Wheat bread with semolina in sourdough in the oven

Wheat bread with semolina in sourdough in the oven

Category: Yeast bread

Ingredients
Dough:
Semolina	250 g
Rye sourdough	3 tbsp. l. big top (about 100 ml)
Wheat flour	75 g
Warm water	200 ml
Dough:
Boiled potatoes	100 g
Egg	1 PC.
Salt	1 tsp
Brown sugar	1 tbsp. l.
Butter	25 g
Vegetable oil (unrefined sunflower)	2 tbsp. l.
Wheat flour	150 g
Yeast	1 tsp

Cooking method

• First, we put a dough from the products listed above. The dough was baked in the oven at 30 * C until it increased by 2 times.
• Finely crush the boiled potatoes, add the rest of the products (egg, butter, salt, sugar), and mix everything thoroughly until smooth.
• Combine dough, potato mass, flour - stir.
• I added 1 tsp for insurance. dry yeast, since my sourdough is completely fresh, this is her second baking. Although she raised the dough well herself.
• This is what my rye sourdough looks like today after feeding at 12 noon - the strip shows the initial state of the sourdough after feeding.
• 
• The dough is not thick. We put it in the oven for proofing at a temperature of 30 * C until it doubles.
• After proofing, knead the dough well on the table, then put it in a mold and put it in the oven for a second proofing at 30 * C until it doubles.
• Then I increase the oven temperature to 180 * C and bake until tender. Gradually reduce the temperature after browning the crust to 160 * C and when the thermometer shows the temperature inside the bread already 85 * C.
• When placed in the mold, the dough was only 1/2 the height of the mold. Since the dough was very soft, I raised it to the height of the top of the mold itself so that the bread did not turn out in the form of a mushroom.
• But this is what happened with the dough and bread in reality.
• The bread turned out to be 13 cm high and round 19 cm in shape. The weight of the finished bread is 900 grams.
• Top it with hot olive oil.
• Now I'm waiting for the bread to cool down to appreciate the inside.
• 
• 

Note

This recipe was stored in my computer for a very long time, and it turned out to be in sight quite by accident - it means it's time to use this recipe.

And as always, I acted according to the circumstances - to remove it, add it, replace it, etc.
The result is this bread recipe.

The crust is thin and crunchy. The semolina is not felt at all, the crumb is homogeneous, finely porous, after pressing it is restored.
The color is slightly grayish from the presence of rye sourdough.

Sourdough bread tastes good!

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Baked bread

This recipe was the first to bake sourdough bread in the oven. I had more sourdough in the dough. I stood a little on the proofer (it was warm, and I went away), but the taste and crumb did not suffer from this! Here is a photo, words are no longer needed!

Admin! Excuse me, please, but I just can't find the Sourdough recipe. He's not here. We must prepare for baking this bread. It is necessary to try to grow it. I liked the recipe. It turns out that HP is not needed for sourdough bread. Yes? There is a lot of information, but I can't find what is needed where. Lost. write recipes for baking and bake in HP, but few people write on which recipe owners do it. ... We are interested. And sometimes in a baking recipe in the composition of products, the quantity is indicated in glasses. And the glasses are different. Thank you. Everything is interesting: girl_sad:

1. Sourdough bread section here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=22;sa=expand;sesc=d46e8bb7c48cd288531d13fb4563c0bc#22
Different sourdoughs here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
Choose sourdoughs, grow them, and bake sourdough bread.

2. Sourdough bread can be baked both in the oven and in the oven. This can be seen from the recipes in the Sourdough Bread section. The recipes have been tested by our users, so there shouldn't be any problems with choosing a recipe.

3. Baking bread does not depend on the model x / oven, the principle is the same! Take any recipe from the forum and bake in your x / oven. The most important thing is to make the bread dough correctly.
The topic Bread did not work out to help you again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 follow the links and find a ton of useful information and answers to your questions.

4. Use the table here Amount of flour and other ingredients to make bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
And the topic Number of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0.
When adding ingredients, you can use your own measuring glass. The main thing is to observe the proportions of flour and water, the balance of flour / liquid and track a high-quality bun. To do this, see the bread master classes in the Kneading and Baking Basics section.

Admin! Oh, thanks, so many things, I'm going to study. Can I have one question about Sourdough or 2? If you bake wheat bread, occasionally rye bread, then you need to keep 2 ferments or is there a universal one? I only got acquainted with malt, which is made of 2 types of grain, stored in the refrigerator and fed once a week. Your advice to a not very young woman. There are so many different Sourdoughs, so I really hope for you. To me, so that not a very capricious memory is not so much, I can forget that She is waiting for me. Really needed.

Elena, these are not questions of this topic, and you can answer a lot and for a long time Therefore, it is better to ask questions about specific leavens and in specific topics about leavens, I gave you a link to them above.