Wheat bread with rye sourdough

1. Three days.
2. In accordance with the recommendations that are detailed in this topic. Besides, there is a special topic about leaven.
3. Both are delicious.

[Gandalf]

Gandalf, Do not forget that it must be pleasant to smell ... Which I did not achieve and gave up. For many, according to what is written on the forum, it takes 9 days. I advise you to look, read
about sourdoughs and generally the blogs of these people, they really love to bake bread in the oven and share their knowledge in this area:

🔗
Well-meaning
Sorry for the spam topic.

I advise you to watch, read
about leaven ...

Very strange advice considering that you have problems with the leaven!
And my starter cultures are all just great and smell too!

[Gandalf]

Gandalf, flour matters And the advice is this, because how you express your disposition to bake bread in the oven

Well, I bought a new baking dish.
And having slightly modified this recipe, I prepared such a bread.

I also bake bread according to the poglazowa2011 recipe. If it's not a secret, how did you work it before?

[Valeria 12]

Valeria 12, sorry for the long silence, I was preparing a thorough answer.
By request Admin and you posted your recipe.
You can check it out here:
My favorite wheat-rye bread with "eternal" oven leaven.
I hope my experience will be useful to you.

[poglazowa2011]

poglazowa2011, Today I tried to bake bread according to your recipe, but to my great regret, it turned out not very successful. The dough was liquid, sticky, I added a little flour. the bread rose poorly (half a bowl in Panasonic) and has a slight sourness. The roof is rounded but cracked. I don't understand what I am doing wrong.

I grew the sourdough recently, baked rye bread on it once (it turned out not very lush, but quite decent) and put it in the refrigerator, fed it 2 days later and put it back in the refrigerator. It rose, became bubbly, airy (but not foam). Please advise something. You are welcome.

If the bread rises poorly, sour and cracks on top during baking, you need to overfeed the sourdough. How to do this - I wrote above. Be patient, on a strong, "correct" leaven, the bread turns out to be lush, tall. And the oven on a weak leaven is the translation of products. Write later what happened. Maybe I'll tell you something else.

I read the previous pages and myself came to this conclusion. I've already overfed the sourdough, as you wrote, I will soon be putting on bread. Hope it works out now. I will unsubscribe by the result. Thanks for the advice.

If it does not bother you, please write how you bake rye bread with this leaven. Thank you in advance.

follow this link, there I described in detail the preparation of rye bread. But pure rye is too heavy, so I add wheat flour. You can replace some of it with whole grain wheat or wallpaper.

I baked bread, but the result is the same. Again it rose badly, cracked and slightly sour. What to do? My strength is gone !!!!

Overfeed again in 4-5 receptions. And before you bake - evaluate the starter culture itself: how fast it rises (600 - 700 grams of the starter culture increases 2-3 times in 2 - 2.5 hours). If not, overfeed again until the leaven is able to lift the bread. Do not despair, you need to adapt to the leaven, you need to learn to feel it. Everything will work out!

[poglazowa2011]

poglazowa2011, thank you for such a wonderful recipe! For several months I have been baking such bread. I must say that he became a favorite in my family. I grew the leaven only thanks to your advice to overfeed it.For 2 weeks she baked every day: she distributed bread to neighbors, friends. Now I have a fairly strong leaven, and I bake bread in a day or two. Today it has sintered, replacing the water with milk whey from homemade cottage cheese. You should have seen it! The bread has risen to the lid of the bread machine, on top of the hat is like a fungus !!! Delicate, porous, with a crispy crust. Usually it was slightly higher than the HP bucket. Now I will know where to use the serum. Thanks again for the recipe!

I am very glad that everything is working out for you!

I am in a hurry to visit you with gratitude! Yesterday I baked your bread .... no delicious words! !!
There are, of course, nuances - the roof cracked a little and it turned out not so high, but I think that this is because it is cool in the kitchen, and the bread has not fully risen, but I am afraid to overexpose. And maybe the leaven is not perfect yet, I don’t know, but the taste is wonderful, and most importantly, this is my first resulting BREAD WITH LEAVER! !!
You explain everything very clearly, and the main thing is that your recipes are simple to execute, without unnecessary manipulations!
Thank you! )

I am very happy! If anything - write, I will answer.

Girls, tell me what I did wrong, I baked the bread with sourdough in the 3:50 French bread mode, but something strange turned out, the crust was crusty and the crust was not baked inside and was tight.
Here's the recipe:
Sourdough 300 gr
Water 300 ml
Flour hw. 200 g
Flour psh. 400 gr
Salt 1.5 tsp
Sugar 1 tbsp
Olive oil. 2 tbsp

It seems to me that the leaven is to blame: either over-acid or not mature enough. The crumb is tight, because the bread has not really risen and therefore is not baked. Before starting bread - evaluate the leaven, how quickly it rises. Maybe you should overfeed her?
And yet, in my opinion, there is a lot of flour in the recipe: try to take rye flour not 200 gr., But 50 gr. Or even replace it with whole wheat wheat, also 50 gr. It should work out. If something is not clear - ask, we will help!

I grew the leaven for 4 days, on the fifth it began to smell like apples, I was so happy that I decided to stir up the bread :))) I didn’t feed the leaven for the 5th day and put it into action, maybe this is my trouble?
Now it is languishing in my refrigerator to revive it again, I understand correctly that you need to get it, heat it at room temperature for 2 hours and start feeding 100 grams of flour and 100 grams of water again?
And to overfeed it every 2 hours to feed 50 grams of flour and 50 grams of water?

And yet, in my opinion, there is a lot of flour in the recipe: try to take rye flour not 200 gr., But 50 gr. Or even replace it with whole wheat wheat, also 50 gr. It should work out. If something is not clear - ask, we will help!

I revived my starter culture, it rose and I decided again but with your recommendations
I baked on French bread 3:50, the bun was good, it rose as it should, 5 minutes before the end of baking, I pierced it with a skewer and it was raw, in the end I added another 35 minutes to baking, the crust is beautiful, the smell is awesome, but inside it is already better than it was, loose but not porous and wet: (((
Maybe I messed up again, help!

Once again I want to thank you for the wonderful recipe, I bake your wheat-rye in a day - I became a favorite in our house, but today I baked wheat according to this recipe, but I fed the rye sourdough in two doses with wheat flour, and put it fed from the refrigerator into the dough, baked in the French mode without delay, added sprouted grains of wheat - the bread is beautiful, and the roof is convex, even, and the crumb is so fluffy, slightly rubbery, and sizzling ... just words cannot be described
Thank you for your recipes! We are waiting for new masterpieces from you

I am grateful to the author !!!! Thank you! I am writing on the forum for the first time, I am ready to squeak with delight !!!
My first sourdough bread turned out immediately and incredibly tasty! I grew eternal rye sourdough for 3 days, when on the third day it rose well, loaded everything according to the recipe into the bread maker, I have a Panasonic, I chose the French mode and a delay of 2 hours, and went to bed, in the morning I woke up with trepidation and ran to the stove, did not believe that it might turn out so simple, but the bread came out handsome !!!! Tall, higher than the usual yeast, I get it, it's good about the baked, the roof cracked a little, and the smell is tenderly apple, indescribable !!!! I already ate half of it, could not stand it, but I managed to take a picture, I am waiting for the opinion of my relatives, as for me - the perfect bread for every day!

Once again I want to thank you for the wonderful recipe, I bake your wheat-rye in a day - I became a favorite in our house, but today I baked wheat according to this recipe, but I fed the rye sourdough in two doses with wheat flour, and put it fed from the refrigerator into the dough, baked in the French mode without delay, added sprouted grains of wheat - the bread is beautiful, and the roof is convex, even, and the crumb is so fluffy, slightly rubbery, and sizzling ... just words cannot be described
Thank you for your recipes! We are waiting for new masterpieces from you

Thanks for the kind words! Bake to your health!

I revived my starter culture, it rose and I decided again but with your recommendations
I baked on French bread 3:50, the bun was good, it rose as it should, 5 minutes before the end of baking, I pierced it with a skewer and it was raw, in the end I added another 35 minutes to baking, the crust is beautiful, the smell is awesome, but inside it is already better than it was, loose but not porous and wet: (((
Maybe I messed up again, help!

9
It seems to me that there is still a lot of liquid. Wet, loose crumb ... Increase the amount of flour slightly (by 50-70 grams) or reduce the water by 20-40 ml. Write, don't be silent. Everything will work out!

[poglazowa2011]

poglazowa2011, Hello. Yesterday I baked the first bread in KhP for the first time - according to your recipe. It turned out very tasty, without sourness and baked enough, but did not rise at all. I used to bake rye sourdough in the oven - the bread rose. What is the problem now - I haven't figured it out yet. Tell me, do you put the fermented starter culture in the HP, then water, etc. according to the recipe, and then you don't stir it all? So it stands on the delay of 3 hours? After kneading (I looked into the HP) I also had not a bun, but a batter - is this normal or should it be thicker? HP is also Panasonic.
Maybe the leaven didn't reach. I made a new one, baked for 4 days. With me it wanders well, but to double it - I have never seen such a miracle, especially in just 2 hours after feeding. Perhaps I am not making it thick enough and it bubbles, but does not rise?

I also wanted to ask, how many degrees is very hot water? I filled in a warm one, because at 40-42 gr. bacteria die and I was afraid that the leaven would die and cook.

[poglazowa2011]

poglazowa2011, Hello. Yesterday I baked the first bread in KhP for the first time - according to your recipe. It turned out very tasty, without sourness and baked enough, but did not rise at all. I used to bake rye sourdough in the oven - the bread rose. What is the problem now - I haven't figured it out yet. Tell me, do you put the fermented starter culture in the HP, then water, etc. according to the recipe, and then you don't stir it all? So it stands on the delay of 3 hours? After kneading (I looked into the HP) I also had not a bun, but a batter - is this normal or should it be thicker? HP is also Panasonic.
Maybe the leaven didn't reach. I made a new one, baked for 4 days. With me it wanders well, but to double it - I have never seen such a miracle, especially in just 2 hours after feeding. Perhaps I am not making it thick enough and it bubbles, but does not rise?

I put in the bread maker just fed leaven, it wanders for these three hours of delay. I just put the rest of the products on top. It turns out that all this together and lies three hours before the start of the program. Maybe your sourdough is really thin? I feed my water with equal amounts of flour. But the last time I bought rye flour of not very good quality, our local one. So you have to put it on 10 grams. more than water, otherwise it turns out to be watery. But I noticed that the bread rises poorly on liquid rye sourdough. Try making it thicker.

I also wanted to ask, how many degrees is very hot water? I filled in a warm one, because at 40-42 gr. bacteria die and I was afraid that the leaven would die and cook.

Not "very hot", but "very warm", about forty degrees just is. Nothing will perish, do not be afraid.

[poglazowa2011]

poglazowa2011, thanks for the answers, I'll try again.How thin / thick should the dough mixed in HP be? I got a liquid one. The first time in HP I baked, I don't know how it should be.

The gingerbread man is formed, but vague, and the dough spreads along the bottom.

Everything worked out great. The bread is tasty, high, and rose exactly to the top of the bucket. But during the kneading, I had to add 25 g of flour, still a bit too much liquid. I wanted to subtract it right away, but then I decided that when kneading, it’s easier to add flour than to wallow with water for topping up - I don’t like adding water. And I put it on a delay for 2 hours. Thank you very much for the recipe. Will be in everyday.

Bread according to your recipe in a multicooker shteba. Fry for 30 minutes, then grill for 15 minutes. I don't know what taste, but the view is very good! Thank you!

The taste is also good, the flour I had - "pirkka" Finnish written suitable for baking bread and rolls, then I saw that it was made from durum flour. Where do you think it is better to attach it, and what kind of ours does it look like?

[poglazowa2011]

poglazowa2011, thank you for the bread recipe! Very tasty. I started with him, and stopped at him. Now it rises, the leaven is gaining strength.


For some reason, all the time the roof turns out to be a "house"

Does your bread taste sour? I think your leaven is very sour. Bread with good sourdough turns out higher and without cracks. And the pulp, I see, is very moist, sticky, which is also a sign of peroxidized leaven. Does the leaven smell like mash or is it more like vinegar?

[poglazowa2011]

poglazowa2011, generally not sour bread, on the contrary, sweet (maybe sugar in the recipe). The sourdough is not sour, freshly grown, which smells hard for me to say. Of course, if it were higher, it would be better ... Moreover, it is premium wheat flour, and it will rise even less with rye. And the pulp would be better drier. It was baked for 55 minutes in the "French" mode in HP Panasonic, like this time should be enough to bake. In the middle at the bottom there is not a crack, but a hole, from where I took out the mixer of the bread machine, it is baked into bread.

[poglazowa2011]

How long does it take for your starter culture to rise after feeding? Optimally - after 1.5 - 2 hours it increases 2 - 2.5 times. It seems that the leaven is weak.

poglazowa2011, generally not sour bread, on the contrary, sweet (maybe in the sa

There is no sugar in my bread at all, and neither is salt. The taste is so ... neutral. And you put salt and sugar according to the recipe? It's just that such a crumb also happens with an excess of salt.

Interesting. I put everything exactly according to the recipe. The leaven may be weak. How to strengthen it? It does not rise 2 times at all for any time. Rises slightly.

Hurrah! I got great bread today. Delicious and smells like an apple. Reduced total flour to 350 grams, liquid to 220 grams and added 50 grams of whole flour. I have a little cotton and the bread crawls out of the bucket. Everything worked out. Thank you!

Interesting. I put everything exactly according to the recipe. The leaven may be weak. How to strengthen it? It does not rise 2 times at all for any time. Rises slightly.

Read the entire topic from page 1, where I described in detail how to overfeed a weak leaven. And on such a leaven, it makes no sense to bake, only translate the products. Do not be lazy, overfeed. It's not difficult at all. But you will get a completely different bread, you yourself will be surprised. Write, I will tell you what I know. Good luck!

Bread according to your recipe in a multicooker shteba. Fry for 30 minutes, then grill for 15 minutes. I don't know what the taste is, but the view is very good! Thank you!

The taste is also good, the flour I had - "pirkka" Finnish written suitable for baking bread and rolls, then I saw that it was made from durum flour. Where do you think it is better to attach it, and what kind of ours does it look like?

I think this flour is similar to our whole wheat flour. I get about the same bread from it - the crumb is slightly moist, finely porous. But the taste is pretty good. I still mix such flour with premium flour in a ratio of 60 to 40, or 50 to 50. We like it better.

Excuse me, what is your temperature in the refrigerator? I love sourdough bread, but on the French program, during the rise (from 2.45 to 4.10) from the last batch, the bread does not rise to the top of the bucket with one leaven without yeast. If I mix with sourdough (at the peak of the activity) then it rises 5.5 - 6 hours to the top of the bucket, then for baking. According to the French program, the minimum time of the last rise before baking is 2.45 (the time is always different) I do not have time to rise. True, I have wheat sourdough, you need to try to overfeed some of it with rye, maybe it will work out. The recipe is interesting. And on a delay, French, with sourdough, I got it only with the addition of yeast.

I can't answer about the temperature - I didn't measure it. An ordinary refrigerator, probably 5-7 degrees, I don't know.
But what rises to the top of the bucket for 5-6 hours is too much in my opinion. On mature, strong leaven, the raising time is several times shorter. I have rye bread (a link to it somewhere on the first pages) rises almost to the top of the bucket in 1 hour 20 - 1 hour 40 minutes. And this on the French program manages to rise to the top, sometimes even crawls out of the bucket a little. I also baked it in French sourdough - the result is the same. But there is a lot of fuss with the Frenchwoman, I like the eternal leaven better. Try overfeeding your sourdough, especially if the baked bread is sour.

I measured the temperature in my freezer at the bottom, a compartment for vegetables above the freezer 3-5 degrees, in the middle 7-8 degrees and on the uppermost shelf 11 - I keep the leaven there. Medium mode and freezer and refrigerator.

Hello!
Thanks for the great recipe, the bread is delicious.
But often bread falls off on baking ((
The leaven rises 2.5-3 times in 2.5 hours. (130 flour for 120 water)
At the stand (2.5 hours), the dough rises to the edge of the bucket, and in the first half hour of baking it falls by a third.
I tried to turn on the baked goods early, at the rack without bringing 2 cm to the edge. Falls down again.
Can you tell me the reason?

I personally know two reasons why bread can fall off - a lot of liquid (maybe you have such flour that you need less water) or the bread has stood. Somehow I didn’t come across another. Maybe someone else can suggest?

Good evening!!! Many thanks to you for such a wonderful recipe. I have been baking sourdough bread for the third year already. Your wheat bread is the tastiest. I cook with hop sourdough. The bread was delicious the first time. I can't yet figure out how to insert pictures here, otherwise I would have shared my bread)))

[Yulia]

Yulia, when you press "answer", look at the very top, and even in red letters "insert the author's photo into the message" - press. Now, where it says "select file" click and select a photo from your computer. Then "download". Let's try it. Well, I really want to see your bread ...

My first sourdough bread. It seems to have turned out but did not grow. I think from the fact that the leaven is fresh. At first it seemed that it did not grow at all and this is the height of all the ingredients put in, but in the section it is clear that the leaven is still alive) and you can continue.

It seems to me (judging by the photo) that the water is too much. And, apparently, the leaven is not quite strong yet. And I also got such bread a couple of times, when I mistakenly put more salt than in the recipe. The crumb was the same translucent and the bread itself was not high. Remember well - what if? ...
Follow the leaven, maybe overfeed it a little? Everything will work out, don't worry!

Well, sooo delicious bread.