Wheat-rye bread with Seitenbacher sourdough

Wheat-rye bread with Seitenbacher sourdough

Category: Sourdough bread

Ingredients
Opara
fresh yeast	9 g
warm water	300gr
sugar	1 tbsp
premium wheat flour	100gr
Dough
ready-made rye sourdough	75 g
premium wheat flour	200gr
peeled rye flour	200gr
salt	1 tsp
butter	30 g

Cooking method

• I want to tell you about a good rye sourdough. I learned about this miracle from Lerele, our forum member from Germany, for which many thanks to her!
• Then she gave me, together with Olya (Rada-dmc), 1 kg of this leaven, for which thanks to Olya and her husband that they brought me an expensive load))
• Having tried to bake bread, I was shocked and the result and the taste and bread could be stored longer and not covered with mold.
• and bread tastes like Darnitsky, and I adore it)
• there she is
• 
• and so let's get started:
• make dough and let it ferment. It took me about an hour and I warmed it up a little in Kenwood for 30 grams while the ingredients were mixed.
• When the dough is ready, put all the other ingredients and sourdough and turn on the kneading at Min speed for 10 minutes
• we look at the dough, you may have to add flour.
• Leave the dough in the bowl and let the dough rise.
• We turn on the second batch for 1 sc 5 minutes.
• Lubricate hands with sunflower oil and take out the dough and stretch and fold several times.
• Then we form a loaf:
• take a rolling pin and roll out the dough into a layer. We begin to roll the dough into a roll from the edge, pinch the edge and turn the loaf with the seam down.
• We take a sharp knife and make cuts. We put the loaf in a mold and put it on the pounding in the oven / oven
• I melted and baked in a mini oven Steba KB28 ECO.
• Pre-turned on the oven and turned the regulator to the first click, this is not reaching the figure 90 gr. The thermometer showed a temperature of 69 degrees. We turn it off immediately and let it cool down a little to 30 grams, while we are fiddling with the dough, the oven has time to cool down to the temperature we need.
• And that's all, we put the form with the dough and let the loaf grow twice.
• When the dough has come, take out the mold and heat the mini-oven to 230 gr.
• We bake on the top / bottom + convection mode for the first 10 minutes at 230 grams and the remaining 25 minutes at 210 grams.
• The bread is ready when the temperature inside the bread reaches 96 grams.
• 
• 
• Let the bread cool down and enjoy the delicious and fluffy bread!
• Bon Appetit everyone!

The dish is designed for

1 loaf

Time for preparing:

4 hours

Cooking program:

dough mixer / mini oven

Note

For HP: we add all the ingredients to HP, as written in your instructions and put on a delay of 1 hour
I bake in Basic mode

Masha bread otpad I can imagine how cool it tasted

[natalisha_31]

natalisha_31, Natshtaaa! thanks for not missing my recipes !!!
Yeah, the bread came out great! now I only bake with this leaven!

[Masinen]

Masinen, Masha, very interesting, I watched the video!

[Olga]

Olga, thanks for stopping by))
I stocked up on this leaven for a year in advance)) And the most interesting thing is that in HP it produces gorgeous rye bread, and most importantly, sourness !!!
and you don't have to bother with growing sourdough)

I stocked up on this leaven for a year ahead

Mash is where else we can find this leaven

[Mashun]

Mashun, I'm still here to you with thanks!
Delicious. Tried my best to stick to the recipe and tips. There was no sourdough, but the result is amazing. The bread is cold. Cut it open. Unusual Venno!
The son noticed that he looked very much like black.
Masha, thanks!

Mash is where else we can find this leaven

Hde, hde, on Amazon German)
she is there for a kilo is sold in packs of 75 grams

[Ritual]

Delicious.Tried my best to stick to the recipe and tips. There was no sourdough, but the result is amazing. The bread is cold. Cut it open. Uncommon Venno!

Ritual, you clever!
but I am so pleased that there is already bread according to my recipe !!

it's delicious even without leaven)

Hde, hde, on Amazon German)
she is there for a kilo is sold in packs of 75 grams

Masha throw a link plizz. You can in a personal.

here's a link
🔗

[Maria]

Maria, I watched the whole video with my mouth open. I like that you do everything very carefully and the movements of the hands of an experienced cook, it immediately catches your eye!
Gorgeous bread, only its baking stretches for a long time, this is what patience you must have!
Sourdoughs are generally something from the incomprehensible area, I tried to read the topic ... I can't master this! And here everything is ready-made - class!

[Maria]

Maria bread is a feast for the eyes. Thank you!
Nataliya,

Mash is where else we can find this leaven

Grow yourself. I've been baking bread on my sourdough for a year now. Sourdough bread is a completely different bread.

[Suliko]

Suliko, Ella thanks! I try to make everything clear and visible in the video)
I, too, can’t bother with sourdoughs and this factory version is very good!
And also, everything is sterile and packed, and this is also an important point!

She added in a note that such a version of bread can be baked in HP without problems.When there is no time to mess around, then I do it)

Sourdough bread is a completely different bread.

That's for sure!
Thank you!!!

here's a link

And as always, there is a note - it is not sent to Russia, they are strange, but here one bread maker would have bought everything in a week, all the supplies

yes, here one bread maker would have bought everything in a week, all the supplies

Ella, they are afraid of going bankrupt, so they don't send them to Russia. Probably also read our forum

[Ella]

Ella, for such a case we have a TA))
They will buy and send everything))

Masha! Thanks for the bread recipe! And then they also brought a sourdough for themselves, but they still didn't bake it! Now it's just a little thing - to move completely from the dacha and start baking bread !!

Mash is where else we can find this leaven

agree. Otherwise, it's a natural teaser, not a recipe))

[Rada-dms]

Rada-dms, Ol, then I ordered myself and my husband's brother brought me))
very cool thing!
Fotina, Svetlana gave a link to the leaven))

Thank you! I tried to google it - and I did not understand, is this a real sourdough, or an agram type?
If it’s real, I’d write a pound for a test ...

[Svetlana]

I'd write a pound for a test ...

Svetlana, so the fact is that they do not send bastards
I would also take such a leaven

Yes, probably there would be many who wish

It's time to bow to Tatyana)))

[Svetlana]

Svetlana,
this is not an additive like Agram, this is a natural rye liquid sourdough)

I left to think how to get it)))

Mash, but this bag is only enough for 1 time, or can you somehow feed it later, like ordinary starter cultures?

And another question, in your recipe

Ingredients

extensive rye flour

what is it? Regular rye won't work? Or, for example, ground with your own hands?

[Irina]

Irina, so there is a package of 1 kg 500 gr.
Those are a lot of bags of 75 grams.
I did not feed her, although I was offered to try.
I stocked myself up on 2.5 kg of starter culture. Therefore, I see no reason to feed her ..
But she is alive, so in a bag)
And most importantly, it has already been measured how much is needed for 500 grams of flour. No need to weigh and measure anything)
I'm very comfortable!
Ahhh, this is a peg !!!!

[Irina]

Irina, so there is a package of 1 kg 500 gr.

well, I have only 2 bags for me Olya-Rada presented me So I think how to stretch them more than 2 times

[Irina]

Irina, can you try to feed her?
What if it grows up?

Good day to all!
My name is Natasha. And I live in Germany.
Can I share my impressions of this sourdough a little?
We also sell it in supermarkets. In particular, in Edek.
For the first time I took it, this liquid one from Sittenbacher.Maybe I got it wrong, maybe it somehow ended up in an "inoperative" state, although by the expiration date it was considered active for at least six months. Although both the color and the smell are cool! Not peroxidized, pleasant smell and slightly pinkish-creamy shade. Then I bought dry sachet starter culture.
She looks like this



With her, oddly enough, things went well. It was she who added to her young leaven, which did not manifest itself in any way for three days and as a result, in 2 hours, she received an active, bubbling leaven.
Now it grows in my house and I don't know what to call it? Either it is a clone, or an immortal constantly shared being, or a great-great ... a granddaughter of some kind.
In general, everything is on sale, but I use the leaven standing at home.
In February I will be in Moscow and St. Petersburg. I’ll bring this dry starter culture to my parents. Let mother try if she wants. And then he complains about the skyrocketing prices and the fact that the yolk from purchased bread cuts.

Masha, I want to bake this bread tomorrow.
Got a question?
Can I put vegetable oil instead of butter? Or is it necessarily creamy?

[Nataliya]

Nataliya, sure you may !

sure you may !

Thank you Masha. In the next. times I will definitely do it.
Now this bread is being parted in the cousin
Rustic white bread in a multicooker Polaris 0508D floris

I baked this bread. Thank you Masha for the recipe. True, as always, I made a gag
I did everything strictly according to the recipe, but instead of wheat flour, I put 200 grams of whole grain, and instead of butter, I used vegetable. Baked in Steba DD1. No photo, maybe the bread is getting cold.

[Nataliya]

Nataliya, I'm waiting for the photo!!

I'm waiting for the photo!!

Here is a photo

[natalisha_31]

natalisha_31, Natasha, thanks for the photo !! Good bread)

thanks for the photo

Yes always please
This, Masha, thank you for the recipe for such a wonderful bread

[Masinen]

Masinen, Masha and except from Amazon there is nowhere to buy such a leaven, I really liked the recipe

[Tanyush @ ka]

Tanyush @ ka, Tanya, it is sold in Germany or in the EU countries. If you were in Moscow, I would give you a bag to try.

Well, you can do without it, It gives the dough sourness and the bread is stored longer. Although without it, the result will be slightly different.

[Masinen]

Masinen, I'll try to cook without sourdough, it's very appetizing bread

Masha started to knead the dough. You have 200 + 200 flour in your recipe, and 300 + 200 in your video. Or did I not understand?

[IrinaS111]

IrinaS111, there are three parts of flour
200 + 200 + 100. Goes to the dough

Everything is correct in the end 200 + 300

I always use 500 grams of flour))

Thank you, Masha! Understood!