Rye-wheat bread per day (together with the ripening of the leaven).

As you know, yeast rye-wheat bread is bland in taste and aroma, ready-made sourdoughs (the same Extra-R) improve the situation, but the taste is roughened, while natural sourdough fully reveals the bread's taste. However, there is one significant drawback here. If you are a busy, hard-working person who bakes rye bread from time to time, and a little scattered, then you cannot devote time and attention to the ripening of the leaven. I don’t know about others, but it’s not working for me. I usually forget to keep track of the leaven and it spoils. I simply do not want to turn the ripening of the leaven into a hobby. In general, this circumstance prompted attempts to develop a kind of "hybrid" method of obtaining sourdough, a portion of which immediately goes to baking bread. The whole process takes a day. As an accelerator of natural starter maturation we use the well-known ready-made “Extra-R” starter culture. It contains fermented red malt, ascorbic acid and amylase. Ascorbic acid acidifies the dough, immediately creating an environment favorable for the development of lactic acid microorganisms, and not favorable for the development of any putrefactive microbes, and amylase helps these organisms break down starch, and, accordingly, develop at an accelerated rate. True, there is a moment - the method has been worked out on Panasonic, for other HP models, you may have to change something.

Coming home from work at 19.00, I put 270 g of ordinary peeled rye flour in a bucket of HP, 1-1.5 tbsp. l Extra-R and 330 ml of water. For a guaranteed result, you can add a tablespoon of any kefir, preferably fresh. I turn on the "pizza" dough mode and use a plastic spatula to knead (it is necessary to help the spatula, otherwise flour will remain in the corners with this consistency).
The next morning I turn on the "basic" test mode and go to work.
When I come back at 19.00 in the evening - the leaven (Well, it is clear that this is not exactly a leaven, but a dough skewed into lactic acid fermentation) increases in volume by about one and a half times and traces of large bubbles are visible on its surface (on Panas 2501 I look to the dough has risen over the upper edge of the kneading spatula, the one with a comb). Then, on top of the dough, put 1 tbsp. a spoonful of butter, 180 g of wheat flour, 1.5 tsp. salt. Then there are 2 options - you can add 1 tsp. instant yeast and start the Rye program. Or, if you follow a "yeast-free" diet, knead the dough on the "pizza" program, turn on the "heated proofing" through the service mode, and after the end of the rise, turn on the baking mode for 1 hour. Thus, by 23.00 I get good quality rye-wheat bread.

Total:
For leaven (dough):
270 g peeled rye flour
1-1.5 tbsp Extra-R
10 ml of kefir
330 ml water

For the final batch:
180 g wheat flour
1.5 tsp. salt
1 tsp instant yeast (for automatic baking)

Notes:
1. The taste of the bread is very similar to the Darnitsa bread made from natural sourdough from the Proletarets bakery, which is considered one of the best Darnitsa bread in MSC. It has a slightly more spicy taste.

2. With a high degree of probability, other starter cultures with an acidifier and amylase are also suitable (delicately called "enzymes" on the label)

Here is a photo: If you are not satisfied with the pale crust, then 20 minutes before the end of baking, you can grease it with sugar water or starch paste - it will be black, like from a bakery.

[egghead]

egghead, thanks for the recipe! I was looking for something similar. Everything is described in great detail.
But where to buy Extra-R? Where did you get it yourself?

I also searched for a long time on the Internet how to make a natural sourdough in an accelerated way. As a result, I had to "invent the wheel" myself. In large cities, as a rule, there are shops for home bakers (google search "Extra-R buy"). I live in Moscow - there are several stores that are mentioned on the site. Some ship by region. I think it is not necessary to use "Extra-R", other starters will do. Simply Extra-R, in my opinion, is better suited for rye-wheat.

[egghead]

egghead, I have Agram dark and Panifarin - can they be replaced?

Judging by the composition, it should work if you use both at the same time. Agram dark contains citric acid, and panifarin contains ascorbic acid, amylase and similar enzymes. Yes, I forgot to add - ascorbic acid is needed not only for acidification, but it also inhibits the side effect of enzymes on gluten, therefore, with this method, it is necessary.
Feel the proportions yourself. I think it is necessary to add both components in the amount recommended for accelerated baking of bread. And it is advisable to periodically monitor how the leavening dough behaves.

[Vlad]

Vlad, you have an interesting experience. Thank you for sharing
We have simple types of starter cultures on the forum, for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=87&topic=42973.0 She is simple in breeding and in caring for her.

Yes thank you! There is no problem to grow a normal sourdough, I used to grow and make bread on it. I like the classic three-stage (water + rye flour) by the result the most. There is one "but": I bake rye bread irregularly and according to my mood. Sometimes I start growing sourdough, and somewhere on the second or third day, my wife buys a Darnitskiy one with the words "Enough to suffer garbage." And for two or three weeks we eat store-bought food, since I live a 3-minute walk from the bakery. It costs 25 rubles in their tent, but the taste does not differ much from the recipe given. Here, rather, psychology and sports interest leaped up - is it realistic to make bread with sourdough in a day.

[egghead]

egghead, after the first kneading, does the dough stand at room temperature, that is, in a bread maker?
Do you repeat the batch the next day before work - at 7-8 am? Or at 9?
I want to find out how long it takes between mixes?

Yes, the sourdough matures at room temperature in a bread maker, which is very convenient. At 8 or 10 am does not really matter. Signs of fermentation appear about 12-14 hours after the start of the first batch. Today I talked with a biochemist - he gave some useful advice - now I'll put the starter in a slightly different way. If the result is better, then unsubscribe.

[egghead]

egghead, but is it possible to use Atsatan leaven instead of Extra-R? Thank you.

Atsatan in this recipe should be used instead of kefir. Although, nothing prevents you from trying. With a sufficient amount of azatan, it should work out - maybe not in a day, but after 2 or three - it will definitely work out.

Well, can anyone share your impressions with the use of azatan and what is the recipe ???

And what kind of service mode and heated proofer in Panasonic? This is what I have in 2501 ???