Wheat-rye bread with sourdough in a bread maker

Wheat-rye bread with sourdough in a bread maker

Category: Sourdough bread

Ingredients
wheat flour	300 BC
leaven (eternal)	200 BC
Rye flour	100 g
salt	1.5 tsp.
water	230 ml.
vegetable oil	1 tbsp. l.

Cooking method

• We put everything in a bucket of a bread machine, (I have a Panasonic SD 2501),
• mode 17 rye dough: knead - 10 minutes, remove the spatula, sprinkle the bread with flax seeds;
• rise-50 minutes.
• Then I put the bucket in the oven at 40 degrees - for an hour (the dough rose well)
• baking in KhP - 1 hour 20 minutes.
• This is my first sourdough, don't judge strictly. I cut it while still warm, the crumb crumpled.

Time for preparing:

3 hours

Cooking program:

17, 12

Note

Amidala! Well done!
Myakish is great !!!
Just mind the next time to cut it cold!

Happy firstborn!

🔗

Tell me, pozh, the leaven is added directly to the cat. Is it stored in the refrigerator?
Don't turn it into a dough?
Is the bread maker needed in this recipe only for kneading (10 minutes) and baking (1 hour)?

Tell me, pozh, the leaven is added directly to the cat. Is it stored in the refrigerator?

The starter is stored in the refrigerator. The starter is not suitable for baking quality bread. A starter is made from a starter. He needs to be fed and allowed to rise. Then you get the leaven. You can feed it twice or thrice, which will only improve the starter culture.

hello, tell me, do you prepare the leaven in advance? she is not ready from the refrigerator - the dough will not rise. I tried it, it didn't work out.

The sourdough should be taken out of the refrigerator for an hour (to warm up), then add 100 ml. water (I add filtered room temperature), mix well with a fork (so that there is more oxygen), add 100 gr. flour and stir, leave for 10 -14 hours (it depends on the starter culture itself, 10 -12 hours is stable) and after a lapse, add 200 g of ready-made starter culture to the dough. And in what is left (by bottom) I add 25-30 ml of water. and flour 25-30 gr. after 3 hours in the refrigerator. I like it when there is a little starter, everything goes into business. As described above, you can feed in 3 stages, for example: we need 250 gr. starter culture means 250/6 = approximately 50 gr. Add three times 50 grams of flour and water.
We take out the starter for an hour, then 50 gr. flour + 50 gr. water,
hours after 6 - 8, again 50 gr. flour + 50 gr. water,
after 6-12 hours, another 50 grams each, after 3 - 4 hours it can be added to the dough, this is certainly a very long way, but the leaven from it becomes stronger. I only do this occasionally on weekends. I hope I explained clearly

Thank you for the answer))). Everything is very clear, but is it really so every time you bake?
I specially bought a bread maker to save time)))). Maybe there is some simple way to cook in a bread maker, for example, make a dough, and then put everything in a bread maker and ....... is the bread ready?

The starter is stored in the refrigerator. The starter is not suitable for baking quality bread. A starter is made from a starter. He needs to be fed and allowed to rise. Then you get the leaven. You can feed it twice or thrice, which will only improve the starter culture.

viki Hello. So I read your post and thought. Isn't the part of the leaven that is stored and fed suitable for baking bread? Then why is she? Everybody everywhere writes that you add part of it to new bread and bake it ... Isn't that so? Very much, please explain to me please. Thank you. This is exactly how I want to do to divide the leaven part immediately into bread and bake it. And the other part to grow, feed and bake new bread. And yet, is it possible to add dry, quick, yeast to sourdough bread (any)?

Thank you for the answer))). Everything is very clear, but is it really so every time you bake?
I specially bought a bread maker to save time)))). Maybe there is some simple way to cook in a bread maker, for example, make a dough, and then put everything in a bread maker and ....... is the bread ready?

svetozara Hello. Sorry to interfere. What is your C / P? She has a book with recipes, right? Try to bake the simplest bread from it. And here is just a huge amount of different bread recipes. For every taste. Believe me, the Bread Maker is a real helper. Good luck and all the best.

I also want to share about my starter culture (I have rye, made with hops) - it is stored in the refrigerator and once a week I feed it - I put rye flour and sugar. And when I take it out of the refrigerator to bake bread, I take 200 grams of this sourdough, pour water and add flour sifted rye to the consistency of thick sour cream and put it in a warm place for 3-4 hours - during this time it becomes airy and all in bubbles and loose and rises - that's what I take to knead the dough. Then I knead the dough, it rises for another two hours, or two and a half and bakes for 1 hour.
So I thought that you can knead the dough in a bread maker, put it to rise in a warm place, then add everything for the dough, knead in the bread maker, let it rise and bake, right?

svetozara Hello. Sorry to interfere. What is your C / P? She has a book with recipes, right? Try to bake the simplest bread from it. And here is just a huge amount of different bread recipes. For every taste. Believe me, the Bread Maker is a real helper. Good luck and all the best.

hello, I'm just glad !!!! After all, I bought a bread baker to save time and bake bread every day, but all the recipes in the oven are with yeast. I have a leaven that I have been making for three years and bake yeast-free bread in the oven, but it takes a long time. so I decided to get a stove.
I have a Panasonic SD 2501 stove.
I will be glad to advice and recommendations and very simple recipes, the main thing is that without yeast. in general, how can I bake with my leaven easily and simply.

hello, I'm just glad !!!! After all, I bought a bread baker to save time and bake bread every day, but all the recipes in the oven are with yeast. I have a leaven that I have been making for three years and bake yeast-free bread in the oven, but it takes a long time. so I decided to get a stove.
I have a Panasonic SD 2501 stove.
I will be glad to advice and recommendations and very simple recipes, the main thing is that without yeast. in general, how can I bake with my leaven easily and simply.

svetozara. Thank you. I am very happy too.

hello, I'm just glad !!!! After all, I bought a bread baker to save time and bake bread every day, but all the recipes in the oven are with yeast. I have a leaven that I have been making for three years and bake yeast-free bread in the oven, but it takes a long time. so I decided to get a stove.
I have a Panasonic SD 2501 stove.
I will be glad to advice and recommendations and very simple recipes, the main thing is that without yeast. in general, how can I bake with my leaven easily and simply.

For a long time I switched to this baking mode: in the morning I feed the sourdough, in the evening I knead the dough (in a bread machine) - I put the dough in the refrigerator, and in the morning I bake. You can put the starter culture on the desired dough mode, but the oven does not work right away - there is not enough time for the dough to fit well.

viki Hello. So I read your post and thought. Isn't the part of the leaven that is stored and fed suitable for baking bread? Then why is she? Everybody everywhere writes that you add part of it to new bread and bake it ... Isn't that so? Very much, please explain to me please.

Here's the caveat: for example, when I kept rye sourdough in the refrigerator, I usually kept it literally a couple of spoons. Before baking, I fed it in advance so that there was an amount needed for bread and a couple of spoons remained for storage. I fed, grew up, then we divide - what is in bread, and what is back in the cold.
The leaven in the refrigerator accumulates acid and is not so active, yeast bacteria sleep in the cold. And if you try the bread on the one that is directly from the refrigerator and the one that was awakened, fed and allowed to rise, you yourself will see the difference in the quality of the bread.
Although, as you probably already noticed, everyone has their own approach to storing the starter culture.

For a long time I switched to this baking mode: in the evening I feed the sourdough, the next evening I knead the dough (in a bread maker) - I put the dough in the refrigerator, and in the morning I bake it. You can put the starter culture on the desired dough mode, but the oven does not work right away - there is not enough time for the dough to fit well.

Do you take the leaven out of the refrigerator, feed it and put it in a warm place for a day? and knead the dough with this leaven that you fed, cat. was it warm for a day? you can put her on the French regime - will she have enough time to brew?
And the leaven does not change? does the dough fail?

Here's the caveat: for example, when I kept rye sourdough in the refrigerator, I usually kept it literally a couple of spoons. Before baking, I fed it in advance so that there was an amount needed for bread and a couple of spoons remained for storage. I fed, grew up, then we divide - what is in bread, and what is back in the cold.
The leaven in the refrigerator accumulates acid and is not so active, yeast bacteria sleep in the cold. And if you try the bread on the one that is directly from the refrigerator and the one that was awakened, fed and allowed to rise, you yourself will see the difference in the quality of the bread.
Although, as you probably already noticed, everyone has their own approach to storing the starter culture.

THANK YOU))))))))))))
get, feed and make dough? How long does it take for you to feed, that is, how much does the leaven need to stand in the heat before kneading the dough?

How long does it take for you to feed, that is, how much does the leaven need to stand in the warmth before kneading the dough?

Depends on the proportion of feeding and temperature. I don't put it in the warmth, I just stand on the table. In the kitchen, it's usually 25 degrees. If I give 150 g of flour and water for 1 - 2 tablespoons of sourdough, then it stands until the morning, and if there are 100 grams of sourdough and 100 g of flour each - I add water, then it can rise in four hours.

and you can knead the dough right away?

Do you take the leaven out of the refrigerator, feed it and put it in a warm place for a day? and knead the dough with this leaven that you fed, cat. was it warm for a day? you can put her on the French regime - will she have enough time to brew?
And the leaven does not change? does the dough fail?

The other day I tried it in French, but it didn't work for me. Try, experiment and share your experience. I have a little bit of starter (starter) literally, and 100 - 150 gr. flour does not raise water in four hours. For 12 hours, the very thing.

Do you take the leaven out of the refrigerator, feed it and put it in a warm place for a day? and knead the dough with this leaven that you fed, cat. was it warm for a day? you can put her on the French regime - will she have enough time to brew?
And the leaven does not change? does the dough fail?

SORRY corrected, morning and evening 12 hours

Here's the caveat: for example, when I kept rye sourdough in the refrigerator, I usually kept it literally a couple of spoons. Before baking, I fed it in advance so that there was the amount needed for bread and a couple of spoons remained for storage. I fed, grew up, then we divide - what is in bread, and what is back in the cold.
The leaven in the refrigerator accumulates acid and is not so active, yeast bacteria sleep in the cold.And if you try the bread on the one that is directly from the refrigerator and the one that was awakened, fed and allowed to rise, you yourself will see the difference in the quality of the bread.
Although, as you probably already noticed, everyone has their own approach to storing the starter culture.

Viki thanks. I'm just a beginner baker. Everything is new and not always clear. Good luck to you.

SORRY corrected, morning and evening 12 hours

Amidala. Hello. if I understood you correctly: Is the interval between feeding 12 hours? After the evening, can you knead the bread right away?
I take it out in the morning and feed it from the refrigerator when it gets warm. Then I leave it until evening and feed it again in time and then knead the bread like this? Please explain me in detail.
And yeast is also put in sourdough bread? Thank you very much in advance.

OK, with pleasure))))
Together we will invent the simplest, tastiest and healthiest recipe)))

Amidala. Hello. if I understood you correctly: Is the interval between feeding 12 hours? After the evening, can you knead the bread right away?
I take it out in the morning and feed it from the refrigerator when it gets warm. Then I leave it until evening and feed it again in time and then knead the bread like this? Please explain me in detail.
And yeast is also put in sourdough bread? Thank you very much in advance.

You don't need yeast in sourdough bread, because why then sourdough? sourdough just instead of yeast is used))))).

Amidala. Hello. if I understood you correctly: Is the interval between feeding 12 hours? After the evening, can you knead the bread right away?
I take it out in the morning and feed it from the refrigerator when it gets warm. Then I leave it until evening and feed it again in time and then knead the bread like this? Please explain me in detail.
And yeast is also put in sourdough bread? Thank you very much in advance.

It's like that. Feed as soon as it gets warm in the morning. In the evening, either dough or bread dough. Only the dough should fit well, for this I put it in the refrigerator. You can turn around. Feed in the evening, in the morning in the dough, for lunch, fresh bread.
Yeast is not put into the sourdough, only if they want to quickly (I read on the neta that they add a little to Borodinsky to speed up). But that's another story.

Amidala, good afternoon. Specify, when you got the ready-made dough from the refrigerator after 8-10 hours, can you bake it right away? Or do you need it to stand?

I baked out of the refrigerator right away, if time was pressing, and left to warm up. Probably the second option is more correct.

Amidala responded a little late, but I got out of the situation and finished the process of baking this bread - according to the Arka method (I send her a thank you with great respect) Thanks to studying her recipe for Custard Rye Bread (HP) and her comments, I saved my bread.
The dough rose and everything worked out. But I was so happy that I forgot to sprinkle it with sesame seeds with caraway seeds. Here is a photo - this is my second sourdough bread
🔗
Thanks Amidala for the recipe
🔗

Very beautiful, I even feel how delicious it smells

Hello, members of the forum!
I have been the happy owner of the Electrolux EBM 8000 bread maker for a year now. I am very pleased with it. Many thanks to everyone who shares their recipes. I really wanted to learn how to bake sourdough bread. found on the forum "Eternal" from Luca, and the simplest bread recipe from botili https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1084.60

I adjusted the recipe for myself. In a liter jar - 125 g of sourdough, I store it in the refrigerator. I take it out, feed it: I put 125 g of flour + 125 ml of water (a regular measuring cup) in a warm place, you can put it in the oven at 30 degrees. Suitable for 3 hours.
Recipe: 250 ml of water, 250 g of sourdough, 2 scoops of sunflower oil from a bread machine, 500 g of flour (100 g of whole grain rye, 380 g of wheat, 20 g of malt boiled with boiling water (from 250 ml of total weight of water), 2 scoops of sugar, 2 small scoops of salt Exactly 125 g of sourdough left in the jar for the next bread.Program 1, but before baking I turn off the bread maker in 1 hour 10 minutes (the main thing is not to forget), the bread is suitable in 2 hours, I bake on program 13 for 1 hour 10 minutes. The bread is very tasty.
And wheat - 500 g of flour without malt, on program 5 (French) turn off before baking
Forum users, tell me, can anyone know what this extra time is? In Panasonic, the French program is designed for 6 hours, there is enough time for the test to come, you don't have to turn it off.

If the dough comes up 1.7-2 times, you don't need to turn it off. Apparently, this refers to the specificity of HP Panasonic, which has the function of intelligent temperature equalization: in the French program, the temperature equalization lasts from 40 minutes to 2 hours, which affects the Rise time (2.45-4.10), that is, for 2.45 the dough may not come up.

Today I baked French with sourdough, the recipe is standard according to the book, I just replaced part of the flour with sourdough, the French dough + 2.5 hours mode was still left until the dough rose well. Nice bread came out.

Yesterday I baked your bread, Amidala, on a semi-finished rye product. The taste and smell are indescribable. Thanks for the recipe.

Thanks a lot for the recipe! I bought HP as a week. I have already baked bread with rye sourdough twice. the first time I put in some yeast, insured myself.
until she cut it, it cools down. result

[Ljna]

Ljna, welcome to the forum!
... and with a start! The bread was clearly a success. Handsome, even to the exhibition!

Hello,
I baked your bread yesterday, for the first time with sourdough. The structure seems to be

A little cracked on top

Sorry this is the leftovers, I didn't have time to take a photo in the evening, but while everyone tried it, and half was gone
I liked the bread, but it turned out sour, tell me, is this a leaven problem?
If so, is it better to throw it out or can you fix it?

[Amidala]

AmidalaThank you so much for the recipe, although I use a different cooking method. But, all the same, the bread will learn fantastic. The recipe is simply awesome: the taste of the bread is so balanced, delicious, fragrant.
Girls, Try to bake, fall in love forever.

I liked the bread, but it turned out sour, tell me, is this a leaven problem?

So I have such a problem that the sourdough bread is sour, but I want the acid to be less, share, ladies, experience :)

I add 1 st. a spoonful of sugar and ..... no sourness.