BEER hearth with sourdough.

[BEER hearth with sourdough.]

BEER hearth with sourdough.

Dough:

-3 gr fresh yeast
-50 gr of water
-1 tsp molasses
- a little flour (of the total amount)

In the bucket:

-340 gr. wheat (160g. of which I added flour with a high gluten content, I gave a photo of the flour here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1010.195 )

-60 gr corn

-160 g liquid dispersed wheat sourdough

-140 gr of beer (light "cooler")

- + all the dough.

Knead (the bun can be made a little tighter, since we will bake
by the bottom method). Let the dough stand for 45 minutes, then the second batch, to
at the end of the second batch she added:

-2 tsp salt

-1 tsp mustard oil (added literally drop by drop).

Proofing in a homemade proofing basket.

Baking on the hearth with steam for the first 10 minutes. Preheat the oven to 250 * C,
place the bread on a preheated baking sheet (or baking stone) for the first 10 minutes
bake at temp. 250 * C with steam, then with a decreasing 180 * C, another 45 minutes.

Cool on a wire rack.

Pictured is a homemade bread basket. I came across a rusks of the right size - and immediately an idea arose.
Sheathed with gauze.

Sprinkle the form with plenty of flour, shape the bread and place in the basket with the seam up:


Place a basket with a piece of bread in a bag and leave for proofing:


Before increasing in volume two or three times:

Then make cuts and bake on the hearth.
Here is such a ready-made bread:

The bread is delicious, fluffy crumb, crust - what you need !!!

Misha, do you use two layers of gauze?
I have such straw baskets, but I line them with a towel and sprinkle more and more bran. Previously, all surfaces in the kitchen were in flour, now in bran.
I really love the bran rind

[Yuliki,]

Misha, do you use two layers of gauze?
I have such straw baskets, but I line them with a towel and sprinkle more and more bran. Previously, all surfaces in the kitchen were in flour, now in bran.

Yuliki, I did not even in two, but in four layers, just right.

And also on the sourdough the question - what part of the grain from the flour do you put in the leaven?
Thank you

Here I wrote about sourdough and bread on it:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8923.15

Or read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8031.30

Yuliki,
and I have a counter question for you - the "bran" crust does not taste harsh?

in no case, that is, in my case it does not work. The crust is thin and crispy.
Something lately I like soft dough, that is, I almost report flour.
Thanks for the links, I read your posts even earlier. Itself usually put "by eye".

I will say this about my sourdough - now, rather, you can call it "Assorted Sourdough". I feed them with sprouted ground wheat grain and occasionally rye flour for greater agility.

[Misha]

Mishawhat a wonderful bread, I will definitely try it soon. But it is not clear why the leaven is not immediately put into the dough? Did you come up with this recipe yourself, or is there a source?
Also tell me, please, how did you manage to collect the cheesecloth without folds on the sides of the biscuit? It turned out so great, but I don't understand how without assemblies. M. b. did you collect wet gauze?

and how it is sewn up! just a needlewoman!

[Misha]

Mishawhat a wonderful bread, I will definitely try it soon. But it is not clear why the leaven is not immediately put into the dough? Did you come up with this recipe yourself, or is there a source?
Also tell me, please, how did you manage to collect the cheesecloth without folds on the sides of the biscuit? It turned out so great, but I don't understand how without assemblies. M. b. did you collect wet gauze?

Thank you, bake to your health!
Dough with sourdough is made for a longer time, and in my recipes, the dough is made more likely to revive that insignificant amount of fresh yeast, and in time - this dough is suitable while you load the ingredients into the bread maker's bucket and put everything in place - I let it stand for 20 minutes.
The sourdough on which I bake has been fed already in the evening (well, or in the morning, when baking is scheduled for the evening), this is also sometimes called a sourdough. So, by the way, I never keep the sourdough hungry, I feed it constantly, it is better to "attach" the excess later, but the leaven will be strong, ripe and the dough on it without sourness.

I didn't wet the gauze. I came up with another small trick, covered the biscuit with gauze in 4 additions and poured dry beans almost to the edges, pulled at the hanging edges so that it was evenly distributed. Well, then I stitched it with a needle and strong threads. Then the beans are poured out and the "bottom" is sewn.
Gauze is soft and does not form wrinkles - unlike towels.
And about the recipes - the recipes on the forum are all mine - I take them out in a separate temkoy. If someone's, I write in the topic where the recipe comes from

[Misha]

I didn't wet the gauze. I came up with another small trick, covered the biscuit with gauze in 4 additions and poured dry beans almost to the edges, pulled at the hanging edges so that it was evenly distributed. Well, then I stitched it with a needle and strong threads. Then the beans are poured out and the "bottom" is sewn.
Gauze is soft and does not form wrinkles - unlike towels.

Misha, thank you, so thank you for this idea!
Everything is ingenious - simple. And I'm racking my brains how to make a proofing basket ... and here's a decision.
And what a neat job you have - nothing hangs, everything is processed ...

[MISHA,]

MISHA, another question. And I have the usual sourdough: on rye flour, half of which I transferred to 2 grade wheat flour.
Will this leaven of wheat go? Or, nevertheless, you need to start the leaven on the ground germinated grains?

And to Yuliki question: wheat or rye bran? Thank you too for the idea.

[MISHA,]

MISHA, another question. And I have the usual sourdough: on rye flour, half of which I transferred to 2 grade wheat flour.
Will this leaven of wheat go? Or, nevertheless, you need to start the leaven on the ground sprouted grains?

Zefirka, there is no fundamental significance, which leaven you like and at the moment lives and grows stronger, use that one. But for my taste, if you do it with wheat sourdough - add wheat bran to the bread - for greater brutality.

[Yuliki]

And to Yuliki question: wheat or rye bran? Thank you too for the idea.

Zefirka
I sprinkle "white" bread with wheat, black-rye bran.
But I also like flour, I somehow came across a site with such patterns on breads, now I'm refining, it's true from memory.
I also add bran to the sourdough with grain. Fortunately, we have a lot of them, natural.

Thank you very much for the answer, I have successfully entered this topic.

Once again she was baking bread and sprinkling wheat bran on the basket. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9527.0The crust is delicious, crispy! But if for my taste it turns out a little hard, with flour much softer.

I also have such a basket for proofing - I just put a piece of large gauze in 4 layers in it, but I don't use it often - it will be too small for a family.

I also have such a basket for proofing - I just put a piece of large gauze in 4 layers in it, but I don't use it often - it will be too small for a family.

Sugar bowls of different sizes are.
In my bread for 450-500 grams of flour it feels great.