Sourdough Village Bread

Sourdough Village Bread

Category: Sourdough bread

Ingredients
Leaven:
Seeded rye flour	150 g
Water	150 ml
Welding:
Rye fermented malt	45 g
Seeded rye flour	65 g
Caraway	5 g
Water (boiling water)	160 ml
Dough:
Seeded rye flour	100 g
Whole rye flour	115 g
Whole wheat flour	200 BC
Boiled potatoes (hot)	65-70 g.
Salt	2 tsp
Molasses (honey / sugar)	2 tbsp. l.
Vegetable oil	1.5 tbsp. l.
Water	170 ml

Cooking method

• 1. A few hours before kneading the dough (for example, along with feeding the sourdough) make a brew:
• Stir the seeded flour, malt and caraway seeds in a refractory dish and pour boiling water, stirring thoroughly. Wrap the dishes in a couple of layers of foil and wrap with a towel.
• 2. You can immediately bookmark the remaining ingredients (except potatoes) in the HP bucket, if you do not need it during the activation of the starter culture. Weigh or measure the ingredients.
• Pour the liquid ingredients (water, oil, molasses or honey) into the bottom of the bucket, sift the flour into the bucket (large bran will remain in the sieve, pour them out of the sieve into the bucket. Add salt and sugar (if you replaced them with molasses).
• 3. When the leaven has doubled, boil the potatoes.
• Tip: If you missed the moment and your starter has stood a little, you can mix it with the tea leaves, this will keep her busy and buy time for boiling the potatoes.
• 4. Boiled potatoes should be crushed hot without broth and immediately knead into the dough, do not forget to also put the leaven and tea leaves in the bucket. Knead to carry out 15 minutes. The gingerbread man will form, but smear along the bottom of the bucket.
• Tip: If the tea leaves are too dense and you suspect that it will be difficult to stir, place them in a bucket with a teaspoon piece by piece.
• 5. After kneading the dough wet hands take the dough out of the bucket, on a wet table form a blank (you do not need to specially shape bread like wheat, just roll a bun) and place it in a greased form for proofing. Cover the mold with a lid or tighten with plastic wrap to prevent the dough from drying out.
• 
• Tip: If you line the baking sheet with baking paper, after proofing, you can very easily transfer the workpiece to a baking sheet without affecting the volume of the workpiece.
• 6. After doubling the workpiece, to the maximum preheat oven and baking sheet. Remove the baking sheet from the oven. Gently place the workpiece on a hot baking sheet, pierce it in several places with a wooden skewer and sprinkle with plenty of water. Return the baking sheet to the oven. Spray water on the bottom of the oven. Bake for 2-3 minutes with steam.
• 
• 7. Let off steam, lower the temperature to 230 ° C and bake for 15 minutes.
• 8. Reduce heat to 180 ° С and bake bread until tender (another 30-40 minutes).
• 9. Be sure to cool the bread on the wire rack to room temperature, wrapping it in a towel.
• 

Cooking program:

Kneading in HP; baking in the oven

National cuisine

Polesie (Belarus)

Note

For greater authenticity, you can bake bread on leaves (oak, maple, burdock, cabbage), they will leave a printed pattern on the bottom of the bread, add additional flavor. This is how bread was baked in the village ovens in the old days.



Tip: the leaves must be thoroughly rinsed, shaken off the water and put on a baking sheet with the veins up, and it is advisable that the tails of the central leaves are covered with extreme leaves so that they do not bake into bread.

Flour used in recipe:

[Arka]

Arka , wow !! More bread !! You make them just like pies!

shl. And I also recently read about oak leaves. Sorry, not the season !!!

As you can see, I did it on maple.Smell - go crazy!
We must also try cabbage.
The crust of the sole is slightly varnished, smooth, streaked, and very thin.
Apparently the leaves act as a pillow, do not allow to overcook.
And I bake bread once a week

Our person! : bravo: Creative, artist, you might say!
In my village of oak leaves - a full yard! The onion leaven is ripe; today I bake bread on oak leaves!

[Arka]

Arka
You admire more and more with your skill and imagination in baking sourdough rye! What a flight of fantasy! And the leaves ... Shocked! It is women who in all ages preserve national traditions and faith.
MariV
I still remember your chestnut, and you are already going to bake an onion on oak leaves. What fellows you are all (my compliment and Omela )
It is true that there are few in the world as talented and homely as our Russian women, who together are called Russians

Girls, thank you very much for the feedback!
I am very pleased, she turned red like autumn leaves ...

MariV, the leaves need to be laid out on a baking sheet with the veins up, and it is desirable that the tails of the central leaves are covered with extreme leaves so that they do not bake into bread.

[Arka]

Arka
I join all the compliments Wonderful bread with zest leaves!

And I bake bread once a week

I wonder what masterpiece will be born in another 7 days?

I wonder what masterpiece will be born in another 7 days?

there is one thought ...
long thought to do

Nagira, thanks for your support!

Delicious bread, Thanks for the recipe
that's just my top is constantly ripping off, no matter how I don't understand what's the matter
tried to underlay baking paper, it sticks so that ...

Delicious bread, Thanks for the recipe
that's just my top is constantly ripping off, no matter how I don't understand what's the matter
tried to underlay baking paper, it sticks so that ...

Bake to your health!
The roof is torn off, most likely due to insufficient proofing time. You can also "tell" the bread itself where to break by making an incision (s) where it will be aesthetically pleasing. Try to steam bake for longer than 15 minutes, the roof will not set hard for a while and will be more flexible.
To prevent the workpiece from sticking, sprinkle the surface of the paper (baking sheet) with flour with bran, grit or semolina LOTS. The excess can always be cleaned off after baking.

[Arka]

Arka, tell me, do you order the flour on the photo in the center on the Internet ??

Earlier, when in Minsk there was a lot of tension with flour, I asked, and they brought me with an opportunity, or pulled me from trips myself. And now we have a lot of things, so I just buy in stores. The one in the center was bought in a St. Petersburg i-store and brought to me by friends.

Having gained experience, I made some changes to your recipe, firstly I excluded oil from the recipe, it is not needed here
I take a starter culture of 100% 130 water 130 rye flour 300g starter starter and for 8-12 hours
At the same time, I put in the infusion 100 g of rye flour, 70 g of red malt, 10 g of caraway seeds, 110 g of mashed potatoes (from potatoes in uniforms), 400 g of boiling water (90-95 degrees), mix thoroughly and keep at a temperature of 60-65 degrees for 2 hours.
Then I put the whole brew into the brew, 290 g of sourdough, 200 g of rye flour, 150 g of 1-2 grade wheat flour, 60 water. 3 hours sour.
Whole dough dough, 230 g rye flour, 170 g wheat flour, 15 salt, 50 g molasses and about 150 g of water I look at the dough. Soak for 2 hours, then form a loaf for 1 hour. Baking 250C with steam for 15 min, then 200C 70-80 min

[j-paul]

j-paul, Pavel, great! You could post a modified recipe of your own.

Eh, for the second time when baking bread with the addition of maltose streams, such a sadness is obtained.
You can't even give it to birds)))
Apparently I don't know something about molasses. Enlighten who can.

Strange ...
Molasses, in fact, improves the quality of bread: crumb fine porosity, shelf life.

So I thought so. But this is my first baking experience with her.And such a surprise) Feeling as if she was eating))) crumb.