Farm sourdough bread

Category: Sourdough bread
Farm sourdough bread

Ingredients

1st grade wheat bread flour 350g
Rye flour 150g
Rye sourdough 100g
Salt 2 tsp
Fresh yeast 1g
Room temperature water 350 ml
Molasses or honey 1 tsp

Cooking method

  • All the ingredients except salt, place in a mixer bowl and knead at 2nd speed
  • within 5-7 minutes. Then add salt and knead on 3 speed for 10-12 minutes.
  • The dough should separate well from the sides of the bowl.
  • Put the dough in a greased bowl:

  • Farm sourdough bread

  • and, covered with a film, leave for 2-2.5 hours, while after the first 20 minutes, then after 90 minutes of proofing, the dough must be kneaded. The volume of the dough should increase 2-2.5 times:

  • Farm sourdough bread

  • Take out the dough and form a loaf and place in a well-floured basket:

  • Farm sourdough bread

  • for the approach of the test for 2 hours.


  • Farm sourdough bread

  • You can use a regular bread pan.
  • Dough very suitable for baking bread in a mold.
  • Steam baking for the first 5 minutes at 240 ° С, the next 20 minutes at 200 ° С.
  • Bread can be served in this form, that is, without blowing off the flour:

  • Farm sourdough bread Farm sourdough bread
  • but you can do this by cleaning the remnants of flour from the surface of the bread:
  • Farm sourdough bread Farm sourdough bread

  • Farm sourdough bread

  • Enjoy your pastries!

Note

A source:
🔗

Viki
AXIOMAwhat a wonderful bread! Bravo!
But what can I say, every bread you have is just a miracle!
However, I have a request for you: let’s indicate the moisture content of the leaven, our members of the forum have different leavens, and everyone wants to bake such bread.
And one more thing: would you like to place the recipe for the spontaneous fermentation sourdough from Francisco Tejero in our "leavens" section? I'm sure it will attract attention, because the sourdough is super super!
BlackHairedGirl
AXIOMA , very beautiful bread, amazing! And probably even tastier than your previous one, Wheat-rye? Which one is tastier? and the second question - what sourdough is used? (hop, eternal, fermented milk, raisin, or ...?)
Axioma
Quote: Viki

AXIOMAwhat a wonderful bread! Bravo!
But what can I say, every bread you have is just a miracle!
However, I have a request for you: let’s indicate the moisture content of the leaven, our members of the forum have different leavens, and everyone wants to bake such bread.
And one more thing: would you like to place the recipe for the spontaneous fermentation sourdough from Francisco Tejero in our "leavens" section? I'm sure it will attract attention, because the sourdough is super super!
Hello, Viki !
Thank you for your kind words!
I became very friends with your Farm sourdough bread
Quote from the first post of your topic:
"A good thing. He lives in the refrigerator, does not ask for food and, most importantly, the bread is of excellent quality !.
Preparing such a semi-finished product is as easy as shelling pears
"

They do not seek from goodness!

And about the leaven of spontaneous fermentation - I promise post in detail the description in the subject of KERVAS with photos in the near future, for this at least 4-5 days are needed, and I still have enough in the fridge:
Farm sourdough bread
Axioma
Quote: BlackHairedGirl

AXIOMA , very beautiful bread, amazing! And probably even tastier than your previous one, Wheat-rye? Which one is tastier? ...
Hello, BlackHairedGirl!

Thank you very much for appreciating my efforts!

I will not bend my heart, I will say that wheat-rye tastes a little sour, but it is nobler in cooking, of course, Farmer's!
Farm sourdough bread
Farm sourdough bread
Quote: BlackHairedGirl

... and the second question - what sourdough is used? (hop, eternal, fermented, raisin, or ...?)
In this recipe I used rye sourdough (semi-finished product) from Viki!
The day before, 3-4 hours before cooking, I refresh 1: 1, that is, adding 100 gr. peeled rye flour and 100 gr. warm water.
Farm sourdough bread Farm sourdough bread Farm sourdough bread
I remain an Axiom!
BlackHairedGirl
AXIOMA And you don't add vegetable oil to Farmersky at all? And another question - I really like your cutters. What instrument was used? And when - just before baking? and at what temperature does the proofing take place? Sorry for so many questions
Axioma
Hello, BlackHairedGirl!
I am happy to answer your questions:

Quote: BlackHairedGirl

AXIOMA And you don't add vegetable oil to Farmersky at all? ...
There is no vegetable oil in the Farmer's bread recipe, and even I had no attempts.

Quote: BlackHairedGirl

AXIOMA ... And yet ... - I really like your cutters. What instrument was used? And when - just before baking? ..

I carry out the spreading of the preparation of bread in a baking basket - I have to make cuts just before baking with such a tool.
Farm sourdough bread
Have you guessed? Yes - it's a clerical knife, cheap but VERY sharp! He has one drawback - the blade rusts quickly,. Don't forget to wipe it DRY after use!

Quote: BlackHairedGirl

AXIOMA ... and at what temperature does the proofing take place?

As usual, I control the spreading within 30 ° C with a device that I bought in a car shop:

Farm sourdough bread

Velcro probe such car thermometer - (see position No. 1) - I attach it to the wall of the basket or to the wall of the processor bowl, if I'm interested, for example, in the dough kneading temperature.

I baked this kind of Farmer's bread yesterday, obviously there will be no cut, since I took such a loaf to the festive table for dinner:

Farm sourdough bread

For me, baking bread is my favorite thing!
Join us!
BlackHairedGirl
AXIOMA
For me, baking bread is my favorite thing!
You can feel it! Every bread you have is unearthly beauty I sit and admire ...
Thanks for answers! I'll take it on board. One more question - how is the process of moving the workpiece from the basket to the baking sheet going on? And in what or on what do you bake?
Axioma
Quote: BlackHairedGirl

... how is the process of moving the workpiece from the basket to the baking sheet going? And in what or on what do you bake?

BlackHairedGirl ,

I cover the preparation of bread in a proofing basket with parchment - on top of the box I put a cutting board ...
I squeeze with both hands - my left hand under the basket, with my right hand - I hold a cutting board on top ...
With a sharp movement of both hands, I turn everything 180 degrees!
The blank is already on the parchment at the top of the piece. Then, opening the oven door, I push the bread onto the baking stone along with the baking paper.
Now I have a terracotta plate 15 mm thick in the oven, I use baking sheets in rare exceptions

BlackHairedGirl
AXIOMA , all clear. Thank you. You have dispelled all my doubts. Now I see that a baking stone is still needed. The crust from below is constantly burning
Kalyusya
AXIOMA , eh, I didn’t get such beauty!
Farm sourdough bread
But it turned out delicious! The incision will not be eaten ...
NellySan
Yesterday I baked it, it turned out delicious and beautiful, like in the picture. But water for my flour (I have not 1 grade, but the highest, only this is sold in stores in Moscow) needed about 200 ml, and I poured 300 and had to add rye flour. The dough was still damp, it stuck a little, but it baked well in 40 minutes at an average temperature.

Just a question. how to measure 1 g of yeast ?? I have not seen such accurate electronic household scales, the best ones have + - 1 gram. That is, in the end, we still measure by eye, that is, 1 gram of yeast is such and such a part of a teaspoon. In the end, I just sprinkled it on the eye. But I want whole bread with sourdough, without this dry yeast. This time I put 3 tbsp. l. my sourdough with a pea (I don't know if it's 100 grams or not, how to measure ??), there is no sourness, so next time you can try about 5, I think.
Kalyusya
Farm sourdough bread

NellySan , in Moscow there is flour of the 1st grade, you can buy it in Utkonos.
nut
Here is my bread - the crumb is just a miracle, I already ate the crumb - incomparable bread
Farm sourdough bread
Farm sourdough bread
Crochet
Quote: Kalyusya

Farm sourdough bread

NellySan , in Moscow there is flour of the 1st grade, you can buy it in Utkonos.
By the way, yes, wonderful flour, I'll even bake baking on it! I highly recommend purchasing!
nut
NellySan - 1-grade flour is in the Metro (I took it there) and the recipe says 1 gr.fresh or raw yeast, it's like a little fingernail
NellySan
I put half a teaspoon of dry yeast, 4 tbsp. l. with a slide of thick sourdough, 2 tsp. sugar and flour of rye peeled and premium wheat is about the same amount, 300 and 250 grams per 250 ml of water. Now this is our favorite bread, for 2 weeks I have been baking almost every day.
Antonina 104
Axioma!Thanks again, now for the farm bread. Of course, I am still far from your beauty, but it did not spoil the taste. I need to find a stone, a waste basket to get such beauty. And now the report:Farm sourdough bread Farm sourdough bread Undoubtedly I will bake more than once and thank you!
Axioma
Quote: Kalyusya

AXIOMA , eh, I didn’t have such beauty! ..

... But it turned out delicious! The incision will not be eaten ...

Kalyusya, there is no reason to be particularly upset!
In my opinion, wonderful beautiful bread! The main thing is that the bread is TASTY!
A beautiful form is a real deal. After all, bread is a living organism.
It did not work out today, tomorrow, for sure, it will turn out much better.
It all depends on your Bread requirements.

Quote: NellySan


... Just a question. how to measure 1 g of yeast ?? I have not seen such accurate electronic household scales, the best have + - 1 gram. That is, in the end, we still measure by eye, that is, 1 gram of yeast is such and such a part of a teaspoon. In the end, I just sprinkled it on the eye. But I want whole bread with sourdough, without this dry yeast. This time I put 3 tbsp. l. my sourdough with a pea (I don't know if it's 100 grams or not, how to measure ??), there is no sourness, so next time you can try about 5, I think.

NellySan!
You are right, it is very difficult to accurately measure 1 gram of yeast. After all, electronic scales start to start with THREE grams. And only then one gram of the weighed substance begins to count.
Take advantage of my experience.
I put the glass on the included scales - the display shows, for example, 120 g. I add yeast in small portions until the number 121 g lights up on the display. Done!
One grams of yeast in this recipe do not play a fundamental role.
As a last resort, if you CATEGORALLY refuse yeast, try this method of converting yeast into sourdough:
🔗еmyаеst.su / forum / 6-753-1
Good luck!
BlackHairedGirl
AXIOMA I couldn't follow the link ... AXIOMA, I have a problem with the stove, all the time the bread is burning from the bottom, when the top has not yet been baked. Recommend anything?
Axioma
nut, Antonina 104! Thank you for the photos of the Farmer's bread!

Quote: Antonina 104

Axioma!Thanks again, now for the farm bread. Of course, I am still far from your beauty, but it did not spoil the taste. I need to find a stone, waste basketto receive such beauty.
... Undoubtedly I will bake more than once and thank you!
Antonina 104, unless the delay is only in the stone and in the basket - catch the advice.
Yesterday I saw a basket in METRO
Farm sourdough bread
there are a lot of them on the shelves, and the price is ridiculous ...
Read about the stone here on our forum.
Dare
Axioma
Quote: BlackHairedGirl

AXIOMA... Now I see that a baking stone is still needed... The crust from below is constantly burning

BlackHairedGirlgood evening!
Have you already purchased a baking stone?
Checked the link - OPENS without difficulty! ..
Now I will copy the post and send it to you in the PM, and you describe, please, the baking conditions, otherwise I will not be able to help you.
Just don't say that you have a gas oven, for me similar equipment is a complete mystery.
wwwika
It's a pity that we don't have such a Metro store: cray: and such beautiful baskets !!!!
BlackHairedGirl
AXIOMA The link did not open, but I already received an email, thank you very much and understood everything ... I have a gas oven ... I was going to order a baking stone, but changed my mind, because there were reviews about the delivery of a stone that had broken during shipment, not an isolated case ... Baking is now on a silicone mat, one more baking sheet from below, and again twenty-five
Aunt Besya
After all, electronic scales start to start with THREE grams.
It's amazing where this infa comes from? I have two scales in my household, and the wallpaper starts counting from 0 in 1 gram increments
Axioma
Quote: Aunt Besya

It's amazing where this infa comes from? I have two scales in my household, and the wallpaper starts counting from 0 in 1 gram increments

No wonder! My personal info, the weighing experience is daily! Electronic scales brand Gorenje, model KT 05GB, type FS1006, country of origin Slovenia.

Farm sourdough bread

Now I will regret that I have no second scales on my farm.

Quote: BlackHairedGirl

...I was baking now on a silicone mat, one more baking sheet from below, and again twenty-five

BlackHairedGirl!
According to the recipe for this topic, the author recommends baking bread for the first 5 minutes at T = 240 °! The silicone mat is designed for a maximum temperature of 230 ° C, does it melt?
How do you control the T baking?
Does your gas oven have a thermostat, automatic temperature control? After all, in order to place bread in the oven, you need to open the door - there will inevitably be a loss of heat, and hence a decrease in temperature. Consequently, non-compliance with the technological parameters of baking. Maybe this is the reason?
I advise you to put a refractory brick down the oven, it will help!

Aunt Besya
That's what I think! It's just that not all models count from the gram!
Antonina 104
Axioma! Thank you for showing the basket and stone. The funny thing is that I have such a basket for 2 years under the bread, and I didn’t know that you can put the dough in it. Tomorrow I’ll go to Epicenter to look for a stone. Thank you again and God bless you!
BlackHairedGirl
AXIOMA My oven cannot give 240 degrees, as it is necessary according to the technology ... Although I set the regulator to 240 degrees, the maximum according to the thermometer gives 200 Indesite from me, Italy. Or is the gas so flimsy anyway? I don't know what to think. I bake on what I have. It turns out pretty good. Bakes and rises normally. Here are just below it is lit. By the way, yesterday the pies burned through the silicone. I read the topic about the stone yesterday, I again caught fire with the idea ... yours, by the way ... to buy a couple of metlakh tiles, today my husband was on a business trip after her ... He returned empty-handed, nowhere, he says ... We will search ... Now I will try another option ... I bake pies again, try to put 6 mm glass on a baking sheet and bake paper on top ... The main thing is that it does not burn with bricks in aluminum forms, oddly enough. But I like round more, the crust tastes better in it.
BlackHairedGirl
AXIOMA I baked pies on the glass - the result made me happy. Everything is fine. Now I need to try bread on glass ... By the way, experts, who will say what about glass instead of baking stone - isn't it harmful?
Lisss's
Blackhairedgirl, glass is definitely not harmful, it is the most inert material - therefore, in chemistry, test tubes and flasks are made of glass

I saw a photo of baking bread in glass at Luda's LJ - everything is ok
nut
Blackhairedgirl Today I also looked for a stone for baking and did not find it, but I bought just such a container for round bread (it looks more like a cauldron), the composition of the metal is identical to a brick mold for bread, they are made in Ukraine - tomorrow I want to bake bread in it, I'll see what you get a volume of 2 liters
https://Mcooker-enn.tomathouse.com/r-image/i019.r.1/1103/94/55ac04348aff.jpg
BlackHairedGirl
nut It should be awesome !!! And proofing and baking in it is also possible. Then brag about how it happened.
Lisss's Finally! And cheap and angry (lying idle on the balcony) Let's stop for now on this option
Axioma
Quote: Aunt Besya

That's what I think! It's just that not all models count from the gram!

Aunt Besya, Now I also have scales that show ONE gram !!!
Aunt Besya
Well done!!! (y) Decent scales for the big master !!!
GruSha
I also baked this delicious bread

Farm sourdough bread
Axioma
Quote: GruSha

I also baked this delicious bread ...
... and looking so Gentle and Affectionate ... carefully laid on a fresh towel ...
And what kind of unique crumb?
I have no choice but to try to repeat such Beauty!
GruSha! Thank you for the inspiration!
I'm going to make a dough for this bread!
GruSha
It is imperative to repeat !!!
Very tasty, without sourness, I used flour of the 1st grade.
The only thing - I stood a little bit, did not have time to arrive at the time from school ... the other day I will repeat
Axioma
Quote: GruSha

It is imperative to repeat !!!
Very tasty, without sourness, I used 1st grade flour.
The only thing is that I stood a little, did not have time to arrive on time from school... I will repeat one of these days
GruSha, and you from school on a school bus?

GruSha, this bread is for you!
I did my best...

Farm sourdough bread

This is how the cut looks like:

Farm sourdough bread
Please rate:

Farm sourdough bread
GruSha
GruSha, and you from school on a school bus?

almost :) I am driving, only my daughter lingered on beading ... a new hobby ...

GruSha, this bread is for you!
I did my best...

Super just want it too ...
Thank you very much!!!

wwwika
Today I also baked this delicious bread.
🔗
I did it according to the recipe, everything down to a gram, kneaded in one cycle.
Proofing.
And then in the refrigerator in a basket, until morning.
It baked on parchment and pebbles (round sea ones), that's why such a "curly" bottom.
The taste is pleasant, sweetish, without sourness. I used 100% rye sourdough.
Last time I baked with thick leaven, the bread turned out to be rounder, the dough was denser.

I have a question, what am I doing wrong? I want a beautiful, even crust.

I baked in a cauldron for a couple of years, got used to it, but here I just can't catch the density of the dough, I'm trying new recipes.

Now I see that with corn flour (which I sprinkle on a basket), it turns out more "brutal" or something. It will be necessary to try to sprinkle it with simple flour.

And all the same, it should not creep out so much? Isn't he low?

And another question.
I bake for 15 + 35 minutes. And there is so little time in the recipe.
But I know my oven, so I give it that time. Maybe try it like the recipe?
You also bake so little time?

bulo4ka
Quote: BlackHairedGirl

AXIOMA I couldn't go to the link ... [

Unfortunately, the link does not open for me either. And where else can you read about the method of converting yeast into sourdough? The other day I put my first sourdough and really want to try my favorite recipe on it later. Well yours AXIOMA bread, of course. I really want to pamper my household with such beauty.
Axioma
bulo4ka!
Highlight mouse link:

🔗еmyаеst.su / forum / 6-753-1

Hovering over the fragment you selected, right-click and find the second line from the bottom -
Search \ in Google - click and you will additionally open a new tab of the site "Time is"!
Enjoy the information.
Or, fill in the words in the search engine:
Converting the amount of yeast into starter culture - press to find... The second topic is for you !!! For insurance, I sent you to PM the content of the post on this issue
Good luck.
Marysik
I baked this bread today (this is my first sourdough bread!), Changed the composition a little - I took less water - 300ml and still had to add flour, I had sourdough on yogurt, added 1 tsp for color. cocoa, added 1 hour. l. concentrate of barley and herb malt - marjoram and oregano, all this in the HP and on the mode for whole grain bread (with a 30-minute warm-up before kneading), when it came time to bake the HP turned off and let it stand for 1 hour, then greased the top with oil and for baking !!! Only I don’t know how to insert a photo

kava
How to insert a photo HERE
Marysik
Kava, thank you very much for your consultation !!! I'll try to post a photo Farm sourdough bread
Marysik
The bread is awesome !!! Only the crumb is a little damp, maybe you need to let it stand for more time after kneading?
zara_69
Dear bakers
my roof was blown off in bread again.
If you can tell me what is wrong.
Made sourdough bread
300g Rye sourdough
150 Rye flour
450 Wheat
15g. salt
340g water
mixed, let stand for 2.5 hours, the dough doubled. then I put it in the form and stood for another hour and increased almost under the top of the form.
Baked at 180 ° with convection and steam. Sprinkled with water before and after baking The result is this:
Farm sourdough bread
Farm sourdough bread
Farm sourdough bread
Before baked, the top crust was brown and even, but burst right between the top crust and the base. And this one has a torn crust and some strange color.
alexVRN
Thanks for the good recipe. I liked the bread very much. Before that, the pitch was sourdough - it turned out with sourness, and this one was absolutely without sourness. I did everything in the SD-257 bread maker. The crust is not thick. The roof was blown off a little.

Farm sourdough bread

Farm sourdough bread

Antonina 104
    Very often I bake this bread and every time I say thank you
AXIOM for the recipe!
Today I want to show how I get it:
Farm sourdough bread

Farm sourdough bread
The taste is not ordinary! And the smell !!!!
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