Wheat on hop sourdough with nuts

Category: Sourdough bread
Wheat on hop sourdough with nuts

Ingredients

hop sourdough 150 grams
Wheat flour 250 grams
serum 170 gram
walnuts 70 grams
vegetable oil 1 tbsp. the spoon
honey 1 teaspoon with a slide
salt 1 tsp

Cooking method

  • A very simple recipe, almost everything by eye.
  • Pour a spoonful of vegetable oil and hop sourdough into the form of a bread machine. Take the sourdough out of the refrigerator in advance and feed it. I took it out in the morning and after half an hour added flour and whey to it, I cooked it at lunchtime.
  • Next, I added warm whey, flour, honey (sugar is possible) and salt to the mold.
  • I set the "pizza" mode and during kneading added three more spoonfuls of flour with a slide and nuts.
  • Another hour and a half or two after the end of the "pizza" program, I turned on the "baking" for 1 hour and then added another 10 minutes. I didn't make any additional hugs.
  • The bread turned out to be great, very tasty, rose well and baked.

The dish is designed for

595 gram

Time for preparing:

4-4.5 hours

Cooking program:

pizza + pastries

Note

Tried the same one on rye flour with the addition of caraway seeds and malt. It is also very tasty, with no comparison with the store, but for some reason the roof falls through, I will still experiment.

kisuri
A-leg-sey!
You have got excellent bread!
And if it also turned out rye in a bread maker, mixed and rose ... Did you make it on pure rye flour?
A-leg-sey
Yes, the second bread only on rye flour
kisuri
In my experience with rye bread, it takes less time to knead and ferment than wheat bread. As the first bubbles on the roof formed - just bake. Then there is a chance that the roof will not collapse. And there is no round roof for a pure rye. In most cases, this is such a brick.
Good luck to you!
Angela Leonidovna
So good! Can I use another leaven?
Viki
Quote: Angela Leonidovna

So good! Can I use another leaven?
Of course! You can bake it with any sourdough. The main thing is to choose the consistency of the starter itself. So that it is not thicker and thinner than hop. Then everything is according to the recipe. And if the leaven is thicker or thinner, then you will need to adjust it.
Angela Leonidovna
Quote: Viki

So that it is not thicker and thinner than hop.
And what is she?
I'm a novice with leaven. I baked two breads, one in the oven (it turned out to be normal) and the second in hp (not very, sourish and rose a little on the rack for 3 hours). I would like this to turn out like in the picture.
Viki
Quote: Angela Leonidovna

And what is she?
Like sour cream in consistency. When you feed - like thick sour cream. In the meantime, it wanders, it becomes a little thinner.
Rainbow 5
Good day! And can you ask for a description of how the hop sourdough is obtained? Thank you in advance!
Angela Leonidovna
Quote: Rainbow 5

description of obtaining hop sourdough?
Look here
Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176.0
A-leg-sey
Quote: Angela Leonidovna

And what is she?
I'm a novice with leaven. I baked two breads, one in the oven (it turned out to be normal) and the second in hp (not very, sourish and rose a little on the rack for 3 hours). I want this to turn out like in the picture.

Today I baked another bread, only increased the number of ingredients and added one egg
The bread rose almost to the lid, baked on the "French" program for 4 hours. The bread turned out to be very airy and high.Of all the starter cultures, I like hops the most and runs fast, you don't need to stir it up for a long time.

Wheat on hop sourdough with nuts
a little ugly, but taste !!!
Angela Leonidovna
Good !!!
SunnyLiza
what a lovely bread! I myself am a supporter of only sourdough bread, because it is much more useful than yeast bread. Only you need to learn in the oven, the normal result is obtained, and HP for a few more days. I hope I'll learn)) Thank you all !!!
fray zayac
baked in rye sourdough and added 1.5 g of fresh yeast (it was possible without them, otherwise the roof of the bread tore off)
flour turned out 330 g until soft kolobok (of which 60 g - flour of 2 grade)
instead of nuts, threw in all sorts of seeds
in HP in French mode.

Wheat on hop sourdough with nuts
Fatima
Good evening everyone, please tell me, can you replace whey with kefir? My starter is ready for use, I want to make the same. And can this bread be baked according to the "French" program?
Alexey, I wanted to ask you for a recipe for your second bread, so beautiful and delicious you get bread
yulka

I baked today on hop sourdough in French mode, very good

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