Darnitsky bread in the Gorenje BM1600WG bread maker

Darnitsky bread in the Gorenje BM1600WG bread maker

Category: Sourdough bread

Ingredients
Rye sourdough (refreshed twice)	335
Peeled rye flour	232
Wheat flour 1 grade	257
water	290
fresh pressed yeast	3
salt	9

Cooking method

This recipe can be used for more than just a bread machine. You can also make this bread manually. I just adapted the recipe for my HP.
Preparation of the starter culture: In a day, we begin to prepare the starter culture, take the starter from the refrigerator, feed it with a small amount of flour and water.
After 12 hours, add enough rye flour and water to the refreshed starter culture to get the right amount of starter culture. The proportions of flour and water can be taken 1: 1 or a little more flour than water. The sourdough will be ready in 12-16 hours if it is at a temperature of 21 degrees.
Dough:
For this bread, I use the Home made program with the following settings:
First batch - 20 min
Ascent 1 - 30 min
Kneading 2 - 0 min
Ascent 2 - 1 hour
Ascent 3 - 1 hour
Baking - 1 h 20 min
Heating - 0 min
First put the sourdough in the bucket, then water, then everything else.
We launch the program.
During kneading, I helped with a silicone spatula (scraping flour off the walls).
After the end of the batch, the HP must be paused for 30 minutes in order to increase the fermentation time.
With wet hands, I formed a loaf. since after kneading the dough was distributed rather unevenly in the bucket.
The fermentation time for this bread is 1-2 hours at a temperature of 30 degrees. I have 26 degrees in the kitchen. so I ferment for 2 hours.
After 30 minutes, remove the HP from the pause. The dough continues to ferment.
Before the third ascent, HP does the dough kneading. (if you make bread by hand, then at this stage you need to shape a loaf and put it in a mold). After the HP has done the kneading, I gently mold the loaf with wet hands. so that it is distributed throughout the bucket and has an even top.
Before baking, it is advisable to see if the bread is far enough away and whether it has risen with a hat, if not, then pause and wait until the top rises. And then unpause and bake
I baked this bread for the first time in KhP, so I decided to see what happens after an hour of fermentation. The result did not satisfy me very much, next time I will make the final proofing longer.
The bread is baked, it turned out delicious, The crust is crispy. Immediately after baking, the bread weighed 1053 g
If you bake in the oven, then you need to put a baking stone (or ceramic floor tiles) in the oven and heat it up to 250 degrees for 30-40 minutes. Bake with medium steam. After 10 minutes, lower the temperature to 220 grams. Baking time depends on the oven and the size of the loaf 45-60 minutes

The dish is designed for

1 kg

Cooking program:

Home made

Note

Cost, excluding depreciation of equipment and electricity - 52 rubles
With shock absorption and light - 78 rubles