Admin
Shaped wheat bread with hercules sourdough

More details about herculean leaven can be found here:
Lactic acid starter culture from Admin. (post # 27)
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3394.0

What you need:

Hercules Leaven - 2 full cups
Wheat flour - 520 grams
Curd serum - 120 ml.
Sugar - 1 tbsp. l.
Salt - 1.5 tsp.
Sunflower oil - 2 tbsp. l.
Yeast - 1.5 tsp.

As part of the starter culture, about 150 grams of long-boiled oatmeal was fermented on cottage cheese whey.

What to do:

Put food in the bread maker (I put liquid foods first, then add flour and various additives to them)
We knead the dough in a bread maker.
As a result, we get such a neat, soft kolobok.

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It should be noted that the inside of the bun is very soft, but outside it keeps its shape well. Apparently this is due to the property of rolled oats, to be viscous and stick together. Herculean flakes are not felt at all in the dough, they are dispersed in the dough.

We form a bar and put it in a mold for proofing. The dough is very pliable in work, does not stain your hands, you need very little flour for sprinkling.
Proofing was done in the oven at a temperature of 35 * C. Although it should be noted that the dough began to rise well on the stove under the towel, despite the room temperature of 20 * C.

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Here is the state of the piece at the end of the proofing, which lasted only 1.30 in time.

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Without removing the dough piece from the oven, turn on the oven preheat to 180 * C, for about 15-17 minutes, during this time the dough still has time to rise.

Bread baking begins, which lasts 1 hour in time. After 30 minutes, I lower the temperature to 170 * C, insert the temperature probe, after another 15 minutes I lower the temperature to 165 * C, since the crust is very brown.

Here is bread and ready

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Here's a "hog" turned out

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She cut the bread in the morning, for breakfast.

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See how airy bread is in a slice.

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The result is a nice tasty lunch bread and sandwiches.
The good taste of table bread, sour sourdough is not felt at all. The color of the bread turns out to be a little gray. I think this bread is worth making. The dough based on hercules sourdough proved to be good, it was pleasant to work with it.

At home, the bread was approved.

Alexandra
What a handsome man! Anything expensive to see

Admin, and there are no plans to experiment with whole grain flour (whole wheat wallpaper)? Well, you know my dietary requests.

It seems that whole grain (at least 40-50 percent mixed with white) on a herculean sourdough will be very interesting. It would be possible to add rye flour, but not to the leaven, but to the dough. I posted a recipe for whole grain sourdough bread using a portion of rye flour - a completely different taste than loose rye sourdough bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3744.0
In general, we are waiting for new experiments
Admin
Quote: Alexandra

What a handsome man! Anything expensive to see

Admin, and there are no plans to experiment with whole grain flour (whole wheat wallpaper)? Well, you know my dietary requests.

It seems that whole grain (at least 40-50 percent mixed with white) on a herculean sourdough will be very interesting. It would be possible to add rye flour, but not to the leaven, but to the dough. I posted a recipe for whole grain sourdough bread using a portion of rye flour - a completely different taste than loose rye sourdough bread
In general, we are waiting for new experiments

Thank you! For this bread, dishes are needed "wider", did not expect that it would come out like that.
The dough is very interesting, which means the properties of rolled oats (oats) to glue (jelly), and the dough is plastic, it seems very soft, and at the same time the bun does not creep.

Alexandra, I don’t have whole grain flour now, but I don’t really want to go to Moscow and look for it there in the city, after all, the train is 1.5 hours, and it’s lazy for me to get out of my "village", like I am here not bad, everything is there.
You quickly get used to good air and a quiet life, it turns out it's not even that bad.

If possible, I will definitely try.

Here's what I thought. Flour is in the leaven, not in the dough! At the same time, there is a process of fermenting together flour (oatmeal) with fermented milk products, it is everything that is fermented together. Where did the rolled oats go during fermentation - it is not there, fermented, another dough in consistency turns out!
You just have to try it yourself.

And the bread is delicious, and it hasn't been there for a long time, it's gone very well.
Good bread is somehow sold very quickly and imperceptibly.
Admin
Here are two more breads with hercules sourdough - baked today.

Made in two forms, dented past pastries. Topping and shaving brush - beaten egg and seeds of black cumin and colored sesame seeds. From above I made pinches with scissors.
The bread turned out to be very soft inside, it breathes downright.
Now it is cooling down, the photo will be in pieces tomorrow.

Shaped wheat bread with hercules sourdough (in the oven)

The bread is cold. Here are slices of bread, I took a large photo on purpose to see the texture of the finished bread.

Shaped wheat bread with hercules sourdough (in the oven)

In this pastry, I made changes to the recipe published in post # 1, namely:

herculean sourdough - 3 cups
wheat flour - 520 grams
sugar - 1, tbsp. l.
salt - 1.5 tbsp. l.
olive oil - 3 tbsp. l.
yeast 1.5 tbsp. l.
water and whey - no.

The bread was kneaded only with liquid sourdough (3 cups) without adding any other liquid.
The dough turned out to be soft, pliable, with stickiness inherent in rolled oats. Butchering was nice. The dough contains a sufficient amount (even a lot) of long-boiled herculean flakes, but in the finished bread they are not felt at all either in appearance or in taste. The flakes dissolve completely in the dough.
Divided the dough into two loaves, it turned out to be two good-sized loaves in tins 24 and 30 cm long.
A note on the texture of the test:
The leavened dough only (no water or whey added) rises well, but a little slower and not as high as in the first version.
The taste of the bread is good, the sourness inherent in the sourdough is felt, good light table bread, unobtrusive taste. The color of the bread in the cut is not white, but a little grayish.
A very good taste is given by a sprinkle of multi-colored sesame (I bought it in the market from the Uzbeks).

I liked the bread at home, you can bake any of the two.
Tanyusha
Admin what a beauty, I will definitely do drooling over the weekend. Admin did you get two bread out of the number of products given in the recipe above?
Admin
Quote: tanya1962

Admin what a beauty, I will definitely do drooling over the weekend. Admin did you get two bread out of the number of products given in the recipe above?

Yes, that's such beauty, I agree

Look above, I gave a description of the additions to the recipe for this baking.
Tanyusha
Yesterday I baked bread according to the first recipe, only instead of whey I took mineral water. I baked it in a bread machine, I liked the bread very soft and tender with a slight sourness, the rolled oats do not feel at all, it seemed to dissolve. In the morning, half has already left, if I take a picture in the evening.
Admin

With an initiative for this bread
Tatjanka_1
today I baked 1 recipe in HP, I have 50g of flour. less went, could not get used to the kolobok, in appearance it seemed to have already formed and the flour was still 100g. was not included as per the recipe, so I added 50 grams just in case,
rose very well, but in the middle of baking I saw a flat roof, this is normal?
Otherwise, everything is fine, delicious
THANKS Admin for the recipe
Admin I still didn't understand with what calculation I should feed the herculean sourdough to get 2-3 cups per recipe. 3X (40ger. + 50 sour milk products)

DSC06079KL15.JPG
Shaped wheat bread with hercules sourdough (in the oven)
Angelinka
I also got this bread !!!
AdminThank you for the recipe and the leaven!
(less flour went into the dough than according to the recipe)
Admin

Happy for you Bake and eat for health
Angela Leonidovna
Super!!!
Krasnoyarochka
Admin, I want to bake according to your recipe. Tell me, how much is 1 cup of sourdough in grams or ml?
Admin

The volume of the cup is standard - 250 m. L. glass

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