Sauerkraut brine bread and sourdough recipe

Sauerkraut brine bread and sourdough recipe

Category: Sourdough bread

Ingredients
Rye flour (peeled)
Cabbage brine
Salt
Malt (rye, fermented)
dry yeast (optional)

Cooking method

• It is based on the "Dispensing cycle with the use of dry lactobacterin" from the Soviet collection of technological instructions.
• The experiments have been going on for more than 6 years, and I am satisfied with the results. The basis is taken from the dispensing cycle on a thick leaven. Experimentally tested: lactobacterin (pharmacy), kefir, cabbage brine. For various reasons (if anyone is interested in details, I can clarify), cabbage pickle (homemade samokvass) was chosen as the basis. Shop sauerkraut often contains vinegar to keep things simple - you can't take it! To clarify, I belong to that cohort of experimentalists who preach the use of exact numbers (in most cases) - then don't complain, I warned you. To ensure the proper temperature regime, a thermostat based on a furnace (950 watts) of Soviet production + a discrete control unit based on an Arduino board was developed and implemented (if you are interested in technical details, I am always glad to share, write, the control unit can be used with a wide range of types of furnaces). The thermostat operating mode is 38 degrees. Celsius, but practice shows that acceptable results can be obtained even at lower and more unstable temperatures. All figures are based on the calculated flour moisture content of 12%, a calculator for rye dough has been written, if anyone is interested, please contact.
• Now, in fact, the recipe:
• Leaven:
• Better to take a can of 600 - 800 ml;
• 25 g of sauerkraut brine + 25 g of peeled rye flour (on the other did not work);
• We withstand a day in a thermostat;
• Add rye flour - 105 g, water 115 g;
• We withstand 18 hours in a thermostat, if any, (a characteristic rise should be observed);
• This amount of the first phase sourdough is enough for 4-5 1 kg of bread.
• Next - we take the required amount, the rest - into the refrigerator.
• Bread:
• We take 56 g of the first stage sourdough, 56 g of rye flour, 29 g of water.
• Stir until smooth (on average - 5 minutes)
• Into the thermostat, if any, for 12-18 hours;
• Add 263 g flour, 194 g water.
• Stir until smooth (15 minutes on average)
• Into the thermostat, if any, for 12-24 hours (depending on the acidity of the bread you want to get);
• Add 279 g flour, 217 g water, 10 g salt, 10 g fermented rye malt. If you want to play it safe, you can add 1/4 tsp. dry yeast.
• Stir until a homogeneous mass is obtained (on average, before laying out in a mold - 25 minutes)
• We put it in a mold (I bought a very good shape for cakes - d = 19 cm, h = 9 cm).
• Into the thermostat, if any. The increase in volume is 1.5-2 times. Do not be afraid to overexpose - it will not fall off. Often - I knead in the evening and leave it until the morning.
• Bakery products:
• Preheat the oven to 250-270 degrees. Celsius (who has the oven how much), put the bread, stand for 16 minutes. Reduce the temperature to 200 degrees. Celsius - we stand for another 44 minutes. We take it out, take it out of the mold, wrap it in a towel, let it cool.

And the bread-BEAUTIFUL !!!!

Thank you!

I, too, for years ... I bake such bread, even in a cartoon. For example this option, about 2 years ago. But still delicious.

Beautiful thank you!

I'll clarify what my credo is (or cockroaches, if you like):
a) bake bread purely on rye flour;
b) to achieve the most stable high quality, using the method of "exact" parameters.
And, in general, for today, the results are more or less satisfying to me.

There are, however, a number of other ideas ...

[conductor]

conductor, I correctly understood that at all stages before baking the bread the temperature should be. 38 deg. FROM?

Yes, worked out in this mode. True, it should be noted that before I bungled myself with a thermostat, the temperature, naturally, swam, was even lower; it worked, but sometimes the result was not entirely satisfying.