Wheat bread with rye sourdough

I did everything strictly according to the recipe.
Although earlier, when putting ingredients in the oven, I used a different technique:
-water
-sunflower oil
-salt
-sugar
-flour
-leaven

Tell me please, otherwise I got confused, if we take the leaven from the refrigerator, feed it and immediately into the bucket, then it turns out we mix it and it is no longer bubbly? and we send this to HP, right?

Yes, you get it right. It fits already during the cycle "French bread" with a delay of 2 hours, that is, for 8 hours

Thanks for the answer, I have fr. the mode is 3:50 in time, so I try kneading + proofing + delayed start 3 hours, it turned out to be not enough, the bread is edible, but heavy and damp, I will try to add the baking time, otherwise 1 hour was not enough, but baked at night.

When I baked in manual mode, I did this:
I chose kneading, pizza mode, then proofing for 4-5 hours, then baking for 1 hour 30 minutes. But the bread did not turn out as airy as in this mode.

I'm just afraid that the leaven is young, and if, for example, you turn on French after proofing for 3-4 hours, it will not rise.

In my opinion, after 3-4 hours of delay, the young sourdough will ferment well and then be able to raise the bread. Try it, it should work.

My report and thanks for the good recipe!

The only thing, 80 grams added flour to the bun, and 1/4 tsp. yeast for safety net.

But - strong: in 1 hour - 1.20 min. manages to raise rye bread (500-510 g. sourdough, 150 ml. warm water, 2-3 tbsp. l. vegetable oil, 350 g. high-grade wheat flour, 1 tsp. salt, 3/4 tbsp. l. sugar. Knead on the "Pelmeni" mode, then proofing and baking for 1 hour 15 minutes).

Thank you, wonderful bread. It turns out on the mode, which is 3h50min. Without delay, if the leaven has risen. But I can't do wheat. HP Moulinex 5004, there is no six-hour regime in it.

And I also baked sweet butter bread according to the same recipe. It turned out to be a big delicious bun))) I added 1/5 tsp. salt, 4 tbsp. l. sugar and 3gr. vanilla. It turned out sooooo tasty. I took only half of it, because the second was quickly devoured ((

[poglazowa2011]

poglazowa2011Thank you very much for the recipe! The bread is wonderful! One - the one that is cut - without a cooking delay, the other - with a 3 hour delay. I did everything in Panasonic. But compared to your recipe, I added more flour. While kneading the dough, I opened the lid of the bread machine and added enough flour to make a soft bun. And in general, I noticed that the flour is different and the measurement containers are different for everyone, so the most important thing is to know what the dough should be and add flour or vegetable oil, depending on whether it is liquid or thick.



I also made buns with sourdough, but according to a different recipe

Good bread! I am very happy for everyone who succeeded!

my grandmother is very elderly, 87 years old, she recognized this only bread of all homemade breads and only ate it, she didn't even buy a state-owned loaf (!) although she only recognizes store-bought bread

definitely, I will bake this option again

Thank you very much for the recipe. : rose: I've been baking sourdough bread for a long time, but after kneading my bread rises for a long time, and the baking process comes down to refreshing the sourdough 2 times, then kneading, then I turn off the oven and the proofing took me 5 hours, then I turn on the baking.
I tried it according to your recipe.
The wheat leaven from the refrigerator was refreshed once with wheat flour, then with rye flour.I did it under control for the first time, sourdough to the peak and then kneaded the pizza according to the recipe, then folded it 3 times during proving and the bread almost ran out of the bucket, I did not expect such a rise rate.
I love sourdough bread very much, but I can't find a baking mode taking into account leaving for work
, and today I did it completely according to your recipe, did not interfere with the process and the bread turned out on a delay of 3 hours, the French mode. Thank you very much for the recipe. The sourdough on rye flour raised my bread much faster. I will bake some more. Here is my bread, the roof is a little uneven (when you fold it down during the proofing, the top is perfect), but considering the automatic baking mode, it is very good.

Now I can put sourdough bread with a delay for the morning.

thanks for the great recipe. I did it on wheat leaven, I didn't even expect it to rise so well.
I have HP Mulinex, I did so 1) dough mode
2) 2 hours postponement (leavening, bacteria development)
3) the regime of French bread.
I have a strong leaven, in the cold it grows almost 3 r.


but in my little experience in baking it seemed to me that the recipe did not have enough flour or, on the contrary, a lot of water, so I added about 50 g of flour, the dough, when kneaded, almost curled up into a bun

Good day. I put your bread today, measured everything strictly according to the recipe. During the batch I opened the HP and ah ... Kolobok is not there at all. In a panic, she grabbed the first cup she came across, scooped up flour (about half a cup) and poured it into the dough. Now the kolobok has turned out, but what will the result be

I did it very well. For the first time, I am satisfied with sourdough bread and externally (high with a flat roof) and the taste is good. I will figure out how to insert a photo here and brag. Thanks for the recipe.

Thanks to the author for the bread recipe! I liked the bread very much, the crumb is a little rubbery, but I like it and it won't crumble. I will bake more than once. True, I had to add flour when kneading, the bun did not want to work, but these are trifles

I've been reading the forum for a year now. But I decided to write for the first time. With yeast bread, everything worked out for me, but with sourdough bread it did not work. I had to throw away a lot, and the leaven. and bread. But patience and work will grind everything. I read a lot, studied, compared, and it turned out))))))))
I used this recipe (strictly) with a slight deviation of 400 grams of wheat (Lenta) + 50 grams of whole grain (French thing).
I will not say that the leaven was as strong as the author's, but the bread during baking rose to the end of the bucket (Panasonic 257), I have not yet decided what to compare with.
Many thanks to the author for the recipe. He inspired me to new achievements and victories. I will consider this bread as my first sourdough firstborn.

Now a similar one is being baked, but instead of water, whey. We are waiting with

the bread turned out to be tastier than the previous one, but the sides were fried, I guess because of the whey. E: rose: thanks again

Oh, but I can't do it ... since my bread, prepared according to other recipes, sour, I decided to re-ferment the leaven as written on the first page of the discussion. The sourdough behaved gorgeous. The first bread, after refreshing the sourdough, rose, not to the top of the bucket, of course, but it was possible to eat. And the second did not rise at all. I do everything strictly according to the recipe, Panasonic bread maker, French mode for 6 hours, plus a delay of 3 hours. I really like the recipe for its simplicity and the fact that you can put bread on at night, but I can't do anything ... My husband scolds for translating products, and I already lose heart, I just can't bake bread that is close to yeast bread in terms of airiness. Some raw plops (((((

[Sauza]

Sauza, I added a drop of yeast. Maybe you should try.

[Sneg6]

Sneg6, the fact is that I want to learn how to bake without yeast at all.

[Sauza]

Sauza, got it. Maybe the leaven is weak? Try adding yeast to start and see what happens.

I bake without yeast, the leaven is not strong, I bake with whey. Today I fed her with wheat flour and to the point. Today I increased the delay time 3 hours + 20 minutes, as the roof is cracking for some reason, but convex. Yes, and I will note for taste the last time I also fed wheat and baked on it. I really liked the taste, and bread and loaf and even a biscuit: three in one.

And the bread is getting better and better every time. Increased delay to 3.5 hours + added malt. The ball has come true soul is pleasant

Why is this kind of bread cracking? but not sour

the result was a "random" experiment. All ingredients were poured into the oven at 6 am with a delay of 3 hours. But I had to leave the city and I turned off the bread maker 5 hours after turning it on (everything was still not mixed). I returned at about 11 pm and immediately turned on the "Basic" mode for 4 hours. I thought that it would work, it would work. At night the bread was baked Delicate, tender. Everything has risen

[poglazowa2011]

poglazowa2011Thank you so much for your wonderful recipe! He became a favorite in our house. We bake it not only in the KhP, but also in the oven - it turns out great this way and that. So now we are your fans
Health and well-being to you and your loved ones!

Hello! According to your explanations, I have corrected my technology - and "About happiness!" - I got super-super tasty, tall, yeast-free bread! My family is happy! The two previous experiments have failed! Thank you very much! I am sincerely surprised by your patience! All the best!

I'm very, very glad that everyone's bread turns out! Itself at one time suffered a lot, until everything became more or less clear. Sourdough is a very delicate product, it requires a lot of attention and patience, but then - and the result. If someone does not understand something - write, we will help you together. Good luck everyone!

And I also wanted to clarify: do you put only rye and whole grain flour in the sourdough, or can you use wheat flour alone?

In principle, you can feed the sourdough with both wheat and whole wheat flour, but only the part on which you will bake bread NOW. Now, when I bake this recipe, I feed the sourdough with premium wheat flour - we like it better, the bread is almost completely "white", as if without rye sourdough. For storage, when overfeeding or when you put a completely new starter culture - feed only rye (preferably wallpaper or whole grain). In such a leaven, the "right" bacteria develop, which will not allow the microflora to stray towards the pathogenic one. The leaven will ferment exactly as it should. There are sourdoughs that are fed exclusively with wheat flour (for example, French). But there is a completely different technology for growing and storage, more laborious. At one time I was fond of such leavens, but it seemed to me very troublesome and expensive. Although the bread, of course, is very tasty (baked and just bread, and all sorts of pies, buns). Rye is easier to use, and my family loves rye bread more than any other. In general, it's more convenient for me.

Hello! I have one more question for you. Going on vacation - what to do with the leaven? Can I put it in the freezer or do I have to start all over again?

Good day! Someone freezes, someone dries, I also tried both. To be honest, I didn't like it. It's easier for me to grow a new one with guaranteed success than to feed the old one and transfer a fairly decent amount of flour in vain. You can try, of course, either one or the other method, and then decide whether it suits you or not. But after the vacation, I definitely bring in a new sourdough.

Hello! And if you just leave it in the refrigerator?

In ten days it will turn sour, then it will take a long time to revive (and not the fact that it will work out).

Thanks for the answer. I'll think.

[ludmilka]

ludmilka, I divided the leaven into 2 parts, one lives with me, the other with my mother. Mom certainly does not feed her, there is no time. and when I come to her, I feed her. I bake bread only with this leaven. the last time I fed 10 days ago, and yesterday I was a guest and baked again. And lo and behold, for the first time in 2 months of my practice, I got bread with a perfect roof. flat standard loaf. This is what I am writing about feeding, my experience. I feed exclusively rye and add a teaspoon of malt. Water 250ml + 50milk)

I thank the author of this wonderful recipe for delicious bread and for detailed recommendations on feeding the sourdough to increase its strength !!! :) The bread turns out to be delicious (I cook for my family and for my parents). Once again, MANY THANKS! By the way, for wheat and rye bread - too! I only cook your bread :) I just add flaxseeds to the "white"
I have a question ... If someone could answer it, my heart would feel better, but doubts plague me ... On the 4th-5th day, white dots appear on the bread. At first it seems that this is flour ..., but then the size of the formations increases and the area, and on one of the black bread there was mold directly ...:, (How so ??? Why does it depend? Why ??? I convince everyone around that my bread is useful, that it can lie for at least a year (I read this somewhere) and nothing will happen to it, it just gets stale.

Hello everybody! all the same, I decided to write too ... so I can't understand what I have like that ... also an eternal sourdough grove ... so I found your recipe and put some bread ... only immediately ran into a problem. ... x. I have a Panasonic 2501, so my deferral starts from 6 hours. but how to put it for 3 hours? so as not to run and not bide the time ?? Well, okay, I waited a while and turned it on, but after all, in Panasonic, the kneading does not start immediately .. what about this standing? I got some bread, of course it was very tasty, but unfortunately the bun was small, less than half a bucket. and the roof cracked a little. And I also want something as beautiful as yours ... what can I do with my mind ..

Well ... with x. I sort of figured out more precisely with a delay. .. but the question of kneading and interests ... I tried to overfeed the sourdough. Tomorrow I'll try to put some bread again .. I will hope that everything will work out ..

[Iriska-Irochka]

Iriska-Irochka, everything should work out!
Successful baking and delicious bread!

I don't understand anything ... again the same small and the roof cracked