Wheat-rye sourdough bread

Category: Sourdough bread
Wheat-rye sourdough bread

Ingredients

leaven 200gr
baking wheat flour 150gr
whole grain rye flour 250gr
water 300gr
salt 10gr

Cooking method

  • Sourdough was added to flour and mixed, then water was added. After stirring, I put the resulting mass on the table and actively worked with my hands. Ten minutes later, I added salt to the dough that had formed, and then continued to knead it. Salt slows down the fermentation process, so it's best to add it last. I work with the dough for about 15-20 minutes, only after this time has elapsed, the dough stops sticking to my hands and it can be arranged in the form of a ball and put back into the proving bowl, lightly sprinkled with flour. After an hour, knead the dough.
  • After another hour, knead again and put in a wicker basket, previously sprinkled with flour (I used rye wallpaper). And now comes the most important moment: In a wicker basket, the dough costs me 12-15 hours in a cooler place than where it was cooked. This allows it to mature and to rise well.
  • After 12-15 hours, I spread the dough on a hot baking sheet, after sprinkling the oven with water from a spray bottle.
  • I bake for 25-30 minutes.

The dish is designed for

400gr

Viki
Nika panas257, bravo!
Great bread!
Tell me, do you have wheat leaven?
Nika panas257
I bake this bread with wheat leaven. I made sourdough with honey. She grew up for about eight days. This bread will not work on rye sourdough (which I use for another recipe), it's all about the long time of proofing and maturation of the dough. Wheat "wild" yeast (as I call wheat sourdough) can take a long time and only improve the taste of the bread over time, and rye sourdough quickly becomes acidic and the bread turns out to be low, dense and decently acidic. I don't really like it.
I want to take part in the competition. What link and where should I add? I haven't figured it out yet. Tell me please.
celfh
Quote: Nika panas257

I want to take part in the competition. What link and where should I add? I haven't figured it out yet. Tell me please.
1. You must post the recipe, then go in HERE link to a page with your bread recipe.
Sania
Quote: Nika panas257

I bake this bread with wheat leaven. I made sourdough with honey. She grew up for about eight days. This bread will not work on rye sourdough (which I use for another recipe), it's all about the long time of proofing and maturation of the dough. Wheat "wild" yeast (as I call wheat sourdough) can take a long time and only improve the taste of the bread over time, and rye sourdough quickly becomes acidic and the bread turns out to be low, dense and decently acidic. I don't really like it.
I want to take part in the competition. What link and where should I add? I haven't figured it out yet. Tell me please.
Hello, can you tell me how you make this leaven? I would also like to know how to make a lactic acid starter culture?
Nika panas257
You know, I don't use this starter anymore. I use regular rye bread for every day. Rye has been living in my refrigerator for a year and a half, and every time I try it according to new recipes. This sourdough is not very whimsical, sometimes I forget about it for 10 days, take off the top and feed it again with flour and bake.
The sourdough on honey and spelled is very heavy, it takes so long to tinker with it, and the most difficult is kneading the dough by hand, HP and the kneader will not take this dough. The dough sticks to your hands and it should be so. In short, rye bread is easier and tastier.If you want to try, I will tell you.

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