Shaped bread Artyomovskiy on sourdough

Category: Sourdough bread
Shaped bread Artyomovskiy on sourdough

Ingredients

rye sourdough 100% hydration 200gr
wheat flour in \ s 450gr
water 190gr
sugar 1h l
salt 1.5h l
honey 1h l
olive oil 1 st. l
cardamom (ground) 0.5h l
cocoa (powder) 1.5h l
vinegar (balsamic) 1.5h l

Cooking method

  • Leaven:
  • in the evening take st. l. rye sourdough, feed it 100g. rye flour and 100g. warm water. Leave to come up in a warm place. Or, if possible, feed 2 times in half
  • Dough:
  • in the morning put all the ingredients in a bucket of a bread machine (except for salt, vinegar and oil), start the \ "pizza \" program for 20 minutes (I have a Panasonic), 5 minutes after the start of the program, add salt, vinegar, oil.
  • The gingerbread man came out elastic, dark.
  • We leave in x \ n for 1.5 hours for proofing (after about 40 minutes, it is necessary to debonate the dough - you want the program \ "pizza \", you want \ "dumplings \" - 1-2 minutes, and again leave it to rise in a bucket).
  • Please note - in x \ n the dough is not very suitable.
  • Take the dough out of the bucket, form a bun (or a sausage if the shape is different) with your hands greased with vegetable oil. Place in the mold (I chose "Chamomile" or loaf)
  • In a preheated oven, under a light bulb, place our proofing dough before baking. I got 2 hours - to double the dough piece.
  • We bake bread at a temperature of 230 C - 5-7 minutes with steam (I sprinkled it from a spray bottle and put a wide bowl of boiling water on the bottom of the oven).
  • Next, bake the bread at 180 C for about 50 minutes.
  • It turned out like this loaf:
  • Shaped bread Artyomovskiy on sourdough
  • It smelled very fragrant all the time it was baked - people at home asked what kind of cake I was making.
  • Happy baking and bon appetit to everyone!

Note

I pushed me into a variant of this bread Twist, helped with advice from our starter guru Viki - for which a deep bow to them !!

I made some changes to the original recipe for bread with yeast: during the kneading process, the bun was very tight, so I added 10g of water. The dough rose very slowly in the oven, and when I took it out for molding it turned out to be super soft, so I was afraid to roll a bar out of it - what if it blurred in the oven? She took a form, oiled with lard and baked a wonderful bread.

Viki
Teen_tinka, bravo !!!
Loaf is just a sight for sore eyes! And all with him - and the crumb is good, and the crust!
I take a note. I will definitely bake. So ... wait for the report. The idea of ​​adding malt instead of cocoa just doesn't get out of my head. I went to feed my sourdough friend.
Teen_tinka
Vika, you know, the idea with malt flashed to me too - but the reviews on the topic that it was for coffee with cheese were stopped ... I think, how can it be for coffee with malt ??? But you have to take it and try it again. I also grew rye sourdough - now I will be everywhere where I can taste it.
I'm waiting with the results

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers