Wheat-rye bread 50x50 with liquid yeast (oven)

Category: Sourdough bread
Wheat-rye bread 50x50 with liquid yeast (oven)

Ingredients

wheat flour 200 BC
peeled rye flour 200 BC
liquid yeast 130 BC
liquid (water, kefir, whey, sour milk, potato broth) 140 g
salt 2.5 tsp dimensional
sugar 3 tbsp. l. dimensional
fermented rye malt 1.5 tbsp. l. dimensional
sunflower oil 3 tbsp. l.
apple cider vinegar 6% natural 20-22 g
Spices for rye bread 3 tsp dimensional
sugar for preenzyme 1 tsp metallic with a slide

Cooking method

  • I decided my favorite "Wheat-rye 50x50 bread on live yeast" (author Rina) * adapt to liquid yeast, as well as to baking not in a bread machine, but in the oven. As a result, the technology has completely changed, so I risked to issue this bread with a separate recipe. I had liquid yeast on summer berries - raspberries, cherries, black currants, a little mint, it was added a little, then one, then another.
  • The preenzyme was done in 2 stages:
  • 1) Liquid yeast - 65g
  • Peeled rye flour - 50 g
  • In a liter jar, I left it on the table, covered with a film with holes from a toothpick. Did it for the night.
  • 2) In the morning I added there:
  • Liquid yeast - 65g
  • Peeled rye flour - 50 g
  • Sugar - 1 tsp with a slide
  • After an increase of 2-2.5 times, I put the preenzyme into the bucket of a bread machine **. On top of it:
  • Wheat flour - 200g
  • Peeled rye - 100 g
  • Spices 3 tsp measured (mostly coriander + a little bit of cumin, fennel, anise. I buy in seeds, I grind them in a coffee grinder not into dust, but so that there are pieces, I store them in a jar, use them as needed.)
  • Malt 1.5 tbsp l dimensional. You can replace it with dry kvass (but I put it in 2.5 tbsp. L measured).
  • In kefir (yogurt) - 140g dissolved:
  • Salt - 2.5 tsp. dimensional ***
  • Sugar - 3 tbsp. l. dimensional
  • Sunflower oil - 3 tbsp. l. (metal conventional)
  • Apple cider vinegar 6% **** - 20-22 g.
  • The kefir mixture was poured on top of the flour into a bucket of a bread machine. You can use only water, or only kefir, or a mixture. I put the whole 140 g of kefir here. Turned on the French dough mode.
  • After kneading, I put the dough into the mold with a brick L7 and put it back in the bread maker, it just fits there. You can simply put in the form in a warm place 26-28 degrees, covering the form with a towel.
  • I waited until it was doubled, greased the top with protein (you can use an egg or yolk mixed with water), sprinkle with the same spices that I put in the dough and put it in a preheated oven at 200 degrees for 60 -65 minutes. In general, the baking time must also be adjusted according to your oven. She took the finished bread out of the oven, shook it out of the mold and put it on the wire rack, covered with a towel.
  • Notes:
  • * the original source of my bread is the recipe "Wheat-rye 50x50 bread with live yeast" (by Rina) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0
  • ** HP Panasonic SD-2501 was used in dough kneading and proofing
  • *** teaspoons and tablespoons are spoons from HP Panasonic. They are slightly smaller than the usual metal ones, if they are poured into them without a slide, so if there are no measured ones, then just put less on a half-spoon without a slide.
  • **** vinegar must necessarily be from natural apple raw materials, and not from table vinegar with the addition of flavors identical to natural.
  • You can find out more about the preparation of liquid yeast in the corresponding forum topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
  • I hope you enjoy the bread.
  • Wheat-rye bread 50x50 with liquid yeast (oven)
  • Bon Appetit!


ang-kay
Tanya,the bread is wonderful! Thanks for sharing

and I definitely have a wedding towel

Mona1
Quote: ang-kay

Tanya,the bread is wonderful! Thanks for sharing

and I definitely have a wedding towel

Wonderful, because the teachers were wonderful, and for this wonderful sourdough, thank you very much, and for Rina's bread, I hope she is not offended that I changed the recipe and technology in this way.
Rada-dms
Mona1, very beautiful bread, expertly made, and the crust !!!!! Generally extraordinary !!! Thank you very much, now I will bake one too, I will update new forms with this recipe !!!
ang-kay
Yes, why be offended if such good bread came out ?! And if necessary, we will help as much as we can (in case something is not clear). Although you've figured it out pretty well!
Elven
Tanya, cool bread! I'll take it to the bookmarks for now, there will be time - I will definitely bake it We are waiting for the continuation ...
Musenovna
Why add vinegar ?!
Mona1
Quote: Elven

Tanya, cool bread! I'll take it to the bookmarks for now, there will be time - I will definitely bake it We are waiting for the continuation ...
Eh, her. Tricky. Continuation - I will wait for you. Bake and show me your cool pictures.
Mona1
Quote: Musenovna

Why add vinegar ?!
In bread with rye flour, a slight sourness adds piquancy. Rina's original recipe contains this ingredient. Liquid yeast does not give such a sourness that sourdough bread has, it is a completely different bread in taste. Therefore, a little apple cider vinegar only benefits the taste. And the bread is very tasty. I didn't do it without vinegar, but if you want to try baking without it, I will be grateful if you write here how it happened.
lappl1
Tanya, thanks for the wonderful bread. Well done!
Mona1
ang-kay, Rada-dms, Elven, Musenovna, lappl1, thank you very much, I will be glad if you try to bake bread according to this recipe.
Elven
Quote: Mona1
Eh, her. Tricky. Continuation - I will wait for you. Bake and show me your cool pictures.
I meant the second recipe, with buckwheat flour, which I will definitely report, I have already rewrote both recipes for myself. As soon as the time comes, I will definitely bake
Elven
Tanyush, and how long did it take you to raise the pre-enzyme at the second stage?
Mona1
Quote: Elven

Tanyush, and how long did it take you to raise the pre-enzyme at the second stage?
Helen, come to YOU, okay? I did the first stage at night, as I already wrote, at about midnight, and I filled the second pre-enzyme at 9 am and it came up and I made the kneading at about 16 hours, that is, about 7 hours it turned out to be suitable. I kept waiting for it to triple, but it didn't work out three times with either this or the buckwheat bread. With this, I even look - and it seems to have started to go down, the maximum height was 2 with a small tail. The yeast was still young, and after that I baked buckwheat a couple of times, so the second stage took only 3 hours. So be guided by your yeast. By the way, the first stage of the pre-enzyme, which I put at night, does not increase in size at all, at all. Because I don't put sugar in there. I read in girls that someone puts sugar in both the first and second preenzymes, and someone only in the second. I also decided not to put it in the first one, because I put it at night, I was afraid that while I was sleeping, he would suddenly run away. Nevertheless, although it does not increase in size, I am sure that some useful processes are taking place there. There is a little sugar in the yeast itself, which we pour into the pre-enzyme.
By the way, you can put a spoonful of sour cream in the second pre-enzyme, they wrote about this here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
Then the liquid should be slightly reduced in the dough. I did it without this spoonful of sour cream, and with it. I don’t remember that in the end I felt the difference in bread, but maybe I just didn’t focus on this moment.
Elven
Quote: Mona1
to me for YOU, okay?
well
Quote: Mona1
and I made the kneading about 16 hours
I figured that I would have to bake at night hmm ...
Okay, I'll try to make PF in one step. Or the first stage in the evening at 16 o'clock, and leave the second for the night
Mona1
Quote: Elven

good: friends: I figured that I would have to bake at night hmm ...
Okay, I'll try to make PF in one step. Or the first stage in the evening at 16 o'clock, and leave the second for the night
Yes, I baked it closer to 11 pm, but I had young yeast. Now they are ripe and I will not leave for the night. And you look in your own way.
Natusichka
Tanya! Thank you very much for your work!
And tell me, please, if I don't have very natural apple cider vinegar ... won't it work?
And if you put the wine?
Can I somehow make apple cider vinegar myself? But as?
Mona1
Natusichka, Natasha, I did it on wine - not that, I had good Spanish. Did not like. I didn’t give an apple one either, I’m a meticulous person, I like everything up to a gram to a percent. And fig knows what percentage of his homemade products. My husband once bought an unnatural apple on the market, 6%. Used it. In principle, I did not notice such a direct difference, in any case, it is better than wine. And there, maybe, and natural will fall. So I put a photo of my vinegar under the spoiler, look

Wheat-rye bread 50x50 with liquid yeast (oven)Wheat-rye bread 50x50 with liquid yeast (oven)Wheat-rye bread 50x50 with liquid yeast (oven)

Natusichka
ABOUT! "Anri" !!! I really love this brand of corn oil! It tastes great (I mean refined).
Here's a vinegar and buy. Thank you, Tanya!
Mona1
Oh, you see, great!
Ira Doka
For me, liquid yeast is a discovery !!! I didn't want to bother with the sourdough, but I wanted to try to grow and use liquid yeast. And I often bake 50:50 bread from the author Rina. Thanks Tanya, we will try for the new version.
Mona1
Be sure to try this liquid yeast recipe. My wheat has not yet turned into liquid yeast, but this one the first time (just in the photo I have my firstborn) turned out. So now I only bake so much thanks to heaven that I got into the temka of liquid yeast.
Ira Doka
Here's a bread I got.
Wheat-rye bread 50x50 with liquid yeast (oven) I see that it was still necessary to hold it on the proofer.
The dough was not as sticky as Rina's recipe. Liquid banana raisin yeast. The powder is flaxseed. I adhered to the sequence described in the recipe and also baked in the oven. Tanya, when you bake in such forms, do you increase the mass of the dough?
Mona1
Ira, what puzanchiki turned out! Great!
And I, about the truth, have not baked with live yeast for a long time, once, even on ordinary ones in the oven, only a white loaf, and this recipe for Rinin is in Xn using ordinary yeast. I threw everything in there and forgot. Pikalo - took out. ... And even so, there is not always time, and repairs in the kitchen have been dragging on since the summer.
And in the forms, why increase the dough? I just how much my HP pulls without straining, so much I do the kneading and put either in one L7 or in two L12 it seems (or L11). If you still have space and you can knead more, then do it, proportionally increase all the ingredients in the recipe and try. Why can't you, you can.
Ira Doka
Quote: Mona1
And in the forms, why increase the dough? I just how much my HP pulls without straining, so much I do the batch
Your truth, Tanya, why overload HP the dough is still heavy. Today I also baked the same pair. PF was kneaded on 50X50 flour, stood in one step, rose a little more than twice. In the morning, I kneaded the dough on the program with dumplings, laid it out in forms, sent it to the KhP for proofing. I returned home 6 hours later, decided to bake in KhP, it turned out better, the roof did not crack, like yesterday's, but the size of the loaves did not increase. Thank you, Tanyusha for the recipe, I wish you to finish the renovation and return to baking!
Mona1
IraProbably, the proofing was longer this time. The roof is cracking: either a little distance, or a lot of yeast, or more than necessary, flour in the dough. This last component spoiled my life for me when I was just learning to bake. He baked according to recipes with instructions. The roof collapsed. Then I decided to reduce the water by 30 grams. And, lo and behold - a convex beautiful roof.)) In general, I love when the roof cracks, these are the tidbits.

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