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Wheat bread with whole grain flour on ripe dough without yeast

 
Omela
Wheat bread with whole grain flour on ripe dough without yeast

]Wheat bread with whole grain flour on ripe dough without yeast

]Wheat bread with whole grain flour on ripe dough without yeast

7-day ripe dough - 200g. (how to cook here )
aged kefir - 200g.
warm water - 150g.
vegetable oil - 2 tbsp. l.
wheat flour - 350g.
whole grain flour ZA - 150g.
sugar - 1 tbsp. l.
salt - 1.5 tsp l.

Preparation:
1. Knead the dough of all ingredients, except for ripe dough. Leave on for 15 minutes. Then knead again, adding ripe dough in pieces. Leave for 15-20 minutes. Transfer the dough to a large bag. Tie up, leaving air, and refrigerate for 24-36 hours.

2. Remove the dough from the refrigerator. Pinch off and put in the refrigerator 200g. preparation of ripe dough next time. Leave the rest on the table at room temperature to warm up for 1 hour.

3. Put the dough on the table, sprinkled with flour. Crumple. Form a bun and transfer to a proofing bowl for 2 hours or until doubled.

4. After a lapse of time, knead, form a loaf and place on a baking sheet for the final proofing for 2 hours or until doubled.

5. Bake with steam 200C - 15 minutes, 180C - 15 minutes, 160C - until tender.

6. Remove, coat with olive oil, cool on a wire rack.
Bon Appetit!
veranikalenanika
Omela
This is a recipe, super, I read it and immediately understood - mine.
I am sure that I will stop there now. I liked both the recipe and the idea of ​​the process itself.
I simply fell in love with self-leavened bread, I re-prepared almost all the varieties of this bread from our bakers.
Thank you very much for sharing your recipe.
Omela
veranikalenanika,
To your health! The bread is really delicious.
LightTatiana
Omela, good evening!
Thank you, the bread is delicious. Although she kept it in the refrigerator only overnight, and replaced the kefir with a mixture of sour cream and whey (there was no kefir in the house). And my piece of old dough is really old - I lived in the refrigerator for three weeks, I couldn't fit everything.
She baked two bread from a portion, so they ate one without letting it cool down properly. Delicate, fragrant. I guessed about the taste of the future bread by the smell of the dough - it smelled very good.
Omela
LightTatiana , eat to your health! Glad you liked it!!
marinastom
For about a month now, I joined the camp of leaveners. Here I try different recipes, I got here too.
I'll make a reservation right away, my product can be called: based on "Wheat bread with whole grain flour on ripe dough without yeast". And all because I decided to add this instead of whole grains. Wheat bread with whole grain flour on ripe dough without yeast - rolled rye and wheat grains for baking bread. My mistake was that I filled them with water without calculating the recipe liquid.Wheat bread with whole grain flour on ripe dough without yeast Then I remembered about this and took less than 200 ml of beer, but this turned out to be a lot. I had to add flour to the batch. And still the dough was thin and sticky. Maybe the grains made their contribution - they swelled, and then they gave the liquid to the dough. Wheat flour turned out to be 200g whole grain Garnets and approx. 150 top grade. We cannot find first-class flour. For fears that the sourdough would be hard, I added pressed yeast literally with a pea. But I think she would have coped without them - a beast!
I baked the hearth, because I have an L7 form, I was afraid. that won't fit. I swam a little when I shook it out of the basket and made cuts - the skill is still small.
Wheat bread with whole grain flour on ripe dough without yeastWheat bread with whole grain flour on ripe dough without yeastWheat bread with whole grain flour on ripe dough without yeast
The bread turned out great! A bit wet but delicious. Many thanks from our family!
Yarik
Wheat bread with whole grain flour on ripe dough without yeast

Wheat bread with whole grain flour on ripe dough without yeast

Haven't tried it yet, but the smell is great !!!
Yarik
And here it is in a cut, very tasty, airy bread
Wheat bread with whole grain flour on ripe dough without yeast
 

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