Wheat bread (oven)

Wheat bread (oven)

Category: Sourdough bread

Ingredients
Dough:
Leaven	1 tbsp.
Honey	1 tsp
Salt	1 tsp
Warm water	1 tbsp.
Flour	to consistency thick sour cream
Dough:
Salt	1.5 tsp.
Flour	to the consistency of elastic sticky dough
Vegetable oil	1 tbsp. l.

Cooking method

• Combine all ingredients in a warm bowl, knead the dough with a strong spoon or in the Bread Maker in the "Yeast dough" program. Put the dough in a Teflon dish greased with vegetable oil with high sides, tighten the top with plastic foil and place in a warm place. The dough should double up! Remove the film and bake for 50-60 minutes. After baking, grease the crust with butter.

[Dough:]

And now my art:
1. Last week I grew "Eternal leaven" (an interesting thing, it is completely different than hop)
in the evening, or rather at night, took her out of the refrigerator and fed her




left on the table, covered with foil. The room is somewhere in the region of 20 degrees Celsius. In the morning we got this


I took more than half to the jar, the rest is in dough

Dough:
Again we cover with foil and let it distance at room temperature, it took me 3 hours, maybe a little more

Dough:
Opara
0.5 tbsp. water (it seemed to me that the volume is not large enough)
1.5 tsp. salt (fine sea salt)
flour to the desired consistency
1 tbsp. l. oils (I had sunflower from fried seeds - not refined dark)
sunflower seeds (not fried), raisins, sesame seeds
* mixing features: mix all the ingredients and let stand for 15-20 minutes, then knead well and in proof
When enough rises, bake. My oven is awful, because I bake in a bread maker + today I didn't have enough patience for the bread to rise well.
In principle, I am satisfied with the result.


Cut warm

On weekends, I did everything the same, only there was not an eternal leaven, but hop on rye bran. So the scent of seeds was more useful. This bread came out white and here, nuts or vanilla are more asking for.

Natala, hello! I came across your bread here, I was especially struck by the photo in the context. Tell me, do you do everything yourself, only bake in x / n, if I understood correctly? Have you tried to trick him into the regime or are there features? A very appetizing result with no yeast at all? I have a spirit too. passing through so I want to somehow adapt in x / n, can you tell me?

[inusya]

Natala, hello! I came across your bread here, I was especially struck by the photo in the context. Tell me, do you do everything yourself, only bake in x / n, if I understood correctly? Have you tried to trick him into the regime or are there features? A very appetizing result with no yeast at all? I have a spirit too. passing through so I want to somehow adapt to x / n, can you tell me?

inusya
If you allow me, then I will answer you
If you have grown sourdough, then in HP you can bake bread according to this recipe You knead the dough according to the recipe for 10-20 minutes (select according to your HP), turn off HP. Rise -1 hour, then turn on HP for Kneading - 4-7 minutes, turn off HP, leave the dough on the Rise in a bucket until it doubles (3-4 hours approximately). Turn on Baking - 55 minutes. The bread is ready!
If you want to clarify something, then ask, please.
On prescription Natala you can do it without Sourdough on dough, all this in HP, in a bucket!

Here is my bread, only I overexposed it, the hat went down, and I baked it in C / P


And so delicious

[zolotko77]

zolotko77, great bread turned out! Now you will know exactly how much to distribute it, so as not to overexpose. We will count on the next photo.I'm sure there will be a cool hat on top!
And the crumb was a success and the crust.

Only I added a little yeast, because the leaven is still young. This is the first time I ever made it with sourdough. The crumb was very pleased, when the bread was cut into slices, then the crumb there is even more beautiful. And the crust is generally superrrr, crispy.