Sourdough rye-wheat bread (in the oven)

Category: Sourdough bread

Sourdough rye-wheat bread (in the oven)

Ingredients

Rye flour 250 g
Wheat flour 200 g
Liquid kefir starter culture 500 gr.
Panifarin (without it) 10 gr.
Salt 10 gr. (1.5 tsp.)
Brown sugar 0.5 tbsp. l.
Vegetable oil (took walnut) 30 gr. (2 tbsp. L.)
Ground coriander 8 gr. (1.5 tbsp. L.)

Cooking method

  • Correct the bun, if necessary.


  • The leaven is strong, so yeast was not needed.


  • Fermentation until doubled.


  • Forming, proofing.


  • Make incisions.


  • Steam baked goods.



kava
MISHA, how much do you strain the bread and bake in what, and how much and at what temperature?
I already seem to have tried everything, both on the hearth, and in the form, and sprinkle, and cover with a lid and everything is empty: the bread either creeps out or it breaks in all directions. And the crust is dry
Today I baked according to your recipe, didn't change anything. She put it in a glass bowl lined with parchment, in the microwave with a mug of hot water. The gingerbread man has risen well and has increased by 2 times. The time is 2 and a half hours. Then I put it in another form already for baking together with paper and then it floated And the cuts all blurred ... I baked at 220 * for 15 minutes and then at 180 * for another 45 minutes. I put a container of water in the oven.
Result in the photo
I just don't know what to do, one frustration. What am I doing wrong?

P1040088.jpg
Sourdough rye-wheat bread (in the oven)
Misha
If the bread sprawls or "explodes" most likely you should pay attention to the leaven. This, and even a dense, tough crust, is obtained if the leaven is stored between baked goods in the refrigerator. Sourdough needs coolness to keep it safe, but not cold. I think it's about the leaven.
Self-taught baker
MISHA is right, this happens if the leaven is from the refrigerator, where the temperature is +4 - 6 degrees.
Try to find a place to store your starter culture at temp. about 12 deg.
Everything should work out.
Good luck !!
judit
Yesterday I baked this bread. Very tasty. I have grape leaven. I took her 300 ml of the rest of kefir. I kneaded the bun, left it on French bread overnight. Everything turned out superb. Thanks for the recipe!
Misha
Quote: judit

Yesterday I baked this bread. Very tasty. I have grape leaven. I took her 300 ml of the rest of kefir. I kneaded the bun, left it on French bread overnight. Everything turned out superb. Thanks for the recipe!
judit , bake for good health!
Kseny
MISHA, what a beauty your bread! I wrote down the recipe.
Just a work of art.
wind rose
I took wheat instead. Milk rye sourdough. HP - French pastries. It turned out very much even nothing.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers