Kneading and baking sourdough wheat-rye bread (master class)

You can fully familiarize yourself with the peculiarities of making this bread in the topic
In the process of kneading, the bun looks like this. Not very steep, but still stick to a bunch, slightly smeared at the bottom of the bucket (or spinning with a comma in one of its corners).


at the end of the "Dough" program (after 1 hour and 30 minutes).

Gently dump the resulting dough onto a floured table

And we form a loaf, gently, not releasing all the bubbles from the dough, but only giving the future bread the desired shape


The resulting workpiece can be arranged in a mold or basket


After proofing for an hour, the bread piece looks like this, increasing by about 2 times


With a sharp movement with a very sharp knife (or blade) we make cuts, carefully (together with paper) transfer them to a hot mold, sprinkle with water for better steam humidification to avoid cracking the surface of the bread, close the lid and send it to the oven preheated to maximum. With this technology, the top crust of the bread will be elastic, which will allow the bread to grow even more in the oven while maintaining a beautiful surface.



If we put it in a basket, then carefully turn the bread over onto paper and transfer it to a preheated form and make cuts
Cover with a lid, put in the oven and bake for 15 minutes at maximum (250 *),


remove the lid, reduce the temperature to 180 * and bake for another 30 - 40 minutes until tender. If the bread is taken out earlier, then it may not bake and the crumb will remain dull, and if it is overexposed, then a dry and thick crust will form on it.


This is what the finished bread looks like

I have some questions.
1. I put it in a basket, and when baking,
the bread sprawled and turned out flat.
.
What to do to keep in shape?
2. If I do not have such a cover, how can I replace it?
3. What does it mean - the moisture content of the starter culture is 70%, 100%?
If the leaven is liquid?

When I made the first rye sourdough two years ago,
it was thick and for two years it was thick.
I saw a different way on YouTube and here's the third day,
and the leaven is liquid? This is normal?

I can't imagine how you can add oil at the end of the batch, the bun will simply flop in a fat puddle

I have books of Israel's bread bakers.
They also recommend adding salt and oil
in the end. And nothing flounces. I do
this is 2-3 minutes before the end of the z-ames and everything is fine
is mixed.

On YouTube, they recommend grape sourdough,
so that the grapes are not washed, but water from
orthosis well.
Not everyone has this kind of water. And here in Israel
grapes are watered with pesticides. How is it
do not wash?



I have been using raisin sourdough for two years now. It is very thick.
But it works well.
I decided to make a new one out of the Lucky hostess.
But after the third feeding, the sourdough became completely liquid
and the bubbles disappeared and I threw out. I continue to bake with my
raisin sourdough.

I was also greatly strained by this moment - mixing butter into the finished dough, if it is still tolerable with thin rye or hearth bread, then it is hard with wheat molded bread. I began to use the Baltic (as it turned out) option - dispersion - I immediately add salt-sugar-butter and milk-eggs to the dough together with the sourdough, if they are in the recipe. The flight is normal, or rather even excellent. Thus, I bake all the breads, and pure rye, and mixed, and rich pastries. Yes, all this is exclusively based on sourdough, completely without industrial yeast.

I only made festive honey challah with yeast,
and I bake with leaven. Moreover, I bake rye bread,
I don't bake white.

I have a question.
1. When I use the starter culture only once a week, I put
a jar of sourdough in the refrigerator.
What kind of lid should be - with a hole or not necessary?
I'm just confused. Everyone has it differently.
And if the smells stretch into the hole?
I used to just close it with a screw cap.
And now she doubted.
2. If you feed a couple of times a week, put first on
proofing, and then in the refrigerator or not obligatory?




Girls, but I'm waiting for a quick answer. You are welcome!

[Markusy]

Markusy, if I rarely bake, then I remove the leaven in the cold immediately after feeding, let it slowly master the fresh flour. I keep it under a tight lid, but once a week I get it out of the fridge, I smell it, if it starts to smell like vinegar, then I feed it again.

Girls, can changing rye flour affect the baking process?
I changed the rye flour and the dome of the bread after baking began to fail, despite the fact that the rise during settling occurs 2-3 times and the dome rises well.
I put the bucket neatly in the HP and take out bread with a pit instead of a dome after baking.
I bake rye-wheat bread on eternal rye sourdough.
Are there any secrets?

I put the bucket neatly in the HP

and in HP it is impossible to defend?

[Valeria 12]

Valeria 12of course it can.
First, your new flour may be more humid. But bread with a high content of rye flour and a bun is not sensible, it is difficult to control the amount of liquid.
And secondly, the bread just seems to be standing still. For different reasons. The leaven actually gets stronger over time, spring also has a positive effect on the strength of the leaven, the temperature in the room is higher than in winter, so your bread takes less time.
Also, the new flour may be more "tasty" for your starter culture. After all, what is in your flour lives in the leaven. In essence, new flour is a new leaven. Perhaps the flour is successful, so the leaven is strong.
I would try to shorten the proofing time first. Or slightly reduce the liquid. But it is desirable, one thing, so that you can figure out what the matter is.
If you showed us a photo of the dough before baking itself and the finished bread (in a cut), you could answer you more specifically

[SvetaI]

SvetaI, Thank you :

Svetal, that's how well it rose after reducing the fluid. I am sending you a "thank you"

I personally cover the jar with a lid, but I do not tighten it. I never put it in the refrigerator, it is very cold there for the leaven, I put it on. First I mix flour with liquid, let it swell for 15-20 minutes, then I just add the leaven and knead for a long time. 20 minutes. I salt with the leaven. I can not add oil at all. But if I add, then at the end and not enough 1 tbsp. l. so there is absolutely nothing to squish.

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