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

I have been reading you all since summer, but I am writing only now! GREAT 1st grade flour bread! taste from childhood. I always bake it in French mode after kneading it on Dumplings for about 10 minutes.

Yes, I just thought ... my leaven has already been more than six months old. at one time more than a month I did not bake on it at all. stands in the refrigerator, covered with a film with holes. so now she has become stronger along the way - a baby rises in two hours. and the bread tastes better.
before adding to bread, I stir it so that it settles, and measure half into a warm liquid into a mold. in the French mode, this case warms up for 20 minutes. and all that is needed is obtained. however, it is smaller than yeast in size, but also tender and soft.

[QUESTION!!!]

I took the recipe, the leaven has passed its term (it did not rise very much, and it was put on ordinary flour, not rye) and today I bake it for the first day, but ...
I still did not understand about the measure ((is leaven considered liquid or flour?
it turned out all "eyeballs"

the recipe for my HP is like this:
350ml water
2st. l-oils
2h l-salts
2h l-sugar
500-550gr - flour
1.5 tsp yeast

QUESTION!!!
How do I calculate all this with leaven for me?
Wait in a bucket, not a bun but a batter ((

When adding sourdough, you need to take into account the water and flour that it contains.

[tat-63]

tat-63 , I understood it, but how to calculate? It's generally difficult for me

usually the sourdough is made 50/50 water and flour. So if we have 200 g of sourdough, then it contains 100 g of flour and 100 g of water. This amount is minus from the total amount of water and flour, respectively

spoons are written in the recipe, so you need to weigh them first? as I understand it?
thanks for responding, wait, I'll start counting

Yes, it is better to weigh, of course. Water in ml

Again, it is not clear that a certain amount of sourdough is needed instead of yeast to rise the dough, but how much? let me have 500g as in the recipe, here it is supposed to be 9 tbsp. l leaven, this is a lot, I think, although who knows what kind of leaven may not be able to raise so much

... to rise the dough, you need a certain amount of sourdough instead of yeast, but how much?

Dare to take 200 g of sourdough, subtract 100 g from flour and 100 g (ml) from water in the recipe, and lose the yeast altogether.
Another option: 300 g of sourdough, take 150 g of water and flour.
The result is the same, only the time is reduced. The more leaven, the faster it ferments - the dough is allowed to dry. But this is already empirically.

Thank you very much! remember)

put the bread and ... thick porridge does not rise on sourdough without yeast and that's it, in an hour it will be ready, as it were

Sorry, the bread still rose until she got it but lush

... until I got it but lush

We are waiting, get it, show it, tell you how it is to you. How is the view? How does it taste?

Smells like yeast (although there was none) and tastes raw, although baked

Experimentally adjusted the amount of sourdough for this recipe, so that there was always a norm and did not remain superfluous: we take 150 grams of "eternal leaven" from the refrigerator (I store it in a 900 ml glass jar), add 150 grams of 1st grade flour and 150 ml water. Stir, set to rise in a warm place (about 25-27 degrees, rises in about 6 hours). When the starter culture doubles, add the ingredients as in the recipe and 300 grams of the starter culture (just put the can of the starter culture on the scales and add 300 grams), and put the remaining 150 grams in the refrigerator. And so every time, no need to count with spoons and there will always be an exact rate of leaven. It is better to store the starter culture in a 900 ml jar.At the same time, when the jar is full, the leaven is ready for use.
The bread is excellent, tasty, versatile (suitable both for sandwiches and just with a dish), it can easily be stored for a week.

This technology is designed for those who bake this bread recipe regularly, every day, or every other day. Everything turns out quickly, without unnecessary hassle and troubles, and always successfully!

Tell me, if you replace flour with the second grade, plus add bran, I think 40 grams, what needs to be changed in the primary recipe? I suppose soon to make bread for the first time on "eternal leaven" https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0
Thank you!

Tell me, if you replace flour with the second grade, plus add bran, I think 40 grams, what needs to be changed in the primary recipe? I suppose soon to make bread for the first time on "eternal leaven" https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0
Thank you!

I didn't work with second-grade flour, so I can't say anything. Try empirically changing the amount of water. And you can add forty grams of bran without changing anything. I continue to bake this bread regularly. And the eternal leaven is ready in three hours, it will come out of the jar. And I also add 10% amaranth flour (in all recipes). Google on the internet for the benefits of amaranth flour.

Amaranth flour is a good thing, I shoveled the entire local Internet - there are no sellers of this flour in Ukraine ... that even if it suddenly appears, the guarantee of identity is very ghostly ... the seeds are sold, the most expensive (grade Kharkov-1) - from 100 UAH per kg. You will need to grind it somehow ...
For now, I use flax seeds after processing in a coffee grinder.

Hello everyone!!! I'm a novice baker, so forgive me if I repeat myself. I have such a question, tell me when kneading the dough in the "dough" or "pizza" mode after it is ready, set the French mode. with a delay until the morning, do you need to pull the scapula out of hp or let it continue to work out the program as it is?

If the dough is "ready" in the preliminary modes, then the spatula can be removed. For example, I did not like the procedure for removing the scapula at all, so I do not touch it, anyway, the dough sticks to the steel shaft during baking and the hole diameter does not decrease when the bread is removed.
If the delay is long and the dough begins to rise, then the spatula, of course, will knock him down, but how important this is, you decide.

[fully automatic]

Dear sourdough masters, tell me, please. The topic was primarily interested in the fact that bread is baked on an automatic machine. But I read the comments about who bakes how, more often in manual mode or with removing the scapula, or with the addition of yeast. Can I have one more time for those in the tank?

1. Is it possible to bake fully automatic, just setting the program "French", without taking out the spatula, just pre-kneading on "dumplings" or "pizza" in order to control the bun? What is the optimal delay to set to guarantee a good result?
I am confused by the few deboning that take place in the French mode, will the bread have time to rise in the couple of hours that the last proofing will take place? Naturally, I am interested in a pure leavening version, without adding yeast for the rise speed.

2. How long before baking do you need to prepare the starter culture: get it and feed it?

I bake wheat in "French" and do not experience any difficulties / problems (read in fully automatic mode).
(Rye on "manual", although "manual" is a very conventional designation, because after preparing the dough ("Pizza"), the dough stands until the moment when the "baking" itself is switched on manually).
I prepare "Kolobok" on "Pizza".
Regarding the leaven - if the leaven is wheat, then it should ripen in two hours. time depends on the conditions (temperature, etc.) that you create for her.

Is it possible for those on the armored train? About night proofing.The dough is kneaded, and then the main program is put on the timer? That is, the dough will be kneaded again in the morning? Will it have time to come up again?

I baked breads according to this recipe. Sourdough 3 days, young, but grew after feeding in 2.5-3 hours. The gingerbread man was plump, not liquid. The dough came up twice in three hours. When I noticed that the dough stopped growing and became flat on top, I decided not to take any further risks and not wait until it starts to fall and turned on baking. During baking, the lid became "hollow", that is, it fell even more. It's worth getting cold. I don't know what is inside yet. What do you think is the reason for overexposing the dough in proofing?

I baked breads according to this recipe. It turned out wonderful. Kneading in HP. Baked in a glass pan. Here's what happened.

[Salvia]

It turned out wonderful.

Salvia, It's not just "wonderful" - it's a MASTERPIECE!
And pot-bellied, and in the light - lace A crust

A wonderful recipe, most importantly without yeast!
Today I will try it ... I want to make it with "eternal leaven" ...
What will I end up with + photo ...
Thanks to everyone who shares wonderful recipes with us !!!

this morning shook out the subject from the stove.
the first is leavened.
accordingly, the leaven only yesterday gave out the first readiness.
the sourdough was prepared with rye flour.
the volume of the leaven left in the "business" was 450 gr. (I left 150 g of the leaven to "live").
after recalculating the flour, it turned out that only 275 grams should be added to the future bread. wheat 1st grade.
accordingly, rye flour was made from sourdough with a volume of 225 g.
worked strictly according to the recipe.
Although the leaven was "first-brewed", the rise after the second feeding was very active both in time and in volume.
the loaf at the exit turned out to be not very high (the volume increased a little less than 2 times from the initial volume of the kolobok), the roof is well convex, it was even torn off a bit, but not much.
bread in color and taste is a little closer to rye (with sourness) due to the large volume of rye flour, apparently.
Now I will feed the sourdough only with wheat flour.
I really liked the recipe for this bread. I recommend to all. Respect to the author!

All! I am 100% satisfied!
Rye sourdough has been successfully transferred to the rank of wheat.
Transfer was made in 2 feedings.
2 hours ago I baked 2 loaves of bread according to this recipe with a small addition of 40 g of bran to the flour (minus this weight from the flour).
The dough was kneaded in a bread machine in one and a half volume.
Then I divided the dough into 2 parts (2/3 and 1/3).
To the first I added half a glass of fried sunflower seeds, and to the second - 1/5 of a teaspoon of very evil homemade adjika (in fact, this is a mixture of small green pepper pods, from which the eyes go to the forehead, and a small amount of salt, cooked in a mixer. And that's it) ...
I kneaded both parts of the dough again in the oven and put them in an oven preheated to 35 grams with the lights on for proofing.
The temperature in the oven was stable at exactly 35 grams. I looked at the thermometer.
After 25 minutes, both doughs were lightly kneaded in the oven (like deboning) and again in the oven for proofing for 90 minutes.
Then, put the dough with seeds in the oven on the baking mode for 70 minutes, and "Mexican" bread in the oven with a temperature of 200 gr. also for 70 minutes.
After 30 minutes, he reduced the temperature to 170 grams.
The oven and oven timers run simultaneously.
Loafs on lattices and in towels to rest.
After 1.5 hours my wife and I tried it.
It turned out just great!
With seeds:

"Mexican":

Both breads are well baked, the flesh is firm, firm, easily regains its shape after pressing.
The crust is light brown, crunchy.
The bread does not taste sour (I personally do not really like it when bread completely interrupts the taste of the first or second course with which it is used. This is what bread made from rye flour suffers from) and has exactly the taste of bread.
The first breads that I baked in the oven according to recipes from it, from premium flour and on dry yeast (and on live pressed ones too) had a very airy structure and had almost no taste.They somehow resembled cotton candy in their airiness!
And this bread tastes and tastes.
The seeds gave a very distant aftertaste.
But adjika played very well!
It gave an interesting aftertaste and a little pungency. I really liked it.
My IMHO - oh no wonder I bought a bag of 1st grade flour!
From it, bread is really baked with bread, and not with some kind of indistinct buns!
Bread made from such flour is simply lovely!
Shl
The roof was torn a little (especially in the big one).
A bit tough dough turned out. I did not take into account that the bran water is more demanding.
But this is better than a collapsed roof.

On a raisin sourdough made from rye flour. It turned out to be the softest bread, but not very porous and with obvious sourness. This is my second pride. The first was made from eternal leaven according to the same recipe. I must say that it is tastier and more porous than raisins But I'm glad anyway. What was scary to show before.

Good day. Please give me a link to recipes for starter cultures, I myself could not find it here.

[tigrotigr]

tigrotigr, leavens live with us HERE and welcome!

I also took your wonderful recipe ... Everything worked out great ... but I made adjustments:

Flour:
- 300 gr whole wheat wheat
- 100 gr wheat premium
- 100 gr whole wheat rye

Leaven:
- 6 spoons instead of 9, because I didn't want sourness and I have enough of it ... it turned out 200g of sourdough.

When kneading, I added 2 tablespoons of oatmeal.

Then she added sprouted buckwheat, flax seeds, dried spices to everything - dill, basil, oregano ...

I have a BORK stove, I made a batch in it, then I shifted it with my hands, cut it, doused it with water and put it in a bucket for proofing at 32 degrees ...

Rose in 2 hours 2-2.5 times ... baked 1-10 at 142 degrees .....

I smeared it with garlic oil and left it until morning .... I tried it in the morning - delicious, my husband sharpened with pate for joy!

Pepperchinka, you have such a beautiful bread Tell me, after kneading you had one proofing, I also have bork?

Sourdough bread made of 1 grade flour (in KhP)

Tell me please! What is leaven and how to make it? And what is serum

Pepperchinka, you have such a beautiful bread Tell me, after kneading you had one proofing, I also have bork?

Yes, one proofing ... that's the only way I'm doing now with the central heating system .... Kneading - proofing - baking ... and no unnecessary movements))) I am lazy ...

I also took your wonderful recipe ... Everything worked out great ... but I made adjustments:

well that's why in the topic about one bread - to paint a recipe that is fundamentally different from the original, and has nothing to do with the recipe under discussion - as a person in sourdough baking, I am not experienced after reading the whole topic - I come to the conclusion that everyone invents the wheel in their own way : an author who has not appeared in his topic since 2007 indicated 9 tablespoons of sourdough, - how much is in grams is not clear, and using a measuring spoon to measure a viscous sourdough is a very inconvenient task, so in grams the most correct solution in my opinion is how much ?. The next question (*) - sugar 2 teaspoons and salt 2 teaspoons - is there a typo here? (Was a teaspoon for both salt and sugar?)
The next question is how to feed the eternal leaven from the refrigerator - wheat flour or peeled rye flour from which I made this eternal leaven?
The next question is to remove just enough sourdough from the refrigerator so that when you add water and flour to it (where the weight of water and flour is equal to the weight of the leaven removed from the refrigerator), you get exactly as much starter culture as is required for baking (I asked about this amount in question (*)) or take out more sourdough from the refrigerator, add flour and water to it - wait until the mixture doubles in volume and the part that is not required for baking - put it in the refrigerator, but here the question arises: remove this residue in the same jar from which I Did you take it initially from the refrigerator (and the old sourdough remained in it) or do you need to put the newly-made sourdough into a separate container and not interfere with the previously prepared one?
The next question is what mode to use, otherwise some unsubscribe that at the beginning they conduct a ten-minute batch with the control of the kolobok, and then they put it on the French mode (who writes to take out the scapula, who writes not to take out the spatula), in another comment I read that the leaven is added into the water in a mold - stir there, and then to the French regime.
Since 2007, the author did not see her destiny to go to the forum in his own topic and dispel various doubts and misunderstandings.
We need a specific algorithm of actions that leads to a positive result, and not read collected works on the topic of how I spent the summer inventing a recipe for sourdough bread.
I adhered strictly to the instructions in the first post of this topic - the result did not please me, although the bread was with a convex roof, although it was not high, it was painfully dense and was not baked until the end, in my opinion, the taste is insipid.
Help, give valuable guidance!

[by me]

She came running to say gratitude to the author of the recipe, and at the same time she can remind others of him. Today, after a long break, I baked bread on a young raisin sourdough (my old one died over the summer). Moreover, for the first time I baked it (with sourdough) on a bread maker.
The recipe won over with its simplicity and almost complete automaticity. For the first time, I really kneaded the dough on the pizza program to track the bun. Then I turned it on in French, but since I was not sure of the strength of my leaven, I turned it off before baking and let it stand for another hour, so that it would rise better.
The result is excellent: the quality of the crumb is exactly what I could not achieve with yeast bread, the crumb is slightly rubbery and at the same time airy, almost does not crumble.
Before baking, I sprinkled a future loaf from a spray bottle. It smelled sour when opening the oven, but sour in the bread by me not felt.
And yet, whatever they say, sourdough bread has a completely different, rich taste, unlike yeast.
The photo is not so hot: while the children, who had already eaten half of them, went to get the camera, they decided that this was not enough ...

🔗 🔗
The only drawback: a pale crust, well, I think over time this can be somehow solved.
I know one thing for sure, now this is one of the most frequent and favorite recipes of our family.

I will partially answer the questions asked

an author who has not appeared in his topic since 2007 indicated 9 tablespoons of sourdough - how much is it in grams is not clear, and using a measuring spoon to measure a viscous sourdough is a very inconvenient task, therefore, in grams, the most correct solution in my opinion is how much? ...

I put nine spoons, measured out in the usual dining room, did not weigh in grams.

The next question (*) - sugar 2 teaspoons and salt 2 teaspoons - is there a typo here? (Was a teaspoon for both salt and sugar?)

Probably not, I put in teahouses, the taste completely satisfied me.

The next question is how to feed the eternal leaven from the refrigerator - wheat flour or peeled rye flour from which I made this eternal leaven?

As far as I know, if you want to bake bread from wheat flour, sourdough is overfed, that is, made from rye sourdough wheat, in several steps, feeding it with wheat flour, for more details see the topic Sourdough.

I made bread according to this recipe, only in the oven. Everything worked out, but the crumb is a little heavy


wheat leaven, not very young (about a month),
overnight stood well, there was foam at the top,
the dough was brewed for 2.5 hours
the bread cooled down well, 2 hours.

The first time, the crumb turned out to be more fluffy and tasty. What could be the reason?

[Vladimir Vasilievich]

Hello! I am an aspiring baker. I decided to try to bake bread using the author's recipe Vladimir Vasilievich eternal leaven from Hatches... Here's my experience. I have a Panasonic SD 253 bread machine. I liked the recipe because you put everything in the bread machine and turn on the French bread program.I did just that (I took the highest grade wheat flour 450 + 50 rye, the rest was in accordance with the original recipe). When the kneading mode was coming to an end in the program, I decided to open the bread maker and see how the original bun was obtained. Unfortunately, the bun was not kneaded at all, it turned out to be a very liquid dough. I had to turn off the bread maker, switch it to the Pizza program for kneading the bun. In the process of the program's work, I constantly poured flour in order to get the desired bun (as described in the topic A guide for baking bread in a homemade bread maker - forming a dough piece "kolobok" .) As a result, the bun was still crawling along the wall and did not reach the required condition. After the end of the Pizza program, I had to turn it on again, add flour again. Only then, when the basis of the dough was correct, I switched on the French bread program.

Here's what kind of bread turned out. It is similar in consistency and taste to black "brick" bread. IN

When the kneading mode was coming to an end in the program, I decided to open the bread maker and see

This is done from the very beginning of the batch. Then you will have time to control the kolobok, and the program goes on quietly. Get the right loaf on the way out.

[Rarerka]

Rarerka Thank you! I will take into account the next baking)

The girls re-read the whole topic and did not understand why stir the bread on the dough program, if the French bread will also be kneaded after turning on the program? Just to control the bun? And another question I have a program French bread 3.5 hours, Philips 9046 bread maker, can I try to bake this bread or it will not have enough time

Here is my first on rye "eternal"

Very nice bread !!!
Something has become so quiet in this thread
Is there someone alive?
And then once a year, once every two years, comments appear)))

The bread turned out - tasty, well-risen.
The roof was nearly blown off (at the bread, not at me).
The recipe was applied with minor changes:
Wheat flour = 450 g,
Rye flour = 50 g,
Sourdough = 200g (sourdough from whole wheat flour)
Salt = 2 tsp
Olive oil = 2 tbsp l.
Water = 250 ml.
And sugar free.

Thanks to the author of the recipe!