Wheat bread with whole grain "eternal" leaven.

Category: Sourdough bread
Wheat bread made with whole grain eternal leaven.

Ingredients

Whole grain eternal leaven 1: 1 200g
Wheat flour 300g
Water (milk + water) 170g
Salt 1 tsp
Sugar 1 tbsp. l.
The oil grows. 1 tbsp. l.

Cooking method

  • Based on the recipe for simple wheat bread for HP Panasonic. Only sourdough (1: 1) was taken instead of 100g of flour and 100ml of water.

  • My starter culture is still very young, maybe that's why it took a lot of time for proofing the bread (when proofing outside the CP, I moistened the top with water so as not to dry out, otherwise it is harder).

  • Kneaded in KhP, on program 1 (only dough), defrosted until rising 2 times. Baked already in the HP and in the oven.

  • Control the water the first time, flour usually takes more water from me than according to standard recipes.


Viki
aynat, what a pretty one!
Congratulations on your first child!

Ksyhsa
The bread is just lovely, I just dream so far that it would turn out like this
Tancha
What a beautiful bread. Please tell me, in Panasonic, when you put food in a bucket, when should you add the leaven? When baked with wheat-rye, added between rye and wheat flour, but how do you do?
aynat
Tancha,
namesake, I haven't steamed, and pour the sourdough on top of the flour ...

Tancha
Thanks, I will try
Irisik
And I just put this bread to cook in a bread maker
The first time I try to cook white bread with sourdough, I hope it will work out
Winter
aynat, millet bread is excellent!

you can still smell it
I have one question, you write:
"Control the water for the first time, my flour usually takes more water than the standard recipes."
teach how to do it. i.e. to control?
What to focus on? Or is this advice only for the experienced?
I don't understand at all. when I have flour and what more takes ((

aynat
Quote: Winter

aynat, millet bread is excellent!

you can still smell it
I have one question, you write:
"Control the water for the first time, my flour usually takes more water than the standard recipes."
teach how to do it. i.e. to control?
What to focus on? Or is this advice only for the experienced?
I don't understand at all. when I have flour and what more takes ((
Winter, Thank you!
Controlling a bun means looking at it during the kneading process and touching it ... Standard recipes gave me a very tight bun (and this leads to insufficient lift during proving, while smearing a wheat bun will lead to a sinking of the roof), so I adjust all the recipes to the side increased fluid. That is, for a new recipe, either immediately put a little less flour than in the recipe and, with a smearing bun, add flour, or you can add liquids if the bun is too tight. Method 1 is preferable, since it is easier to mix flour into a bun than a liquid. Once the recipe has been tested for your flour, you can no longer control it.

In section https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=131.0
you will find a lot of useful information with pictures.

Good luck!
Winter
Thank you for your advice and link!
will be studying!

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