Polaris 1501. Wheat-rye bread with sourdough and cucumber pickle

Category: Sourdough bread
Polaris 1501. Wheat-rye bread with sourdough and cucumber pickle

Ingredients

Opara
starter (rye hop sourdough) 2 tbsp. spoons
water 100 ml.
Rye flour 100 g
dough
all dough
pickle pickle 200 ml.
honey 1 tbsp. the spoon
malt 1 tbsp. the spoon
vegetable oil 1 tbsp. the spoon
wheat flour 420 g

Cooking method

  • This bread is completely leavened without a gram of industrial yeast. The task was to try to bake bread with rye flour without yeast in the programmed mode of HP Polaris. And although there is still work to do, I liked the result just as well. If it were not for the top crust, which after a night under the towel became damp and "puckered" I would be completely satisfied.
  • So. We put a dough from a starter, water and rye flour. The dough should increase 2.5 - 3 times. Here, of course, everything will depend on your starter culture. I have it quite powerful, it is already four months old. This is "the simplest hop starter." She raised the dough in 4 hours. (I put a bowl of dough in the cartoon).
  • Simultaneously with the dough, we make tea leaves. Bring 50 ml of brine + honey to a boil and brew the malt. We wrap the container with tea leaves in something warm and leave until the dough is kneaded.
  • For the dough, we send all the ingredients to the HP. In principle, of course, it would be necessary to send the oil at the end of the batch. But I wanted to make the algorithm so that you could download everything and leave.
  • We select program 15. (Home program). In Polaris, she is quite flexible.
  • Stage-by-stage algorithm. (numerical values)
  • 1 - 0
  • 2 - 5
  • 3 - 5
  • 4 - 15
  • 5 - 100
  • 6 - 59
  • 7 - 150
  • 8 - 0
  • 9 - 0
  • 10 - 60
  • 11 - 0
  • 12 -35
  • 13 - 40
  • 14 -----
  • 15 - 150
  • So on the cut.
  • Polaris 1501. Wheat-rye bread with sourdough and cucumber pickle
  • I don't know if I did the right thing to limit myself to two lifts. I will try again.

The dish is designed for

1 loaf

Note

I will still work on the recipe, but the bread is delicious. It is for lovers of rye bread. Moist, with sourness but in moderation, there is a light smack of spices from brine and honey. But very, very not intrusive. The bread is completely baked. Delicious with butter.

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