Sourdough rye in a bread maker (hand-kneaded) - simple and quick

Three months ago I decided to bake bread. I bought a cheap bread maker (Orion-206 for $ 66), surfed the Internet (including this site - thanks to all its participants!), And began to bake bread.
First, I successfully baked white bread in a bread machine using store yeast (recipe from the instructions for the bread machine and the "French bread" mode) - the first time everything worked out and it was quite tasty. But I quickly got bored - and there are no problems, and the bread, although tasty, is white. And I need black. Yes, and not only good things are written about shop yeast.
I tried to bake rye bread (rye flour is more than half of the total filling) with store yeast, store yeast, beer, kefir, etc. - not that, the dough rises poorly, not stable, and in many cases it is expensive. I read it, thought about it - and decided that rye bread could not be baked using store yeast and other store additives.
What remains is only homemade sourdough.
Again I climbed on the Internet (including on this site) - and even if you do not pay attention to the purely feminine lisp ("Musyusechka, what kind of bread you have" ...), hundreds of photos of the same loaves, etc., you still get the impression that sourdough rye bread is very difficult, laborious and mystically unstable - and prayers, and the phases of the moon, and cook, and jump around the oven with a thermometer, and take into account my periods (what if I don't have them anymore?).
Grieved - and went on the second round. I found our website in Germany with very good material from Anna (many thanks to her!) Https://Mcooker-enn.tomathouse.com/s-image/547/member843.html - I liked it, tried it - and again everything worked out right away. Real rye bread! And technology for men! I've been baking 2 - 3 loaves a week for 1.5 months already.
Something I have simplified - and bring it to your attention.

So, rye bread like a man (even from Annushka from Germany). But Anna should not be offended - I think that bread was baked this way both 100 and 1000 years ago.

Technology requirements:
1) simple;
2) stable;
3) fast;
4) cheap;
5) regardless of any store additives.

In the extreme case, only rye flour is needed to make rye bread using this technology. And that's it! (water is everywhere, and salt is not necessary, but salt is tastier).

Preparation of the leaven (usually once - if the leaven is not stolen or it does not disappear - but for this you have to try!). Observe cleanliness!
Day one: 70 g of rye flour and 70 -100 g of lukewarm water (25 - 30 degrees C), stir in a bowl of 2 - 3 liters, cover with a lid (preferably with a small gap) and put it in a warm place for 24 hours. The leaven does not like anxiety during the warming process - do not touch it, do not chatter or wobble!
Second day:. Add 70 g of rye flour and 70 g. lukewarm water, stir, cover and put in a warm place again for 24 hours.
Day three: Same as on the second day.
Day Four: The same as on the third day.
And you can bake bread.

Baking bread for the first time

1) We have about 560 g of sourdough (from 280 g of rye flour and about 280 g of water) in a bowl with a capacity of 2.5 - 3 liters.

2) put about 100 grams of the finished starter culture in a clean jar and put the refrigerator. 700 g of sourdough left in the bowl Keep clean!

3) Pour (preferably in another bowl) and stir:
300 gr rye flour;
200 gr of premium wheat flour;
15g of salt.
You can add 1 to 3 teaspoons (tsp) of cumin seeds, 1-2 tsp. ground coriander and 1 tsp. ground cinnamon.

4) add 200 - 230 g to a bowl of sourdough. water and stir.

5) pour the mixture mixed in step 4 into a bowl with liquid sourdough, knead the dough, close the lid and put in a warm place for 30 minutes.

6) The second time we knead the dough, put it in the container of the bread machine, compact, level the top, make cuts on the top of the dough with a depth of 3 - 5 mm (diagonally, 2 - 3 cm between the cuts). You can sprinkle it with a little flour.

7) We put the container with the dough in the bread maker, the "baking" mode (in my Orion 206, the duration in this mode is 1 hour), the "crust" mode is dark, we set the timer from 3 to 3.5 hours (that is, 2 - The dough will rise for 2.5 hours and bake for 1 hour).

We are waiting for it to be baked (baked?). We take it out (do not keep it in the oven for a long time), dry it (from 2 hours or more).

We're eating.

Bread baking for the 2nd, etc. times

For subsequent baking of bread in the presence of 50 - 100 g of sourdough in the refrigerator:
1) we determine the desired time for the completion of bread baking and 16-18 hours before this moment we take out a jar of sourdough from the refrigerator, wait about an hour for it to heat up, stir the sourdough in a bowl with a capacity of 2.5 - 3 liters with the addition of 200 g of rye flour and 200 grams of lukewarm water. Cover with a lid and place in a warm place.
2) Approximately 4 hours before receiving the finished bread, proceed to steps 2 - 7 of the previous section (baking for the first time).

That's all. Write for a long time, but do it quickly.

Recipes (except for the ratio of sourdough and rye flour - although this can also be changed - read Annushka) can be changed and expanded, and almost anything can be added. For example, lately I have been using this recipe (and now baking ends - and how it smells!):

350 - 400 g of leaven (preferably at least 300 g!);
300 gr rye flour;
100 grams of premium wheat flour;
100 grams of whole wheat flour;
50 grams of wheat bran;
25 grams of buckwheat flour (I tried 100 grams, but as for me it stinks of buckwheat);
15 grams of salt (more is possible - as to whose taste);
3 teaspoons (tsp) cumin seeds
2 tsp ground coriander;
1 tsp ground cinnamon;
2 tablespoons (s. L.) Milk powder (you need to put it somewhere).

I'm going to take out the bread.

Success to everyone!

I tried to prepare a similar starter culture. The recipe was called the Mustard Glade recipe (in the Tula region we have such a cool ecologically clean new farm and there was a great article about it in the Gastronome, from where I stole the recipe). The sourdough was a mixture of 50 grams of rye flour and 50 grams of water, and every day 50 grams of both were added each day (you have 70 grams - there is practically no difference). It's bullshit, sorry for my French. I do not know why. She twice went through the stage of infection with harmful microflora (something like mold), I washed her, while she never bubbled like a human. And I seem to be dealing with sourdoughs already decently and not quite a beginner. I took offense at her and was left alone again with my Kalvelevskaya.

By the way, it's better not to store the starter in the refrigerator.

Welcome to our forum. But why not show us the photo yet? Afraid of lisping? And we have here not a dry book of recipes, but a forum, we communicate here, together we rejoice in a successful bread, together we solve the problem of "why it does not work out." And we grow sourdoughs and bake rye, for us this is not a problem, even in the KhPeshke, even in the oven.

I did not want to offend anyone - I apologize, doubly to the authorities. In principle, I am not against expressing emotions in forums, but because of this, you have to spend more time reading the forum. I am not harmful, I am malicious (but I am constantly working on myself)!
And in my message, I wanted to emphasize mainly that bread is simple to bake, but you need to choose stable recipes and technologies and depend less on environmental conditions.
By the way, I have a mistake in the text - in item 1) not 800 (400 + 400), but 560 (280 + 280).
For Chuchelka (sorry, that's the name).
For the last few months, for the first time in my life, I began to cook (bread, pickling cabbage, yoghurts, etc.), and found out that in microbiological processes (fermentation, etc.), the composition of microorganisms in the kitchen is very important - and under certain conditions " the wrong "microorganisms can get into the leaven and spoil it." So what - throw away the spoiled one and try again. Moreover, this does not depend on the traditional cleanliness in the kitchen - I have, to put it mildly, not very clean, but the microbes are good.
In addition, I bought a germicidal lamp and sometimes (so as not to kill the "good" ones), leaving for work through the timer (2 - 4 times for 30 minutes) I turn on this lamp in the kitchen and in the bathroom.
And if my colleagues do not get the sourdough, I give them mine (it is beneficial - if my sourdough is lost, I will take it from them). Apparently, "good" microbes live in my kitchen. In addition, in my message in the right places I wrote "Observe cleanliness" - pour boiling water over, etc.

[Sergey Rzhanoy]

Hello, Sergey Rzhanoy! Happy New Year!
Recently, in search of information about starter cultures, I found on the Internet Annushka from Germany, which brings up children and loves sewing and baking - Many thanks to her for the clarity of the information posted. I was very interested in her baking method and sourdough recipes: ,
but the hearth was not quite high.
Maybe the addition of dry anise to the dough (instead of coriander) embarrassed the rise of bread, maybe the cold January weather, or maybe the microflora from my kitchen left to chat to neighbors

but the bread is extraordinarily tasty, and what a gram of wheat flour amuses!
I dare to ask: have you figured out what a STARTER is?
Have a boring evening!

On our forum, there are also quite different options for growing starter cultures. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0 and even more recipes for baking bread using it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30.0

Good luck with bread and nice communication on the forum

[what if I no longer have them?]

Again I climbed on the Internet (including on this site) - and even if you do not pay attention to the purely feminine lisp (“Musyusechka, what kind of bread you have” ...), hundreds of photos of the same loaves, etc. that sourdough rye bread is very difficult, laborious and mystically unstable - and prayers, and the phases of the moon, and cook, and jump around the oven with a thermometer, and take into account your period (what if I no longer have them?).

So they were before ?!
Who can you not meet only on the forum!

[kava]

On our forum, there are also quite different options for growing starter cultures https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0 and even more recipes for baking bread using it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30.0

Successful bread and pleasant communication on the forum

Dear Moderator, kava
Thanks for the links! Great !!!
But first I will try to master 72 pages
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=9229.1065,
but not all at once. Just a stream of information, and how many topics and recipes, and I'm a young baker

I study and I will persistently study, not paying attention to difficulties.

... So, rye bread like a man ...

What is the cheapening of bread?
In the absence of purchased yeast, do I understand correctly?
And for men, baking bread in 16-18 hours,
it is closer to weekends and holidays,
if a mistake has crept in here, correct it, do not blame it.
I want to eat fresh bread more often.

[Annushka]

Recently, in search of information about starter cultures, I found on the Internet Annushka from Germany,
In literally every recipe she gives a direct link to her first page. HOW TO MAKE SQUARE?

I dare to ask: have you figured out what a STARTER is?
Have a boring evening!

What are we looking for "a heifer for a half" across the sea, when we have a dime a dozen of these starters in different versions https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8152.0
Just open a page and start making, and bake bread

I wish you pleasant communication with the Starters!

For Vanya28: The reduction in price lies in the fact that with this recipe bread can be made with only flour, water and salt. And it's not expensive. Yeast is not essential here - it is cheap, but rye bread will not work with it. Many other starter options require milk, beer, and other expensive (relative to bread) foods.
And regarding 16-18 hours, I agree, for a man to think 16 hours ahead is difficult, but you have to get used to the requests of microorganisms. I think that this time can (and should) be reduced to 12 hours. By the way, many other recipes require 24 hours. But seriously, bake every day, and every day there will be bread, either in two bread makers at once, or in the oven for 3 loaves at once, or taking turns with friends and colleagues - there are many options. Much more difficult is my version - one loaf every 2 - 3 days. For reference, my loaf weighs about 1200 grams.

For Admin: I am not a critic of this site, and I wrote about it and expressed my thanks.But I was looking for simple and clear ways (simple, cheap, stable) - and if you read the links that you just suggested, then the thought creeps in (slowly, slowly) that leavening is almost an art, not available to everyone, etc. And I want to show that any average man (for example, like me - waiting for compliments) man in 1 hour can understand the essence of the process and then get rye bread the first time, and repeat this as many times as necessary. So at Annushka I understood this in 1 hour, but I sat on this site for a week and did not understand. That's the whole difference. Although it is clear that this site contains everything that Annushka has, and that bread was baked in the same way 200 years ago.

The main thing is that you understand everything and you will be able to enjoy delicious bread. (y) And the systems of information perception are different for all people, and what is obvious to one may not be available to others.

And it was even easier to ask the people of Kiev for a starter. We are happy to share with those who wish.

[Admin]

What are we looking for "a heifer for a half" across the sea, when we have a dime a dozen of these starters in different versions https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8152.0
Just open a page and start making, and bake bread

I wish you pleasant communication with the Starters!

Good night dear Admin!
As a matter of fact, I accept.
I want to justify myself: about Starter- I have such a name associated with an automobile term when starting the engine and there was a share of sarcasm
Personally, I prepare kefir starter according to your method:
Kefir starter culture by Admin
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1068.0
and I'm not going to change it - they are not looking for good from good ...
I bake bread EACH day and not one loaf, and I like this activity.
And I can boast of the results.
I first read about the dangers of pressed thermophilic yeast (about acidosis) here: https: //Mcooker-enn.tomathouse.com/s-image/547/topic3949-550.html
Then there were 🔗
and a lot of other information that made me think ...
For Vanya28:
There is an expression-conversation in a masculine way, i.e. serious approach, in an adult way ..
That's Sergey Rzhanoy refers to the baking of pure rye bread like a man.
Don't blame me, I don't know how to highlight so that the link is DIRECT
But I will learn! Soon!
And more: change the site Mcooker-enn.tomathouse.com i won't

... But I was looking for simple and clear ways (simple, cheap, stable) ...

Maybe this link,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0 ,
will help to bake stably and quickly, both pure rye and rye-wheat bread with sourdough or yeast.

AXIOMA, a starter in bakery, is a certain amount of ready-made, mature sourdough, which you then groom and pour yourself

starter .. sourdough .. it seems to me 200 and 1000 years ago it was called easier - old dough

For Vanya28:
I reviewed your recipe (and on this forum), but at the time when I had already decided to bake rye bread without shop yeast, so I did not try this recipe.
But I tried almost everything the same, but without yeast (I thought that dry sourdough was analogous to live "homemade" sourdough) - but the bread did not rise - you can eat it, but heavy and wet, and instead of the "dome" there is a dent.
In addition, I wanted the bread maker to knead the dough itself - and pour a lot of water. That's when I came to the conclusion that the bread maker (even Ranasonik himself) CANNOT MAKE the rye mix AUTOMATICALLY (without hands and shovels). And not only because it is difficult for her to stir (although the motor is a pity), but because the dough after kneading must be "pressed" and leveled.

[Sergey Rzhanoy]

Sergey Rzhanoy,
Yes you! I only knead rye in HP.

For MariV:

I mean, rye kneading automatically in a bread maker is:
1) when there is significantly more rye flour than non-rye flour - for example, 500 g rye. flour and 200 gr. wheat;
2) when there is so much water that the dough is viscous (does not flow);
3) automatically - this means from the beginning of kneading to the end of baking, not touching the dough with either a hand or a spatula (that is, like for wheat bread according to the bread machine's recipe - I fell asleep, poured, turned on, left - and after 3 hours I came and took out the finished bread from the bread machine).

If you have automatic rye kneading under these conditions, then I just envy you, and I have nothing to say.

I mean, rye kneading automatically in a bread maker is:
1) when there is significantly more rye flour than non-rye flour - for example, 500 g rye. flour and 200 gr. wheat;

It happened, and quite often, that 100% rye flour, and even with cereal flakes, seeds and herbs, only no more than 500 gr. - I regret my HP, assistant.

2) when there is so much water that the dough is viscous (does not flow);

And so much liquid that the dough did not flow.

3) automatically - this means from the beginning of kneading to the end of baking, not touching the dough with either a hand or a spatula (that is, like for wheat bread according to the bread machine's recipe - I fell asleep, poured, turned on, left - and after 3 hours I came and took out the finished bread from the bread machine).

I did this in the beginning, when I just started using HP. I threw everything and didn’t climb once again, I followed safety precautions.
Now I hardly bake in it, only kneading and proofing.

[Sergey Rzhanoy]

Sergey Rzhanoy And I had the experience of baking pure rye according to Annushka's recipe and making her sourdough. Baked in the oven. Rye bread (hearth) turned out flat like a cake and spread over a baking sheet. Then I tried in uniform. There are even pictures. It worked better. Well, then something didn't work out and I abandoned this business. I haven't finalized the recipe for myself. The recipe there really needs to be improved, maybe because of the difference in German flour and ours.

For BlackHairedGirl:

I have not yet tried to bake rye bread in the oven (and in general my culinary experience is about 3 months, and I am still afraid of the oven).
While baking in a bread maker - no problem. I am also going in the oven (so that 2 - 3 loaves at once), but I will bake in the forms - I have already bought two non-stick ones for 40 UAH each. And to spread it on a baking sheet - as I read that it is necessary to wrap it up like this, and then again like this, etc. - is still difficult for me, and the "simple approach" that I follow is violated.

[Sergey Rzhanoy]

Sergey Rzhanoy No, there you just fold it in an envelope, pinch the edge and all the things ... It's just inconvenient that it sticks to the hands and the table ... But I adapted to grease my hands and the table with vegetable oil. And then immediately into the greased form with the seam down, distance and oven in it - I did that. Everything is pretty simple and without problems. By the way, here on the site I read how to handle rye dough. Admin has very good advice

Thanks for the advice.
But I distinguish two categories of "home bakers" (and also "meat grinders", "cabbage brews", etc.) - the first category bakes bread mainly for the baking process - they create, try, do complex things, etc., and the second category - baked for the sake of bread - yes, the bread should be good, but faster and easier.
I am an extreme case of the second category (I even eat mostly while standing). And I will carefully study the experience of Admin (and any other experience), but mainly in the context of possible acceleration and simplification of the process - and the quality of bread I have already achieved suits me perfectly.
I wish you creative success.

[Sergey Rzhanoy]

Sergey Rzhanoy And success to you!

As I wrote in this thread, I want to simply and quickly bake sourdough rye bread in a bread maker.
Key results to date:
- I bake one loaf 2-3 times a week, weighing from 1 to 1.3 kg (I don't need more yet). The bread is always good !;
- the time from the beginning of the preparation of the dough to the receipt of a loaf of bread (baking cycle) - from 16 to 20 hours.
- labor intensity (spending my time) for baking one loaf (i.e. one baking cycle) - in total about 20 minutes;
- the proportion of rye flour (including flour in sourdough) in the volume of all flour and bran is from 50 to 100% (otherwise some 100 grams of rye flour are poured and call it rye bread);
- the minimum cost of raw materials for one loaf (flour, salt, spices at a minimum) - from 2 hryvnia;
- the maximum cost of raw materials per loaf - depends on who puts what in the bread, but it will not be exactly bread;
- electricity consumption for baking one loaf - about 0.5 kWh.

For operations of one cycle (baking one loaf):

1) get the leaven from the refrigerator (50 - 100 g) and let it just stand for about 1 hour (but if I'm in a hurry, then immediately step 2), T = 5 sec;

2) pour 200 - 250 g of rye flour into a bowl, add the leaven from clauses 1 and 200 - 250 g of lukewarm or lukewarm water (tap water diluted with boiling water, you can rinse out the sourdough from a jar with water) T = 1 - 2 minutes .;
3) stir, cover with a lid or a rag and put in the oven with the light on (there will be 27 - 30 degrees C) T = 0.5 min;

4) After 10 - 14 hours:
- pour into a larger bowl: 300 - 400 g of rye flour, 0 - 200 g of premium wheat flour, 0 - 50 g of wheat bran, 0 - 50 g of rye bran, 0 - 50 g of buckwheat flour, 0 - 50 g of any other flour ... The general ratio of poured rye flour (by weight) should not be less than 40 - 50% of all poured here. Stir on dry, you can subculture on a coarse sieve (but not necessary) T = 2 - 3 minutes;

- add 25 - 30 gr. to the mixture. salt (any without additives), 0-3 tsp. (teaspoons) cumin seeds, 0 - 2 tsp. ground coriander, 0-2 tsp. ground cinnamon, 0 - 2 tbsp. l. Oils (any or none), 0 - 2 tbsp. l. dry milk (be careful - there are a lot of counterfeits!). Mix everything well! T = 1 - 2 minutes;

- take out a bowl of dough (fed with sourdough from p. 1) from the oven, put 50 - 70 g from it into a clean jar and put the jar in the refrigerator (for the next baking). Pour into a bowl with dough all the contents from a bowl with a mixture of flour and spices, add 300 - 400 ml of warm water (I mix cold water from the tap with hot boiled water), and mix (knead the dough). Especially not to try - the main thing is that there is a homogeneous plastic-like mixture without powder flour. I stir first with a spoon, then with my hand, wetting my hand with cold water so that the dough does not stick. Cover with a lid or a rag and put in the oven again for 30 - 40 minutes. T = 5 -7 min.

5) After 30 - 40 minutes. - get a bowl of dough, knead a little, put all the dough into a bucket of a bread machine, crush and level the top, make a 0.5 cm depression around the entire perimeter (not necessary, but I do), cut with a knife (do not scratch the bucket) cuts on top (0.5 cm deep, I make a diagonal criss-cross) - and put the bucket in the bread maker. T = 3 min.
6) turn on the bread maker to the network, set the baking mode (for me this is the 8th mode, 1 hour) and the "dark crust", and set the timer to 3-20 or 3-30 or 3-40 (this is the time after which it will end operation of program 6 "Baking") Т = 20 sec.
7) set the alarm, after about 4 hours, shake the bread out of the bucket and put it to dry (I put it on a small bowl on top and cover it with a towel). ALL !

So, the time spent by me is about 20 minutes. With any version of the set of components - the bread turns out to be good and OWN. If you want, add sesame seeds, sunflower seeds, etc. - but this is embellishment and flavoring - this does not affect the essence of the bread.

[Sergey Rzhanoy]

Sergey Rzhanoy And photo?

I don't know how to insert photos yet - I'll try tomorrow.

I don't know how to insert photos yet - I'll try tomorrow.

Let's - Sergey Rzhanoy learn to insert photos and we will open a special topic for your bread. Separate. Your work is very good, but without a photo there is no way.
Look how many interesting things have been written, so that the topic about a completely different bread huddles. Here space is needed.

I'm trying to insert a photo:

Happened!

The white on top of the loaf is from flour, I sometimes sprinkle it with flour before placing the dough trough in the oven.

By the way, I consider it important to say that I did not invent anything in technology - I only used the experience from the sites (including from this site), but I constantly want to simplify the process. If the process is simple, then more people will use it, especially men.

[Sergey Rzhanoy]

Sergey Rzhanoy
Handsome bread! Well done! You really need a separate Temko. And if you also show the cut
And on what sourdough is this bread?

Sourdough (its production) is described in the first post of this topic. Since then I have been using it, I keep 50 - 70 grams from each new dough (I take it before kneading the dough) in the refrigerator.
I will photograph a slice of bread and post it later (I gave the camera for a while).

Thanks to your topic, Sergey, and links to Annushka's recipes, I also acquired rye sourdough.
The first bread was quite edible, but ... probably not my taste.
I decided to add rye malt and some agram to the second bread. The taste is already very close to what you like, but next time I will do without agram.
I was "alarmed" by the fact that the bread rose for a very long time - something about 4 hours (at a temperature of approx. 21 degrees), and it increased only one and a half times, the pores are small ... I turned on baking, because to I was afraid that the dough would end up and "collapse".
Do you think the bread does not rise much due to the fact that the leaven is still "young", or am I not letting it really distance?
I really like the bread, but I want to have larger pores, a little airy crumb
And yet - the top of the bread turns out to be a beautiful dome, and not "torn", as in the one that did it with yeast. Here.
P.S. What kind of rye flour did you use? We only have Luhansk (Dobrodiya). Maybe because of the quality of the flour I didn't like the taste? ...

I am not an expert in taste - rye, and okay.
I tried any flour (4 different varieties) - I did not see any differences (maybe I looked bad?).
As for lifting (I described all this above) - I always after the first kneading for 30-40 minutes in the oven with a light bulb (T = 25-27 degrees C), then a very short kneading, in the bucket of a bread machine - and before baking the dough on a timer in a cold oven from 2 hours 30 minutes to 2 hours 50 minutes (before the start of baking according to the "Baking" program lasting 1 hour). Ready bread is "raised" by 2 - 2.5 times.

Yes, even about the wish for large holes in rye bread (50 - 100% rye flour) - I think that you can't get them without special additives - and why are they?

Big holes in the rye are not a question. Proofing a little longer, baking in the oven, the dough is not very steep, the leaven is vigorous.

Ready bread is "raised" by 2 - 2.5 times.

Wow! This is what I strive for!

Big holes in the rye are not a question. Proofing a little longer, baking in the oven, the dough is not very steep, the leaven is vigorous.

Thanks for the sensible clarification.
I saw your rye bread - a feast for the eyes!
My sourdough, apparently, is still "young", and the oven (gas) - not very good for baking - bakes from the bottom, and the top is pale ... There is an alternative - a microwave oven with convection. Today I will try to portray bread in it.

In short, there is a field for creative bread-making

Hello again!



She let it stand for about 2.5 hours (maybe a little more), made the dough a little softer, thinner than in previous times. I baked in the microwave (the HP was occupied with another bread) in convection mode (the first 15 minutes at 250 degrees with water under the mold, then 40 minutes at 180 degrees, without steam already). I checked the readiness with a temperature probe - 96 degrees.

The shortcomings are obvious: I was afraid to make cuts (so as not to a donkey), well, I got a "ripped off" roof
Shaped on a table, oiled with rust. oil, well, I decided that this oil was enough and did not grease the form ... But in vain .. But I still rescued him from the pan captivity
Stands, glitters, cools ... Paaaaaahnet ...

Happened!

The white on top of the loaf is from flour, I sometimes sprinkle it with flour before placing the dough trough in the oven.

Oh, Seryozhenka! What a pretty bread you have! Straight yum-yum! And you are just smart and smart!

Thank you!

Well damn! The joke failed ...
By the way, Sergey, how do you like Orion 206?
I bought it for my sister, tested it at home on 3-4 loaves, it seems like nothing happened. only it is impossible to convey in any way, and I have 2 stoves, a great temptation to immediately go to 2 stoves.

Well damn! The joke failed ...

It seems that it was very successful! This is the first time I see that Sergey answered in one word.

I took it as a joke in the light of my first message, but I was afraid of offending - that's why I put an exclamation mark. And not to answer - could seem impolite.
Orion 206 is a good stove, I have seduced about 10 people with it. Everyone is happy so far.
A stove in two stoves is a good idea, only more space is needed in the kitchen. I want to adapt the oven (program baking) - I knead the dough by hand, and I have the molds. It is only necessary to adapt the heat sensor and heat regulator to the oven with the ability to program the temperature change.

I want to adapt the oven (program baking) - I knead the dough by hand, and I have the molds. It is only necessary to adapt the heat sensor and heat regulator to the oven with the ability to program the temperature change.

Yes ... this thing sucks in ... I, too, am already starting to torment the oven)))

Tell me, is this bread of yours similar to Borodino in taste, very Borodino hotza?

Tell me, is this bread of yours similar to Borodino in taste, very Borodino hotza?

It looks like, of course, once in the composition of cumin and coriander, bake.
And if you add rye malt and sugar (honey or molasses with sugar), then Borodinsky will get the full scheme.
Success.

I am not very sensitive to the taste of bread - I like it, and okay. But others mostly like it.
The taste of Borodino bread is not very similar to me - now Borodino bread seems to me somehow burnt. And the color of my bread is gray - and the addition of malt, coffee, etc., the brewing of malt - does not correspond to my principles of simplicity and cheapness.
Who wants the taste of Borodinsky - let him try it with custard malt.

I haven't answered for a long time - since there was nothing special. From the new:

1. I use wheat malt (dark brown powder) - 15-20 grams per loaf of sourdough rye bread (recipes in this thread above). At first I brewed it with boiling water - but due to my "simplistic" approach, now I just pour it into flour. I did not see the difference. The malt gives the bread a dark brown color and seems to improve the flavor (I'm not an expert on taste).

2. If necessary (when there is little time), then I put the dough (starter + 200 g of flour + 200 g of water) not for 12 hours, but for 4. I did not see the difference.


3. I had amaranth seeds (Superplant !!!) - I add 20 grams to each loaf. It didn't get any worse.

4. I bake bread every other day, there are no problems, the leaven is the same - my first according to Annushka (see at the beginning of the topic)

I bake every two or three days - why write something, and so everyone eats it. I ordered 3 more stoves - for myself (already the second Orion 206), sister and colleague. Today they will bring to work. Price - 410 UAH. , and I bought in the fall for 520.
Set a personal record - today I baked a loaf weighing 1415 grams !!! The quality is the same as before (I usually bake in the range of 1200 - 1350 grams.)
Why a second stove? I need to bake more, but on one stove (everyone wants natural bread) I don't have time (on weekdays I bake only in the evening - in the morning at 6-7 o'clock I put the dough in the oven with a light bulb), and in the evening after work I knead about 19 -20 hours, and after 4 hours I get ready bread).
I will try to bake at the same time on two (but if there are problems with the power supply, I will shift the baking time in different ovens by 1 hour, but with a single batch (one dough will stand in the oven for an hour longer before baking).
That's all for now.

For almost a year now I have been baking rye (rye-wheat, wheat-rye) sourdough bread. The leaven is the same, I keep it in the refrigerator. The sourdough survived a two-week break.
I bake about 3 times a week as I wrote above. I add water and spices by eye - sometimes with an excess of water, the top sags down, but the taste does not change from this. Be sure to add malt (Rogmald, dark brown powder - more malt - darker bread.) The Orion 206 oven works like a clock (only for baking, since I knead the bread by hand, and bake it on.
So there is nothing special to write - routine, eternal leaven, bread is always obtained.