Wheat bread with French sourdough in a bread maker

[Program]

Wheat bread with French sourdough in a bread maker

Category: Sourdough bread

Ingredients
sourdough french	300 gr.
premium wheat flour	450 gr.
sea ​​salt	1.5 tsp.
granulated sugar	1 tsp
sour cream	1.5 tbsp. l.
water	230 ml
vegetable oil	2 tbsp. l.

Cooking method

• This is a leaven.
• 
• Program
• 5 minutes - dumplings (I switched it on solely for the purpose of what the bun would turn out to be and if there was anything to add - it worked out fine).
• Then French with a timer - 7 hours in total.
• The crust is crispy, the taste is good, table-like, with a slight sourness.

I understand correctly that after the first kneading (in the dumplings mode) you did not get the scapula? and then the bread was kneaded two more times + kneading

Honestly, I don’t remember anymore, five years have passed. Perhaps, after a good kneading on "Pelmeni" and, given that the dough is sourdough, I removed the spatula.

so I removed it. I'll sign off in the evening, what happened

I don’t know whether the bread was left standing, or the sour cream had that effect, but the bread turned out to be sour. The crumb is soft, slightly moist.

Sour? This is from sour cream, I wrote that bread is sour. But outwardly - very much! A little soft and damp? - let it ripen on the wire rack.

I cut it completely chilled, so that it was "ripe on the wire rack" 100%))
And if you remove the sour cream (by the way, I had a very thick, 20% fat content and not the first freshness, which means sour), what do you think should be replaced in the recipe? Let's say add water to 1 tbsp. l. (compensating for the sour cream liquid) or something?

Do not add anything to the dough! And follow the kolobok. During the kneading process, add what is missing - flour or liquid. Sourdough bread differs in structure from yeast bread.

Sourdough bread differs in structure from yeast bread.

Yes, I know - I baked sourdough bread in the oven for two years, now I'm tired of kneading with my hands - I got HP, I'm mastering))))

ok, I'll try again, but without sour cream. Unsubscribe)

Oh, with such experience in baking, of course it will work in a bread maker! especially since you have a Panasonic.

ok, I'll try again, but without sour cream. Unsubscribe)

tried it. But today it is hot at home, and the dough was passing (I was at work - there was no one to control the process), so the upper crust was concave and the bread was slightly sour. Still delicious - I ate half a loaf at a time with my husband
The recipe went to the piggy bank

Bake to your health and improve to your liking!

She also baked such bread. Liked. Thank you. For some reason, sour cream is better.

For some reason, sour cream is better.

how interesting - everyone has different tastes. Have you made with homemade or store sour cream? and what fat content?

of course with the store, Prostokvashino, 20% seems to be a percentage.

Now I don't grow sourdough, I bake it with yeast, I often add sour cream to the dough - bread is always better than without sour cream.

Hello everyone. I bake this recipe for the third time. I will bake all the time. Great bread comes out. Tall, crumbly perforated. I bake on MK sourdough, though wheat. Rises very well. The bread does not crumble, you can cut it very thinly. In short, credit to the author.

[Nemosha]

Nemosha, Maria, I am very glad that the recipe came in handy!