Sourdough wheat bread in a bread maker

Sourdough wheat bread in a bread maker

Category: Sourdough bread

Ingredients
rye sourdough	150 g
water	300 g
vegetable oil	20 g
sugar	20 g
salt	10 g
wheat flour	470 g

Cooking method

• Add 50 g of water and 50 g of wheat flour to 50 g of eternal starter starter.
• Stir for 5 minutes. in a bread maker on dough mode, cover with a towel (lid bread makers open), leave for 2-3 hours.
• Then add all the ingredients in order, knead the dough on the mode (I have 1 hour 30 minutes with 2 kneads).
• Then turn off the oven and leave for proofing for 4 hours, the dough should rise 2.5 - 3 times.
• Then turn on the baking mode for 60 minutes.
• 

The dish is designed for

850 g

Time for preparing:

8 h

Cooking program:

dough, pastries

Note

Various sourdough bread

Beautiful bread!

Thank you. It is also very tasty and remains soft for a long time.

Yes, it is true, bread does not stale for a long time on leaven. Should you grow the leaven again?

Grow of course. My leaven is almost 3 months old. My first experience. So I only make bread on it. On industrial yeast - only if you need a quick result .. I reread all the topics here up and down to understand the principle of work, so to speak. At first it seemed that there were a lot of difficulties, but each time the process becomes easier when you begin to understand what and why.

I have already played enough with sourdoughs, with this "wild" yeast. The forum has a whole topic dedicated to leavens.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Thanks for the links. there are many interesting things ..

already played enough with leaven

That is, have you already stopped using it? Why?

Hello. water in the recipe 50 gr. in the starter and 300 gr. for batch, did I understand correctly?

Add 50 g of water and 50 g of wheat flour to 50 g of eternal starter starter.

As a result, we get 150 grams of the leaven indicated in the ingredients - did I understand correctly? Or do you need 150 grams of sourdough additionally?

Today I made bread according to your recipe, this is what happened. After 4 hours, it rose very slightly, basically the whole rise was during the beginning of baking. I took the leaven to sati not at the peak, but on the contrary, and when I formed the leaven, it also did not fit, but I continued.
🔗
🔗

Hello. water in the recipe 50 gr. in the starter and 300 gr. for batch, did I understand correctly?

Hello. Yes everything is correct. sorry for the late ignition ...

Add 50 g of water and 50 g of wheat flour to 50 g of eternal starter starter.

As a result, we get 150 grams of the leaven indicated in the ingredients - did I understand correctly? Or do you need 150 grams of sourdough additionally?

in total, the recipe contains 150 grams of ready-made sourdough.

Today I made bread according to your recipe, this is what happened. After 4 hours, it rose very slightly, basically the whole rise was during the beginning of baking. I took the leaven to sati not at the peak, but on the contrary, and when I formed the leaven, it also did not fit, but I continued.

Probably a lot depends on the leaven. By the way, I also need different times: when it is more, and when it is less. And the leaven does not always double, especially wheat. for me, the indicator of readiness of the sourdough is its soufflé consistency, and in the water it floats up. And now I began to put a bucket of a bread machine with a dough for proofing in an oven heated to 40 degrees (then turn it off), then back into the bread machine on the "baking" mode. This way the dough rises faster.
And, I see, you still have a piece of bread, despite the roof being torn off.

Sourdough wheat bread in a bread maker

Recipe with female mystery. As soon as a man reads it, the same questions appear, to which there is no answer.
Well, how do you get 850g of bread from 970g of your own ingredients ?!
How can you understand this riddle?

leaven rye 150 g

and

Add 50 g water and 50 g to 50 g of eternal starter starter wheat flour

3 to 50 s 50 g s PSh flour is your 150gr RYE sourdough ??? How do you guess your recipe? Give a hint or correct mistakes, because your answers to men's questions are also incomprehensible!

Hello everyone, Merry Christmas. Here is such a bread for me, lush, but the hat is somehow pale and tastes sour for some reason or should it be so?

This is how bread turned out the first time.

Thanks to the author for the great bread recipe. I only moved the dough into the L9 baking pan, but baked it in a bread maker (I often do this, I like this shape of bread). In time, everything came together, even half an hour earlier it turned out (the dough came in a mold half an hour earlier). The main thing is that the leaven should be good and strong. Baked with hop sourdough.

And here it is in the context:

The bread is sooo delicious!

[Anatoly]

Here is such a bread for me, lush, but the hat is somehow pale and tastes sour for some reason or should it be so?

Anatoly, my bread turned out without sourness. Maybe it depends on the leaven. My hop sourdough on rye flour, this is the simplest hop sourdough:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=413702.0
It was once, baked white bread on a standing dough and sourness was present. But this bread does not. We liked this bread sooo much. It is a pity that the author is gone for a long time. I recommend this recipe to everyone. If the leaven is good, the bread will definitely be excellent. And a pale crust on top is often found in some bread makers. The roof of your bread is convex, normal. So your bread is better.
And yet, before baking my dough rose not after 4 hours, as in the recipe, but after 3. So my bread was ready an hour earlier than in the recipe. Now this will be my permanent recipe for wheat or even wheat-rye bread.

I do not have a "baking" mode in my bread maker

This is how it happened



Small, sour, ugly.
Weighed everything on a scale, wheat-rye sourdough - 120 g, Wheat flour - 510 g, water - 250 g., Salt, sugar, sl. oil. Bread maker Panasonic 2512, mode 2 basic low-yeast bread.
Tell me what the reason is, I can't understand, it's already the third one, maybe the leaven is weak, although it's already a month old.
So far nothing works with sourdough, but with yeast everything is ok. Help me please.