Sourdough second grade flour bread

Category: Sourdough bread
Sourdough second grade flour bread

Ingredients

Wheat-rye sourdough 200 g
Warm water 180 g
Second grade flour 380 g
Coarse salt 13 g

Cooking method

  • I decided to master sourdough bread. This is my first experience. The sourdough was prepared for 3 days from a mixture of rye flour and second-grade flour. Was guided by a recipe for eternal leaven. The dough was kneaded in a Bosch MUM86 combine. I did not add sugar to the dough. For the first time I defrosted for about 1.5 hours in a bowl from the combine, covered with a damp towel, in an oven heated to 40 degrees and turned off. For the second time, I let it stand for about 2 hours in a proofing basket, in an oven with a light on. She baked on baking paper, on a hot sheet from the oven. Preheated the oven to a temperature of 240 degrees, put the dish down with 200 ml of water. She carefully turned the bread from the proofing basket onto the paper, sprinkled it with water from the pshikalka, placed it in the oven, and puffed more water. After 10 minutes, I lowered the temperature to 200 degrees, aired the oven and removed the container with water. After another 10 minutes, I lowered the temperature to 180 degrees and baked for about 30 minutes. The sound was ringing when tapped. The crust is not thick, crispy. The crumb is quite tender. The bread cooled down overnight on a wire rack, wrapped in a towel. Here's what happened.
  • Sourdough second grade flour bread
  • Sourdough second grade flour bread
  • Sourdough second grade flour bread
  • Sourdough second grade flour bread
  • Sourdough second grade flour bread

The dish is designed for

1 oval loaf

Time for preparing:

4 hours

Cooking program:

Oven

Trishka
Tanyusha,

🔗
If this is the first bread, then what will happen next !!!
ang-kay
Tatyana, with the first starter! Tanyush, 40 degrees for fermentation and proofing of such bread is a lot. The optimum temperature is up to 30 degrees. Go for it.
Babushka
Ksyusha, Thank you! This is the first "starter"! Aha! I was afraid to try ...

Angela, thanks for the advice! I will definitely continue. I left some of the leaven. Stands on the insulated loggia (+7). As soon as this bread runs out, I'll try something more complicated.
RepeShock

I have taken away such a beautiful bread to the bookmarks) Thank you!
Babushka
Irina, thanks for stopping by!
Masinen
Babushka, Tatiana, handsome bread! I really like the bread after the wasted basket, they are beautiful))
julia007
Tatyana, Very nice bread!
Babushka
Maria, Yulia, thanks for stopping by to see my attempts ... This is the first sourdough bread. I bake yeast bread regularly and I respect the proofing baskets very much.

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