Wheat bread on rye sourdough in the oven

Category: Sourdough bread
Wheat bread on rye sourdough in the oven

Ingredients

Leaven* 230g
Water 200g
Wheat flour, premium 400g
Salt 1.5 tsp.
Olive oil 1 tbsp. l.

Cooking method

  • Kneading in a dough mixer, without fermentation, all at once, a beautiful bun turned out.
  • I immediately put it in a mold, flattened the dough thoroughly to distribute it in shape.
  • I put it in the oven with the light on and stood for 2.5 hours. She turned on the oven at 200 degrees and baked for 50 minutes. I had to dodge 180, but I got distracted and forgot.
  • I'll take a look tomorrow.
  • It turned out to be very light, it should be airy.
  • Sourdough wheat bread (recipes)

Note

* Sourdough - in the morning about 50 gr. French women fed rye flour.

Suslya
And where is the cutter?
Kseny
Oh, I forgot
He's gone, but the cut was excellent: airy, openwork.
kengury
Hello! Merry Christmas!
I am not special (yet, I hope) in baking, but I make bread with "eternal" sourdough according to this recipe in the oven - it turns out great. Special thanks for such a delicious recipe :)
I want to ask you. I bake in the oven. Mom wants a bread maker. Don't know if it will work? It's a pity to ruin the product. I just can't imagine whether the bread maker will knead such a rather dense dough. I once tried to bake sourdough bread in it and eventually threw it away, because it was so unbaked that I couldn't even feed it to the birds, some kind of half-baked mass came out. Although I baked on the French bread mode for 6 hours.
Any advice on the topic?
Oh
Perhaps it shouldn't have been baked in "French" mode. You just had to manually set the baking time longer.
Ilona
Quote: Kseny

Ingredients
Starter culture * 230g

Note
* Sourdough - in the morning about 50 gr. French women fed rye flour.

Good people, tell a newbie how much ferment to take? If you fed 50g in the morning, then it's still 150g, where does 230g come from? Here I made the leaven (so far MK) I want to try it on bread. but how much you need to take, well, I won't go
Viki
Quote: ilonnna

If you fed 50g in the morning, then it's still 150g, where does 230g come from?
And if in the morning you take 50g of sourdough and feed 100g of water and 100g of flour, then it will also remain for storage. And if you take 60g and feed 120g of water and flour, then it will turn out even better.
Catwoman
I am posting my report, only I have French sourdough.
Wheat bread on rye sourdough in the oven
Wheat bread on rye sourdough in the oven

Thanks for the recipe, I liked it very much!
Ilona
Quote: Viki

And if in the morning you take 50g of sourdough and feed 100g of water and 100g of flour, then it will also remain for storage. And if you take 60g and feed 120g of water and flour, then it will turn out even better.

Viki, is it really possible to feed twice as much flour as the mass of the sourdough for feeding? Can she handle it?
Viki
Quote: ilonnna

Viki, is it really possible to feed twice as much flour as the mass of the sourdough for feeding? Can she handle it?
The young one will cope and be fed longer, but the adult was fed 50 times more flour than the sourdough itself. Personally, I fed it like that when I left for work for a day, and I did not have a small refrigerator yet. And all the same, she did not have enough, she had to knead and add more salt.
In order to knead the dough in the morning I feed 40 g of sourdough + 200 g. water and 200 g flour. And everything is OK!
Only an adult leaven is needed. Well, at least a week - two regularly fed.
Ilona
I see ... Is there any trick in case of a vacation? Or just the whole thing, and when you return to grow the leaven again?
Viki
Quote: ilonnna

And, in case of a vacation, there is no trick?
Well ... this is definitely not for me ...I was on vacation once in this life, and even then before the leavening era. But I think that growing a new one will not be difficult for you.
Ilona
Oh, it's sad how ... I'm alone, too, but every year I hope that this year ... ... and usually it's a bummer ...
Iraya
Hello. Can you please tell me how this bread should fit and how much? At the moment, it has been sitting in the form for 2 hours, it has approached 2 cm. Wait until it doubles or can I put it in the oven earlier?
Kseny is not online, well, maybe at least someone will respond .... :-) I'm really looking forward ...

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