Darnitsa bio-bread with Atsatan sourdough (Panasonic 2501)

[What is Atzatan?]

Darnitsa bio-bread with Atsatan sourdough (Panasonic 2501)

Category: Yeast bread

Kitchen: Russian

Ingredients
Rye flour (I have fine grinding)	150 g
Baking wheat flour	250 g
Warm water, not boiled	300 ml
Yeast SAF-moment	1/2 tsp
Sourdough ACATAN	1 tsp
Fine salt	1.5 tsp.
Buckwheat honey (can be replaced with sugar)	1 tbsp. l.
Olive oil	2 tbsp. l.

Cooking method

• Greetings to all bakers! Hope you find this recipe interesting.
• Today, with the help of Atsatan sourdough, we will turn yeast dough into yeast-free bread!
• Yes Yes! Sleight of hand, or rather, rotation of the kneading paddle and no fraud))
• The main work will be done by Panasonic 2501 and the oven will work a little more.
• What is Atzatan?
• Live fermented dairy culture ACATAN is used to produce tasty and healthy yeast-free bread at home. It is also used as a dough improver, enriching bread with vitamins and vital amino acids.
• Atsatan bread leaven is used in the production of natural bread - BIO - bread.
• Structure:
• Sprouted grain - 47.7%
• Wheat bran - 36.0%
• Dried buttermilk yogurt (CHORATAN) - 6.3%
• Water, no more - 10%
• How does Atzatan work?
• , , ,

• So, the sourdough manufacturer claims that automatic CP programs are not adapted to comply with the developed baking technology, which is a necessary condition for obtaining yeast-free bread.
• So let's try to fix this?
• Let's get started:
• Stir yeast and honey (sugar) in warm water. Leave on for 15 minutes.
• Knead all the ingredients on the "Pelmeni" program (kneading) for 12-15 minutes. During kneading, look after the bun, if necessary, correct the flour from the walls of the bucket. The dough will be sticky. After kneading, you can touch up the kolobok with a silicone spatula greased with vegetable oil, then the dough will not stick to it. Leave the bun for 1.5-2 hours. We focus not on time, but on increasing the dough by 2-3 times.
• Next, take out the dough on the table, remove the kneading spatula from it, knead a little, form a loaf. If pieces of dough remain on the sides of the bucket, remove them with a damp cloth. Put the formed loaf back into the bucket and put it in the HP. Enable service mode HP and let the dough rise (40-60 minutes).
• Then remove the bucket from the HP and put it in an oven already preheated to 240-260 C, after 10-15 minutes reduce t to 200-220 C and bake for about 50-60 minutes (look at the crust).

Note

If you want to bake in the oven on a stone, then the oven must be preheated to 200 C, after 10-15 minutes it must be reduced to 180 C and baked for another 35 minutes.

The bread is tasty and not sour; I would call it the basis for the selection of additives and seasonings to taste.

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I bought Atsatan in another package and baked it in a bread machine. Different breads, but I just didn’t know that it wouldn’t work in HP with Atsatan ... So it turned out very cool

[Lena]

Lena, a very interesting way to bake bread Thank you!

[Admin, Tatiana]

I just didn’t know that it wouldn’t work with Atsatan in HP ... So it turned out very cool

Why won't it work? It will turn out and it will be delicious. But it will not be yeast-free, it will be just BIO, i.e. enriched with amino acids and vitamins.
But if you bake it in a preheated oven, then the azatan begins to absorb the yeast cells and the bread turns out to be both yeast-free and BIO. In general, the laws of biochemistry work




Admin, Tatiana
I am very pleased to receive a "thank you" from the bread guru

"But if you bake it in a preheated oven, then the azatan begins to absorb the yeast cells and the bread turns out to be yeast-free and BIO. In general, the laws of biochemistry work."

in the sense of "absorb"? And then what will raise the dough?



Forgive me, but I have not read more nonsense about leaven. I mean this ATSATAN. This is from the series "wood is written on the fence, and the watchman spent the night there." How can you believe this ??

[turn on the program "Pelmeni"]

Ladies, ladies and gentlemen!
excuse me, the first time I wrote a recipe, I was mistaken, I lost my mind - turn on the program "Pelmeni" (mix 20 minutes), not "Pizza".
Fixed in the recipe.

in the sense of "absorb"? And then what will raise the dough?

You somehow read more carefully, perhaps:
- the dough is parted twice! It means that it has risen, the yeast has done its job.
- it is during baking that yeast cells are absorbed by the azatan medium.

How can you believe this ??

Don't believe me. In the internet there is a scan of the result of laboratory research of the finished product with the Atsatan ferment. Search.
Or refute yourself, but not in words, but by the same laboratory research.
In the end, you can contact the sourdough manufacturer for explanations or argue with him based on your knowledge, and share the results of your correspondence with us.

[ghost2010]

Flax, if yeast is added to the dough, bread can hardly be called yeast-free. And here they are added.
IMHO, this leaven works like any other leaven.
Despite my rich biochemical fantasy, I cannot think of a rational explanation of yeast annihilation in the "azatan environment", and in this I agree with ghost2010... The breakdown of starch by lactic acid bacteria is also straining - either these are some special mutants, or there is something else in the yogurt besides the ICD.
Can you at least briefly retell the meaning of the studies you mentioned or give a link to them? “Laws of Biochemistry” sounds proud, but in this case, their work is not obvious.
This does not in the least detract from the value of Selimyan's work, your work on the preparation of the recipe and, moreover, the taste of sourdough bread! However, I would not like to breed here advertising nonsense from the vastness of the Internet and commodity packaging.



And, I beg your pardon, there, it turns out, there is still sprouted grain. I remove the question of starch hydrolysis. -1 point to me for carelessness. And minus at least 2 points to the author of the advertising text, whose starch is broken down by MCB:

In the process of maturation of the dough, lactic acid microorganisms in the composition of ACATAN break down starch with the formation of easily digestible carbohydrates.

(taken from under the spoiler from here)

Can you at least briefly retell the meaning of the studies you mentioned or give a link to them?

To retell in your own words is to add more confusion. I have been baking with azatan for more than a year, probably even 1.5. I bake according to the recipes from the instructions for the azatan. Before buying, I painstakingly searched for information on the sourdough and found, including a scan of the conclusion of a Russian laboratory. Since that time, there was a lonely screenshot, like, a brief instruction on baking, and I also took three pictures of the package. All this was laid out under the spoiler. There is nothing else, I did not think that someone would need it. I can only suggest that you look for the rest yourself. And there is nothing better than turning to the original source, that is, the manufacturer, in case of doubt.

I have nothing to do with advertising of leaven or anti-advertising - not a seller, not a distributor. For what I bought, for what I sell. I use azatan with pleasure, because I often go on business trips and I cannot lead the eternal leaven, but I want a good homemade bread. Bread with acatan differs from yeast bread in taste and smell.I did not wear it for an independent examination for my hard-earned money, if anyone has a desire - please.

***

I looked for you, it took as long as 2 minutes, below is the site's address, go, look and refer to them.
Video on YouTube, the title of the video is "Biohleb.avi" (I cannot insert third-party links).
Good luck!

[ghost2010]

Elena, well, you have amused me! Thanks for the details! It is clear that you are a user with pure intentions, and not an advertiser with selfish intent))).
Of course, I saw this Biobred. They use azatan - but this, unfortunately, does not explain anything. Moreover, I even found a couple of research papers, but they have a student level and they absolutely do not explain the mechanisms of action of azatan in terms of where the yeast added according to the recipe goes.
It is probably enough for you that it is written that there is no yeast. You are absolutely in your own right. The question is about mechanismsleading to their absence in the finished bread (as the annotation to the preparation promises). Because this process is not so ordinary. You cannot shed light on him; Biobred, I suspect, is the same.

Your everyday reasons are absolutely clear and transparent. Moreover, on occasion, I will also buy Atsatan and try it - in the summer I often travel, homemade starter cultures do not tolerate such a systematic separation.
Your bravado about the work of "biochemical laws" was a little jarring. Because further dialogue showed that for you these words are worthless.
I am leaving tomorrow, because now I cannot do this, but the question interested me. Upon my return in 2 weeks, I will spend a couple of hours looking for normal information. I will find - I will share.
Again, no one disputes the quality of the leaven. I think it is very worthwhile!
Moreover, purely theoretically, at the moment I can assume that autolysis of yeast can occur there (I am writing this for ghost2010). But what triggers this autolysis (if it is it) - you need to look in more detail.
Good luck in baking!

And you make me laugh.
What bravado there is. Bread baking technology is based on biochemical processes. Biochemistry is a science; science has laws. I have not sinned against the truth.

If you are interested in the specific mechanisms of this starter culture; what is included; which way it was derived; at what temperatures and under what conditions; what and how is happening at different stages; why so and not otherwise, are there any hidden ingredients in it, etc.

I repeat once again - there is nothing better than contacting all your questions directly to the starter dough manufacturer.

I did not develop the starter culture, did not withdraw it, do not produce, do not advertise and do not sell. I have no responsibility to anyone to explain the technology for the production of sourdough and products based on it ...

If you want, take on a voluntary educational mission, but this will not be correct in relation to the manufacturer. I consider it permissible to refer only to public information or quotations from documents with the permission of the manufacturer. This is called - copyright)) IMHO.

At one time, the information found about the sourdough completely suited me and I use it with pleasure.

As far as I understand, this topic is intended for laying out recipes or ...? What are we doing?

I'm leaving tomorrow

Have a good trip!

PySy. There is another interesting domestic leaven. Super-miracles are not promised, but bread, according to the manufacturer, should be tasty and very healthy. How to get a thread for it, buy it for trial, find out the taste))

Sorry, but Atzatan is just a scam. For those who do not know how, do not want to bother with sourdough or kmkz. And from the leaven there is one name. It's like dry bread mixtures "Borodinsky" and others like him. And what does the yeast absorb in it during baking, I still don't understand, maybe bran)? And further. In general, autolysis is the chemical process of decomposition or decomposition, and hydrolysis is the dissolution of the original substance under the action of water with the formation of a new one.In bakery, the term "autolysis" is often used to refer to the proving of a mixture of flour and water before kneading the dough. This technique is intended to improve the structure of the dough, its viscosity, to strengthen gluten, because gluten (or another name for "gluten" - the protein contained in flour) does not dissolve in water. What is yeast autolysis in bakery? The destruction of yeast cells under the influence of temperature is a physical process, and I do not see chemical reagents for yeast autolysis in Atsatan. Shorter. Living leaven is power! The rest is ersatz!

Do not underestimate the value of this recipe due to the controversy over azatan. I was not lazy and clarified the yeast question from professional technologists. Killing baker's yeast, this also includes the terms "split", "absorb" and so on, you can very much !!!! acidic environment. Sour !!!, which is not even in spoiled leavens. There is no way to eat them anymore !! impossible, and they must exclusively themselves !!! die. Therefore, the yeast in this bread lives and works for itself quite normally as in any other.
However, the azatan itself can be imagined as a concentrated whey, that is, a concentrate of MKB, fortified sour milk. That is, Azatan is a wonderful useful amplifier, really unique, with a very !!! enhanced fermented milk properties.
However, of course, the properties of specially grown starter cultures (in starter cultures there are more MCBs with conditions for their reproduction and there are useful acids) does not reach. That is, bake on Azatan with pleasure. Get bread with improved health benefits, but it's still non-leavened bread.