Wheat-rye-wholegrain baguettes with hop sourdough with milk whey

Category: Sourdough bread
Wheat-rye-wholegrain baguettes with hop sourdough with milk whey

Ingredients

Wheat flour ~ 310 g
Rye flour ~ 70 g
Whole flour
(used
70 g
Hop sourdough No. 1 ~ 125 g
Warm serum
(left over from sour milk
from which cottage cheese was made)
~ 330 ml
Flax grains 1 tbsp. l.
Sesame seeds 1 tbsp. l.
Poppy seeds 1 tbsp. l.
Sunflower seeds 1 tbsp. l.
Sugar 2 tsp
Salt 1.5 tsp.

Cooking method

  • The baguette recipe from the Moulinex bread machine recipe book was taken as a basis.
  • On the eve of the morning I took out the sourdough from the refrigerator and fed it with boiled rye flour. By the evening (at 17 o'clock) put the dough
  • Bread maker Panasonic SD-255.
  • I downloaded everything in the order shown. Turned on the "pizza" mode. At the first batch, I had to add 3 tbsp. l. flour, because the dough was watery. I did not wait until the end of the program (turned it off 19 minutes before the end), because in my opinion, HP kneads the dough a lot in this mode. Then I waited until the dough approximately doubled (it took me about 40-60 minutes). I switched on the "pizza" mode again and turned it off again 20 minutes before the end. I formed the baguettes, put them in a baguette holder (made from baking paper), covered with cling film and put them in the refrigerator until morning.
  • In the morning, the baguettes increased slightly in size. He took it out of the refrigerator, waited 30 minutes until they warm up, then put it in a warm place, waited for the baguettes to double in size, preheated the oven to 230 degrees, put it on a hot baking sheet and baked with steam for about 20 minutes.

Note

The bread was excellent!

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