Rye bread in sourdough from wallpaper flour

Category: Sourdough bread
Rye bread in sourdough from wallpaper flour

Ingredients

Rye sourdough from wallpaper flour 430 g (195 g of water, 235 g of flour)
Rye wallpaper flour 470 BC
Rye fermented malt 3 tbsp. l.
Salt 2 tsp
Olive oil 2 tbsp. l.
Honey 2 tbsp. l.
Water 250 g (ml)

Cooking method

  • I put the finished leaven in a bucket, took out the camera from the leaven (you won't find it in the ingredients, see the comments below)
  • Rye bread in sourdough from wallpaper flour
  • I added flour, malt, salt, butter, honey (honey pops out of a measuring spoon very easily, if you measure it with a spoon after butter, try it yourself).
  • Rye bread in sourdough from wallpaper flour
  • Poured water
  • Rye bread in sourdough from wallpaper flour
  • Knead in HP for a total of 10 minutes, helping to collect everything from the sides of the bucket with a spatula.
  • Rye bread in sourdough from wallpaper flour Rye bread in sourdough from wallpaper flour
  • To put the dough out of the bucket, constantly wetting the spatula, she pushed it away from the sides along the perimeter and lifted it, peeling the dough from the bottom. I moistened a flat plate with water, moistened one of the sides of the bucket and, turning the bucket over, like on a sled from a hill, lowered the dough onto the wet surface of the plate. She took out a stirrer.
  • She formed a bun with wet hands.
  • Rye bread in sourdough from wallpaper flour
  • She sprinkled it abundantly with flour, rubbed it thoroughly with flour on all sides, like rubbing chicken with salt.
  • Rye bread in sourdough from wallpaper flour
  • Transferred to parchment sprinkled with flour and left to stand in the oven (pre-warmed it a little).
  • Approached 2 hours. I decided that I even stood a little ...
  • Rye bread in sourdough from wallpaper flour look what holes hatched Rye bread in sourdough from wallpaper flour
  • I put it in a very preheated oven.
  • She baked without steam for 1 hour: the first 10 minutes at 230 ° С, then at 200 ° С.
  • Chilled on a wire rack, wrapped in a towel.
  • Rye bread in sourdough from wallpaper flour Rye bread in sourdough from wallpaper flour

Note

"Polish" experiment

They brought me flour from Poland, like this Rye bread in sourdough from wallpaper flour Mąka Żytnia Razowathat google translated as "Whole rye flour", ie, wallpaper.
She “matured” with me for more than a month. She looked at her, twisted her in her hands, shook her like maracas. Once I even opened the package to smell, touch, and try. It immediately became clear that I had never dealt with such torment. Enough large particles of grain were probed in it and there was their darkness ... Again postponed until more free times ... There was no time for experiments ...

And now the hour has come.

I began to feed the sourdough for baking, and the flour immediately showed its character - I refused to "drink" water. No, of course she absorbed it, but with the usual amount of 1: 1, I got not a plastic soft mass, as always, but “sour cream”. I also showed my character, added 40 g of flour, it turned out a leaven of 460 g (210 g of water + 250 g of flour). Rye bread in sourdough from wallpaper flour Left her overnight (~ 10 hours).

In the morning I saw that she had not risen much, only 1.5 times, but at the same time she was all covered in holes, as expected, although she quickly fell off when I poked her in order to look inside. Rye bread in sourdough from wallpaper flour I started collecting ingredients in a bucket, taking pictures, and the camera immediately flew into the leaven ... I looked at her sternly ... Well, I think I got some capricious flour, I don't take water, but just give her photographic equipment ... That's when I first appreciated that the camera is for filming in the water, in the kitchen - just right! I just washed off the leaven from him under the tap and continued ...

She began to sift the flour, and she twisted the features out of all my fingers and whinnies ... Not sifting ... Rather, half passes with great difficulty, the mechanism in the sieve mug breaks down, and half remains safely inside. Rye bread in sourdough from wallpaper flour The bottom line boiled down to the fact that I basically poured these grains from the mug into a bucket ... The struggle continued ...

Before kneading, I remembered in time that less water was needed than usual, and decided to start with 250 g. It turned out to be a lot, I had to add more flour during kneading.

I decided to put it on the proofer without a form, because this sissy (according to the experiment with leaven) could be blown away at the slightest shudder. I put it to stand right on the sprinkled parchment on the shoulder blade, so that later I could make a minimum of body movements.

Then everything went smoothly ...

Axioma
Arka, You are very clever!
Rye H U D O !!!
Struck down!
When will you show the cut? I'd love to see him!
14anna08
so interesting and beautifully described, I'm also waiting for the cut!
Arka
Thank you very much, AXIOMA and Anna, for such nice words!
And here is the cutter Sorry for the color rendition (some kind of blue crept in), after all, artificial lighting ...

Rye bread in sourdough from wallpaper flour

The crumb turned out to be finely porous and not at all dense, rather tender, and the crust is so crispy, apparently due to the abundant sprinkling of this coarse-grained flour.
The taste is wonderful - much more than I expected, the aftertaste remains ... kvass, or what? ... and I don't want to stop, but - there is and is ...
Now I’m thinking ... what did I bake before? .. Recently I blamed the leaven, but it turned out that the matter was in flour ...
Axioma
Quote: Arka

... And here is the cutter Sorry for the color rendition (some kind of blue crept in), after all, artificial lighting ...

Arka !
Now a completely DIFFERENT thing! And maybe it's the THIRD thing!
A complete addition to such a great theme.
I look at the photo and I want to try it!
A very seductive desire, really ...
14anna08
judging by the description, it turned out very tasty bread! well done!
Arka
Thank you again, my dears!
But the bread is gone ...
Yesterday, as they tried it until late at night, some with butter, some with red fish ... I barely managed to photograph the crumb
Gasha
Arochka, admired the rug! What a miracle! How I love these cracks!
dopleta
Quote: Gasha

How I love these cracks!

And me! And cracks, and a story, and Arch !
Arka
Quote: Gasha

Arochka, admired the rug! What a miracle! How I love these cracks!
Oh Gan, thank you! I myself, you know, with what delight I was running around him ?! Like a dog behind a tail!

Quote: dopleta

And me! And cracks, and a story, and Arch !
Mutually, Dopletochka! Thank you!
Pilgrim73
Arka, I baked your bread, and it was my first bread baked entirely on one sourdough and rye flour. I used a semi-finished rye product from Viki as a sourdough. Well then, thank you. I really liked the bread!
Rye bread in sourdough from wallpaper flour
Arka
Wow! what a beauty!
Sourdough forever!
stilllalive
And in the context?
stilllalive
Quote: Arka




Note

"Polish" experiment

They brought me flour from Poland, like this Rye bread in sourdough from wallpaper flour Mąka Żytnia Razowa, which google translated as "Whole rye flour", ie, wallpaper.

I'll go to Poland soon and buy myself such flour!
Arka
Quote: stilllalive

I'll go to Poland soon and buy myself such flour!
the bread from it turns out to be SO VERY tasty!
buy, you will not regret it!
pay attention to the expiration date, such flour is not stored for a long time
stilllalive
Find more "fermented rye malt" ..

In Grodno, I have not seen this on sale, well, maybe in Poland it will also be on sale. It remains to find out the translation

And there may be problems with this - because Google translated cumin for me as kminek, and it turned out to be ordinary cumin. I was looking for ingredients for hummus .. By the way, with homemade rye bread hummus - that's it!
Pilgrim73
Quote: stilllalive

And in the context?
Rye bread in sourdough from wallpaper flour
As requested in the cut. Instead of fermented rye malt, I added kvass wort. At lunchtime, almost all the bread was packed, everyone liked it
Arka
Pilgrim, it turned out great!

stilllalive
, ask żytni słód
and cumin can be replaced with cumin, which is packaged by most spice companies
stilllalive
Quote: Pilgrim73


As requested in the cut.

Cute!

Quote: Pilgrim73


Instead of fermented rye malt, I added kvass wort. At lunchtime, almost all the bread was packed, everyone liked it

Oh super! I also have a concentrated kvass wort! I'll try!
stilllalive
Quote: Arka

stilllalive [/ b], ask żytni słód

Thanks for the translation!
I think there shouldn't be a mistake

Quote: Arka

and cumin can be replaced with cumin, which is packaged by most spice companies

Yes, in the end I did just that, I just read somewhere on the Internet that cumin and cumin, although they are similar, are not the same thing, and that it is better not to use it at all than to replace it with cumin. Hoped that in Poland you can buy and compare

But my hummus is good with cumin too!
stilllalive
And if I don’t bring wallpaper flour from Poland yet, I’ll try it on peeled flour, is it not a big deal either?
Arka
Quote: stilllalive

And if I don’t bring wallpaper flour from Poland yet, I’ll try it on peeled flour, too, is it not a big deal? ..
Of course not.
Peeled bread will fluffier (if possible so about rye)
stilllalive
Arka, I have a question about the leaven. The recipe says the ratio of 195 g of water, 235 g of flour. I feed my rye sourdough in a 1: 1 ratio. How can I feed my own correctly to get the starter described in the recipe? ..
Arka
Quote: stilllalive

Arka, I have a question about the leaven. The recipe says the ratio of 195 g of water, 235 g of flour. I feed my rye sourdough in a 1: 1 ratio. How can I feed my own correctly to get the starter described in the recipe? ..
The composition contains the usual eternal leaven. Mine was initially 100% hydrated, but this particular flour does not absorb water well, and I had to adjust the density, since it turned out to be too liquid 1: 1. If you have ordinary flour, for example, peeled flour, then you can take your sourdough according to the total weight of the sourdough in the recipe, without adjusting anything. And when kneading the dough, look, and if necessary, add water so that you get a not tight dough. If you do not understand clearly, ask questions further, we will figure it out.
stilllalive
Arka, Thank you!

It turned out to be a very tasty bread made from peeled flour and on the usual eternal leaven!

True, the aesthetic side has traditionally let me down - the middle has sagged, so I won't post it
Arka
Quote: stilllalive

Arka, Thank you!
It turned out to be a very tasty bread made from peeled flour and on the usual eternal leaven!
True, the aesthetic side has traditionally let me down - the middle has sagged, so I won't post it
To your health!
And the middle sagged - it could stand for half an hour, or it is necessary to knead the dough denser
stilllalive
Quote: Arka

And the middle sagged - it could stand for half an hour, or it is necessary to knead the dough denser

Well, apparently I still have to feel this delicate moment ... I could have stood for half an hour! How do you define the moment? The criterion that the dough should double in size seems to me to be very approximate - after all, it is determined by eye ...

Here is the dough before rising:

Rye bread in sourdough from wallpaper flour

Here before placing in the oven:

Rye bread in sourdough from wallpaper flour

Rye bread in sourdough from wallpaper flour

Well, in the end ...

Rye bread in sourdough from wallpaper flour

Arka
Unambiguously overridden.
The next time, with the same proportions, do not wait for it to jump out of the pan, so it has grown 3 - 3.5 times.
As it fills two-thirds of the pan, turn on the oven for preheating, it will heat up to the maximum - plant it.
And it turns out that he has already used up all his potential, and he only has a way back - down.
stilllalive
Thank you!

Next time I'll try to put it in the oven early!

I will report on the results! ))
Continental
Thank you very much!!! The description of the recipe process and the bread are just lovely Rye bread in sourdough from wallpaper flour and a cutter closer Rye bread in sourdough from wallpaper flour

And the smell !!!!!! And the crust is crispy !!!!!
Arka
Quote: Continental

Thank you very much!!! The description of the recipe process and the bread are just lovely
And the smell !!!!!! And the crust is crispy !!!!!
What a handsome man! And the patterns on the crust! ..

I'm glad I liked the recipe!
natysia
arka, and what does 195g water and 235g flour sourdough mean, is it added to the starter after the refrigerator or what? Thank you. While you deal with these leavens .... I'm talking about "rye bread with sourdough."
Arka
Quote: natysia

arka, and what does 195g water and 235g flour sourdough mean, is it added to the starter after the refrigerator or what? Thank you. While you deal with these leavens .... I'm talking about "rye bread with sourdough."
if still relevant ...
it was originally 100% sourdough (equal parts by weight of flour and water), but this particular flour did not want to absorb water, and we had to reduce the amount of water in order to maintain the usual thick consistency
salomeya29
Hello! Finally I got to your bread! I have wanted for a long time, but all the possibilities were not there. Now it is cooling down.
I think I overexposed it in the oven ... I looked that you have 1 hour of baking and I (noodles) lasted 55 minutes ... In general, I will wait, cut it and it will be seen ...
salomeya29
Today I tried some bread for breakfast. Tasty! True, my bottom is burnt .... Next time I will keep it in the oven less.I want such flour as yours! I have rye and whole-ground and peeled, but both are finely ground, but I want a coarse grinding!
salomeya29
We tasted this bread, everyone liked it! Today I baked for the second time! I kept it for 40 minutes, baked normally, did not burn.
Only I don't get such holes as you do ... All my rye rye are a little dense ...
Arka
Anastasia, good day!
I am very glad that I liked the bread. He is my favorite of rye.
"holes" - Did you mean crumb?
If the crumb is in the sourdough, try feeding the sourdough in 2-3 stages before adding it to the dough.
salomeya29
Arka, yes, yes, these are the holes ...... Thanks for the advice! I will definitely try!
Hippyastrum
Thanks for the recipe. The bread turned out, but I almost halved the proportions, and added much more liquid, since the dough did not mix well. Baked in a bread maker.
Rye bread in sourdough from wallpaper flour
salomeya29
Hippyastrum, you have a good bread!
Pancake
Tell me, does the crumb turn out wet or dry after baking? How many times I try to bake rye bread, it turns out to be wet all the time inside, I would like it drier ...
Arka
Hippyastrum, Masha, very beautiful bread came out, and a crust and crumb!

Arka
Pancake, it all depends on the flour-water balance and the strength of the leaven.
rodnik
Excellent, fragrant bread! but for some reason it cracked a lot .... I have the usual peeled flour, I replaced half of the water with birch kvass.
Rye bread in sourdough from wallpaper flour
GlowWormy
Rye bread in sourdough from wallpaper flour
Rye bread in sourdough from wallpaper flour
The bread is just super! though I have simple rye flour. The kefir sourdough is young, so I added a pinch of yeast.
in the process of mixing it seemed that there was not enough water. added a little, but it was not necessary.
I was a little late on business and he parted with me for three hours ... although it did not seem to have subsided.
Arka
Beautiful bread! How I love this mesh of cracks in the crust!
GlowWormy
Quote: Arka
this mesh of cracks in the crust
Well, there I helped a little before spreading ...
Altusya
Arch, and the malt does not need to be brewed before placing it with other ingredients in the HP?
I have not visited the forum for a long time. And then all around are talking about bread and even sourdough. Well, I decided to grow sourdough for a week. And I select the recipe itself. Previously, I did not get Borodino bread. Although yours seems to be not Borodinsky, it seems hefty in execution. What am I very good at fits
Arka
Olga, malt does not need to be brewed. It can be added dry as in this recipe.
But for custard breads, malt (if it is present in the recipe) is brewed together with a part of the flour and insisted for a couple of hours. The crumb is glossy in such breads.
Altusya
Yeah, thank you Arochka.

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