Wheat bread, whole grain, with coconut flakes (based on "Fluffy")

Wheat bread, whole grain, with coconut flakes (based on "Fluffy")

Category: Sourdough bread

Ingredients
Opara	400 BC
Water	210 ml.
Whole grain wheat flour	500 BC
Salt	1.5 tsp.
Sugar	3 tbsp. l.
Ghee butter	3 tbsp. l.
Coconut flakes (with a slide)	2 tbsp. l.
OPARA:
Starter	50 g
Water	175 ml.
Wheat flour	175 g

Cooking method

• Start a dough, let it come to a state of subsidence. warm.
• Next, knead the dough. Put in a warm place for lifting, until the bun is doubled.
• After the time has elapsed, shape the bread, put it in a mold and let it proof for 60-90 minutes, depending on the heat of the room.
• Bake in the oven, in a form with a lid, after sprinkling the workpiece with water and making cuts.
• The oven is heated up to 240 * C for 15 minutes.
• Next, remove the lid and keep the bread in the oven until browning at 180 * C.
• Cool on a wire rack in a towel.

Can you clarify: 400 g sourdough or 400g sourdough? If the dough, then where is the leaven? how much? why? Let's clarify the recipe for this deliciously attractive bread. One word - handsome !!!

The canons of sourdough baking may require a special approach and adherence to special, mandatory rules. BUT ... as a gritsa - in each hut there are rattles))
Therefore, I say - I do this - in the evening I take out a jar with a starter from the refrigerator and leave it to warm up for a couple of hours. Then I dump the entire mass out of the can into a container where the dough will be kneaded (I don’t measure with spoons how much is there, I just look at the height of the level in the can)
For example, the bank had a level of 2 cm. (Remember)))
Well, it was a saying, now it's a fairy tale itself - according to the recipe I need 400 g of dough. I measure out 200 ml. water, pour it into the starter, stir it with a whisk into the emulsion. By means of a scale, I measure the flour set for 100% hydration - that is, 200 g. I mix it with a wooden spatula into the emulsion. I cover the container with a silicone lid and leave it on the table until early morning. At 5-6 o'clock the mass is already fermented and traces of the beginning of subsidence are visible. In this exciting moment I take a clean spoon and put the same 2-2.5 cm in the starter jar. Accuracy is not so important. And then the batch ...
Maybe my actions are not correct, but the result suits me quite well))))))))) Forgive the grayness of the village.

The canons of sourdough baking may require a special approach and adherence to special, mandatory rules. BUT ... as a gritsa - in each hut there are rattles))

It's about the canons of the recipe. We also have our own rattles. If it is sourdough bread, then the list of ingredients should include sourdough. And here she is not. So I'm clarifying. This is the job. )))
Thanks for the clarification, now everything fell into place.

[Vika]

Vika, although like this, if you look ... what's the difference between leaven and dough? The hydration is the same, only the volume is different.
Even the starter is one to one with them, only it's even less)))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, there are simply rules for making recipes. Those who are little familiar with the leaven will not go into the recipe.

there are simply rules for making recipes.

I am not indignant, I am for the rules. My question is rhetorical))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, just correct the recipe of what the dough consists of and that's it. (flour, water, yeast, how many grams)

yeast

There is absolutely no yeast))