Darnitsa bread with live leaven

Category: Sourdough bread
Darnitsa bread with live leaven

Ingredients

rye sourdough 300 g
whole grain flour 200 g
Rye flour 130 g
water 230 ml
brewed malt 1 tbsp. l.
salt 1 tsp
honey 20 g
vegetable oil 1 tbsp. l.

Cooking method

  • Cooking ingredients:
  • Darnitsa bread with live leaven
  • I knead in a bread maker (I have a Panasonic), so I immediately put it on the scales and add the ingredients in the sequence indicated in the instructions for the bread maker. Be sure to sift the flour.
  • Darnitsa bread with live leaven
  • Then I turn on the "gluten-free" mode on the bread maker
  • Darnitsa bread with live leaven
  • And I wait for the dough to knead
  • Darnitsa bread with live leaven
  • After the end of the kneading, I give him a rest for 20 minutes right in the bread maker, without turning off the mode, then turn off the bread maker. Don't forget to do it! And then I forgot once and the bread was baked .. I had to feed the ducks .. Well, the bread maker does not like "live" bread ...
  • After 20 minutes, transfer the dough to the mold. I have the usual Ikeevskaya form, I slightly grease it with oil. Silicone is not advised to take - the dough "creeps out" and the bread may lose its shape. Be sure to smooth the top with a wet hand and cover with a towel, put in a warm place for proofing for 2-4 hours. If you forget to cover, then strong cracks may appear on top. If the leaven is young (made for the first time), then the bread can be fermented for up to 6 hours.
  • Darnitsa bread with live leaven
  • Darnitsa bread with live leaven
  • The dough should rise 2 times.
  • Darnitsa bread with live leaven
  • Preheat the oven to 250 * C, put a baking sheet down, onto which we pour a glass of water. Place the dough in the oven and bake for 10 minutes at this temperature. Then we remove the baking sheet with water, reduce the heating to 200 * C and bake for about 40 minutes.
  • Darnitsa bread with live leaven
  • In the process of cooking, grease the bread a couple of times with water so that it shines on top. 5 minutes before the end, you can take the bread out of the oven, remove it from the mold and set it to bake for a crispy crust.
  • Darnitsa bread with live leaven
  • After baking, I cool the bread on the wire rack by throwing a towel over it. The bread is amazingly aromatic and delicious!
  • Darnitsa bread with live leaven
  • Bon Appetit.

The dish is designed for

1 loaf

Time for preparing:

4-5 hours

Cooking program:

bread maker + oven

Note

I saw this recipe on Elena's Instagram (@lena_recept), added malt from herself, photographed the process and decided to share it here. My most favorite bread now. We don't buy black anymore.

ANGELINA BLACKmore
Nice, simple bread. Living bread is my passion)))
I knead the dough in the dough pan.
Then with a wet spoon I throw the mass into the multicooker.
I smooth it to a loaf shape with a silicone scraper spatula.
I set the "Dough" mode for 2 hours. And then I bake it right away.
On the "Baking" mode for 1 hour, and turning the loaf over for another 20 minutes.
What kind of bread did not bake. Every time I am convinced more and more that the simpler the composition of the dough, the better the bread. IMHO)))

Fleury80, well done, that you have the knowledge and desire to bake Live Bread. I respect fermentors! After all, these are works !!!
fiber
I make your bread. Finally it turned out !!!!!!! Thanks for the simple and delicious recipe. Hop sourdough.

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