Wheat pastry stuffed with rye sourdough

[1. Knead the dough]

Wheat pastry stuffed with rye sourdough

Category: Sourdough bread

Ingredients
Dough:
rye sourdough (ripe)	200-300 g
water	420 g
Wheat flour	750 g + 3 tbsp. l.
vegetable oil	60 g
salt	14 g
sugar	54 g
egg	2 pcs.
Filling:
Poppy seeds, cinnamon, sugar, raisins, etc.	taste

Cooking method

• This recipe is the processing of wheat bread on rye sourdough (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=265294.0), which results in a versatile dough for all sorts of buns, buns and rolls.
• The amount indicated in the recipe is ideally enough for two "loaves", but I usually divide it into three parts - two products in molds and some other buns-buns.
• I measure all the ingredients on a scale, therefore I write in grams.
• If you baked bread according to the original recipe (see above) and you got it, then please note that I increased the amount of flour, otherwise my dough comes out completely thin. The indicated 750 g is the minimum, in fact, I often add a few more spoons, this should be looked at by the dough when kneading.
• Brief cooking scheme:
• - Kneading
• - Ascent (about 2 hours)
• - Forming
• - Ascent (about 2 hours)
• - baking
• 1. Knead the dough
• I do it this way: I measure the flour into a deep dish, distribute it along the walls, leaving a depression in the center (like kneading dough on dumplings, for example). In a separate bowl I mix the rye sourdough (it should be ripe, just come up), water, oil, salt, sugar and an egg and a half (I leave one yolk in a bowl to grease the muffins before baking). Pour the resulting mixture into a bowl of flour, knead with a mixer, then hands. Close the lid tightly and leave in a warm place for 2 hours to rise.
• Photo of the just mixed and already risen dough:
• 
• 2. We shape the product
• There are infinitely many options for filling and molding ... I will give three options, but first, general recommendations.
• I mold it on the table, sprinkling it thickly with flour. Having taken the necessary piece of dough, first I knead it a little, and after that I carry out the "necessary manipulations" (about them below). If I bake in molds, I grease them with vegetable oil; if on a baking sheet, cover it with baking paper. I put the products in a mold / on a baking sheet, close tightly - you can use lids, foil, cling film - and put them in a warm place for another 2 hours to rise.
• Raisin buns (or not)
• A cupcake pan fits well. To prevent the buns from sticking, it is better to use special paper tins or ordinary baking paper - cut into squares and put in cells (as I did). It looks not so pretty, but does not affect the taste
• 
• Raisins can be added to the dough right away, even at the kneading stage, but I prefer to make baked goods with different fillings, so I put the raisins in the already risen dough when I knead them slightly during molding.
• We divide the dough into the required number of pieces (I have 12 cells in the form, so I divide it into 4 parts, roll up small sausages and cut each into three more pieces).
• 
• Then I grease my hands with vegetable oil, form balls from the pieces and put them in the mold.
• 
• I wrap it in foil and send it up
• Risen buns:
• 
• Cinnamon roll
• We take a piece of dough and roll it into a rectangle on the table, well sprinkled with flour. Be careful: if there is a lack of flour, the dough easily sticks to the table, therefore, before placing the filling, it is better to turn it over (make sure it does not stick / peel off the table in advance).
• There is one peculiarity: the width of the rolled piece should not exceed the length of the form or baking sheet on which the roll (!) Will be baked.
• In the photo I tried to show how rolling might look like.
• 
• Sprinkle the dough with cinnamon and sugar (I don't regret either one or the other, look at your taste) and wrap the roll. We close the edges so that the sugar does not start to flow out during baking. We put it in a greased form, cover it with a film or foil, send it to a warm place for 2 hours
• 
• Roll with poppy seeds
• It is similar to a roll with cinnamon, only sugar and poppy seeds are used as a filling (you can optionally add raisins).
• This is how the risen rolls look like. On the left - with cinnamon, on the right - with poppy seeds. Difference in size due to more dough taken on poppy seed.
• 
• 3. We bake products
• Preheat the oven to about 250 degrees. I grease all the muffins with egg yolk - the one that was set aside when kneading the dough - and send it to the oven. Then I lower the temperature to about 220 degrees and bake it until tender, which I check with a temperature probe. Small rolls are ready in about 15-20 minutes, rolls are baked for 30-40 minutes.
• The temperature is indicated "approximately" because on my old stove the scale at the switch is already erased and variations are possible))) However, according to experience, such variations affect only the baking time, the taste and quality do not change.
• Bakery products:
• 
• There are many variations with this test, as already mentioned. In addition to those described in the recipe, I tried to simply bake it like a sweet loaf and make cinnamon rolls - everything tastes great.
• Bon Appetit!

The dish is designed for

Three pieces of 500 g

[Annette]

Annette, I can not calmly walk past baked goods where rye sourdough is used, but you have such a delicious. Please tell me, if I need to bake only one loaf, I need to divide the proportions set in your recipe by 3, I understood correctly.

[Tatyana1103]

Tatyana1103, you need to focus on the weight of the desired loaf
In the recipe, a little more than 1.5 kg of dough is obtained, that is, 1/3 is a half-kilo loaf. A 1/2 is a loaf of 750-800 grams.
It is for the loaf that I use the second option - half the dough.
Last time it was like this:
sourdough - 150 g
water - 210 g
rast. oil - 30 g
flour - 400 g
salt - 7 g
sugar - 27 g
egg - 1 piece (I didn't leave the yolk for smearing, the roof was naturally paler)

My form is not bread (in the photo you can see, the sides are not high), and this is the maximum that is included in it - hence the calculation. In the dough recipe for two such forms, that is, for two full-fledged loaves.
Another thing is rolls ... It's still more convenient to make them smaller and divide the dough into three parts)))

[Annette]

Annette, thank you very much for the clarification, I understood everything about the loaf and about the roll, I really liked the roll in the photo, as soon as I bake I will immediately report back.

[Annette]

Annette, it's great that share your experience I somehow gave up the sourdoughs because of the low temperature

[Annette]

Annette, thanks, as I expected, the roll turned out to be very tasty, the dough is light, the structure is fibrous. I did everything as written in the recipe, there were no problems with anything. From 1/2 the norm turned out to be such a roll. For the filling I used: sugar, poppy seeds and a little light raisins. I will bake more than once.

[Tatyana1103]

Tatyana1103, how lovely!
I'm very glad that everything worked out