Wheat toast bread with Sekowa bacon ferment

Category: Sourdough bread
Wheat toast bread with Sekowa bacon ferment

Ingredients

Dough:
Ready-to-use sekowa starter culture * 20 g
Warm water (40C) 300 g
Wheat flour, premium 300 g
Dough:
Opara all
Warm water (40C) 160 g
Wheat flour, premium 500 g
Sugar 30 g
Powdered milk 40 g
Salt 12 g
Lard (butter) 40 g

Cooking method

  • For the dough, mix the prepared Sekova starter culture with water with a whisk until it is completely dissolved. Add flour, stir until it is completely moistened. Close the lid and leave at 30C for 12 hours. The temperature when working with sekovo is very important, the fermentation time depends on it. That is, if the temperature is 25C, then fermentation can take a day. The required temperature can be obtained in the oven with the light on. Due to the fact that my stove does not work, my husband made me such an adaptation. I now have a 60W light bulb. but that's a lot. It must be found at 25.
  • Wheat toast bread with Sekowa bacon ferment
  • The finished dough should be completely covered with bubbles. In the photo, the dough before and after fermentation.
  • Wheat toast bread with Sekowa bacon fermentWheat toast bread with Sekowa bacon ferment
  • Add water to the finished dough, beat with a whisk until completely dissolved. Add flour, sugar, milk powder. Knead the dough according to the scheme:
  • 2 minutes at low speed
  • 7 minutes at high speed
  • add lard. salt
  • 3 minutes at high speed
  • The dough is soft, but not sticky to hands.
  • Fold the dough in an envelope, put in a container. oiled. grease the dough with butter on top. Cover and leave at 30C for 2 hours.
  • Then knead the dough, divide into 2 parts, round each part, cover and leave for 10 minutes.
  • Then form a workpiece from each, put it in a greased mold, cover with a bag and leave at 30C for 1.5 hours.
  • Bake in an oven preheated to 230C with steam for the first 15 minutes, then lower the temperature to 200C and bake until tender. The exact time depends on your oven. I have 20 minutes.
  • Very tasty, fragrant and delicate bread turned out.
  • Wheat toast bread with Sekowa bacon ferment
  • Wheat toast bread with Sekowa bacon ferment
  • My first wheat bread at sekowa. You can't go anywhere, you need to take into account the requests of eaters. And they prefer white, soft, openwork bread !!)
  • Why I chose sekowa:
  • 1 - long-term storage in the refrigerator without feeding (4 months),
  • 2 - faster (compared to sourdough) fermentation process,
  • 3 - absence (relative) of acidity in wheat bread.
  • Based on Lena's recipe 🔗... Many thanks to Lena for help and advice.

The dish is designed for

For 2 loaves of 630 g each

Note

Buckenzyme SEKOWA -
Wheat toast bread with Sekowa bacon ferment
the same dry starter culture, created on the basis of biologically pure products, which create special conditions for the maturation of the dough, which is filled with a natural and completely unique aroma during the fermentation process. More information can be found here: 🔗

* To get a ready-made starter culture, it is necessary to restore it in two stages from a dry state (from the instructions for the bacterment):

Stage 1
Dissolve 20 g of Sekov enzyme (about 1 rounded tablespoon) in 220 ml of warm (approx. 40 C) water. After the enzyme has dissolved in water without lumps, add:
100 g whole wheat flour
100 g of 1st grade wheat flour
Mix well!
The dough, when it is soft, should not release water.

The starter culture should be tightly covered with a lid and left for 12-18 hours in a warm place. The optimum temperature is 28-30 C. After the specified time, bubbles should be visible in the dough.

Stage 2
Let's add to the resulting test:
70-100 ml of warm (about 40 C) water. The amount of water depends on whether you want a softer or denser starter. Then add:
150 g whole wheat flour
150 g wheat flour 1 grade
Mix well!
Leave to ripen for the next 5-7 hours in a warm place at a temperature of about 28-30 C.

The resulting mature starter culture should be stored under a lid in the refrigerator for up to 4 months, using as needed.

Rita
Mistletoe, super bread! And the leaven is what I dreamed of! But where to buy one?
Omela
Paradise, Just for us, for lazy people. We sell "Khlebomolov". And you sell it 3 times cheaper. Only the link to the site I cannot find. Remember. In the topic about electric flour mills, one store was discussed, they got humane prices with delivery. I dug everything, I can't find it.
Kras-Vlas
Ksyusha, great bread!
(I will adapt it to my husband, my oven light has burned out long ago, now I will know how to arrange heating.)
Interesting thing Sekowa
Omela
Olya, thanks! And replace the light bulb ??? And no need to fence a garden.
Irina F
Mistletoe, wonderful bread! Thank you for reminding me about the leaven, I just ordered it in that store))). The link probably cannot be given, but the store is called a flour mill. RU)
Raechka, I threw you in a personal)
Omela
IRINA, Thank you! Exactly this site !! And I broke my whole head while looking.
Irina F
Yes, a great store - I bought a lot of things from them, including a mill. Great seller Alexander, everything came so quickly. And now I don’t know if they make delivery to us - a store is kind of like in the Baltic States ...
Omela
I, too, wanted to buy a mill .. I smacked .. and now with this euro.
Crochet
Quote: Omela
We sell "Khlebomolov".

Ksyu, you took from them, right?

I also want to buy a test, such a lazy sourdough even in my teeth, I think ...

And who knows, who knows ...
Omela
Kroshik, yes, she took it there. And yes, the leaven is lazy. The most important thing for her is the fermentation temperature at 30C.
Crochet
Thank you, Ksyu ...

I'll order, yeah ...

I’ll think of a current, why would I grab the heap ...

Quote: Omela
The most important thing for her is the fermentation temperature at 30C.

In the oven with the light on, it probably will work out somewhere ...
olaola1
But I didn't work out with this leaven. I re-read a bunch of material, did everything as written in the instructions. Was worn with her like a child. And my husband made a heating pad from a night lamp. I didn't like the result at all. It turned out to be sour bread, but we don't like that. Probably just not mine. And now there is a jar of leaven in the refrigerator, it takes up space. And it's a pity to throw it away. If someone needs it, I will send it free of charge.
Omela
Quote: Krosh
I'll come up with a current, what would I grab before the heap
Oh, they have such prices.

Quote: olaola1
It turned out sour bread
Olga, that's never sour. Of course, it tastes slightly different from yeast. There is some "yoghurt" flavor, but no acid. What recipe did you bake?
Crochet
Quote: Omela
Oh, they have such prices.

No need to say ...

I ran a little over the grains / flour / seeds ...

Ksyu, and more / in other stores, this leaven is nowhere to be found or what?

I'm interested, I haven't searched yet ...
Omela
I haven't found it anywhere else. Only if at a flour mill, but there delivery up to 10 kg - 1500 rubles is obtained. It is beneficial only if you take something in bulk.
Crochet
Well, therefore, boom to take from grain mills ...

I saw it at the flour mill, yeah ...

Prices but delivery ...

Thank you, Ksyu ....
Omela
olaola1
Quote: Omela
What recipe did you bake?
I suspect it’s not the recipe, but the way the leaven is administered. I tried several times to make sourdough, and all the time I got sour bread. Although I read that it should be non-sour bread with a creamy flavor. Did not work out . Apparently she did something wrong.
Alycha
Teased, I ordered a sourdough. Waiting !!!!!
Omela
Quote: olaola1
Apparently she did something wrong.
Apparently, yes. Three times I had a classic sourdough (French liquid and rye semi-finished product), and so I abandoned them precisely because I could not achieve non-sour bread. Although, with proper refreshment and management, as knowledgeable people said, there should be practically no acid. But I just couldn't get it.

I baked it with bacon enzyme with CZ flour, it turned out tasty and also not sour, but mine prefer white bread.

Quote: Alycha

Teased, I ordered a sourdough. Waiting !!!!!
here the seller will be delighted.
Kras-Vlas
Quote: Omela

Olya, thanks! And replace the light bulb ??? And no need to fence a garden.
Oh, Ksyusha, it seems in this case it is easier to fence a garden ...
Omela
Ol, well, that dy oh.
Alycha
Finally I got both a bread maker (I've already tried it and I'm very happy) and a sourdough. In a few days (as I understood it for 3 days, it is necessary to activate it) I will try some bread.
Omela
Alycha, Congratulations! Yes, it turns out three days. two days for the restoration of the leaven, and 12 hours for the first dough.
Alycha
Happened. Thank you so much for the recipe. I will continue to experiment !!!!!
Omela
Alycha,
Pavla
Quote: Omela
Mistletoe, super bread! And the leaven is what I dreamed of! But where to buy one?
Bakenzyme Sekova is sold by the Mukomolka online store. ru (they are located in the Baltics)
BlackHairedGirl
Xun, and how many grams of leaven is obtained from 1 tbsp. l. dry enzyme? That is, how many bread will it last for me? I usually bake with 500 g flour.
Omela
Tanya, you are from the 1st. l. dry enzyme should make a ferment in 2 stages (in the first post it is written as). It will be kept in your refrigerator and will last for 4 months. I made from 2st. l. and I have a lot left. And from this sourdough you will already yurt for dough for 1 st. l. for one bread.
BlackHairedGirl
Yes, I understood what and how to do. Only I want to start a smaller one, maybe half or even a quarter of a tablespoon. So it is possible?
Omela
Of course, you can do less ... as a last resort, you can start more if it's over.
Sneg6
Finally I made a sourdough, only half a serving. Only more water had to be added. It was a very cool sourdough, it could not stir. Ksyusha, I want to bake one loaf. How much ready-made sourdough is in the recipe or less?
Omela
Ol, of course everything should be divided into 2.)
Sneg6
Quote: Omela

Ol, of course everything should be divided into 2.)
Ksyusha, Thank you! I went to put it.
Omela
Olga, good luck!
Sneg6
Baked, cooled down. I didn't fit into the bread mold, I had to look for another one. Dough rose well, to the top, in the photo it has already gone down.
When it cools down, I'll bring a cutter.
Wheat toast bread with Sekowa bacon ferment

Wheat toast bread with Sekowa bacon ferment

Omela
Sneg6, Olya, I like it !! Such a chubby !!

Quote: Sneg6
When it cools down, I'll bring a cutter.
I'm waiting! And put big pictures. you can't see anything !!!
Sneg6
Omela, Ksyusha, catch the cutter))) I liked the bread, I will bake. Bigger photo))) Is it visible?
Wheat toast bread with Sekowa bacon ferment
Photo inverted. I wonder if you can bake in a bread maker on the main program?
Omela
Olgawhat a fluffy cutter !!!!

Quote: Sneg6
I wonder if you can bake in a bread maker on the main program?
You can try .. on the longest program.
Sneg6
Ksyusha, Thank you!
We must try it in a bread maker. And another question, can you make dough with this leaven?
Omela
Olya, of course you can .. it's the same as an ordinary leaven.
Sneg6
Quote: Omela

Olya, of course you can .. it's the same as an ordinary leaven.
Fine! Ksyusha, another question for your bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=151601.0
is it possible too?
Omela
Ol, of course. After activation, the bacterium turns into a regular starter culture of 100% moisture.)
Sneg6
Quote: Omela

Ol, of course. After activation, the bacterium turns into a regular starter culture of 100% moisture.)
Ksyusha, Thank you!!!

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