Homemade rye-wheat bread with sourdough (oven)

Homemade rye-wheat bread with sourdough (oven)

Category: Sourdough bread

Ingredients
wheat flour 1 s	250 g
peeled rye flour	250 g
rye sourdough 100%	400 g
red rye malt	1 tbsp. l.
white rye malt	2 tbsp. l.
cane molasses	1.5 tbsp. l.
vegetable oil	1 tbsp. l.
salt	17-18 gr
sugar	1.5 tsp.
water	350-400 ml
caraway	1 tbsp. l.

Cooking method

• 1. Mix red malt and caraway seeds, boil with boiling water (~ 150 ml), wrap with a towel and leave to infuse (about 30 minutes), then add molasses, sugar, salt, p. butter and stir until sugar and salt are completely dissolved.
• 2. Pour the malt with additives into a bowl, add the remaining water, all the starter culture and stir with a whisk until smooth.
• 3. Add flour and stir until smooth. The dough should not be tight, but not liquid either.
• 4. With wet hands, spread the dough on a wet surface and form a ball. Next, roll it thoroughly in flour and leave it to rest for 30 minutes in a small bowl, previously sprinkled with flour, under a towel.
• 5. After 30 minutes, cover the baking sheet with baking paper on which we plan to bake in the future. Gently dump our workpiece onto a baking sheet (you can upside down, it's okay, the spread has not yet begun).
• I have reusable baking paper.
• 
• 6. We take a long linen towel (or something similar) and wrap our blank tightly, but gently, overlapping around. We fix it. Cover with a towel on top and set on a spread.
• I always bake in the oven, having previously turned on the heating for the very minimum t for 10 minutes, no more. That is, we slightly heat it up, turn it off, insert a baking sheet with a blank.
• 
• 7. After about an hour we check the condition, relax the towel a little, observe. In general, the formation of a loaf is in our hands.
• When the workpiece doubles in size, cracks will appear on it and they will part a little - it's time to bake!
• How long it will take for the spreading depends on the starter culture and the ingredients used. In practice - from 2 to 4 hours.
• 
• 8. Bake with steam for 10 minutes and without steam for another 35 minutes:
• I take out the baking sheet with the workpiece from the oven about 30 minutes before the intended baking.
• I preheat the oven (electric) to 230g (I have a good oven, I believe that 230 is there).
• As soon as the oven is ready, I quickly insert a baking sheet with a blank, and below it, an aluminum baking sheet. Pour 600-700 ml of boiling water into the lower baking sheet and close the oven. I bake with steam for 10 minutes. Applied mode in the oven: upper and lower heating + convection.
• After 10 minutes, I open the oven, take out the aluminum baking sheet with the remaining water, reduce t to 180 g, slightly ventilate the oven to reduce t and release the remaining steam.
• I close and bake for another 35 minutes.
• Cool on a wire rack under a towel.
• 
• 
• The bread is very aromatic, tasty, soft, but with a good crispy crust.
• Bon Appetit!

Cooking program:

hand kneading, baking in the oven

Note

Used:

Oh, what a handsome man !!! and the smell ... mmm ...

[celfh]

celfh, Thank you!

If this is the bread that I have tasted, then it is oooooooooooooooooo delicious !!!
Lena, beautiful, perforated, insanely tasty bread, and the crust is not at all rough, crunchy!
In general, BRAVO!
And finally you have given birth to a recipe! Hurrah!

the one that you tried - I did not have time to photograph
this is a brother

Did everything according to the recipe.When I was letting it stand in the oven, I still crawled, and then when I took off the towel (here and there the dough stuck, although I seemed to add a lot of flour), my bread crawled in the oven already during baking. It turned out not as tall as yours, the bigger the cake is so big. Which means more flour, less water, right? Something like this?

[stasija]

Did everything according to the recipe. When I was letting it stand in the oven, I still crawled, and then when I took off the towel (here and there the dough stuck, although I seemed to add a lot of flour), my bread crawled in the oven already during baking. It turned out not as tall as yours, the bigger the cake is so big. Which means more flour, less water, right? Something like this?

stasija, yes, apparently the water is too much
my dough never sticks to the towel
the bun itself should also be well sprinkled / rolled before the breeding
and in the oven - it immediately grabs from above, the main thing is to quickly insert it and then remove the towel

This is my favorite bread, although I make it simpler due to the lack of some ingredients - rye flour, wheat whole grain and wheat premium or 1 grade, sourdough, salt and water. There was no store nearby

What a handsome one too! And today I again tried to bake this bread, and again it did not work out very well. Like less water, more flour, blinded, one in a shape, the other in a cast-iron pan. We went up well. And then, as they stuck, when I took it out of the oven, I barely tore it off, this one from the frying pan, and the one from the mold, all crumpled while I took it out. They are now standing, resting, go damp inside ... Moreover, in the oven itself, they did not rise, on the contrary, they caved in a little.
NatalyMur, how do you defuse it, how do you make such incisions, at what moment?

NatalyMur, how do you defuse it, how do you make such incisions, at what moment?

I put them in plastic bread boxes, cover them with a napkin and rub flour into it very hard. Cover with foil so as not to get a crust.
And I bake in a cauldron. First, I heat it up in the oven with a lid at full power for 20 minutes.
After proofing, I turn the bread onto plywood. I make cuts with a blade.
After that, I take out a red-hot cauldron, carefully push the bread into it, sprinkle it with water and quickly close the cauldron lid. I do not grease the cauldron before baking.
I bake for 15 minutes at a temperature of 245 degrees under the lid, then remove the lid, turn the oven down to 180 degrees. and bake another 40 minutes.

It seems to me that you have something wrong with the temperature regime.

NatalyMur, beautiful bread

[stasija]

What a handsome one too! And today I again tried to bake this bread, and again it did not work out very well. Like less water, more flour, blinded, one in a shape, the other in a cast-iron pan. We went up well. And then, as they stuck, when I took it out of the oven, I barely tore it off, this one from the frying pan, and the one from the mold, all crumpled while I took it out. They are now standing, resting, go damp inside ... Moreover, in the oven itself, they did not rise, on the contrary, they caved in a little.
NatalyMur, how do you defuse it, how do you make such incisions, at what moment?

stasija, if bent - can you stand?
mine in the oven also rarely rises, depending on what it poured and how it was defrosted, but to fall off - it never fell off.

The most important thing is that it’s delicious, you don’t want to eat in the store - it’s too airy ...

So it is, my breads are damp, but tasty all the same. It was the same the first time. But I’m stubborn, I’ll try it for the third time. Moreover, NatalyMur also told everything, I'll try how she does. But it seems to me, girls, that here 500 g of flour for such an amount of liquid is not enough. We need more, otherwise it’s completely liquid, at least for me. I liked the fact that caraway is brewed, a completely different taste. I used to try to just throw it into the dough, it's not that, and not everyone likes it. And here it is somehow mentally, albeit a whole spoonful.
NatalyMur, what kind of napkin do you have, from what? I have tried many times to distribute bread in this way, also in a deep bowl, then a rag in flour.And it didn't work, it stuck, everything lost its shape. And how much to upset? And where else? I am usually in the oven slightly heated or 25-30 degrees.

NatalyMur, what kind of napkin do you have, from what? I have tried many times to distribute bread in this way, also in a deep bowl, then a rag in flour. And it didn't work, it stuck, everything lost its shape. And how much to upset? And where else? I'm usually in the oven slightly heated or 25-30 degrees.

It is better to distribute in something that allows the dough to breathe, allows air to pass through. Then it turns out that the bread dries a little during the proofing process and does not stick. For example, a rattan basket
I don't have one yet, so I took a colander, and since it is still plastic, I covered it with a plump cotton napkin.
We have sourdough bread, so the time of proofing is difficult to say for sure - it depends on the strength of the leaven, temperature.
I stand for about 3 hours without heating, but in general it is better to look at the bread - it has approximately doubled - it is time to bake.
By the way, can you try to make tin bread? It's easier - no need to load it. This is the kind of bread that I put right away in a baking dish in the oven. And I put a pot of hot water under it. And heats and moisturizes.
As for the water, it seems to me that the recipe is very good. Rye dough should not be tough, it always sticks.

[stasija]

stasija, about flour / water - of course the amount of water depends on the flour and on the conditions of its storage
I, to be honest, always pour it on the eye and knead it with my hands, then I feel the consistency better
but for 500 gr 400 ml - I have a lot of flour, even a little too much.
try, my first such ugly were

Exactly, sometimes you buy fresh flour, it's just a nightmare ... raw and with an accuracy of a gram you can't say how much you need ...

Thank you! Yes, I am usually in shape and do it, I've been baking for about a year with sourdough, I just want new proven recipes. Yes, and rye does not work, it comes out sticky, damp. You have to put more white flour. This recipe has not yet been given. We must try to add more flour, then. It will work out, unsubscribe. I won't whine here anymore, otherwise there will be little positive in Temko.

Yeah ... exactly - we are not looking for simple ways. I also like hearth bread more, although molded bread is simpler.
Good luck

Hello baby!
here, I am trying to revive the dry leaven. let's see what happens ...


seems to work
put only 40 g of leaven


and here is some bread! TA-dah!!!

cools down

Kisses, baby!

Well, where is this Lenka? I'll soon be eating my bread ... and there is no one to brag about

I am writing here ... I am writing ... all alone Talking to myself

In general, leaven is a beast! And it was like this:
In the summer, when I was very busy, I gave my mother for safekeeping my eternal leaven. She was fed and cherished by her mother, kept in the best shape, until ... she forgot about her for 4 days. And, of course, she died completely. You can't do anything, her mother threw it away, but some inspiration descended on her, and she decided to scrape off the dried sourdough from the walls from the dishes, and exactly what had risen in growth and stained the walls dried up, the bulk then settled to the bottom and there died safely. So, it turned out that my mother had invented the bicycle. This is one of the ways to preserve the starter - drying at its peak.
This "drying" lay with me until the day before yesterday, that is, more than six months have passed. I took it a little (maybe 1/2 tsp.), Soaked it in a tablespoon of warm water for 15-20 minutes, poured flour to a very thick consistency, tightened it with a film, poked holes and put it in a bowl of warm water, and then , as warmed up, into the oven with a light bulb. Day stood still, by night I noticed bubbles and the smell of fermentation appeared. At night, I fed her again, weighing the very leaven. By 11 the next day, she smelled of decent leaven and bubbled up. I "let go" the greater half, fed the remainder again in a larger proportion, after 1.5 hours it doubled. So I decided to stir up the bread for testing. Everything is working! Did a great job!
Today I am approaching her peak (i.e.the potential for growth was not yet exhausted) smeared on a plastic sheet, dried in the oven without temperature, just turned on the fan.
So I will give you this little animal, keep to yourself as much as you like, and as soon as your hands scratch, bake it to your health. Phew! no more grazing it twice a day, transferring kilograms of flour.

[Arka]

Arkawhy in splendid isolation? we read here ...
Everything is very interesting ... I just didn't quite understand the leaven, how is it to feed twice a day? I baked bread, putting a spoonful of sourdough in a jar, and until the next bread it lies in my refrigerator and nothing bad happens to it ... I have rye sourdough - it is called "eternal".
But with wheat it's yeah ... whistle ... You need a special refrigerator or constantly feed ...
So for a rye bread, actually rye sourdough is needed ...

By grazing, I just meant "constantly feed".
And in the refrigerator there is still no ice for sourdough, something is disturbed there in the balance of the IBC and yeast. The quality of the bread is gradually deteriorating. At first it is imperceptible, because the deterioration is not sharp, and then one day you discover that the bread is not the same and the smell is not so enchanting ...

Well, where is this Lenka? I'll soon be eating my bread ... and there is no one to brag about

shalom!
How do I know sho vie writing here?
I have not received notifications of new replies

So I will give you this little animal, keep to yourself as much as you like, and as soon as your hands scratch, bake it to your health. Phew!

rash, can bake

[Arka]

Arka, for a long time I tried to understand the sourdoughs and for myself I concluded that rye sourdough can be stored in the refrigerator.
This is theory.
In practice, I have been baking on one sourdough for 3-4 years, I have a feeling that it has only gotten better, and the bread is so fragrant that you cannot sit next to a hungry ...
Yesterday, while I was waiting for everyone to come to the table, I almost drooled next to the sliced ​​bread ...

Good luck to you! And in my refrigerator the warmest shelf is 7 degrees maximum. My leaven there slowly but surely withers away. If only 11 degrees were ... But no matter how I regulated, I did not adjust anything

[Arka]

Arka, and you try to keep it in the refrigerator (I put the jar on the side shelf) - it seems to me that it’s dried up will be worse, but you don’t want to feed it either ... That's why I refused the wheat sourdough ...

about dry - canned - here you can read - tyts!
very informative

[Arka]

Arka, thanks for the information, but I bake 2-3 times a week and I don't see any point in preserving the leaven ...

Well, that's it! I packed the breading into a jar.
Hopefully none of the starter creatures were harmed when chopping with a blender ...

Hello! Please specify, is the starter culture 400 g - is it a starter culture from the refrigerator or is it already active, fed (how much starter do you take)?

Active, of course.
How much starter do you usually take? Do as you are used to. You can take just a little bit, and bring it to the required amount by feeding in 2 stages. So the leaven disperses well.

Lenka, is it okay that I answered for you?

Got it, thanks

Girls, tell me, please, not professionals, and at what point should you pour light malt? I added it along with the leaven. The bread seems to have turned out, but maybe there is some trick here?

Usually they put it in the dough. But you can also use the leaven, it's not scary

Baked your bread today, mmm, yummy! Thank you very much for the recipe, I will definitely bake some more. I did everything according to the recipe, poured 350 ml of water in half with whey, but I had to do without white malt due to its absence. The bread was allowed to stand for only 2.5 hours just on the table, you see, it's hot today. Until it cooled down completely, I cut it lukewarm. A bit too big for me, next time I'll try to count everything by 0.6 or 0.7 of this.

[dorinna]

dorinna, Wow! What a handsome man !!
I rarely go, I didn’t see, sorry