🔗
ang-kay
Albina, Thank you. In my opinion, I'm already tired of everyone with them, so often I exhibit them.
Albina
Angela, not tired. It's just that sometimes it's even uncomfortable for me to write a review: out of all the diversity, sometimes I cannot repeat such beauty. For me, an important point in cooking: so that it is tasty, otherwise my fussy people may not eat.
Rada-dms
Great bread! Let's go translate the leaven!
ang-kay
Ol, I hope you enjoy it.

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