Bogatyrsky bread 5: 1 with leaven

Category: Sourdough bread
Bogatyrsky bread 5: 1 with leaven

Ingredients

Wheat flour 500 g
Leaven 100 g
Water 250 ml
Kefir 100 ml
Yeast 1.5 tsp
Sugar 2 tbsp. l
Honey 1 tbsp. l
Vegetable oil 2 tbsp. l
Ginger, cumin 1 tbsp. l.

Cooking method

  • This topic will describe the preparation of two sourdough bread - rye-wheat and wheat. Their recipe is designed in such a way that it is very easy to remember it. These breads can be called 5: 1, 5 parts flour, 1 part sourdough. Both are delicious. So...

  • Leaven.
  • 1 day. 100 g rye flour, 100 ml water, 1 tsp. sugar, 4 tbsp. l. kefir (I took the store, 3.2% fat). So far the leaven is not 1: 1, but we will fix it on the second day.
  • 2nd day. We take out the sourdough and feed it 25 g of rye flour (these are exactly those 4 tbsp. L. Kefir). Now the leaven is 1: 1.
  • 3rd day. We feed the starter culture 25 g of flour and 25 ml of water. It costs another 4-6 hours and you can bake. Leftovers in the refrigerator for later use.

The dish is designed for

1 loaf

Time for preparing:

4 hours

Cooking program:

basic, maximum size, medium crust color

Note

First of all, let me say a huge thank you to Admin, Gasha and other members of the forum, whose advice helped me not to give up and come to at least a small but success.
I have a bread maker recently. At the beginning of operation, she was at my dacha. The Internet is not there, even the phone does not connect to the Internet - a dead zone. So there was nowhere to see the advice. The result was not bread, but a very miserable parody of it. Once I went with my husband for groceries and managed to use the Internet. I read the excellent Romino manual and everything fell into place. The reason for the failure was trivial - she measured the food incorrectly, with ordinary tablespoons and teaspoons. After I arrived home, I shoveled through a sea of ​​information on the Internet, and tried various recipes in parallel. Ripe to leaven. Of course, the first time again nothing happened. She did not give up. As a result, I want to share with you exactly my first success. The recipe is very similar to Romin, only the proportions of flour and sourdough are slightly different. It is very easy to remember - five to one, that is, for 500 g of flour, 100 g of sourdough. Rye bread was baked on the "Rye" mode. The Panasonic SD-257 bread maker became my friend. I talk to her as if she were alive.
I would like to bring to your attention two rye-wheat and wheat bread, based on the same recipe.

Sourdough (the process of making it reminded me of a Tamagotchi children's toy).
1 day. 100 g rye flour, 100 ml water, 1 tsp. sugar, 4 tbsp. l. kefir (I took the store, 3.2% fat). So far the leaven is not 1: 1, but we will fix it on the second day. I covered the jar with a saucer and wrapped my Tamagotchi in a blanket for comfort.
2nd day. We take out Tamagotchi and feed her 25 g of rye flour (these are exactly those 4 tbsp. L. Kefir). Now the leaven is 1: 1.
3rd day. We feed the starter culture 25 g of flour and 25 ml of water. It costs another 4-6 hours and you can bake. Leftovers in the refrigerator for the subsequent cultivation of our Tamagotchi.

The sourdough looked like this:
Bogatyrsky bread 5: 1 with leaven

Rye bread ("Rye" mode)
Wheat flour - 300 g
Rye flour - 200 g
Sourdough - 100 g
Water - 250 ml
Dark beer (I took Tuborg) - 100 ml
Yeast - 1.5 tsp
Honey - 2 tbsp. l
Salt - 2 tsp
Kvass wort - 1 tbsp. l (sold in a store for making kvass)
Vegetable oil - 2 tbsp. l

Instead of wort, you should probably take malt. And also, using Romin's advice, I added 1 tbsp. l. chicory.
The bread was excellent. My husband has been asking for "black bread like in a store" for a long time, but he liked this one (very similar) even more.
Baking was carried out on the "Rye" mode. It must be said that a spatula for kneading rye bread pays off.It kneads a little differently than usual, furrowing the rye dough like a combine in the field. Thanks to Gasha for the story about the rye bun. In the process of kneading, I had not quite a kolobok. And such a snail, which was attached to one end of the bucket, and swept everything under itself with its tail. I actively helped her with a spatula and a hand. If she saw that there was a lot of uncollected flour in one corner, she sent it to that corner. She looked like this:

Bogatyrsky bread 5: 1 with leaven

At the end of the batch, I corrected it with a wet hand into an even bun:

Bogatyrsky bread 5: 1 with leaven

Well, here's the bread itself:

Bogatyrsky bread 5: 1 with leaven

Bogatyrsky bread 5: 1 with leaven

The height of the loaf is 11 cm. The lid is even, without cracks. For shine, I grease the lid with vegetable oil immediately after baking.

Now about wheat bread.
The recipe is almost the same as for rye 5: 1, but we will replace something. Mode - basic, size - maximum, crust - medium.

Wheat flour - 500 g
Sourdough - 100 g
Water - 250 ml
Kefir - 100 ml
Yeast - 1.5 tsp
Sugar - 2 tbsp. l
Honey - 1 tbsp. l
Vegetable oil - 2 tbsp. l

I also added ground ginger and cumin, but this is not for everybody.

The gingerbread man did not immediately turn out to be elastic, I added a little flour.

Bogatyrsky bread 5: 1 with leaven

The bread itself turned out to be truly Heroic. Tall (18 cm), handsome and as it turned out to be very tasty.

Bogatyrsky bread 5: 1 with leaven

Bogatyrsky bread 5: 1 with leaven

And finally, for fun, I want to show you the miracle of technology of the 50s of the last century. I inherited these scales and measure no worse than electronic ones.

Bogatyrsky bread 5: 1 with leaven

Bogatyrsky bread 5: 1 with leaven

Thanks to everyone who listened to me. Sorry, if something repeated.

Bogatyrsky bread 5: 1 with leaven

Admin

Well, here's the "icon" and it turned out

The bread turned out beautiful
Shinjitsu
I decided to slightly improve my breads.
In rye, I replaced 25 g of wheat flour with 25 g of potato flakes and regretted that it was not 50 g. This would be optimal. For color to everything (thanks to the regulars of the forum!) I added 1 tsp. ground coffee. Before baking, I opened the lid for half a minute, greased it with a beaten egg and sprinkled with caraway seeds. And as she took it out, immediately - with vegetable oil ... for gloss It turned out well, just a handsome man! Well, he's handsome, of course ... It's better to ask my husband about the taste, I can't utter that sound of delight with which he greeted this bread.

Bogatyrsky bread 5: 1 with leaven

Pshenichny was the second in line. Therefore, 50 g of flour in it was replaced by 50 g of potato flakes (Rolton instant puree, by the way, that's all). It seemed to me that the flakes add splendor and airiness to the bread and it was possible to bring them up to 100 g. I'll try again. She also smeared it with an egg, sprinkled with sesame seeds and a hero for a lovely sight! It's a pity to even eat ... but if you really start ... you don't want to think about its appearance, only about its internal!

Bogatyrsky bread 5: 1 with leaven

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