"Ukrainian" for 1500 gr. under program 3 under Moulinex 5002

[The eternal leaven - I did it like this:]

1) The eternal leaven - I did it like this:
1st day - 100 gr. rye flour, 100 gr. water and 1 liter. jar. Covered with a napkin loosely. Left it on the table - hot and so. Evening.
2nd day - Has risen 2 times. I filled up again 100 gr. rye flour, 100 gr. water. Covered with a napkin loosely. In the afternoon.
Day 3 - The rise fell back, dried up. Added 50 gr. rye flour, a little water until thick sour cream, does not rise in a couple of hours. Well, okay. It tastes sour - it will go. Everyone decided to use it.

2) The recipe matched the recipe for the Mulinex 5002 bread machine "Peasant bread" 1500 gr. + peeped a little at Makhno.

a) Sourdough "eternal" 450 gr. - on the 3rd day of fermentation weighed. I threw more in the jar, but the water evaporates.
b) Water 320 gr.
c) Salt 3 tsp.
d) Sunflower oil 1.5 tbsp. l.
e) Rye flour 170 gr.
f) Wheat premium 477 gr. (I don't have 2nd grade)
g) Yeast 1 tsp.

3) Program 3, dark crust, weight 1500 g. Go...

4) You can see flour in the window - I gradually added 2 tbsp. l. rye flour when mixed for 15 minutes. Who will do it - if you want, immediately add these grams to the total weight of flour. It is necessary to weigh 2 tbsp. l. flour and rewrite the recipe.

5) Baking .....
6) The result in the photo. 90% taste "Ukrainian new hearth bread" ("Ukrainian" classic 80s bakery has not been produced since the collapse of the USSR)

The rye flour bread came out the first time. Hurrah. ... Before that, there were 5 loaves of white.

However, after the rise in price of a loaf of "Ukrainian" to 3 UAH. in the store - I noticed that it became a little darker and sour.

To improve my recipe, I suggest using the entire weight of the rye flour for sourdough. The bread, as you can see in the photo, has risen strongly - it means that the yeast can still be removed.

In short, to make "Ukrainian" bread look like real (not "Ukrainian new hearth" 900 gr., Which is in the store, but for sour and dark times of the Soviet Union 1000 gr. - you need more sourdough from rye flour. and wheat 50/50 somewhere, the leaven is not for all the rye flour.

I will add that the experiments on the site with the cog turned out to be "phony", in my opinion. Since the color of the crust, Moulinex did not mean the top, but the sides and bottom. Nowhere is it written that this is the top crust. The bread maker is not an oven or a factory oven!
This, I think, became clear to smart people, after several loaves.

Tightening the screw, of course, enhances the color of the top, but also the sides and bottom bake above the norm. I brought it back - since, I think, it doesn't really solve anything - it doesn't affect the taste. I will anoint the top color next time with an egg and it will be dark, glossy, beautiful like in pies

Oleg, don't you remember what was said about the screw?