Wheat-rye bread on sour dough

Wheat-rye bread on sour dough

Category: Yeast bread

Ingredients
For sour dough
premium wheat flour	200 g
rye flour (peeled)	50 g
dry yeast	1 g (1/8 tsp)
salt	5 g
water	175 g
For autolysis
premium wheat flour	330 g
wheat flour 2 s.	70 g
rye flour (peeled)	100 g
ground coriander	3/4 tsp
water T = 42 C	320 g
water T = 90 С	50 g
kvass wort concentrate	15 g
For the test
sour dough
dough obtained by autolysis method
premium wheat flour	100 g
active dry yeast	1.7 - 2 g
water	100 g
salt	15 g
honey	1 tbsp. l.

Cooking method

• 

• To make sour dough, mix both flours, add yeast, salt, water and knead to a smooth dough. Cover the bowl with a napkin and leave at room temperature for 1 hour. Next, remove the dough for further ripening in the refrigerator overnight. The next morning, remove the bowl of dough from the refrigerator and leave it for about 1 hour at room temperature. Meanwhile, knead the dough using the autolysis method. Mix all types of flour and sieve thoroughly through a sieve. Add ground coriander. Brew the kvass wort concentrate with 50 g of hot (about 90 C) water and refrigerate. Pour 320 g of warm water and kvass wort into a bowl of flour.

  Use a spatula to knead a thick and uniform dough. Cover the bowl with plastic wrap and let sit for 1 hour.

  After an hour, add all the ingredients for the main dough to the bowl except the sour dough.

  Use a spatula to knead a thick and uniform dough.

  Sour dough should be lightly kneaded and divided into small pieces.

  Add the sour dough to the bowl to the main dough.

  Knead a smooth, soft and elastic dough that easily leaves the work surface and hands. It will take about 5 minutes to knead. For clarity, a convenient dough kneading technique: .

  Dust the work surface and dough with flour and form the dough into a ball.

  Place the dough in a bowl lightly oiled with vegetable oil, cover first with a film, then a towel and leave to ferment for 1 hour.

  Place the dough on a work surface and knead, re-forming the dough into a ball. Leave to ferment for another 1 hour.

  Dough in an hour.

  Repeat kneading, but let the dough sit for 30 minutes.

  The weight of the finished dough is 1485 g.

  Divide the finished dough into two equal parts, round each of which into a ball and leave for 5 minutes, covered with a film or napkin. Next, take 1 part and gently stretch it with your hands into a round layer. Fold half of the dough towards the center and seal the seam with the base of your hand. Next, fold the rest of the dough towards the center (overlapping the previous seam), and seal the seam with the base of your palm.

  Roll the resulting TK with a roll: wrap the top to the center and seal the seam with the base of your palm and wrap the top of the dough again and seal the seam with the base of your palm. Roll the resulting roll of dough lightly on the working surface, achieving a uniform thickness of TK and smoothing the seam.

  Divide the TK mentally into 4 parts, roll out 1/4 part into a thin layer approximately equal to the remaining 3/4 TK. Cut the layer into 3 parts, in the center of each, make a longitudinal cut not reaching a couple of centimeters before its end. Dust the strips of dough with flour and braid them in a braid, carefully seal the ends of the strips and put the braid on the TK.

  Sprinkle TK with flour generously.

  Transfer the TK to the proofing basket, laying it out sideways down. Repeat the shaping steps for the remaining dough. Cover with a linen napkin and leave for about 1 hour 15 minutes or until the garment has nearly doubled in size.

  Preheat oven to 240 C.Quickly and gently spray the oven with water from a spray bottle and transfer the TK to a baking sheet.

  Bake for 10 minutes, then reduce the temperature to 220 C and bake for another 25-30 minutes until brown and fully cooked. Remove the bread from the oven and refrigerate.

  Bread with a crispy crust and a harmonious taste, a very light aroma of coriander perfectly sets off and enhances the bread aroma, emphasizing the notes of rye flour and malt, and does not interfere with those who do not like coriander as an additive for bread.
• 

Note

Based on the Rustic Bread (Pain de campagne) recipe from The Own Bread by R. Bertine.
*R. Bertine "Bread business", p. 70:
"Autolysis method.
This method was developed in France by Professor Raymond Calvel. He found that mixing water with flour and letting the mixture sit for twenty minutes to an hour before adding the rest of the ingredients (if using sourdough) would make the dough "weigh itself" and make it easier to work with. However, in order for it to become airy, in any case, you will have to work with it with your hands. On the other hand, when using the autolysis method, it will take you less time to prepare the dough than usual. "(S)
J. Hamelman "Bread. Technology and recipes", glossary of terms, p. 420:
"Autolysis method is a method of kneading certain types of wheat bread and sourdough bread, developed by Professor Raymond Calvel. The method consists in premixing flour and water (sometimes also liquid dough or sourdough), after which the dough is left for a while for maturing, and only then is added the rest of the ingredients and start the final kneading. The autolysis method of kneading the dough increases the elasticity, volume of the dough and, as a rule, improves the taste and aroma of the finished bread. "(c)

unusually beautiful

[Galina S]

Galina SThanks for your interest in the recipe!

I love "sour" bread, mmmm, yes with a crispy crust!
Beautiful bread! Highly!
Ilona, ​​the fermentation time for sour dough is only 1 hour, right?

Gorgeous bread, so I immediately wanted to run to the kitchen and start the dough!

[Arka]

Arka, Rada-dms, thank you for your attention to the recipe and kind words!

Ilona, ​​the fermentation time for sour dough is only 1 hour, right?

Nata, no. After kneading for 1 hour at room temperature, it activates the yeast; further maturation of the dough takes place at a low temperature in the refrigerator overnight (in the morning, the sour dough will need to be brought to room temperature). Alternatively, R. Bertine suggests leaving the dough at room temperature for 4-6 hours after kneading.

I immediately wanted to run to the kitchen and start the dough!

. Rada-dms, if it is difficult to knead the dough with your hands, then you can use a mixer, but reduce the kneading time and strictly control the entire process, since autolysis increases the likelihood of getting destroyed gluten at the wrong time.

Nata, no.

Well, I'm a reader !!!
Thank you!

[Nata]

Nata, thanks for the question and delicious bread! You may be interested in the basic recipe of R. Bertine:

Country style bread / Pain de campagne (oven) (Idol32)

, in a reduced proportion in relation to the original.

Knead a smooth, soft and elastic dough that easily leaves the work surface and hands.

No matter how much I kneaded, it did not work out to ensure that the dough so easily moved away from the surface and from the hand. Pancake is always sticky and stringy. I was already getting nervous, almost freaked out and threw out the blank. Well, just because it's impossible. You look at the pictures and everything works out for people, you start doing some kind of garbage. I have never been able to knead rye dough like in the pictures. Now I'm waiting for the first proofing, but I'm almost sure that the bread will not work.

[goncharenko]

goncharenko, in this recipe there is an insignificant amount of rye flour and therefore the dough is rather wheat than rye, respectively, the kneading should have been about the same as the kneading of ordinary wheat dough on the dough.To begin with, mix with the rounded side of a scraper or a spatula all the ingredients until smooth, collecting the dough in a lump, then spread the dough on the work surface and continue kneading. The dough kneading is somewhat complicated by the presence of an additive in the form of a sour dough, which gives excessive stickiness, density and heterogeneity in the first minutes of operation, in general, the same as when kneading dough on dough. If you did not change the ingredients and measured their weight exactly, then after a while the dough should already begin to form and become more elastic. Alternatively, the difference in the quality of the flour used could have affected, and you just had to make your own adjustments by adding the required amount when kneading the dough.

I was already getting nervous, almost freaked out and threw out the blank. Well, just because it's impossible.

goncharenko, in this case, it would be good to just leave the dough on the work surface, covering it with an inverted bowl or napkin, after a short rest and the dough will get stronger and it will be easier for you to work. If the dough remains unchanged in the work, then dust a little flour and continue kneading.

You look at the pictures and everything works out for people, you start doing some kind of garbage.

It all depends on how you work with the dough and how closely you follow the recipe. Alternatively, you can consider the kneading technique suggested above, in the recipe. To begin with, a video clip from R. Bertine, see from 0:20 to 2.50:. Immediately, I note that the dough according to the recipe has a different ratio of liquid and dry ingredients, respectively, it looks different before starting kneading and stretches less. In general, after combining all the ingredients, lay out the dough on the work surface and do not twist it around its axis, sealing, but pick up the dough from both sides, holding palms like shoulder blades, that is, without digging into the dough with your fingers trying to hold it or grab it tighter, but keep fingers and palms straight. Next, the dough is lifted, unfolded with an arch with a brace towards itself and onto the work surface. At the very beginning of work, the dough will be sticky and it will be difficult to tear it off the table, in the future it will become less sticky, more elastic, it will look smooth, and elastic to the touch, but pliable, that is, the dough will be soft, and if compared with dumplings are very soft. Next, dust the work surface with flour, spread the dough and round it into a ball, turning the edges to the center in turn. In general, the kneading is done in the same way, rounding the dough into a ball.

Now I'm waiting for the first proofing, but I'm almost sure that the bread will not work.

In general, there is still a hope that you did not destroy the gluten by a long kneading of dough and you will have a bread, an excessively soft dough could be baked in the form of a tin bread.

Thank you very much for your reply. After I kneaded it, while it was racking, I watched a bunch of videos. Next time I will not despair =)
This time the bread came out a little "clogged" as I added a lot of flour during the kneading process

Next time I will not despair =)

since I added a lot of flour during the kneading process

What brand of flour did you use? Wheat flour of the highest grade (protein about 10)? It tasted enough salt, did you forget to add it?

reviewed a bunch of videos.

It's a pity you and I missed each other in time, different time zones. I'll add another video for you using the "Stretch and Fold" method (view from 0:00 to 0:35): which can be combined with the main dough, folding like this helps to strengthen the structure of the dough.

Wheat flour of the highest grade

I used it when processing the test.
What else I changed in the recipe - I replaced CCS with steamed malt. I walked around all the stores, but KKS never found it. sellers said out of season.
And I also put half of everything, since the family is not big and we cannot master so much bread =)

I'll add another video for you using the "Stretch and Fold" method (view from 0:00 to 0:35):

Thank you so much

What else I changed in the recipe - I replaced CCS with steamed malt. I walked around all the shops, but KKS never found it. sellers said out of season.

Clear. One could try next time to reduce the amount of water by 20-30 g when kneading the main dough.

And I also put half of everything

And how did you manage to reduce 1g of dry yeast for sour dough? Or did you prepare the dough with compressed yeast? Or was the finished sour dough divided in half before the main batch?

And I also put half of everything, since the family is not big and we cannot master so much bread =)

yes, and with me counting on two families, and in general it is also correct in my opinion, since 1 loaf is enough for a taste sample.

And how did you manage to reduce 1g of dry yeast for sour dough?

Yes, I put a drop straight, about 1/16 tsp.

Or did you prepare the dough with compressed yeast?

it could have been, but I don't know how to make up the proportion of dry and pressed yeast

since 1 loaf is enough for a taste test

another problem is to bake two loaves in one oven

but I do not know how to make the proportion of dry and pressed yeast

The ratio of dry yeast to compressed yeast is about 1: 3, that is, when replacing 1 g of dry yeast, you would need to take about 3 g of compressed yeast.

another problem is to bake two loaves in one oven

Sometimes, yes, it is difficult, but according to this recipe, the weight of the finished dough is not too large and allows you to place two TK across the baking sheet, leaving the necessary distance to increase their volume during baking. In the penultimate photo in the recipe text, there are just two technical specifications on a baking sheet. When baking, depending on the operation of your oven, it may be necessary to unfold the baking sheet, for a uniform color of the crust and the same cooking time: it is not recommended to open the oven for the first 10 minutes of baking to avoid the dough falling off, and then, depending on the appearance of the TK, after some open the oven for a while and unfold the baking sheet, close the oven and bake until tender.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Ilona]

Ilona, congratulations on a well-deserved medal!

[Ilona]

Ilona, congratulations on the Medal from the bottom of my heart!
You have wonderful recipes!
And I'll take this Bread to the bookmarks. I will deal with matters - I will try to bake by all means!)

Ilona Khlebushek is awesome! Congratulations on your medal!

[Chef]

Chef, Thank you ! Very unexpected .

gala10, mamusi, lettohka ttt, thank you for the congratulations and everyone who sent me thank you congratulations, thank you! I periodically forget about the constant, weekly, competition on the site, a somewhat unusual format for me, and if I don’t congratulate someone on his well-deserved victory, then out of simple forgetfulness, forgive me, I will try to be more attentive in the future.

Deal with business - I will try to bake

Margarita, I will be glad to hear from you about the recipe.

In the absence of grade 2 wheat flour, do not replace it in the recipe with whole grain wheat flour, since kneading the dough by hand will become much more complicated, it is better to use a technique (mixer or kneader), and the structure of the bread will be more finely porous and dense.


To make bread, take the highest grade wheat flour in the required amount and reduce the amount of water by 20-30 grams.
Bread decoration.

Apply a drawing on the TK with flour using the stencil of your choice.

Make cuts with the blade according to the pattern imitating the vein of the leaf, as well as side cuts along the TZ and the pattern.

Bake the bread according to the recipe.

[Corsica]

Corsica, with a victory !!!!!!! Ilona Khlebushek is handsome!

[Kokoschka]

Kokoschka, Thank you!

[Ilona]

Ilona, just from the oven
I pulled one petal
One change: the sour dough was the remainder of the Neapolitan pizza dough, so no rye flour. But in terms of weight, almost a tunic in a tunic was preserved)). Therefore, I put a little more rye in the dough for autolysis at the expense of wheat.

[Svetlana]

Svetlana, thanks for the tip! The beauty !

I pulled one petal

All the same, it turned out charming bread, and the shape is beautiful, and the height is good.

One change: the sour dough was the remainder of the Neapolitan pizza dough, so no rye flour.

The taste will be slightly different, but overall, it should still be good. This is probably why the explosion came out, since according to the recipe for Neapolitan pizza, about four times more yeast is consumed, plus honey and butter, and if we add, probably, an increased fermentation time, then the work of the sour dough was more active. In general, I would suggest trying to reduce the amount of yeast added in the basic bread dough by using the "Neapolitan" dough instead of the recipe sour dough.

Therefore, I put a little more rye in the dough for autolysis at the expense of wheat.

Very interesting, how did the bread taste like?