Bread "Ukrainian" sourdough under Mulinex 5004

Bread "Ukrainian" sourdough under Mulinex 5004

Category: Sourdough bread

Ingredients
Rye sourdough	400g
Wheat flour 2c.	410g
Salt	8g
Water	200g
Vegetable oil	1 tbsp. l.
Yeast Saf-moment	0.8 tsp

Cooking method

• We will put everything in the order indicated in the instructions. Incl. regime number 9 Borodino bread, if there is none. then you can choose a similar program, somewhere 3h 40m.
  
• Be sure to follow the kolobok. I added some flour. The dough should be sticky. not thick. The bun is difficult to form, (this is normal) when it stops, it even crawls a bit.
  
• Well, that's all we are waiting for .... and eating. I really did drop the top of the bread a little, but this does not affect the taste. Perhaps my leaven has become stronger, and gradually it is necessary to get rid of the yeast. But the taste ... AWESOME.
  
• You don't think that the recipe is simple, everything is strictly according to GOST, humidity is 48-49%
  
• I'll post pictures. You can't convey the taste, of course, but whoever is interested, please love and favor.
  
• Bon Appetit!!!!
  

The dish is designed for

700g loaf

Note

Through long suffering and trial, I present to your attention the bread "Ukrainian" as in Kiev.

In the photo, it seems porous, but in fact the crumb is quite dense and tasty.

Baking bread in a bread machine and an oven differs significantly.

Recipes in accordance with GOST are developed for baking bread in molds in ovens and controlling the readiness of baking.
And very often the dough in the oven (oven) molds is laid much softer (thinner), and all the bread is baked early and becomes tasty. In the oven, I also bake from a very soft dough, and I control the readiness with a temperature probe.

A bread maker is another matter. There are laws for the formation of dough pieces and the balance of water and flour.
For wheat and wheat-rye bread, this is a kolobok.
For pure rye or with a very high content of rye flour, different control rules.

In your example bread, there is a lot of water, this can be seen from the concave crust.
Look for the balance of water and flour for the bread maker, the more the taste of the bread suits you.

The taste of bread should not be "like in a store", it should be "like at home" and the two tastes can be different.

And how much, in percent or in grams, should there be sourdough (as thick as pancakes) in bread weighing 750 g ???

And how much, in percent or in grams, should there be sourdough (as thick as pancakes) in bread weighing 750 g ???

I don't think so in terms of% and weight, when I tried it, but then "went my own way."

I go according to the principle "flour into water". I pour in the sourdough, if thick, then another + a little water (even better dark beer), ml. 100, and I fall asleep in flour, as much as the bun needs.
Just about 50% of all liquid is obtained for flour.
The moisture content of bread implies the presence in% of all liquid, not just water alone. According to the guests, a thick leaven is added, therefore a lot of water is added. Your sourdough is very liquid, excess water will create problems with baking, the bread will be wet and the dome will fall.

If the thickness is like for pancakes, this is a liquid sourdough, you do not need to add water at all. Since the sourdough contains rye flour, add wheat flour until the bun is about 350-400 grams.

Look at my link on tin bread, just this case for sourdough.

2. Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new

Here, the ratio of rye flour in sourdough and added wheat flour is such that you can safely bake in a bread machine and make a bun according to all the rules, only softer so that the stickiness is felt.

I don't remember who I spied on, but I present to you a Ukrainian recipe without problems with eternal leavens.
Weight 750 gr

Water 420g
salt 1.5 tsp l
sugar 1 tsp l
olive oil 2 tbsp. l
millet flour. 150g
rye flour 375g
panifarin (gluten) 3 tbsp. l
yeast 1.5 h. l
dry leaven 1.2 tbsp. l (if more, it will sour)
malt (dry kvass) 0.75 st. l

French bun mode.

It is necessary to lay down the sourdough, the taste is simply awesome. Just like the black round in the store

We've been baking it for a week now, and I'm thinking about it and I'll stop there.

Hello, can I insert my 5 kopecks too

I know that everyone who has bought a bread maker is going to have to buy scales with an accuracy of the gram. And then they pathologically verify everything by grams - she herself is

Therefore, I give the recommended bookmark rate:

Panifarin (gluten) - dosage from 0.5% - 2.0% to rye flour (wheat flour is not taken into account only if you have absolutely bad flour ...). It will not be difficult to recalculate% per grams
In this recipe, for example, the maximum 2% would be:

375 g x 0.02 = 7.5 g
375 x 0.005 = 1.875 g = 2 g

Especially now I went and hung up, sc. panifarin in a tablespoon: I took two different spoons, with a flat knife, I ran along the edges of the spoon from the handle to the tip along the sprinkled panifarin, removing the slide and got 7 and 8 grams.

I only use panifarin in "deep rye" bread like Borodinsky. And gluten is not at all a harmless product that you can put without counting. As well as vitamins, what is the name of the disease if there is too much vitamin? ..

Help plizzzz
T. to have not yet found malt, by the poke method he brought an eternal leaven from rye flour.
I can't get sourdough bread, or rather it does, but it blows the roof off.


Ingredients
Rye sourdough 400g Wheat flour 2c. 410g Salt 8g Water200gRace vegetable oil 1 tbsp. l.
I mixed the sourdough with flour in a bread maker, then I added the rest and
put the rye regime
Here is the result


the crust turned out to be thin, the bread was baked, but did not rise much, since I did not use yeast at all.


What do you think the roof was blown off!
With yeast, the bread is perfect and black and white.

What do you think the roof was blown off!

You didn't give him enough time to get up. I often bake according to a similar recipe, only I like salt so that 10g. Without adding yeast, it leaves me for 2 hours. And you have only 1 hour on the program.

You didn't give him enough time to get up. I often bake according to a similar recipe, only I like salt so that 10g. Without adding yeast, it leaves me for 2 hours. And you have only 1 hour on the program.

From the beginning I mixed the leaven with flour and water, it stood for about 30 minutes, then I added the rest of the ingredients. I put the rye program on HP Panasonic257. Cooking time 3-30. She bakes only 55 minutes the rest of the time for kneading and raising.

Well, here's also baking instead of baking
The bread turned out to be normal, but a slight sourdough smell remained. Maybe something got wrong with the proportion

Maybe something got wrong with the proportion

Everything is fine with the proportion!
Here is the recipe + technology based on the HP program. If you want to keep within the program - add a little yeast, so to speak - "for a kick" to enter the hour of the final proofing of the HP. A 3+ hour program does not mean all this time to get up. It includes several mixes with a time interval and also deboning, which settles the dough. After boning, an hour to rise and 55 min. for baking. It is this very hour of rise that you need to increase if you do not add yeast at all. You can turn off the program, watch the dough when it rises properly, turn on the baking. The main thing here is not to overexpose, you need to turn it on when there is still room to climb, because at the beginning of baking the dough is still growing. So that it did not work out that they were treating the roof for "torn", and now it "fell".

Everything is fine with the proportion!
Here is the recipe + technology based on the HP program.If you want to keep within the program - add a little yeast, so to speak - "for a kick" to enter the hour of the final proofing of the HP.

Thank you! I will try!!!!

After much trial and error, I came up with, it seems to me, the perfect bread for every day with sourdough bread with rye malt.
There is a small video here 🔗
Malt can be added to taste as you like, my proportion is 1.5 s. l.