Mustard bread with beer and sourdough

Mustard bread with beer and sourdough

Category: Sourdough bread

Ingredients
Dough:
Fridge starter	70 g
Warm water	200 g
Wheat flour for general use	200 g
Dough:
Opara	all
Mustard oil	40 g
Wheat flour for general use	300 g
Whole grain wheat flour	250 g
Salt	15 g
Black maltose molasses (honey)	40 g
Granular mustard (ready-made)	50 g
Unfiltered beer	220 g

Cooking method

• For dough, mix all the ingredients and leave for 12 hours at 28C.
• For the dough, add all the ingredients to the dough, knead the soft dough for 15 minutes. Leave for 1 hour at 28-30C.
• Next, knead the dough, shape the workpiece, put it in a greased mold and leave at 28-30C until it increases by 2.5-3 times. The exact time depends on the strength of the leaven. It took me 4h.
• Bake in an oven preheated to 220C for the first 20 minutes, then lower the temperature to 180C and bake until tender. The exact time depends on your oven.
• I baked in Programmable Sana Smart Bread
• For dough, mix warm water with a starter, add flour, stir until smooth. pour into a bucket of HP, cover with glass.
• Set up program # 7 12 hours 30C T2.
• For the dough, I added all the ingredients to the dough. Covered with glasses.
• Set up program # 3
• Temperature equalization 0
• Mix No. 1 15min Р3
• Ascent No. 1 60min 32C
• Kneading No. 2 3min P2
• Ascent # 2 4h. 32C
• Baking 20min 210C
• 40min 170C
• After 2 kneading, I pulled out the dough, rounded it, left it for 5 minutes. At this time, she pulled out her shoulder blades. washed and dried the bucket. smeared with non-stick grease. I made a roll from the dough and returned it back to the HP. Covered with glasses, removed the glasses before baking.
• I left the bread ready for 15 minutes in the switched off HP. Then I took it out of the bucket.
• 
• Imperceptibly a month passed since I made the hop sourdough. Yesterday, when I put the dough, I found that the leaven had stopped bubbling and darkened. It's time to refresh. With difficulty I bought hops at as much as 90 rubles per 30 g, apparently everyone rushed to buy up for sourdough. And I bought rye flour, too, only in the third store ... I refreshed the leaven, fed it, wrapped it up ... we are waiting.)
• And today's bread grew slowly, but it turned out to be very fragrant and tasty! I could not resist and choked a little hump with tea and jam!

The dish is designed for

For bread weighing 1250 g

Note

Based on a recipe from the book "Bread Maker. 350 New Recipes".

I have this sourdough:


The simplest hop starter (marika33)

Ksenia, what a cool bread! I also want such a leaven.

Ksyusha, class! Mustard oil nouuuuu! Maybe others should be replaced? Although I understand the inequality of replacement. And everything else is running out - flour, I mean. We need to buy and bake, because we really want such a bread! Thanks for the recipe. So far, bookmark. But I will bake.

[Catwoman]

Catwoman, Lena, thank you! Make sure to start a sourdough, very simple, and the result is delicious bread. I just boiled the hops. worth it cools down, I will feed the NAV.

Mustard oil nouuuuu!

Luda, thanks! Of course, replace with any oil you have.

Ksyusha, beautiful, ruddy bread!
I add mustard oil instead of sunflower oil, it is more aromatic and gives a piquancy to bread, and I have never added seeds. I will bookmark it, bake it with the addition of beer and mustard seeds! Thank you!

Marish, thanks! I also buy mustard oil specially for bread.

and never added seeds.

I can’t put it exactly, I added to the recipe that the mustard is ready. I have this:

Of course, replace with any oil you have.

Thank you, Ksyusha, I'll replace it with olive!

I will replace olive!

You can't forbid living beautifully !!!

I can’t put it exactly, I added to the recipe that the mustard is ready. I have this:

No, I wrote everything clearly. That's what I thought. I love these seeds - both in mustard, and just like that, in a marinade for meat. They grumble so well.

Ksyusha, I really liked your bread! So far, I am only taking the first steps with hop sourdough. I will definitely learn and then bake your bread. Hope!

It is clear about mustard, we also buy this, but now it is not available in the refrigerator, so I thought about grains for pickling.

Yesterday I marinated meat and used mustard seeds.

Class! To bookmarks!

thought of grains for pickling.

Yes, I also have such ... both ordinary and black ones, but I don't know how to handle them. If specifically for this bread, then the liquid must be counted, but if you just add seeds to the bread, then yes, you can.

Olya, thanks!

[Nina]

I will definitely learn and then bake your bread.

Nina, of course you will learn and succeed. At one time I brought out my first leaven only on the third attempt .. I didn't want to work and that's it. There are so many factors involved.

I'll take it for the summer. Mine does not have: girl_cray: such a fundipers bread machine. Thanks for the recipe, there is always mustard, only dry powder!

but I don't know how to handle them.

And it seems to me that you can soak mustard seeds in water. Then they will become softer. Or add to ordinary mustard, or to butter at the same time as the dough. Then by the time the dough is kneaded, they will be ready.

[Ksyusha]

Ksyusha, cool bread! And ready-made 1.3 kg? I need to count 500 g.
And perhaps I will mix mustard seeds into my mustard, I don’t have grain.
Thanks for the recipe!

[Oksana]

I don't have such a fundipers bread machine.

Oksana, she and you do not need it !! I'm a lazy person, but normal people bake in the oven.

And it seems to me that you can soak mustard seeds in water.

I do not know. Lyudochka, only once in my life I tried to make mustard from seeds and nothing happened. I wouldn't bother with seeds. if there is no grainy mustard, the usual one would be used.

[Marina]

Marina, Thank you! Yes, this time I immediately weighed the bread so as not to forget later. I wrote about mustard in a previous post.

[Ksyusha]

Ksyusha, so I did not find the weight in the recipe, although I seemed to look carefully I figured 1.3 kg

Marish, It is written in the recipe, weighed by a specialist:

The dish is designed for bread weighing 1250 g

[Ksyusha]

Ksyushathat's where my eyes were

It's okay, the main thing is that I calculated it correctly!

Ksyusha, I bought a mustard seed in a jar. I want to bake bread according to your recipe. Tell me, is the seed in the bread? And then my men eat it with tea.

Marish, we're with tea too. The seeds of course fall on the tooth. but do not taste bitter in the total mass, if you mean that.

Yes, Ksyusha, she is spicy, I thought that the bitterness would be felt in the bread. They have already devoured one jar of meat, and I keep the second one for bread. But it held back that it would not be entirely appropriate for tea. So I will bake. I want mustard bread.
Thank you!

[Marina]

Marina, good luck! Only you understand that taste is a subjective matter. I don't feel it. but as to your men I do not know ... now I will worry. unsubscribe then. how did everything go.

Ksyusha, don't worry. They are not capricious. I'll bake one loaf of mustard for myself, but if they like it too, I'll share it with them. While there is still a loaf, I will bake on Sunday. Unsubscribe later.

Ksyusha, I baked mustard bread today, there is no longer a loaf. My men said the bread is amazing. I also liked the mustard seed in the bread, which gave the bread a spice. I will still bake, thank you very much!


These are not burnt seeds, they are black mustard seeds.



The bread turned out to be airy, very soft and tasty!

[Marina]

Marina, great bread turned out !! Glad you liked! Did you just put in the seed? Or granular mustard?

Thank you, Ksyusha, for the appreciation of the bread!
I put French mustard Kamis, no preservatives, with apple cider vinegar. She entered a little unevenly, so the folds on the side turned out like this.

Yeah, I love that mustard too.

Yes, it is delicious, it goes well with meat.
They quickly persuaded me one jar, and I held the second one especially for bread. We need to stuff it into the fridge so that we can bake it next time

[Omela]

Omela, please tell me, can you use rye sourdough in this recipe?

[Oksana]

Oksana, of course you can use any sourdough.)

Thank you very much, Ksyusha. I will definitely try to bake it, though I can't get sourdough bread

[Oksana]

Oksana, and what's the problem, why doesn't it work? Let's figure it out.

[Omela]

Omela, constantly the roof collapses and sometimes it turns out sour. The very first bread turned out to be delicious, tender, crispy, but with a collapsed roof.

Sourish - this is from sourdough and from prolonged fermentation. Where do you store it? How long does fermentation + proofing take. KRysha falls through the excess amount of liquid. What was the recipe for baking?

wheat flour 300 g.
leaven (eternal) 200 g.
rye flour 100 g.
salt 1.5 tsp
water 230 ml.
vegetable oil 1 tbsp. l I store it in the withers, I take it out in the evening before baking, I feed it 2 times. And the liquid was reduced by 30 ml.

Feed it right. How much starter do you take? Look, for wheat-rye bread, the amount of leaven is equal to the amount of rye flour, that is, in this case you have 100 g of flour, which means that the leaven should be 100 g.

shl. but do not want to start a hop leaven, it does not sour.

I added everything strictly according to the recipe, now I will try, as you advise. Where to get hops?

I added everything strictly according to the recipe

I'm just trying to combat acid in bread, purely in theory. Although I had it on all the previous leavens. Whatever I do. Only on this one suits everything. Hops are sold in pharmacies. You follow the link on the subject of sourdough, where the girls showed their bread.

[Omela]

OmelaThank you, I will read it and I will try.

[ksuha]

ksuha, good luck!

[Omela]

Omela, thank you !!!!!!

[Omela]

Omela made bread on your recommendation and cheers. The roof is flat, lovely! Only there was no time for a long proofing, it turned out to be low, but delicious!

[Oksana]

Oksana, I'm glad you did it!

Thank you very much for the wonderful recipe!)))) Baked with kefir sourdough, it turned out to be a wonderful bread - with a crispy crust and very tasty crumb!