Wheat bread "Simple as a base" on Vendemiya sourdough

Category: Sourdough bread
Wheat bread Simple as a base on Vendemiya sourdough

Ingredients

Vendemic sourdough ferment. (one hundred%) 200 g
Water 300 ml
Syrup 1 tbsp. l. (30 gr)
Wheat flour 600 g
Salt 12 g

Cooking method

  • Before the appearance in our house of this sourdough (on grape must), my husband categorically refused white sourdough bread, because the store wheat does not have sourness, and the habit is an insurmountable matter)))
  • Here, the whole process "Grape must-dough-bread-leaven-bread" took place in plain sight, the aroma was delicate, fruity ... especially at the beginning ...
  • Is it possible to refuse something that caused only positive emotions in the initial stages? And although the pink and fragrant piece of dough taken to dilute the sourdough - after several dressings, of course, changed color and aroma ... But something definitely remained! Even in homeopathic doses, the main thing is to like it!
  • So how do I bake this bread.
  • 1. In the evening I feed the sourdough in a 1: 1: 1 ratio (that is, 100 g each - sourdough, water and flour) and leave the leaven at room T.
  • 2. In the morning I take 200 gr. (100 g - I leave it as a uterine starter culture), mix with warm water, in which the molasses is already dissolved, add half the flour, knead.
  • I always add molasses to bread, it really helps to keep both freshness and crumb at height for several days! But you can do without it if the bread is quickly eaten.
  • Add salt with the remaining flour. Towards the end of the batch, control the density of the dough to your liking. We love finely porous bread, not airy, but - I would say - solid))) so my bun turns out to be plump, I can't compare with an earlobe ...
  • 3. I put the dough in the refrigerator for a long fermentation - until the evening (here the temperature regime is not important, like in the sourdough; I have +6 C on the middle shelf).
  • 4. In the evening I take out the dough for warming (it didn’t grow much at this stage, 1.5 times - don’t worry, during baking everything will be as it should be!).
  • To get warm faster, I flatten the dough into a cake 2-2.5 cm thick, cover with a large glass bowl (it is more convenient to observe the process) so that it does not dry out, put it in a warm place (I have a 30 C oven) and wait 2 hours.
  • 5. I shape the dough into a ball, on parchment, and again for 2 hours - heating-proofing (at this stage I put the bun in an oven preheated to 35 grams, under the same glass "hood").
  • 6. Before baking, I take it out carefully, cut it. At this time, I preheat the oven to 220 C, make steam and plant bread. After 10 minutes from the start of baking, I reduce T to 180 C and bake for another 40-50 minutes.
  • Wheat bread Simple as a base on Vendemiya sourdough
  • Wheat bread Simple as a base on Vendemiya sourdough
  • After the bread has cooled down - enjoy ... !!! aroma and taste and appearance ...

Note

For those who meet this recipe first, I post a link about the leaven -Vendemic sourdough from dough on grape must.

Lozja
Think the usual grape sourdough will do? The bread is very beautiful!
Nagira
Lozja, as far as I know - your starter culture has gone into growth - so soon it will be used!
It seems to me that any recipe can be adapted to your own sourdough.
It's just that I posted a photo of bread on it in Temka about the Vendemic sourdough, and they asked me exactly about the proportions of my sourdough and everything else ... Therefore, I put out the recipe without any pretensions, just - suddenly it will come in handy.
Lozja
Quote: Nagira

Lozja, as far as I know - your starter culture has gone into growth - so soon it will be used!

Now my first bread with this sourdough is just cooling down (Iziumkin's favorite). She gave me a little yeast as a safety net. I haven't tried it yet, but I'm already terribly proud of myself.
I will definitely try yours.I already have a whole queue for bread in the plans.
Nagira
Lozja
Oksana, maybe - on you?
Nothing special about my bread but sourdough
Try it better just on one of your leaven, without yeast - become even more proud (I still remember this moment!)

And as I see your ava, I immediately remember the cake with cottage cheese and so grateful
Lozja
Quote: Nagira

Lozja
Oksana, maybe - on you?
Nothing special about my bread but sourdough
Try it better just on one of your leaven, without yeast - become even more proud (I still remember this moment!)

And as I see your ava, I immediately remember the cake with cottage cheese and so grateful

No misters . Yes, yes, of course, I will be without yeast, this is the first time I did not risk something. Then we will work with the leaven to the fullest, I shouldn't have grown it, or what?

Glad that my pie has taken root in your family!
Nagira
Oksana, then for your lucky bread!
Olga from Voronezh
Thanks for the recipe!
Nagira
Olya, good luck with other experiments! and this year will wait
Twist
Irisha
Finally got to this recipe. And here's what kind of bread turned out. Thank you so much!

🔗
Nagira
Marisha, bread, as always - beyond praise !!! Thank you!
Sorry, I'm only coming home for the weekend, I answer with a delay ...
Twist

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