Kneading and baking sourdough rye-wheat bread. Master Class.

In rye-wheat bread, the predominance of rye flour with a share of 50% is in the first place. Wheat flour is added to improve the structure of the dough. The flour ratio can be 50% -90% rye flour and 50% -10% wheat flour.
In our case, the ratio of rye flour to wheat flour is 80% to 20%.
The recipe for this bread is here

I put the necessary products in a bucket of a bread machine, the "Dough" program

, since rye dough does not require a long kneading, it will be enough to knead for 10 minutes. You can help with a spatula.

In 10 minutes.

I spread the finished dough on a surface moistened with water,

With wet hands, I iron the dough from all sides and form a "brick"

I put the workpiece in the mold, in my case it is lined with paper, because the non-stick coating is damaged in many places.


I put on a proofer until it doubles, I have it in the microwave with a cup of boiling water.

After 2 hours 35 minutes, our bread looks like this


We send for baking in the oven, 15 minutes at a temperature of 200C, then reduce the temperature to 180C and bake for another 25-30 minutes.

my paper is fried to death, although I grease it with butter, what's wrong?

There is special baking paper - culinary / parchment.
You can grease the paper with oil and sprinkle with flour.

Or get a silicone baking mat - a worthwhile reusable item!

Thank you! I have parchment, and I'll try the rug.

[Suslya]

Suslya
Thank you very much for the wonderful master class I read it with great interest, I really liked the photos
Spied on your welcome, -

With wet hands, I iron the dough from all sides and form a "brick"

- somehow I lost sight of that you can do this. My roof on a rye-wheat roof is not smooth, I just tried to smooth it with my hand, but the dough is sticky, scallops appeared - I’ll try to level it with wet hands, as I myself did not think about it.
Now I don't have flour for rye (I disappeared in the store where I always took it), so as soon as I get it, I'll try to do it right away, I think this will solve the problem of the rocky roof.

[tat-63]

tat-63 , my paper has never stuck on the forum, many girls complained about this, we came to the conclusion that this is most likely some kind of "linden", and you did not try to take paper from another company?

veranikalenanika glad you liked it, thanks

Please help me figure out the crust: it turns out very hard both on top and on the sides. I bake in the oven, stir in the HP or with my hands. The bread is delicious, but the crust !? And I tried airy bread from Kava (I only made it in a form without a lid), and rye-wheat ... What is my mistake?

While Susli is gone, I will share my experience. After baking any bread in the oven, I always grease it with butter and cover it with a linen towel. The crust is very tasty.

[Very hard bread crust]

Please help me figure out the crust: it turns out very hard both on top and on the sides. I bake in the oven, stir in the HP or with my hands. The bread is delicious, but the crust !? And I tried airy bread from Kava (I only made it in a form without a lid), and rye-wheat ... What is my mistake?

This is not your fault, and it is not your fault at all. At first, the crust is always strong, and then even if you do not lubricate it with oil, but simply put it in a plastic bag for storage or at least for a while (if you usually store bread in some other way), the crust becomes soft. There is a whole topic on the topic of hard crust: Very hard bread crust
My son was on an excursion at the bakery and was shown that after baking the bread is sprinkled with salted water over the hot crust. I tried it, it really helps, but I don't use this method, because it suits me anyway. I store it in a T-shirt bag.

Girls! Thanks for the advice! I also think that even when baking in a form, and not just on the hearth, you need to put hot water in the oven. But in HP the crust always successful. About sprinkling with salt water - very interesting, I'll try. What kind of oil do you use?

... What kind of oil do you use?

In principle, any vegetable. Choose oil for your taste and healthiness.

And I decided to experiment with leaven.
Raised, fed. The yeast smell of the leaven was there, but not very strong.
For the dough of wheat flour, I took 100g, and rye - 350g, excluding the flour that was in the sourdough.

We really liked the taste of the finished bread !!! Such a black Zest (no raisins) with a pleasant sourness.
But ... left without but ... since we were temporarily disconnected from the Internet, there was no opportunity to read in more detail about the proofing of such bread, about the consistency of the dough.
It stood for more than an hour, during which time it has doubled in volume. We thought it was enough, but maybe more was needed?
When baking, the roof went up, and then dropped when it stood on the table for a while under a towel. And, probably, we didn't bake him a little. He stood in the gas oven for a little over an hour.
Or maybe it's something else - a lot of liquid? Next time I'll try to decrease it.
Here is a slice of my bread.


I would be very grateful if you share your experience and write about possible mistakes in the appearance of the cut of the bread.

try to reduce the liquid crumb is damp

What can you say about the porosity of the bread - is such non-uniform porosity normal? Is it also a consequence of excess fluid? Or did it "undervalue" or, on the contrary, stuck out a little?

Girls, I baked this bread for the second time - the taste is divine, but I baked it for the first time in a WOK frying pan with the lid closed, and put it in other dishes, and so immediately gave a high temperature (as recommended), then turned it down, so the bottom turned out slightly wet and knocked down, which is not so, maybe she gave a little to stand (stood for 1 hour), or I put it in a very hot frying pan (Well, this is recommended, put it in a hot frying pan) ...

Here I show