Rye-wheat bread with daily leaven (oven)

Category: Yeast bread
Rye-wheat bread with daily leaven (oven)

Ingredients

First day - leaven
Wheat flour 50 g
Rye flour 150 g
Water 200 ml
Old kefir 150 ml
Yeast 1 tsp
Day two - kneading and baking
Rye flour 150 g
+ 1 tbsp. l.
Wheat flour 150 g
+ 1 tbsp. l.
First Day Sourdough - Whole
Water, flour - to a kolobok, if necessary
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Vegetable oil
+ for the form
1.5 tsp.
0.5 tsp
Yeast 0.7 tsp
Total flour: Wheat flour - 200 grams,
rye flour - 300 grams, total 500 grams

Cooking method

  • On the first day, we mix all the starter products, knead the batter, put it on the table under a towel for a day. In between, you can mix several times, or you can not touch the dough.
  • The dough will rise, fall, boil, puff, bubble, etc.
  • The dough will be springy inside.
  • On the second day, we combine all the products of the second day and the daily leaven.
  • I did the batch in a bread maker - only batch!
  • The gingerbread man turned out to be soft.
  • I transfer the dough to the mold. Pour 0.5 tsp of oil on the bottom so that the dough does not stick to the bottom and walls of the mold. I knead the dough in a mold, put it in the oven for proofing at 30 * C until it increases in volume by 2-2.5 times. The dough rises well and quickly "on old yeast" - a leaven.
  • Next, baking bread at 180 * C, after browning the crust, I reduce the heat to 165 * C and bring it to readiness.
  • Rye-wheat bread with daily leaven (oven)

Note

This is the third time I've come to this bread ...
The leaven turns out to be normal, it works well, and then there are problems with proofing and baking. I already wanted to give up my experiments, and now, finally, take 3, and ... the result is obtained.
This is how the bread turned out. The crusts on the top and sides are crispy!
The bread is gray, the crumb is perforated, baked. The roof is just a little wavy.
It tastes like sourdough bread, but there is no sourdough acid in the taste.

The bread was safely eaten and rated "good" - we will continue to work.
In the future, I will try different amounts of wheat and rye flour - I wonder what happens next.

Bon appetit, everyone!

Swifta
ROMA! Have you tried the oven in x \ n? Maybe someone tried to bake this recipe in x \ n? Respond
Lana
Admin 🔗
Very interesting bread!
Probably, you thought about the composition of the daily sourdough? "Raises" the dough perfectly, the crumb is a feast for the eyes. What do you want to achieve in the end with the daily leaven? What is your goal? This is not an idle curiosity, I am always interested in your approach to the process of finds in baking. 🔗
Gasha
Admin, and did you take seeded rye flour?
Admin

And I don’t remember, for a long time it was I don’t make a big difference in our rye flour, I use which one is at hand at a given time
karminka
Please tell me, Admin, is this principle - daily leaven - suitable for Borodino bread? prepared today Borodino bread, 350 rye, 200 wheat and 5 tbsp. spoons of steamed malt. So black, fragrant! BUT !!!! I don't have enough sourness! I don't want to pour vinegar into the dough, the baby is small. And the eternal leaven - until the hands reach, rush to work ...
Admin

karminka, daily dough and older dough are also suitable, especially if it is rye or wheat-rye

Vinegar is bad when there is a lot of it, and if a tablespoon is added to the dough, this is the norm, it will give the dough only taste, but will not harm your health.
For good sourdough, this is also yeast, leavened dough.
karminka
Admin thank you very much for the advice! I tried today to add 1 tbsp. a spoonful of apple cider vinegar. The taste is much nicer)))
Admin

karminka, bake and eat for health
Anna1957
Admin, I am comparing your two recipes on sour dough, and in the "leavens" of the same flour and kefir, the amount of water differs by 2 times (100 and 200 ml). Now I'm going to put this sour dough, and I'm in some confusion Helpnite, plz.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=71845.0
Admin

I don't see anything strange. Flour herself says how much water (liquid) it will require at a given moment. It is quite possible that you will have a different shape, a different amount of liquid or flour, to achieve a good bread structure, soft (but not liquid!) Dough.

Write letters, I will definitely answer
Anna1957
Quote: Admin

I don't see anything strange. Flour herself says how much water (liquid) it will require at a given moment. It is quite possible that you will have a different shape, a different amount of liquid or flour, to achieve a good bread structure, soft (but not liquid!) Dough.

Write letters, I will definitely answer

In short, I added 100ml, it turned out just a soft, not batter.
Admin
Quote: Anna1957

In short, I added 100ml, it turned out just a soft, not batter.

Well! And then "I'm embarrassed"
grom-ok
Happy Birthday
I wish you happiness, joy, love, health.
grom-ok
Admin, I made a sourdough yesterday - I want this bread. But the question arose: in this recipe bun, proofing, kneading, proofing and baking OR bun, proofing and baking?
Admin
Quote: grom-ok

Admin, I made a sourdough yesterday - I want this bread. But the question arose: in this recipe bun, proofing, kneading, proofing and baking OR bun, proofing and baking?

This bread contains more rye flour than wheat flour, therefore we bake according to the principle of rye-wheat bread, with one proofing.
- we prepare dough-dough on kefir
- preparing the main dough (bun)
- we put it into shape
- we distribute until doubled
- bake

I wish you success, I hope you get some bread
grom-ok
Thanks for the answer.
Thank you for being with us.
Happy birthday again.
I will definitely show the baking result.
MargariTK
Good afternoon everyone. I baked wheat bread 2 times with daily sourdough. A very good result. I decided to bake rye-wheat. It's good that the Admin recipe already exists. Of course, there were some changes and additions. First, decided to bake in the oven.
Instead of liquid - potato broth. Well, and before planting in the oven - sprinkled with seeds and oatmeal, for greater beauty.
The gingerbread man turned out not bad Rye-wheat bread with daily leaven (oven)
Here he is my handsome man before proofing the dough.
She put it in the oven. The dough doubled in an hour and a half. It did not rise high, it spread out.
Well, after baking and cooling.
Rye-wheat bread with daily leaven (oven)
Rye-wheat bread with daily leaven (oven)
Admin

Rita, the result is excellent! To your health!

Few words:
The dough on the hearth will never be high, there are not enough wall supports to keep the shape. Therefore, you need to be careful, the dough does not stand for a long time and does not stand much, it can stand and settle, then it will not rise any more. Enough up to doubling - that's enough.
Potato broth gives reactivity to yeast and dough, the rise can be quick and large
MargariTK
Admin, thanks for giving me a positive rating. I took potato broth on your tip
I got a half-half underneath - the shape is large, but the bread crawled to the edges and scrambled up the walls a little, about a centimeter and a half. I remember the round hearth bread of Soviet times. We called him "kolobok". With two finger holes. I don't know if you remember this. Here he was tall.
By the way, I would rate the bread as a "four" for its taste. I didn't have enough acid. Slightly bland. Although the leaven is weekly. The sourdough smell was very pleasant with sourness. And the leaven itself was so porous - elastic. Just a beatiful woman! But she didn't give acid ... Now I'm studying the section "Sourdoughs".I feel that I have matured to sourdough bread (although my bread maker is 1 month, respectively, my baking experience is also ...).


Added Monday 07 Mar 2016 03:47 PM

By the way, I boast: on the way from Novosibirsk, proofing baskets for unearthly beauty and a temperature probe are coming. On your tip, Admin! Thanks again!
Admin

It is very good that it ripened in time for sourdough and oven!
I will wait for new bread

I have several topics on old sour dough bread - look
Here I describe the work with the "old" test:

Wheat bread with old dough dough (BEGINNING)
Wheat bread on old dough dough (oven)

Wheat bread made from old dough (Admin)

Rye-wheat bread with daily leaven (oven)
Albina
Rye-wheat bread with daily leaven (oven)

This is my favorite bread 🔗
Admin

Albina, THANK YOU!
MargariTK
Admin, thanks! I’m already learning mate in full. part
I prepared the serum. Let it acidify. Tomorrow I will begin to conjure over leaven!
Albina
Quote: Admin

Albina, THANK YOU!

I still have my favorite bread today. The most interesting thing is that I first heard praise for this bread from my husband Rye-wheat bread with daily leaven (oven) How long have I been baking it ...
Admin

Albina, and you FOR HEALTH! Oh, my husband will not dissemble, especially when it comes to fresh bread
And this bread has a leavening spirit
Albina
Tatyana, it's just that my husband became very picky in his old age. He's trying to take me back to the past, when I baked one recipe every day with a measuring glass for years. And now I like to bake different kinds of bread, but I no longer inform them.

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