Bread made from 4 types of sourdough flour

Category: Sourdough bread
Bread made from 4 types of sourdough flour

Ingredients

Sourdough (I have rye, 100% moisture) 50 g
Water 250 ml
Buttermilk 100 ml
Powdered milk 2.5 tsp
Honey 1 tbsp. l.
Salt 1.5 tsp
Malt 1 tbsp. l.
Olive oil 1.5 tbsp. l.
Wheat flour 180 g
Coarse rye flour 254 g
Flaxseed flour 20 g
Corn flour 70 g
Dried onions (smoked?); Sorry, I don't know exactly in Russian a handful, add on signal
Coriander 2 tsp

Cooking method

  • I added some more Riga balsam and lemon concentrate. Proofing until the dough is doubled (I had 6 hours).
  • Bake for 1 hour (I baked in the oven, at a temperature of 190 degrees, at the end I reduced it to 160.)
  • Bread made from 4 types of sourdough flour

The dish is designed for

900 g

Time for preparing:

7.5 hours

Cooking program:

Dough, baking

Note

The gingerbread man, when kneaded, is round, uncharacteristic for such an amount of rye flour. You don't have to add onions, the taste is quite interesting without it.

sazalexter
Tamborén Dried onions, judging by the photo Riga balsam is cool!
But it is better inside, separately for 50gr drops
Admin
Quote: sazalexter

Riga Balsam is cool!
But it is better inside, separately for 50gr drops

The bread is good too

In this situation, a balm based on alcohol and herbs can be compared to balsamic vinegar - which is added to rye dough for a good rise. Well, rye flour loves acid

Riga Balsam is a spicy alcohol, one might say - and alcohol is also added to the dough to loosen it

Read here Alcohol in baked goods and bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136410.0

There is little sourdough in the dough, so Riga balsam tried, loosened, raised the dough, helped 6 hours!

Tamborén
Thanks for the clarification!
Yes, apparently, dried onions. It tastes like dried smoked.
I almost always add balm to rye bread, literally half a teaspoon, it gives some zest, it seems to me, or is it self-hypnosis, I don't know ... Inside, it's also not bad, of course.
Admin
Quote: Tamboréna


I almost always add balm to rye bread, it gives some zest, it seems to me, or is it self-hypnosis, I don't know ...

No, this is not self-hypnosis

And there is! I can compare this to the addition of Muscavado brown sugar to wheat rye bread - it is very dark brown sugar, moist and has a very specific flavor, sweetness, slight bitterness, rye malt flavor, etc.

Here, I just presented this taste in bread when I read about the balm

Thanks for the idea, I will definitely try it in nigella
Tamborén

Try it, of course. Hope you enjoy it.

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