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Wheat bread "Table" with sourdough by Admin

After a long break in using the sourdough, I grew a new sourdough on rye and wheat flour.
And this leavened bread is our first "out into the world"! First baking!

Recipe:

Wheat sourdough - 200 grams (liquid sour cream)
Wheat flour - 500 grams
Water - 200 ml
Sugar - 2 tbsp. l
Sunflower oil - 2 tbsp. l
Salt - 1.5 tsp.
Yeast - 7 grams

Preparation:

- All products in a bread maker.
- Basic mode - preliminary kneading 11 minutes, pause 40 minutes, kneading 14 minutes.
- The first proofing in a bowl in the oven at 30 * C to increase by 2.5 times.
- Relaxation.
- Putting the dough into a mold.
- The second molding in the oven at 30 * C to increase by 2.5 times.
- Baking in the oven at 180 * C, with a decrease to 160 * C.

The publication was successful! The weight of the bread is 850 grams.

Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Very airy and delicate crumb! The crumb is restored after pressing it.
The crust of the dome of the bread after the oven was at first hard, I greased it with olive oil, after cooling it became very soft, but fragile and crispy.
It is difficult to say what kind of bread it is - it is very delicate and delicate in structure, it tastes like sourdough bread.

Summary: sourdough bread is sourdough in Africa too! Very tasty!

Vanisinka
Admin, I want to bake this bread (I recently grew wheat bread based on rye sourdough), tell me, is it necessary to add yeast, or can I try to bake it only with sourdough?
Many of your recipes have already been tested, the bread always turns out to be incomparable, thank you so much !!!
Admin

Thanks for the kind words

If done on a strong (adult) sourdough, then you can greatly reduce the amount of yeast and make it by the method of long fermentation, or if you are confident in your sourdough to make bread without adding yeast.

My sourdough is completely fresh, I made the first call with it, so I added yeast for insurance. When we grow up with her and get stronger, we will reduce the amount of yeast.

Adjust the amount of yeast, yeast and flour yourself, as needed and to taste

Good luck!
Svetl @ nka
Here is my result. The bread came out tall and tasty. (y) The husband said that he reminded of the white brick bread from childhood.Admin, but just something I got a crooked roof.

Wheat bread "Stolovyi" sourdough from Admin (in the oven)

Wheat bread "Stolovyi" sourdough from Admin (in the oven)
This is my roof
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
This is a cutaway
Wheat bread "Stolovyi" sourdough from Admin (in the oven)

Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Admin

The bread is very pretty inside. And it's nice that you liked the bread

Why is the roof like this?

The bread recipe is designed for 500 grams of flour + a large amount of sourdough. hence the bread is large in volume.

Apparently, you should reduce the recipe by the amount of products so that the bread does not pop out of the bucket like a mushroom.
And don't cut the bread hot - let it cool completely to room temperature.

If the texture and taste of the crumb suits you, try making it again with fewer ingredients.

I hope I answered your questions

Good luck!
lilisyonok
Made some bread !!! I experimented a little. I added a little yogurt to the water. gram 30 put corn flour, yeast not a full teaspoon measuring spoon. It turned out BEAUTIFUL and TASTY !!! baked in a bread maker on the main mode, light crust.
lilisyonok
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Oh, something happened
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
olgapopova37
I finally bought a suitable form and tried it out. Khlebushek obviously asked for freedom, next time I will make it a little smaller. And so very tasty Thanks Admin for a wonderful recipe

Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Admin

And really kicked out above the roof Good bread

Bake and eat for health
Vinochek
Thanks for the delicious and tender bread! I will not show the photo, since during the baking process, the dough increased 2 times more than the shape, and this despite the fact that during the distribution it increased two and a half times and took up the entire shape. It didn't work out neatly - the roof was blown away. In general, we got two loaves of almost the same size. One husband and a child immediately got used to it. I will definitely take a photo of the second bread.
Please specify how much time to bake? I got 20 minutes at 180 and 20 at 160 degrees. But it seems to me that it can be longer
Admin

Vinochek, bake healthy bread for your health!

I never count the baking time, it can be different every time, and it is difficult to check readiness with a torch, you can make a mistake and underbake the bread.

In my recipe: Baking in the oven at 180 * C, with a decrease to 160 * C.

I check the readiness of the bread with a temperature probe, this is the most guaranteed way to control the baking of bread
When the inside of the bread reaches 94-98 * C, the bread is ready, you can remove it from the oven and from the mold.

Vinochek
Thank you! It remains to purchase a temperature probe
Vinochek
And here is the promised photo!
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Wheat bread "Stolovyi" sourdough from Admin (in the oven)
Vinochek
Admin,
now it turns out that I have dough for two loaves! Tell me, if you half, then half everything or not?

I made one half of the dough in the microwave - a round bread. It's just a fairy tale! I didn't even have time to take a picture! So airy, gentle, soft ...
In general, that's all, I bake only in micron!
Admin

Yes, we make changes in proportions, and we make adjustments for the consistency of the dough
Aniri
Admin, and if without a bread machine, then knead the same amount of time? And yet, if you don’t put yeast at all, I’m afraid if I knead it, what if it doesn’t rise a second time? When I was baking on yeast, I didn't ask such stupid questions, it was okay to knead it a couple of times, I got up like a sweetheart, but here I’m afraid it’s painfully long for me to rise.
Admin

Here in this thread you can see how to knead dough in a combine Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0, under any conditions the dough should look like this, be soft but not runny.

You don't need to put yeast, but then look after the proofing of the dough when it doubles, only the dough knows
While you work out the mixing and proofing scheme, you can start with yeast, and gradually reduce its amount to zero.

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