Wheat bread with rye sourdough

[Svetlana]

Svetlana, great! The crumb looks very appetizing!

[Nadushka_Sh]

Nadushka_ShAnd how fluffy and homey he is. You take it in your hands and feel it as if it breathes

[Svetlana]

Svetlana, I completely agree! I baked Darnitsky yesterday. Do not compare with the store. It smells like living bread!

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). and in this rye bread, the sourness is not at all greater, barely perceptible, very pleasant. Such rye bread rises during proofing almost to the very top of the bucket

Maria is this rye bread recipe? I want to try it.




let us suppose. I didn't bake for a couple of days, but I fed the leaven), I didn't understand this moment.

if a lot of sourdoughs have accumulated in the refrigerator in storage (well, let's say I didn't bake a couple of days, but I fed the sourdough)

did not understand this moment, how often should she be fed?

[orange]

orange, I deduced for myself a feeding scheme without residues. I store about 30 grams of starter in a small jar, for this I feed 5 grams of active starter with 10-15 grams of water and flour, that is, 5:10:10 or 5:15:15, and immediately put it on the refrigerator door. Until a week she stands there quietly. When I go to the oven, I take it out in a couple of hours and leave it at room temperature. As soon as I got up, I put the dough on the basis of an extra 5 grams. Well, after the dough is ready, I put 5 grams in the refrigerator again. It happens that I miscalculate and put less dough, then I scrape off the walls and put it to 10 g of water and 10 g of flour. I hope I wrote it clearly))

Thanks Nadia. Explained, This option is better than throwing away the leaven. I just decided to check the maturity of the leaven; I fed 2 spoons 100 + 100 .., put it to the battery. The process itself is interesting. Let them bake the excess I will give to my friends.

[Svetlana]

Svetlana, of course! Until the leaven came into force, I had to throw it away, and then I brought out such a scheme. The most convenient thing is that the sourdough in the refrigerator grows rather slowly, and you can remove the required amount in advance. For example, now I bake Darnitsky bread several times in a row. The recipe requires 130 g of ripe sourdough. I feed my sourdough to just that number and take it away. I thought of a stove - I get it. It warms up, rises - and I get the amount of working starter I need.

Nadia that is, you take 130 grams of Sourdough from the fridge and don't feed it? Are you waiting for it to get warm? And in the dough ?? I did not get that.

[Svetlana]

Svetlana, Yes. She is fed, but matures very slowly in the refrigerator. When I take it out of the refrigerator, it starts to ripen. And on this ripe sourdough I put a dough, because for this recipe it is necessary. If in the recipe the leaven immediately goes into the dough, then I put it right away.

Wheat bread with rye sourdough

Category:
Sourdough bread
I changed your recipe a little, the ferment active from the refrigerator 220 g immediately into the mold and all the ingredients as expected, I put French bread without delay, it turns out even better, in any case I liked this one more, and I feed the ferment a couple of spoons in the refrigerator, feeding once a day, I eat it alone, so that in 4 days 220g is typed again, and I continue everything over again.
Wheat bread with rye sourdough

Category:
Sourdough bread

Ingredients


Leaven

218 - 220 gr.



Warm water

290 - 300 ml.



Rast. oil

2 - 3 tbsp. l.



Wheat flour varieties

450 gr.



Salt

1 tsp



Sugar

3/4 Art. l.
Cooking method


Immediately I apologize - this is not really my recipe: I took it somewhere here on the forum and then modified it for myself. I just wanted to leave a comment in the discussion of this recipe, but I could not find that "native" one, I already forgot what it was called and who posted it. I really like to put it on a timer with a delay from the evening.

So, the modified recipe: we take out the leaven from the refrigerator (100 - 150 grams), add 100 ml to it. VERY warm water and 100 gr. rye flour, knead and immediately measure in a bucket of cotton 220 gr. We put the rest of the starter in the refrigerator until next time. Add 290 ml to the bucket. warm water, rast. butter, flour, salt, sugar. and send to x / p. We expose the program "French bread" (I have "Panasonic" - 6 hours) with 3 hours of stitching. If the leaven is strong, then 2 hours of delay is enough. I sometimes replace 50 - 100 gr. flour of the highest grade for the same amount of whole grain wheat flour. but then you need to take 300 ml of water. You can bake this bread without delay, only the sourdough must be allowed to ferment in a warm place for 3 - 4 hours. Try it, the bread is very tasty, not sour at all and it is very convenient that it is baked at night, and in the morning there is fresh, hot bread on the table.


The dish is designed for

Weight 1000 grams.
Time for preparing:

8-9 hours.
Cooking program:

French bread (6 hours)

Ingredients


Leaven

218 - 220 gr.



Warm water

290 - 300 ml.



Rast. oil

2 - 3 tbsp. l.



Wheat flour varieties

450 gr.



Salt

1 tsp



Sugar

3/4 Art. l.
Cooking method


Immediately I apologize - this is not really my recipe: I took it somewhere here on the forum and then modified it for myself. I just wanted to leave a comment in the discussion of this recipe, but I could not find that "native" one, I already forgot what it was called and who posted it. I really like to put it on a timer with a delay from the evening.

So, the modified recipe: we take out the leaven from the refrigerator (100 - 150 grams), add 100 ml to it. VERY warm water and 100 gr. rye flour, knead and immediately measure in a bucket of cotton 220 gr. We put the rest of the starter in the refrigerator until next time. Add 290 ml to the bucket. warm water, rast. butter, flour, salt, sugar. and send to x / p. We expose the program "French bread" (I have "Panasonic" - 6 hours) with 3 hours of stitching. If the leaven is strong, then 2 hours of delay is enough. I sometimes replace 50 - 100 gr. flour of the highest grade for the same amount of whole grain wheat flour. but then you need to take 300 ml of water. You can bake this bread without delay, only the sourdough must be allowed to ferment in a warm place for 3 - 4 hours. Try it, the bread is very tasty, not sour at all and it is very convenient that it is baked at night, and in the morning there is fresh, hot bread on the table.


The dish is designed for

Weight 1000 grams.
Time for preparing:

8-9 hours.
Cooking program:

French bread (6 hours)


[/ quote]

DO NOT WAIT UNTIL IT RISES, IMMEDIATELY REMOVE IN THE REFRIGERATOR FOR STORAGE !!! This is a very common mistake!

if you remove the leaven right away, the yeast will still sleep in the fridge, because their appetite has not yet woken up, yes / no?

[Newbie]

Newbie, in my refrigerator it is not very cold, in 4 days it rises with feeding 1: 1: 1.

Girls I'm asking.
The bread is below the bucket, the roof is torn. I don't watch the gingerbread man. From 450g of wheat 100g I replace it with whole grain. Postponement 4 hours. I add a little malt, corn bran and dry garlic. The sourdough smells like apples. Can I check the leaven? Like I did it recently. Maybe someone will lead you on the right road?

if you remove the leaven right away, the yeast will still sleep in the refrigerator, because their appetite has not yet woken up, yes / no?

Not quite so, the yeast continues to work even in relative cold (up to + 4 *), only less actively, but the ICD, on the contrary, falls asleep. If you constantly store the starter culture only in the refrigerator, then the balance gradually shifts towards the yeast.
I "succeeded" and now my "cold" sourdough smells not like an apple, as before, but vodka.

The bread is below the bucket, the roof is torn. I don't watch the gingerbread man. From 450g of wheat 100g I replace it with whole grain. Postponement 4 hours. I add a little malt, corn bran and dry garlic. The sourdough smells like apples. Can I check the leaven?

If the leaven smells good and bubbles, then it is not the case. Adding flour and other things requires more liquid, most likely your bread did not have enough of it. And yet, bran and other fiber weaken gluten, respectively, such bread will always be lower and denser than pure wheat, or rather white (but healthier).

Thanks for the recipe Amount of water used less as suggested. Children appreciated

[Crown]

Crown, Sourdough

smells good and bubbles, then it's not

... the sourdough does not particularly bubble in the refrigerator, the appearance of the bread is not happy, I must have gotten lost, I don’t understand why he needs it. I add only malt, and the result is the same in the photo below, although the taste is excellent., The sourdough smells okay. The bread is below the bucket.

sourdough does not bubble much in the refrigerator.

Bubbles when it gets warm, well, feed it if she is hungry.

the result is in the photo below,

I would still play with the liquid, adding a tablespoon, but in general, I always pre-soak the bran and seeds added to the dough. Perhaps, during the kneading time, they do not have time to absorb enough water and at first the dough looks normal in terms of the flour / water ratio, but by the time of baking this balance shifts.
Do you check the proofing of the dough before baking?

[Crown]

Crown, I will describe how I do it, correct what is wrong. I take out the leaven from the h-ka (I always have 20 grams.
I add 120 rye and 120 water.
I weigh 220 in HP, the rest in X-k.
Pour 270 ml with warm water
I add everything else according to the recipe + a little malt.
And I start the program French + delay 4 hours (hp Panasonic257)
I don't watch the process.
Sechas fed Z.
And put it in the sun to see what happened to her and how .. Will I wait for the bubbles if not to overfeed the bubbles?

I take out the leaven from the h-ka (I always have 20 grams. I add 120 rye and 120 water. I weigh 220 in HP, the rest in Kh-k.

That is, you add all this flour and water at once and do not even wait for active fermentation and the rise of the sourdough?

I don't watch the process.

And don't you look behind the kolobok?

And she put it in the sun to see what happened to her and how ..

There is no need for the sun, just a warm place is enough.

Will I wait for bubbles if they don't bubble overfeeding?

With such an abundant feeding, just wait, you should not feed additionally, the starter simply cannot quickly master such an amount of fresh flour.

YES.

I don't see myself leaving the house.
I'll try to choose a day to be at home and do everything scientifically. Probably so.

[orange]

orange, feed the starter after the refrigerator fractionally, it is better to feed the flour and water that you add at the same time two or three times, waiting for the maximum rise after each feeding. And only after that add the remaining ingredients to the resulting sourdough-dough.

Good day. I liked your recipe, but bread like yours doesn't work. The bread maker is the same. It turns out on the mold floor and the lid cracks.

I do exactly the same. I baked it once, in the morning I laid the ingredients exactly according to the recipe, put it on the "French" program with stitching for 3 hours and went to work, in the evening I took out the bread, which was rather low and with a torn roof. In my opinion, there was not enough liquid, the bun remained uncontrolled. Today I'll put it on the night, add a little more water. I'll see what happens. Although the taste of the bread was excellent, so I will repeat it more than once.