Polaris PBM 1501D. Wheat and wheat-rye bread on ripe dough

Category: Yeast bread

Ingredients
for white bread
ripe dough	200 g
salt	1 tsp
honey	0.5 tbsp. spoons
powdered milk	1 tbsp. the spoon
butter	1 tbsp. the spoon
water	160 g
flour	300 gr.
for wheat-rye bread:
water	160 g
citric acid (you can and without it)	a few grains
ripe dough	300 g
Rye flour	160 g
malt	10 g
honey	0.5 tbsp. l.
butter	1 tbsp. the spoon
salt	1 tsp
powdered milk	1 tbsp. l.

Cooking method

This model of bread maker is known to make it possible to cook two small breads at the same time. And for its owners, I offer this version of breads on ripe (old) dough. How to work with him, on our forum, was repeatedly described by Admin and our other experienced bakers. Ripe dough is an option for those who do not want or cannot tinker with sourdough, but want bread close in taste to sourdough. I always have a piece of old dough in my fridge, which I replenish (rejuvenate) as needed. So this recipe arose. In principle, there is nothing super new in these breads. I just adapted it to my bread maker with the ability to bake two different breads at once.

We take out the old dough from the refrigerator, let it warm up, if necessary, rejuvenate it. In the morning I took out 200 grams of dough, added 200 grams of water and 400 grams of flour, kneaded a tight dough and left it fermented. From it, I took the amount I needed, and sent the rest to the cold.

We send in buckets all the ingredients according to the list. In our HP, the kneading is very powerful, so you can safely throw the old dough right away. Everything will be washed out. But in the old Xn Lzh, I added it in small pieces during the kneading process.

Turn on program 15. Knead 1 batch - 5 minutes. Rest 10 min. the second batch is 10 minutes. we get soft balls.
Then the first climb is 40 minutes, the workout is maximum. Second ascent - 90 minutes. The temperature on the rise in both cases is 35 degrees. Baking - 60 minutes at maximum temperature.
These are the niceties at the exit. Pay attention to the gray bread cap. No failures
cut white
Cut gray
Bon appetit, everyone!

The dish is designed for

two loaves

Time for preparing:

3-4 hours

Cooking program:

Note

I liked the bread. Especially gray. I will still work on the recipe in terms of more detailed program settings. Today we will finish the bread and tomorrow I will put them on again, try all the same with three rises. I want the wheat bread to be more airy. Although he is so good. This algorithm can be fully used already. But still, for the first time, I would recommend monitoring the bread and adjusting the program manually. Perhaps at some stage the program will have to be interrupted. Ripe dough is just like sourdough - some have stronger, others less. Accordingly, the rise of the dough is faster or slower. The older the dough, again, it becomes stronger and more flavorful. This time I baked on a dough which, with periodic feeding, has been living with me for three weeks. Happy Old New Year everyone !!!!!