Wheat-rye bread with grain mixture "Gourmet"

Now it is proving, kneading in hb, extra malt "kolobok", no stone! then I will write about the result

Preheat an inverted baking sheet. Good luck!

Thank you! already prepared a baking sheet



Angela! did you grease the bread with something for shine?







did! Delicious, very balanced composition, we really liked it! Only I need to finalize it, it blurred a little in the oven.

[Marina]

Marina, well done, that baked) The photo is not very clear. I can’t say anything.

greased the bread with something to shine?

No. He tints well himself. Marin, what about the crust? Did you bake with steam?

in the oven blurred a little.

It should not blur, but should, on the contrary, gather. Most likely, that I overexposed on proofing.
You also need to try the oven, understand what is happening with the dough. The main thing is that I liked the bread. You will finish it.

Angela thanks! Today I did it again, it turned out to be more pop, but again it blurred a little. I did it with steam, the crust is super the most delicious in bread, I chew it like that without everything: nyam: I will definitely finish it, we love this

Angela, please follow the link. Is this an extract suitable? 🔗
Maltose rye molasses, as you recommended, I also found in one store.

This is what you need.

Thank you very much!
I still want to grow my own sourdough, but I'm afraid I have a lot of fuss, I won't have time to work!
Angela, did you post the everlasting leaven recipe? If yes, please post the link!

[Jeanne]

Jeanne, but just start scary. The recipe is in the subject of starter cultures. Not mine. I grow my starter with fruit yeast Like here

Brewed bread with lemon yeast (ang-kay)

.
Yeast may not necessarily be on lemon, but on any fruit, dried fruit.

Thank you! Angela, you have a lot of sourdough bread options. You write in "ingredients" - "starter" - is it on fruit sourdough?

The starter is what we leave for future bread and then feed. It is a leaven that is waiting in the wings. In general, you need to read the basics.

In general, you need to read the basics.

Yes! And more than once! I've already read here, but it seems to me it's so difficult, and even to throw away the products! ... a site where there are many recipes for sourdough. 🔗
Do you make sourdough with fruit yeast?

I grow my starter with fruit yeast

Grown up once and that's it. Enough for a year and more. Then I start a new one in the summer.

and even throw away the products !.

Jeanne. It is not necessary to grow from 100 grams or more. You can start with half. And you don't need to throw anything away.
I gave you a link to how I grow. There is absolutely nothing complicated.

I gave you a link to how I grow. There is absolutely nothing complicated.

Perhaps I'll start with yours! I've been looking at your sourdough bread for a long time!

Good luck)

[ang-kay]

ang-kay, Angela, thanks !!! Gourmet bread turned out, crispy crust. What I love! True, I volunteered. Replaced kks with fermented malt, counted. Well, it was not found in the house ... Sunflower seeds were not found either, I replaced them with walnuts, they went well. I replaced cumin with a fireplace, well, who loves what. I came across a cucumber pickle, instead of water it went to dough. A light brine taste was felt in the bread. The salt is slightly reduced because of this. Proofing was done "wet" in the oven with a mug of boiling water. Alas, the photos do not allow to insert.

[Irina]

Irina, I'm glad that this bread was inspired by the recipe for new bread and I liked the taste)

I liked the taste

I liked it very much !!! I eat and purr