Low acid sourdough bread in the oven

Low acid sourdough bread in the oven

Category: Sourdough bread

Ingredients
Very young, slightly acidic starter culture	250g
Flour in. from.	125g
Salt	4g
Pressed yeast	4g
Sugar	10g
Margarine	9g
The water is cold	35 - 50g

Cooking method

• Knead for 30 seconds in a food processor until the dough heats up to 32C. 20 minutes of fermentation, knead, give 10-20 minutes of rest, form a loaf. Prove for 35 minutes while the baking stone is heated in the oven. Cut. Sprinkle with water. Oven 22 min at 440F (with convection).
• Low acid young sourdough is a sourdough that has already developed a thick lactic acid aroma, but there is practically no increase in volume yet. That is, lactic acid bacteria have already produced a lot of lactic acid, have not produced acetic acid at all, and wild yeast has not yet loosened the leaven dough.
• Usually I make such a leaven by refreshing the existing ripe one, keeping it for 1 hour at room T and then keeping it until tomorrow at 10C. Such a sourdough will reach full ripening in three days at 10C, but not in a cool day. It will be very slightly acidic, but very fragrant.
• If you need to prepare a low-acid sourdough at a time, that is, a dough for sliced, I take 50 g of ripe sourdough, 100 g of flour and 100 g of very warm water, knead for 5 minutes at a medium-high speed and leave for 1.5-2 hours. The initial T of the dough will be 30C, the final 25C and the smell from the bowl will be so strong lactic acid that it knocks down. Outwardly, there are no signs of yeast fermentation yet. That is, there will be no increase in the volume of the dough or bubbles on the surface or in the thickness of the dough.
• A more open air porosity is obtained if 50 g of water is poured into the dough during kneading, kneaded for 10 seconds and the product is allowed to stand before baking for 40 minutes.
• A smoother, traditional for sliced ​​porosity will turn out if 35 g of water is poured into the dough, knead the dough in a combine for 15 seconds during kneading and let the workpiece stand before baking for 35 minutes.
• I kneaded the dough in HP, where it was suitable. The dough was steamed in micro with a mug of boiling water. I baked bread in WOK - 11 minutes with a lid at 250 * C and 11 minutes without a lid at 240 * C.
• 

The dish is designed for

one sliced ​​loaf weighing 400g

Note

Recipe from Lyudmila's blog 🔗 "The most delicious sliced".

It is made very simply and easily, and we really liked its taste - absolutely without acidity, the smell is delicious ... The crust is thin, soft and has that light rubberiness that Soviet bread had for 25 kopecks.

My sourdough is already 3 months old, and I have not yet fully used it. I added a little to different breads, gr. 30-50 each. Today I decided to use it on a large scale
On the Internet, I found a recipe that was called for some reason "The most delicious sliced" But I liked the recipe, made it exactly according to it, only kneaded the dough not in a combine, but in a bread maker.
For one bread weighing 400 g:
250 g very young, slightly acidic starter culture
125 g wheat flour c. from.
1/3 tsp salt
1/2 tbsp. l. Sahara
1/3 tsp dry yeast (according to the recipe it was pressed 4g)
10 g melted plums. butter (I added another 1 tbsp. l. vegetable)
40 ml water

I quote the author's definition of a low-acid sourdough recipe: "a low-acid young sourdough is a sourdough that has already developed a thick lactic acid aroma, but practically no increase in volume yet. That is, lactic acid bacteria have already produced a lot of lactic acid, have not produced acetic acid at all, and wild yeast has not yet loosened the sourdough dough "

I don't know if this definition is correct, but last night I fed my sourdough 1: 1, put it in the refrigerator (T = 10C), took it out in the morning, fed it again 1: 1 and left it at room temperature for 4 hours.During this time, the leaven had grown twice, but was not going to fall off, the dome was slightly convex. Then I put her into action.
I put all the ingredients in the bread maker and chose the "pizza" mode - kneading 15 minutes - lifting 15 minutes - mixing 10 minutes - lifting 10 minutes.
During the first batch, I had to add a tablespoon of flour, the bun was very soft, but not sticky. At the end of the program, I received a very soft dough, at first I decided that it would be necessary to add more flour during kneading, but it turned out to be easy to work with the dough. She formed a loaf and put it in a mold for proofing. Let it sit in a warm place (microwave oven with a glass of boiling water). Preheated the oven to 230C and the wok. After 45 min. proofer sprinkled a loaf of water from a spray bottle and sprinkled with sesame seeds.
Baked in WOK for 10 minutes. under the lid at 230C, then 15 min. without a lid at 220 and held it for 5 minutes at 180C.
Cooling down on the wire rack, emitting a light crunch characteristic of French bread.
It turned out to be the most delicate, very soft and airy, with a crispy crispy crust. At the same time, light rubberiness of the crumb, not a hint of crumbs when cutting and no sourness in the taste. I liked it very much.

Here I baked a loaf according to this recipe. I made the sourdough as follows - I took a wheat starter 30-50 g, fed it 100/100. And two hours later I was baking on it.
The result is a fragrant loaf, not a hint of sourness in the taste. SUPER!
I added 50 grams of water, but flour had to be added to the bun with 2 tbsp. l., I think initially it was possible to pour less liquid. I took fresh yeast.
Baked with steam on the hearth at 220 * 22 minutes, then reduced it to 170 * and another 4 minutes. The crust is soft. The loaf is delicious.

this bread is simply a favorite in our family - the taste is simply unimaginable!
thanks first of all to Lyudmila for her wonderful blog and invaluable recipes
and of course to everyone who brought and showed this bread to our forum

I bake it very often, but I decided to show it today, because this is an experiment - wheat-rye malt bread with seeds. I must say that at first I very accurately followed Lyudmila's recipe, now I am more at ease with him, I added a bit of flour, because it can be a little watery, I don’t need that.
I have a grape sourdough (again from LJ Luda), I make a low acid culture according to the second, accelerated version. I completely make the dough in HP on the "dough" prog, I have it for 1 hour 30 minutes, (of which - proofing for 1 hour). The recipe stands up to any liberties!

Baked bread in WOK - 11 minutes with a lid at 250 * C and 11 minutes without a lid at 240 * C. [/ font] [/ color]

Dear Joy, tell me what kind of magic "WOK" is and how it can be adapted to a regular oven without special devices - a baking sheet and an oven :)
I am a beginner in baking and so far I have baked only in KhP, and I really liked your recipe, so many times I try it on, but I’m still getting on ...

about baking in a wok here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0 Zest wrote. There she has a very good topic about baking in the oven.

I do not have a wok, I use a huge aluminum stewpan, in our market where they sell aluminum dishes they sell
In general, a wok is needed to create steam in the oven. Because only when baking with steam will the bread have a thin, tender and crispy crust.
Ludmila's LJ has an article about this 🔗

Thanks for the information, I went to study

[rinishek,]

this is an experiment - wheat-rye malt bread with seeds.

rinishek,
I baked a loaf on low-acid sourdough according to the classic Lyudin recipe, and, of course, I am delighted, but I have been looking at your experimental one for a long time. Please share the recipe - your bread looks very appetizing!

[rinishek,]

rinishek,
I baked a loaf on low-acid sourdough according to the classic Lyudin recipe, and, of course, I am delighted, but I have been looking at your experimental one for a long time. Please share the recipe - your bread looks very appetizing!

I honestly can only from memory. it looked like this
low acid starter culture:
- 50 g sourdough
-100 g of water (40 * C)
-100 g flour (wheat and rye in arbitrary proportions, like I had 70g rye 30 wheat)
for 1.5 hours in a warm place
----------------------------------
dough:
-250 g low acid starter culture
- 40-50 g of water
- 1 tsp liquid malt
- 1 tbsp. l. Sahara
- 4 g yeast
- 140 g flour

- 1 tsp salt
- 1 tbsp. l. sunflower oil (I put the oil that I have - I can also butter, a piece measuring 2X2 cm)
- 2-3 tbsp. l. roasted sunflower seeds

I dissolve the malt in the liquid. (Ksati very freely use the liquid in the dough - the one that I have in stock, most often it is buttermilk or whey)
Salt and oil alternately in the middle of the 2nd batch, 5 minutes apart
dough mode to the end
then shaping, proofing (about 45 minutes) and baking with steam
I very often bake this bread and began to reduce the amount of yeast to 2-3 g, then the proofing before baking takes about an hour, but I like the taste more

[rinishek,]

I honestly can only from memory. it looked like this ...

rinishek,
Thank you very much

Bake to your health! Well, brag of course!

rinishek, Please tell me how much rye flour is in your recipe? I correctly understood that only 70g in sourdough, and 140g of wheat in the dough? I really want to get such a beautiful cut as in your photo)

I have a maximum of 100 g of rye in low acidity - and only through the leaven.

the cut will be good in any case, since this recipe has been worked out by the author to the smallest detail. And just on white flour, and on the 1st grade, psh.-rye - I tried it all.
Just one moment - if the flour is weak, then it is better to play it safe - or increase a bit of flour (like me, for example - up to 140 g instead of 125), or add a teaspoon of gluten.
And my cut looks spectacular simply because of the bright color that liquid malt gives.
Even if you just add malt to wheat bread, you will get the same beautiful cut.

Thanks, I will try

[Thank you!]

Bake to your health! Well, brag of course!

Well, here I am baking and bragging:

First of all I want to everyone who brought me here and showed me to say Thank you! ... Has already baked three times. I improvise with might and main.

Of course, with my job it will be a weekend bread

Very tasty!

Girls and without yeast it will turn out, what do you think?

Such a delicious bread is obtained according to this recipe. I now have it in my favorites:

Tasty ! Thanks again!

Oh, what little holes!
nifiga did not understand how to make leaven of course .....
but the photo of your bread motivates to figure it out and bake!