Rye bread with sourdough.

Rye bread with sourdough.

Category: Sourdough bread

Ingredients
Leaven	625 gr.
Water or whey or dark beer	165 gr.
Rye flour	620 g
Salt	3 tsp
Sugar	2 tbsp. l.
Vegetable oil	3 tbsp. l.

Cooking method

• How to prepare a sourdough (I have "eternal" rye):
• - old leaven from the refrigerator (200-300 gr., heated to room temperature) + 100 gr. hw. m. + 150 gr. water (12 hours)
• - 100 gr. hw. m. + 150 gr. water (12 hours)
• - 200 gr. hw. m. + 300 gr. water (12 hours)
• I make the dough in HP Moulinex ow 5002 on the program №13 "dough" (25 min kneading).
• Then the dough in a bowl greased with butter and covered with foil undergoes "long fermentation" in the refrigerator (12-24 hours). You can skip this stage - I have not yet understood its secret meaning, I will experiment further. I take it out and form a bun on a table sprinkled with flour (you can read how to do this from local gurus). I grease the cast iron pot with oil, sprinkle it with flour, put a bun. I make cuts on it, cover it with a lid and proof it for 3-5 hours.
• I put a cast iron pot in a preheated oven (with a lid!). 30 minutes. at 250 degrees, 30-40 min. - for 220. Do not remove the cover! When the bread has reached, let it cool down a bit, take it out of the iron pot, clean the flour from the sides and bottom. We drive off the wife and wait for it to cool down. Once it has cooled down, we cut it and eat it.
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Did I correctly think that flour is almost a kilogram?
Does the oven normally knead that amount of dough?
My oven is designed for 600 g of flour.
And yet, the links in your post, in my opinion, are the same, but, probably, it should be so.
Did the dough fit in the refrigerator during long fermentation? And if it did, how much?
Does the proofing time increase greatly?
How many liters of iron pot?

Here, another adept of leavened bread has appeared!

The leaven is as follows:
- old leaven from the refrigerator (200-300 gr., heated to room temperature) + 100 gr. hw. m. + 150 gr. water (12 hours)
- 100 gr. hw. m. + 150 gr. water (12 hours)
- 200 gr. hw. m. + 300 gr. water (12 hours)

And another question in pursuit.
Do you hold the starter culture for a certain time (12 hours) and feed it, or should it rise and settle, or just rise?

When the bread has reached, let it cool down a bit, take it out of the iron pot, clean the flour from the sides and bottom. We drive off the wife and wait for it to cool down. Once it has cooled down, we cut it and eat it.

And how does the wife interfere with the cooling of the bread?
I like fermentation for 24 hours (for rye sourdough) and 12 hours (for wheat sourdough) only not in the refrigerator, but in a cool place (I have it on the tiled floor).
Based on Ayn's bread recipes
🔗
And there, the soul rushed to heaven (that is, I add different seeds, potatoes, a baked apple) In general, what caught my eye. I like bread with beer or apple juice with the addition of baked potatoes or mashed potatoes.

Did I correctly think that flour is almost a kilogram?
Does the oven normally knead that amount of dough?
My oven is designed for 600 g of flour.
And yet, the links in your post, in my opinion, are the same, but, probably, it should be so.
Did the dough fit in the refrigerator during long fermentation? And if it did, how much?
Does the proofing time increase greatly?
How many liters of iron pot?

Flour - 870 grams, I have a stove with two screws, designed for 1.5 kg bread. Do proportionally less for yourself.
The links are the same (there, by the way, in the first post, the proportion for bread is 1 kg)
In the refrigerator came up three times. After molding, it again shrank to its former size.When proofing, it again came up three times.
Cast iron - 3 liters, when the dough fits, then its upper part just barely reaches the lid.
The sourdough should rise to the maximum. After that, she must either be fed or used. Accordingly, the maximum can be determined when it begins to slowly settle. 12 hours is an approximate time (I have a few months of leaven).

I like fermentation for 24 hours (for rye sourdough) and 12 hours (for wheat sourdough) only not in the refrigerator, but in a cool place (I have it on the tiled floor).

What does it give? What is the difference between bread (with and without fermentation)? After fermentation, do you crush / shape or do it before it?

I like the crumb structure: homogeneous, soft. The smell is wonderful, bready.
Check out the link to the site in my previous post.
Read how Ayin makes rye bread with rye sourdough and wheat bread with seeds and wheat sourdough.
On her advice, I take the leaven directly from the refrigerator. I knead the dough and stand in a cool place (on a tiled floor) for 24 hours if it is rye sourdough and 12 hours if it is wheat. Then I knead the dough.
I take the proportions on this site, and there I am already experimenting.
I really like to sprinkle the top of the bread with a mixture of grains (flax, poppy, sesame). The crust is super. But I still open the lid in the cauldron after 15 minutes. baking.
Of course, there are no comrades in taste or color, but I like rye most of all - baked in a cauldron, and wheat - on a hearth (stone).

In the refrigerator came up three times. After molding, it again shrank to its previous size. When proofing, it again came up three times.
Cast iron - 3 liters, when the dough fits, then its upper part just barely reaches the lid.
The sourdough should rise to the maximum. After that, she must either be fed or used. Accordingly, the maximum can be determined when it begins to slowly settle. 12 hours is an approximate time (I have a few months of leaven).

Thank you. I like your approach, I read your topics with interest

As you guessed, I am a beginner. Tell me what is eternal leaven and how to make it? My child is allergic to wheat flour, we are trying to learn how to bake bread ourselves. I have a rye recipe in my oven, but it doesn't always work out the way I would like. And I want to please the child. Can you tell us some more recipes? Thank you

As you guessed, I am a beginner. Tell me what is eternal leaven and how to make it?

List of starter cultures grown and used on the forum

Finally I decided on sourdough bread. I made potato sourdough. And the Son's bread on the previous page. I changed the proportion by eye and took two types of flour.
glass - 240g.

110 ml - kefir + water,
1.5 stack. - leaven,
1 stack. and 1.5 tbsp. l. - Wheat flour,
1 stack. and 1.5 tbsp. l. - Rye flour,
1.5 tsp. - salt,
1 tbsp. l. - sugar,
1, 5 Art. l. - olive oil.
and then I was scared that everyone's leaven doubled, it did not increase for me - it was bubbling quietly to itself - and added 0.5 tsp. dry yeast
The kolobok didn't even have to be edited - it worked out by eye.

in the Bread Maker - partially "Dough" (6 minutes kneading, 5 minutes rest, 12 minutes kneading).
I do not have a cast iron, I greased the glass mold with oil, sprinkled it with flour, moved the bun into the mold, made cuts, and covered it with a lid from the mold. the microwave warmed up to 40 degrees and put the future bread there for proofing for 3 hours.
after 3 hours, without taking it out of the microwave (I do not have an oven), I turned on the "oven" function - 30 minutes. - 250 degrees, then 35 minutes. - 220 degrees. then left it in the switched off oven for 20 minutes, then the bread stood on the table in the form under the lid for another 10 minutes. and finally I took it out.

it increased 2.5 times (or more) - the dough did not touch the walls of the mold, and the height was ridiculous. delicious and fragrant. only cracked strongly.

I have a question - how to make the bread not crack? deeper cuts? or something while baking?

Bread is handsome! As for the yeast, I shouldn't have added it.For me, for example, the leaven did not always double in size, but it always raised the dough. Over time, it will get stronger and increase more. My leaven has been living since January - it doubled yesterday for the first time.
If the bread cracks during proving, shorten the proving time and / or moisten the top with some water. I distribute at room temperature under a lid, perhaps due to the heating of the microwave during proofing, the top has dried out and lost its elasticity - hence the cracks.
Is potato sourdough on the water after boiling potatoes?

Thank you Cracked at the twentieth minute of baking
I'll try to sprinkle some water and put a plate of water (and leave the lid) - we'll see ...

And the potato sourdough - yes, on the water after boiling the potatoes. Here it is written in detail how to do https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8150.0

This is the first bread that I baked in a similar way (in a gosper). I think that the experience is not entirely successful. But I made conclusions for myself.


Thanks to the author for the recipe. With an unprepossessing appearance, the taste is excellent.