Rye bread (basic) with a convenient schedule

Rye bread (basic) with a convenient schedule

Category: Sourdough bread

Ingredients
dough
dough	660 g
Rye flour	220 g
salt	10 g
yeast inst.	1g
water 40C	99 g

Cooking method

• Hello.
• I'll make a reservation right away. This bread is recipe similar to Tata bread (however, like other recipes for pure rye, no frills, bread) https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=416324.0, but he is different in terms of preparing the dough.
• When I was planning this bread, my goal was to make it convenient to make it.
• Recipe for form L7, amount of flour - 550g, dough moisture -78%, amount of flour in the dough - 60%.
• Leaven.
• I bake bread 1-2 times a week, store the leaven with 200% moisture 400-450g in the refrigerator, refresh it each time at the same time as preparing the dough for baking. Dough for the test - 100%.
• For 200% starter culture (8-9h 28-30C):
• Starter starter culture - 70g
• Peeled flour - 326g
• Room water T - 304g
• For 200% starter culture (2-3h 28-30C):
• Starter starter - 350g
• Peeled flour - 231g
• Water 55C - 119g
• Kneading the dough until all the flour is moistened (I do it by hand for 3-5 minutes).
• Then I transfer the dough into a mold, fermentation for 1 hour at 28-30C (on my heated towel rail) until "craters" appear on the surface.
• 
• 
• Baking 50min (10min at 230C, 40min at 205C) with convection. Before and after baking, I sprinkle the bread with water from a spray bottle.
• So, the bread schedule. At 21.00 I put the dough overnight (sourdough from the refrigerator), at 6.00 - kneading the dough, 7.15 - placing the dough in the oven, at 8.05 the bread is baked.
• In the evening, the bread is ready to be cut and eaten.
• Accordingly, the dough can be put on a day (working), or cook in the morning on the weekend with a quick option (see above the dough for 2-3 hours at 28-30C).
• In the photo there is a bread made from 200% starter culture at night.
• More.
• For those who keep 100% starter culture.
• For 100% starter culture (8-9h 28-30C):
• Starter starter culture - 70g
• Peeled flour - 314g
• Room water T - 316g
• For 100% starter culture (2-3h 28-30C):
• Starter starter - 350g
• Peeled flour - 170g
• Water 55C - 180g
• You can (and should) add spices, malt to this bread, also replace up to 40% of rye flour with wheat flour, look for options. It's just basic.
• 
• In the photo there is bread with 20% whole wheat flour.
• And further.
• The dough contains a small amount of industrial yeast. In my opinion, this does not change the attitude towards this bread as sourdough.
• I will also add.
• If I want to make a dessert version, then I add 7% (38 g) sugar and up to 30% (up to 165 g) various dried fruits. And from spices coriander, or cumin, or anise (to which the hand will reach) up to 2 tsp. slightly milled.
• 

[Lleexxus]

Lleexxus, Alexey, with the first recipe. And I still dare not bake bread like leaven. Although I bake bread every day.

Hi, I know this.
Thanks for the answer.
Two years ago, I already tried to do this, but either I didn't have enough time, or I didn't have patience.
However, I'm pretty sure it was the leaven.
Generally speaking, the sourdough is the same purchased yeast, but bought in the store on the left (don't be scolded by supporters of healthy food).
I mean, do not be alarmed, everything is simple.
It was nice to receive an answer from a fellow countrywoman. Happy Holidays!
more. I am, in fact, a layman ... and after rereading my answer above, I see that I seem to be trying to teach. This is not true.

[Alexei]

Alexei, Hello! Clarify please.
What you write, first 8-9 hours, and then 2-3 hours. Are these sequential steps? Or making a dough, for whom is it more convenient for whom - who wants it in 8-9 hours, and who wants it in 2-3 hours?
That is, if you put the dough not at night, but in the morning, then you can take the numbers from the second option (if there is a sufficient amount of leaven), where it is 2-3 hours, and start the dough in the morning, for example, so that bread is ready for dinner.
We must try this bread, sourdough, however, I have wheat. But it's never too late to overfeed

Not consistent.
Either or, in parentheses, the ripening conditions are indicated That is, 70g of sourdough + the indicated amount of flour and water for the night. Further in the text. Or 350 g of sourdough with acc. amount of flour and water for a couple of hours. It's not my feature to explain in an accessible way, ask.

Added Saturday 07 May 2016 7:23 PM

I realized that the answer is not clear.
Indeed, these are two different options for the maturation of the dough - either overnight, or in a couple of hours

I understood everything, thanks
If I do, I will definitely bring a photo.
The recipe is simple and very convenient, you need to bake

Is the yeast in the recipe dry?

yes, yeast is dry, instant even

Thanks for the recipe.

[Lleexxus]

Lleexxus, Alexeithank you very much for this recipe! It is for its convenience. In the evening, I put a dough in the oven with the light on, using 100% wheat sourdough. By morning, everything was up perfectly. Kneaded the dough, yeast 3-4 gr. fresh, put everything in L-7 and in the bread maker. I bake in L-7 usually in KhP, it's more convenient for me. After 50 minutes I looked in, the dough was already rising above the mold. Therefore, I quickly turned on baking for 50 minutes. Here's the result:

The color was not transferred, it is more ruddy, beige. The top is not convex, but if you find fault with the look. The bread is delicious, I added half a teaspoon of ground coriander.
The recipe is really handy.
Thanks again!

It's great that you have a predictable result. Honestly, it was exciting for me to expose this recipe precisely because of the leavens of different strength and acidity, and without looking back at any transfer of dough from the dishes to the mold. And still there is confidence that someone will get too sour bread because of the large amount of dough ... but let's see. I hope they will unsubscribe.
Thanks for the bouquet!
I will also add.
If I want to make a dessert version, then I add 7% (38 g) sugar and up to 30% (up to 165 g) various dried fruits. And from spices coriander, or cumin, or anise (to which the hand will reach) up to 2 tsp. slightly milled. Sometimes I replace part of the flour (27g) with farm malt, brew it with water from the recipe and add it to the dough at the kneading stage. The result is a fermented brew. It is delicious!!!
It remains to tie it with a ribbon and carry it as a gift.

So I also thought about malt. But first I decided to try the original. And it was too lazy to measure boiling water in the morning in order to brew malt. I never added it to the dough, it's interesting.
But more coriander would not hurt, and there is anise with caraway seeds, you can try.
I'll think about the dessert option, thanks.

yes, do not forget to cool the infusion before placing it in the brew.

[Alexei]

Alexei, it's good that you share your best practices. Your bread 🔗