Bread with flour of the first and second grade

Bread with flour of the first and second grade

Category: Sourdough bread

Ingredients
Beer dark	70ml
Olive. oil	2 s l
dry kvass	2 s l
honey	1 s l
salt	1.1 / 3 h l
rye sourdough. (upset)	2.5 cups (240 ml each)
flour 1 s + 2 s	total 550g (1 sec - 400g and 2 sec - 150g = 550g)
yeast dry	2/3 tsp

Cooking method

• Hello bakers!
• I decided not to enjoy myself on the sly, but to bring the long-suffering work to your court.
• It all started with Romin "wheat-rye with sourdough in the oven".
• My starter culture is Romina MK, liquid: I feed it in a 1: 1 ratio BY VOLUME, not by weight.
• That is, how much hw is in a cup. flour, and the same amount of whey.
• One moment - the calculation is given for a large bucket - I have max. 1.250g, but bread came out at 1.340g!
• Therefore, the last time I baked a little, reducing the amount of everything, and it turned out just so that it did not fall out of the bucket.
• I start like this:
• Everything is as indicated in order - I pour and pour it into a bucket and when I reach the leaven line, I do the following:
• Before the sourdough, I pour a little flour to cover the liquid (by eye, well, about a third of the total weight of the flour), then pour the sourdough on it, and then the remaining flour. For the first time it is better not to sprinkle a couple of tablespoons of flour, because it is better than to pour the final touch - on top of the flour - yeast.
• Attention ! Do not rush to add additional flour at the beginning of the batch - patience!
• The mass, similar to bazaar sour cream, will turn into dough after 10-12 minutes of kneading.
• 
• It will also be quite sticky and if you poke it with your finger, it will stretch like a sticky mass, but it will already hold the shape. The photo shows that there was even a puddle at the bottom.
• It's a pity, I missed a picture at the beginning of the batch, so that they could see how smudged it was at the beginning. My own hands itched a little bit.
• I bet on the French regime - I have it for 3h50min.
• And then I got it ...
• 
• The cooled crumb in the next message is a close-up.

The dish is designed for

1kg300g

Time for preparing:

3h 50min

Cooking program:

French bread

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[inusya]

inusya, you've got wonderful bread!
You now become a full-fledged author, offering your recipes to our forum users!

If I could, I would climb into the middle ...

And this so that you can consider in more detail, the bread is absolutely airy, fragrant with a damp (not wet, but rather damp) crumb.
Cut a little warm.
The photo shows grains of dry kvass.
In general, try what I can - I will help! I myself am learning a lot myself!
Admin for my starting initiative - a special thank you, it all started with her lessons ...!

Inusya, with a start! : bravo: What a beautiful bread! : rose: Well done! I also use wheat of the second grade in all breads with rye flour (and if not, then the first one). So the bread is healthier and tastier, IMHO. And the amount of products for my x \ n is too large, I need to take exactly half so that the loaf comes out about 700 grams. In my x \ n this is the average size. And we don't need more, it's better to make fresh
And I have a question: did you try to increase the percentage of sourdough in the recipe? And again: is there enough time 3:50 or do you have to add sometimes? Once again with an initiative! I really liked the bread, it's time to take something to the bread and go to visit.

SWIFTA, listen, I came running from the kitchen and almost burst out of importance! I can't believe that I can now too ...
And if you need a half-recipe, I'll tell you right now. (This one, which I posted - I also have a "reduced" version, can you imagine what was the first time?). In order not to cripple the beginning, it is better to put it like this:
beer-50ml, ohm-2s.l, dry kvass - 1.5 s. l, honey-floor with. l, salt - 2/3 tsp, liquid sourdough (ratio 100 ml serum per 100 ml of rye flour) - 1.5 cups, flour 330-340g, yeast is enough and 0.3 tsp.
Once again, 700 grams will come out.
Franz mode, just 3.50 is enough without any delays.
Try it if you - I'm looking here.
PS You can still throw in chips. cumin, delicious, smells ...

Bread with flour of the first and second grade

Category:
Sourdough bread

rye sourdough. (upset)

2.5 cups (240 ml each)
My starter culture is Romina MK, liquid: I feed it in a 1: 1 ratio BY VOLUME, not by weight.
That is, how much hw is in a cup. flour, and the same amount of whey.

I read it and everything was clear, but then

, liquid sourdough (ratio 100 ml serum per 100 g of rye flour) - 1.5 cups,

So do you make leaven by volume or by weight?

It is for this bread that I feed sourdough 1: 1 by VOLUME, (for it I need a little thinner than 100%), that is, if a cup of cheese, then a cup of hw. flour. It comes out as a store. sour cream. Here it is, then in bread and measure how much according to the recipe. If you feed the starter. exactly so, the recipe in bread has already been verified and checked several times.

[ml]

, liquid sourdough (ratio 100 ml serum per 100 g of rye flour) - 1.5 cups,

That is, it turns out that you need to read: "liquid leaven (the ratio of 100 ml of whey to 100ml rye flour) - 1.5 cups? Yes?

And the question remained: have you tried to increase the percentage of sourdough in the recipe, that is, take more sourdough and less other products? : umnik2: I just think that if bread is not baked very often, then the leaven may remain and it will need to be put somewhere. And so I put more sourdough in the bread and no problem. And then, perhaps, you can do without yeast at all? I really want without yeast ... Or is it a whim?

Yes, as far as ratios are concerned. volumes in sealed., then exactly!
I haven't tried to increase the sourdough yet, because the rest will have to be altered, but the result suits me completely. Maybe this weekend I'll try to reduce the yeast to a minimum. But in general, I have a balance worked out by experience - I calculate the food in such a way that there is always exactly half a jar left, just for rest. Roughly speaking, if we know how much will go into the dough, then roughly estimate this amount, divided by three (after all, there are three feeds). And it will always remain the same.
Example: If according to the recipe we have 2.5 cups of leaven, then it turns out ... add 3 times: 2/3 cup of cheese. + 2/3 hw. flour.
As a result, we will take this quantity for baking. That's all. I do something like this, if I don't want sourdough pancakes ...

SWIFTA, I just caught up with why you asked for the volume in sealed., In a subsequent message to you, - I got tired and automatically wrote 100ml per 100 D, I think where the link is corrupted? I finally found it - I'll fix it, I'm sorry.

Beautiful bread! And what a useful

[hellomyza1]

hellomyza1 , and what a delicious ... Do not be afraid, and you will succeed.
(... It's me, like, I'm self-promoting ...)

Yesterday I decided to do an experiment and add half a cup more sourdough to the bread, otherwise without changing the recipe. But in proportion, I reduced the flour and liquid, but I did not realize to reduce the amount of yeast, taking into account that the rise of bread due to the leaven will also increase. My miscalculation made me scrub the lid of the bread machine for half an hour,
because it opened along with the roof of the bread. I think yeast could have been left out ... Here is the result:
... BUT! Having survived the first shock, after peeling off the crust of bread from the cotton lid and cutting the bread, I decided to do now with exactly this amount of sourdough and no less, i.e. because the taste was indescribable, the crumb was much softer and fluffier than the first! Here I show: Nobody paid attention to the unpresentable view and destroyed it on the same day. It is a pity that I miscalculated the size and turned out to be a "mushroom".
But I torture him to show his splendor:

... The bread "flour" continues! ...

[Inusya]

Inusya, why are you torturing him so? Such bread is beautiful and you can see that it is delicious AAAAABAAALDEEEE. Give me a piece! Well done, needlewoman Dare further.

But I didn’t work :(. I did it for 700g. In HP mode Franz. 3.50h. Very low, heavy, I will try with proofing and bake in the oven

[hellomyza]

hellomyza1, let's try to figure out what's wrong? I do it every weekend, always the same as it appears in the photo.
Write down how much you pledged, I will try to correct it.
Shl.And as for the additional proofing, I don’t know if this is the reason, here the time 3.50 was quite enough for an excellent rise, after all, I also have this mode ... My heart feels that there is something wrong with the calculations for this weight ...
I am sincerely sorry, but I am sure, everything is fixable, no panic! Everything will work out. I bake it once tomorrow for the evening, for the sake of such an occasion I will try to make it on your weight, it may be useful to someone else. And I will unsubscribe later.

[hellomyza1]

hellomyza1, today I was going to do something else with sourdough, but since such a booze, I did it for you with a lower weight - 800g turned out.

Here's a recalculation:
beer - 50 ml
ol. oil - 2 s. l.
dry kvass - 1.5 s. l.
sugar - incomplete Art. l.
salt - incomplete h. l.
the leaven is the same as in the main. rec. - 2 cups (240 ml each)
flour 1 sec. - 315-320g
trembling -0.5 tsp
Everything is verified exactly. And this is in the context: excellent porous and light crumb:

I don’t even know why you didn’t succeed. I even filmed for fidelity what he was in the mixing stages: this is at the beginning, this is such a mess:

and this is the end of the batch (you can see how it changes in density during the kneading process)

here I put him a little for beauty and left alone to approach:

And when it came, half an hour before baking, it was like this:

So, like last time - without failures, only less in weight.
If you put everything like that, then it can only be in the leaven, you really can't put it in words, but if it's strong, then there shouldn't be any problems. Double-check the quantity - today I have specially measured everything thoroughly.

I didn’t take pictures, I added more beer to the kolobok (by eye). I have a strong leaven from Luca, or maybe that's what I think. I will try again until I succeed, maybe it's really the sourdough.Inusya, and how much leaven in grams?

[hellomyza1]

hellomyza1, well, to be honest, I didn't weigh in grams. And why (?), If the percentage of flour-whey is indicated in it, and how much I put in by volume - in the recipe it is also precisely verified - 2 cups of 240 ml each (under the top). I can of course follow. just weigh, but what will it give?
Shl. And I still didn't understand why you added more beer, does it look like a smear dough? Or is your leaven thicker?

On the basis of this bread, I still conduct experiments. I baked yesterday based on 1.200 g of ready-made bread. This time the sourdough was 100%, thick (100g rye flour per 100ml of water), I put in one and a half cups in total, and therefore I had to add a little more water, somewhere else 60ml to the liquid in the recipe. And then, - not just added to the dough, but steamed it with this water for 3 seconds. l. malt before kneading.
The result is even tastier due to the malt flavor, and slightly darker than the bread. But after the test, I immediately marked the changes and wrote them down. I will still do this ... It tastes different from the first, but not for the worse.

... Forgive me for the photo, I really want it to be more honorable, but I can only use my phone

Excellent bread
I also bake sourdough bread with pleasure - it's healthier this way!
I feed after use and immediately in the refrigerator - in the vegetable compartment and it works fine and the bread is not sour
I call the leaven by name and it doesn’t let me down
something like this

Thank you Natalochka for your attention to my recipe.
I also often bake it when there is a leaven.