Bread "Five / seven days"

[Maternal dough]

Bread "Five / seven days"

Category: Sourdough bread

Ingredients
Maternal dough for 2 loaves of 845 gr
mature leaven (I have desem)	85 g
water	100 g
flour 1c	170 g
diastatic malt (replaced with wheat germ flour)	4 g
salt	0.25 hl of HP (prescription 4gr)
Main dough for 1 loaf 845 gr
for 30 minute autolysis:
flour 1 grade	283 g
water	255 g
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mother's dough	170 g (1/2 of the recipe)
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sourdough at its peak	142 g
flour 1 grade + whole grain	100 g + 42 g
salt	0.75 hl of HP (prescription 9gr)
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flour in the original recipe used premium, whole grain sourdough

Cooking method

• This is a long-awaited bread in the truest sense of the word. Long fermentation and fully developed bread spirit.
• 
• Maternal dough
• Its leaven is 100% moisture, desem-I fed the couple at night in the refrigerator (30g desem dough + 25g c / h flour + 30g water = 85g).
• At 10.00, she began to knead the dough (you can start in the evening). To do this, mix ripe sourdough, water, flour of 1 grade and flour from sprouted wheat (according to the recipe, diastatic malt, I do not have it) mix in HP for 10 minutes
• 
• After 30 minutes fold the dough
• 
• After another 30 minutes, put it in the refrigerator for 8-10 hours (temperature 5-9g)
• We take it out of the refrigerator
• 
• We are waiting for 2 hours. Now mix the salt into the dough. I added salt to my taste, and my (and family members') taste has long been accustomed to being lightly salted, or rather, it doesn't seem to us that something is unsalted, such good salinity! I did it in HP for 10 minutes
• 
• Now the dough will live in the refrigerator for 3-5 days! We allocate him a cozy and honorable place at a temperature of 5-9 grams.
• Once a day we take out the mother's dough, knead and fold, put it in the refrigerator.
• The first day passed ... got it out, folded it:
• 
• The second day ... got out, folded:
• 
• The third day ... got it out, folded it:
• 
• I kneaded and folded the dough 3 times, did kneading in the evening, so I started making the main dough the next day. The main dough was kneaded in the second half of the day, so my mother had been fermenting for 5 days since kneading the dough on the first day.
• Main dough
• It is convenient to start in the morning to bake our long-awaited bread next morning.
• We need to get the starter culture at its peak for two feeding.
• My \ "desemous \" grows for 3-4 hours, you can use warm water in top dressing to accelerate growth.
• I have activated 283g of starter culture.
• I took 47g of desem-sourdough from the refrigerator + 47g of c / s flour + 47g of water, after 3 hours the leaven doubled.
• I fed 71g of c / w flour + 71g of water, after 4 hours the leaven grew 3 times:
• 
• Then I cooked half a portion of this bread, and used the remaining halves from the mother's dough and active sourdough in another recipe. You can cook the whole portion, or half, and withstand the remnants of the mother's dough for a maximum of 5 days, then activate 142g of sourdough in 2 doses and knead the main dough.
• Now I indicate the amount per 1 loaf weighing 845g (i.e. half a portion)
• For the main test, we need to prepare autolysis. Mix 283g flour + 255g water and leave for 30 minutes:
• 
• We mix in HP the mother dough 170g, the starter culture at the peak of growth 142g, 30-minute autolysis 538g, add 142g of flour (I have it 100g 1 grade + 42g whole grain), knead for 5 minutes, then I added salt and kneaded for another 7 minutes.
• The dough will now ferment and ferment at room temperature for 6 hours. It must be added every hour, that is, 6 times (but not less than four times in 6 hours).
• Folded dough halfway through kneading:
• 
• And after 1 hour:
• 
• We repeat the procedure every hour, i.e. 6 times.
• Now we shape the bread, put it into a container for proofing:
• 
• Proofing lasts 1 hour (I forgot to do this and immediately put it in the refrigerator), then we put the container in the refrigerator for 9-14 hours. If you started in the morning, then by evening the main dough is ready to go to the refrigerator.
• The next morning. We got the dough:
• 
• We warm it up for 30 minutes, make incisions:
• 
• We transfer it to a preheated container with a lid and bake at 230g for 20 minutes, then remove the lid and leave it in the oven until golden brown (I have 15 minutes), reduce the temperature to 180g and keep it for another 15-20 minutes until cooked.
• In total, my dough was fermented for 5 days from the beginning of the kneading, bread was baked for 6 days.
• 
• 

The dish is designed for

1-2 loaves, 845g each

Time for preparing:

5-7 days

Cooking program:

Bread maker, oven

Note

The recipe from Sergey's blog (mine is with changes), thank him very much for this bread! I'll deliver the second batch of this long-awaited bread!

You can read about the leaven desem HERE.
Wheat germ flour used in the recipe to replace diastatic malt is described HERE... Admin-Tatiana calls it white malt.

Oh, Natasha, it seems to me that I even smell its taste and aroma! I didn’t do it on desem, but using this technology I baked it in 7 days. The bread is incomparable! And it should be even better with your desem. Thanks for uploading this recipe! It's worth it!

[Ludmila]

Ludmila, Thank you! you understand me perfectly

you understand me perfectly

I understand, Natasha! And I dream to make desem myself. A dream come true. I'll do it after Easter. I'll be in your topics then graze.

What a gorgeous bread, Natasha! Lush like that!

[Marina]

I'll be in your topics then graze

Yes, straightforward, the principle is the same, the leaven is 100% moisture, any recipe can be composed on this topic or remade the one you like ...

Marina, thanks to me, I have some kind of technical jamb, I upload pictures, but they change in color (become colder) and the sharpness disappears just so at the wrong time

I have some kind of technical jamb, I upload pictures, but they change in color (become colder) and the sharpness disappears

Natasha, it was like that when I did not correctly set the lighting. Also all the cold pictures were. I had to bake.

no, there is another riddle, I can see everything perfectly on the computer and it suits me, and when I upload it to the gallery, the color changes and everything is blurry, I tried to upload it to my classmates - the same and this has been a long time ago! but what is the reason I don’t understand, my husband’s administrators at work don’t know either ... I open a photo from the gallery and next to the original from the computer and they are different

Natasha, thanks for the bread! Very interesting!
With pictures I also lose clarity when uploading to the gallery ?!

no, there is another riddle, I can see everything perfectly on the computer and it suits me, and when I upload it to the gallery, the color changes and everything is blurry,

Natasha, everything looks fine with you. Maybe that's the only way for you. And we see beautiful photos!

[Oksana]

Oksana, Thank you
you only have clarity? have not tried to download to other resources? I also change the color (

Ludmila, I don't think that only I see it this way ... I will ask the knowledgeable, can someone tell me the reason ... well, it's not in the wires that it's all converted)

No words! Thank you!

[Vladimir]

Vladimir, to your health! And thank you for not being afraid of the long process!