Wheat-rye gray bread with liquid yeast (oven)

Wheat-rye gray bread with liquid yeast (oven)

Category: Sourdough bread

Ingredients
Wheat flour	370 BC
Peeled rye flour	100 g
Liquid yeast	130 BC
Water	140 g
Salt	2 tsp dimensional
Sugar	2 tbsp. l. dimensional
Sunflower oil	2 tbsp. l. metal
Rye fermented malt	1 tbsp. l. dimensional
Spices for rye bread	1 tsp dimensional
Sugar for preenzyme	1.5 tsp. metal with a slide

Cooking method

• The liquid yeast *, used for this bread, I made on grapes, with the addition of dried black currant leaves and lingonberries. But you can use your own berries and herbs, whoever has what.
• The preenzyme was done in two stages:
• 1) 50 g rye flour + 65 g liquid yeast with 0.5 tsp dissolved in them. Sahara. I put it on for the night.
• 2) In the morning I filled up the jar with the preenzyme:
• the remaining 50 g of rye flour + 65 g of liquid yeast + 1 tsp sugar with a slide.
• When it has increased 2 - 2.5 times, I put it in a bread maker **. Top up:
• Wheat flour - 370 g
• Malt - 1 tsp measured *** (or 2-2.5 g)
• Spices for black bread - 1 tsp. measured (mostly coriander and a little bit of cumin, fennel, anise. I buy not ground, in seeds, I grind in a coffee grinder not into dust, but so that there are pieces)
• Then, in a separate bowl on the scales, I weigh:
• Water - 140 g, in the same place:
• Salt - 2 tsp measured
• Sugar - 2 tbsp. l. dimensional
• Sunflower oil - 2 tbsp. l. metal
• Mixed and poured on top of the flour.
• French dough mode (you can dough Basic).
• After kneading, remove the paddle so that the kneading does not interfere with the rise. After increasing by 2 times, divide into 2 parts, form with a tourniquet (each part - as for baguettes, shape and twist these long pieces to make a tourniquet) and put into shape. I have a form L7 with a brick GOST aluminum. Distribute until doubled in a warm place of 26-28 degrees, covering with a towel. Then grease with a protein or an egg or an egg with water, sprinkle on top with the same spices as in the dough (these spices are not included in 1 tsp in the recipe), or for example, in this case, I sprinkled with caraway seeds, and - in the preheated oven for 45-50 minutes (180 -190 degrees). In general, you need to look at your oven, what are its nuances. After baking, place on a wire rack and cover with a towel until it cools. Well then we cut and enjoy.
• 
• Note:
• * For more information about making liquid yeast, you can find out the corresponding forum topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
• ** Panasonic SD-2501 bread maker 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.
• I hope everyone will like the recipe, bon appetit!

[Tanya]

Tanya, great Now this handsome man will not get lost in Temko.

[Tanya]

Tanya, what a beautiful !!!! great ...

[Tanya,]

Tanya, Did you photograph the cut? If you can, please show me.
The crust is awesome !!!! And in general, the view of the bread

[Albina]

Albina, Matilda_81, Natusichka, thanks, girls, here is a close-up cut, I inserted this photo and another in a small form into the recipe

[Tanya,]

Tanya, very worthy bread!

Girls, I really want him to live at someone else's house. So I'll look forward to it.

[Tanya]

Tanyawhat a wonderful bread !!!!!!! Having read and seen such reviews and pictures of breads with liquid yeast, I also decided to try to make friends with them .... I hope everything will work out. I just wanted to ask you Tanya, is this bread baked at the first stage with or without steam? That's why I decided that without steam ... somehow I'm afraid of it ... I have an electric oven ...and in general how is this steam going there? put some kind of bowl in advance? I’m just afraid to puff the water, the girls wrote that someone's glass had burst from the temperature drop (well, this is natural) ... sorry for being so boring (((((

Alena, thanks for the praise. Just come on to YOU, okay? This bread is baked without steam, because it is in my mold, I only bake hearth breads (which are without a mold) with steam. The only thing is that my oven is gas and naturally without convection. if you have electric, then you need a stove either without convection, or if with convection, then I think you should do a little less temperature, by 10 degrees. But my white loaf in the form of a loaf, a minute after being placed in the oven, I puff out of the spray bottle - on top of the bread and on the walls of the oven, I make 3-4 puffs and quickly close them. Prot glass read that someone flew away from the water that got during the pshik. But I generally risk it, but so far everything is fine, I have a double glass in the door. the water from the atomizer is sprayed very finely, and if any speck of dust is watery and reaches the door, then it heats up in flight. But if you are afraid, then when you open the door, you can quickly cover the glass with a towel, for example, pshikt, and quickly close it, simultaneously removing the towel.
But with a bowl of water, I somehow did not work out. I somehow forgot to put some steam. It was baked without steam. And the bread was worse, overdried and not so airy or something.
But this bread is molded, he does not need steam.
Only bread with liquid yeast, any - it is long. One and a half or two days is done, maybe this is still young yeast, I'll see how it goes on, they say, then it will be faster. And for some reason, for some reason, this yeast does not produce bread from 100% premium wheat flour at all. There, apparently, there is nothing to eat yeast. You need the 1st grade, or add whole grain or rye as here, or I also have a gorgeous recipe with wheat and a little rye and buckwheat flour. Here is bread from this temka with roots from that recipe, only in that recipe not 100 g of rye, but 60 g of rye and 40 g of buckwheat, and the rest is almost the same. So try it. If you bake, come brag.

: rose: Tanya, thank you very much for your answer. I painted everything clearly)) I was looking for a stone for hearth bread .... (((imported expensive ones, and ours somehow confuse me with their safety ... they are cut out of solid pieces of building stone) they build firms themselves ((((( (I have decided to buy a ceramic unglazed stand from a flower pot - I think it will be no worse .... I will try .... in any case, not UAH 1100 for an imported one. Or I also have a big cast-iron frying pan without a handle (left from my mother-in-law from the village , they used to cook it in the oven) so I think it as an alternative to the stone to try. And you bake hearth bread on what?

Oh, Alyon, I also bake on a stone, but not on an expensive one. Here I will write everything under the spoiler so as not to bore other readers of Temka with my chatter

There are stones, they are sold on the Internet. Called: baking stone. Lots of sites that sell, you already know that. Or a pizza stone. Gorene has one oven for sale and it comes with such a stone in addition, they have it on sale separately, but I read the reviews, write that they dropped it and split, and that it is, in general, also made of clay. But these are round, and preferably rectangular, of course, and so that the dimensions are: from the sides so that a couple of cm does not reach the walls (well, or more), and at the back there is a 3-4 cm gap. But all these stones are expensive for sale. Therefore, if you looked at Temka over the stones, you realized that people adapt a lot to the stone. The best material and the cheapest, ordinary red fired (fired at 1000 degrees in special ovens) unglazed clay. I have 2 such improvised stones. The first one - I bought it for 50 UAH in a flower shop - a pallet made of white chamotte clay with firing under a huge pot. Here I wrote about him when I bought it, and the pictures are there.

I bought the same pizza tray for my mother, she put it in her Ariston electric oven, baked bread on it too. I was worried not to crack. She's pretty thin. I have a flower tray under it, and my mother only has this clay plate. Well, nothing, everything is fine.
So a pallet for a pot or such a tile, or any unglazed ceramic, is in any case better than a cast iron pan, because the clay is porous, and cast iron is not, it will burn on cast iron, but on clay I have almost the same bottom-top, and before the bottom burned mercilessly, and the top was white, I had a gas oven, and the clay balanced the temperature in the oven. Just keep in mind, the clay must first be warmed up to the temperature required for bread, then only on it you throw the future bread. If the oven is electric, it seems to work idle, shakes electricity, it is stressful for many, although the stone then cools slowly after turning off, I usually throw the previous bread there, cut into cubes on crackers. While the stone cools down, they dry on it. I only regret that my stone is not square, if I put a baking sheet with pies, then the corners of the baking sheet from below are not protected by a stone and the pies burn there.