Baryatinsky wheat-buckwheat sourdough bread in a Bork-X800 bread maker

Baryatinsky wheat-buckwheat sourdough bread in a Bork-X800 bread maker

Category: Sourdough bread

Ingredients
Sourdough (moisture 100% bakery)	260g
Flour	570g
Ground buckwheat	50g
Water	370g
Salt	2h l.
Sugar	2st. l.

Cooking method

• Program 1:
• Knead 1 (Knead1) - 3 min
• Knead 2 (Knead2) - 5 min
• Program 2:
• Preheat 25 ⁰C, 30 min
• Knead 1 (Knead1) - 3 min
• Knead 2 (Knead2) - 12 min
• Rise temperature (Rise) 27 ⁰FROM
• Rise 1 (Rise1) - 1h30min
• Punch Down - 0
• Ascent 2 (Rise2) - 1h30min
• Punch Down - 0
• Rise 3 (Rise2) - 0
• Bake (baking) - 138 ⁰C, 1h30 min
• Keep Warm (heating) - 0
• The programs start next: first program 1, then program 2 without a pause. It is convenient to save them in the memory of the bread machine, so as not to refill.
• When using a different bread machine or oven, the sequence can be described as follows:
• Pre-knead the dough for 5 minutes, let the dough lie down for 30 minutes, then knead for 12 minutes, let the proofer for 3 hours, bake (for baking, select the time experimentally).
• All the sourdough is added to the dough, the remains on the wall of the dishes are fed with 30 g of water, 30 g of flour, after 12 hours at room temperature, 100 g of water, 100 g of flour (wheat flour for sourdough and bread, 1st grade) are added, after another 12 hours the sourdough is ready for baking. If I'm not going to bake, then every 12 hours I feed 30 g of flour, 30 g of water + the residue on the walls from the previous sourdough.
• The bread in the photo above is the 4th in a row. From the first to the third breads were baked with the addition (except for flour) 40 g of ground buckwheat, 40 g of millet (millet), 20 g of rolled oats. First, the total amount of flour and water was calculated from the final mass of the dough. To do this, divide the desired mass (for example, 750 g) by 5, we get 150 g. The ratio of flour to water is 3: 2 (borrowed from a single recipe only from flour and water for this French village bread machine, though yeast, of course). Therefore, the resulting mass of one part is multiplied by 3: 3 * 150 = 450g for flour and by 2: 2 * 150 = 300 - for water. Then, from the obtained values, we subtract the amount of flour and water in the sourdough / dough (for example, 200 g of 100% moisture), and for flour - another sum of the masses of cereal components (for example, 100 g): for flour: 450-100-100 = 250 g, water : 300-100 = 200g. The first wheat-buckwheat was left to stand for 4 hours 20 minutes with one kneading one hour after kneading. Baked for 1 hour 20 minutes at a temperature of 137⁰C. Sourdough "did not reach the finish line":
• 
• But the bread was still quite soft, biting, went off with a bang.
• The second one stood for 3 hours without hesitation, the time and T of baking indicated in the recipe came out already quite cheerful:
• 
• In the third variant, the proofing was again increased to 4 hours, the lid of the bread wrinkled a bit:
• 
• 
• And finally, the final one at the moment: the proofing was reduced to 3 hours, millet and rolled oats were not used, baking was carried out in 2 stages: 20 min 150⁰C + 1h 135⁰S. Bread came out 2.5 cm higher than the previous one (only half a hump remained of it in a day):
• 
• It is not a fact that the best rise of this option is associated with two-stage baking - perhaps the sourdough "grows stronger" (removed 4 days before from a 3-day raisin tincture in a batter) or at the time of kneading it was in a more suitable phase. In 12 hours, it rose from the 250ml mark to 750ml (following the marks on the walls) and opal to about 670ml. Therefore, the recipe indicated a less burdensome baking option.
• The crumb is slightly damp to the touch, after squeezing it regains its shape, does not crumble when it breaks, the bread does not taste sour, the crust is porous, soft:
• 
• Subjectively: about 3 weeks ago I would not have believed that lean bread can be eaten just like that, with or without reason.It's a pity that almost every day the time spent on baking is spent, it's time to look for HP with automated dosing of flour / water / salt / sugar / cereal and feeding the sourdough - to load everything in the bins once a week, then just take out the bread.
• All health, God's help and productive experiments!

The dish is designed for

1250g

Time for preparing:

5h23min

Cooking program:

Custom based on WHOLE WHEAT

Note

Many thanks to Lyudmila Mariana-aga for detailed and prompt advice on the mode of kneading for sourdough bread. Unfortunately, her LJ was deleted the other day, hopefully not forever.

[Baryatin]

Baryatin, great bread !!!!

Nice to hear from the pros!

[Baryatin]

Program 1:

Knead 1 (Knead1) - 3 min

Knead 2 (Knead2) - 5 min

Baryatin, please explain why in program 1 there are two batches one after the other for 3.5 minutes. What's the Difference? If the stove is programmable, isn't it easier to set all modes in the right sequence and at the right time.

The disadvantage of programming this oven is that there is no pause between batches. If it were, then it would be convenient to combine everything without question into 1 program: first, knead for 1 minutes 8-10 (it is slow - the mixer makes one revolution with pauses), then 30 minutes of exposure and kneading for 2 minutes 12-15. Since I had to organize 2 programs, I made each batch of slow and fast - so that, on the one hand, the ingredients would not immediately splash heavily on the walls, and on the other, at 2nd speed, it would be easier for the machine to twist the already somewhat mixed mass. In any case, the kolobok will not be formed soon only by slow kneading. In program 2, the presence of kneading 1 may not be strong and it is necessary to "stir up" the dough for a smooth start, 2 minutes will not solve the problem and will not interfere. There was an idea to try kneading 1 as the 2nd batch - but kneading is programmed for a maximum of 120 seconds - this is clearly not enough.

Can't you exclude the first program and start with the second? The same batch, the first rise for 20 minutes, the warm-up - 5 (10) minutes, the second rise by calculation and baking.

workouts are programmed for a maximum of 120 seconds (2 minutes) - this is clearly not enough. In fact, launching 2 programs in this case is not at all burdensome: I put the ingredients, start program 1. It lasts 8 minutes, during this time you can just have time to feed the starter, then start program 2 and that's it, more than 5 hours to the technique you can not fit.

The 5th bread was made on a new sourdough from the "6-day raisins", which in the measuring container after the 3rd feeding showed a rather healthy rise 4 times. Proving time 3h30min, baking 50min 150⁰C + heating 40min, the amount of buckwheat increased to 75g. The result is quite modest compared to bread # 4:

No noticeable differences were found in taste.
Yesterday I decided to experiment again, in response to bread with me a little "played". It began with the usual starting conditions: ferment No. 1 ("from 3-day raisins") 250g, which at that time had risen not so hotly - 2 times. "Why am I going to send her straight into a thick dough, let us continue feeding." I poured the starter culture into the HP mold, added 300g of water + 300g of flour, started program 1 (3min kneading1 + 5min kneading2) left it for 1h10min, did not find any noticeable bubbles, then added the amount of water and flour to 500 and 750g (incl. 50 g of ground buckwheat, 48 g of millet and 2-3 g of "3 cereals" flakes), respectively, started program 2 immediately from the main batch (3 minutes kneading1 + 12 minutes kneading 2 + 3 hours rise + 1.5 hours baking). When there were 2h30 minutes left until the end of the program (the middle of the climb), I suddenly remembered that I did not add any sugar or salt - I usually did this before starting program 2, but now I knocked myself down with these programmer cheating. "Experiment, experiment like this": I poured sugar and salt as usual, restarted the following program: 1min kneading1 + 10min kneading2 + 1h40min rise + 1.5h baking. Not without anxiety, I watched as the dough, which had risen to 2/3 of the height of the form, reluctantly deflated and began to run like a bun. There was no overshoot: the kolobok collected everything from the walls and ran to the finish line. In the morning I watched an interesting picture:

The height of the roll # 6 is 19 cm against the previous record (# 4) either 15 or 15.5 cm.
I haven't cut it yet: the bread was intended for good acquaintances, I'll take a picture of the insides they might have.

As a result, recipe number 6 turned out like this:
Add 300g water + 300g flour to 250g starter culture (100%),
batch1 3min + batch2 5min,
rise at 27⁰From 1h10min,
add flour, water, cereals to the total mass of flour + cereal 750g, water 500g
batch1 3min + batch2 12min,
rise 1h 30 min,
add sugar 2 tbsp. l., salt 2h. l.,
batch1 1min + batch2 10min, rise 1h40min,
baking 1h30min at 138⁰FROM

Hmm, at least 3 programs need to be started ... I had the thought to buy the cheapest or used HP, throw out all the electronics from it, attach my display + controller to its keyboard - I would have programmed it. But you still cannot do without manual reloading of components.

I just baked bread with white flour, 10-day sourdough, according to the last recipe. The bread is a miracle ... Fragrant, not sour. The recipe from the Author is very well written. I am glad that in Russia, there are such inquisitive men.

By now, the recipe and the sequence of actions for making everyday bread have been significantly simplified:
Sourdough (60 g of water + 90 g of flour), 350 g of water, 670-720 g of flour (flour is of different "moisture capacity"), 1.5 tsp are loaded into the mold. salt and one program is started:

Kneading 1 15 min,
Kneading 2 8 min,
lifting 1 40 min ... 1 h
Kneading 1 120 seconds (in fact kneads for some reason about 6 minutes, but this is just on hand like the 2nd batch)
rise2 + rise3 2 ... 3h
baking 140 degrees 1h 23min

rises temperature 29 ... 31 degrees
workout 2 is set at 0 seconds

I launch one of several versions of this program (some periods above are therefore indicated as intervals), depending on the degree of maturity (or "overripe") of the leaven, I also sometimes add a sponge stage: 100 g of water and 50 g of flour are added to the leaven, it ripens 30 -90 min, then this amount of flour and water is subtracted from the recipe and the program with smaller values ​​of the lifting periods is used. The bread is not as high as in the glorious period of initial enthusiasm, but without hassle and absolutely not sour, not "overstayed". 60 g of water and 90 g of flour are added to a glass from under the leaven / dough left in the dough, and after a day or two it is ready for action. Wheat flour of the 1st grade is used, at one time I added 15-20 g of bran.
All health, peace in the family and the warm aroma of homemade bread!

Hello!!! What a Good Bread.
Thanks for the recipe !!!

I changed the recipe a little - I took whole wheat flour, instead of buckwheat, I took ready-made flour (buckwheat) and added 2 tbsp. l. ghee.
The crumb turned out to be finely porous, very uniform.
It was a pleasure to have such a piece of bread.