Sourdough milk bread

Sourdough milk bread

Category: Sourdough bread

Ingredients
Ready sourdough 100%	200gr.
Milk	290 ml.
Wheat flour	450 gr.
Salt	1.5 tsp.
Sugar	1.5 tbsp. l.
Butter (margarine)	2 tbsp. l.

Cooking method

• Put all the ingredients in a bucket and turn on the "Pelmeni" program, as everything is mixed (after about 3-5 minutes), turn off the program and turn on the "French bread" program

Time for preparing:

about 6 hours

Cooking program:

French

Note

Perhaps the moderators will close this topic, since there are similar recipes. But the recipe was published at the request of our forum member Margit, thanks to her this recipe was born.
I use the leaven from Alexandra Whole grain sourdough , perhaps and most likely any one will do, I just adapted to this and never changed it.
I bake bread in Panasonic, who does not have the "Pelmeni" or "Pizza" program, you can use any short-mix program. If the kneading in the bread maker begins immediately, without equalizing the temperature, then after the initial kneading (short), you need to let the dough stand for 2 hours, and then set the "French" program or use a timer with a delay of 2 hours.

Similar recipes

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Milk bread "La corteza de leche" (oven) (Sonadora)

Milk bread (bread maker) (Dentist)

[klera1563]

klera1563
Smart girl! Well, finally, your bread has appeared on the forum!
Our moderators only encourage the emergence of new bread recipes !!!
Someone will like your recipe, someone else. Each recipe has its own admirers!

Thank you Margit you are my inspiration 🔗

Svetlana, what kind of leaven did you use?
I have a rye 100% eternal, I cling to it. So I want to try it. Moreover, I have long preferred bread without yeast or with a minimum quantity.

[inusya]

inusya, Thank you. that paid attention. Already fixed. I use 100% sourdough, i.e. 100g. flour per 100 ml. water. The recipe contains 200g. ready-made leavened sourdough.

Thanks, sweat ...

[klera1563]

Perhaps the moderators will close this topic, since there are similar recipes.

Impossible !!!

Our moderators only encourage the emergence of new bread recipes !!!

That's it - for sure!
klera1563, bravo!

[Viki]

Viki Thank you very much!

Finally, I tried to bake bread without yeast at all and according to this recipe. I have an onion sourdough, so I had to count the ingredients a little. 200 g of sourdough is about 75 g of water + 125 g of flour. Earlier I had attempts, but not very successful ones, because the leaven was still quite young, and the proofing time, apparently, was not enough. This time I gained patience, let the bread rise well, and only then turned on the "Baking" program. The bread turned out to be tall, beautiful, soft, with a crispy crust, but I’ll hardly dare to do this again: a night without sleep, and even before a trip to Moscow, it’s hard for me. And since I bake everything only after 22:00, so I have to add 3-4 grams of pressed yeast to shorten the proofing time, so that I can bake in automatic mode (by the way, this insignificant addition does not affect the taste of bread in any way). But the recipe is very good, especially for people who do not accept yeast at all. Thanks to the author

Tatiana, thank you very much! 🔗
Very nice !

Good day! I put sourdough on the weekend, on Thursday I plan to bake bread. I did not understand the technical process a bit. If possible, please explain step by step.
1. Finished starter - how much should I "prepare" it?
2.I put everything in a bucket, I have one "dough" program, with proofers. HP does a batch, then I turn off the program and wait 2 hours? And if you bring it to the end (I have 1.5 hours), then wait until the full rise and then just turn on the baking?
3. If I make a short kneading, then forcibly turn off the program, the dough will stand, and then turn on "French" - so there will be kneading again - won't there be too many kneading?
Sorry for the stupid questions, it's just that this will be the first sourdough bread, I would like an edible result right away, otherwise I'll get upset and don't want to experiment anymore

Yesterday I tried to bake such bread. Unfortunately, nothing happened. I did everything strictly according to the recipe, "hung it up in grams", mixed it in the bread maker in the "dumplings" mode, then set it to bake in the "French" mode.

I did everything at lunchtime, came after work, it was just about 5 minutes before the start of baking. I looked into the bread maker - there is a lonely little ball. That is, the bread did not fit. He left it to bake as it is. After baking, the loaf became noticeably taller, but heavy as a brick, not baked. And it even seemed that it was not salted.

I don't know the reasons for the failure. The leaven was rye and very active. I probably nailed it with something. I can assume that the milk that I took from the refrigerator is to blame. No more leads.

I have baked yeast white bread many times, there are no misfires. Black sourdough pitch, it's more difficult here, although the last time I baked in the oven and it turned out almost what I wanted. And here is the white sourdough pitch for the first time and such a failure.

klera1563, thank you very much for the recipe! I baked my first sourdough bread! Wonderful and tasty and not an ounce of yeast! I did everything according to the recipe, leavened 4 days old).
🔗 🔗

Natalya, beautiful bread, turned out to be ruddy. The cut is beautiful. Well done !
And the roof collapsed a little, maybe a bit too much moisture.

klera1563, yes, the roof is a little "wrong", but I'm so glad that it turned out at all, that it doesn't matter !!! But I will strive for excellence!

It would be delicious, huh !? And the rest will work out!

The bread is delicious! Both my husband and son liked it. But, the taste is not at all the same as that of ordinary yeast bread. For example, it seems to me that the taste is a bit similar as if fried onions were added to the bread in an unusual, tasty and, most importantly, probably healthy !!!

Hello! I am very grateful to you for the recipe, since it turned out to be my first sourdough bread, and I somehow immediately started “right off the bat”, bypassing the stages of gradual transition to completely yeast-free bread. And what is most joyful - the first pancake did not come out lumpy!

Of course, a bursting top implies a smoother transition to baking (I mean a rise in temperature), and the crust could be lighter, but mostly bread is beyond my expectations and praise! I have an eternal sourdough, grown in three days, then I put the jar in the refrigerator and somehow my hands did not reach baking for probably a week. Yesterday I got it out even after dinner, fed it, and already at 8 pm put it on a batch. I have HP UNOLD for 1.8 kg of bread, and there is a manual mode, which is very convenient in non-standard situations. I set the batch for 20 minutes, and 2 for 2 hours of rise. After the time elapsed, the bun did not grow very much, left it for another 2 hours, and after sitting over it until 2 am (somehow everything turned out in pairs) I decided to leave it until morning. And in the morning just the dough doubled and was put on baking for 55 minutes, but apparently 50 minutes would be enough. The crumb is like a foam rubber (even yeast can be worse)


There is no smell or taste of the sourdough at all, although the jar contains the aroma of tough vinegar. So many thanks again!

[Catherine !]

Catherine ! Glad for you and your good start. The bread is really delicate. Continue in the same spirit !!! Good luck 🔗

Thank you so much!

Do not scold Teach step by step I don't want to use French yeast anymore. And I don't know how to put the leaven and make the dough, I would have at least the simplest recipe. And my oven is Panasonic SD-ZB2502.

I do not swear - I did not understand the question! In my recipe, there is a reference to the starter that I am using. Or you can choose here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43225.0, for every taste and complexity, and everything is step by step. It's up to you to choose. All starter cultures have been tested.

Do not scold Teach step by step I don't want to use French yeast anymore. And I don't know how to put the leaven and make the dough, I would have at least the simplest recipe. And my oven is Panasonic SD-ZB2502.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0 Here you can still read general information about all leavens, at least for drawing up at least some kind of guideline in work

Here you can still read general information about all leavens,

Yes, that's right !!!

THANK YOU!
🔗

I did everything yesterday according to the recipe. The dough was kneaded at 21.30. French bread on the timer at 6.00 am readiness.
In the morning I got up to work, the bread is ready.
I put it on the wire rack under the towel to cool.
The appearance is just wonderful! Very beautiful.
Only for dinner they cut it and tasted it after a working day.
And again, one admiration!
Indeed, on the cut there is a crumb with a silver sheen (Makfa flour)!
I took a piece on purpose and squeezed it hard - it immediately took on its original shape! No permanent deformation!
The taste is just lovely.
The crust is golden. And even the roof is golden too!
I am impressed.
Sometimes we will pamper ourselves with my wife like that.
It is often impossible because of the figure it is scary.

Sergei ! I'm glad that I got the bread and liked it. Thank you .

while I am learning to bake with rye sourdough and I do not much at all ... But this recipe turned out !!! Not only that, so I made monkey bread with this dough today. Delicious and unusual

[Maria]

Maria, I congratulate you on a successful bread! Go on and on !!!

And me in your compass. Little experience, but now we already have it. today my husband really wanted to have some delicious bread. Thanks for this recipe.

You are welcome !

klera1563 mmmmmmmm what yummy .... the bread was a success.

: yahoo: I'm so pleased, hurray !! Do: yahoo: give you.

I can't help but unsubscribe about this bread. This is the first sourdough bread I've made! In general, I am still quite a beginner in baking. 10 days, as I made the leaven, the day before yesterday, yesterday I tried to bake bread for the first time, according to a different recipe, without cotton, it turned out very good. bad, the bread did not rise, dense and heavy. And the amount of effort almost made me ditch the idea of ​​sourdough bread. And here is your recipe, so easy. I liked the bread very much, soft, tasty, with a crispy crust. Thank you!

The bread really turned out to be luxurious. Just like in the photo - tall, firm and incredibly tasty. I kneaded first according to the "Pizza" program, and then "French bread", but 2.5 hours before the end I decided not to risk it and pulled out a spatula - suddenly the dough would not have had time to rise again. Thank you so much for the recipe, this bread will be one of my favorites!

This is what I got, according to this recipe, I will make a reservation right away, I put the ingredients in half as much as I did not know what would come out in the end
🔗
🔗 🔗

I'll add, the bread came out soft

the bread is wonderful! She insured herself and put him on the dough for the night. THANK YOU VERY MUCH!!!

Hello, I'm just getting to know the sourdoughs, and your recipe is very simple, but for some reason I am tormented by the thought, after kneading the dough, on dumplings, leave the kneading attachment or remove it, because in 30-60 minutes there will be another batch?

[cbalena]

... leave or remove the kneading attachment, because in 30-60 minutes there will be another batch?

cbalena, welcome to the forum!
Leave it, of course. You can leave it until the end of baking.
Good luck with your bread!

HELLO, I READ ALL MESSAGES ABOUT COOKING BREAD IN A BREAD BUT WITHOUT YEAST.
I have been baking yeast-free bread with hop rye sourdough for over three years. We bought a Panasonic 251 bread maker the other day to save time and bake more often and keep cooking healthy.
I CAN'T JUST THAT IS WHAT TO UNDERSTAND:
1. Rye sourdough is stored in the refrigerator - should you put it in a bucket right from the refrigerator or first "wake it up", turn it into a dough?
If so, how much should you add to the general recipe and what recipes can there be?
2. Can I use something else instead of yeast?
3.Knead the dough in a bucket and leave for a while? Use the dumplings function?

I made this bread. It turned out. Delicious) but the lid fell. I suppose the point is that somewhere, something has been wise. In the morning she took out the leaven, revived it and set it to ferment. She got up and in the afternoon about 7 hours after that I put the bread. First, I kneaded the dough in the pizza mode for 20 minutes and then the French bread mode for 6 hours. Well, I opened it to see, of course, 4 times in the process. But in the last stage of lifting and baking, I didn't open it already ..

How much liquid? Something seems to me, either there is a lot of liquid or your dough has fermented.

[klera1563]

klera1563, tell me, please, how many kneads does the dough go through for this bread?

Ekaterina, sorry, I could not answer right away.
Yes, and a little confused. The fact is that now my bread maker is not a Panasonic and, honestly, I don’t remember how many batches on the French program. I bake in Mystery, she has 4 batches in French, and before this program I turn on the Super Fast Bread program and use one batch. The result is 5 mixes.

Svetlana! Today I baked bread according to your recipe, having reduced everything by 20%, I wanted a smaller loaf in Binatone BM-2169. The rye sourdough was gradually transferred to wheat in the course of 3 days. I was afraid that pure leavened bread would not rise as it should. The leaven was strong. Everything worked out. I put everything in the oven and kneaded on the 7th "Dough" mode. Gave time for proofing about 1 hour with a little. Then I switched to 8 "Baking" mode. But I forgot to put a dark crust - 200 degrees, it was baked on a medium crust - 180 degrees. The bread was baked and turned out to be soft at once, and so all my breads with a hard crust crunch. After aging on the wire rack, I usually put the bread in a huge saucepan with a towel and in the morning the bread is always soft. Thanks for the recipe. I can't upload a photo yet, there is no way to drive a photo to the Comp.

Elena, to your health!

Thanks for the recipe. Very good. The first time I did it with milk as a recipe. Then, instead of milk, water was added in the same amount. The result is in the photo.

Vladimir, I don't see the photo, but I take your word for it. I'm glad I liked the bread

Posted on Friday 18 March 2016 6:56 PM

Photo inserted

Wow, it looks beautiful and delicious. So I would break off this crust. Delight!
Well done and thanks!