Sourdough bread with corn grits

Category: Sourdough bread
Sourdough bread with corn grits

Ingredients

Lobe
corn grits 100g
boiling water 100g
Dough
leaven 300 grams
sugar 1 tbsp. the spoon
wheat flour 1 grade 100g
wheat flour / grade 600 gram
water 300 grams
vegetable oil 1 tsp
instant yeast 2 grams
salt 19 grams

Cooking method

  • Lobe
  • Pour boiling water over the corn grits, cover, wrap and leave to cool completely.
  • Leaven
  • Feed 5-8 hours before kneading.
  • Dough
  • Mix flour with yeast.
  • Mix the starter culture with water, add sugar.
  • Start mixing. After 5 minutes add the lobe, salt and oil.
  • Continue kneading for another 7-8 minutes.
  • Sourdough bread with corn gritsThe dough is moist, soft, slightly sticky. We work with him, having greased our hands and the table with oil.
  • Stretch-fold 2 times. Put to wander in a warm place.
  • Fermentation for 120 minutes. Stretch-fold 2 times. The first is 30 minutes. The second is 60 minutes.
  • We take out the dough. I divided it into three equal parts. I have a triangular tee shape. I showed it in Sandwich bread... You can use 2 larger molds.
  • I rolled the dough into rolls, pinched the seam.
  • I put it in a greased form with the seam down on the proofer. Proof for 50-60 minutes.
  • Before planting in the oven, sprinkled with water from a spray bottle.
  • We bake in an oven preheated to 220 degrees for 10 minutes. Then we lower the temperature to 180 degrees and bake until tender. I have a total baking time of 25 minutes.
  • We get it. Let it stand for just a couple of minutes. We take out from the forms.
  • Cool, cut, enjoy!
  • Here's what happened in the end:
  • Sourdough bread with corn grits
  • Sourdough bread with corn grits
  • Sourdough bread with corn grits
  • Delicious bread!

The dish is designed for

3 rolls, about 450 grams each

Time for preparing:

3.5-4 hours

Cooking program:

harvester, oven.

Note

Good bread! Recommend!

0-svet-0
Thank you for the wonderful recipes. Delicious and affordable. I tried it a little. How can I sign you as an author on another resource?
Tumanchik
Angela what a rich bread! At the request of fans? Bravo!

And translate it for me to yeast and I'll bake it right there?

lettohka ttt
Mm mm what kind of crumb and shape .... Angela as always Gorgeous bread !!!!! Good girl, and your hands are GOLD !!!!!
ang-kay
Girls, thank you all. dear ones!
SvetlanaThank you for such kind words. I'm glad that my attempts were to taste.
Quote: 0-svet-0
How can I sign you as an author on another resource?
I do not know? Usually they take a nickname and a name, give the resource where the recipe is taken from, it is possible with an active link. If you want to write something specifically, then go to drugs.
Quote: Tumanchik
At the request of fans? Bravo!
It's just that our desires coincided at this moment. You had a wish, but I have already baked bread. how I felt.
Quote: Tumanchik
And translate it for me to yeast and I'll bake it right there?
Sourdough 150 water and 150 flour. Add to the rest of the ingredients. A pack of dry yeast usually contains how much flour they are designed for. It is approximately always 1 gram per 100 grams of flour. If it's fresh yeast, multiply by 3.
Quote: lettohka ttt
GOLD !!!!!
Natasha, but ordinary, like everyone else. But thanks anyway, I am pleased.
Tumanchik
Quote: ang-kay
Sourdough 150 water and 150 flour. Add to the rest of the ingredients. A pack of dry yeast usually contains how much flour they are designed for. It is approximately always 1 gram per 100 grams of flour. If it's fresh yeast, multiply by 3.
0-svet-0
Quote: ang-kay
Usually they take a nickname and a name, give the resource where the recipe is taken from, it is possible with an active link.
Okay, name and nickname. Links are not welcome there.
ang-kay
Quote: 0-svet-0
Okay, name and nickname.
and the resource from which it is taken. Simply write that the recipe of such and such a person is posted on the site without a link
0-svet-0
Yes, I will. Thanks again.
ang-kay
I wrote a message in a personal
Anatolyevna
ang-kay, Angela is such a beautiful bread!

Something I do not dare as a leaven (grow or deliver, as it is right).


The crumb is magical, and you just want to taste the bread.
ang-kay
Yeah,Tonya,also delicious!
Quote: Anatolyevna
Something I do not dare as a leaven (grow or deliver, as it is right).
Yes, even grow, even deliver, even start. The main thing is to do. And how to call this process is everyone's business. We're home bakers, not technologists.
Thank you for stopping by.
MariS
Quote: ang-kay
We're home bakers, not technologists.

Yeah, only some of them (let's not point the finger, although it's you!) Are already real pros! Another excellent bread Angel!
ang-kay
Marina,

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