Wheat on "Eternal" potato sourdough (flourless)

Category: Sourdough bread
Wheat on Eternal potato leaven (flourless)

Ingredients

Sourdough (from the theme of leavens) 4-5 st. l.
Wheat flour described in the recipe
Filtered water (bottled) 500 ml.
Sugar 2 tbsp. l.
Salt for a given rate 2 tsp

Cooking method

  • A short introduction to how I came to this recipe.
  • As a result of a lively discussion on a topic I recently posted on sourdough / starter:
  • https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=533683.0
  • with the participation of the girls of the forum and their questions, I decided to arrange everything in a separate post
  • And so here is my "basin" for kneading and brewing dough. Nearby, for the dimension of 1.5 liters, a can with a starter, well, a soup canteen))
  • Wheat on Eternal potato leaven (flourless)
  • And here is 500ml of filtered water for diluting the starter and mixing the dough.
  • Wheat on Eternal potato leaven (flourless)
  • Then, after pouring water into the starter (which was taken from a can of 4 tablespoons), I add premium flour.
  • Wheat on Eternal potato leaven (flourless)
  • Here is a standard flour scoop next to it (do I understand correctly?). Today it took me two full scoops for the dough, the photo does not convey the fluidity of the resulting mass, but believe me - like a good thick sour cream! This also includes two tablespoons of sugar and two teaspoons of salt. Stir well.
  • Wheat on Eternal potato leaven (flourless)
  • Leave the dough to ripen overnight.
  • Waking up the next day, stretching and smiling remembering yesterday (otherwise, you can't approach bread in a bad mood!), Got up, washed and took up further steps.
  • Here is such a fluffy cute dough waiting for me after the night ripening, with a bubble cap in the middle!
  • Wheat on Eternal potato leaven (flourless)
  • Okay, let's move on. I use flour from a large local manufacturer, a bakery. These four trays are sent to the bowl with the dough for kneading the dough itself.
  • Wheat on Eternal potato leaven (flourless)
  • Running a little ahead, I will say that this amount turned out to be a little too much. I had to add another 50-70 ml of water in the process. In general, we knead the dough, I do this first with a wooden spatula, and when the flour and dough have already grasped enough, I spread the mass on the table for further kneading.
  • Wheat on Eternal potato leaven (flourless)
  • The whole procedure takes 10-15 minutes, focusing on the consistency and elasticity of the dough. At this stage, we need to knock out enough gluten from the flour. She then gives the dough elasticity, elasticity which further affect the rise and, ultimately, the general appearance of the finished loaves! Therefore, spare no time for this stage, I stirred it for 20 minutes, I just adapted over time, and now the time of this procedure has somewhat decreased for me.
  • This is how it turns out on average, quite stretching, not liquid, not sticking to the hands and the surface of the table. Slightly softer than dumplings, perhaps this is how you can describe it.
  • Wheat on Eternal potato leaven (flourless)
  • At the exit, I got more than 2 kg of ready-to-proof dough. You asked for an approximate weight - I weighed it with such weights. Tabletop for weighing ingredients - I don't have
  • Wheat on Eternal potato leaven (flourless)
  • I am a pedant, after all I try to wash the dishes and implements, so after washing the bowl after kneading and drying, I seasoned it with sunflower oil over the entire surface. This is convenient so that the standing dough does not stick to the surface, and in fact, in the dough itself, oil is never an obstacle!
  • As a result, I form a kolobok, or rather probably a kolobok, and put it in a bowl. The dough is obtained by its elasticity so that when you press it with your finger, literally in seconds it returns to its original state. Here is where I press with my finger, on the right you can see a small residual dent. I marked it with an arrow.
  • Wheat on Eternal potato leaven (flourless)
  • Well, now all that remains is to wait for the first ascent, for this I spend on average 3-4 hours, sometimes more.I just watch the dough in progress, opening the lid of the bowl.
  • And so, time slipped by very imperceptibly, in the hustle and bustle, then with the child to school (second shift), then to the post office for a parcel (coffee on order came from the roasting company), and already lunch now passed according to local time
  • Is it your turn to see how my dough ripens there? And that's how it grew up, got better! It even rested against the lid and from this, the disturbed slightly fell inward in the center after it was removed.
  • Wheat on Eternal potato leaven (flourless)
  • That's how elastic it is, stretching
  • Wheat on Eternal potato leaven (flourless)
  • Alive, breathable, fluffy! Flavored lightly with butter from the sides of the bowl.
  • Wheat on Eternal potato leaven (flourless)
  • After gentle kneading by stretching and folding from different sides, put it back in the bowl, let it come to its senses a little, rest. And there and in the molds, welcome to the final proofing before baking! Business goes by evening
  • Wheat on Eternal potato leaven (flourless)
  • In the meantime, another 1.5-2 hours passed, approximately ... The dough again gave a slight rise, more elastic, I don't know how to describe it.
  • Wheat on Eternal potato leaven (flourless)
  • It's time to "quarter" it, I have 4 forms just I do this with a large knife oiled with sunflower oil.
  • Wheat on Eternal potato leaven (flourless)
  • well, and then, quite carefully, slightly mixing it in to form a canopy, carefully lay it out in prepared forms greased with oil
  • Wheat on Eternal potato leaven (flourless)
  • We send the forms with the dough for the final standing and raising of the future bread. We cover with a linen or other cotton towel, so that the top does not wind up.
  • Wheat on Eternal potato leaven (flourless)
  • Where did we stop there? Oh yes, about future loaves of bread! Fragrant, with a crispy crust! But first you need to look at what is there with the last rise of dough in the forms. But everything is very good
  • Has risen and is ready to go to the oven!
  • Wheat on Eternal potato leaven (flourless)
  • I preheat the oven at maximum for about 10 minutes, then I reduce it to 180-190 ° C to work, set the timer for an hour of baking (I have it, without convection), put a metal cap with water on the bottom of the oven and wait
  • And here is the result, da-da-da-da !!!!! Bread today came out like this, it seems to me quite cute Now let it cool down, and then you can see what's there in the context of the crumb, its structure.
  • Wheat on Eternal potato leaven (flourless)
  • And for a snack, so to speak, put an end! Here is such a crumb structure! And I found the sourness, barely perceptible, as in the USSR bread for 60kop. A friend suggested, this time I added 70-100 grams of kefir to the dough!
  • Wheat on Eternal potato leaven (flourless)
  • That's basically all, thank you for your attention, who mastered this simple opus.

The dish is designed for

4 loaves.

Time for preparing:

Daylight + night for dough.

Cooking program:

Gas stove oven.

Note

Sourdough / Starter Bread Recipe in this recipe:
Wheat on Eternal potato leaven (flourless)"Eternal" sourdough on potatoes, no flour
(Yuri K)

Trishka
And here I will note, thanks for the recipe!
Yuri K
Trishka, you're welcome! Something longish opus turned out, in that topic it was not so noticeable, in parts it was broken
Tricia
Thank you very much for the recipe with such detailed photos! Very useful for me!
I took it to the piggy bank.
Trishka
But, everything is detailed!
Yuri K
Quote: Tricia
I took it to the piggy bank.





Quote: Trishka
But, everything is detailed!
Well, let it be, I hope others will not swear very much
Tashenka
Yuri, Thank you! Luxurious master class. Rye sourdough has settled with me. Now you need to try to grow and nurture such a "baby".
francevna
Yura, it's good that I posted the recipe separately.

How many liters of dough container?
What is the temperature of the water when you put the dough?
Yuri K
Tashenka, a very simple leaven in execution and storage, I assure
Tatyana1103
Yuri K, carried away in the bookmarks
Yuri K
Quote: francevna
How many liters of dough container?
What is the temperature of the water when you put the dough?
the capacity of the container is not written on it ...
And the water is at room temperature.




Tatyana1103, I am glad
liusia
Great theme. That's what you need.
Yuri K
liusia, looked - there are a lot of recipes for bread! Well mine will float now
francevna
Quote: Yuri K
Well mine will float now
Yura, do not swim, but walk among the people!
Yuri K
Quote: francevna
not to swim, but to walk among the people!
So I do, not the first step already
Marysya27
Hlebushek handsome: slim, brave, ruddy, with a fresh cut
Wait, one or two! Everything according to the form and the charter!
I keep the alignment to the left. The starter culture is already under construction
Wheat on Eternal potato leaven (flourless)
Yuri Kthanks for the extra hassle with the recipe
Yuri K
Quote: Maryya27
I keep the alignment to the left. The starter culture is already under construction
just fine! A little more - and you will definitely appreciate its properties! I wish you good luck, and I really hope to see your baking result and evaluation of its taste!
ANGELINA BLACKmore
Guru, are you accepting new adepts?
Otherwise I’m already standing on the threshold and, without asking, I wipe my feet))
Yuri K
Quote: ANGELINA BLACKmore
do you accept new adherents?
We are glad to everyone who comes in!
liusia
Well, here's my bread. Exactly according to Yuri's recipe. Only instead of sugar I added honey, and smeared the molds with margarine. The bread is light, the crust is thin, crispy, springy well. Yura, thank you for the recipe and sourdough and bread !!! Wheat on Eternal potato leaven (flourless)
Yuri K
Quote: liusia
Only instead of sugar I added honey, and smeared the molds with margarine. The bread is light, the crust is thin, crispy, springy well.
Excellent loaves, even for the exhibition!
Yuri K
On request, I have now baked a wheat hearth! Meet
The scales showed 1kg 190g

Wheat on Eternal potato leaven (flourless)
Marysya27
Wah-wah-wah !!!! What a handsome man, some bread !!! Thanks for the hard work
Yuri K
Marysya27, yes, I've kept my promise, now I'll calm down
Trishka
Quote: Yuri K

On request, I have now baked a wheat hearth! Meet
The scales showed 1kg190gr

Wheat on Eternal potato leaven (flourless)
Handsome!
francevna
Yuri like a radiant sun, the bread turned out!
Yuri K
Trishka, francevna, thank you!
Marysya27
Yuri Kgiven the number of people looking for hops and have already found it, peace will not come soon
Yuri K
Marysya27, everything is for the good I am very pleased that so many people managed to interest the topic of bakery, seemingly beaten on the forum
Radushka
Hurrah! Yuri K, Yurochka, you are a real FRIEND! Thank you!
Marysya27
And the theme of the recipe is not another evidence that it is eternal and endless. So peace is "only dreaming" Thanks for the new knowledge
Yuri K
Quote: Radushka
You are a true friend!
Soul words are worth a lot! I am glad!!!!




Quote: Maryya27
Thanks for the new knowledge
Crown
Quote: Yuri K

On request, I have now baked a wheat hearth! Meet
The scales showed 1kg 190g

Wheat on Eternal potato leaven (flourless)
Gorgeous bread, a real loaf!
In shape everyone teapot can bake decent bread, but ode bread is already a skill! Congratulations! :-)
Yuri K
Quote: CroNa
this is odey, this is already a skill! Congratulations!
True? Thank you! To be honest, I did not go into the study deeply on the bottom line, I would have messed up for sure. I did it simply, I did the same dough as I did before, mixed it a little thicker. I formed a kolob and put it to proof. And bake the same way, having warmed up the oven well, put a cup of water on the bottom, when the "atmosphere" was formed - put the bread on the baking. I guess I missed a lot of moments ... But the firstborn turned out

Wheat on Eternal potato leaven (flourless)
ANGELINA BLACKmore
Quote: Yuri K
But the firstborn turned out
Wonderful Firstborn !!! Health and prosperity to his Parent !!!
Yuri K
ANGELINA BLACKmore, Thank you!
liusia
Quote: Yuri K

On request, I have now baked a wheat hearth! Meet
The scales showed 1kg 190g

Wheat on Eternal potato leaven (flourless)
What bread !!! Story!!! And the cut is gorgeous !!! Anything can be done with this leaven. Though pies, pizzas, whites, and even sweet, rich pastries, since there is no sourness in them.
Yuri K
Quote: liusia
Anything can be done with this leaven. And even sweet, rich pastries, since there is no sourness in them.
How did you read my thoughts !!! I've been sitting for an hour now, and I've been looking for a recipe on YouTube, analyzing ... I want to bake GOST's like 9kop. buns! I don’t make up my mind yet ... They use dry or pressed yeast everywhere, and a lot of butter ... Is it possible to replace butter with margarine, I'm thinking?
Marysya27
Yuri, why shovel the Internet if everything is on your own Bread Maker
I think you can try with sourdough if the sourdough does not give off-side flavors. But, it seems, it shouldn't. The butter can be replaced with margarine.


I have already baked according to this recipe (p. 19):

Wheat on Eternal potato leaven (flourless)9 kopeck buns
(julifera)

I tried it with sourdough, but I just overlooked the flour, I got weak (then I saw it on the package). The result was similar, but not quite the same as by leaps and bounds. I'm also going to test our new one on these buns
There are also such options:
Wheat on Eternal potato leaven (flourless)Butter buns according to GOST taste from childhood
(Tata)
Wheat on Eternal potato leaven (flourless)Buns "Donetsk Bread"
(Nat_ka)

Yuri K
Marysya27, oh and thanks !!!! I already found the first recipe, and read the other two))
I already put the dough
But how to be with the dough - I don't understand. According to the recipes, YEAST is added to the water again. But I have those cold "eternal" - so you need them and how much interesting ...
Radushka
Yura, noticed that my dough turns out better if I use spring water, and not filtered water. It seems that the yeast needs hardness.
Tomorrow I'm going to start making sourdough. My hops have finally arrived home.
Yuri K
Quote: Radushka
Tomorrow I'm going to start making sourdough. My hops have finally arrived home.
Great news!!!
Quote: Radushka
noticed that my dough turns out better if I use spring water, not filtered
Well, here it is, as anyone is lucky, for me to go for a spring under 100 km somehow does not fortune Our land on the water is very meager, steppes
Marysya27
Quote: Yuri K
... YEAST. But I have those cold "eternal" - so you need them and how much interesting ...
Yuri, that's how many "Eternals" are needed until I say I think that 3-4 st. l., and even as for bread he took - 4-5 tbsp. l. Butter rolls are not weak
Yuri K
Quote: Maryya27
and even as for bread he took - 4-5 tbsp. l. Butter rolls are not weak
New for me, baking in general postponed 3st. spoons for warming, revived them with a pinch of sugar. Let them wait for the moment of truth




Something baking I have not started It costs an hour in a warm place and does not rise ...
Marysya27
Yuri, then you need to wait, or it is better to carry out additional reinforcement. I once raised an immature leaven for 16 hours. But if the leaven is not strong enough, then the "total" will only be a semblance of the original.
My leaven will ripen, "in the footsteps of the pathfinders" we will cooperate efforts I will also try to make these buns. But for the first samples for sourdough I'll take less "capricious" buns


One more point. In addition to the strength of the leaven for baking, it is advisable to take into account (see) the strength (protein) of the flour. Faced with this.
Flour - the highest grade !!!!:
Wheat on Eternal potato leaven (flourless)
The power of flour (7,8 ):
Wheat on Eternal potato leaven (flourless)
And here's another - also the highest grade (Protein - 13):
Wheat on Eternal potato leaven (flourless)

Yuri K
Quote: Maryya27
it means you need to wait, or it is better to carry out additional reinforcement.
The dough is surprisingly elastic, stretches without difficulty, does not tear. But it doesn't go up. Now I've mixed it well again, maybe contact with oxygen will help ...
What is gain?
Marysya27
Added a little more to the previous message
Quote: Yuri K
What is gain?
Add a little more yeast or sourdough. Stir in a small amount of water a couple more spoons of sourdough + a little flour and combine with the ready-made dough.
Yuri K
Marysya27, Thank you! Got it
liusia
Quote: Yuri K
Is it possible to replace butter with margarine, I'm thinking?
Of course everything is possible. This is our live yeast. Their own, homegrown.
Yuri K
Quote: liusia
Of course everything is possible. This is our live yeast.
I already regretted what I had started. Tomorrow the workers are working for a day, and the dough does not even think to come up. I will be busy until the middle of the night

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