Peasant bread with honey on mature sourdough

Category: Sourdough bread

Ingredients
mature leaven	1 glass (170 gr)
rye (whole grain) flour	3 cups (370 gr)
Wheat flour	1-2 cups (285 gr)
salt	1 tablespoon
warm water	2 cups (500 ml)
honey	1 tablespoon
vegetable oil	2 tablespoons

Cooking method

We take out the leaven from the refrigerator and leave it to warm in the kitchen for 2 hours.

We feed the sourdough - add half-and-half rye flour and warm water to get the required amount of sourdough, remembering to put two tablespoons of the finished sourdough in a clean jar with a lid and put the jar in the refrigerator.

Leave it for 4-5 hours to double the leaven. Last time I got carried away and put all the leaven into the dough, forgetting to leave it for later. I had to grow a new one for 3 days.

We sift both types of flour into the mixer bowl (since I had a young sourdough, I added 1 teaspoon of dry yeast, with a mature sourdough this is not necessary). We do not pour out all of the wheat flour, but leave a third. We mix.

We make a hole in the flour and pour in honey, sourdough, warm water and start kneading at low speed. When we see that all the flour has been absorbed, increase the speed and knead for 7 minutes. If we see that the dough is thin, add 2 tablespoons of wheat flour and knead.

After 7 minutes, pour in the oil and add salt. Knead for another 3 minutes.

The dough is sticky. Sprinkle the work surface with wheat flour from the rest. Remove the dough from the bowl with a scraper. We knead, adding a little flour so that it does not stick to our hands. Then grease a large bowl with vegetable oil and transfer the ball of dough into a bowl. We turn the dough several times so that it is covered with butter. Cover the dough with foil and put in a warm place for 3 hours so that it doubles.

The dough has risen. We spread it on a floured surface and knead a little so that the air comes out. I knead by stretching and folding 5 times.

I take a round proofing basket and cover it with a canvas, sprinkling it with a mixture of flour and starch. I put the dough in the basket, seam up. I cover it with a towel and put it to rest for 1.5 hours in a warm corner.

We heat the oven to 220 g and put a deep mold with 1-2 glasses of boiling water on the bottom.

We spread the dough from the basket on a baking sheet with paper or a rug. Sprinkle lightly with flour on top and cut in several places. We put the baking sheet in the center of the oven for 10 minutes with this heating.

After 10 minutes, lower the heating to 200 g. and bake for 45-50 minutes, while do not forget to spray the oven with water every 5 minutes.

Wrap the finished bread with a towel and leave on the wire rack for a while (at least 5 hours or ripen overnight). It turned out to be wonderful bread.

Note

1. I had an incident, I was left without leaven. I had to grow a three-day sourdough culture. Therefore, I added 1 teaspoon of dry yeast to the flour.
2. If it turns out that the rye flour has run out, you can add whole grain. The bread will turn out without defects.
3. For some reason I replace natural honey with date honey - silane.