Sourdough bread made of 1 grade flour (in a bread maker)

Sourdough bread made of 1 grade flour (in a bread maker)

Category: Sourdough bread

Ingredients
Wheat flour 1c.	500 g
Leaven	9 Art. l.
Salt	2 tsp
Sugar	2 tsp
Vegetable oil	2 tbsp. l.
Water (or whey, or in half)	250 ml

Cooking method

• Bread maker "Panasonic SD-255", program "French", that is, for 6 hours of baking.
• I put about a quarter of the flour in a bucket, add 9 tablespoons of the raised sourdough on top, then the remaining flour, salt, sugar, butter, water (or whey).
• I put the bucket in the bread maker and press start.
• Tried it with a delay (timer) and no delay.
• True, at first I looked closely for the dough to be tightly kneaded, since 1st grade flour requires less water.
• The bread is lush, with sourness, it is stored for a week, the cut edge dries slowly.

Note

Many thanks to Luca, because it was her recipe that made me such a wonderful bread!

Photo zalina74

Similar recipes

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Round wheat bread from 1st grade flour (in the oven) (Omela)

Molded milk bread from flour of the 1st grade (in the oven) (Omela)

I have made this bread twice already
I liked it very much! There are no photos actually because I didn't have time to take a picture - they quickly cut it
The taste is very delicate, with sourness.

The first time I did it at all with a reprieve for the night. Everything turned out great, just a little bit damp.
The second time I controlled the bun and the crumb - that's what you need!

The only problem is both times the dome cracked. Eating a crust from it is a pleasure, but it is difficult to cut because of this

How to help "trouble"? Probably next. once I will grease it with water when baking. Only this way you can't put it on for the night.

* * * * *
I forgot to say: I first kneaded the dough on the "pizza" program, checked the bun, and then set the "French" program - to know exactly that the dough is normal.

Well done

I have long been waiting for this bread to be noticed, it deserves attention!

Why and why there are cracks, see Baking Basics, the topic "Why does the bread crust crack".

For your baking method, this topic will be helpful. I also believe (based on the article) that under baking conditions in a bread maker, before baking, the bread crust should be moistened with water, that is, add moisture, and especially in your case with a large weight of flour (500 grams).
In general, if the bread is delicious, then cracks are not scary.

Good luck, continue !!!

[yeast free]

The recipe is great.
I tried it today. The bread rose well, became strong, strong, and VERY tasty. And most importantly yeast free (made on "eternal leaven" from Luca - special thanks to her!

Thank you VERY MUCH, Vladimir Vasilievich!
For the fact that they tested the recipe and adapted it to the Panasonic SD-255 bread maker. Now there is no hassle - "put" the ingredients in a bread maker, chose the "French" program and in the morning you will have delicious, healthy bread.

I am a young baker but I am trying to experiment.
Since there was no 1st grade flour, I replaced 500 g of 1st grade flour with 450 g of the highest grade + 50 g of rye. The experiment was successful. I will continue to gradually increase the proportion of rye flour until I bring rye bread to 100% (during this time, the leaven will gain strength).

I will report on the results.

Good day!
I tried this recipe many times, and all the time in French mode.
The family didn't like it (edible, but something was wrong).
As a result of experiments - at night, on a timer, basic mode (with or without additives).
I put around 23.00, first the pizza mode, I control the bun (always on this method !!!), and then switch to the main one and the timer until the morning.
Always baked bread, with an excellent roof and good crumb.
Sourdough from Admin (kefir), I have been using it since summer, it behaves perfectly. First I put 0.5 tsp. yeast is gone now.
BUT!!! The gingerbread man must be controlled, because with this method you can (and should !!!) experiment and make recipes "for yourself."
With different compositions (flour and additives) you yourself know and different koloboks (wheat and rye).

"At first I put 0.5 tsp of yeast, now it's gone."

That's right, because on the timer until the morning, the dough has enough strength to rise on its own and, moreover, to distance itself

Dear Vladimir Vasilievich! I am very grateful to you for your recipe for bread made of 1st grade flour with sourdough. And, of course, special thanks to Luca for the "Eternal leaven" (It turned out the first time and is very strong). Bread was baked for the first time in the oven, the second time in the LG HB-152 CE bread maker. But I had to make some adjustments. In my x / n mode "French" 4 hours, which is clearly not enough. Before baking, in 5 minutes I turned off the x / n and continued the proofing for another 1 hour. After that, baked according to the "Cake" program for 60 minutes. The bread turned out to be just excellent, with a real lively taste of bread. After that, you no longer want to bake with ordinary pressed or dry yeast.

Grade 1 izmuk sourdough bread
1st grade flour - is it wheat flour?
Sorry for the naivety ... I'm here recently ...

Lena and 1st grade flour is wheat, there is also 2nd grade and wheat wallpaper.

I baked bread from 1 grade flour with eternal leaven.
The first time the leaven did not come out, and the second time it rose only a quarter (on the 3rd day).
Therefore, I put the leaven in 1 tbsp. spoon more, because I thought that it would not rise, and probably it was a mistake, the bread turned out sour. BUT everyone ate nothing. Baked without yeast. I did not wet the bread with water, put a bowl of water in the oven. Went up all night - 8 hours
And today the leaven in the refrigerator has already grown to the lid (1l can)
Here is a photo.

Here's another photo

tanya_kin
Grow the starter a little longer until it starts to rise 3-4 times in a few hours (3-6 hours). You will see the result will be excellent!
There seems to be a photo of the sourdough in working order in "French Leavens".

Thanks to the authors of the recipe and the starter culture!
The bread is beautiful and delicious. It turned out that everything is simple, but the result is excellent. The elasticity of the crumb is similar to the bread from the store.
9 tbsp of starter culture is more than 250 ml in a glass. I took wheat flour of the highest grade, and wallpaper with rye in sourdough. I added 1 tsp of kvass wort and 1, 5 tbsp of malt concentrate, 1 tsp of yeast, since the sourdough was very young. The "French" mode is 3 hours 32 minutes, but after the first workout, I removed the paddle, allowing the dough to rise well.

[gorgo6a]

I also baked this bread. Kneading on the dough mode (1h 25min), then stood in a warm place until it came up (3 or 4 hours). then baking mode 1h. The baking smell was interesting, unlike other breads.
It tastes like an arnout from the store.

gorgo6a, in this recipe the whole joke is that without factory yeast. That's why I tried to bake it, and suddenly the yeast runs out, and bread is needed Bread made from very WILD yeast

Many THANKS to the author of the topic. Thanks to him, I was inspired to the first bread without yeast. I used MKZ from Admin (for which thanks too). Baked already 3 times + 1 time buns. Everything is very delicious. The smell is divine in the apartment during baking. Do not tear off the bread.
But: the look is not marketable (flat roof, rises very little, loses shape when baked in the oven - spreads over the baking sheet). Gingerbread man controlled. The crumb turns out to be good, large-pored.
Therefore the question. What can you suggest to correct this situation. What could be the problem (can give more leaven for the rise and make the bun even cooler?)

Lenny
When baking bread in the oven, it is imperative to mold the bread, regardless of whether you bake it on the hearth or in a mold. If you are going to bake a hearth, you need to dump the dough on the table and press the dough from the edges at the center, while turning the dough in a circle. This forms a gluten framework.
Then you need to place a ball of dough in a proofing dish and only then bake. If the dough spreads, it has either stood or is liquid, then in each case it is necessary to look.

Thank you, Yuliki.
1. The dough is definitely not liquid - I control the bun. Although it seems to me that the sourdough dough becomes somewhat thinner during fermentation. Maybe here you need to knead the dough more abruptly, as opposed to yeast dough?
2. And at the expense of stuck - I don't know. I try to increase the proofing up to 2 times, as recommended. I already know how to control yeast dough. And here it can somehow be different?

I have not tried this recipe yet, just going to. I will do, I will report.
From my own experience I know if the dough has stood still, there will be a sour smell during baking, the oak crust is terribly pale.
Yes, the dough softens during the proofing period, but after shaping it becomes denser again.

I want to thank you for the recipe - I bake almost every day.
For a long time it did not work (maybe the leaven was not entirely successful) until I thought of kneading the dough in the "dumplings" mode, then I take out the spatula and put it in the "French" mode with a timer for 7 hours (I have a Panasonic 255). I take 160 ml of starter cultures (a measuring cup from a multicooker) It turns out quite well.

[Hatches]

So I grew my first "eternal" starter culture according to the recipe from Hatches and decided to bake bread on it. I chose the recipe for a long time and stopped at this for the first time. But I was scared because the leaven was very young and did as advised here:
first kneading on mode dumplings (only after kneading it was necessary to add flour to the bun, so there was one more kneading for "pizza"). Then she took out a spatula and a timer until the morning at 8h30. I was very worried that my starter culture would not be able to raise the dough ...
in the end, now I look (20 minutes before the end of baking) - the dough rose 2 times, almost crawled out of the bucket, but the roof fell through and a crust of bread on top of the color of windy dough. Just in case, I lit the oven to bake there.
While I was reading the forum in search of an answer and writing, the bread was baked in the oven, but the top is still light and sunk in small bubbles, I think, is it worth baking in the oven?
It turns out that my leaven, despite its youth, turned out to be strong and left it a lot of time for proofing? Or was it necessary not to take out the spatula and put it in French to do the boning and fit again? but there the time is from 2 to 4 hours by instruction, I was afraid that if the stove decides to choose only 2 hours, then it will not rise.
Experienced bakers, please advise which is better.
Here's my bread in a bucket:

[Pirogok]

Pirogok, Your starter, although very young, turned out to be smart! You just gave your bread too much time to proof. You should watch him as he climbs. I am sure that with a shorter proofing, you will get excellent bread. Good luck to you!

I have long cherished the dream of baking this bread. But the husband always demands his multi-grain. And now he left and I immediately set about making my dream come true. The bread came out the first time. I made a batch (I controlled the bun), left it to rise overnight, baked goods in the morning for 1 hour. We are eating it with our 11 month old daughter with pleasure.

Friends, tell me, do you need to feed the sourdough before putting it in the mold? Or should it be put right after it has reached its peak? And another question: how many grams is 9 spoons? I feed 100 water, 100 flour, it turns out 200 gr. leaven. Is that enough for French bread?

Friends, tell me, do you need to feed the sourdough before putting it in the mold?

Do not. You fed her, she has matured and reached its peak. Now we put her in the dough and she feeds right there, thereby improving the quality and raising the bread.
You will feed 150 and 150 grams. water and flour.I feed so that it turns out half a kilo in a batch and there is still left to feed ...
Good luck to you!

thanks for the recipe!
baked my first sourdough bread using this recipe, it turned out amazing!
chose the recipe because of its simplicity)) -pair is not necessary, all processes are in HP.
used a French sourdough, a 5-day one went into business.
baked according to this mode - knead the dough 2 times, then 1 hour of rest, then baking.
the dough rose perfectly!
the holes are amazing!
and this smell! ahhh! never beats yeast bread!

[PUSIK]

PUSIK, congratulations on the firstborn!
It turned out handsome!
Well done keep it up!
P.S. Anya, I'm proud of you!

[PUSIK]

PUSIK, congratulations on the firstborn!
It turned out handsome!
Well done keep it up!
P.S. Anya, I'm proud of you!

Thank you Vika, I couldn't have done it without you)))
today I bake on Izyumkin dough

[MK-leaven from Admin]

I also tried to bake this bread. It's good that I managed to take a picture - half of it is gone ...
Used MK-leaven from Admin, added yeast (1/2 tsp), since I have it young, and I have not baked yet without yeast.

I also tried to bake this bread. It's good that I managed to take a picture - half of it is gone ...
I used the MK-sourdough from Admin, added yeast (1/2 teaspoon), since I have it young, and I have not baked yet without yeast.

The bread looks great!
Completely leavened and yeast-free?

[Admin]

Baked without yeast, with MK-leaven from Admin... It seems to me that it is rather dense ... Maybe my leaven is still rather weak, but I put it in 7 spoons instead of 9. By the way, should you measure out the raised or just precipitated leaven with spoons?

Good people, please help !!! I decided to use the recipe of Vladimir Vasilyevich (I reduced the proportions by 3/4, instead of 1st grade flour I took high-grade flour, instead of sugar I used 30g raisins, I did not start sugar). Using the yuliya_k method, I first kneaded for 1 hour and 30 minutes. Then I decided to wait 3-4 hours. I waited, but the dough does not rise. The room is cool because the heating is fig. About 1.5-2 hours ago I put the x / stove to the battery, but blows from the windowsill. So the battery is of little use either. What do i do? I don’t want to use yeast in principle.

If you categorically do not want to use yeast to help the sourdough, then you will have to feed your sourdough for 2-3 weeks so that it comes into full force

Thanks for the tip. This is a surprise. The "everlasting leaven" recipe said it was the strongest on the third day. It turns out that you need to wait much longer. Okay. I'll try to bake, then what happens

You read the topics about leavens and a lot will become clearer. And sourdough bread is worth tinkering with

Good. I will try! It's my own fault, I wanted to get sourdough bread as soon as possible.

If you really want sourdough bread, you can ask for ready-made sourdough from bakers in your city. Or add a drop of yeast to the dough on your sourdough. All the same, the amount of wild flora will dominate over the cultural one.

Good people, please help !!! I decided to use the recipe of Vladimir Vasilyevich (I reduced the proportions by 3/4, instead of 1st grade flour I took high-grade flour, instead of sugar I used 30g raisins, I did not start sugar). Using the yuliya_k method, I first kneaded for 1 hour and 30 minutes. Then I decided to wait 3-4 hours. I waited, but the dough does not rise. The room is cool because the heating is fig. About 1.5-2 hours ago I put the x / stove to the battery, but blows from the windowsill. So the battery is of little use either. What do i do? I don’t want to use yeast in principle.

You already have a completely different recipe. Of course, I am not a great specialist in sourdough, but in this recipe, flour of the first grade also helps to approach bread, where there are remnants of wild microflora, in the highest grade there are almost none. Therefore, it is more difficult to grow a leaven from the highest. It seems so to me. Raisins should in principle help fermentation, but they make bread heavier. But all the same, you probably have the main problem in the heat ...
I agree with Dachnitsa, add a drop of yeast to some basic or whole grain program and bake! until it gets warmer
By the way, have you ever thrown away the product?

And I hardly grew the leaven. Anything happened, with rye wallpaper flour it turned out at first, and then, when transferred to premium flour, all processes gradually died down, coming to naught. The girls from the forum helped me a lot, their advice is simply invaluable, I devoted a lot of time to studying their experience in growing starter cultures. Now I have gotten used to growing the sourdough, adding a little bran to the premium flour, 8 grams of bran per 100 grams, if the sourdough is strong, then you can use less. Now my leaven lives on and makes me happy with a delicious bread. Try it, maybe the bran will help your sourdough to grow stronger, because premium flour is not only refined, but, perhaps, there are additives to improve the quality of flour, and for sourdough they are undesirable and may even be destructive. Although flour is different from flour, MacFoo, for example, is highly praised. It is very suitable for growing sourdough, but I found a way out as described above.

We tried to bake bread according to this recipe three times, but the bread is sour. What could be the reason? Maybe the sourdough is over-acidified? Need to rearrange it? Or maybe she is not ripe?

[daria-d]

daria-d, it is quite possible that the leaven is acidifying. Focus on increasing the leaven by 2 times and knead the bread. In addition, smell it, taste it - it should be fragrant with a light fruity-kefir aroma, sour (but not thermonuclear sour) taste.
The second option is to overexpose the bread with proofing. But, I still lean towards the first option.

I have read and seen enough about sourdough bread. Well, very interesting !!!! We must urgently try!

I have read and seen enough about sourdough bread. Well, very interesting !!!! We must urgently try!

We are glad to all new starters! How can we help!

I just put it in the oven, but through carelessness, I put the leaven on top of all the flour = (now I'm afraid it’s as if it’s gone.

I'm afraid it’s as if it’s gone.

Calm, the main thing is calm! (from)
Everything will mix, the stove is smart, knows what to do. They just made it difficult for the stove, but it will cope, it cannot be otherwise. And we will wait for news from you from the "grain front".

=) the news from the "grain front" is good, the bread was a success, it turned out to be grayish, perfectly baked with even pores. The father, who does not like gray bread, is delighted, says that in his childhood such bread was sold in his homeland. Thank you so much for the recipe and support

Luke eternal gratitude! and the author
I take care of such bread in lg. there French is less prepared, but nothing. the first time it sprouted poorly, therefore, subsequent times I added dry yeast from the plums, reducing. now filled her hand with leaven, and norms. however, I bake from sun flour. added a little rye - too normal.

here, I took a picture of this miracle:

I baked this bread with hop sourdough. Laid 4 full table. spoons. It turned out super !!! Thanks for the recipe, I will bake it often !!!

Hello.
The SD-257 bread maker has recently appeared. I am constantly experimenting.
My first sourdough wheat bread according to this recipe, only adjusted for myself:

Wheat flour, premium grade - 300 g
bran - 7 tbsp. l with a mountain
dry onions - 3 tbsp. l with a mountain
water / milk - 200 ml
sesame
the rest is almost prescription.

The leaven is weak, liquid (I thought it wouldn’t raise it at all, my hand was trying to put the yeast down, I could hardly restrain myself)
In the recipe, I reduced the flour, so it browned strongly, but the crust is not very hard. I liked the torn roof. You can have more sugar for me.

You did it well