Darnitskiy bread with "eternal" sourdough in a bread maker

Darnitskiy bread with "eternal" sourdough in a bread maker

Category: Sourdough bread

Ingredients
Rye flour	150g
Leaven	8 Art. l.
Wheat flour	250g
Kvass concentrate	1.5 tbsp. l.
Salt	1.5 tsp.
Warm water	220 ml
Brown sugar	1.5 tbsp. l.
Olive oil	2 tbsp. l.

Cooking method

• Stir sugar and butter in warm water.
• We put everything in the oven in this sequence and put it on the kneading as for dumplings (10-20 minutes), we look so that everything is well mixed.
• Then we put on the "rye" program (I have it 3 hours 30 minutes.)

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Darnitskiy bread with kefir sourdough (in KhP) (fugaska)

I will not create a new Temka, I will post it here, if you don’t mind, especially since I also have a "Darnitskiy" based on fugaska based on French sourdough, although it is probably no longer French, since I feed water + rye flour, it is stored at room temperature temperature.
Recipe:
rye sourdough - 200 gr. (rising and increasing in volume)
water - 200 gr.
rye flour - 100 gr.
wheat flour - 100 gr.
I added water to the starter culture, beat everything well with a fork until the starter culture dissolves and foam forms, added flour, mixed until smooth, left it (after covering it with a napkin to breathe) for 2 hours at room temperature (after the first hour, mixed it to see the consistency, tried it on taste, to determine whether there is sourness or not, it was not).
After 2 hours, I laid out the whole mass in HP, added
milk - 75 ml. (I like the crumb with the addition of milk, pure wheat in general, I like milk with the addition of caraway seeds).
wheat flour - 300 gr.
salt - 1 tsp.
And started the batch
at the end of the batch I added 1 tbsp. l. sunflower oil.
After kneading, I took out the dough from the HP (soft, but not sticky), for 10-15 minutes I still had it, then I formed the bread and put it for proofing in a bucket in the HP. Parted for 2 hours.
Yes, I forgot to say, this technology was borrowed from MISH, for which many thanks to her.
Here's what happened:


The taste, aroma are amazing. Airy crumb, finely porous mesh, crispy crust This is the happiness of a baker! True, the roof "suffered" a little. I don't know, maybe experienced cheerleaders will tell you what the reason is, I suspect that it was necessary to do the proofing longer, I just can't catch this moment - the line is too thin
I've already eaten half of it, tomorrow I'll probably bake the same.

Well, the second one is almost the same, only with caraway seeds + small deviations, increased the time of the first dough.
Everything is fine, but again the roof "has suffered". I can't understand anything.
Next time I will try to increase the time of the final proofing, though if this time is not necessary overnight.
Here is a photo
This is it from the beautiful side

And this is the gap on the other side

This minor defect did not affect the quality of the taste in any way, the taste is excellent. True, I really want to eliminate this defect.
Will be working!

I have a question for Irina, please tell me how many grams will be 8 tablespoons of leaven? I have an eternal leaven 1: 1 water and rye flour, it is thick enough and you can take different amounts in a spoon. And the bread is very beautiful, I want to try to bake it.

I don’t know in grams, but I can say for sure which spoons you put in it will still work out, the main thing is to observe the order of the bookmark! I have baked many times already and the spoons are different every time and I also realized the thicker the leaven the better!
Good luck!
The bread is very tasty!
I advise everyone!

[irina55]

irina55, thanks for the recipe.
Today I made bread according to this recipe very much. Only there was a lot of water - the roof collapsed a little.
But delicious. True, I did not really understand about the "rye" mode (after kneading it was necessary to pull out the spatula or an hour later the stove would knead again) and baked a little differently:
kneading - "dumplings", then switched to "gluten-free". there without leveling kneading for 15 minutes, then proofing for 60 minutes. then turned off the stove and waited another 30 minutes. As soon as it rose 2 times (it took me in the end 1 hour 30 minutes) - I put it on for 1 hour for baking.
I checked it with a match, it turned out to be damp and added another 10 minutes.
In general, next time it will be necessary to either reduce the water or increase the flour by a couple of spoons. I have eternal sourdough (though sometimes I feed it with fermented milk products if there are old ones in the refrigerator) and this time it turned out to be very thick.
here is such a handsome man:

the truth turned out to be large-pored. I still could not understand why the pores depend. In my sourdough, they are sometimes small, sometimes very large.

Hello!
I am very happy!
As for the regime, after the kneading, I put the “rye” regime on, I don't pull out the scapula and be sure to look so that no flour remains on the walls. The bread is first defended, then kneaded again, then defended again and baked.
At the expense of water - you can safely reduce it by 10-20 ml, especially if the yeast is a little bit thick.
At the expense of porosity, I don't know either, although black is always fine-pored, and white is large-pored!

Girls, help please !!! I still want to start baking bread with sourdough, but I just can't find an explanation of the very beginning: here the sourdough has been grown for 3 days - put it in the refrigerator - I take it out in a day and what do I do with it? Who to feed, who to share and how to start baking? I only find on the site how to grow, how to store, how to bake, but how to START: to warm or what to do? Help!!!

I feed my starter in the evening if I bake in the morning or in the morning if in the afternoon. When the sourdough is ready, the required amount is taken into the bread, the rest is removed until the next feeding

[Angelinka,]

Angelinka, the oven must be just BEFORE you put it in the refrigerator.
Here you have grown the leaven. it rose for the last time to the peak, now we take the required amount in bread, and the rest (usually 1-2 tbsp. l.) is sent to the refrigerator for storage. Only it is necessary to store it on the "warmest shelf". I have this shelf on the door on top, there is usually 10 degrees.
The next time, before baking bread, you need to get the leaven in advance and feed it. Here, everyone is fed differently:
someone feeds in the evening, and bakes bread in the morning, but I feed on the recommendation Admin... That is, 2-3 days before the expected baking, I take out the leaven and feed it 2-3 times.

I feed my starter culture before baking for 1-3 hours; I take it out of the refrigerator, feed it, then to a warm place so that the bubbles appear and bake, the remains are back in the refrigerator!

Girls, help please !!! I still want to start baking bread with sourdough, but I just can't find an explanation of the very beginning: here the sourdough has been grown for 3 days - put it in the refrigerator - I take it out in a day and what do I do with it? Who to feed, who to share and how to start baking? I only find on the site how to grow, how to store, how to bake, but how to START: to warm or what to do? Help!!!

Here it is very clear filmed about leaven

After kneading, I took out the dough from the HP (soft, but not sticky), for 10-15 minutes I still had it, then I formed the bread and put it for proofing in a bucket in the HP. Parted for 2 hours.

Well, what's next. On business.
What program does the oven use?
Not completely somehow ...

Well, what's next. On business.
What program does the oven use?
Not completely somehow ...

I have a baking program in my HP, put it on for 50 minutes, choose the color of the crust.

[Panasonic SD-255]

I have a stove Panasonic SD-255... I want to share a very tasty recipe for black (Darnitsa) bread:
Need to
rye flour 150 gr.
sourdough 8 tbsp. l.
wheat flour 250 gr.
kvass concentrate 1.5 tbsp. l. (it is possible not to add, it gives a darker shade)
salt 1.5 tsp
warm water 220ml, mixed with 1.5 tbsp. l. brown sugar and 2 tbsp. l. olive oil
We put everything in the oven in this sequence and put it on the kneading as for dumplings (10-20 minutes), we look so that everything is well mixed.
Then we put on the "rye" program (I have it 3 hours 30 minutes.)

Do you think you can replace brown sugar with white?
Have you baked this bread again?
Were there cracks like in the photo?
Or did you change something in the recipe to avoid cracks?

[DonnaRosa]

DonnaRosa, I do not irina55, but I will answer:
sure you may!
I very often bake this bread, and instead of brown sugar I put more malt, and honey and ordinary sugar, and I also used different vegetable oil, bread is always very tasty. Only when I was rewriting the recipe I mixed up rye and wheat flour in places, in the end I get more rye flour. When I noticed a mistake, I tried to bake it correctly, but we all liked the option when 150g wheat and 250g rye. Rye cracks are more common on rye than on wheat - these are the characteristics of flour, and in cotton it is generally more difficult to control than in the oven. But cracks do not prevent us from eating it very quickly :)

[DonnaRosa]

DonnaRosa, I do not irina55, but I will answer:
sure you may!
I very often bake this bread, and instead of brown sugar I put more malt, and honey and ordinary sugar, and I also used different vegetable oil, bread is always very tasty. Only when I was rewriting the recipe I mixed up rye and wheat flour in places, in the end I get more rye flour. When I noticed a mistake, I tried to bake it correctly, but we all liked the option when 150g wheat and 250g rye. Rye cracks are more common on rye than on wheat - these are the characteristics of flour, and in cotton it is generally more difficult to control than in the oven. But cracks do not prevent us from eating it very quickly :)

You can give a complete recipe for that bread
what do you do well completely in a bread maker?
I only know how to bake French.
I won't use the oven.
All subtle recipes suit me
without pulling the dough out of the oven.
Your Darnitsky bread in the photo has a flat roof.
Is it always like this or by accident?

[DonnaRosa]

DonnaRosa, the recipe is certainly possible, although it is almost the same :)
100g wheat flour
sourdough about 400g (100%) (I had "eternal", not kept in the refrigerator, fed regularly so as not to over-acidify)
300gr peeled rye flour
salt 1.5 tsp l.
warm water 200ml
1.5 st. l. sugar (sometimes substituted for kvass wort or honey)
2st. l. grows oils (I usually take unrefined sunflower or flaxseed).
on the bottom of the bucket of millet. flour, then sourdough, then rye flour and water (with sugar diluted in it), butter.
I turn on the "Gluten Free" mode, it immediately starts kneading, kneading for 15 minutes. During kneading, I try to control the bun, if it's dry, you can add water. But usually 200ml is enough. after kneading, I leave it on heating in the same mode, but I do not close the lid, but I tighten it on top with a film to follow the rise. after 55 minutes, I stop the program, since baking will be there, and there is not enough time for raising the bread. And I wait about another 30min-1h before lifting 2 times. As I got up, I remove the film, close the lid and put it in the "baking" mode for 1 hour. At the end of the program, I don't get it right away, but I leave it for 10 minutes in hot cotton to get it.

As for the roof: in rye bread, the roof, in principle, does not rise with a dome, and most often remains flat.

I will not create a new temka, I will post it here, if you don’t mind, especially since I also have "Darnitskiy" based on fugaska on French sourdough

so I almost made it according to this recipe, it turned out very tasty

Karolina7, I'm very glad that you liked it.
Now I have a problem with rye flour - there is no quality flour.
Therefore, I bake wheat. And so you want rye ...

Karolina7, I'm very glad that you liked it.
Now I have a problem with rye flour - there is no quality flour.
Therefore, I bake wheat. And so you want rye ...

As I understand you myself: nyam: I love it very much ....

I baked the bread again, changed the recipe.
French sourdough - 250 gr.
milk whey (homemade) - 150 gr.
rye flour - 100 gr.
wheat flour - 190 gr.
salt - 1.5 tsp.
sunflower oil - 1.5 tbsp. l.
cumin - 1.5 tsp.
sunflower seed to sprinkle on top.

Kneading without salt, oil, caraway seeds, fermentation - 1 hour, proofing for about 3 hours, baking in HP 50 min.

It turned out small (600 gr), fragrant, airy with a crispy crust


here's the whole thing, it turned out to be even, because there is not enough dough, but in my HP the bucket is large, and I evened the dough, in general, at first it did not rise in height, but in width

here is my recipe: 320 gr. flour 1 grade
50g. peeled rye flour
100gr. leaven
420gr. water
40gr. Sahara
40gr. yeast
90g. salt
beckoning bread turns out amazing.

here is my recipe: 320 gr. flour 1 grade
50g. peeled rye flour
100gr. leaven
420gr. water
40gr. Sahara
40gr. yeast
90g. salt
my bread is amazing.

Something I felt uncomfortable. : - \ Is this the amount of salt?
Isn't there too much liquid? A yeast, sugar?

Maybe a typo? not 90, but 9g? As for me, it's not entirely clear why to use 40 g of yeast with 100 g of starter culture and 420 water for such a number of other components is a bit too much

Maybe a typo? not 90, but 9g? As for me, it's not entirely clear why to use 40 g of yeast with 100 g of starter culture and 420 water for such a number of other components is a bit too much

: - \ More like a bad joke.

I baked according to the first recipe, everything is fine ... but apparently the sourdough is young, the porosity of the bread is uniform, but the bread itself turned out to be very low and with a torn-up roof, but tasty and baked perfectly. I will now wait for the fermentation of the leaven! Thanks for the great topic and tips

I want to cook it, but I don’t know what a kvass concentrate is (We sell dry kvass in the bread department, is that it ??

I want to cook it, but I don’t know what a kvass concentrate is (We sell dry kvass in the bread department, is that it ??

Yes, yes ... I am also interested in the answer to this question ... Please answer

I have already found, liquid is sold in 0.5 liter cans, and it is called "kvass concentrate"
I have been baking such bread for a long time, it is possible without concentrate, it does not affect the taste, at least my family did not notice

[what is "Kvass concentrate]

please tell me , what is "Kvass concentrate", IT is on sale, in the sense of the name.
in advance, thanks, I really want bread that is more useful (than in a store) to learn how to make)))

[what is "Kvass concentrate]

please tell me , what is "Kvass concentrate", IT is on sale, in the sense of the name.
in advance, thanks, I really want bread that is more useful (than in a store) to learn how to make)))

Here, I took out a jar and write what is written on it:
KVASS MORT CONCENTRATE.
Ingredients: rye flour, corn flour, fermented rye malt, barley malt.
I say that it is possible without it, it does not affect the taste, but this is only from the words of my husband, I do not eat bread myself, so I can’t say anything else. With or without him, this bread will turn out wonderful.

irina55, and your recipe for what weight of baking goes? In the sense that exhibit - 750 or 1000?

Good day! I think you can take malt instead of kvass concentrate. It gives a dark, rich color and taste, and they write a lot of benefits from it!

[irina55]

irina55, baked bread according to your recipe, only the roof cracked a little, and rose and baked well. Delicious, thanks for the recipe!

It stood for a long time, about 4 hours, the leaven was still young, but still raised the dough (no yeast at all). I liked the bread, I will bake it again.

Now I'm baking this bread, such a dough turned out to be tight that even the HB could not spin, tell me, did anyone have it?

Now it turns out bread, I only bake it for now

[irina55]

irina55 Thanks a lot for the recipe! on it she baked her first sourdough bread. The first I brought out the rye "eternal" and your recipe helped me gain the courage for the first bake. Based on your recipe, I replaced some products with what I had. In general, my version is like this:
rye flour 150 gr
wheat m. 300 gr
sourdough 270 gr
dry red malt 3 tbsp. lies. brew 80 grams of boiling water
warmer than water 270 g (depends on the moisture content of the flour)
sugar 2 tbsp. lies.
salt 2 tea. lies.
olive oil 2 tbsp. - at the end of the batch.
I brewed the malt and let it cool. Everything in a bucket of HP in the specified sequence, I dissolve salt - sugar in water and pour it on top. Kneading on the gluten-free program 20 min. I have HP Panasonic 2501, it immediately heats the bucket immediately, so after the end of the batch, I just turn off the stove and leave it for 3 hours. During this time, my bread grows to the top of the bucket. Then I select the "baking" mode and bake for 1 hour - 1 hour 10 minutes. The dough may seem a little thin at the beginning, but this is better for raising the dough. My homemade bread is very fond of this! Thanks again.

[irina55]

irina55 Thanks a lot for the recipe! on it she baked her first sourdough bread. The first I brought out the rye "eternal" and your recipe helped me gain the courage for the first bake.

tell me how you are doing so that the seeds do not fall off? I smeared with sweet and salt water, most of them fall ((

Good afternoon everyone! For 10 months she baked sourdough rye bread in the oven. The crust turned out to be very tasty, but the crust, not the crust, but the crust, like a brick. I kneaded the dough with my hands. Then I got tired of failures, my husband bought a bread maker. The first bread was damp and low. I didn’t know about your forum, I didn’t hear about a kolobok. Accidentally in the net went to your site. Thank you very much everyone for the information. Here's my recipe for sourdough wheat-rye bread in a Gorenie bread maker. There is no rye bread program in my oven.
Ingredients: 60% -252 g - wheat 1st grade,
40% -168 g - peeled rye,
140 ml - homemade rye culture,
244 ml - water
1.5 tsp. salt,
1.5 tbsp. l. Sahara,
1.5 tbsp. l. sunflower oil.
The% ratio was taken from your site; 60% -40% flour and 70% water. The amount of water was reduced by 50 ml. since the leaven is liquid. And for 100% I took 420 g of flour, from the instructions for my stove.
The kneading was done on the program №7 dough-25 min. Then she turned off the HP and left it for 4 hours. Then I switched on the program number 14 "baking". She took out a bucket, it's damp. I set program 14 "baking" again, but after 30 minutes. turned off the stove. The bread is well baked, delicious, but it tastes different in the oven, like grandma used to bake it.

True, a little roof "suffered"

- in order to prevent the roof from being demolished, I make cuts on the dough after forming "an asterisk or a criss-cross", then the dough spreads out at the cuts and the "roof" remains intact

And I can't do it with sourdough bread in HP ... It turned out good only once. Basically, the flour is too much, very dense ... then there is little flour, it is not baked .. I did it on the dough, the dough grows so well, but as I bake, the bread rises poorly, a maximum of 1.5 times, although I do not put a lot of rye flour ... As in the second recipe .. The oven doesn’t take more than 120 for me .. So I started to bake in HP again with yeast. Yeast rises several times during the proofing ... But I still want the infuser .. Recently I even put a thermometer inside during baking, I saw that the temperature in HP was 140 .. And I think, well, how can you bake something at such a rate? but I see that members of the forum are baking with sourdough in KhP and very successfully .. What is wrong with my bread?
I want to ask my husband to make a wood-fired adobe oven for baking in the yard .. And bake bread there.