Wheat-rye bread on hop sourdough in the "Serenky" bread maker

Wheat-rye bread on hop sourdough in the "Serenky" bread maker

Category: Sourdough bread

Ingredients
OPARA
hop sourdough (on rye flour)	40g
flour rye. rough	80g
water	80g
DOUGH
all dough
water	265g
rast. oil	1.5-2 tbsp. l.
flour psh.1c	350g
wheat flour. whole grain	50g
salt	1.5 tsp.
sugar	1 tbsp. l.

Cooking method

• This bread contains a small amount of rye flour - 1/5 of the total flour, however, it is no longer white at all. The color of the crumb is grayish, that's why I called it gray - it somehow stuck by itself. I bake it during the week in a fully automatic mode without adding yeast. Since bread creativity is available to me only on weekends, and I always want to eat, I have several such recipes when, thanks to a bread maker at home, there is sourdough bread in the middle of the week without any problems.
• I come home approx. 18 hours and immediately looking for some dough. I take 40 g of hop sourdough and 80 g of very warm water, stir well, you can beat it, add rye flour, stir and put in a warm place. You can put on a not very hot battery with a towel - do not overheat! Dough can be mixed somewhere at 19-30, you can not touch it.
• Further, at 21 o'clock, we begin to bookmark in the HP bucket:
• Mix the dough and put it on 1/2 of the bottom of the bucket (in one side of the bucket), fill the dough with sifted flour. It turns out such a mountain of flour mainly in the half of the bucket where the dough lies at the bottom.
• Dissolve the salt and sugar in lukewarm water, pour into the other side of the bucket, carefully, if possible, excluding mixing. Top oil.
• We put in HP, "French" mode in Panasonic, readily at 5-40 - 6 in the morning. That is, the entire cooking from dough to finished bread takes 12 hours. If you have a different daily routine and you get up, say at 7-30 in the morning, then the dough can be started at 19-30 in the evening the day before, but not later. Earlier it is possible, but not much earlier.
• I do not recommend reducing the amount of sugar in the recipe. The bread is not sweet, the sourdough yeast will eat the sugar, with less sugar the bread does not have time to rise in automatic mode. A little more is possible, but not necessary for gray bread (for my taste).
• The recipe has been worked out specifically for the hop sourdough, I can't say anything about the others.
• 

The dish is designed for

1 roll

Time for preparing:

12 hours

Cooking program:

French

Note

I have this leaven
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=413702.0
I lead it 1: 1 (100% humidity)

Lyudochka, thank you for sharing your proven recipe. We must bake.

Thanks for the recipe! Very beautiful bread and delicious, you can see right away, I took it to the bookmarks, I will definitely bake it.

[Ludmila]

Ludmilaperfect crumb and crust! You just perfectly "tested" the technology of producing this sourdough bread in automatic mode - respect!

I calculated - you have the amount of water (total) for this loaf L does not very much exceed the one recommended in the book for this size I will then also introduce rye flour - with it the bread is tastier and healthier, and does not get stale longer!

Thank you!

[Nina]

Nina, Hope, Sveta, thanks for your attention to the recipe! I hope you enjoy the bread.

Using the same technology, you can bake (which I do regularly) just wheat bread. To do this, all flour is replaced with wheat flour. or 1c., water is reduced by 10 g., salt 1.25-1.5 tsp., sugar 1.5-2 tbsp. l. Butter you can take butter approx. 15g. You can also enter milk powder. I have already experimented with different options, I like everything. The main thing is not to cut too much water and sugar (at least 1 tbsp. L.), The result is pleasing, and labor costs are not much more than with the yeast option. The bread is porous, soft.

[Ludmila]

Ludmila, bravo! Your leaven works great! Looking at this bread again I want to try to lead the leaven, chessword! Myakish is wonderful!

[Sveta]

Sveta, Thank you! I myself used to be amazed at such an activity of the leaven, it all seemed like a miracle ... so what before ... and now - I go up to the HP in the morning, open it and bastard And most importantly - she's all, the bread maker is puffing, but why am I ... sleeping

[Ludmila]

Christmas trees ... go read something about her ... Ludmila, does she live in your refrigerator? Which shelf? Refresh often? What kind of flour? Refreshing with the same flour for gray and white bread?

Sorry for asking here, and not in the topic about starters, but I wonder how you get such an excellent result WITHOUT yeast at all!

[Sveta]

Sveta, you can withdraw as described in the subject of the starter culture or take a teaspoon of any other starter culture.
Further:
first a decoction of hops. I do it a little differently than in the recipe (this is more economical, but the effect is the same): 10 g of hops per 1 liter of water - as it boils, on the lowest heat for 1 hour. Turn off and let it cool down. Warm strain. Part of the case, the rest in the refrigerator - useful.
1 tsp any sourdough + 50g of a decoction of hops and a drop of honey - about 1/5 tsp. (stir well, you can beat). then + 50g rye flour (50/50 rye and wheat flour can be used, but pure rye is better for any bread) - stir with a fork. It will be pretty thick - it should be so. It is convenient to remove the leaven as a liquid, and then it is better to lead 1: 1 (it is more stable and the calculation of recipes is easier). We leave at room temperature for 10-12 hours (in the evening they mixed - in the morning it is ready, in the morning it is mixed - in the evening it is ready). The leaven will swell very well, it may start to fall off, that's okay. The main thing is that she should be clearly active and grow well. If modest and frail, we repeat - 1 tsp. + decoction and flour (you may have to repeat it at the first withdrawal, then it is carried out without problems). If everything is fine, active and nimble, stir and put in the refrigerator.
Then I make the sourdough in quantity to consume for 1, max. 2 weeks Although it lasts longer, it becomes weaker. For renewal, we have a stock of broth in the refrigerator. Before using it, you need to warm it up so that it is warm (I warm it in the microwave). I store it on the refrigerator door, there is approx. +8.

If modest and frail

how well she said!

Thank you. Everything is clear and clear. I am already ripening like leaven

first a decoction of hops. I do it a little differently than in the recipe (this is more economical, but the effect is the same): 10 g of hops per 1 liter of water - as it boils, on the lowest heat for 1 hour. Turn off and let it cool down.

Lyudmila, so I wanted to ask. If I don't even have a teaspoon of any sourdough, then do it according to Marina's recipe, without reducing anything? And only then for feeding to do according to your recipe?

[Elena]

Elena, of course, according to Marina's recipe.
What I recommend is my experience with the hops that we sell in our pharmacy. He turned out to be moderately bitter. Hops can be different - more or less bitter. It may not be bitter enough or, on the contrary, too bitter. For sourdough, the broth must be bitter than beer (beer is also given bitterness with hops), but then the bread must not be bitter, otherwise the concentration of hops must be reduced.

Thanks a lot for the recipe.
Mine is not as tall as yours, but apparently due to the fact that I have wheat hop sourdough, not rye, and this is the only discrepancy to the recipe. But the crumb is excellent, tasty and porous. How convenient.
I have a question, I do not quite understand the point in time, is it necessary that at least 12 hours have passed from the start of the dough to the end of baking? More is possible, but less is impossible? What timing options are valid? How can I change in the recipe without changing the quality, I understood about sugar.

Here is the report

[Hope]

Hope, thanks for trusting the recipe! Excellent bread came out!
12 hours is from the moment the dough is kneaded to full readiness. It is very convenient to calculate readiness and do not have time to oxyderate anything. More for a couple of hours is possible, but do not overheat the dough, if the sourdough is very playful, the bread may sour a little. You need to experiment with your own leaven. Look at the dough - if you had to upset it twice in 3 hours - you need to reduce the time or choose a less warm place for it. If she came up in 3 hours normally, she was besieged once or not at all, it should be normal.
I cannot say how much time can be reduced. For 11 hours I did (when the dough was nimble), I didn't try less. If you really need less, it is better to insure yourself with a small amount of yeast (you also need to select by sampling for a specific starter culture and time).