Rye hearth bread 100% sourdough "Without nothing" (oven) (there is a conversion to yeast)

Rye hearth bread 100% sourdough "Without nothing" (oven) (there is a conversion to yeast)

Category: Sourdough bread

Ingredients
Dough:
Rye starter starter 100% from the refrigerator	120 g
Water	85 gr.
Rye flour	120 g
Salt	3 gr.
Dough:
Rye starter starter 100%	35 gr.
Opara	all - about 330 gr.
Water	130 gr.
Sugar	1 tsp (6 gr.)
Rye flour	280 gr.
Vegetable oil	20 gr.

Cooking method

• When baking bread, I advise you not to adhere to the time frame, but to the appearance. I recommend reading information from Gasha... Her experience was very useful to me. Thank you so much!
• About leaven. I use eternal rye starter. She lives in the refrigerator. I add it to the dough immediately from the refrigerator without warming it up, since I always have it active. If your starter culture is not active, then it is better to feed and give it time to gain strength. Sourdough goes into dough and dough only at the stage of activity.
• About flour. In this recipe, I used different types of rye flour - baking, seeded, peeled, wallpaper. Everyone works fine. I like seeded and wallpaper the most. And of course their mixtures.
• About liquid. For the test, I tried water, whey, pickle and cheese back here. Most of all, I liked the reverse - it is of a higher fat content and sweet. But the serum and the brine were not impressive. Most often I bake with water.
• Dough:
• The dough is thick. Knead with a fork or hand. Withstand the dough on the table for 1 hour. Put in the refrigerator for a day or three. Ripe dough doubles. It becomes loose and porous.
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• Dough:
• Send water and sourdough to the bread maker's bucket, then cut the dough into pieces. Add sugar and sift more than half of the flour (230 g). Turn on the kneading on the "Yeast dough" program (Pizza or Pelmeni). Help with a spatula so that all the flour is collected in a lump. About 5 minutes. Let the dough stand for 10-20 minutes. Then sift the rest of the flour, knead for 2-3 minutes, and only then pour in the oil. In that order. Using a spatula, stir for another 7-8 minutes. Then regulate the liquid with a spray bottle.
• This dough is very cool to knead with your hands, but it is better to put all the ingredients and tools under your hands. At first, the hands will be all dough, and then they will be absolutely clean.
• The gingerbread man is thick, matte. With very sticky with a tail at first, but then no tail, just sticky dense dough. In general, the dough is very sticky. It looks like warm plasticine.
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• Grease the silicone mat with vegetable oil. Grease the bowl well and sprinkle with rye flour. Place a bowl of water next to it. Oiled hands should be periodically dipped in water. We scoop out the dough onto the mat. We fold it in an envelope. Round and send to a fermentation bowl for 60-90 minutes at room temperature (24-28 degrees). In appearance, we focus on the raised bun. When pressed, the dough no longer becomes plasticine, but more fluffy.
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• After fermentation, pour the dough onto a greased and floured silicone mat. The dough became very pleasant, very slightly sticky, fluffy.
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• Fold, round and stretch the workpiece. Harvesting is very different from the usual wheat. It does not stretch or stick, but rather even breaks from the very low gluten content. Therefore, we just roll the bun.
• We send for proofing in a well-oiled (I like better) or floured proofing basket at 30 degrees until doubled. This can take from 40 minutes to 90 minutes. You need to focus on the appearance of the bread.Bread, ready for baking, has characteristic cracks (holes).
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• However, they only have to appear. If there are a lot of them and they become huge and loose, the bread is fermented.
• I arrange the bread in the basket for a beautiful drawing on top. But then he must be turned over in advance, since he is lying upside down with us. Turn the bread 15-20 minutes before baking on a prepared non-stick mat (paper), on which to bake later. Why in advance? This is so that the rye dough is more capricious and, when turned over, the shape is broken. It is necessary to give time for the bread to straighten out and return to its original form. All this must be taken into account at the same time - distance, turn over, preheat the oven and bring everything in the compartment until the moment of baking. If you don't need a drawing or there is no basket, then place the workpiece immediately on the rug (paper) on which you will bake, but in a bowl (so as not to blur). Then it is convenient to simply take it out of the bowl by the edges of the rug (paper) directly into the oven.
• Preheat the oven to 240-250 degrees along with the form (me a cauldron-utyatnitsa) and a lid. They are heated for at least an hour. Therefore, you must turn on the oven in advance. Then we act quickly and with mittens. We put a puliverizer with water next to it.
• We open the oven, take out the mold on the oven door, remove the lid and put it in the oven, transfer the mat with bread to the mold. Sprinkle the bread with water quite a bit. Sprinkle the lid well with water and immediately cover the bread.
• We bake for 10 minutes.
• Remove the lid and ventilate the oven briefly. We reduce the baking temperature to 180-200 degrees.
• After 20 minutes, you can insert the core temperature probe. Why not right away? Because then the dough will stick to the temperature probe and a hard curd will form around. We bake until the temperature reaches 97 degrees. Well, if there is no temperature probe, then just bake until tender.
• Remove the baked bread on a rug (paper) from the oven, remove and put on the wire rack.
• The surface of the baked bread should be slightly moistened with water (I soak my hands and smooth the top crust), then cover the loaf with a clean, dry linen cloth or a two-layer towel. This makes the crust softer.
• If you want to get a drawing from the proofing basket, then of course this is not necessary. And just put the bread after cooling in a bag and in the refrigerator. There, due to moisture, the crust will soften.
• I cool and ripen the bread in a towel for at least 12 hours. I store it in the refrigerator. If you can't eat it all at once, then I cut it and freeze it.
• Unusually tasty and healthy bread with a barely noticeable characteristic sourness. I understood for sure that the sourness in bread characterizes the leaven. The more sour the bread, the worse the leaven ... or vice versa.
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The dish is designed for

650-700 gr.

Note

I wanted a recipe for bread only on water and rye flour without spices and additives. It turned out delicious and insanely fragrant. Now I bake it for all my friends and acquaintances. Still, the leaven is a miracle, if you do not allow it to peroxide! It's easy to check - it smells like fruit or dried apples without the slightest smell of acetone.



For those who have not yet mastered the sourdough, recount the recipe for yeast:
Dough:
Dry instant yeast 3 gr.
Water 85 + 60 gr.
Rye flour 120 + 60 gr.
Salt 3 gr.

Dough:
Dry instant yeast 3 gr.
The whole dough is about 330 gr.
Water 130 gr.
Sugar 1 tsp (6 gr.)
Rye flour 280 gr. + About 50 gr.
Vegetable oil 20 gr.
With love, your Tumanchik!

The heroine is a pure rye oven) Still a bit of malt for taste and color, but this is not for everybody. Clever girl.

The heroine is a pure rye oven) Still a bit of malt for taste and color, but this is not for everybody. Clever girl.

Thanks Angela. Of course, you can add everything to your taste. The main thing is the basis.

[Irina]

Irina, so while the bread is bookmarked! For now, this is because my leaven was mocked, the last bread did not rise well. I will update it and try to repeat it! Oh, my oven is very thin, I warmed it up for about an hour, but did not heat it more than 180 °. It won't work, right? Or can you try it in a cartoon?

[Irina]

Irina, so while the bread is bookmarked! For now, this is because my leaven was mocked, the last bread did not rise well. I will update it and try to repeat it! Oh, my oven is very thin, I warmed it up for about an hour, but did not heat it more than 180 °. It won't work, right? Or can you try it in a cartoon?

Rita, if the oven does not reach the temperature, then it is better not to wait for the full proofing (cut), but to put it in a cold one. I'm afraid of the current, so as not to dry out.
in a cartoon you can try - it will be wetter there. I think 200-220 degrees can be set. only it is necessary to turn it over later and bring it to readiness. but I haven't tried it myself

Oh, how do you set 200-220 ° in a cartoon? I only have 160. Or confused with the airfryer? I never baked bread in it, I don't even like baking buns there, the bottom is white and raw. Okay, if I bake, then on Bakery for 160

Okay, if I bake, then on Bakery for 160

Oh, Ritochka, don't. 160 is insanely small. it will just turn sour

Oh, it's a pity ..... Let the recipe be bookmarked anyway: mail1: sits, suddenly my oven breaks off

Oh, it's a pity ..... Let the recipe be bookmarked anyway: mail1: sitting, suddenly I have an oven

and in what do you bake bread?

[Tumanchik]

Tumanchik, Irochka, add to bookmarks I'll try to bake on the railway
Does Ripe dough give a special taste or consistency?

Refuses to change karma I'll come back later

Added on Monday 06 Jun 2016 01:09

lira3003, Rita, you know, based on my own experience, I would not recommend baking rye at an initial low temperature. I had such experiments once, the result did not please Some kind of stone bread came out: -
If the oven is planned, then it is better to try a new one

Added Monday, 06 Jun 2016 03:13

I have returned Information from Gasha

Tumanchik, Irochka, add to bookmarks I'll try to bake on the railway
Does Ripe dough give a special taste or consistency?

thank you dear! of course. I don't like fast yeast anymore. try and understand the difference

[Tumanchik]

try and understand the difference

Tumanchik, Irish, and I don't even bake with thermophilic yeast. I used to dilute different sourdough cultures, now the railway got carried away.
Only with mature dough I have never tried ...
How to conduct tests, I will report

In this recipe, I used different types of rye flour - baking, seeded, peeled, wallpaper. Everyone works fine. I like seeded and wallpaper the most. And of course their mixtures.

it will be very interesting!

Conversion to yeast:
Dough:
Dry instant yeast 3 gr.
Water 85 + 60 gr.
Rye flour 120 + 60 gr.
Salt 3 gr.

Dough:
Dry instant yeast 3 gr.
The whole dough is about 330 gr.
Water 130 gr.
Sugar 1 tsp (6 gr.)
Rye flour 280 gr. + About 50 gr.
Vegetable oil 20 gr.

Schaub herself did not forget!

[Irishkina]

Irishkina, baked according to a recipe with yeast, only added another 2.5 tablespoons of malt and a little caraway seeds, poured mustard oil. I liked the dough very much, at first I kneaded it in HP, then put it on the table and kneaded it with my hands. The dough is very accepted in the work, does not stain your hands at all. Then I put the dough in the CP, baked it for 1.5 hours, I have such a defective CP, I put rye bread on the "Pastry" program twice in a row, otherwise the bread is not baked. My husband really liked the taste, the bread is hearty.
This is how it turned out, I will do it more than once, the recipe is very convenient and the bread is very tasty.

[Buttercup]

Buttercup, Good job! Great bread. The only thing is, next time take any oil, but not mustard oil. It was this that gave

hearty bread

... In general, I noticed that mustard oil makes the dough "rich". And from it the structure of the crumb is as if "sticky". I would even say how badly baked. Look at my cut, it's different. And so it was mustard oil that worked!
But in general, the recipe is very worked out, there should be no failures.

another 2.5 tablespoons of malt and a little cumin

Well, it's as darling!
I still prefer pure rye without additives.to taste the aroma of pure rye. LIFE, as we say.

Husband really liked the taste

personal greetings from our entire family!

and thank you very much for trusting the recipe!