French wheat bread

French wheat bread

Category: Sourdough bread

Ingredients
Wheat sourdough 50%	100 g
Wheat flour of the highest grade	340 g
Warm water	230 g
Peeled rye flour	45 g
Salt	1 h spoon

Cooking method

• So I do it step by step .... sourdough bread has already "firmly entered" into everyday life, I would have had more time :))) I "spied" this recipe from Irina Khlebnikova (baked at home, only in English letters :), but I tried correct. To your taste and your old oven. And most importantly, everything is quite simple, a beginner can do it! Well :))) - in the evening I was fed 1/2/2 wheat leaven, and at 6 am (fortunately, my husband rushed to raise the welfare of our separate family) - I diluted it with warm water, mixed with sifted wheat flour + with rye flour and set to rest for 30 minutes. Then I started stirring the dough, adding a pinch of salt, and so on, the whole teaspoon. I kneaded the dough for 5-7 minutes, no more (which is also valuable !!! you don’t need much force, only the mind is in charge! :))), then I put it in a greased bowl, covered it with a plate and for 2 hours in the oven with the light on ... YES!!!!! AFTER 1 HOUR THE DOUGH SHOULD BE STRETCHED! I did it right in the bowl. And then, you need to pull it out, so sweet, warm, tender, tuck the edges in the center and cover it with the bowl in which it stood for 20 minutes. After - form a loaf, as Irina Khlebnikova advises: very gently stretch it into a kind of a square and carefully fold two sides with a "scarf" in turn: 1- corner to the center, 2- next to it a corner- to the center, formed between them- also to the center , turn - and on the other hand, the same thing, wrinkle each seam-work. and then fold the result in half, "pie", work out the seam, roll up and put the resulting bar on baking paper, cover with a film (make sure it doesn't catch on) and wait until it doubles - 2 hours it took me. I preheated the oven to 230, but I have it very old, and burns, and uneven heat - so I always slightly lower the temperature from the specified one and lower the baking time - I focus on the "empty sound", and not for the time, but all the same, the first my "Frenchman" is too tanned: ((, I bake with steam for 15 minutes, this time I dragged the paper with the bread onto the red-hot dish, but usually I don't, my kitchen is very small, there is no place, you don't wave your bread too much, and I have long ago adapted a small teflon round mantle for my breads, they do not burn on it, and this is very important for someone who, like me, has a very old oven, where the middle level is very close to the shades, and the lower one is to the bottom of the oven, well she has no middle: (((((since a strong and hardly controlled heat - the baking time is not 40 minutes, like Irina's, but half an hour) (and that was enough for him :(. But the view !!!!!!!! we will still try with the youngest !!!! Maybe my "amateurish" developments will also help some of the newcomers! I hug everyone, thank you, that you are now in my life, as another Joy !!! :)))))

[rye grain]

rye grain, bread is a lovely sight!
and the history of cooking was very exciting, I read everything))

[rye grain]

rye grain, the bread looks very appetizing, I just love this - fried)

Thank you my dear!:))))

I read it in one breath, like a poem. Thanks for the bread dough tips and presentation style.

Svetlana, thanks for the bread! Very cute and delicious!

[Yulia]

Yulia

Thanks for the recipe, it's not at all difficult for those who are friends with sourdough. You have a wonderful bar, so appetizing!

Oh thank you!!! How nice !!!! :)))))