Buns with whole wheat flour and sourdough curd

Category: Sourdough bread
Buns with whole wheat flour and sourdough curd

Ingredients

Wheat leaven (100: 100) 200g.
Whole grain flour 100g.
Wheat flour 100g.
Dry cottage cheese 100g.
Salt 1h l.
Sugar 2h l.
Milk 50 ml.

Cooking method

  • Original recipe here 🔗 with my changes
  • Mix the starter culture with cottage cheese and warm milk, pour it into a bucket of HP. Top with flour, salt, sugar. Dough mode. After the end of kneading, turn off the HP and leave the dough for 2 hours to rise.
  • Put the dough on a floured table, knead. Divide into 8 parts.
  • Roll each part into elastic balls so that they rise up, and not creep along the sides. To do this, put the ball on the table without flour, cover it with your hand and start rolling, in a circular motion, holding it with your thumb (20-25 times):
  • 🔗
  • As a result of such manipulations, the bun is glued to the table, and, as it were, rotates around its axis, turning into a round ball. On the back, the bun will look like this:
  • 🔗
  • We put the buns on a baking sheet covered with paper. Cover with a towel and leave for 2 hours. I melt in the oven with the light on and a pot of hot water. During this time, the buns should increase in volume by 2-2.5 times.
  • Sprinkle with water before baking.
  • Preheat the oven to 250 °, sprinkle with water, bake for 5 minutes, reduce to 200 °, sprinkle with water and bake for 15 minutes.
  • If desired, grease with vegetable oil, cover with a towel and cool on a wire rack.
  • The most delicate crumb !!!
  • Buns with whole wheat flour and sourdough curd
  • Delicious!!


IRR
Mistletoe!, Master with big letters. Without a gram of yeast !!! So the leaven works! A question - a total rise - about 3 hours?
Omela
IRR , works like daddy Carlo !! Rise a little more - 4 hours: two hours dough in HP, two hours - rolls on a baking sheet.

Today I muddied them again, with other additives! Very tasty !!
Aleksaniko
Omela, great! I will try, though I will grow the leaven first.
Omela
Aleksaniko , thanks and welcome to the forum! Be sure to grow up !!!
Aleksaniko
Omela, Thank you! As soon as I got to the forum, I can't look at the store bread. And they also talked about passions on TV about making bread in factories, so in general ... And here is such a beauty !!! Both tasty and, most importantly, healthy!
Omela
Aleksaniko , join us! We are waiting for your bread!
Svetik_
Omela and if you correct it without sourdough, I don't grow it here yet ... until the cold weather passes, then I'll start ............ well, very tasty buns and cottage cheese have nowhere to go
Whole grain -200g, wheat is also 200g, but milk can be 150ml, or I think wrong ???
I want to try it with fresh yeast, otherwise I somehow liked all the baked goods with them, today I have such pies with jam, they just licked my fingers, so they turned out so huge, so they rose ... like Heracakly, then bread on ripe dough, my beloved ....... I can't tear myself away ... I always bake it, and today my husband said that delicious bread (this is a praise so praise), I tell him so I constantly bake it ... . and he told me that this one is very tasty
Omela
Quote: Svetik_

Omela and if corrected without leaven
Svetik_, 200g. sourdough = 100g. flour + 100g. water. That is, in total, according to the recipe, 300g is obtained. flour (take the ratio of wheat and whole grain to your taste, I have 100 TsZ and 200P) and 150g. liquids.But given that cottage cheese can be of different humidity, adjust the bun. Good luck!
Svetik_
Yes, yes, and I thought so
Diama
Quote: Omela

I melt in the oven with the light on and a pot of hot water
Does the oven turn on at a minimum or does not turn on? I don’t understand. Or is it just warm from a hot pot? And why is the light on?
Omela
Diama, I do not turn on the oven. Heat from a light bulb and from water.
Diama
Thank you.
I guessed, but decided to ask again
Omela
Diama
C Show more, turn on the dough kneading mode - which one do you need? How many mines? With proofers, without? And then there are different options - for dumplings - simply, for pizza - with breaks, for bread - and even more sophisticated.
And yet - what kind of dough should turn out - dense, not dense? otherwise it turned out to be a tight bun, I'm worried that it's too tight.
Omela
Diama , I just knead for 20 minutes. The dough is not steep. Soft and elastic.
Diama
Hmm ... but I got it cool ... I probably need to add some water?
Omela
Look at the photo you can see the dough. If yours is too steep, add water.
nimart
Quote: Omela

Svetik_, 200g. sourdough = 100g. flour + 100g. water. That is, in total, according to the recipe, 300g is obtained. flour (take the ratio of wheat and whole grain to your taste, I have 100 TsZ and 200P) and 150g. liquids. But given that cottage cheese can be of different humidity, adjust the bun. Good luck!

Oksanochka, I still don't understand how much fresh yeast is needed? Explain, pliz, I'm already learning
Omela
Zhenya, if done with yeast, then 300g. flour is enough 6-7g. fresh yeast. Based on 100g. flour - 2g. yeast
nimart
Thank you
nimart
Oksanchik, thanks, the buns are excellent!
the child ate, said, delicious! great, it turned out to be a vitamin product !!!! - it's like "OTK" I carry a huge plus

I made 400g flour, added cottage cheese (it is homemade, wet) 15g and 20ml water
Buns - 10 pieces, but they didn't fit either, so I sent two of them to a double boiler on the second floor for rice in a cartoon
In the photo, a steam room with baked
Buns with whole wheat flour and sourdough curd

This is steam and baked in a cut, the crumb turned out to be less airy in the steam room, maybe the rais was cooked too quickly and there was not enough water in the cartoon?
Buns with whole wheat flour and sourdough curd

Questions:
1. What size should the buns be?
2 With what additives did you make them (you wrote above), that is, what fits here?
3. Did I do the right thing by reducing curd and water?
Omela
Zhenya, buns are lovely sight !!! They, in principle, can be stacked closer to each other. Stick together and that's okay. I never did it for a couple, I can't say anything. Curd and water could not have been reduced, but then flour would have to be added. Additives can be different, for example, herbs, or raisins.
ANGELINA BLACKmore
Hooray, I baked too. I just took a double portion and made two loaves))
Buns with whole wheat flour and sourdough curd
Buns with whole wheat flour and sourdough curd
Mine, thank you for the recipe !!!
Omela
Natasha, very tasty crumb !! Today you have a straight day on bread !!!
ANGELINA BLACKmore
Omela, yes no, this is not today's "blow" .... I just spent a whole year here partisan, made sourdough bread, but I could not put it out in any way .. Something did not work out, I did not understand how to do it. Already Ilona gave me the course of "young fighter" ... And today Tumanchik took me on. So I did it.)))
Omela
Natasha, well done! There is nothing to sit in the bushes!
ANGELINA BLACKmore
Quote: Omela
There is nothing to sit in the bushes!
And in the bushes it's not so scary ...
Omela
Ta lan, there are already many handsome men.))
ANGELINA BLACKmore
Ehh ...... lana ..... I'll be starazzo .....
Lanochka007
Omela, Ksyusha, I am also with the report. These are the buns I got.
Buns with whole wheat flour and sourdough curd
I'm just starting to master sourdough baking and this recipe came to my taste, thanks

Only I had rye sourdough, and so is everything else according to the recipe


Omela
Lanochka007, Svetlana, great buns turned out! And so what are useful !!! Glad the recipe came in handy!
vasiliska
I ask the author or experts for help) Explain about the leaven as a percentage)) well, "I'm a northern deer." I can't figure out pliiiz)) I'm just learning ... I will be grateful for a hint!

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