Soft white bread for sourdough sandwiches

Category: Sourdough bread
Soft white bread for sourdough sandwiches

Ingredients

Wheat sourdough 100% hydration (flour and water 100 g each) 200 g
Sugar 15 g
Salt 8 g
Powdered milk (powder) 15 g
Wheat flour, premium 400 g
Water 160 g
Soft sl. oil 30 g

Cooking method

  • for preparation of 200 g of starter culture 100% hydration: take 3 tbsp. l. starter, add 100 g of water and 100 g of flour, mix and allow to come up, then select 3 tbsp. l. and put it in the refrigerator it will be a starter for the next bread, and on the rest of the leaven (or it is also called opaoy) we bake bread
  • Mix sugar, salt, milk powder and dissolve in water. Then add this mixture to the starter, mix until smooth. Then add flour and knead the dough after adding sl. little and knead the dough. I knead the dough with a combiner, if I knead it with my hands, then knead for about 7-10 minutes, until a homogeneous smooth consistency. Round the dough and put in a bowl greased with vegetable oil, cover and leave it warm for fermentation for an hour for 3. Knead the dough in an hour, for this grab the dough by one edge, pull it as far as possible to the opposite edge, fold it, then pick it up next to it - pull it out - fold it and so on in a circle, turn the dough over, cover and put in a warm place. Then gently shape the dough and place in a greased mold, let stand in the mold. It will take 3-4 hours. And bake in a preheated oven to 240 C with steam for 10 minutes, then remove the pan with water, and reduce the temperature to 200 C and bake for about another hour (50-60 minutes) depends on your oven.

The dish is designed for

1 loaf approx. 1 kg

Time for preparing:

with preparation of sourdough 10 hours

Shyrshunchik
Alena Semenyuk, with the initiative of you, a beautiful bread turned out, but I still will not make friends with leaven.
Alena Semenyuk
Thank you very much. What exactly are you failing with the leaven?
Innushka
Alena Semenyuk, I would never have thought that without yeast you can bake such a miracle!) beautiful and airy bread)
Shyrshunchik
Yes, my bread turned out to be sticky and sour, and when I put the sourdough, in the morning, mold appeared on the walls of the jar.
Alena Semenyuk
Quote: Shyrshunchik

Yes, my bread turned out to be sticky and sour, and when I put the sourdough, in the morning, mold appeared on the walls of the jar.

Sadly, such a leaven must be thrown away and a new one must be prepared. I did this for five days: 100 grams of rye flour and fresh water, not boiled to the state of thick sour cream, stirred and covered with gauze in 4 additions in warmth, exactly a day later I added 100 grams of flour and water to the state of thick sour cream and again in warmth without drafts, so I repeated it on the third, 4, 5 days. And then on the sixth day she baked bread.
I made the sourdough in a 2-liter bottle, it was very interesting how it grows, I even put marks on the jar with a marker and saw whether it grew or not, the first two days it didn't bubble very much with me, and then the beauty started to grow. So try it, you will definitely succeed


Added Monday 18 Apr 2016 01:17 PM

Quote: Innushka

Alena Semenyuk, I would never have thought that without yeast you can bake such a miracle!) beautiful and airy bread)
I also did not think that this could be, but once I saw how the sourdough was made, I got really sick, and for 9 months I have been baking bread without yeast, though once a week, on weekends, during the week there is no opportunity because I went to work ...Each time the bread tastes differently, because I try to find the sweet spot and add a lot of different additives in the form of grains, fermented malt, corn grits or bran. But this bread delighted me, I was very pleased
Shyrshunchik
Alena, I will try, I really liked the look of your bread.
Alena Semenyuk
Quote: Shyrshunchik

Alena, I will try, I really liked the look of your bread.
Good luck and delicious bread, then show what you did? In this bread I have rye sourdough, twice overfed with wheat flour, that is, I took the starter out of the refrigerator, fed it with wheat flour and water, gave it time to ferment, then I took 3 tbsp from it. l. and added once more wheat flour and water and once again gave it time to rise and then baked bread on this leaven, if the leaven is on rye flour, the bread will be gray
Rarerka
Often I wonder why recipes using ferments are called NO-yeast? Sourdough - natural yeast, grown at home. Yeast-free bread - bread on baking powder.
The name of the recipe is not entirely correct, in my opinion. In such cases, it is indicated that the bread is not yeast-free, but leavened.
This remark has no effect on the result itself. The bread is good
dogsertan
A beautiful, solid bread.

Quote: Alena Semenyuk
Wheat sourdough 100% hydration (flour and water 100 g each)
Here it is not entirely clear to me, 200g. sourdough is how? What do I mean, for example, if you take 10g. maternal starter culture (5 g. flour and water) and 95 g. flour and water, then after 4 hours at 32C we get 200g. ideal sourdough, or is it just 200g. starter culture (starter)?
Good luck with your bread.
Sonadora
Alyona, wonderful bread!
dogsertan
Quote: Rarerka
Often I wonder why recipes using ferments are called NO-yeast? Sourdough - natural yeast, grown at home
A very valuable comment.
Alena Semenyuk
Quote: Rarerka

Often I wonder why recipes using ferments are called NO-yeast? Sourdough - natural yeast, grown at home. Yeast-free bread - bread on baking powder.
The name of the recipe is not entirely correct, in my opinion. In such cases, it is indicated that the bread is not yeast-free, but leavened.
This remark has no effect on the result itself. The bread is good
I will not argue, but wherever I read on the Internet people write that bread is yeast-free, or that bread is leavened. Both the one and the other are made precisely with leaven; there are no baking agents in the recipes. So I wrote, if you are confused by this, then I will look at the Internet again and correct the name


Added on Monday 18 Apr 2016 09:44 PM

Quote: dogsertan

A beautiful, solid bread.
Here it is not entirely clear to me, 200g. sourdough is how? What do I mean, for example, if you take 10g. maternal starter culture (5 g. flour and water) and 95 g. flour and water, then after 4 hours at 32C we get 200g. ideal sourdough, or is it just 200g. sourdough.
Good luck with your bread.
[/ quote
200 g of ripe sourdough 100%, this means that you take 3 tbsp. l. starter, add 100 grams of water and 100 grams of flour, mix and allow to come up, when the starter is suitable, take 3 tbsp from it. l. and put it in the refrigerator this will be a starter for the next time, and use the remaining leaven, that is, bake bread on it. I hope I haven't confused you, if you have any more questions, ask
dogsertan
Quote: Alena Semenyuk
200 g of ripe sourdough 100%, this means that you take 3 tbsp. l. starter add 100 g of water and 100 g of flour, mix and let rise
Alena thanks, now everything is clear.
Successful breads, beautiful and tasty
Musenovna
Quote: Alena Semenyuk

I will not argue, but wherever I read on the Internet people write that bread is yeast-free, or that bread is leavened. Both the one and the other are made precisely with leaven; there are no baking agents in the recipes. So I wrote, if you are confused by this, then I will look at the Internet again and correct the name


Added on Monday 18 Apr 2016 09:44 PM


There is so-called soda bread, so it is yeast-free, and everything else with yeast or sourdough is yeast-free. This is such a modern snag, such as not shop yeast, which means yeast-free.

The bread is wonderful.
IamLara
Excellent bread, just handsome! I also bake white sourdough once a week, only without milk.
My rye dough is ripening now, with sourdough, tomorrow it will go to the oven))
Alena Semenyuk
Quote: Musenovna

Quote: Alena Semenyuk

I will not argue, but wherever I read on the Internet people write that bread is yeast-free, or that bread is leavened. Both the one and the other are made precisely with leaven; there are no baking agents in the recipes. So I wrote, if you are confused by this, then I will look at the Internet again and correct the name


Added on Monday 18 Apr 2016 09:44 PM


There is so-called soda bread, so it is yeast-free, and everything else with yeast or sourdough is yeast-free. This is such a modern snag, such as not shop yeast, which means yeast-free.

The bread is wonderful.
thanks, title corrected


Added on Tuesday 19 Apr 2016 07:53

Quote: IamLara

Excellent bread, just handsome! I also bake white sourdough once a week, only without milk.
My rye dough is ripening now, with sourdough, tomorrow it will go to the oven))
Try adding milk powder again, the taste of the bread will change, I have baked it twice, my family noted that I have never baked such delicious bread. So try to bake, successful and tasty bread for you
ludas20111
good day
Can you ask a question?
There is a lot of water in the recipe - is there a mistake?
All bread makers use at least 290 grams of water for 400 grams of flour
And you write the weight of a loaf of 1 kg - and according to the ingredients in the recipe, 800 grams of products are obtained, where from another 200 grams

Alena Semenyuk
Quote: ludas20111

good day
Can you ask a question?
There is a lot of water in the recipe - no errors?
All bread makers use at least 290 grams of water for 400 grams of flour
And you write the weight of a loaf of 1 kg - and according to the ingredients in the recipe, 800 grams of products are obtained - where from another 200 grams
Good evening, there is not enough water, the fact is that in bread makers the dough is kneaded weakly, and I do not bake in a bread maker, but in an ordinary oven, I don’t remember the exact weight by weight, I baked it a year ago, well, if I indicated that, then probably so it was especially since I indicated that the weight was about 1 kg, maybe it was less, for you it is very important 1 kg or less? In the near future I do not plan to bake this bread yet, because now there is no opportunity to buy milk powder, so I cannot help, but if you still bake, let me know, leave your comment and you can take a photo, and at the same time weigh ... Flour is different everywhere, it can be wetter or drier, from this it can go a little more or less

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