Wheat bread on two doughs

[Young lactic acid dough]

Wheat bread on two doughs

Category: Sourdough bread

Ingredients
YOUNG OPARA ON SQUARE
Mature psh. starter culture 100% moisture	20gr.
Wheat flour, premium grade. 1 / s	110gr.
Water	110gr.
OPA YEAST
Wheat flour, premium grade. 1 / s	120g.
Water	120g.
Fresh yeast	3gr.
DOUGH
Whole sourdough dough	240gr.
Yeast dough all	243gr.
Wheat flour, premium grade. 1 / s	360gr.
Water	180gr.
Salt	12gr.

Cooking method

• Traditionally, I bake my bread on dough (poolish, pate fermentee, biga) or on old ripe dough (there is such a piece of dough in the refrigerator), or on sourdough. The bread always turns out to be of very high quality, it seemed like everything else that was needed, but no, I was always drawn to experiments. This bread is purely my improvisation, although the numbers in the recipe are not taken from the ceiling, 20% of the total amount of flour is added to each of the doughs (based on the recommendations of Chad Robertson), the water can be regulated, I have 70% hydration.
• Young lactic acid dough
• This will require 20g. ripe wheat sourdough culture of 100% moisture. Add 110 g of water (25C) to the starter, stir thoroughly, then add 110 g. flour and knead very thoroughly and leave for three hours at room temperature. Dough will practically not increase in volume, the main thing is that it will accumulate ICB.
• Yeast dough
• An hour after the establishment of the MK dough, prepare the yeast dough. In this case it is a traditional poolish, 120g each. flour and water and 3.5gr. fresh yeast.
• Both doughs will be ready at the same time.
• Dough
• About 40 minutes before ripening, pour the dough into the flour with water to swell the proteins. This technique allows you to knead the dough much faster with less energy consumption. Then add to the dough
• both dough and salt, mix everything thoroughly. Further, as it is convenient for anyone, to knead the dough, I do everything manually. Place the dough in a greased container for 1.5-2 hours. with one workout in an hour.
• Pour the selected dough onto a work surface dusty with flour, divide into parts each of which is rolled into a ball, cover with a bowl, foil ... for 15 minutes. Further molding, as you like (of course, it is better to bake such bread on the hearth). Proofing 1 hour. Baking 35 min. at 230C. I baked without steam, but I think the hearth option will require a park.
• 

Cooking program:

Oven

Beautiful, lacy bread I always bake only with sourdough, it rises well and is baked. And what does yeast give in this recipe, why combine it?

my dough

And what does yeast give in this recipe, why combine it?

Larissa, of course, could do without yeast, only in this case the process of fermenting the dough and proving would take much longer, since not sourdough is used here, but young lactic sour dough with sourdough. This bread does not have the characteristic sourness of sourdough bread and contains only 3g. yeast for 600g. flour. It is better to arrange such bread in baskets and bake on a stone, I do not have this yet, and even a gas oven. I will work with this bread yet.
Good luck with your bread.

[0.5gr]

Today, without shelving, baking this bread, made some changes, namely; I completely replaced the flour with a proven one (in the first version I bought the most expensive one, I thought it would be happy for me, it didn’t work out very well), I overfed the sourdough with whole grain for high quality, made the yeast dough long-playing, that is, I started it in the evening for 12 hours. 0.5gr... St. yeast, and reduced the baking time by 10 minutes (it turned out to be a delicate crunchy crust, in the first version it was thick).I can't say that the first option was bad, but the second one I got what I expected, the aroma throughout the apartment, and the taste of real wheat bread. For comparison, I left a photo of the first option, but in general I regret that I put the first one unsuccessful.

Beautiful bread, even different from the photo!
I read a lot on the forums that you don't need to keep a lot of sourdoughs to bake bread, just one is enough, and from it, without overfeeding, they bake either white or rye bread (our grannies in the villages baked and sweet pies and black bread!).
I have a sourdough on white flour, good, strong. I put very little starter in white bread, making sourdough. In black more, and I leave the leaven longer, so that there is more sourness and strength for raising rye flour.
I tried to put yeast, according to your advice, I liked it. A slightly different aroma, became more intense, or something, and the bread crumb itself became somewhat drier. I am too lazy to photograph, and you cannot photograph the aroma.
Now I'm experimenting with Finnish bread, which I love very much (Reisumies, Ruisleipä). The recipe is simple: water, starter, rye flour, salt. The proportions are known, but the brand of flour apparently plays a big role, it does not work out what I want. (There is no yeast in the bread bought in Finland. We sell Fazer bread with yeast, I want authenticity, but so far I can't do it without yeast).

you do not need to keep a lot of sourdoughs, just one is enough, and from it without overfeeding, either white or rye bread is baked

Larissa, of course, at home you can limit yourself to one mother's leaven, at any time you can overfeed it as you like and bake bread, but if (my subjective opinion) you can use rye leaven in wheat bread and bake bread with a certain note, then in pure rye sourdough should be on rye flour. Why not experiment though.

We sell Fazer bread with yeast,

In this Latvia, this FazerA, like dirt, once, a very long time ago I bought it, I didn't like it, well, rye bread cannot be yeast-based, only with sourdough, and even better, custard.

but the flour brand apparently plays a big role

The unequivocal answer is to find your torment. We don't have common standards, and it's hard for me to say anything. You can buy any wheat flour from us, from the coarsest grinding to the finest (from different manufacturers), bleached and not bleached, whole grain again of any grinding, rye also of any fraction.
Thank you for your attention, beautiful and tasty bread for you.

[Sergei]

For comparison, I left a photo of the first option, but in general I regret that I put the first one unsuccessful.

Sergeiif you like, we can fix it. Where to fix what and what photo to replace - just tell me. I will help you. So that you do not regret anything and continue to delight us with such bread.