Bread "Solnyshko" with whole grain flour

Category: Sourdough bread
Bread Solnyshko with whole grain flour

Ingredients

Wheat flour, premium 500 BC
Whole grain wheat flour 110 g
Starter culture 100% hydration 180 BC
Salt 10 g
Sugar 45 g
Lard (margarine, slate oil) 45 g
Milk (warm) 135 g
Water 110 g

Cooking method

  • Introduce whole grain flour at once, and wheat flour in parts.
  • We follow the kolobok. The dough is soft, but the bun holds well.
  • Ferment for 1-1.5 hours at 29-33 C.
  • Cut the dough into 8 koloboks, which are placed in a greased form (I have a multicooker bowl) and put to proof.
  • Proofing lasts 60-90 minutes.
  • I baked this bread in a slow cooker for 1 hour. 20 minutes from one side and 15 minutes the other.
  • Bread Solnyshko with whole grain flour
  • Bread Solnyshko with whole grain flour
  • The crumb of the loaf is very fluffy.


Irene Malysheva
ANGELINA BLACKmore, Natasha, beautiful bread! Sunny and fluffy, I just want to repeat it in the oven, thanks for the new sourdough bread recipe ...
ANGELINA BLACKmore
Irin, that does not matter where it is baked. I myself bake here and there. By mood))
As for sourdough bread .... I love them so much that I don't bake any other. Moreover, yeast is harmful))))
I willingly share my recipes. I am glad that someone likes my creations.
ninza
Natasha, the bread is excellent! And what kind of leaven? I'm interested because I have a hop. I don't know if it will fit. Thank you.
ANGELINA BLACKmore
Nina, THANK YOU!!! And my starter culture is simple "eternal" 100% hydration.
But at the expense of other starter cultures I will not even tell you. Theoretically, you can make any dough. But I am not a master to count, because I no longer used any other leaven
Melalenka
ANGELINA BLACKmore, Natasha, wonderful bread), in a slow cooker and even sourdough !! Can you just ask to indicate the moisture content of the starter in the recipe?
ANGELINA BLACKmore
Quote: Melalenka
Can you just ask to indicate the moisture content of the starter in the recipe?
Sure you may))
ang-kay
Natashawhat kind of starter you have reactive. Of what?
ANGELINA BLACKmore
Angela, I have two leavens. One rye, the other wheat. I keep both 100% hydrated. And they roam, yeah, ok.

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