Sourdough bread with spelled and bran

Category: Sourdough bread
Sourdough bread with spelled and bran

Ingredients

active wheat sourdough 100% moisture 150 grams
water 200 grams
wheat flour / grade 250 grams
spelled flour 25 grams
wheat bran 25 grams
wheat flour 1 grade 100g
salt 9.5 grams
instant yeast 1 gram
flax seed option

Cooking method

  • Feed the sourdough 5-8 hours before baking. I usually feed this way 1 part sourdough and two parts flour and water.
  • Mix yeast with flour and bran.
  • Add water to the leaven and stir.
  • Add flour mixture.
  • Start mixing.
  • Add salt after 5 minutes.
  • Continue kneading for another 7-10 minutes.
  • The dough is soft and does not stick.
  • Stretch-fold and ferment.
  • Fermentation for 1 hour 45 minutes.
  • Stretch-fold once after 45 minutes.
  • Take out the dough and shape into any shape of bread.
  • Moisten slightly and sprinkle with seeds.
  • Press in a little.
  • Proofing 60 minutes seam down.
  • Make incisions.
  • We bake on a stone heated with the oven at a temperature of 240 degrees. First 10 minutes with steam.
  • We remove the steam, briefly ventilate the oven.
  • Reduce the temperature to 180 degrees.
  • We bake until ready for another 30 minutes.
  • We take out, cool on a wire rack, cut and enjoy.
  • Here's what happened in the end:
  • Sourdough bread with spelled and bran
  • Sourdough bread with spelled and bran
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3.5 hours

Cooking program:

harvester, oven

Note

I don't know what to write anymore? : girl_haha: Fantasy bread. Recommend!

Tanyulya
Quote: ang-kay
I don't know what to write anymore?
You don't need to write anything. Give me a piece, aaaa .... pohaaalstaaa
ang-kay
Tanyulya, pull faster while there is nobody! : girl_haha: Help yourself!
stanllee
I pull too. Well, people can do it. Well done.
Irina Dolars
What a handsome perforated! So rushing from its wheatiness
ang-kay
Maryana, Irisha, Thank you!
Tanyulya
he skokA came running oooo, but I zanykala myself kusmanchik.
Thank you, Ajel, sooo beautiful and sure delicious bread.
ang-kay
Right. Who is the first, he ripe!
Tumanchik
Handsome !!!!
Very beautiful! But I have your buckwheat in turn. Don't seduce!
ang-kay
Tumanchik
Quote: ang-kay

I will complain
ang-kay
and add more!
Tumanchik
Quote: ang-kay

and add more!

guard!!!!!! Angelka fuluganite! I grab some bread and run
moleka
Do not lower the temperature after airing?
ang-kay
Reduce and air briefly. This does not mean keeping the door open for 5 minutes. We need some steam to come out.
moleka
Thank you. But I wanted to clarify something else, very often in the recipes after airing, they set a different, lower temperature (for example 200). For me, just in 40 minutes at 240 it will burn outside.
ang-kay
Yes, down to 180 degrees. I usually write. Looks like she missed.
moleka
Thanks for the quick answer, otherwise I'm putting it in the oven.
ang-kay
Yes, the algorithm is the same everywhere. Good luck! I'm waiting with impressions.
Galina S
Angela, hello !! I'm without a photo, I'm sorry, I'm sorry !! The bread was unexpected. Do you think those who are accustomed to homemade bread, sometimes they do not say anything, they eat and that's it, but here I come with a small boy from the kindergarten and my son is already shouting to me, mom, the bread is especially tasty today. it was so nice !!! thank you for the bread and emotions
ang-kay
Check mark, so great! Let the family rejoice and, of course, bread)
-Elena-
ang-kay, Angela! The bread is just crazy! While in the bookmarks, he is next, just yesterday baked according to a new recipe.
ang-kay
Elena, I will be glad if you like it)

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