Three-Flour Bread with Wheat Germ

[Dough preparation:]

Three-Flour Bread with Wheat Germ

Category: Sourdough bread

Ingredients
For dough:
ripe starter culture 100% moisture	40 g
wheat flour	120 g
water 120 g
For the test:
dough	220 g
Wheat flour	400 g
whole grain flour	50 g
Rye flour	50 g
wheat germ	2 tbsp. l
maltose syrup	0.5 tbsp. l
salt	1.5 tsp
water	230 g
kefir	120 g

Cooking method

• Dough preparation:
• mix the leaven with water and flour. Put in a warm place (temperature 26-27 g) for 10-12 hours, covered with a lid with air access.
• When the dough has increased three to four times, take 220 g from it and knead the dough.
• Dough:
• Stir the dough with water, kefir, and molasses until foamy. Add flour, knead the coarse dough and rest for 20 minutes.
• Then I put the dough in the KhP and on the "pelmeni" program kneaded the dough for 14 minutes. I added salt during kneading. I made sure that a bun was formed, but the dough remained soft. She took out the sticky, soft dough from the HP with her hands greased with r. m. and put it in a bowl, also well greased with p. m.
• I put it on a rack in the oven with the light on (temperature 27 g). Twice, with an interval of 1 hour, I folded the dough in an envelope. The matched dough should double in volume. It happened about three hours later. She pulled it out of the bowl, formed a round loaf, and set it back on the seam top in the basket.
• 30 minutes before the end of the spreading, she heated the oven together with the earthenware pan to 230 g. I turned the bread out of the basket into a hot frying pan, cut it open, sprinkled it with water, covered it with a metal cake pan and put it on the baking.
• Baking for 30 minutes under a lid at a temperature of 230 g, then reduced the temperature to 200 g and baked until cooked for another 15-20 minutes.
• Bread cut:
• 

Cooking program:

Baking in the oven

Note

The bread is obtained with a thin crispy crust, with a fluffy crumb.
When compressed, it takes its shape again. Bread is good for dinner and for sandwiches.
Bake to your health!

Barabariska, what a fine fellow you are! Bread, simply, beyond praise!

Vassenka, what crusts, what holes !!! Mmmm ... What are you clever !!!

Very appetizing! Interestingly, will it work with rye sourdough?

[Suslya, Gasha]

Suslya, Gasha
Thank you, my darlings!! I had good teachers ...
nakapustina
What's stopping you from trying?

So we will try

[barbariska]

Hello, barbariska!
Thank you for such a wonderful recipe.
Here is my bread, I didn't even believe that it turned out like this:


My sourdough is based on whole grain flour, so I counted the amount of flour in the dough and dough so that the recipe remains exactly like yours. I added a little water. She baked on a stone under a cauldron. When half an hour passed, I took off the cauldron - and it is already ready - such a fluffy and light dough!
The smell and taste cannot be conveyed, my husband and I together at breakfast almost finished it all, he swallows himself (and where is the diet)
Thanks again

[kisuri]

kisuri
I am very glad that your bread is so good.
At my house they also love him, I bake it often, it is eaten quickly ...
Sometimes, for a change, I do it on one water, it tastes a little different ... I noticed that without adding sour milk it melts longer. In general, you can experiment, although, as he says, my husband is not looking for good, good.
So bake and eat to your health ...

Hello Barberry!
Today I baked your wonderful bread again. It turned out very beautiful, but I still have a couple of questions for you:
one.What does "fold the dough twice in an hour" mean? Fold it on both sides in an hour
or - fold it one hour later, and then another hour later?
Please clarify

2. Please indicate, at least approximately, the time of preliminary and final proofing with you. I understand that this is not the same for everyone and depends on many things, but still ...
Thank you in advance

[Kisuri]

Kisuri
Good evening!
The pre-soaking time takes me approximately three hours. It is difficult to say for sure, since it depends on the strength of the leaven, and on the ambient temperature, and on many other factors ...
I fold the dough in an envelope after 1 hour once, and after an hour a second time. You do not need to touch the dough for the last hour. If the pre-spreading is faster, then it can be folded even once. During this time, the dough should double in size, this is the main guideline that you can start working with the dough.
Then I shape the dough either into a ball or into a loaf and leave it to grow for about 1 hour. 30 minutes so that it also increased by 1.5-2 times. If you press your finger on the bread, then a hole should remain. Well, then there is baking.
Hope I could help you ...

Hello. please tell me, where do you get molasses?

Vitalinka, hello, since you are online, can you answer me? where do they buy this molasses and much more?

[Tatka23]

Tatka23
Thanks for your interest in this recipe.
Your profile does not indicate where you are from, if you knew it would be easier to advise where you can buy bread additives. In particular, they are on our website in the "Peki Sam" store https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0
But you can replace the molasses with honey or just add sugar. There is another option, to use "Holosas" for this purpose. Let it not seem strange to you, it is rosehip extract. I use it with great pleasure when baking bread.
So there are many opportunities, bake for health !!

It's great, there is chalosas and honey at home, but there is no molasses, so you can replace it? great, at least I'll know thanks for you

And I forgot to write, I am from the city of Buzuluk, Orenburg region

We have a topic where you can communicate with fellow countrymen https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
I did not find any of your places there, but you can always turn to your fellow countrymen, maybe someone will respond ...
In general, bake for health! I was convinced that you can always do with the means at hand ... After all, in the past, bread was baked in the village, without much choice, but now we only admire such bread. The most important thing: there is flour, there is water, there are dairy products, potatoes, apples, apparently you have grown sourdough, since you are interested in sourdough bread. ... So everything is in your hands.
There are many good recipes and experienced bakers on the forum, they will always help you if you need one.