The easiest sourdough bread recipe

The easiest sourdough bread recipe

Category: Sourdough bread

Ingredients
Unrefined sunflower oil	2 tbsp. l.
Salt	1 tsp
Sugar	2 tbsp. l.
Water (boiled or settled)	115 ml
Wheat flour	540 ml

Cooking method

• I use this recipe to bake bread all the time.
• I made the "eternal" leaven according to this recipe: https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0
• Bread Baking Benefit: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0
• 1. Put all the ingredients in the bread maker in the order shown above. When I add flour, I always leave a handful to adjust the thickness of the dough.
• 2. I turn on the bread maker on the "Dough" mode.
• 3. After 2 minutes I look at the consistency of the dough. If necessary, I add flour from the remaining handful, in this case it is necessary to interrupt the program and start it again.
• 4. After the end of the kneading program (for me it is 1 hour 30 minutes) I grease the top of the dough with sunflower oil so that it does not dry out and does not crack during baking.
• 5. I leave the dough in the bread maker for about 2 - 3 hours until it rises by 2 - 3 cm.
• 6. Grease the surface of the dough with milk so that the sesame seeds stick and sprinkle them on top.
• 7. I put on the "Baking" mode (1 hour).
• 8. At the end of baking, after 10-15 minutes, take out the bread and put it on the wire rack, cover with a towel. The bread can be eaten when it is no longer hot.

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Excuse me, flour in ml is indicated, right? Or should you measure in grams?

In milliliters. It was more convenient for me.

but how much will it be in grams, can you tell me?

One 200 ml glass contains about 130 g of flour, i.e. 350 g of flour is obtained. I do not recommend pouring everything out at once, it is better to leave a handful and two minutes after the start of the kneading, if necessary, add all or part.

HELLO, PROMPT. POSH, DO YOU NEED TO TURN STEERER FOR THE RECIPE INTO OPARA?

Without dough. I currently use hop sourdough. I boiled a handful of hops in a glass of water for about ten minutes, cooled it down, then used this broth to make the sourdough as usual. From such a leaven, the bread rises faster and higher.

As I was convinced, there is no need to smear milk on top, after that the bread does not rise well.

Without dough. I currently use hop sourdough. I boiled a handful of hops in a glass of water for about ten minutes, cooled it down, then used this broth to make the sourdough as usual. From such a leaven, the bread rises faster and higher.

That is, just put the leaven out of the refrigerator right away? so does it take time for the process to start?

Yes, I always just put the leaven out of the fridge. The bread maker still heats the dough to the required temperature while making the dough. Hop sourdough bread from the refrigerator rises in 3 hours.

[zy05]

zy05 Flour is measured in grams. Agree, it is not convenient to look for a mark of 540 ml in a measuring glass and pour flour over it. And if it is more convenient for you to measure in glasses, then it is better to write in glasses, and not in ml. In a glass from 130-160 g of flour. The key to the success of successful baking is strict adherence to proportions.

Now I have become easier to do: I take 3 glasses of flour for 1 glass of 200 ml of water. I don't pour all the flour, add the rest, if necessary, after two minutes of kneading. It's not always the same. Sometimes you have to add more flour. I put all the other ingredients by eye. It happens that I add peeled seeds, it's delicious. I put 6-8 tablespoons of sourdoughs with a small top.

And now I pour ordinary water, from the tap, I do not defend anything.Everything rises normally.

I would like to tell you in detail how I now, a year later, bake bread according to this recipe.

1. In a bucket of a bread machine I pour oil on the eye.


2. I put sugar and salt on the eye.


3. I put hop sourdough from the refrigerator by eye. How to do it - I wrote in previous messages.


4. I add tap water to the remaining starter culture.


5. Pour in rye flour.


6. Stir and leave until evening in a warm place, then put in the refrigerator.


7. Pour 3 cups of wheat flour into a sieve. Glass 200 ml. It is better not to spare money for flour, to buy the one that is more expensive. How the bread rises depends on this.


8. I pour 1 glass of tap water (200 ml) into the bread maker's bucket.


9. Sift flour.


10. Pour the flour into a bucket, leaving a little to adjust the thickness of the dough.


11. I put the bucket in the bread maker on the "dough" mode and control its density.


liquid, add the remaining flour



thicker, I add another tablespoon of flour without sifting it



now the dough of the desired thickness

12. 20 minutes after the start of the batch.


13. After 4 hours the dough has risen. You can bake.


14. The bread is baked.


15. Put the bread on the wire rack and cover with a towel. The bread is not ready yet; if cut hot, it will be damp. We'll have to wait for it to cool down under the towel.


16. The bread is cold. You can cut and eat. Angela at the meal!

Somehow you have everything by sight. Bread recipe is a clear concept. And flour in ml?
Girls who mastered this recipe, respond

Hello Valeria! In this case, in principle, there cannot be a clear recipe, because with the same amount of flour and water, the density of the dough can be different. It depends on the quality of the flour and the hardness of the water.

Flour in milliliters.

Thanks for the answer

Flour in milliliters.

I measured out 540 ml of flour and weighed it. The scales showed 338 grams.

Viki, thanks. I guessed, weighed it too, and I got 325 grams of flour

Anastasia zy05, and write down your dough mode by process, I have a Panasonic 2502 and I want to integrate your Dough mode into my Pizza or Pelmeni mode

[Nothing happened]

I didn’t wait for a response from the author of the recipe and risked baking bread.Nothing happenedIn my practice, such a pancake instead of bread is the first time

Nothing happened

It's not nice how ...
Valeria, and how long does the "Pizza" mode in your bread maker take? It seems to me that this should be a suitable mode for kneading and raising this bread. I have "Dough" - an hour and a half, of which the first 20 minutes is kneading, and then heating. But somewhere in the middle there is a "boning" - a short kind of mixing. So I always turned off this mode for sourdough bread after kneading and left it to rise without heating.

Viki, Pizza mode in my HP -45 min (knead-10-18 min, rise-7-15 min, knead-10min, rise-10 min)

The Dough-main mode lasts 2.20 (temperature equalization 30-50 min, kneading with a rise 15-30 min, rise 1.10-1.30).

The "dough" is clearly not suitable. We don't need temperature equalization - that's for sure. I would drive him on the "pizza", turn it off and follow the rise. As it rises - "baking".

Vika, thank you - I'll try on Pizza

Good day. Valeria, please tell me how the bread turned out on the Pizza mode. I have the same Panasonic HP, I'm thinking of taking a chance or not.

Nataly, yes, I knead the dough on Pizza for 15 minutes, then overnight the dough in the refrigerator for fermentation, in the morning 2 times on the gluten-free program (without a scoop) and then leave it in the HP to rise 1.7-2 times for 2 hours. Everything turns out great - thanks to this technology (from Arka).
Only I bake according to a different recipe - wheat - rye bread from Amidala. And this recipe did not work for me the first time - I have not tried it again

Thanks We will try