Rye-corn bread with the addition of Paras flour

Category: Sourdough bread
Rye-corn bread with the addition of Paras flour

Ingredients

Seeded rye flour 200 g
Corn flour 70 gr.
Wheat flour Paras 130 gr.
Lactic acid sourdough on rye flour 400 ml.
Panifarin 1 tsp
Dry yeast 1.3 tsp
salt 1.5 tsp.
granulated sugar 1 tbsp. l
vegetable oil 2.5 tbsp. l.
butter 1 tbsp. l.
water as needed during the mixing process

Cooking method

  • Bookmark
  • First, everything is dry, on top of sourdough (the consistency of thick sour cream), oil, water in the kneading process - I prefer not a bun, but a snail without a house.

  • Program
  • Plain white

  • Mode
  • Dough, shoulder blade - for rye.

  • Preparation
  • I took the leaven out of the refrigerator, poured it into a half-liter jar, added kefir and rye flour, put it in a warm place for 3 hours.

  • Then everything in HP, then dumped it into a cast-iron pan, another hour for proofing, then into the oven - 250, then 180, and another 150 degrees - up to temp. finished product 95 degrees.
  • Now it is cooling down, pinched off the edge - the taste of rye bread with sourness, the crust - crispy due to corn flour.
  • The real taste can be appreciated only in a day, and even better - if it stands in the refrigerator.
  • But that rarely happens ....



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Rye-corn bread with the addition of Paras flour
Alexandra
Handsome man

Still, it is better to distribute in another cup.
Then overturn into a hot frying pan. It is desirable with a hot lid, and the oven first under the lid - the same 250 - 240 for 15 minutes, then without a lid at 220-230 for another 30 minutes.

And slice a loaf right in a hot skillet before baking

WILL BE IN GENERAL BEAUTIFUL UNSURPASSED
MariV
Quote: Alexandra

Handsome man

Still, it is better to distribute in another cup.
Then overturn into a hot frying pan. It is desirable with a hot lid, and the oven first under the lid - the same 250 - 240 for 15 minutes, then without a lid at 220-230 for another 30 minutes.

And slice a loaf right in a hot skillet before baking

WILL BE IN GENERAL BEAUTIFUL UNSURPASSED
I tried it with the lid - the dough rose, it stuck to the lid - I barely ripped it off.
I put cold dough into a frying pan, pre-oiled. It pops up well after baking.
I do not preheat my oven - there is such a mode - blowing with heating - it bakes well.
Bread is not up to the refrigerator - the son has already lost half of it.
Alexandra
This means that this form is not suitable for such a case.
Into my brazier 4 l. includes just a loaf for 400-500 g of flour
MariV
Quote: Alexandra

This means that this form is not suitable for such a case.
Into my brazier 4 l. includes just a loaf for 400-500 g of flour
Yes, mine is smaller - I bought a small frying pan for testing. But it still turns out delicious!

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