Sourdough wheat bread every day

Category: Sourdough bread
Sourdough wheat bread for every day

Ingredients

leaven 100g.
warm water) 250 ml.
salt 1h l.
honey 1 st. l.
sunflower oil 1 st. l.
wheat flour 500g.

Cooking method

  • We make the dough in a bread maker, put the ingredients according to the instructions, in my case, from the beginning of the liquid: oil, add salt, honey (sugar is possible) and sourdough to the water.
  • Followed by flour.
  • For a change, you can add all sorts of goodies (anise, sesame, raisins, etc.) in this version there is a pinch of poppy.
  • After kneading in a bread maker, the dough must be crushed with handles for a couple of minutes, put in a mold, we use any (oiled with vegetable oil), this option is rectangular (I alternate), you can just on a pan; make cuts of any pattern.
  • Cover with a towel and leave to rise for about a minute. 30-40, will depend on the performance of your starter, how it rises, we send it to preheated to 180g. oven for 35 minutes.
  • Enjoy your bread.

Time for preparing:

3 hours

Cooking program:

batch

National cuisine

Russian

Note

Sourdough wheat bread for every day

Galina S
motnic
good plain bread. you need one without quirks
motnic
Thank you for your support, this recipe should be useful for those who do not buy bread in stores (like me) but also do not complicate its recipe.
Crochet
Nikolay, and what sourdough do you have?

The bread is exemplary !!!

Thanks for sharing the recipe with us ...
motnic
I have the simplest option that suits me 100%: 100ml. water (warm) rye flour, stir until uniformity of sour cream of medium viscosity, put in a warm place (I am on the battery). After a day we add the same, after 3-4 feeding you can already use it. I have it in a liter jar, it is fed after each use by the same method, it will stand a little in the warmth and in the refrigerator.
motnic
Another nuance, after a while I switched to feeding with wheat flour and the sourdough turned white (I use one in white and gray breads), but you need to start with rye.
dogsertan
Cool bread !!! ... We must try to bake.
Olima
Should I go to supply the leaven? For a long time, something I baked bread with sourdough.
motnic, thanks for reminding
serzh_72
Hello motnic. I tried to bake bread according to your recipe. The first time I slightly reduced the ingredients per sample (70 sourdough, 175 water, 350 flour). The dough has risen 2 times in 7 hours !!! I baked in a bread machine for 60 minutes, the bread was baked, very tasty, but the roof did not rise.
Sourdough wheat bread for every day
The second time I put all the food completely. The dough also rose. And again without a roof. Sourdough wheat bread for every day
I did everything according to the recipe. Tell me what I'm doing wrong. I did everything in a bread maker (I have a problem with the oven): knead, crumple, leave to come up. Only the ascent time ...
Viki
serzh_72, try turning on baking a little earlier. When baking begins, he has room to grow. You gave him a full proofer and the roof did not rise, but went down with the start of baking.
But the bread was a success! Bravo! The question of the roof is to be resolved - at least for an exhibition.
serzh_72
Well now the roof is up. Held for 5 hours. But the bread is denser.

Sourdough wheat bread for every day
Viki
Quote: serzh_72

Well now the roof is up. Held for 5 hours. But the bread is denser.
It turns out 7 is a lot, but 5 is not enough. Try 6 hours of proofing?
Irene Malysheva
Nikolay, you will forgive me, but it is very interesting why bread suits you so quickly - 30-40 min. maybe 3-4 hours if the leaven is no longer young and mature, I baked it on different leavens, but on average 5-6 hours the dough rise lasts, can this yeast dough come up in 2 hours? the bread in your photo is fine

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