Bread 65 * (with Tang-Zhong brew) with sourdough and yeast in HP Panasonic SD-255

[Brew preparation]

Bread 65 * (with Tang-Zhong brew) with sourdough and yeast in HP Panasonic SD-255

Category: Sourdough bread

Ingredients
Welding
water	250 ml
premium wheat flour	50 gr.
Opara
thick wheat leaven	3 tbsp. l.
pressed yeast	2 gr.
water	210 ml
oatmeal	1.5 tbsp. l.
premium wheat flour	100 g
Dough
premium wheat flour	400 gr.
salt	1 tsp
granulated sugar	2 tbsp. l.
butter (margarine is also possible)	2 tbsp. l.
kefir (yogurt, fermented baked milk, yogurt, etc.)	50 ml.

Cooking method

• Brew preparation
  
• Mix 250 ml of water with 50 gr. flour, heat the mixture to T65 degrees, cool.
  
• For dough, mix all the ingredients in HP on the dumplings mode and leave for 6 hours.
  
• Then knead the dough and bake in HP on the main mode.
  

Fantastic! I have no doubt that bread with sourdough is much tastier !!! Bravo!

Both sourdough and yeast - it seems to me that it turns out a bit too much, a blow to the digestive system. Like express bread. The benefits of home baking are completely replaced by the harm from a large amount of yeast.

Both sourdough and yeast - it seems to me that it turns out a bit too much, a blow to the digestive system. Like express bread. The benefits of home baking are completely replaced by the harm from a large amount of yeast.

3 tablespoons of sourdough + an incomplete spoonful of frozen pressed yeast + 6 hours of aging in a dough + 4 hours in HP - there is no yeast taste at all, and even sourness is barely perceptible.
Long-term symbiosis, for 6 hours, then another 4 hours in the CP of the starter culture and yeast gives a good result.
Sourdough and compressed yeast are slightly different fungal cultures. I will not give links to scientific works here, there is enough information on the internet.

In general, compressed yeast, compared to dry yeast, is kefir for the stomach, and long-term proofing is in no way similar to the express method.

This is with all my caution and moderate use of yeast. An incomplete teaspoon is 2.5 to 3 grams of compressed yeast. And on the yeast itself it is written that for 500 g you need half a cube, that is, 21 g
That is, in this yeast reuept, the post is 10 times less than the norm. And even according to our local norms, 2 grams for every 100 g of flour - 3.5 times less yeast ...

[Alexandra]

Alexandra, respect!
I read somewhere, I don't remember where, - so that there is no sour taste, it is better to add a bit of fresh yeast to the sourdough dough. I began to add - not because the leaven is too weak - everything is fine with that. Indeed, the taste has improved.
And off-topic - all the same, you "infected" me with whole grain - today you went to Kuznetsk, and there a small restaurant lurked in the shadow of the MDH, and with it - a tiny nook of Vedic-Krishna products - and there ------ grain everything, chickpeas - various, flour - and soybean, and oatmeal, and a lot of other interesting things! Well, I bought grain - wheat, rye, barley - now I will painfully think what to do with this wealth!

[MariV]

MariV,

Don't worry, start with the crumbs, I hung out the recipe at the weekend. At the rate of half dry grain and half flour, take the grain mixture, wash, drain and immediately grind with a blender. Pour boiling water over with all the water according to the recipe (except for the one in which you will dilute the yeast), wrap it up and leave for 3 hours. Then as usual.

I don't know anything about barley, but wheat and rye in half will work out great. I mixed rye with malt - grains from sprouted dry rye. But oh, I have Belovodye ready.

Fantastic! I have no doubt that leavened bread tastes much better !!! Bravo!

Sveta, as a connoisseur of sourdough bread, you understand me!

I made 65C for starter cultures from dispersed wheat grains, with malt grits. The result is wheat-rye whole-grain sourdough bread 65C
The recipe is here

[65C Wheat bran bread made from rye unfermented malt sourdough]

65C Wheat bran bread made from rye unfermented malt sourdough

The right half is sprinkled, as I understand it, with flax and sesame, and the left?

Wheat bran, they are also inside the bread

The softest airy turned out, not sour, but not insipid

[Welding]

Welding
On a dessert spoon - oat flour, buckwheat, peeled rye, 1 teaspoon of malt - dilute 250 ml. cold water, heat to 65 degrees.
This is all in HP, then 2 tablespoons of wheat germ, 2 tablespoons of rye sourdough, 2 tbsp. spoons of wheat sourdough, 5 gr. fresh yeast, 70 gr. wheat flour - preparing dough.
Then - salt to taste, sour cream, kefir, flax seeds, oils - rust. and olive, flour - on the "Rye" mode, how to knead - on top of sunflower seeds and pumpkin.
Stands, cools down.
What is the trick - brewing can be done with other types of flour.

[MariV,]

yes, an unexpected move

MariV, how will you cut it - tell me, please - what kind of taste and crumb turned out and, if you made the same recipe without tea leaves - is there a difference?

Yes, but why unexpected? If wheat flour is brewed like jelly, why can't rye, buckwheat and oatmeal flour together?
The taste is much softer than without tea leaves. The bread tastes sour, there is no sugar at all, I hardly add water on purpose, but pour kefir. I fermented the embryos in a dough - I read from Lyudmila that it is better to keep them in an acidic environment. To say that the bread is very sour is not.
I'll move on to whole grains, as soon as the embryos are over - I bought a small bag. The dough, of course, is a little watery - the dome fell through, but not much.
If it were in the cauldron and in the oven, it would be the same.
I'll take a cut photo tomorrow, if I have time. He is already standing, poor thing, plucked from all sides.

I don’t know anything about buckwheat, it doesn’t suit me as flour, I don’t bake with it. But it seems that there is not enough starch, and gluten must be added to it in the form of wheat flour or separately ...

I know about oats and rye, they make jelly from them. This means that tea leaves can be

Here is another one on a dough of sourdough and tea leaves - I put in the tea leaves - 1 incomplete tablespoon - buckwheat, oatmeal, rye flour, 1 teaspoon of potato flour and malt, then, as in the recipe. In the dough I put 2 tablespoons of rye and wheat sourdough, 2 tablespoons of wheat germ.
When the bread was baked and cooled down, I cut it in half and sat down in half on top for a short time - quickly then took its shape!

[MariV,]

Handsome man

MariV, Is there a photo in the section?

There are, but already sad remnants (from Wednesday!)

Excellent light crumb

Excellent light crumb

Yes, I think that from brewing - the composition of flour is not easy - oatmeal, buckwheat, rye - it would be nice to read the opinion of technologists about this phenomenon.
Now I put almost all the bread on the tea pot, I liked it.

Here I am again with another sourdough custard bread. Baked in an oven with steam. The top turned out to be uneven for the reason - everything was ready, it was well spaced in the bread maker, the heated oven, the heated mold - the crucial moment - from the HP to the mold - it crawled well, settled down nicely - and with horror I notice that there is no paddle in the HP. And where? - somewhere inside this beautiful ball. I began to frantically rummage through the dough, barely found it. I didn’t have enough patience to put it back on the proofing, somehow I patted it with wet hands - and into the stove.
I'll cut it when it's cool.
Here it has cooled down

In my opinion, a good feature of sourdough custard bread is not crumbling, tender crumb.

[MariV]

MariV

What is the alchemical formula this time?

[MariV]

MariV

What is the alchemical formula this time?

Everything is very simple - 1 tablespoon each of wheat and oat flour, poured cold water, stirred well, then on fire, thickened - removed, cooled. Then there are 2 tablespoons of millet. sourdough, 1/2 tsptablespoons of fresh yeast, 2 tablespoons of flour, 1 tbsp. a spoonful of millet. embryos, stirred and left for 6 hours - while running to the Danilov Monastery for Belovodyevskie products. Then flour, 1 teaspoon of salt and sugar, 1 dec. spoon of milk powder, 1 tbsp. tablespoons of oil - for the kneading mode for 8 minutes, in the process, in order to get a swollen bun, I added some water. Then, on the dough regime in the dietary program, when the next kneading began, I added another 1 tbsp. spoon rast. oils - olive.
And when the dough has risen well - see above.

[MariV]

It was probably necessary to bake this unfortunate spatula, and then pull it out, nothing would have happened to her

The bread is beautiful (and I'm sure delicious), despite the misadventures

MariV, do you buy on the territory of the monastery? Where is it? And then I only know the Honey Savior - a shop outside the territory ...

[Alexandra]

Alexandra,
I am not a fan of the Danilov Monastery, but I bought Belovodye where honey is sold - and these trade pavilions are located in the fence of the monastery.
That's it, I understood - I bought it in a honey store, and you buy it in the Honey Spas store - 🔗

[MariV]

MariV,

Thank you!

Another "Chinese" - brewed, only with sourdough, tasted the purchased rye wallpaper flour - good! The general time cycle is from 2 pm to 8 am the next day. In HP, without problems - short kneading, once on dumplings, once on "pizza".

[MariV]

MariV

What a cheerful sunny bread turned out

Here, rested

So I got to the grain. I washed the wheat, soaked it, changed the water several times, sprouts hatched - and into the blender. Then there sourdoughs - rye and wheat, water, rye wallpaper flour, again tea leaves (malt, oat and wheat flour) - left overnight.
In the morning I added a spoonful of sour cream, salt, panifarin (just in case), vegetable oil. kneaded in the "dumplings" mode, in the process added wheat flour to get a snail without a house. She pulled out the paddle and put it on the "French" mode - 6 hours.
I can't insert a photo - while I was not at home, my peasants took out their KHP bread and plucked nasty. But it looks like the previous one, the taste is the same, rye bread.

[MariV]

MariV

With grain I have become along the line of least resistance, it is difficult to decide in advance what kind of bread I want, but if it knocks, I grind the washed and dried grain into crumbs with a mill from a blender, 100 grams, add 30-50 g of malt - crumbs of unfermented malt, pour boiling water - I measure it out, then subtract it from the recipe, and wrap it for 3 hours.

And then I add different things according to my mood.
Yesterday I added whole flour, a mixture for multigrain bread Francine, rolled oats, flax and panifarin, also just in case. For some reason, it smelled of prunes when baking, although I did not add dried fruits. I forgot something about 65C - however, the tea was brewed, only boiling water

[Alexandra]

Alexandra,
I have not measured the tea leaves for a long time - I poured a tablespoon of one or the other, poured cold water - stirred it well so that there were no lumps - and on the fire, stirring constantly. How a little thickened - everything, removed - cooled and can be used. Also, I practically don't weigh it - everything is by sight. Therefore, I put the dumplings in the HP first - so that you can see what consistency and what needs to be added, so that when you exit, you will have a decent look.

Thank you very much for the recipe, I cooked almost according to the recipe, the leaven was a thick French woman, instead of water, a potato broth and the dough time instead of 6 hours turned out to be 4, I made the infusion in a multicooker on the "warming up" mode there t 65-70g.
I baked on the "main" mode, rose to the very top of the bucket, the smell during baking .... I made a conclusion for myself - if everything was done correctly, that is, all the leaven, flour, water, etc. coincided, then the smell during baking so correct. Well, of course, the bread tastes very tasty, the crust is thin, crispy, the crumb is baked, and the hole in the crumb, I put cold butter. Today I will try to bake wheat rye. And I baked white bread from Uvelka flour in s, well, I really like this flour. It's a pity that we sell only one sort of this flour, I would like to try rye as well.

[Svetlana]

Svetlana, to health and joy in the house!

[MariV]

MariV,
A very interesting recipe.Tell me, can you bake this bread in the oven? If possible, then after kneading what should be done: fermentation, kneading, proofing ... And at what temperature is the oven? With or without ferry?
Thank you very much!