Simple Wheat Sourdough Corn Flour Bread

[Leaven]

Simple Wheat Sourdough Corn Flour Bread

Category: Sourdough bread

Ingredients
Wheat sourdough 100% moisture active	120 grams
Wheat flour 1 grade	260 gram
whole wheat flour	50 grams
corn flour	50 grams
water	220-240 grams
starch syrup (honey)	20 grams
unfermented malt (without it)	3 grams
dry yeast	1 gram
fine sea salt	7 grams
bran any for breading

Cooking method

• I got acquainted with this bread baking formula from our Vasilisa it's here... Frenchwoman Flo Makanai came up with this formula. For one part of the leaven of 100% moisture, 2 parts of water and three parts of flour are taken. Salt 1.8-2% by weight of flour. So I decided to experiment. Ska I immediately say that I was pleased with the result. The result is good-quality table bread.
• Leaven.

• I fed the starter culture 5 hours before baking in a proportion of 30 * 60 * 60. Now my leaven is constantly active. I keep her at room temperature and feed her twice a day. Therefore, 4 hours are enough for her.

• Dough

• Knead a coarse dough of all ingredients, except for salt, and leave to rest for 25-30 minutes.

• Start mixing. Add salt after 5 minutes. And continue the batch. The total mixing time was 15 minutes. The dough is very soft and sticky.

• Lubricate the surface, hands and container (in my combine bowl) with oil. Stretch the dough - fold 2 times, round and ferment for 1 hour 30 minutes.

• Stretch and fold in the middle of fermentation.

• Dough 1.5 hours before molding. The dough tightened and grew 2 times.

• Form bread.

• ... Roll bran bread.

• Place with the seam upwards in the proving basket. Proof for 50-60 minutes.

• Turn the bread onto the paper, make cuts. Transfer to a dish that was heated with the oven. To cover with a lid.

• The oven is preheated to 240 degrees. Bake the first 15 minutes under the lid. Reduce the temperature to 180 degrees, remove the lid and bring the bread to readiness. It took me 40 minutes to bake.

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• Good bread to you!

The dish is designed for

1 roll

Time for preparing:

3-3.5 hours

Cooking program:

oven, mixer

Excellent bread! BRAVO!

[Tanyusha,]

Tanyusha,Thank you! 🔗

Beautiful bread!

[Galina]

Galina, 🔗

Dump your head off, not bread!
... huh? - and I have sourdough in the fridge!

[Inusya]

Inusya, feed twice and all in a bunch!

It's nice when the whole recipe is detailed! I want to learn how to bake bread, I like to tinker with the dough! I want to buy ceramics for baking, so where did you get yours? The bread is beautiful, then!

[Yulek]

Yulekthanks for the praise.This is not what I bake in ceramics. I have not it. The old deceased mother-in-law is a huge duck or gosyatnitsa (I don't know what to call it correctly). It's not even cast iron. What kind of metal, I will not say. I also have an enamel cast iron pan from the Soviet era. I get by with this if I bake in dishes. Sometimes just in a cast-iron skillet, covering with an enamel or glass bowl. There is also a stone. So you can use any utensil to begin with.

[ang-kay]

ang-kay, Thank you, I think I will still study in absentia. When I try, I won't tell you yet.

Good bread, Angela !! (y) Where do the leftover leaven go?

[Vasilisa]

Vasilisa, Thank you! 🔗
I bake pies for sourdough. Exhibited here recently. Pour into pancakes just without lifting. In bread, sometimes I bake for friends to order. I keep a small amount. 5 * 10 * 10.

It's good when you bake a lot ...

Much less now. Summer, setting. And in winter I baked a lot to order and myself.

I want to put all the products in the HP and bake in FRENCH mode on the timer, I think it will work out
PS: on the timer, because my sourdough lives in the farm, during the postponement it just manages to "earn"

[Evgeniya]

Evgeniya, well. I'll wait for the report! It's very interesting what will happen, because I myself have already forgotten when it was baking in HP.

in a couple of hours, (if I don't screw it up) - I'll show you already!

Yes, everything will be fine! Why are you supposed to screw him up? : girl_haha: It's very simple to perform.

Angel, I did a little housekeeping with mulberries, well, I have nowhere to put the leaven, so I put a little more. And my dough is very soft, I'm just worried, a little denser than ciabbat, I don't know how I will pull it into shape, even if I am not blown away, otherwise I am like that, crooked, I can blurt out ...
Half an hour left before the start ...
And I came up with this with the bran (current is quiet) - I had half a packet of flour, I got it, and there you come across bugs, bastards. I took a strainer, sifted it, flour and bugs sifted out - and only bran remained in the sieve ... so I rolled bread in them ... All the same - for the entourage ... ... shhh ...

: girl_haha: So just blurt out on a baking sheet and cover with a bowl. So bran is an optional process! And even cooler with bugs!

Oh, my miracle is worth ...
Probably I was poorly prepared.
Firstly, the plugs on the meter were cut down three times, and I stubbornly put the oven on accelerated heating, having previously cut out all the appliances in the house ...
Secondly, I didn't think about the size of the gosyatnitsa, it was so flooded in the basket, and even the paper warps when shifting, I'm still afraid to "blow it away", in general I shoved it, it turned out to the very top (well, I think, right now, how will it trample , I will then tear it off from the lid), blurted out the lid and go! Naturally, it was no longer up to the cuts
I carried it with the lid, I already took it off, and I bake it without.
His vidos is smart, I did not expect. It turns out that my goose is a little smaller than this loaf was in length, but deep, and when I put it there with the paper, it grimaced a little, and looked like a giant caterpillar, but did not blow off. And now I looked closely at the glass, and his wrinkles were so evenly baked on top, I wouldn't have thought of it on purpose. Well, a typical silkworm!
Into history!
Soon the photo, I myself can not wait ... but I see already outwardly that the taste will be excellent!

: girl_haha: I just starved! I'm waiting for your silkworm!

while I was writing, I remembered that I hadn’t set the time after removing the lid ... I’m a plague ...
in short, a solid surprise ...

[Innusya!]

Innusya!Everything will be KaraSo

Already karaSo!
Now I'll feed the dear one, and I'll post a confirmation ...

oh, I'm also hooked on waiting for the "silkworm")))))

Already karaSo!
Now I'll feed the dear one, and I'll post a confirmation ...

[Inusya]

Inusya, where are you?

I eat bread ... ...
right now, I'm already copying everything ...

Well, if I "eat", then I think I liked it.

start ... unsuccessful dive with paper, therefore - wrinkled

I shook it out

and here is my silkworm closer, height - protruded above the goose-maker on a finger:

it fell out great, I will trim the edges of the piece of paper and use it in the goose-box again:

There, I'll give you! here it is!

I liked everything, the crumb is not very airy, like most sourdough breads, the taste is moist, as I like.
And now I confess - the leaven initially swelled as much as 300 g instead of the prescribed one, well, it was superfluous, you can't throw it away
We have already stopped a third. Angela- !!!

[Inusya]

Inusya, Well, cool guy turned out. Why not airy? Airy, porous! Did you take 300 grams more flour? Now you will know that you need more form. But it's clear that your "mulberry" was a success: girl_claping: Thank you for sharing and cheering up
Toka nikamu. Sedna baked new bread. : girl_blum: Bomb. I'll post it tomorrow.

Did you take 300 grams more flour?

Oh, don't. I trusted my instinct
But my dough didn't stick to the bowl, probably because initially the leaven was thick, not liquid, one might even say it was a "wandering" cake (I didn't understand why suddenly a few days ago I stuck it, and here you are with a recipe), therefore in the process of the beginning of the general kneading, a little flour had to be added, literally 3 s. l., and everything went fine.

Toka nikamu. Sedna baked new bread. : girl_blum: Bomb. I'll post it tomorrow.

grave ...
I will wait, maybe I will portray another "larva" ...

That's good. And it's good when you have a flair! The leaven, you see, was not 100% moisture.

I can still depict some "larva" ...

Angela! Very beautiful and tempting bread!
I am lured after Inusei, the leaven is already coming.
Inusya, your silkworm - well, very, very straight
Thank you, girls, for a detailed description of the process, it immediately becomes not so scary.

Angela! Very beautiful and tempting bread!
I am lured after Inusei, the leaven is already coming up.

Thank you. It's simple, no frills, but so real.

Thank you, girls, for a detailed description of the process, it immediately becomes not so scary.

Do not be afraid. It's not scary!

Angela is the best bread, corn is strongly felt ?? well, mine will not get used to it !! I love myself. you provoked me, I'll bake a new one at the weekend

[galya]

galya, pasibki. I can't hear. There is very little of it.

Angela! Here is my bumpy one. Made it round, I have such a saucepan, and spied on the cuts.




Wonderful bread for both taste and scent
Thank you for your acquaintance with such a miracle !!!

[Olga!]

Olga!wonderful bread! (y) I'm very glad that I liked it. Peks for health. And thanks for sharing.

Hello angela !! take bread







Well, I really liked the bread. corn does not smell, well, maybe a little, but mine did not notice tender and ... everything as I love. We specialize in mixed bread

Angela, thank you, prompted me to a feat, for a hundred years I did not bake with hearths, of course it blurred a little, but I'm in the shape of his mona ?? I put the bread on stream, very tasty !!

[Galyun!]

Galyun!Handsome! A hundred times better than mine! True . Well done just. : girl_claping: Peki, as you like. Will you show the mold? I will wait. And thanks for such a report.

here is mine, as promised from HP

[Zhenya!]

Zhenya!Very good bread turned out! Just handsome! : girl_claping: So fluffy! Did you like the taste? And, if not difficult, then write, as in HP. baked.

Angela, baked in HP very simply, as planned, everything was laid on the timer for the night, the mode is FRENCH. On the timer because my sourdough is from the h-ka, while it stands on a delay, it has time to warm up and earn. I always bake bread like that. And I also take yours into service: the crumb is wonderful, the crust is crispy. CLASS! Thank you

I'm interested in: do people put malt? In the previous photo, the bread is light, but mine is not at all .. I have dry malt .. or was it liquid malt? (I have this too, it has lighter bread)

Not fermented is meant. It is white and dark fermented. I didn't understand a little about the leaven. Come on "you". if you don't mind? Do you take out the sourdough from the refrigerator, don't feed it, but add all the necessary products according to the bread recipe? Or do you feed, pour into a bucket, and on top of all the products according to the recipe?

about the leaven: before I put the leaven in the cold-curing oven, it stood on the table for the night, rose with a hat, and I removed it in the cold-curing oven so that it would not over-acid. I bake every day, so late in the evening I put cold starter culture (not fed) into a bucket of HP ... all that is left of it - I feed it and leave it on the table for the night, in the morning again in the h-k and so on again ... Ie.

Do you take out the sourdough from the refrigerator, don't feed it, but add all the necessary products according to the bread recipe?

Exactly

But you feed in front of the refrigerator?

Well, yes, I feed in front of x-com)))))) And we don't have unfermented malt ... but what does it give? taste? without color?