Shaped wheat-rye bread with kefir sourdough from Admin. ( in the oven)

[Shaped wheat-rye bread with kefir sourdough from Admin.]

Shaped wheat-rye bread with kefir sourdough from Admin.

Today I baked bread on my kefir sourdough, fed with curd whey (new sourdough, second top dressing).





The size of the mold is 24x12x8 cm.

"From joy in the goiter, the breath stole ..." Bread outwardly impresses me, but inside ... tomorrow I find out, it is cooling down.

I'll try which one inside, then I'll post the recipe.



To taste bread for those who love and remember bread from the store. Soft, airy, with taste and smell of spices, with a slight sourness of the leaven. For those who suffer from nostalgia for bread, this loaf even has the same size and appearance and resembles store bread

And of course better than the store

BREAD RECIPE DESCRIPTION

What you need:

Wheat flour - 250 grams + 70 grams (total 320 grams)
Dry kvass SAF - 2 tbsp. l.
Dark beer - 100 ml
Sunflower oil - 3 tbsp. l.
Sugar 1 tbsp. l.
Salt 1.5 tsp
Yeast 1.5 tsp
Liquid kefir starter - 3-3.5 cups
Bread spice mixture - 1 tbsp l.

Commentary on products.
This recipe does not contain rye flour, since there is enough of it in the sourdough - about 200 grams per 350 ml. whey, which is why the starter culture is initially liquid. Details about this method of liquid sourdough information will be given in the topic "Kefir sourdough in the photo".

What to do:

The dough was kneaded in a food processor (or by hand), the bread was baked in the oven.

Pour the liquid kefir starter into a bowl, add butter, dark beer, pour 250 grams of flour, then all the other additives.
We turn on the combine, the dough is kneading. The dough is completely liquid, I had to add gradually another 70 grams of flour on a spoon. The kneading time took about five minutes, since it was clear from the consistency of the dough that there was no need to knead further, it would only become even thinner.

Remember the phrase “rye dough must be kneaded stupidly”. This is exactly the situation when it sticks to your hands and it is impossible to tear it off. Therefore, the combine helped in this situation when mixing. Now I can say for sure that the products are just in the norm in terms of quantity and there is no need to be afraid of the batter, everything is verified in proportions, it will be difficult to make a mistake a second time.

Put the kneaded dough on the table sprinkled with a little flour. The dough must be removed with a spatula, it itself does not want to climb out of the bowl, it smears on the hands and walls of the bowl.

Sprinkle the dough with a little flour on top, carefully roll out a sausage bar from it to the size of a baking dish. If the dough sticks to your hands, sprinkle a little more flour on top, then you can work with it from above, but inside it is still liquid and sticky.

The “bar” formed in this way is carefully put into a mold, which we first grease with vegetable oil and sprinkle with flour.

To clarify - the time for this procedure, starting from the laying of food in a bowl to transferring the finished bread blank into the mold, took no more than 15 minutes.

Cover the mold with the dough piece with a towel and leave it on the table (where there are no drafts) for proofing.
Proofing lasted 2 hours, plus 20 minutes to warm up the oven.

We turn on the oven and heat it up to 220 *. We put the form with bread in the oven for 10 minutes in time, then we reduce the temperature to 180 * and so we bake until tender for 40 minutes. I check the readiness of the bread with a temperature probe. After the baking time of 30-35 minutes, I insert the probe into the bread, and then I track the readiness when the temperature on the thermometer reaches 94-96 *. The result of baking bread is 100% guaranteed.

And this is what happened as a result. It turned out very tasty, take my word for it.I would say the "nostalgic" taste of bread for the past, store bread.
But this is homemade bread!

I wish you all good and tasty bread
Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

P.S. I recently baked bread in a bread maker from exactly the same ingredients, and in about the same amount, see here https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180.
There rye flour and whey were laid separately.
In this recipe, a sourdough was made from rye flour with whey.

And what a different taste these ready-made breads have!
I liked the sourdough bread better.

[Admin]

Admin, as always

I have a technical question
You used glassware.
How does it not spoil when you put it cold in a hot oven?

Otherwise, according to the recommendations from the Breadtopia website, I bake in the oven, as you know, in preheated sealed ceramic dishes. Why preheated - for 2 reasons. First, in this case the dough gives off more hot steam and a crunchy crust is obtained.
And the second and most important - they write. that neither ceramics nor Pyrex glass should be exposed to thermal shock and placed cold in a hot oven.

You can put a cold form with bread in a cold oven, but the result is not so impressive.
So I put the distant loaf on paper in a preheated dish.
And yesterday, a wonderful liquid rye-whole grain dough with sourdough, kept for 2 days in the refrigerator and 18 hours in the room (it turns out the softest large-porous bread with a thin crusty crust), was placed on paper in a hot mold and suddenly I heard a characteristic crunch. Well, only on one side, a small crack was formed, it could split in half. Apparently, the runny dough does not go here ...
Do you have glassware withstand temperature shock or are there any tricks here?

[Alexandra]

Alexandra, Thank you

You can't praise yourself, but I'll tell you. This bread is constantly hungry, I tell myself nizzzzyayaya, but I want more. Even my grandmother, who hates different spices and herbs in bread, eats it in different versions. But, this is a matter of taste, of course, and my bread.

She baked in a glass form, and did the proofing of the dough in it. Proofing for two hours, just on the stove without any heating.
Moreover, when the oven was already preheated to 220 *, I discovered (I lost sight of my emotions) that there was a ceramic plate on the grate in it, and the question of what to do with it now. I decided to put the mold directly on it, like there will be heating from the very bottom, and the dough will not be shocked. I baked it like that, in the top photo the bread just came out of the oven, even with a thermometer. There was nothing in the uniform - she was alive and well, and even bathed in the dishwasher.
It turns out a cold form (room temperature) on a hot ceramic hob 220 *.
The bread jumped out of the mold at once, very quickly and was so soft inside that I thought it was not baked, then I looked - the thermometer showed 95 *, like a guarantee of baking.
The dough was not liquid, but it only held the mold in my hands, if you leave it for proofing without a mold, it can spill out. Inside it is liquid and very sticky, you can only work by sprinkling it with flour.
I also want to say about the crust. The crust was baked until dark, with an initial T * 220 * within the first 10 minutes, then a decrease to 180 *. And I remembered information from books (given on the forum) about the firing of dough pieces in factories. The workpiece was sprayed with water and gave a high T * up to 300, so that a crust formed on rye bread, and then T * was reduced. After baking, I greased the crust with sunflower oil, it became softer, glazed with pleasure, and remained dark. the beauty
This is how rye bread gradually turns out at home, and you begin to understand a little the factory subtleties and tricks. Interesting.

There are no tricks for baking, she told everything as if in spirit. If you have any questions, I will answer.

The tricks turned out to be different. According to the principle - you will suffer for a long time, something will work out! Long observation of the leaven gave another discovery
But I will talk about this in the topic Kefir sourdough in the photo, so that all the material on the sourdough is collected in one place.

I ask you to visit my Temko soon

Admin made a dough for this bread and it turned out to be very liquid, added 100 g of additional flour, but still it is liquid, nothing can be formed from it, I put it right into the mold I will see what happens, Can I add more flour? The leaven was not liquid.

In general, in this recipe, the amount of flour has already been verified. The dough should be liquid. When I put it on the table, it did not hold its shape and was very sticky and sticky to my hands. I worked with him only when she sprinkled it with plenty of flour, that is, this is also additional flour, 50-60 grams was spent on this. After sprinkling, the dough could at least be turned and lifted to fit into the mold. And if you pierce it with your finger, then it will come out all in a liquid rye.
Next time I'll try to make a master class for clarity.

But the crumb of the bread turned out to be airy and easily rose.
Think about adding more flour, if the bread will not become tough later, if only you like this crumb.

The bread lay for a week, and its remnants also remained porous and tasty.

Adminbread turned out wonderful, only due to the fact that the dough is very liquid, it climbed over the edge, in general, the oven must be scraped off the dough. I baked it for a long time, but the crumb is still a little damp, but very airy, the taste is wonderful, and the smell is such an aroma of rye bread cannot be described in words. Admin thanks for the recipe. I will try to post photos tomorrow.

Adminbread turned out wonderful, only due to the fact that the dough is very liquid, it climbed over the edge, in general, the oven must be scraped off the dough. I baked it for a long time, but the crumb is still a little damp, but very airy, the taste is wonderful, and the smell is such an aroma of rye bread cannot be described in words. Admin thanks for the recipe. I will try to post photos tomorrow.

Congratulations

How does leavened bread differ from ordinary bread? And the smell, taste, porosity cannot be conveyed in words
Therefore, the dough must be liquid-soft, so that later it becomes airy and porous.

Now urgently buy a temperature probe, then you will not have to be afraid of a pedagogue, a splinter will not show as much as a temperature probe, the result is guaranteed. The smell of baked bread is even better and more persistent, I kept it for 7 days while eating.
I have tested this on all types of bread.
Also take a look here, the bread is weightless https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3524.0

Good luck!

I would love to buy an Admin thermal probe, but the stores where I visit it is not. Every weekend I visit the store "Your House" and "Mega" did not find it. Alexandra says that there is in the European, but it is necessary to go there on purpose, and the time is sorely lacking.

I would love to buy an Admin thermal probe, but the stores where I visit it is not. Every weekend I visit the store "Your House" and "Mega" did not find it. Alexandra says that there is in the European, but it is necessary to go there on purpose, and the time is sorely lacking.

If possible, order via the Internet, they are inexpensive and even the payment for delivery will still justify itself with baked delicious bread.

Good luck!

Admin my dough was much thinner, but still it turned out very tasty. Everything is not how I will not post pictures, in the evening it is not at all when, but at work there is no opportunity.

excellent master class. It's even somehow scary to try to do the same ...

But there is no need to be afraid at all.

Take the easier option for a start. Here

https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new

The products are practically the same, and the kneading is in a bread maker.

The taste is "tasty" - even at night they sit and eat it with baked milk.

[Admin]

Admin, but can you find out the size of the form? Is this Simax?

[Admin]

Admin, but can you find out the size of the form? Is this Simax?

Under the second photo is the size of the form in which the bread was baked 24 x 12 x 8 cm

Yes, this is a Simax glass form.

Girls, guard ...
it's not even the ruins of the bread factory ...
even the ducks in the pond don't eat
did everything as written ...
cracked bottom

sticky insides

sorry for such big photos ...
Out of annoyance, I poured out all the leaven, both kefir and hop ...

Sourdough has nothing to do with it. What sourdough bread turns out can be seen in my photos.

The bread did not work, which means that somewhere they moved away from the recipe and the baking itself. Look at the photo again step by step.
And post the recipe and baking method on the forum. Let's try to figure it out.

I also baked bread sticks according to the recipe from Admin and I got a wonderful bread, despite the fact that my dough was thin. Only the pictures are not how I will post everything in the evening, not when. You have something wrong with the test.

Wheat flour - 320 grams
Extara-R - 2 tbsp. l.
Milk - 100 ml
Sunflower oil - 3 tbsp. l.
Sugar 1 tbsp. l.
Salt 1.5 tsp
Yeast 1.5 tsp
Liquid kefir starter - 3.5 cups
Bread spice mixture - 1 tbsp l. dry dill
All the ingredients in a bucket, and 20 minutes of mixing. Then proofing in the switched off HP and baking on the 3rd program. Or is this recipe not for HP at all and can only be used in the oven?

The fact is that the leaven has already been tested. I have baked it 3 times already, and according to the recipes from Admin, noral bread always comes out .... but here ... maybe this is because I replaced beer with milk?

nothing to do with milk, but, here, yeast is most likely not very good.

[insipid]

The fact is that the leaven has already been tested. I have baked it on it 3 times already, and according to the recipes from Admin, noral bread always comes out .... but here ... maybe it's because I replaced beer with milk?

Here's another case from your own practice.

Always pour oat flakes for pancakes with kefir, that is, a lactic acid product and, moreover, an old one. The reaction is excellent, which is why I put in the herculean sourdough.
But there was neither sour cream nor kefir at hand. Only old cream and whey.
I thought, I'll mix the old cream with the whey, and that old and that old are all the same.
But, no - not one!
The cream, although old (especially the market), is insipid... And the serum didn't help.
Cream mixed with curd whey did not raise the rolled oats to the level of sourdough!
For 24 hours my porridge stood without signs of life, even throw it away. I decided to cheer her up (it suddenly works out), added only a couple of tablespoons of my rye sourdough and more whey, but much more than created an acidic favorable environment. After a couple of hours, the herculean sourdough began to play, cheered up and then I fed it as needed, only with lactic acid products.
See what sourdough was obtained here

Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3394.0
There is a photo of her at the end of the topic.

And what kind of bread turned out, see here

Shaped wheat bread with hercules sourdough
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3736.new#new

Pay attention to what products I have in my recipe:
dry kvass - malt content
dark beer - malt content
rye sourdough - the content of lactic acid bacteria useful for rye dough
yeast - contains fungi for faster dough proving. (without yeast, the dough will rise - but much longer)
Chicory need not be added, it only gives a darker color.

This is not wheat bread in a dough, where you need to add fresh milk (unleavened).
Rye dough needs a lactic acid environment, as it is written in all works.

Guys! Girls - learn from the mistakes of others, and don't create your own
Write down this example in your notebooks - you can't do that.

In general, I am also in shock, and great
For fresh fresh milk to neutralize the whole process !?

Of course, everything happens, we are not magicians, but only self-taught bakers

Why did you throw out the leaven? Run, turn it back, it has nothing to do with it.

I wish you success! Start all over again, do not get upset, everything will still work out.
But the experience will be.

I'll put in my two words too. I grew leaven, raised ...So I had it in 2 weeks and did not rise at all. It smelled sour, bubbled a little, but nothing more. And I decided to add it to the yeast when baking rye bread. The result is awful - the same stuck together as the previous author. I have left the idea with sourdough, although sour milk is on the window and costs 4 days. Maybe it will wait in the wings

Only sourdough ready for baking is added to bread, and not something that is not suitable for us. such a leaven will not work.

Girls! You need to love and groom what you do, with great desire.

There is such a truth: like - gives birth to like.
As you have treated the product, so does it towards you.

And I got my first rye bread in my life! Thank you very much, Admin! I carefully read all your recommendations, chose lactic acid sourdough and wheat-rye bread for the first time. I grew the leaven for a week, it grew perfectly, looked and smelled like a good leaven should. The recipe retreated a little - there was no dry kvass, I couldn't find it, and I baked a half portion in a bread maker, accidentally poured a double dose of black beer (I didn't halve it). I have a programmable stove Delongy 125, so I set the batch for 45 minutes, and then on heating (35 degrees) for 3 hours. By the look of the dough, after an hour and a half, I decided that it was time to bake, since the growth had stopped and small cracks began to appear along the surface. I baked for 1 hour, I thought at first to bake a little, but according to the thermometer, the bread showed readiness. Alas, the roof failed, it turned out to be flat - probably, one shouldn't be afraid and make the bun a little denser ... But the bread tastes great, and the crumb is very perforated, soft, elastic - excellent. My family appreciated everything, they unanimously said that it was very tasty. So I will continue the experiments - the leaven is resting, in a couple of days I will start feeding and heating it, and then a new bread is just around the corner.

I am sincerely happy for you Talk about your bread with such trepidation

Analyze your baking steps carefully and you will be fine

I wish you success

Yesterday I made this bread and came to the conclusion that bread should always be made in a good mood. And yesterday my family pissed me off and my mood was not very good. In general, my bread did not rise very well yesterday, although it tasted amazing as always.

nothing to do with milk, but, here, yeast is most likely not very good.

I checked the yeast - I baked it with yeast from the same pack of donuts for borscht - the dough rose perfectly

Why did you throw out the leaven? Run, turn it back, it has nothing to do with it.

I wish you success! Start all over again, do not get upset, everything will still work out.
But the experience will be.

Admin, thanks for the detailed advice-answer. You can't get the sourdough back. I will return home in a week and will use lactic acid according to your technology.
I boldly replace kvass with Extra-R in all recipes - not once, before this opus, such a replacement did not let me down.

Yesterday I made this bread and came to the conclusion that bread should always be made in a good mood. And yesterday my family pissed me off and my mood was not very good. In general, my bread did not rise very well yesterday, although it tasted amazing as always.

Therefore, I bake bread at night looking, when I send everyone "on purpose" to whom where. And before that, I will definitely rest a little with my legs, hands, thoughts, I will drink a little good tea, I will select a recipe in advance, I will think over it (what, how, and in what I will bake). I must say that it helps, especially when you do something new.

Admin I bake the same at night looking, but my youth can't calm down for a long time, so I have to bake when someone is spinning around. In general, I love when no one bothers me, so that with feeling, with sense, with constellation.

Here are pictures of my first bread, which I could not insert. Mushroom shape due to the dough trying to escape from the mold.

Here are pictures of my first bread, which I could not insert. Mushroom shape due to the dough trying to escape from the mold.

What a hole inside

And how to taste what the youth said

Admin the young people really liked the bread, they made it quickly. Now I put it again, only added 2 tbsp. tablespoons of cereal 4 cereals we'll see what happens.

The bread turned out to be delicious as always, ate in 1 day, I managed to take a picture only when I pulled it out of the oven. I'll insert the photo later.

I baked bread according to this recipe in a Panasonic bread maker. I didn't find Saf-kvass in America, so I baked without it. The first time it was not baked inside, the second time I put 2 tsp instead of 1.5 tablespoons of yeast and instead of sugar I didn’t put any spices, a little damp from below, and so great! What to do to make it bake better - can reduce the size or even more yeast? My oven is very bad, the temperature is poorly regulated. And 3 cups leaven - is it precipitated or raised? I put the besieged, but warm, not from the refrigerator.

I baked bread according to this recipe in a Panasonic bread maker. I didn't find Saf-kvass in America, so I baked without it. The first time it was not baked inside, the second time I put 2 tsp instead of 1.5 tablespoons of yeast and instead of sugar I didn’t put any spices, a little damp from below, and so great! What to do to make it bake better - can reduce the size or even more yeast? My oven is very bad, the temperature is poorly regulated. And 3 cups leaven - is it precipitated or raised? I put the besieged, but warm, not from the refrigerator.

Take the sourdough already precipitated, I first beat it with a jelly, and then I measure it out with cups.
It is not necessary to increase the yeast, the roof may fall.
Bread is damp because of excess water or not baked. If they baked in the oven, they could not bake.
Learn to determine the readiness of the bread. The best thing if the oven is bad is to buy a temperature probe, then the bread is guaranteed. Upon reaching T * C on the temperature probe 94-96 * C. I bake first at T * C 180, then after 25-30 minutes I reduce to 165 * C, when the crust turns red strongly, and until tender. Try baking with a thin stick, if dry, still wait 10 minutes, just reduce T * to 160 * C.

Good luck! Thank you for enjoying the bread.

HELLO EVERYONE! I WRITE TO THE FORUM FOR THE FIRST TIME, BUT FOR A FEW MONTHS HAVE BEEN LEARNING THE SCIENCE OF BAKERY AND CAREFULLY FOLLOWING THE PROFESSIONALS. REPRESENTING I AM ON YOUR COURT BREAD BAKED ACCORDING TO RUMA RECIPE WITH SOME CHANGES.
1. FOR LACK OF KEFIR SQUARE - OAT-HOPE (IN THE SAME QUANTITY)
2. IN SPECIFICATION OF NO BEER-TEA IN THE HOUSE.
3. BRAN ADDED (2ST. SPOONS)
4. INSTEAD OF CHICORY-BEVERAGE, INSTANT COFFEE "MOSCOW" (BARLEY + RYE + CHICORY)

LACK OF A GLASS FORM - BAKING IN A CAST IRON GUN IN THE ELECTRIC OVEN

RESULT: DURING RESTORATION IN THE ELECTRIC OVEN, THE Dough RISED TWO TIMES IN AN HOUR, THE OAT FLAKES DISSOLVED FULLY AND DID NOT FEEL AT ALL, AMAZING SMELL AND TASTE OF REAL BREAD.
TASTE, COMPOSITION AND EMPLOYMENT ARE OPTIMAL FOR ME.

Well done, EVANGELINA!
The beauty!

"DeGol is cunning on inventions!"
With a gosyatnitsa (instead of a special form), it never occurred to try.

Here is another sample of wheat-rye bread, shape 22x22.

[Shaped wheat-rye bread with kefir sourdough from Admin.]

Shaped wheat-rye bread with kefir sourdough from Admin.

Liquid kefir starter - 3-3.5 cups

Finally it is ripe to bake bread according to your recipe. And a small question arose.

Can you tell me how much your cup is?

I'm baking for the first time and I don't want to be mistaken, because cups are different.

Thank you very much for your reply.

glad to hear

Cup 240 ml. But focus not so much on the number of cups as on the kneading of the dough.
Maybe you will have more or less sourdough, thicker or thinner, you can't always guess.
Therefore, focus on the amount of added wheat flour and the state of the dough.If necessary, add a little more flour. Look at the photo how it looks, and try to do the same first.

I wish you success! To make it all work out!

Today I baked this bread, only there was not so much leaven - I added old kefir. Shape, color, smell - everything is super (y) Similar to our Ukrainian.
One drawback is the roof, separate from all the bread. The second picture shows that it has not tasted yet, it is cooling down.

Oh, what it turned out Now we are waiting for the taste sensations

I could not resist, I cut it hot:

(I take a photo on my mobile phone, the quality is not very good)
Oh my god what a smell
The taste ... I don't know how to describe it, but I like it more than our Ukrainian ... maybe because it's homemade
Thanks, Admin, for developing a recipe that's not very difficult.

"My God, what a smell!
The taste ... I don't know how to describe it, but I like it more than our Ukrainian ... maybe because it's homemade "

As I always like the reaction of people to homemade bread, I'm ready to clap my hands myself

This is my tin bread, the oven does not bake well, the bottom burns and the door does not close tightly
They ate it anyway, cut off the bottom, it turned out delicious bread
Admin, what kind of oven do you have?

I have an email. Siemens oven, with a bread baking mode, including a steam preservation mode, so as not to put water in the pan. I am quite satisfied, I have been using it for 7 months already, there were no problems.

Admin, thank you for your topic. I'm new here. Yesterday I bought a bread maker. I walk around, I'm afraid to start, there are a lot of questions. I climbed to your site and immediately came across your topic. And 2 questions for you. The first is whether it is possible to bake wheat-rye bread in a bread maker, since my oven is not very good. And the second one. I have been looking for a temperature probe in St. Petersburg for a long time. Nowhere. Do not tell me where on the Internet you can order it. I did not find the same. Thank you in advance if you answer.

Admin, thank you for your topic. I'm new here. Yesterday I bought a bread maker. I walk around, I'm afraid to start, there are a lot of questions. I climbed to your site and immediately came across your topic. And 2 questions for you. The first is whether it is possible to bake wheat-rye bread in a bread maker, since my oven is not very good. And the second one. I have been looking for a temperature probe in St. Petersburg for a long time. Nowhere. Do not tell me where on the Internet you can order it. I did not find the same. Thank you in advance if you answer.

I answer.

Look at this bread recipe, it turns out very tasty

Wheat-rye "Darnytskyi" bread by Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.180

or open the first page of this topic, there are a lot of recipes for rye bread.

The thermometer must be searched for on request in the internet. Thermometers for food, for the kitchen.

Admin, thank you for your topic. I'm new here. I bought a bread maker yesterday. I walk around, I'm afraid to start, there are a lot of questions. I climbed to your site and immediately came across your topic. And 2 questions for you. The first is whether it is possible to bake wheat-rye bread in a bread maker, since my oven is not very good. And the second one. I have been looking for a temperature probe in St. Petersburg for a long time. Nowhere. Do not tell me where on the Internet you can order it. I did not find the same. Thank you in advance if you answer.

I bake this bread in a bread maker. Instead of dry kvass and beer, I put ordinary kvass. I reduce all products by 2 times, otherwise they will not bake. It turns out a regular-sized loaf