Darnitskiy bread with kefir sourdough in a bread maker

Category: Sourdough bread
Darnitskiy bread with kefir sourdough in a bread maker

Ingredients

Warm water 150 ml.
Rye flour 260 g
Wheat flour 300 gr. + to kolobok
Kefir sourdough 900 ml.
Yeast (for reassurance) 1 tsp
Sugar 1 tbsp. l.
Salt 1 tsp
Olive oil (I have butter) 50 gr.

Cooking method

  • It flew out of my head that it was necessary to pour olive oil, and when I melted the oil, it was already too late to replay
  • here is my leaven:
  • but such a handsome bun was running around in my bucket
  • Darnitskiy bread with kefir sourdough in a bread maker
  • after long agonies, left on the main program, size 1kg (although it turned out 1kg280gr), dark crust
  • here he is, my handsome taste
  • Darnitskiy bread with kefir sourdough in a bread maker


allinka
Lyapota !!!! And it seems like a simple recipe, uncomplicated for me a beginner. How will the leaven ripen I will taste!
Pinagri
With gratitude for the recipe, I adjusted it to my taste for a long time, but now this is one of our favorite recipes. Good in HP and in the oven

If possible, my option:

Rye flour - 230.0
Wheat flour - 270.0
Sourdough - 150.0
Olive oil - 20.0
Serum - 300 ml.
Salt - 1.5 tsp.
Brown sugar - 1 tbsp l. (or honey)
Kvass wort - 20.0
Yeast 4.0
And depending on my mood I put in different flakes, bran or fiber.

A few photos:
Darnitskiy bread with kefir sourdough in a bread maker
Darnitskiy bread with kefir sourdough in a bread maker
Darnitskiy bread with kefir sourdough in a bread maker
yaninapo
I'm sorry, did I understand correctly that you need to take 900ml of one starter culture?
I'm just going to grow kefir culture specifically for your recipe,
so to be ready in advance I ask.
thanks, yana
fugaska
in this particular case, I took exactly 900 ml of starter culture. the fact is that I grew it for quite a long time, baked it regularly, but it was on this bread that I decided to take a break from growing the sourdough and thumped everything that was, without a trace! In principle, this amount of sourdough is too much, but do not throw away the product ... so grow kefir sourdough and use it for health! first try the sourdough for 200ml, and then experiment with a successful bread! and don't forget to brag
yaninapo
Quote: fugaska

in this particular case, I took exactly 900 ml of starter culture. the fact is that I grew it for quite a long time, baked it regularly, but it was on this bread that I decided to take a break from growing the sourdough and thumped everything that was, without a trace! In principle, this amount of sourdough is too much, but do not throw away the product ... so grow kefir sourdough and use it for health! first try the sourdough for 200ml, and then experiment with a successful bread! and don't forget to brag

Forgive me, I have a question again. So now recount the whole recipe, if I take 200 sourdoughs, how much flour will it be
and water?
yana
fugaska
and flour and water - the same as for the recipe. adjust the thickness of the dough with wheat flour. the finished bread will simply be lighter in weight.
madames
Excuse me, can you ask what is wrong with me? I made bread in Binaton 2169. I found a recommendation on the forum - I kneaded the dough on mode-№ Dough "1.5 hours and immediately in baking mode-1 hour at 180 degrees, the program is as follows. The bread seems to be baked with a crust that is not thick, but inside it is a little damp and sour, not tasty. ”One disorder.
DEIK-66
fugaska,
Thanks for the recipe!
The first time observing all the indicated proportions, it turned out a lot. So much so that in the process of raising the dough, I went beyond the "banks" ... I had to take it away.
But, in the end, the bread turned out to be very tasty, and as a result, it was quickly eaten.
Now I decided to adjust the size of the ingredients for my bread maker (PHILIPS)
So my recipe is:

Ingredients:
- Kefir sourdough (liquid),
on peeled rye flour - 500 ml
- Warm water - 120 ml
- Rye flour, peeled - 200 gr
- Liquid honey - 1 tbsp.
- Sea salt, fine - 1 tsp.
- Butter, melted - 30 gr
- Kvass concentrate - 1 tbsp. l.

I put all this in a bucket of a bread machine and put the dough for kneading in the program.

As the kneading proceeded, I began to gradually add sifted wheat flour to form a bun.
As a result, 300 g of wheat flour came out.

When the whole mass was kneaded into a regular bun, I left it in a bucket, here in a bread maker, without turning on any program.
After about an hour, the kolobok grew up and began to look like this:

Darnitskiy bread with kefir sourdough in a bread maker

Then I switched on the bread maker to the "Bake Only" program for 60 minutes and as a result I got such a bread with excellent taste:

Darnitskiy bread with kefir sourdough in a bread maker

Darnitskiy bread with kefir sourdough in a bread maker

Darnitskiy bread with kefir sourdough in a bread maker

And mind you, without a single gram of dry yeast !!!
Delicious!

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