80% sourdough rye

Category: Sourdough bread
80% sourdough rye

Ingredients

Thick leaven.
150 gr. peeled rye flour
150 ml water
40 g basic starter culture
Dough.
300 gr. night sourdoughs
250 gr. peeled rye flour
100 g wheat flour
2/3 st. l. buckwheat honey
2 tsp salt
½ ascorbic acid tablet, crushed
About 250 ml of water to make a very thick dough.

Cooking method

  • I continue to improve in baking rye breads ...
  • In the evening I fermented a thick leaven. Rubbed thoroughly. The consistency of a thick putty. I put it in a plastic box and left it overnight.
  • Put the dough in the morning.
  • I stir with a wooden paddle, then with my hands. I put a ball of dough in a bowl. The bowl is in a plastic bag, and I forget it for three hours.
  • Then I take out the dough on the table dusty with seeded rye flour. I knead it with my fingers into a rectangle. I fold it three times in an envelope. (1/3 of the dough for the central part, the remaining third on top.) Lay down with the seam down for a 20-minute rest. Then I spread the dough seam up. I knead it with my fingers into a rectangle, and roll it tightly in a roll in the perpendicular direction to the previous folding. Sprinkle the roll with flour, make cuts. Cover with foil. And proofing for an hour and a half. Half an hour before baking, preheat the oven along with a baking sheet and a frying pan, in which there will be boiling water up to 230 degrees (tabletop - 200 gr.). Then act very quickly. Take out the baking sheet. Drag the loaf together with the rug onto it. Put in the oven. Pour a mug of boiling water into a frying pan. Watch for 8 minutes. Then take out the frying pan and reduce the temperature to 190 g (tabletop oven - 160 degrees. Cover the loaf with non-stick material). Baking for 40 minutes. Allow the bread to cool until warm in the oven on a wire rack. Then take it out, wrap it in a towel and on the wire rack on the table until it cools completely. Then put it in a bag until morning. Do not cut the bread before 12 hours!
  • 80% sourdough rye
  • 80% sourdough rye


Vichka
Galya, what a beautiful bread !!! And what is ascorbic acid for?
Gasha
Ascorbic acid gives sourness and extra pomp, just like vinegar or an additive like Agram. I wrote about all this in detail in Rye tips
Vichka
Gal, you are probably tired of me, but I have a question again. If I take apple cider vinegar, can I do it without ascorbic acid?
Gasha
Yes of course...
kirik
Tell me, please, what is this ascorbic pill? Is it a yellow tablet or ascorbic acid with glucose? I did not find others in the pharmacy.
Gasha
Ascorbic acid is also sold in pharmacies without glucose. This is not a sugar-coated tablet, but pure ascorbic acid in the form of tablets in a bottle.
kirik
Thank you. I will try to find.
kirik
And how much does an ascorbic tablet weigh? I just found ascorbic acid in sachets of 2.5 g. I want to understand how much you need.
Gasha
Julia, I do not have such pills available now, so I cannot answer your question.
Scarecrow
Gasha

Forgive me to fit into your recipe)).

Quote: kirik

And how much does an ascorbic tablet weigh? I just found ascorbic acid in sachets of 2.5 g. I want to understand how much you need.

Add ascorbic acid powder at the very tip of a knife. The standard amount is 0.2g per 1000g of flour.

Quote: Vichka

Gal, you are probably tired of me, but I have a question again. If I take apple cider vinegar, can I do it without ascorbic acid?

These are slightly different things. And they are used for different purposes. Ascorbic acid is the most common dough improver in baking. It is added in very small amounts. Its acidity is not felt in principle, but it participates in the construction of gluten chains of the dough, that is, for the development of gluten.It is often used for mild flours and rye breads, as rye flour is practically gluten-free. This means that you need to "squeeze" everything possible from the added wheat as much as possible so that the bread does not turn out to be completely clogged and heavy.
Albina
Gashawhat a great rye bar Just arrived from vacation. The starter must be fresh.
Gasha
Natasha, Albina, Thank you!
Gasha
kirik,

ASCORBIC ACID as an improver.

Ascorbic acid, along with malt, judging by the recipes I shoveled, is one of the most popular improvers in baking. It is loved by bakers for its positive effects on gluten.
Why does ascorbic acid have a positive effect on gluten? Because:
- increases the moisture-absorbing ability of flour (though not alone);
- increases the "strength" of the mass during fermentation, that is, the mass spreads less and keeps its shape well;
- helps to reduce the time of maturation of the dough and preliminary proofing of the dough pieces;
- helps to retain gas in the dough, which means it improves the volume of the finished bread and its appearance;
- helps the bread mass in the last minutes of the final proofing before baking to be especially stable and stable.
All these "Yes, because" are especially noticeable during intensive mixing at "high" speeds and when it is assumed that the mass should absorb significant volumes of oxygen.
The unjustified or excessive use of ascorbic acid in the first place negatively affects the taste of the bread.
In addition, an overdose of ascorbic acid can make the mass during molding stubborn, stubborn, the dough will not roll out well and strive all the time, as if to shrink (imagine, you are trying to form "Baguette paysanne", but you will get "Saratov kalach" ?!) ... I emphasize that it can do it, but it does not necessarily always happen in case of an overdose. Now, if, in addition to an overdose of ascorbic acid, initially according to the recipe, the dough contains a large amount of yeast and other improvers, "Saratov baguette" is simply guaranteed to you!
Mandatory use of ascorbic acid as an improver is necessary if:
- there is a large amount of flour in the batch (a large amount is from 50 kg or more);
- the baking process is fully mechanized;
- the technology does not provide for preliminary proofing of workpieces;
- with intensive kneading dough;
- when working with weak flour and at the same time a lot of yeast;
- in case of future freezing of dough, semi-finished products or finished products;
- with the production method "controlled fermentation".
The dose of ascorbic acid must be reduced or completely abandoned if:
- the technology provides for preliminary proofing of workpieces;
- the dough contains a spontaneous fermentation sourdough or a large amount of yeast.
Recall that ascorbic acid, like all other improvers with a positive effect on gluten, begins to "work" during fermentation, that is, immediately after yeast is introduced into the mass.
The amount of ascorbic acid depends on the type of flour, the selected production process, the final characteristics of the bread that we want to achieve and ... the country of residence of the bakers:
- in Spain it is 0.2 g per 1000 g of flour;
- in France from 0.05 to 0.2 g per 1000 g of flour, but not more than 0.3 g;
- in Italy 0.2 g per 1000 g of flour.
I forgot - ascorbic acid is first diluted in a small amount of water, and only then added to the bread mass.

Author Vallejo

🔗
Anyut @
Quote: Scarecrow

Gasha

Forgive me to fit into your recipe)).

Add ascorbic acid powder at the very tip of a knife. The standard amount is 0.2g per 1000g of flour.

These are slightly different things. And they are used for different purposes. Ascorbic acid is the most common dough improver in baking. It is added in very small amounts. Its acidity is not felt in principle, but it participates in the construction of gluten chains in the dough, i.e. for the development of gluten.It is often used for mild flours and rye breads, as rye flour is practically gluten-free. This means that you need to "squeeze" everything possible from the added wheat as much as possible so that the bread does not turn out to be completely clogged and heavy.
and where is it sold in a pair?

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