Wheat sourdough bread

Wheat sourdough bread

Category: Sourdough bread

Ingredients
wheat flour	500g.
milk	100g.
butter	200g.
leaven	100g.
salt	1 / 2h l.
sugar	4st. l.
egg	3 pcs.
vanillin	1h l.
raisins	100g.

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: milk (warm), butter (softened), eggs, sourdough.
• Followed by salt, sugar, vanillin, flour; We add raisins during the kneading process, in my HP there is a signal that notifies the moment of adding any usefulness.
• 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), from this batch we got two small bread (more convenient than one large one).
• 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.
• You can simplify the process and do everything in HP (in my program "pastry"), but it's better in the oven, and the dough should feel the warmth of your hands.
• Enjoy your bread.

Time for preparing:

2.5h

Cooking program:

batch

Note

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Beautiful bread. And what kind of flour is used, I mean the grade? And about the sourdough it is not entirely clear, from what flour and what moisture?

[Nikolay]

Nikolay, beautiful bread !! Do I understand correctly that there is no dough fermentation, immediately for proofing into a mold ?? And also, indicate the moisture content of the leaven, pzhl.

Flour is used of the first grade, I have tried the highest grades, there is practically no difference only whiteness.
I have the simplest version of the starter that suits 100%: in 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 warm and, as the active fermentation process takes place, we put it in the refrigerator for storage.
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.

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.

Now I understand, thanks.
I'll try to bake it.

You did not answer:

Do I understand correctly that there is no dough fermentation, immediately for proofing into a mold ??

Fermentation is present, because the leaven is working, there is no point in spending time on various waiting times, kneading several times in this case, enough proofing after the main batch. Thank you for your interest.

it seems to me that a small amount of sourdough and little time to rise or ferment, I will get a heavy and dense brick. I had these at the beginning of the starter activity

in this case it makes no sense, enough proofing after the main batch.

Well, I don't know .. for 500g. flour 100g. sourdough + pastry and only 40 minutes of proofing.

I put 200-350g of sourdough on 500g of flour in bread and raise it 2 times for 2 hours. The sourdough bread is long. Yeast does not rise in half an hour ...Experts will correct me, if anything, but you don't even have a little proofing in rich bread ...

I cannot refute your arguments, because everyone has different leavens, I get it as described. Liquids, all in a warm form, mix with the leaven when laying, proofing in a warm place (on a radiator or on a stove with a slightly open oven, in summer it rises without this) is enough for 40 minutes.