Rye bread on kefir sourdough by the method of long fermentation

[Stage 1. Dough preparation]

Rye bread on kefir sourdough by the method of long fermentation

Category: Sourdough bread

Ingredients
Leaven	550 gr.
The water is lukewarm	270 ml.
Peeled rye flour	150 gr.
Wheat baking flour	200 gr.
Spelled (can be replaced with bakery)	170 g
Salt	13 gr.
Panifarin	3 tsp
Agram	2 tsp
Rye malt	1.5 tbsp. l.
Ground coriander	3 tsp

Cooking method

• Kefir sourdough, fed for 3 days with rye flour.
  
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• Stage 1. Dough preparation
  
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• Mix the ingredients and knead the dough on a floured table for 10 minutes.
  
• You can do this in a bread maker. The dough should barely stick to your hands when pressed, but not stick.
  
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• Stage 2. Fermentation
  
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• Place the dough in a tall bowl, cover with plastic wrap and place on the least cold shelf in the refrigerator for 24 hours.
  
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• Stage 3. Loaf shaping and proofing.
  
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• Take out the dough, place on the table. It should not stick, but if it sticks a little, sprinkle the table and top of the dough with wheat bran.
  
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• Form a ball, all the time turning the dough in a circle and keeping your palms at your sides, without pressing from above, and without deforming, for a couple of minutes. At the bottom of the loaf, a retracted center forms, like a trace from the shaft of a bread machine. The loaf is formed. If the shape is not round, first form a ball, at the end give an oval shape without flattening on top.
  
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• Lightly grease the mold with vegetable oil, sprinkle generously the sides and bottom with wheat bran. Place the formed loaf, sprinkle with bran on top, cover with a towel.
  
• Proofing at room temperature for 5 hours.
  
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• Stage 4. Bakery products
  
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• Make cuts on the loaf with cooking scissors or a sharp knife.
  
• Place the lidded loaf dish in the cold oven. Switch on, set the temperature to 250 degrees and bake for 45 minutes.
  
• Then remove the lid, reduce the temperature to 230 degrees and bake for another 15 minutes.
  
• The doneness of the bread can be checked with a meat thermometer. The temperature inside the finished loaf is 93 - 96 degrees. If less - you need to bake.
  
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• Take out the form, let stand with the prepared bread for about 10 minutes.
  
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• Take out the bread and place on a wire rack.
  
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• Cut after cooling completely, after about an hour.
  
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• The cut exceeded my expectations. Very thin delicate crispy crust and the softest porous crumb with a brick-like aroma, but much more aromatic.
  
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• I will sum up. The experiment can be considered successful.
  

Note

The recipe is based on Lionel Poliana's whole-grain Parisian bread previously posted by me, from the website 🔗 (is there a video).

However, the recipe, the ingredients and even the technology itself have undergone such significant changes that I think it turned out to be a completely different bread.

Gone is the preliminary 12-hour stage of making a whole grain starter culture from sour starter dough, water and whole grain flour - after all, we bake rye bread and we have a ready-to-use rye starter culture on kefir from Admin.

New ingredients, familiar to us for rye and not used for whole grain bread, have appeared - malt, agram, panifarin, coriander.

The proofing bowl has disappeared, the loaf is fermented right in the form in which it will be baked.
And the form is put in a cold oven along with a loaf, and not heated up empty.

One thing remains, the long-term fermentation method.
The method of baking in a ceramic dish closed with a lid also remained.

[Alexandra]

Alexandra, SUPER

A question for filling, what do you have more - sourdough or desire to bake bread, which are poured on us, and what

[Admin,]

Admin,

Both breads - oat and rye - are scheduled experiments this weekend.
Another transcription of rye from the leaflet of the House of Bread, it's just that everything cooked last weekend ended in working days
Well, once a little more sourdough turned out to be pancakes and "Easter cake"

I just didn't bake for several months at all, I even gave away the bread maker.
Now the second stage, with a new bread maker and new ones, albeit more complicated, but also healthier for my diabetes and to normalize my weight, and most importantly, interesting recipes to use.

Your kefir starter was the catalyst for the process. Before I read and thought - such fuss, and most importantly, it is difficult to grow, you have to sit at home for several days and look after, there is no such time.

She grew up over the holidays - and it began. it turned out that not only is it nothing complicated, but these experiments are simply addictive ...
All week I have been thinking about, preparing, reading, mentally scrolling through what I can take and what to change, from Wednesday I start feeding our Tamagotchi.
And on Friday night I start ... I grab both nights

[PRAISE BRAN]

By the way,

PRAISE BRAN how to sprinkle

All the times that she used wheat bran instead of flour for sprinkling the mold and sprinkling the bread before baking, she was surprised by the awesome smell during baking and the elegant appearance of the finished bread. Recommend

Thanks for the answer!

Is it possible to use a cast iron duck instead of a ceramic mold with a lid?

Is it possible to use a cast-iron duck instead of a ceramic mold with a lid?

Quite!
To make the process easier, let it stand before baking in any shape (a little smaller than your goose dish) on baking paper. Transfer to a hot dish with the paper. In this case, you don't even have to lubricate the gosyatnitsa

Alexandra, maybe a stupid question, but when to sprinkle the bran on the top?
I have now put rye-wheat bread on the French mode. While the temperature is equalizing or just before baking?
I'm afraid to make a mistake.

And your bread is great!
So far I have only kneaded with rye flour-sugar-yeast sourdough.
But oh, how you want one! ...

[Zefirka]

Zefirka

As I understand it, both kneading and baking will be in a bread machine.

If you add the bran right away, they just mix evenly in the dough. I add bran to all breads for good and a nutty flavor.

If you want to sprinkle only the top, grease the top with milk, kefir or tea just before baking or at the very beginning of baking and sprinkle with bran on top

Happy bread

[Alexandra]

Alexandra, Thank you for the answer.

The fact is that after reading the topics about rye bread, I chose this option (for a 50/50 rye / wheat dough):
kneading on the "Pelmeni" mode for 10 minutes,
then a break for 10 minutes,
then kneading again on the Pelmeni mode for 15 minutes.

Then she took out the bun, pulled out the spatula, put the bun in the bucket and set the "French" mode.

What do you think will work out? Bread?

That is, there will be no kneading without a spatula, the dough will come slowly and sadly.

I would like to sprinkle some bran on top now - well, in order to calmly lie down to sleep and wake up only after the stove signal.

[Zefirka]

Zefirka

Now I understood. Still, in this post I talked about baking in the oven, so I didn't immediately switch over and didn't understand the question.

If it is without a spatula, then it does not matter when to sprinkle. You can, of course, right away. Remember to wet the top before sprinkling

[Alexandra]

Alexandra, I went to sprinkle the bread with bran.
And I will definitely fulfill your recipe - very appetizing.

[Zefirka]

Zefirka ,

Are you going to do - write what happened, and if possible, post a photo

Alexandra, tell me, should the bread go up a lot?
I have been standing in KhP (I will bake there) at room temperature for 2 hours now and practically does not rise, although I knocked him on the cumpola slightly when I sprinkled it with coriander grains ...

[klazy]

klazy ,

It should rise at least twice. Certainly not as tall as wheat.Look at the photo on the first page.

of course, thanks ... if it doesn't rise, I will increase the proving time - the sourdough is still a little girl for me - the second cycle of dressing has just started ...
or, if you lengthen the proofer, will the dough become acidified?
from the Christmas tree, I can't even look at the bread now, the baby, as usual, sleeps in his arms: ((

[Alexandra]

Alexandra, tell me for the backward peoples of the "extreme north"
- room temperature - how much?
Because I have from 16 to 18 in an apartment, sometimes it is 20, is it suitable without yeast in such conditions, or maybe you need to create warmer conditions?
Maybe you need at least 22 or 24?

[julifera]

julifera

16-18 is not enough
Recently, I turn on the oven for a couple of minutes to a minimum and then turn it off into proofing.
OR you can put a mug of boiling water down and turn on the light in the oven, change the boiling water as it cools.

[Alexandra]

Thank you Alexandra

oh, great bread turned out
approached no worse than my Borodinsky fit by leaps and bounds!
Thanks for the recipe, Alexandra!

[klazy]

klazy ,

Good health

Alexandra! I baked bread almost according to your recipe - without panifarin, agram, malt. I just recently purchased X / P, but have not yet purchased such ingredients. There is no spelled either, I replaced the baker. wheat and added kvass wort (1 tablespoon) instead of malt. On the other hand, I had an excellent MK leaven and everything else from the recipe. The bread turned out to be very tasty !!!! I baked it in the oven as it should be, but the form for the portion was too big and that's what I did!
It spread in shape, became flat, but the taste is even very good.

[stavusa]

stavusa, good health!

It turned out to be a very nice bread, you can clearly see that it is fragrant and well baked

[Alexandra]

Alexandra,. And how much is 500 ml of starter in grams? It is much more convenient for me to weigh, because 500 grams is always 500 grams. And 500 ml can be different, depending on the leaven: how did it rise, how much did it settle, when it was applied, etc. And what percentage of the leaven? I really want to bake such a useful and low-labor (like bent) bread. And there is a desire "if you bake bread yourself, then make it as useful as possible." There is 100% rye sourdough. If you are still baking this bread and if not difficult .... And one more thing: if you replace bakery flour and spelled (I don’t find it here) with whole grain, do you need to change anything else in the recipe? I really want healthier bread. And so as not to mess with him very much. Or do I want a lot?

[SWIFTA]

SWIFTA ,

I didn’t remake the recipe, and a mistake crept into it - now it has already been fixed
Actually my leaven is measured not in ml, but in grams.
Need to 550 grams sourdough. ...

Alas, I dried my leaven for a very long time and kept it in my refrigerators in a deactivated dry form, I don’t know until what time.
Now I have not one, but two jobs with employment from 7.30 am to 10 pm, so I mostly do quick, yeast-free baked goods.

Well, sweets-truffles without sugar and heavy cream also take away the rest of the time, especially since now I have spun off my little house-site - a subsidiary project of the local one (if you are interested, you can visit by clicking on the signature under this comment).

Therefore, it is best to ask questions to active fermentors in the appropriate Temka. The sourdough was Romina, I think she will gladly tell about it. I remember 100% hydration, that is, half and half flour and liquid, but still a lot of time has passed.

Spelled can definitely be replaced with whole grain one-to-one (or with whole wheat grains, ground in a mill). And white flour should be changed to whole grain, taking into account the fact that in 1 glass of white flour - 150 g, and whole grain - 130 g, and the whole liquid takes a little more. But in general, this is not baked in a bread maker, if the bread is drier or wetter, the oven will handle it anyway. Only a different crumb structure will be more or less coarse / finely porous.

The most useful bread can be baked with sourdough, ripe dough (highly recommended), and long dough. This recipe is really small - labor-intensive, but requires good time planning and at least physical presence at the right time - and, alas, this is exactly what I cannot provide

[SWIFTA]

SWIFTA ,
The recipe was not changed by me, and I crept into it error.
Actually my leaven is measured not in ml, but in grams.
Need to 550 grams sourdough.

Alexandra, SWIFTA, I made a mistake while rewriting the recipe. For which I apologize, I have already corrected it and will try to continue to be even more attentive. Do not order to execute ...

[Viki,]

Expensive Viki,

Many thanks and deep bow for the titanic work of remaking old recipes into a new form, especially mine !!!

And a special thank you for the immediate response and the occasional bug fix!

Alteration in such huge volumes is not an easy task, mistakes can happen, the main thing is to catch them later by joint efforts

THANK YOU!!!

[Alexandra]

Alexandra,! Thank you so much for your answer. I figured out the recipe, now I'm trying to bake it and adapt it to my flour. I take whole grain instead of wheat and spelled, but so far the bread is not very good; rises badly. In short, the process is underway. Thanks again for the idea of ​​such a bread!
Viki, and accept many thanks from me for your titanic work.

Because bread is eaten in one sitting, I kneaded a double portion. Turned out to be so many
I didn't have enough strength to wait, as a result the rules were broken. Prior to that, she was preparing New York with sourdough. For 24 hours he did not stand in the cold - during the night he had already propped up the roof of the pan. Considering this fact, I reduced the time for fermentation of this bread, but it turned out in vain. The bread turned out to be dense, but tasty - sour, with its own, so beloved aroma, which happens in breads fermented in the cold. Next time I will definitely stand all the time frames.
Thank you

[New vitamin]

New vitamin ,

Of course, everything can be chosen and remade for yourself and your preferences, by trial and error. That is why baking is a creative process

This is how it turned out

handsome aakurat

Alexandra, thank you very much for your attention and wonderful recipes !!! We liked it very much !!!

Alexandra! Thanks for the bread recipe! Very, very tasty! Deviation from the original recipe: instead of spelled - wheat wallpaper flour, no agram (no), added a teaspoon of dark honey and a tablespoon of caramel syrup, baked in a hot oven in a cauldron. The bread is amazing - both in taste and in appearance. Only with a well-baked crumb I got holes, like in a ciabatta. I will definitely repeat.

[simulia]

simulia, for good health

Thanks for the recipe. That's what I did. I want to try to make it now without adding rye flour ...

What a pretty bread! Well done!

In addition to MK sourdough on rye, all on wheat 1 s. Not so noticeable in the photo, but it came out much lighter. I figured it out: girl_haha: cover with foil during proofing, rose above the first. Weight 1150. Delicious to the point of impossibility ...

Alexandra, it's not clear from your description about baking - 45 minutes at 250 after heating the oven to this temperature? Or 45 minutes from the moment you put the bread pan into the oven? After all, everyone has different heating times ...

[nvg]

nvg, to be honest, I haven't been to the forum for a long time, and as I made bread in 2008, I never returned to this particular recipe. But in my opinion, everything is written very clearly:

"Place a lidded loaf dish in a cold oven. Switch on, set the temperature to 250 degrees and bake for 45 minutes.
Then remove the lid, reduce the temperature to 230 degrees and bake for another 15 minutes.
The doneness of the bread can be checked with a meat thermometer.The temperature inside the finished loaf is 93 - 96 degrees. If less - you need to bake. "

Nothing has been written about the need to warm up to 250C for some time. And in case everyone has different ovens, it is written that readiness can be checked with a meat thermometer

Alexandra, thanks for your prompt reply! I'm baking right now. Unfortunately, the roof is all cracked and fried even under the lid. I measure the temperature, I have already added 15 minutes, I lowered the temperature to 180. Let's see. what happens! Well, I really want a low-grade bread)))