Favorite bread - chetykh-cereal sourdough

Favorite bread - chetykh-cereal sourdough

Category: Sourdough bread

Ingredients
oatmeal (slow cooked)	70 gr.
aged peeled kefir	200 ml.
Dough:
wheat flour	430 gr.
corn flour	70 gr.
rye kefir starter culture	500 gr.
salt	1.5 tsp. (9 gr.)
olive oil	20 gr.
honey	1 tsp with top
freshly ground coriander	8 gr.
oat mixture	all

Cooking method

• Pour the oatmeal with kefir and leave it to ferment overnight.
• In the morning in a bread machine I make dough on the "pelmeni" mode - kneading for 20 minutes.
• Proofing this bread for about 3 hours (a little less), Then I bake in a saucepan with a heat-resistant glass lid in a preheated oven like this:
• first 10 minutes at T 250 * C, then with decreasing T 180 * C 40 minutes, then even with the lid open 15 minutes.
• All. Cool it on the wire rack.
• There is no yeast in the recipe, because the leaven is strong, and there is no liquid, because it is already in the leaven and oatmeal.
• The bread, in my opinion, is simply delicious.
• Thanks to Admin for the kefir sourdough!

[Misha]

Misha

Good bread composition, healthy.

A crack around the entire circumference of the bread also attracted attention, as if one half wanted to separate from the other ... I had almost the same when baking with sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1077.0... The bread was also defrosted for about 3 hours. Maybe this time is not enough for him? Have you tried increasing the proofing time?
In addition to the sourdough, I added yeast to the dough to accelerate the rise. However, they were of no use. Recently, I've noticed that the yeast in combination with my leaven doesn't work at all. The acidic environment of the sourdough dough seems to kill them immediately. I had to turn off the stove and wait for the dough to rise purely by the force of the leaven. Have you observed anything like that in the behavior of the "matured" leaven?

[Zest,]

Zest, This is not a crack in the bread, but I make such an incision with a knife before proofing along the circumference of the bread something like this, I will show it with the example of another bread. In the photo, the bread is not this, but the principle is the same. And I don't add yeast to sourdough bread at all, the sourdough copes with the rise just with a bang

[Zest,]

Zest, This is not a crack in the bread, but I make such an incision with a knife before proofing along the circumference of the bread

oh, I didn't notice the elephant)) I see now.

[Misha]

Misha

Good bread composition, healthy.

A crack around the entire circumference of the bread also attracted attention, as if one half wanted to separate from the other ... I had almost the same when baking with sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1077.0... The bread was also defrosted for about 3 hours. Maybe this time is not enough for him? Have you tried increasing the proofing time?

If the loaf cracks - for one reason - the dough is not far enough away, so it continues to rise in the oven even when the top crust is already dry. And the dough, despite the cuts made, begins to break through the thinnest places - usually the bottom of the loaf, since the crust dries there last. If you bake on a stone, then this happens less, since the stone absorbs moisture from the dough and the loaf is evenly baked.
If you feel that the loaf has not risen enough, then you need to make deeper cuts, and vice versa - light cuts should be made on the stale loaf, otherwise it will fall off strongly and will not rise well in the oven.

It is also important that the crust does not dry out during the proofing period, does not lose its elasticity, which also leads to cracks in the bread. Although this applies only to aesthetics and the taste of the bread itself, of course, it does not affect, and does not prevent us from getting a healthy product. In industrial baking, proofers are used, and all we have to do is reinvent the wheel. To do this, I put bread in the oven for proofing, and there I put a mug of boiling water for steam humidification there, and turn on the light in the oven. I leave this for as long as necessary. When the water in the mug cools down, I add fresh boiling water.

Something few sourdough recipes are suitable for a bread machine .. Only from 1st grade flour and everything is in my opinion? Is it because no one tries to bake in a bread maker or because it won't work in HP?

If there is a "baking" mode in the bread maker, then you can knead, leave for proofing as much as necessary and then turn on the baking for 1 hour (you can add 10 minutes, you need to watch).
I read somewhere else, you can try to knead, then take out a spatula and turn on the oven for "French bread" - this mode is long, and there should be enough time for proving sourdough bread. I myself have not tried the oven like that, because there is an opportunity (and desire!) To bake in the oven. But I think you can try experimenting with a bread maker to bake sourdough bread without yeast.

[BREAD "4CREAT"]

I suggest trying another delicious bread

BREAD "4CREAT"
-350 gr wheat flour
-30 gr pea
-40 gr. Flakes "4 cereals" or oat flakes.
-170 gr ripe rye sourdough
-5 grams of honey
-1 tsp with top cracklings!
-100 ml of kefir
-70 ml warm water
-5 gr freshly crushed coriander
Knead the dough for about 10 minutes. After kneading, the dough must necessarily rest for 40 - 50 minutes, no longer, otherwise then the dough begins to rise, which we do not need yet. So, they kneaded the dough, gave it a rest,
Then add
-10 gr salt
-2 grams of grape seed oil
Stir in salt, shape a loaf and put it on a proofer (in special baskets or a cup lined with a towel - if the oven is on the hearth, and if not, then immediately into the mold).
I divided the dough into 2 parts, each separately folded in an envelope three times, molded in the form of a ball and laid both in one mold.
Proofing in the oven with a mug of boiling water. Then steamed baked goods. At T 230 * C for 10 minutes, and then reduce to 180 * C and bake for another 45 minutes.

Remove the bread from the mold and grease with vegetable oil. You can also sprinkle with water. Do not be afraid, the bread will not be soft.

And this is crumb. Delicious table bread.

The form only needs to be taken in such a way that the bread will rise three times. This is so that there are no ugly overbalances from the form over the edge.

[Misha]

I prepared such a piece of bread: there was too much leaven, but it was a pity to throw it away. I was very afraid that it would be very sour (after all, the sourdough was as much as 500 g), but it turned out to be amazing in taste.
I won't insert a photo, already eaten
Misha, Thank you!

How beautiful they are !!! You are just smart