Bread with two leavens

Category: Sourdough bread
Bread with two leavens

Ingredients

Rye sourdough 100% 30g
Wheat sourdough 100% 50g
Wheat flour 260g
Whole grain wheat flour 87g
peeled rye flour 53g
Unfermented malt 0.5h l
Honey 1h l
Powdered milk 12g
Salt 9g
Pressed yeast 3d
Water 280g

Cooking method

  • Kneading.
  • I mixed three types of flour and kneaded coarse dough without salt, yeast and sourdough in a combine at the first speed. I left some water and flour to activate the yeast. She covered the bowl with a bag and left for 30 minutes for autolysis. During this time, I activated the yeast by mixing it with warm water (35 ° C) and flour. Beat with sourdough and add to the kneaded dough. Kneading at the second speed for 8 minutes, after 2 minutes salt was added.
  • The dough is quite sticky, yet 35% of it is c. h and rye, but, but with moderately developed gluten.
  • Fermentation.
  • I put it in a bowl greased with p. m., covered and put in the oven with the light on, maintaining the temperature in it at 28 ° C. After 30 minutes, she pulled it out and folded it. The total fermentation time is 1 hour. 30 minutes. The dough has increased by one and a half times.
  • Form an oval blank. Proofing in the basket at 28 ° C in the oven with the light on until it doubles (within 1 hour).
  • Bakery products on a stone in an oven heated to 240 ° C with steam. After 6 minutes, reduced the temperature to 200 ° C and removed the steam.
  • Baking time 40 minutes.
  • The bread was ripe for dinner. We also need to give him the opportunity to cool down a little, otherwise my family will quickly get to the top.
  • Bread with two leavens
  • In this bread, I used the autolysis kneading method. At a slow speed, I kneaded only flour and water and left the dough for 30 minutes. "During this maturing, the flour is completely hydrated, and gluten continues to form. The autolysis method allows you to shorten the kneading time, and also increase the elasticity of the dough. Bread baked from such a dough is more different. high rise, better taste and aroma, more airy, open crumb structure. " (J. Hamelman)
  • I have used this method before, developed by prof. Kalvel, adding salt at the end of the batch, but did not know that not only salt, but also yeast, sourdough also prevent the formation of gluten bridges. The autolysis method reduces the influence of the acidity of the sourdough and contributes to the elasticity of the dough, which I have seen on the bread I baked. The bread turned out to be plump, with a stunning aroma, a crunchy tasty crust, and when squeezed again took its shape.
  • If you bake this bread without yeast, slightly increasing the leavening and fermentation and proofing times, it will be even more flavorful.

The dish is designed for

1 bread - 672g

Cooking program:

Baking in the oven

Note

The bread is not from Hamelman, but the idea is from him. I woke up this morning and remembered that there was no bread for dinner, and the leaven had been renewed since evening.
She scraped up the remnants of wheat and rye sourdough in the refrigerator, mixed three types of flour and, remembering everything that she had baked before, baked bread for dinner.
Delicious and aromatic bread, bake for health!

Twist
Vasilisa, what a lacy crumb the bread has !!! The bread is super!
barbariscka
Thank you Marina!
kisuri
Bookmark immediately!
barbariscka
Ira, peki, you will like it ...
kisuri
Oh, for some reason messages began to come to me on spam, I accidentally looked there.
Quote: barbariscka

Ira, peki, you will like it ...
Of course I will bake! ... He's next out of line. Only time would ...
Galina S
I really liked the bread and even whole grain flour is much true. And if you take refreshed sourdough, do you think 1 g of yeast is enough?
barbariscka
If the leaven is strong, it may be sufficient, but you will have to increase the fermentation and proofing time. Although I have sourdough from the refrigerator, they were fed shortly. I would still take a little more yeast ... Good luck with your baking!
Galina S
Quote: barbariscka

If the leaven is strong, it may be sufficient, but you will have to increase the fermentation and proofing time. Although I have sourdough from the refrigerator, they were fed shortly. I would still take a little more yeast ... Good luck with your baking!
I understood about the time, I myself have already thought, and the leaven is strong! I will try, next in line is he
barbariscka
Good luck! Share how it goes.
Galina S
Vasilisa, baked bread. I liked it, I uploaded the photo to the general gallery, but I don’t know how to insert here
just a little fried it hard. And she took more water and it looks like she needed even more. But the bread is good !!!
Bread with two leavens
Bread with two leavens

Oh, it turned out, you can see. that the crumb is finely porous, but it baked well, I will take more water. Thanks for the recipe
barbariscka
Galya, wonderful bread !! (y) Thanks for the photos. Be careful with water, so as not to blur, after all, there are a lot of c. from flour and rye. Did you add yeast at all?
Galina S
Quote: barbariscka

Galya, wonderful bread !! (y) Thanks for the photos. Be careful with water, so as not to blur, after all, there are a lot of c. from flour and rye. Did you add yeast at all?
I added wheat leaven to the hike, so I'm driving it now. scared so completely without yeast. And I need water, the flour is completely dry, but I still don't know how to catch it, more and more molds, the hearth is just starting.
barbariscka
I baked the hearth even more than the mold, I love his crust ... Gradually, you will feel better with the hearth, you have good bread.

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