Donchanka
Well, as promised, I'm spreading the recipe WEEKEND SOUL BREAD Sincere, because it requires a lot of attention and diligence, a day off, because when, if not on a weekend, to do it. In the beginning, I advise you to look into Temka about Panetonne and others and read about cooking Colombo, because my recipe is the fruit of Colomba

So, we prepare and update the leaven: we take our leaven
50 gr + 50 gr psh. flour + 10 grams of water, mix, leave for 4 hours
After 4 hours: take from what happened
100g + 100g flour + 50g water, leave for 4 hours
After 4 hours: take from what happened
100g + 100g flour + 50g water, leave for 4 hours

After 4 hours: take from what happened
100g + 100g flour + 50g water, leave for 4 hours

That is, we update in total 4 times, and I do not recommend updating less times for those who use the leaven from time to time, so you will completely convert it to wheat and it will not sour. But 4 hours at the current warm temperature can be reduced to 3, look at the leaven, the main thing is not to leave it for more than 4 hours. It looks like this
Soulful weekend bread (in the oven)

After the expiration of the last 4 hours, knead the dough, take
rejuvenated sourdough 135gr
premium wheat flour (good Makfa type) 390g
gluten free 20g
butter 155gr (melted)
sugar 2 tablespoons
water 200ml
eggs small (medium) 2 pcs

I pour water into a vat, put sugar, eggs, sourdough, flour with gluten and turn on the Dough program (kneading for 30 minutes, then proofing for 60 minutes) and from the moment of laying 12 hours on the rise of the dough, the last time by heat, my dough rose almost to the brim in 10 hours, if this happens, great, do not wait another two hours, but start kneading the dough. In the meantime, a few photos ..

Soulful weekend bread (in the oven)
Soulful weekend bread (in the oven)

Well, our dough has risen, we precipitate it and fill up the ingredients for kneading the dough

all dough
butter 30 gr (melted)
salt 1.5 tsp l.
egg 1 pc
flour 85gr

We turn on the Dough program again, and this time at the end of the program (1h30 min, the dough does not rise high), dump the dough onto the board (table) and fold it like an envelope, or a diaper, or whatever you are used to. The dough from a diffuse one turns into an elastic ball, it is unusually silky, tender, elastic, does not stick to anything (I grease my glass board with vegetable oil). Then we form what we need from this ball, I divide it into two parts (I don’t have a big shape)

Soulful weekend bread (in the oven)
Soulful weekend bread (in the oven)
Soulful weekend bread (in the oven)

We put it into molds, leave it for proofing for 3-4 hours (with the current heat, maybe less. Before baking, I moisten the bread with water and honey and sprinkle with sesame seeds, and make cuts (after proofing). Bake in a gas oven at 180 degrees for about 1 hour, but I put the bread in a cold oven, and then I turn it on, and at the bottom I have a bowl of water for the first 25 minutes.
Soulful weekend bread (in the oven)
Soulful weekend bread (in the oven)

Well, I hope everything is more or less clear, bread is for those who love very much soft bread, requires a large amount of butter, I tried to replace it with vegetable oil, but for some reason the bread began to sour in a strange way (not like with a standing sourdough), for the same reason I did not try to make it on margarine. I don't do it that often, so I decided that a pack of butter on a large loaf would not ruin me. Usually on Saturday I change the sourdough, put the dough at night, and on Sunday I knead the dough and bake. So, there will be time, try it!
BlackHairedGirl
Donchanka... can you ask a question?
So, we prepare and update the leaven: we take our leaven
50 gr + 50 gr psh. flour + 10 grams of water, mix, leave for 4 hours
After 4 hours: take from what happened
100g + 100g flour + 50g water, leave for 4 hours
After 4 hours: take from what happened
100g + 100g flour + 50g water, leave for 4 hours

After 4 hours: take from what happened
100g + 100g flour + 50g water, leave for 4 hours
That is, every time we update the leaven, we take only part of it, and where the rest is? My hand does not rise to throw it away! Or dispose of for pancakes, pancakes, etc.? It turns out that every time I bake sourdough bread, I will have leftover sourdough, and I will have to think about where to attach them? I understand correctly? That is, an indispensable attribute to a sourdough bread is pancakes or pancakes? And can you use these leftovers in the next bread? Tell us how you get out of this situation.
Donchanka
Girls, thank you feedback, very nice !!!!

Quote: irina2101

Anya, what a wonderful bread! ! Yes, there is no way without a soul!
And tell me, please, I have a not very deep MK sourdough on rye flour. I baked it a couple of times, I didn't really like it: the crumb is sour and very dense. Can we take it as a basis or not translate the product and the time?
Ira, I am sure that it is quite possible, I myself do not use my sourdough often, it is also rye, I started it on homemade yogurt, and I feed it with water and flour and keep it in the withers, so I do this, a day before the start take it with bread, take it out of the withers, throw out the excess part so that 150 grams remain (by eye, 5 tablespoons) I pour rye flour into it, the same volume as the leaven, add some water so that the thin leaven is kneaded, like dough on pancakes, and leave it on the table for a day (no need for warmth!). Everything, in a day, according to the scheme, I take 50 grams for the Soulful, and I send the rest to live in the chill-out.
Quote: BlackHairedGirl

Donchanka... can you ask a question? That is, every time we update the leaven, we take only part of it, and where the rest is? My hand does not rise to throw it away! Or dispose of for pancakes, pancakes, etc.? It turns out that every time I bake sourdough bread, I will have leftover sourdough, and I will have to think about where to attach them? I understand correctly? That is, an indispensable attribute to a sourdough bread is pancakes or pancakes? And can you use these leftovers in the next bread? Tell us how you get out of this situation.
You just noticed, the excess sourdough remains.Also, the sourdough is so white and bubbly and it smells so nice that your heart bleeds when you throw it away ... partially send your starter starter culture to the trash and feed it with a volume of flour equal to the remainder of the starter culture (well, unless of course you bake it every day, but like me periodically). So when I renew the leaven for the Soul, I use any inexpensive wheat flour of the highest grade (so it’s not so sorry to throw it away), but I knead the dough and dough exclusively on Makfa, whatever one may say, but it is the best in my opinion ...BlackHairedGirl, but do not throw it away, try it in pancakes and pancakes, and then lay out the recipe for us (after the first update you will not have a surplus, after the second, it is better not to take it either, but the piece after the third update is very, very tempting)
Wildebeest
Donchanka
Your bread turned out to be not just soulful, but fabulously soulful.
So airy, beautiful. Already the heart rejoices for such deliciousness and beauty.
Donchanka
Thanks everyone for the feedback! I've looked at the photo myself and licked my lips. Now all my time belongs to my four-month-old son, I even buried the leaven so far, I have no time to do anything.This is how he grows up, I will pamper him with this bread
Nadya.g
Thank you for the recipe. The bread is delicious. For his sake, she made a leaven despite her kids: the oldest is 3 years old and the youngest is 3.5 months old.
Donchanka
Quote: Nadya.g

Thank you for the recipe. The bread is delicious.For his sake, she made a leaven despite her little ones: the oldest is 3 years old and the youngest is 3.5 months old.
Oooh, you are probably already an experienced mom, so you have time for everything. I hope the older bread appreciated

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