Sourdough brewed bread

Sourdough brewed bread

Category: Sourdough bread

Ingredients
Rye sourdough active 100% moisture	200 BC
Rye fermented malt (tea leaves)	30 g
Coarsely ground cumin and coriander (tea leaves)	3/4 tsp
Whole wheat flour	100 g
Wheat flour 1 or 2 grades	100 g
Peeled rye flour / wallpaper	50 g
Seeded rye flour	50-70 g.
Salt (sea)	1.25 tsp
Honey	2 tbsp. l.
Vegetable oil	2 tbsp. l.
Water (approximately)	200 BC

Cooking method

• 
• 3 hours before kneading, feed the sourdough to a weight of 200 g.
• Make tea leaves:
• Brew malt and spices with boiling water 70-80 g of the total. It is convenient to pour boiling water directly on the scales.
• When the leaven begins to grow, begins to bubble, but has not yet reached its peak, start the 1st short batch (up to 5 minutes, I kneaded in HP):
• Flour (except for sown flour), sourdough, the rest of the water, - mix everything until smooth and leave for autolysis for 15-20 minutes without heating.
• Stir salt, honey, oil in the tea leaves, add to the dough in a bucket.
• Start the 2nd batch, adding the seeded flour until a soft bun spreading along the bottom is formed. Knead for 10-12 minutes.
• Leave the dough a little rest (10-15 minutes) and shape for proofing in a basket / mold. If the oven is going to be in the HP, then simply dome the dough with a wet silicone spatula or wet hand.
• Proofing takes about 3 hours without stirring.
• At the end of the proofing:
• - if the oven is in HP, - turn on the baking for 55-60 minutes, sprinkling the dome of the TZ with water;
• - if the oven is in the oven, - heat it up to the maximum (I have 250 ° C) together with a stone or a baking sheet and plant the bread, sprinkling water on the walls of the oven.
• I made incisions before planting.
• Bake for 10 minutes, then release steam, reduce temperature to 180 ° and bake for about 30 minutes.
• After baking, cool the bread completely on the wire rack, wrapping it in a towel (cotton, linen).
• It is best to bake in the evening to cool overnight.
• Of course, it is difficult to withstand, since the bread is very fragrant, but we must remember that the bread still ripens as it cools.
• The bread is wonderful - fragrant, soft! Help yourself!
• 
• 

Cooking program:

HP (+ oven)

Krasava Bread, Nata!
I want the same! But I have only wheat leaven for now.
I will grow bake!

You can also use a wheat oven, just balance the rye and wheat flour. Here 50/50 psh. and hw.

Interesting, very, to try yours!)

I only have no seeded flour ...

[Helen]

Helen, you can do without seeded, its share is small. Add more peeled, and adjust wheat like this: reduce whole and increase 1/2 grade. This will keep the crumb tender.

[Nata]

Nata, the bread is simply beautiful, I make rye bread custard with sourdough, a loaf, mine love it very much I will try it and yours

[Tatyana]

Tatyana, try it.
It will also be necessary to indulge in brewing according to all the rules, saccharifice.

It will also be necessary to indulge in brewing according to all the rules, saccharifice.

I tried, but I didn't see much difference in the finished bread, so I do it in an easier and faster way.

Here I have a lazy way too
But there is still a difference. If you brew a part of the flour with malt and heat it for several hours in the oven or multe (60-65 °), then the taste clearly becomes richer.

[Arka]

Arka, Nata, Fse. You, or rather your bread, became the last straw. I put my sekova to activate. Bread is a handsome man and this gloss of pores

Nata, I have a big request for you. Throw, please, under the spoiler, as you ferment cereals for morning porridge. I read somewhere in one of the topics, you mentioned that you do this, but you did not tell what exactly you are doing. Be good and sorry for the flood. But this applies to leaven, and it is in the recipe

[Arka]

Arka, Natasha, I don't have your bread. I'll get yours and bake necessarily... How to deal with my starter a little. We are getting used to each other now. I study her habits.
And she "train"me!
... These photos are just a rehearsal. I had to try the Sourdough first.
But I turn to you for advice.
I spent the night in the refrigerator after mixing (as we agreed). It contains wheat sun, wheat cz, peeled rye. Honey.
LM ferment 50% moisture, 200 g.
In the morning I took it out, returned it to the HP directly into the bucket. Warmed up for 5 hours. Has risen, as it seemed to me, enough. Included Baking for 1 hour 25 minutes. But peeped readily to pull it out if necessary.
Here is the result.


I want to say that I cut off a thin crust and tasted it and ... This is very tasty bread! Didn't expect such a taste.
It's all such a leaven.
Previous years I baked on Eternal Rye and Leaven on Calvel. I was good at semi-rye bread.
But wheat nope! I was so tormented. I'll feed her. It is bubbling. It smells amazing, but I didn't like the bread - there was such a "characteristic" taste of the leaven, and that's it ... sour, or I don't know what to call it. In short, I did not like wheat Sourdough.
But this one other... Sweetish-aromatic taste goes!) I was very surprised.
I want to continue training and developing it.
I'll see WHAT happens!

Be a little my Guru, please!

I have questions:

-The roof is cracked - is it too small?
-Lowish - still young sourdough, maybe 1 g of yeast for overclocking was needed?
-What are the big holes in it?

Nata, if you drive me away, I will erase everything! I understand.
But I think your advice will be useful to many.
Do not drive fast!!!

The taste is bread great!

[mamusi]

Girls, that you, I will not drive anyone anywhere.
mamusi, after warming up the dough, it was necessary to knead it, shape it, and only then for the last proofing, and bake it. You can bake for about an hour, it's not rye.

I completely agree with the acid from the rye sourdough. And how much "wolf" do not feed! ..
In general, you missed 1 stroke, you had to mold it after warming up. And bubbles from there. You didn't knock them out before the last proofing. In short, I missed one stage. Well nothing. If the result suits, then everything is normal.
And yeast can also be added, but only just a gram / pinch.

Sveta,

I soak it with water overnight in a mult, like any hard cereal or beans, add the excess of my sourdough (from a couple of tablespoons), stir it all up and leave it to ferment at 35 °. Before cooking cereals (or whole crimped flakes) I wash and cook for 5-15 minutes, the time depends on the specific cereal.

Then it is risky to cook such cereals in milk, it can curdle from the residual acid. I boil a thick porridge in water. And I dilute the ready-made milk to the desired density.

after warming up the dough, it was necessary to knead it, shape it, and only then for the last proofing, and - bake

Yes, I suspected so ...
But while he was "warming himself", he approached so that I was afraid to touch him.
But in vain!)
Let's take into account.
Nat, but actually you don't have to have him in the Fridge for the night. Can I feed, wait, knead and leave to come up on the table? So?

In short, I missed stage 1. Well nothing

No, this is important, Natasha, you need to avoid these bubbles. And generally speaking. It would have warmed up better. It would be more uniform. Would fit better.
I'll take everything into account.

In the refrigerator for the night is not necessary, just yesterday your hands were burning to do something!
And what do you mean you suspected? Well I wrote to you yesterday, probably you were already asleep when you read

hands were on fire to do something

This is yes!
And the leaven suddenly flooded out for no reason, no reason. Only the third day yesterday, and she!
I had to feed twice. the kitchen is cool 23 *. As required for LM.
But now I have it in my fridge.
The fulyuganka has calmed down!

I congratulate you on such a cool leaven!
She's so powerful!
I was treated to it, I took her only an hour and a half to the house in a bank and in a bag. So she ran away from under the screw cover and further, she vomited all the lining in my bag
I cleaned it for a long time.

which means you suspected

No, I didn't sleep.
Yes, only you wrote:
"And leave it in the cold overnight, we'll figure it out tomorrow."
And I asked you in the morning ... Shaw next !?
But when you came ... I didn't have enough patience ... and ... in short ... in i'm a little newer!)

I wrote to you in "Panas", you just missed it out of fright.
Okay, it doesn't matter already. But you will remember better

I already cut off the crust and with butter I am a hamster!)
Put out the lights!

But you will remember better

Uh-huh ... (speaking with his mouth full ..)

Nat, a handsome little bread!
Eh, I don’t have a starter animal, while the current Temko is about her.
Well, at least I'll admire yours!

Admire))
Thank you!

Thank you so much for the recipe!
Especially for him, urgently, I again prepared the sekowa sourdough, which I have not reached since May - in the summer I live in the country, there is nothing to bake bread there, so I take a break in the sourdough hoeb, he tightened up this season))
SEKOWy I always make rye, it tastes better for me)
The bread went up for a long time, about 5 hours, increased 2 times, almost did not grow in the oven. The cuts were made by a child who for the first time in his life took a razor in his hands, so we have such dunes))
Delicious ... I love this bread.

I did the brewing almost according to the rules - I put it on a hot radiator, wrapped it on top.

[Fotina]

Fotina, Light, what bread!

[Svetlana]

What a lovely bread Svetlana! And the young baker is great! Cut out such a star!

Yesterday I baked the same in HP. Delicious, but the oven is tastier!

What a handsome! I want this. Try it tomorrow. Already mine ends just.
In the morning I’ll feed my Starter culture and try, Natasha.

Good luck to you!

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

[Arka]

Arka, Natus, with Victory and Myadalka!

[Nata]

Nata, Heartiest congratulations!

[Nata]

Nata, congratulations on winning the competition!

[Nata]

Nata, Natusya, thanks for your recipe.
For your help and clarification.
For cheering me up in time!
I began to make calculations for one-two-three ...

And ... with the Medal, dear Natasha !!!

Oh! Mom!
And I rushed in worries all day, not even suspecting what was sooooo!
THANK YOU VERY MUCH FOR THE RECOGNITION !!! Very unexpected! Thank you for your trust! And for the pleasant praise and congratulations!

[Arka]

Arka, Nata, congratulations on the medal! Bread is a fairy tale!

[Nata]

Nata, CONGRATULATIONS