RYE with and without SOVITAL MIX: a comparative experiment

Visited VVTs over the weekend. I finally bought molasses, Extra-R, and replenished stocks of malt and panifarin. At the same time I took a couple of packs of ready-made mixture SOVITAL MIX "for quick preparation of rye-wheat bread with the addition of flax seeds, sesame seeds, etc."

The instructions on the pack of Sovital suggested all 400 g of the contents plus 2 tsp. yeast and 1 tbsp. l. Mix sugar with 300 ml of water and bake.

I decided to take only half of the mixture, the rest in half wheat and peeled rye, instead of sugar - molasses, instead of dry yeast, live and a couple of tablespoons of rye kefir sourdough, and use fresh Extra R and panifarin.
And since they once again gave me a green leaflet from the House of Bread with recipes and one was a very similar recipe, I decided to bake in parallel a loaf of rye-wheat in half with the same ingredients, but without Sovital mix.

The recipes are as follows:

RYE WITH SOVITAL MIX and Dried RYE FRUITS BASED ON A LEAF
Home Bread

Sovital mix 200 g.
Peeled rye flour 100 g. Peeled rye flour 200 g.
Wheat flour
(special falconer) 125 g. Special falconer flour 225 g.
Pressed yeast 8 g. Pressed yeast 8 g.
Molasses 1.5 tbsp l. Molasses 1.5 tbsp l.
Kefir sourdough 2 tbsp. l. Kefir sourdough 2 tbsp. l.
Extra-R 1 tbsp. l. Extra-R 1 tbsp. l.
panifarin 1 tsp (there is an additive in sovital) panifarin 2 tsp
Rye bran 2 tbsp. l. Rye bran 2 tbsp. l.
Oat bran 2 tbsp. l. Oat bran 2 tbsp. l.
Salt 1/2 tsp (salty mixture!) Salt 1.5 tsp.
Mustard oil 1 tbsp l. Mustard oil 2 tbsp l.
Water 270 ml. Water 260 ml.

Dried cherries 100 g. Coriander 2 tbsp. l.
Prunes 100 g.

Kneading in whole grain mode with heating 2 times for 10 minutes, then added dried fruit to bread with sovital and kneaded for another 3 minutes.

Proofing in a bread maker without a paddle on heating (continuation of the whole grain mode with the paddle removed) 45 min. The dough of the second loaf was placed in a warm oven.

Then the formation of a loaf on a floured board - level it into a rectangle 30 by 20, fold the outer thirds to the center along the length, then turn the long edges of the resulting rectangular piece to the center butt to each other, turn it over, and turn clockwise, pressing only from the sides, form an elongated loaf.
Place in a dish lined with baking paper and let stand for 45 minutes.

I took a ceramic mold, so I put it in a cold oven, covered with a "lid" with a foil cap. The foil should be above the dough to allow it to rise when baking.
Baking for 30 minutes from the start of heating the oven (set to 240 degrees) and then without foil for 30 minutes. at 220.
Readiness was determined by a temperature probe - 95 degrees.

Both loaves were baked together.

As you can see in the photo, bread with Sovial mix has risen significantly higher

And this despite the fact that the rye kneading without sovital was the first, and he had more time for proving.

The cut also shows differences. Bread with sovital is more coarse.
Well, the taste is generally very different. Although both delicious, sovital was eaten much earlier ...

Comparison on the face In general, both are handsome